Orsolya Szathmari

11/11/2025

I’m thrilled to share that I was recently featured in an interview with Longevity Magazin titled “Healing diets bring together health, joy and community experience.”

In the article, I talk about:
- How my journey—from language teacher to naturopath—led me to view the kitchen as a laboratory for long-term health, balance and connection.

- Why I believe dietary fat-phobia is misleading, and how a thoughtful, animal-based ketogenic approach can support chronic-disease recovery (with the caveat that professional guidance is essential).

- The intersection between sustainability, quality sourcing and nutrition: how smaller-scale, high-quality animal products and locally-grown seasonal produce can align with environmental responsibility.

- My vision for the future: nutrition as a personalized medicine, integrated with technology, community and mindful lifestyle.

- And perhaps most importantly: the notion that “healing diets” are not about deprivation—but about joy, creativity and communal experience around food.

It was a wonderful opportunity to reflect on how mindful nutrition, personal stories and well-being intersect in real life. I hope this piece inspires you to think of your meals not just as fuel—but as moments of connection, nourishment and purpose.
👉 If you’re curious, you can read the full interview here: https://longevitymagazin.hu/a-gyogyito-etrendek-osszekapcsoljak-az-egeszseget-az-oromot-es-a-kozossegi-elmenyt-interju-szathmari-orsolya-termeszetgyogyasszal/

Thank you to the Longevity Magazin team for the thoughtful conversation—and a big thank-you to all the clients, colleagues and community who inspire me every day.

Szathmári Orsolya szerint a konyha a hosszú távú egészség egyik legfontosabb tere, ahol a tudatosság, a minőség és a hagyomány egyszerre formálja az életminőséget.
„Egy olyan jövő felé tartunk, ahol az egészségmegőrzés nem lemondás, hanem egy tudatos, örömteli és közösségformáló életmód része lesz.”

www.longevitymagazin.hu/a-gyogyito-etrendek-osszekapcsoljak-az-egeszseget-az-oromot-es-a-kozossegi-elmenyt-interju-szathmari-orsolya-termeszetgyogyasszal

Longevity Magazin
Jól lenni. Jól élni.

07/11/2025

📍New Study
Background
Coronary artery disease (CAD) remains a leading cause of death worldwide.
A zero coronary artery calcium (CAC) score is typically seen as “low risk,” but non-calcified atherosclerosiscan still exist.
Cardiorespiratory fitness (CRF)—measured as VO₂max (ml·kg⁻¹·min⁻¹)—is a strong predictor of mortality and cardiovascular health.

Study Focus
This study examined 2,322 adults (aged 50–64) from the Swedish SCAPIS cohort who all had 0 CAC to determine whether low CRF was linked to hidden (non-calcified) atherosclerosis, detected via coronary CT angiography (CCTA).

VO₂max Levels and Definitions
Men
Low CRF: < 40 ml·kg⁻¹·min⁻¹
High CRF: ≥ 40 ml·kg⁻¹·min⁻¹
Women
Low CRF: < 25 ml·kg⁻¹·min⁻¹
High CRF: ≥ 25 ml·kg⁻¹·min⁻¹
These thresholds corresponded to where the prevalence of atherosclerosis differed most sharply between groups.

Prevalence of Atherosclerosis
SexCRF GroupAtherosclerosis PrevalenceComparisonMenLow (

05/11/2025

Where do you get your meat from? I just filled my freezer with these organic, grass-fed beef packages. Quality matters.

02/11/2025

Steak tartare made with organic grass fed black angus beef . It’s one of my favorites, absolutely delicious 🤩

27/10/2025

Cod liver and boiled eggs make a great breakfast after a cold and wet brisk morning walk.

14/10/2025

I’m really happy to share that I’ve recently completed the “Confidence in Menopause” CPD-accredited online course with Newson Health Education (18 CPD hours).

