L ast week we lost our lovely friend Jon Willis in a tragic accident and the world turned on its head. Suddenly my usual tales of domestic chaos don't seem so funny, so let's put the humour on hold a little this week.

Jon was only 39. He left behind him his amazing wife Sam and his gorgeous little girl Megan. The news was utterly heartbreaking. It's incredible - unbelievable - to see that the world just keeps on spinning when the lives of people you love have been shattered. People still go to work, buy groceries, have lunch with friends and you're left wondering how it's all possible. In the blink of an eye, the frame of reference for Jon's family changed completely. And for all those that were lucky enough to have known him, life now has a new perspective. More than ever, we understand exactly how precious each day is. It's just such a hard way to learn that lesson.

Jon was genuine, loving and an incredible friend to a great number of people. All these things are easy to say I know, but it seems Jon simply set the standard for what it means to be a decent human being. He was a proud, happy husband and the very best of Dads. It was always funny to see such a big, strong guy, wrapped around the little finger of a two-year-old. I wish more of his mates had seen him digging sandcastles for Megan in an Elmo hat!

On Wednesday this week, the church was packed with family, friends and Jon's work buddies from S.A.L. Everyone had memories and stories to share and everyone discovered something new. Although a proud Welshman, I had no idea Jon liked leeks. As I'm not sure I'd ever seen him eat a green vegetable, this was a bit of a surprise.

Of course it got me thinking, that for a guy that wasn't renowned for his five-a-day, what was it about leeks? Was it just an act of patriotism, or was there something else there?

Earlier, to stave off throwing my laptop at the wall (tempting when you get completely stuck mid-sentence) I Googled leeks and dug up some curious info. Here's what I found out:

• The Welsh regard for leeks can be traced back to 1620, when they won a battle against that Saxons. During the battle, the Welsh soldiers had placed leeks in their caps to differentiate themselves from their opponents. Who knew?!

• Leeks, like garlic and onions, belong to the Allium vegetable family. A high intake of Allium vegetables has been shown to reduce blood pressure and both total and 'bad' LDL cholesterol levels. At the same time, Allium vegetables also raise 'good' HDL cholesterol. All of this is important for preventing heart disease.

• Eating Allium vegetables as little as twice a week is associated with a reduced risk of prostate and colon cancer. Allium compounds are thought to be able to protect colon cells from cancer-causing toxins, whilst also stopping the growth and spread of any cancer cells that do happen to develop.

• Leeks are a good source of manganese, vitamin B6, vitamin C, folate and iron. This combination makes leeks useful for helping to stabilise blood sugar. They slow the absorption of sugars from the digestive tract and help ensure that they are properly metabolised in the body.

• Hippocrates, the 'father of medicine', prescribed the leek as a cure for nosebleeds. How random.

• The world's largest leek so far was almost 19 ins long and 11.7 ins wide.

• And finally, there are some really, really bad leek jokes on the internet. Brace yourself. What's the most dangerous vegetable to have on a boat? You guessed it….

Before I sign off, for those of you that don't yet know, an education fund has been set up for Sam and Jon's daughter, Megan. If you would like to contribute in Jon's memory, or in support of Sam and Megan as they move forward, then here are the details: the Megan Willis Education Fund, Capital G Bank. Account number: 4010913133.

Should you wish to help in this way, you can transfer your donation electronically, go into the bank or send a cheque made payable to Megan Willis Education Fund to: Capital G Bank Ltd., Business Banking Department, P O Box HM 1194, Hamilton HM EX. If you have any queries please contact Kemda Bean at Capital G Bank, Tel: 2942452.

l The advice given in this article is not intended to replace medical advice, but to complement it. Always consult your GP if you have any health concerns. Catherine Burns BA Hons, Dip ION is a fully qualified Nutritional Therapist trained by the Institute for Optimum Nutrition in the U.K. Please note that she is not a Registered Dietician. She can be contacted at nourishbda@gmail.com