https://newsiconstudios.com/insideout-plantbase, https://form.fillout.com/t/vdQG8bFdPQus, http://www.insideoutplantbase.

Inside out plant base, Sunshine Coast (2026)

22/01/2026

The part that matters just as much as food

There’s another layer to this story that can’t be separated from recovery — and that’s care, comfort, and stress.

Elisabeth has spent over 20 years in the hair, beauty, and makeup industry.
Caring for people has always been second nature to her.

And then suddenly, she was the one sitting in the chair.

One of the hardest moments wasn’t just the diagnosis — it was losing her hair.

For someone whose life and career revolved around hair, identity, and confidence, shaving her head wasn’t just physical.
It was emotional. Deeply.

And when she went looking for products to help — creams to soothe the skin, support during treatment, things that didn’t sting, burn, or overwhelm — she couldn’t find what she needed.

So she did what she’s always done.

She created it.

⸻

Soothe was born from lived experience — not marketing

During treatment, Elisabeth realised something important:

The products available didn’t understand what people going through cancer actually need.

Not just skincare — but comfort.
• Something gentle on sensitive skin
• Something to help soothe after hair loss
• Something that didn’t add stress to an already overloaded nervous system

And beyond products, she recognised another gap:

People need support.
They need guidance.
They need to feel held — not rushed or dismissed.

So she began designing what became Soothe.

⸻

The cancer care pack — built with intention

Soothe isn’t just a product.
It’s a care pack, built around real needs Elisabeth lived through.

It includes:
• Soothe products designed to calm, protect, and support sensitive skin
• A nutrition guide focused on what to aim for during and after treatment
• A journal, because keeping your thoughts, symptoms, and wins written down matters more than people realise
• A beautifully designed head scarf, created specifically for hair loss
• Warm socks, because circulation, comfort, and warmth matter during treatment

These aren’t luxuries.
They’re the small things that make hard days more manageable.

And often, those small things are what reduce stress.

⸻

Stress is not just emotional — it’s physical

This is something that keeps coming up again and again in the science:

Chronic stress places an enormous burden on the body.

It affects:
• Immune function
• Inflammation
• Recovery capacity
• Hormonal balance

And when someone is already navigating chemo, radiation, medications, and fear — stress becomes another invisible load.

That’s why Soothe matters in this story.

Because recovery isn’t just about food.
It’s about lowering the overall burden on the body.

⸻

This wasn’t new to Elisabeth — even before cancer

What’s quietly powerful is this:

Long before Elisabeth was ever diagnosed, she was already talking about helping people with wigs and hairpieces, giving her time to support others going through hair loss.

That instinct didn’t come from cancer.

It came from who she is.

Now, she’s starting with the people she understands best — those going through treatment and recovery — and building from there.

The main ingredient right now is care.

⸻

Why I’m sharing this — and why it matters

Cancer touches almost everyone.

A friend.
A parent.
A cousin.
A colleague.

It’s no longer rare — it’s everywhere.

And while food plays a major role, we now know it’s not the only factor.
Toxins. Occupational exposure. Chemicals. Stress. Environment.

Things many of us never imagined could harm us.

That’s why on my page InsideOut Plant-Based / Who Taught You How To Eat?, we talk openly about:
• Nutrition
• Toxins to be aware of
• Evidence from real trials
• Real people, real outcomes

Science isn’t perfect — but it’s the best tool we have.

And when science, lived experience, and common sense line up — we should listen.

⸻

One last thing

If you or someone you love is going through treatment or recovery, support matters more than ever.

Please go and support Soothe Hair & Body.
Follow the page.
Share it with someone who might need it.

I’ll put the link in the first comment.

Because sometimes the most powerful medicine isn’t just treatment —
it’s feeling seen, supported, and cared for.

Note on research & integrity

This project is built on a combination of lived experience, long-term personal research, and the best scientific nutrition evidence currently available.

Over many years, we’ve studied nutritional science, recovery nutrition, environmental exposures, and the evolving research around health, cancer, and recovery — always with one guiding principle:
evidence over opinion.

We also use AI responsibly as a research and synthesis tool — to cross-check data, review emerging studies, and help translate complex science into practical, human-centred guidance. AI does not replace science or lived experience — it supports clarity and accuracy.

This work does not replace medical advice. It is designed to support informed conversations, practical decision-making, and compassionate care alongside qualified health professionals.