So many of my friends and clients are going through this stage of life — often dealing with symptoms and changes that they, or even their doctors, don’t realise are linked to hormones.
This course has helped me understand the menopause transition much more deeply, and given me the confidence to talk about it openly and support women in a more informed way.
A big thank you to Dr Louise Newson and her team for such a practical, well-structured and evidence-based program. It really filled in a lot of gaps that so many of us wish had been covered earlier in our training!

05/10/2025

A grey Sunday offered the perfect excuse to prepare another batch of kimchi — a small, hands-on reminder of how microbial activity transforms simple ingredients into nutrient-rich foods.
Fermented foods are fascinating intersections of tradition, science, and health. Their living cultures not only preserve food but also support our microbiome and overall wellbeing.

If you’re curious about how it all works, I’ve written more about the science and benefits of fermented foods here:
https://www.orsolyaszathmari.com/post/discover-fermented-foods-and-their-benefits

22/09/2025

We often hear about the “Mediterranean diet” and its many health benefits. But it raises a question: who actually defined what this diet is? After all, Mediterranean countries don’t share one single way of eating.

I’m currently traveling through rural France and Spain, staying in small local hotels and eating where the locals do. And what I’ve noticed is interesting: plenty of meat: beef, pork, lamb, salamis and sausages, high fat dairy, olive oil, fruit, potatoes, white bread, cakes, sweets—and of course, lots of wine. No whole grains, no legumes and not a lot of vegetables, except for nightshade, most of which are technically fruits.

Eating well here feels surprisingly effortless, even if it doesn’t look exactly like the version of the Mediterranean diet we often read about.
Photos below are from my own meals! I also had some local, seasonal fruits though.

16/09/2025

☝🏻Critique of Grass-Based Protein as a Meat/Dairy Substitute

I recently came across an article suggesting that protein concentrates extracted from grass could be positioned as alternatives to milk and meat protein in the human diet. I find it alarming that such options are being seriously considered and published as potential replacements for animal-sourced foods.

Animal proteins from meat and dairy are unique in that they provide complete amino acid profiles, high digestibility, and unmatched bioavailability. They also deliver a wide spectrum of essential micronutrients—vitamin B12, heme iron, zinc, calcium, and fat-soluble vitamins (A, D, K2)—in highly absorbable forms that are difficult, if not impossible, to replace with plant-derived substitutes.
By contrast, grass proteins raise several critical issues that are often overlooked:
🔸Protein quality: Even if grass proteins contain RuBisCO (rich in tryptophan), they cannot match the overall amino acid balance or digestibility scores of animal proteins. Processing can further reduce protein quality.
🔸Bioavailability & anti-nutrients: Plant proteins frequently come with anti-nutrients (phytates, oxalates, lectins, etc.) that block mineral absorption. The article assumes that grass protein can simply be “extracted” cleanly, but in reality, removing anti-nutrients requires intense industrial processing. The more you refine, the more energy and resources are used—and the less yield you get. Meat and dairy simply do not carry these drawbacks.
🔸Micronutrient gaps: The article discusses protein yield but ignores the fact that animal foods provide a broad suite of essential nutrients beyond protein, which grass concentrates cannot supply.
🔸Environmental & economic costs: Extracting edible protein from grass is far from straightforward. Multi-stage processing is energy- and resource-intensive, requires costly infrastructure, and reduces yields the more purified the product becomes. Once full “farm-to-fork” impacts are considered—including processing emissions, transport, and energy inputs—it is doubtful that grass protein is more sustainable than well-managed dairy or beef systems.

It is one thing to research novel protein sources. But it is misleading—and potentially harmful—to present grass protein as a viable substitute for nutrient-dense animal foods. Meat and milk have nourished humans for thousands of years and remain the gold standard for high-quality, complete nutrition.
Innovation should not come at the cost of ignoring the unique role of animal protein in human health—or overlooking the hidden nutritional and environmental costs of manufacturing plant-derived substitutes.