Nutritional Medicine

Chapter 3

Why?Most degenerative diseases are caused, at least in

part, by our modern dietAbout 60 million adults, or 30% of the adult

population, are now obese, which represents a doubling of the rate since 1980

Over the past 20 years Americans are consuming twice as much high-fat snack foods and three times as much soft drinks.

Overweight and obesity are associated with heart disease, certain types of cancer, type 2 diabetes, stroke, arthritis, breathing problems, and psychological disorders, such as depression.

1998

Obesity Trends* Among U.S. AdultsBRFSS, 1990, 1998, 2006

(*BMI 30, or about 30 lbs. overweight for 5’4” person)

2006

1990

No Data <10% 10%–14% 15%–19% 20%–24% 25%–29% ≥30%

What is Nutritional Medicine?The cornerstone of holistic medicineInvolves a diet of healthy foods matched to

patients’ biochemical individualityUse of supplementation to maintain optimal

physical and psychological healthBasic foundation is a diet comprised of whole

grains, fresh fruits and vegetables, nuts, seeds, beans

Avoid “junk food”, processed foods, foods high in sugar and refined carbohydrates, foods high in unhealthy fats, excess salt, and reduce caffeine and alcohol intake

HistoryUse of nutrition as medicine is centuries oldDiscoveries of certain elements/foods that

were missing or overabundant where documented as causing disease

Many treatments included the use of vitamins and minerals

It has taught us that nutrition is a chemical process that is essential for homeostasis in the body

Guidelines1.No single diet is ideally suited to everyone

Preference, Blood type, Heredity, Metabolism, Environment, Stress, Food allergies and sensitivities

2.Eat Health-Promoting Foods1. Wide variety of organically grown whole grains,

fruits and vegetables, legumes, nuts, and moderate amounts of low-fat animal foods

3.Avoid Refined Carbohydrates1. Processing that reduces the nutrient value of the

food and is linked to many chronic disease2. Refined sugar, corn syrup, refined flour, and white

rice are examples (all have reduced nutrient and fiber content)

Guidelines4.Eliminate Unhealthy Fats

1. Fats are necessary (essential fats)1. Omega-3 (Linolenic Acid) and Omega-6 (Linoleic Acid)2. Flaxseed, fish oils, sunflower, safflower, soybean

2. Avoid trans-fatty acids found in margarine and commercially processed, hydrogenated vegetable oils

5.Minimize or Eliminate Caffeine1. Addictive and potentially toxic compound in many

individuals2. Acts as a CNS stimulant and continual presence has

substantial effects on chemical processes

6.Beware of Food Additives1. Additives to enhance look, taste or preserve food2. Colorings, sulfites, sodium benzoate, artificial sweetners

amyl acetate, amyl butyrate, amyl valerate, anethol, anisyl formate, benzyl acetate, benzyl isobutyrate, butyric acid, cinnamyl isobutyrate, cinnamyl valerate, cognac essential oil, diacetyl, dipropyl ketone, ethyl acetate, ethyl amyl ketone, ethyl butyrate, ethyl methylphenylglycidate, ethyl nitrate, ethyl propionate, ethyl valerate, heliotropin, hydroxyphrenyl-2-butanone (10 percent solution in alcohol), a-ionone, isobutyl anthranilate, isobutyl butyrate, lemon essential oil, maltol, 4-methylacetophenone, methyl anthranilate, methyl benzoate, methyl cinnamate, methyl heptine carbonate, methyl naphthyl ketone, methyl salicylate, mint essential oil, neroli essential oil, nerolin, neryl isobutyrate, orris butter, phenethyl alcohol, rose, rum ether, y-undecalactone, vanillin, and solvent.