Created in collaboration with:
Soothe Hair & Body
InsideOut Plant-Based
Who Taught You How To Eat?

More information and resources coming soon.

21/01/2026

Silky Scrambled Tofu (Egg-Style, Zero Chickens Harmed) 🌱🍳

This is your at-least-once-a-week power breakfast.
Creamy, savoury, deeply satisfying — and packed with nutrients that actually do something for your body.

No eggs.
No chickens.
No regrets.

Just silky tofu, slow-caramelised flavour, and that “wait… this tastes like eggs?” moment.

⸻

Why This Belongs in Your Weekly Rotation
• High plant protein
• Iron + magnesium + antioxidants
• Anti-inflammatory spices
• Gut-friendly fermented sourdough
• Comfort food energy without the crash

This is how you start the day like an adult who cares about their brain, muscles, and future self.

⸻

Ingredients (Serves 2)

Scramble
• 300 g silken tofu (soft, not firm)
• 1 medium brown onion, thinly sliced
• 2 cloves garlic, finely chopped
• 1 cup mushrooms, sliced
• 1 cup spinach
• 2 tbsp sun-dried tomatoes, finely chopped
• 1 tbsp olive oil
• ½ tsp ground turmeric
• ½ tsp smoked paprika
• ¼ tsp cracked black pepper
• ½ tsp vegan chicken-style salt (not chicken – just herby, savoury magic)
• Himalayan black salt (Kala Namak) – to taste (see note below)
• Fresh parsley, chopped

To Serve
• 2 thick slices 30-day aged garlic sourdough, toasted

⸻

Method
1. Caramelise like you mean it
Heat olive oil in a pan over medium heat. Add onions with a pinch of salt and cook slowly for 8–10 minutes until golden and sweet.
2. Build the flavour base
Add garlic and mushrooms. Cook until mushrooms soften and release their juices.
3. Add the good stuff
Stir in sun-dried tomatoes, turmeric, smoked paprika, black pepper, and vegan chicken-style salt.
4. Silky tofu moment
Gently break the silken tofu into the pan with your spoon. Fold carefully — you want soft clouds, not tofu rubble.
5. Finish strong
Add spinach and cook just until wilted. Turn off the heat.
6. Egg illusion unlocked
Sprinkle Himalayan black salt (Kala Namak) at the end. Stir gently.
7. Serve
Spoon generously over hot garlic sourdough. Finish with fresh parsley and another crack of pepper.

⸻

Important: About the “Eggy” Flavour 🥚✨

Himalayan black salt (Kala Namak) naturally contains sulfur compounds —
the same aroma compound found in cooked eggs.

That’s why this dish smells and tastes egg-like without eggs.

👉 Pro tip:
Always add it at the end. Cooking it destroys the magic.

⸻

Nutrition Snapshot (Per Serve – Approx.)
• Protein: ~20 g
• Iron: ~30% daily needs
• Magnesium: supports muscle + nervous system
• Antioxidants: turmeric, spinach, mushrooms
• Healthy fats: olive oil
• Gut health: fermented sourdough + fibre

No cholesterol.
No antibiotics.
No “why do I feel heavy after breakfast?” feeling.

⸻

Weekly Habit Tip

Make this your Monday or Sunday reset breakfast.
It sets the tone: real food, real energy, real consistency.

Your body notices.
Your brain notices.
Your tastebuds definitely notice.

⸻

InsideOut Plant-Based™
Who taught you how to eat?
Powered by real food, science-led education, and AI-assisted research that cuts through the noise.

21/01/2026

✨ GIVEAWAY UPDATE ✨

Mid-February Announcement Coming Up

Most people don’t realise how much their photo, profile image, or brand visuals are silently working against them.

So instead of giving away “stuff”…
We’re giving away clarity, confidence, and a visual reset.

This mid-February, we’re choosing one local winner to receive a professional headshot / branding image experience — the kind that actually represents who you are now, not five years ago.

No awkward poses.
No fake smiles.
No cookie-cutter studio vibes.

Just clean, modern, confidence-driven imagery that works for:
• Business
• Creators
• Professionals
• Personal brands
• Or anyone ready for a fresh chapter

How to enter (easy + free):
1️⃣ Follow the page
2️⃣ Like this post
3️⃣ Comment “READY” (or tag someone who needs this more than you)

Winner announced mid-February 🎉

If you’ve been thinking “I really need new photos but keep putting it off” — this is your sign.

