Disclaimer

This is for general information only

and

in no way

is it a directive to any particular person here

to take anything or do anything for any therapeutic purpose.

It is also NOT an end to end study of Nutrition

Why learn about your foods?

http://knol.google.com/k/applied-kinesiology#

“Susan M. Krebs Smith and her colleagues at the National Cancer Institute evaluated data from16,338 individuals aged 2 and older who participated in the 2001-2004 National Health and Nutrition Examination Survey (NHANES). Quantities of foods [were] reported in 24 hour dietary recall interviews

"Nearly the entire U.S. population consumes a diet that is not on par with recommendations"

J. Nutr. (August 11, 2010). doi:10.3945/jn.110.124826http://www.lef.org/newsletter/2010/0820_Does-the-average-American-diet-provide-adequate-nutrition.htm?source=eNewsLetter2010Wk34-2&key=Article&l=0#article

Good Nutririon

Supplying the body with its chemical needs– To build and repair

– To supply energy

Eliminate toxic “add ons” and “add ins”– Xenoestrogens

• Herbicides • Pesticides• Plastics

– Preservatives

– Colourings

– Artificial Flavourings

• By mouth: Functional GastroIntestinal Tract

Water, Proteins, Fats, Carbohydrates – Foods

Vitamins, minerals

• By nose: Functional Respiratory System

Oxygen and other gases

• Through the skin Don't wash oils off too much

Vitamin D via ultraviolet light on skin oils

How do we get our nutrients?

What is good nutrition?What is a balanced diet?

http://2.bp.blogspot.com/_C_dw0NF2IAQ/ShkeSZ4dX1I/AAAAAAAABUA/-NqBysW6gSA/s1600-h/Food+pyramid.gif

How do you get good nutrition?

“Healthy” Diet = Knowledge = Good Choices Conventional food

Pesticides Preservatives Herbicides Colourings Artificial Fertilisers

Organic - Bio-Dynamic foods Higher food values Organic sources of Plant Nutrients Plant interrelationships Predator insects

Decline in Phosphorus in food

Table 5. Phosphorus Content in Selected Fruits*

1975........ 2001....... Net Change Apples............ 10 mg..... 7 mg........ Down 30%

Apricots.......... 23 mg..... 19 mg...... Down 17%Bananas........42 mg...... 20 mg..... Down 52%Cherries......... 19 mg...... 19 mg..... NilGrapefruits......16 mg...... 8 mg...... Down 50%Lemons...........15 mg...... 16 mg..... Up 7%Oranges..........20 mg...... 14 mg..... Down 30%Peaches..........19 mg ..... 12 mg..... Down 37%Pineapples...... 8 mg....... 7 mg...... Down 13%Strawberries....21 mg......19 mg..... Down 10%Tangerines .....18 mg...... 10 mg..... Down 44%Watermelons...10 mg ...... 9 mg...... Down 10%

www.newmediaexplorer.org/emma_holister/2004/12/12/the_disappearing_nutrients_in_americas.htm

.....diet high in fructose (20% of total calories) resulted in increased urinary loss of phosphorus and a negative phosphorus balancehttp://lpi.oregonstate.edu/infocenter/minerals/phosphorus/

Decline in Iron in foods

Table 2. Iron Content in Selected Fruits*

................. 1975......... 2001....... Net Change

Apples............ 0.3 mg.... 0.18 mg..... Down 40%Apricots.......... 0.5 mg.... 0.54 mg..... Up 8%Bananas........ 0.7 mg.... 0.31 mg..... Down 56%Cherries......... 0.4 mg.... 0.39 mg..... Down 3%Grapefruits..... 0.4 mg.... 0.06 mg..... Down 85%Lemons.......... 0.7 mg.... 0.60mg.......Down 14%Oranges......... 0.4 mg.... 0.10 mg..... Down 75%Peaches......... 0.5 mg.... 0.11 mg..... Down 78%Pineapples...... 0.5 mg.... 0.37 mg..... Down 26%Strawberries... 1.0 mg.... 0.38 mg..... Down 62%Tangerines ..... 0.4 mg..... 0.1 mg...... Down 75%Watermelons... 0.5 mg .... 0.17 mg .... Down 66%