Guidelines7.Determine Food Allergies and Sensitivities

1. immune system response to a food that the body mistakenly believes is harmful

2. Hard to detect but crucial to holistic nutritional medicine

3. Milk, egg, peanut, tree nut (walnut, cashew, etc), fish, shellfish, soy, and wheat are the most common food allergens

Works both preventively and therapeutically to ensure that adequate nutrients are supplied to meet individual needs

Nutrient DigestionMacronutrients – serve as body’s source of energyCarbohydrates (4 kcal per gram)

Glucose Mouth and Small Intestine

Protein (4 kcal per gram) Amino Acids Stomach

Lipids (9 kcal per gram) Triglycerides Mouth, mostly Small Intestine

ProteinsEssential for the growth and maintenance of tissue

Cell structures, enzymes, hormones, neurotransmitters, carriers for substances in the bloodstream (osmotic pressure), antibodies

Of the 20+ Amino Acids eight are essential isoleucine, leucine, lysine, threonine, tryptophan,

methionine, histidine, valine and phenylalanineIn developed countries, adequate amounts of protein are usually obtained

However, not all AA are consumed Contrary to popular belief, all may be obtained through plant

sources Meat products tend to be overused for protein sources

CarbohydratesBody’s primary source of energy

Help regulate fat and protein metabolism

Sugars Simple (monosaccharide), disaccharide

Glucose, Fructose, and Galactose; Maltose, Sucrose, Lactose

Avoid these carbs except when found in fresh fruit

Starches Complex (polysaccharride)

Create sustained energy and better blood sugar levels Best choices are found in root vegetables, potatoes, whole

grains, and corn

CarbohydratesFiber

Provides little caloric value but are important in maintaining proper GI function and elimination

Absorb water, binds toxins, and may reduce fat and cholesterol absorption

Cellulose found in skins and outer hulls of vegetables and fruits and grains

Other good sources include carrageen, guar gum, pectin and agar and alginate

LipidsAdipose Tissue

Retains heat, supports & protects organs, energy reserveNeeded for cell membrane structure, transport roles within the blood stream, myelin sheath productionTriglycerides

Form of fat that provides energy 95% of lipid content of food and easily stored Saturated (mostly animal sources) Unsaturated (plant sources)

Monousaturated found in avocados and olive, almond, canola oils Polyunsaturated found in safflower, corn, sesame and soybean oils

EFA – linoleic and aracnidonic (omega-6) and linolenic (omega-3)

LipidsPhospholipids

Vital part of cell membrane Help form myelin sheath around nerve cells

Sterols Cholesterol, phytosterols, and steroid hormones Cholesterol is naturally produced in the body and is

important for Vit D production, cell membrane function, and formation of some androgens

20 to 30% of the diet should be comprised of lipids and 15% of that should come from essential fats

total caloric requirement worksheet

IntakeRDA – Recommended Daily Allowances

Since 1940, the U.S. government provided suggested intake of certain nutrients

RDI - Reference Daily Intakes In 1993, the FDA took over

Nutrient intake based on a 2000 calories diet, no age, gender differences

SONA – Suggested Optimal Nutrient Allowance

Formulated by holistic physicians because some RDIs were not sufficient enough

Still take into account individual differences

VitaminsEssential for proper regulation of metabolic reactions and biochemical processesMost cannot be synthesized in the body

Fat soluble – A, D, E, K, and Carotenoids Can be stored in the body and in excess can be toxic

Water soluble – All B vitamins, C, and bioflavonoids

Needs to be replenished daily because they are broken down easily and the body does not store them

No storage capacity makes them less likely to be toxic

VitaminsVitamin ARetinal and Retinol found in animal liver, whole milk, and some fortified foodsCarotenoids are precursors to vit A and are found in orange fruits and green, leafy and yellow veggiesImportant for healthy teeth and skin, bone growth and tissue repair

Retinal is important specifically for low light vision and development of mucus membranes

Carotenoids act mainly as antioxidants offsetting free radicals

VitaminsVitamin AStores diminished by stress and illness and alcohol consumption which also interferes with absorptionDeficiencies result in

night blindness Retinol inflammation Impaired immune response

Toxicity (hypervitaminosis) includes Sickness – blurred vision, nausea, headache Birth defects and brain swelling in infants and children Skin discoloration to a yellow orange