Good luck ✨
And yes… this one’s actually worth entering.

21/01/2026

Where science meets compassion — and medicine finally starts asking the right question.

For decades, we were taught to believe disease was inevitable.
That it was genetic.
That pills were the solution.
That food was just fuel… or worse, comfort.

But today, something powerful is happening.

Around the world, doctors are stepping outside the broken system and asking a radical question:

What if the food making us sick is also the food we’re being told to eat?

This movement isn’t trendy.
It isn’t social-media wellness.
It’s built on decades of clinical evidence, patient outcomes, and courage.

Doctors like Dr Neal Barnard, Dr Caldwell Esselstyn, Dr Michael Greger, Dr T Colin Campbell, Dr John McDougall, and Dr Dean Ornish didn’t just talk about prevention — they proved it.

Heart disease reversed.
Type 2 diabetes put into remission.
Inflammation reduced.
Medications lowered — sometimes eliminated.

Not through supplements.
Not through expensive procedures.
But through whole, plant-based food.

And here’s the uncomfortable truth:

Most doctors are not trained in nutrition.
They’re trained to manage disease — not prevent it.

So when doctors do take the time to learn nutrition…
When they see patients get better instead of sicker…
They can’t unsee it.

That’s why this movement keeps growing.

This isn’t about perfection.
It’s not about labels.
It’s not about judging anyone.

It’s about education, choice, and truth.

Because once you know that food can heal —
you can’t go back to pretending it doesn’t matter.

This is why InsideOut | Who Taught You How to Eat? exists.
To share the voices of doctors who chose truth over tradition.
Science over industry.
Healing over symptom management.

The future of health isn’t new.
It’s just been buried under marketing.

And now — it’s coming back to the surface. 🌱

—

💬 If you’d like help learning how to cook this way, understand the science, or simply ask questions — you’re not alone. That’s why we’re here.

21/01/2026

🌱 Creamy Golden Root & Greens Soup

A whole-food, plant-based soup built for flavour, warmth, and nourishment

This is one of those “everything good goes in the pot” soups — grounding, anti-inflammatory, and deeply satisfying without heaviness. Creamy from vegetables, not cream. Comfort food with purpose.

⸻

🥣 Ingredients (serves 4)

Base & aromatics
• 1 tbsp olive oil
• 1 large onion, diced
• 4–5 cloves garlic, blanched then sliced
• 2 celery stalks, chopped

Spices & seeds
• 1 tsp turmeric
• 1 tsp paprika
• ½ tsp cayenne pepper (adjust to taste)
• 1 tsp ground black pepper (important for turmeric absorption)
• 1 tsp black seeds (nigella)
• 1 tsp sesame seeds
• 1 sheet nori seaweed, finely shredded
• Sea salt to taste

Vegetables
• 2 medium potatoes, peeled & cubed
• 1½ cups cauliflower florets
• 1½ cups pumpkin, cubed

Creamy finish
• 1–1¼ cups unsweetened oat milk
• 2 cups spinach (added at the end)

⸻

🔥 Method
1. Blanch & prep
Quickly blanch garlic cloves in boiling water for 30–60 seconds, drain. This softens harsh sulphur compounds while keeping flavour.
2. Build the base
Heat olive oil in a large pot over medium heat. Add onion and celery. Sauté 5–7 minutes until soft and translucent.
3. Spice activation
Add garlic, turmeric, paprika, cayenne, black pepper, nigella seeds, sesame seeds, and nori. Stir gently for 30–60 seconds to bloom the spices (don’t burn).
4. Vegetables in
Add potatoes, cauliflower, and pumpkin. Stir to coat. Add enough water to just cover the vegetables.
5. Simmer
Bring to a gentle boil, then reduce to a simmer. Cook 20–25 minutes until vegetables are very soft.
6. Blend
Blend until smooth (stick blender or jug blender). Add oat milk gradually until creamy but not thin.
7. Finish with greens
Stir in spinach and simmer 1–2 minutes until wilted. Taste and adjust salt and pepper.

⸻

🧠 Nutrition Snapshot (per serve – approx.)
• Calories: ~280–320 kcal
• Protein: ~8–10 g
• Fibre: ~9–11 g
• Healthy fats: from olive oil & seeds
• Key micronutrients:
• Potassium (potatoes, pumpkin)
• Calcium & iodine (nori)
• Iron & folate (spinach)
• Curcumin (turmeric, enhanced by black pepper)

This is satiety-driven nutrition — fibre + volume + micronutrients = fullness without overload.