_______________________________________________________________

Nett Change OVER ALL FOODS TESTED.............................Down 16.4%

Based on USDA food composition tables http://www.newmediaexplorer.org/emma_holister/2004/12/12/the_disappearing_nutrients_in_americas.htm

Daily requirement 7 to 27mg per day depending on age /pregnancy

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=43

http://rawfortheholidays.blogspot.com/

http://i.somethingawful.com/u/dannymanic/popeye.gif

Popeye has to eat fast

Luke LaBorde, associate professor of food science, and Srilatha Pandrangi, graduate student, both at Penn State [University], found that spinach stored at 3.88o C loses its folate and carotenoid content at a slower rate than spinach stored at 10o C and 20o C.

However, the spinach at 3.8o C has lost 26% nutrient content after eight days.

The average temperature of a refrigerator is 4.4o C.

How long does it take your food to get from the field to your plate?

It makes a difference

Retention of Folate, Carotenoids, andOther Quality Characteristics inCommercially Packaged Fresh SpinachS. PANDRANGI AND L.F. LABORDEhttp://extension.psu.edu/food-safety/publications/laborde-folate.pdf/view

Nett Change of Mineral Values ALL FOODS TESTED

Down 16.4%

Based on USDA food composition tables 1975 to 2001

www.newmediaexplorer.org/emma_holister/2004/12/12/the_disappearing_nutrients_in_americas.htm

http://www.organic-center.org/reportfiles/5367_Nutrient_Content_SSR_FINAL_V2.pdf

lookdeeper.com

http://www.yorkblog.com/onlyyork/2009/10/goats-are-great---so-there.html

What do these animals have in common?

How much Vitamin C?

Goats & Rats make Vit C at a rate of 5000mg

per day when scaled to human size

RDA Vitamin C 60mg

columbia.uwex.edu

Table 1.--Reference Values for Nutrition Labelling (Based on a 2,000 Calorie Intake; for Adults and Children 4 or More Years of Age)

http://www.fda.gov/Food/LabelingNutrition/FoodLabelingGuidanceRegulatoryInformation/RegulationsFederalRegisterDocuments/ucm073531.htm

Is this enough or logical?

Signs of Vit C deficiency

Oxidation damageScurvy

Peri-follicular haemorrhage

http://fex.ennonline.net/13/scurvy.aspx

Signs of scurvy: blackness of the legs indicative of haemorrhage

http://fex.ennonline.net/13/scurvy.aspx

spongy and bleeding gums http://www.naturaltreatmenttips.com/scurvy.html

“Liver” or “age” spots

Vitamin C is destroyed by:

Heating in presence of copper Time - by Oxidation Negative charge

Vit C levels are halved for every 1 hour citrus is left picked in the sun 2 weeks citrus is in cold storage

naturewallpapers4u.com

Vit C in oranges 53.2mg SD 0.718

picked straight from the treehttp://www.nal.usda.gov/fnic/foodcomp/cgi-bin/list_nut_edit.pl

How much Vit C is in your orange after 4 weeks

from picking?