VitaminsVitamin DComes in various forms, most importantly D2

& D3

Found in Dairy products all milk in the U.S. is fortified with vitamin D Fish , Oysters Fortified cereals

Also manufactured in the skin from UV lightEssential for absorption of Ca+ and regulating Ca+ and P in the bloodstream

Which also has secondary affects on the nervous system and muscular system

VitaminsVitamin DDeficiencies include

In children – Rickets; In adults – osteomalacia Tetany and osteoporosis

Too Much vit D Causes increased absorption of Ca+ which leads to

hypercalcemia Leads to calcium deposits, kidney stones, and irregular

muscle and nerve activity

VitaminsVitamin E (tocopherols)antioxidant that protects body tissue from damage caused by unstable substances called free radicalsVitamin E is also important in the formation of red blood cells and helps the body to use vits A and KAt lower levels, vitamin E may help protect the heart.Found in

Seed and vegetable oils (safflower oils) Wheat germ, whole grains, nuts Green leafy veggies

VitaminsVitamin E (tocopherols)Excreted more easily than other fat soluble vits, however deficiencies are less obvious

Form of anemia from RBC wall damage

November, 2004, the American Heart Association stated that high amounts of vitamin E can be harmful.

Taking 400 IU per day, or higher, may increase the risk of death.

VitaminsVitamin KVitamin K is found in

cabbage, cauliflower, spinach and other green leafy vegetables, cereals, soybeans, and other vegetables.

Over half of vit K is also made by the bacteria that line the gastrointestinal tract (large intestine)Important for the production of proteins involved in the clotting process

VitaminsVitamin KDeficiencies are rare because the body produces a portion of the required amount

Abnormal bleeding or hemorrhaging may resultMay be compounded by overuse of antibiotics, use of blood thinners (coumarin), impaired intestinal absorption, or liver diseaseNot toxic if taken orally even in large doses

VitaminsCarotenoidsOver 500 substances that occur in fruits and vegetables50 of these are precursors to Vitamin ABeta carotene and Lycopene are two of the most known

Have tremendous antioxidant properties Also support immune system products

Deficiencies include free radical damage, precancerous conditions, CV damage, and lowered immune function

Vitamins and MineralsWater soluble – All B vitamins, C, and bioflavonoids

Needs to be replenished daily because they are broken down easily and the body does not store them

No storage capacity makes them less likely to be toxic Refer to handout

Minerals are required for many vital processes

Macrominerals comprise at least .01 % of bodyweight Ca, Cl, Mg, P, K, and Na

Microminerals (trace) comprise less than .01 % of bodyweight Cr, Co, Cu, I, Fe, Mn, Mo, Se, S, Zn

Supplement GuidelinesEat Healthy

Supplementation cannot overcome a poor diet Follow nutritional guidelines discussed earlier Avoid overcooking food

Know the product Read labels and understand the dosage Look for unnecessary fillers, binders, additives Safe additives include: alginic acid, cellulose, calcium

stearate, dicalcium phosphate, gum acacia, and silica All ingredients should be listed Contact info provided for further information Additive basics

Supplement GuidelinesKnow when and how to take it

Generally required with or near a meal for the best chance of breakdown and absorption

Usually taken with the first meal of the day but high dosages should be spread throughout the day

Some supplements, such as AA’s, should be taken with juice an hour after a meal

B vitamins are best taken as or with a complex for best assimilation

Beware of ‘Megadosing” Some vitamins have toxicity levels Your holistic practitioner should guide you with any

high dosages

Supplement GuidelinesPay attention to your body after

Be conscious of your body after taking your supplement

Usually symptoms are associated to high dosagesDon’t mix supplementation unless advised

Some create undesired reactions and are contraindicated

Consult a nutritionally oriented holistic physician Naturaldatabase.com

Be Consistent Nutritional benefits accrue over time There is no magic pill