⸻

⚠️ Toxins, Myths & Truth (no fear, just facts)
• Nightshades (potatoes):
Safe when cooked. Issues only arise with green or sprouted potatoes — discard those.
• Seaweed:
Nori is low-risk and iodine-supportive when used moderately (1 sheet = safe range).
• Oat milk:
Choose unsweetened, low-additive versions. Homemade is even better.
• Spices:
Anti-inflammatory, antioxidant, and protective — not toxins.

Bottom line: this soup is clean, whole-food, and metabolically supportive.

⸻

🥖 Optional serves with
• Sourdough toast or rye bread
• Chickpea croutons
• Extra black pepper & olive oil drizzle

⸻

🧠 Our Food Philosophy (Footer)

Who Taught You How To Eat? – InsideOut Plant-Based™
We don’t follow trends — we follow evidence, physiology, and common sense.
• 🌱 Whole-food, plant-forward nutrition
• 📚 Scientific consensus over marketing noise
• 🤖 AI-assisted research used to cross-reference peer-reviewed studies, nutrition databases, and global dietary guidelines
• 🔬 Evidence drawn from nutritional epidemiology, clinical trials, and long-term population studies — not influencers

Food should heal, satisfy, and empower, not confuse or control.

21/01/2026

🧀 THE PART WE’RE NOT SHOWN

Cheese doesn’t start in a packet.

Cow.
Goat.
Sheep.

Animals are the ingredient —
they’re just removed from the picture.

We’re not here to shame anyone.
We’re here to reconnect the dots.

Same food category.
Very different realities.

🐄🐐🐑

20/01/2026

🍽️ WHAT’S ON YOUR PLATE?

This is where the conversation starts.

Not with guilt.
Not with rules.
Not with extremes.

Just looking at food honestly —
what it’s made from,
where it comes from,
and what it does after we eat it.

Education over ideology.
Always.

🧠🌱

20/01/2026

🧀 CHEESE. MADE WITH PLANTS.

Mozzarella. Cheddar. Feta.
Creamy. Meltable. Comfort-food familiar.

Plant-based cheese isn’t “missing out” anymore —
it’s just made differently.

Same role on the plate.
Different ingredients.
Different impact.

This isn’t about perfection.
It’s about options people didn’t have before.

🌱✨

20/01/2026

🥔 POTATOES: THE MOST MISUNDERSTOOD FOOD ON YOUR PLATE

Let’s get this out of the way first:

Potatoes are not junk food.
They only become junk food when we turn them into junk.

Humanity has eaten potatoes for thousands of years. Entire populations survived on them. Athletes fuel with them. Scientists keep studying them.
Yet somehow… the potato gets blamed for everything from weight gain to diabetes.

So let’s clean this up.

⸻

🥔 WHAT ACTUALLY IS A POTATO?

A potato is a whole plant food:
• Complex carbohydrate
• Fibre (especially when eaten with skin)
• Potassium (more than a banana)
• Vitamin C
• B6
• Polyphenols (antioxidants — especially in coloured potatoes)

It’s naturally fat-free, cholesterol-free, and gluten-free.

The potato didn’t change.
What we do to it did.

⸻

🟡 TYPES OF POTATOES (AND WHY THEY MATTER)

🟤 White / Russet Potatoes

✔ Great source of energy
✔ High potassium
✔ Very filling (high satiety index)

❌ Become a problem when:
• Deep-fried
• Covered in butter, cream, bacon, cheese
• Ultra-processed (chips, crisps)

⸻

🔴 Red Potatoes

✔ Slightly more antioxidants than white
✔ Thinner skin (easy to eat whole)
✔ Lower glycaemic impact when cooled and reheated

⸻

🟡 Yellow / Gold Potatoes

✔ Creamy texture without needing butter
✔ Higher carotenoids (eye-supporting compounds)

⸻

🟣 Purple Potatoes (the science darlings)

✔ Rich in anthocyanins (same compounds as blueberries)
✔ Lab and animal studies show:
• Reduced inflammation
• Suppression of colon cancer cell growth in lab settings
• Effects on cancer stem-cell pathways (important distinction)

⚠️ Important truth:

These are lab and animal studies, not human cure trials.