ORACOxygen Radical Absorbance Capacity

For 100 grams of substance

Oxygen Radical H2O

2, O-2 OH-, O

3-,

“the unpaired electrons cause radicals to be highly chemically reactive. Radicals are believed to be involved in degenerative diseases and cancers.” http://en.wikipedia.org/wiki/Radical_%28chemistry%29

http://oracvalues.com

ORACOxygen Radical Absorbance Capacity

ORACOxygen Radical Absorbance Capacity

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Zinc

Zinc is involved in over 300 enzymes related to energy production

Displaces some toxic heavy metals Required for growth & maturation Required for optimal healing

Taste Testmetagenics.com.au

Vit D

http://articles.mercola.com/sites/articles/archive/2010/04/20/the-vitamin-d-solution.aspx0

Vit D deficiency linked with

Carotid artery thickening

Calcification of Aorta

Hypertension

Cardiovascular disease

Diabetes

Heart attack

Stroke

Bone formation in aorta in chronic kidney diseaseLife Extension Magazine Sept 2010

rltwnf.tistory.com

Vit K

Blood coagulation (clotting)

Bone matrix replenishment

– Osteopenia

Bone mineralisation with Calcium & Phosphorus

– Osteoporosis

Reduces atherosclerotic plaque

– Aortic calcification

Vit K1 – Phylloquinone

Vit K2 – Menaquinonehologic.com

ivdtechnology.com

Life Extension Magazine Sept 2010

Vit K2

Study subjects reduced risk of fractures 12 times

45 mcg /day

1200%Compared to the control without supplements

Sato, Honda et al, Amelioration of osteoporosis by menatetrenone in elderly female Parkinson's Disease parients with vitamin D deficiency. Bone 2002 Jul

Natural forms of Vitamin K

Vit K1 – Phylloquinone

Vit K2 – Menaquinone

Neither are known to be toxic at high doses

Synthetic forms of Vitamin K Vit K3 is toxic

Vit K4 and Vit K5

Drugs that have been associated with induced vitamin K1 deficiency antibiotics salicylates (Aspirin) and barbiturates

http://en.wikipedia.org/wiki/Vitamin_K

Dangers of Aspirin

“This study further reveals that one-third of NSAIDs' GI mortality comes from low-dose, daily aspirin.”

The American Journal of Gastroenterology (2005) 100, 1694–1695; doi:10.1111/j.1572-0241.2005.50565.x

http://www.nature.com/ajg/journal/v100/n8/full/ajg2005305a.html

Vit KPeople with Vit K in highest 33% had 57% less

risk of cardiovascular disease compared to the lowest 33%

20% less chance of coronary arterycalcification

Buelens, Bots et al, High dietary menaquinone intake is associated with reduced coronary calcification. Atherosclerosis 2009 April

Answers the paradox of older people having osteoporosis and soft tissue calcifications

Aspirin for preventing Heart Attack

“...benefit is relatively small, with the NNT* to prevent myocardial infarction 67”

http://heart.bmj.com/content/85/3/265.full.html

* NNT The number of patients needed to be treated for 1 year to benefit 1 patient

hologic.com

“Conclusions

“This study found that many Western Australian adolescents had non-optimal diets. The findings of this exploratory study suggest that certain aspects of diet (Vitamin B12, eggs, cereals and meat) may have an association with spinal pain in adolescence . These resultsprovide important initial evidence that diet and adolescent spinal pain may be associated, but further work is needed to explore potential relationships and mechanisms.”

Western Australia

Nutrients for Spinal Health

Water Vitamin C Calcium Magnesium Glucosalmine Boron Omega 3 Fats

Vitamin K Vitamin D Vitamin B (all) Vitamin A Copper Zinc Manganese

http://www.spineuniversity.com/nutrition_and_your_spine http://www.backclinicsofcanada.ca/index.php?/backclinics/article/herniated_or_bulging_discs_heal_with_nutritional_supplements_at_toront/

Nutrients for the Nervous System

B group of Vitamins There are 17 known ones so far

Omega 3 Essential Fatty Acids (EFA)

Cell Membranes Coverings of nerves

Fatty Acids (DHA) is the most abundant omega-3 fatty acid in the brain and retina

Water Phosphorus Zinc Chromium Vitamin D Vitamin K

There are many Chemicals our bodies use that are in

Whole Foods

Some are still being discovered

http://www.phytochemicals.info/phytochemicals.php

Phytonutrients

Quercetin is a flavonoid found in medicinal plants which works to prevent inflammations and inhibits the release of histamines.

