Nutrition

A proper nutrition program has three components: (a) measurement of nutritional status; (b) food; (c) supplements. Remember, nutrition and lifestyle choices ultimately regulate hormone balance/imbalance and hence, metabolic wellness.

A very detailed nutritional evaluation, based upon a four day food diary which includes at least one weekend day, is calculated and analyzed both for macronutrients (protein, carbohydrates and fats) and for micronutrients (minerals, vitamins, antioxidants). Defects that could cause imbalances are pinpointed and solutions are enacted in the form of proper foods and supplements.

A genetic study which tests for metabolism and diet is also used and a nutritional program specifically based on the individual’s DNA is calculated and enacted. Because the program is based on DNA and very specific, results are achieved quickly and balance is restored efficiently.

Many controversies surround the ideas of low fat VS low carbohydrate VS high protein diets. Recent research points to the fact that a dietary regimen of 30% protein, both animal and plant based, 30% fats, predominantly mono and poly-unsaturated, and 40% carbohydrates, mainly low glycemic, is optimal. This type of program lowers oxidative stress and inflammation within the body and the resultant nutrient-gene interactions are beneficial. This means that metabolic balance is restored and the chronic diseases of aging are attenuated.

Nutritional deficiencies prevent the action of hormones. Zinc is an essential part of the hormone receptors for Estrogen, Testosterone and Growth Hormone. Cobalt is needed for Estrogen function. Chromium is needed for progesterone production. Methyl donors are needed for Estrogen metabolism. Iodine, selenium, zinc and vitamins A and the vitamins are needed for proper thyroid function. Supplements/nutraceuticals will be recommended based upon the detailed nutritional evaluation and the clinical state of the client. The nutrient content of our soil is being progressively depleted and the need for supplementation is becoming a necessity. it is important to eat organic as much as possible as organic foods have up to 30-40% more nutritional content. Organic foods have 21% more iron and 29% more magnesium than non-organic foods. Ascorbic acid (Vitamin C) averaged 27% higher in organic foods.

A thorough nutritional evaluation based upon foods consumed as well as genetic predisposition followed by a detailed but enjoyable program of “nutritional re-invigoration” will help restore metabolic balance and wellness in the body.