Still impressive.
Still food — not medicine.

⸻

🍠 Sweet Potatoes (not actually potatoes)

✔ Beta-carotene (vitamin A precursor)
✔ Gut-friendly fibre
✔ Excellent for blood sugar control when not fried

⸻

🧠 POTATOES & BLOOD SUGAR (THIS IS WHERE PEOPLE PANIC)

Potatoes raise blood sugar less than people think when:
• Eaten with skin
• Cooked, cooled, and reheated (resistant starch forms)
• Paired with fibre, legumes, vegetables

Potatoes spike blood sugar more when:
• Mashed smooth
• Fried
• Turned into ultra-processed products

Again… the processing is the problem, not the potato.

⸻

🚫 WHAT NOT TO DO WITH POTATOES

Let’s be honest:

❌ Deep fry them
❌ Add butter, cream, cheese, bacon, sour cream
❌ Turn them into crisps or fast-food fries
❌ Blame the potato for what oil, salt, and marketing did

A deep-fried potato isn’t a potato problem.
It’s an oil + processing + marketing problem.

⸻

✅ THE BEST WAY TO EAT POTATOES

✔ Boiled
✔ Steamed
✔ Baked
✔ Air-fried (minimal oil)
✔ Skin on
✔ With vegetables, beans, herbs, spices

Simple. Whole. Cheap. Filling.

⸻

🧠 FINAL TRUTH (NO BS)

Potatoes:
• Do not cause disease
• Do not cause obesity
• Do not cause diabetes

Ultra-processing, excess oil, animal fats, and dietary patterns do.

Potatoes fed generations.
Fast food ruined their reputation.

⸻

🥔 WE STAND FOR:

✔ Evidence over fear
✔ Whole foods over marketing
✔ Science over headlines
✔ Teaching people how to eat — not what to fear

⸻

📚 EVIDENCE & SOURCES (FOR THOSE WHO CARE)
• Journal of Nutritional Biochemistry (anthocyanins & colon cancer cell research)
• Penn State University research on purple potatoes & cancer stem cells (lab + animal models)
• Satiety Index studies (University of Sydney)
• Harvard & NIH nutrition research on whole-food carbohydrates
• Glycaemic response & resistant starch research

⸻

Potatoes didn’t fail us.
We failed the potato.

🥔💚

20/01/2026

🍷 ALCOHOL: WHAT WE WERE TOLD vs WHAT WE NOW KNOW

For decades we were told a comforting story.

A glass of wine is good for your heart.
Moderate drinking is harmless.
Only “alcoholics” need to worry.

That story is now falling apart — not because people became “soft”, but because the science got better.

What alcohol used to be

Alcohol was framed as:
• a social lubricant
• a stress reliever
• a health-neutral (or even “healthy”) habit in moderation

Much of this came from observational studies that didn’t properly separate alcohol from wealth, diet, exercise, or lifestyle — and from industry-friendly messaging that kept the word cancer out of the conversation.

What we know now (this is the shift)

Alcohol is now classified as a Group 1 carcinogen — the same evidence category as to***co.

And here’s the key update most people never heard:

👉 There is no known “safe” amount of alcohol when it comes to cancer risk.

Not heavy drinking.
Not binge drinking.
Even low, regular drinking increases risk — particularly for:
• breast cancer
• bowel cancer
• liver cancer
• mouth and throat cancers

This is why major health bodies now say:

If you don’t drink, there is no health reason to start.

What about the “red wine is good for your heart” idea?

That theory came from flawed data.

When newer, larger analyses corrected for bias, the “protective effect” disappeared. What looked like a benefit was mostly:
• healthier lifestyles
• better access to healthcare
• people who stopped drinking because they were already sick being grouped as “non-drinkers”

The lowest overall health risk consistently appears at very low or no alcohol intake.

Why guidelines still feel confusing

Some countries are tightening warnings.
Others are watering language down.

Why?

Because alcohol is:
• culturally normal
• economically powerful
• heavily lobbied

Ireland famously tried to introduce clear cancer warning labels — and even that was delayed for years after industry pressure.

This isn’t about freedom.
It’s about how clearly the risks are allowed to be explained.

What’s changing quietly in medicine

• New trials are showing certain medications can reduce alcohol cravings
• Existing treatments that help people cut back are still massively underused
• Doctors are finally talking about alcohol the way they talk about smoking — as a modifiable risk factor, not a personality flaw

The honest bottom line

This isn’t about shame.
It’s about informed choice.

