RECOVERING FROM SERIOUS ILLNESS GAVE DR RUPY AUJLA A NEW UNDERSTANDING ON HEALTH – STARTING WITH THE FOOD WE EAT. HE TELLS MATT MYERS ABOUT HIS DIETARY PRACTISE AND HIS BOOK THE DOCTOR’S KITCHEN.

STRAIGHT MATE

WITH MATTHEW MYERS

PHOTOGRAPHY: FAITH MASON

DNA: You’re a doctor who educates on eating healthy; how that came about is quite dramatic, isn’t it?

Rupy Aujla: When I first became a doctor, I got ill myself. Because of the stress, late nights and such, I started suffering with something called Atrial Fibrillation, which is basically where your heart beats irregularly and very fast. So I had tests done with an amazing medial team including cardiologists, and ended up having a good look at my lifestyle. I examined what I was eating, and doing generally on a daily basis, and overcame my problem through food and medicine. But it also included working on lifestyle factors such as sleep, exercise, meditation and other things which all led to reversing my medical condition.

So, The Doctor’s Kitchen grew from there?

I started researching during my medical training, and began to preach what I was practicing as a GP to my patients. I developed a habit of writing down recipes that inspired and motivated people to eat their way to health. Then the idea of The Doctor’s Kitchen popped into my head, not only to create recipes, but talk about the medical research behind the ingredients. It was a nice portal for my patients.