I'm Ali, a nutritionist who is passionate about helping others discover their way to better health through the enjoyment of food.
About Me
I'm a Registered Nutritional Therapy Practitioner with over 15 years experience as a nutrition scientist. I've moved from the lab to clinic to be able to support my client's to feel their best, form good habits and love food! While developing my clinical skills in the training clinic, I was proud to receive the Clinical Excellence Award for my year group, a reflection of the care, connection, and impact I strive to bring to every consultation. I hold consultations either online or from a welcoming space in Horsforth.
Like many nutritional therapists, I came to the profession through my own health journey. A positive experience using nutrition to manage my health issues strengthened my belief that we have the resources, in our kitchens, to achieve and maintain good health.
I am passionate about helping people take control of their diet and lifestyle in order to prevent illness and achieve vitality. For many people, simply getting back to basics can help restore balance and wellness.
My recommendations are based on the latest nutritional science and informed by a functional medicine framework. I use a food first approach to nutrition, and supplements where necessary.
I am dedicated to ensuring that nutritional therapy is practised in responsible way and in line with the highest standards. As such, I am a registered member of the Complementary & Natural Healthcare Council (CNHC) — the Professional Standards Council for regulation of Nutritional Therapists, and I am a member of the British Association of Nutrition and Lifestyle Medicine (BANT).
Alongside my interest in nutrition, I am passionate about sustainability and the environment. I manage a plastic-free whole foods shop in Leeds, called Zero Muda. I love and value time spent outdoors in nature and can often be found hiking with my dog Wensley.
My Approach
If you choose to work with me, you can expect a warm, supportive space where you’ll feel truly heard. I take time to build genuine rapport and understand what’s going on for you, so we can make sense of your symptoms and create a plan that feels manageable and meaningful.
There’s so much information out there about how to be healthy — but it’s not always clear what’s actually relevant or helpful. I’ll help you make sense of it all and focus on the changes that are most likely to make a real difference for you, starting from where you are right now.
Education is a big part of how I work. I love helping clients understand the why behind a recommendation — whether that’s how certain foods affect energy and digestion, how to spot hidden ingredients on food labels, or what to think about when shopping. When you understand the reasoning, it’s easier to feel confident and motivated to make lasting changes.
We’ll focus on small, realistic steps that fit into your life and can grow into long-term habits. I’ll guide you using the latest evidence and clinical insight, but I also believe strongly in self-autonomy. That means supporting you to reconnect with your body, trust your instincts, and make informed choices that feel right for you.
I love seeing those lightbulb moments — when something clicks, and you feel empowered to take charge of your health with clarity and confidence.
My Education
BSc. (Hons) Biochemistry and Molecular Biology - University of British Columbia
PGDIP Nutrition Science and Practice - Northern College of Acupuncture/ Health Sciences University
PhD Nutritional Biochemistry - University of Leeds
My PhD research in the functional foods lab investigated aspects of the Mediterranean diet and how they may benefit health. My thesis focused on polyphenols effect on sugar metabolism.
Research Publications
Pyner, A.; Chan, S.Y.; Tumova, S.; Kerimi, A.; Williamson, G. Indirect Chronic Effects of an Oleuropein-Rich Olive Leaf Extract on Sucrase-Isomaltase In Vitro and In Vivo. Nutrients 2019, 11 (1505)
Pyner, A., Nyambe-Silavwe, H. and Williamson, G. Inhibition of Human and Rat Sucrase and Maltase Activities To Assess Antiglycemic Potential: Optimization of the Assay Using Acarbose and Polyphenols. Journal of Agriculture and Food Chemistry, 65(39).
Villa‐Rodriguez, J. A., Aydin, E., Gauer, J. S., Pyner, A., Williamson, G., & Kerimi, A. (2017). Green and chamomile teas, but not acarbose, attenuate glucose and fructose transport via inhibition of GLUT2 and GLUT5. Molecular nutrition & food research, 2017. 61(12).
Kerimi A., Nyambe-Silavwe H., Pyner A., Oladele E., Gauer JS., Stevens Y., Williamson G. Nutritional implications of olives and sugar: attenuation of post-prandialglucose spikes in healthy volunteers by inhibition of sucrose hydrolysis and glucose transport by oleuropein. European Journal of Nutrition. 2018. 58(3).