• Alcohol isn’t “toxic” in one sip — but it is dose-dependent harm
• Less drinking = less risk
• Fewer days, fewer drinks, no binges = meaningful protection
• If cutting back feels harder than expected, that’s biology — not weakness

Knowledge doesn’t take joy away.
It gives you agency.

20/01/2026

👋 Welcome to the group!

Hi and welcome — we’re really glad you’re here 🌱

This space is for curious minds, open conversations, and real-life plant-based living. Whether you’re:
• fully plant-based
• just starting out
• plant-curious
• or simply here to learn and explore

👉 You belong here.

What this group is about:
• Simple, everyday plant-based food
• Honest conversations about health, habits, and choices
• Learning without judgment
• Sharing ideas, questions, wins, and struggles
• Community over perfection

What this group is not about:
🚫 Shaming
🚫 Arguing to “win”
🚫 Aggressive debating
🚫 Telling others how they should live

Everyone is at a different stage — respect is the baseline.

⸻

🌿 Start here (optional but encouraged):

Say hello in the comments and tell us:
1️⃣ Where you’re from
2️⃣ What brought you here
3️⃣ Are you plant-based, transitioning, or just curious?

⸻

You’ll see posts covering:
🥗 Food & simple recipes
🧠 Mindset & habits
📚 Truth-based education
💬 Community discussions
🎥 Occasional videos & Q&A

This group is part of a bigger mission around learning, health, and reconnecting with food in a real way — but first and foremost, it’s a safe space to ask questions and grow.

Thanks for being here 💚
Let’s keep it kind, open, and human.

— Peter 🌱

19/01/2026

I KNOW YOU DON’T LIKE WHAT I SAY —

BUT I KNOW YOU’RE LISTENING.

WHAT’S ACTUALLY IN OUR FOOD 🧾

After marketing replaced education, something else happened quietly.

Most people stopped knowing what they were eating.

Not because they don’t care.
Not because they’re lazy.
But because no one ever taught them how to look.

So food became:
• colours
• additives
• flavour enhancers
• preservatives
• numbers instead of ingredients

And the real food?
It slowly disappeared.

⸻

🧠 HERE’S THE PROBLEM

Most people think food labels are there to help.

In reality, they’re there to comply with regulation, not educate.

So ingredients are:
• broken into unfamiliar terms
• hidden behind numbers
• listed in tiny print
• arranged to look harmless

And people assume:
“If it’s sold here, it must be fine.”

That assumption is doing a lot of damage.

⸻

🛒 THIS IS WHY CONFUSION IS NORMAL

When people don’t understand labels:
• marketing fills the gap
• trust replaces understanding
• habits replace thinking

So food decisions stop being conscious.
They become automatic.

That’s not a personal failure.
That’s a systems failure.

⸻

❌ WHAT MOST PEOPLE WERE NEVER TAUGHT

• Ingredients are listed by weight
• Colourings and additives are often cosmetic
• “Natural” has no nutritional definition
• Ultra-processed doesn’t mean “rarely eaten” — it means structurally altered

Without this knowledge, people aren’t choosing food.
They’re choosing packaging.

⸻

🌍 WHY THIS MATTERS

This is why:
• gut issues are common
• energy is unstable
• diet advice feels overwhelming
• people argue instead of learn

You can’t make good decisions with missing information.

⸻

📚 2026 FOR INSIDEOUT = EDUCATION

Not panic.
Not perfection.
Not food fear.

Just:
✔ understanding labels
✔ recognising ultra-processed foods
✔ reconnecting food with biology
✔ giving people their thinking back

Because once you can read food,
it stops controlling you.

⸻

🔬 NO FLUFF — HOW THIS CONTENT IS BUILT

Based on:
• nutrition science
• food labelling regulations
• ultra-processed food research
• gut biology & microbiome studies
• behavioural psychology

AI is used as a research and synthesis tool — not an authority — to organise evidence and explain complex topics clearly.

⸻

🧠 CORE PRINCIPLE

If you can’t recognise the ingredients,
your body probably can’t either.

⸻

WHO TAUGHT YOU HOW TO EAT?
InsideOut Plant-Based™

Truth in food. Education before opinion.

⸻

Inside out plant base

22/01/2026

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