In a recent study in the British Journal of Cancer, quercetin and ultrasound were used to treat skin and prostate cancers, with a 90% death of the cancer cells within 48 hours, and no visible deaths of the normal cells!

This phytonutrient is used to treat cancer, prostatitis, heart disease, cataracts, and respiratory diseases like bronchitis and asthma.

It is found in capers, apples, tea, onions, grapes, citrus, broccoli, leafy green vegetables, cherries, turmeric, and cranberries.

http://www.nature.com/bjc/journal/v92/n3/full/6602364a.html

Phytonutrients

Lutein (from Latin “Lutea” meaning yellow) is one of 600 known carotenoids. Found in leafies like spinach and kale, it is used as an antioxidant. It is also found in mango and winter squash. Early studies have shown high intakes reduced risk of breast, colon, endometrial (uterine) and prostate cancers. It is found in concentrated areas of the macula, the small area of the retina responsible for central vision.

Anthocyanins are antioxidants that protect DNA against cancer causing damage and promote apoptosis, as well as the ability to keep cancer cells from spreading. It is found in berries, grapes, black currants, acai, mangosteen, and goji. They also act as “sunscreens” protecting cells by absorbing blue green light, therebyprotecting tissues from photo-inhibition or high light stress. Some researchers maintain that the red colouration of leaves may camouflage leaves from herbivores. These properties continue even after consumption by other organisms.

In December 2004 a study at Michigan State University noted that anthocyanin could boost insulin production by up to 50%, and a 2007 study at the University of Pittsburgh showed that it killed human cancer cells while not affecting healthy cells, even with leukaemia and lymphoma, within 18 hours. The biochemical mechanism is that the anthocyanins caused the normal cells to release peroxides which killed the cancer cells.

Dr. Xiao Ming Yin, Associate professor of pathology at University of Pittsburg School of Medicine stated that“the hope is that black raspberries and other botanicals might provide doctors with less toxic alternatives to drug and radiation therapies.”

www.communicationagents.com/sepp/2007/07/25/phytonutrients_healthy_foods_prevent_cancer.htm

However, we confirmed that phenolic acids present in F1: chlorogenic and neo-chlorogenic acids have potential as chemopreventive dietary compounds because of the relatively high growth inhibition exerted on the estrogen-independent MDA-MB-435 breast cancer cell line and low toxicity exerted in the normal MCF-10A cells.

GM Foods

“There are health aspects that need MUCH investigation”

http://www.seedsofdeception.com/Public/GeneticRoulette/

HealthRisksofGMFoodsSummaryDebate/index.cfm

Part 1: The Documented Health Risks of Genetically Engineered Foods

Section 1: Evidence of reactions in animals and humans. Section 2: Gene insertion disrupts the DNA and can create unpredictable health problems. Section 3: The protein produced by the inserted gene may create problems. Section 4: The foreign protein may be different than what is intended. Section 5: Transfer of genes to gut bacteria, internal organs, or viruses. Section 6: GM crops may increase environmental toxins and bio-accumulate toxins in the food chain. Section 8: Risks are greater for children and newborns.

http://www.seedsofdeception.com/Public/GeneticRoulette/HealthRisksofGMFoodsSummaryDebate/index.cfm

GM bacteria that produced L-tryptophane caused dozens of deaths in 1980s

http://www.nemsn.org/Articles/truth_about_tryptophan.htm

GM Foods

“The findings of this reassessment are startling: of the rats that were fed the altered maize, the males saw a 3.3% weight decrease, and females saw a 3.7% weight increase marked by hepatorenal toxicity in both. The males were affected primarily in the kidney, leading to changes in urine concentrations and weight loss indicative of renal toxicity. Females were primarily affected in the liver, and showed decreased plasma protein levels in comparison with control females. Unsurprisingly, the liver and the kidney, the main organs of detoxification, were disrupted by consumption of the GMO-maize. The transgenic modification causes the cells of the maize to produce an insecticidal toxin.”

