Your Weekly Metabolic Health Update
Welcome to The Metabolic Edit, your metabolic health bulletin from Combe Grove.
Our team of Dietitians, Nutritionists and Doctors have curated the latest metabolic health updates, recipes and books to support you on your path to optimised metabolic wellbeing.
This week, our experts delve into the topic of Metabolic Health, what it means to be metabolically well, the 5 Roots of Metabolic Health™ and the science behind insulin resistance and metabolic syndrome.
Book of the Week: Why We Get Sick by Dr Benjamin Bikman
In Why We Get Sick, metabolic researcher Dr Benjamin Bikman offers a clear, compassionate explanation of insulin resistance as a shared underlying driver behind many chronic conditions, from type 2 diabetes and cardiovascular disease to PCOS, fatty liver and cognitive decline.
What makes this book stand out is its systems based perspective. Rather than focusing on weight loss or quick fixes, Bikman connects:
• modern lifestyles
• chronic inflammation
• hormonal signalling
• and metabolic dysfunction
into a bigger picture of why the body adapts the way it does.
The tone is educational rather than prescriptive. This isn’t a book about blame or control, it’s about understanding the body’s responses to modern living and why supporting metabolic health requires more than calorie counting.
At Combe Grove, we value resources that build awareness before action.
This book does exactly that, helping readers move from frustration to understanding and from symptom chasing to root cause thinking.
Recommended for anyone curious about metabolic health, chronic conditions and how lifestyle shapes long-term wellbeing, without focusing on weight loss as the goal.
Recipe of the Week: Sausage Rolls
Makes 12
- 400g of sausage meat
- 1 egg yolk, beaten, to glaze
- 1 tbsp sesame seeds (optional)
- Tbsp of herbs
For the pastry:
- 130g ground almonds
- 1tsp of baking powder
- Pinch of salt
- 30g butter or lard, softened
- 1 egg
Per serving, 2 rolls
2.8g of carbohydrate
9.4g of protein
Method
1.Preheat the oven to 200 degrees/180 degrees fan/gas mark 6 and cut two pieces of baking paper the same size as a large baking tray.
2.Mix the dry ingredients together for the pastry. Add the butter and egg and mix to form a smooth, well blended dough. Use your hands to gather it into a ball and remove it from the bowl. Divide the pastry in half and gently roll each half into a sausage shape.
3.Place the dough sausages on one piece of baking paper about 10cm apart. Lay the other piece of baking paper on top and roll the dough into two long, thin rectangles. Cut and move pieces of pastry to form two rectangles about 30 x 12cm and 3mm thick.
4.Squeeze the meat into a bowl and mix in the herbs. Using a spoon lay three sausages along the centre of each of the dough rectangles. Some sausages are shorter or fatter than others, but you can squeeze or stretch the sausage meat out to fir the length. Use the parchment to roll up the dough to cover the sausages. Trim the edges as necessary. Cut each roll into six pieces. Use one piece of baking paper to line the baking tray. Lift the sausage rolls on to the prepared tray and brush with the egg yolk. Scatter over the sesame seeds. Bake for 20 minutes until the pastry is golden brown.
5.Serve warm or at room temperature. Once cooled, they will keep a container in the fridge for up to three days or freeze for up to three months.
We look forward to sharing fresh news and updates on metabolic health next week.