Columbia University Journal of Bioethics

Navigating the Maize Maze: How to Avoid Toxic Corn

By Ashley Pandolfi and Alex Port

http://bioethicscolumbia.org/doc/journal.pdf#page=72

Fall 2007

GM Foods

Fructose in any form -- including high-fructose corn syrup (HFCS) and crystalline fructose -- is the worst of the worst! 1

Most common commercial sweetener in commercially prepared foods & drinks

Fructose is a major contributor to:

* Insulin resistance and obesity * Elevated blood pressure * Elevated triglycerides and elevated LDL (bad cholesterol) * Depletion of vitamins and minerals * Cardiovascular disease, liver disease, cancer, arthritis and even gout * Weight gain & obesity

HFCS is almost always made from genetically modified corn 2

High Fructose Corn Syrup (HFCS)

1 http://articles.mercola.com/sites/articles/archive/2007/07/10/how-high-fructose-corn-syrup-damages-your-body.aspx

2 http://articles.mercola.com/sites/articles/archive/2008/07/08/beware-of-new-media-brainwashing-about-high-fructose-corn-syrup.aspx

High Fructose Corn Syrup (HFCS)Unbound fructose, found in large quantities in HFCS, can interfere with the

heart's use of minerals such as magnesium, copper and chromium.

Fructose also reduces the affinity of insulin for its receptor, which is the principle characteristic of type 2 diabetes.

HFCS has been implicated in elevated blood cholesterol levels, and it has been found to inhibit the action of the immune system's white blood cells.

http://articles.mercola.com/sites/articles/archive/2007/02/01/the-plague-of-high-fructose-corn-syrup-in-processed-foods.aspx

Avoid aspartame as an alternate sweetener

Minerals

Dr. Carey A. Reams, biophysicist and biochemist, found that the human body requires 84 of the basic elements (out of the known 106 elements) to maintain good health. Http://www.tjclark.com.au/colloidal-minerals-library/why-minerals-needed.htm

Where do you want your food from?

If you need to get suited up to spray it,Do you really want to eat it - if you have a choice?

topnews.net.nz telegraph.co.uk http://www.bohol.ph/picture319.html

southbendnaturalhealthcenter.comcorbisimages.com

euro-pulve.com

howtogroworganicfood.com

Where does your food come from?

http://earthrecovery.ning.com/photo/our-vege-garden?context=latest

http://www.bedinthetreetops.com.au/gallery.htmlhttp://www.jungletamers.co.nz/modules/sgallery/gallery.php?view.4.1

http://www.acs.edu.au/courses/self-sufficiency-i-149.aspx

natural-organic-farmer.blogspot.com

fwp.mt.gov

Grow your own food & Buy local – Know your grower!

http://www.organic-center.org/reportfiles/5367_Nutrient_Content_SSR_FINAL_V2.pdf

Blood Type

Each blood type has its own way of processing foods

Type O - Better on Meat and Veges

Type A - Tolerates grains and dairy better than other blood groups

Type B - Best on fish veg and fruit – Asian diet

Type AB - Combines the best and worst of A and B groups

Diet worked out by testing wastes in urine

“Eat right for your type” - D'Adamo

Which part of your body controls your digestions?

Which part of your body controls your digestions?

Nervous System

Brain Stem

Sympathetic Nervous System

Parasympathetic Nervous System

http://www.drmacdc.com/diagrams/ans-ld.html

A key to good Digestion

A healthy nervous system

Controls and Coordinates all the Systems, Organs and tissues of the body

ANDRelates the body to its environment*

Chiropractic can help

* Anatomy of the Body; Gray, 29th Edition. P4

Chiropractic

http://knol.google.com/k/applied-kinesiology#

http://www.facebook.com/photo.php?pid=4545044&id=106003254522&fbid=423631619522&ref=mf