Year 3 CHE March 2019 nutrition compressed

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Introduction to nutrition for homeopaths:

Introduction to nutrition for homeopaths

A good Homeopath thinks about diet:

A good Homeopath thinks about diet §2 The highest ideal of therapy is to restore health rapidly, gently and permanently; to remove and destroy the whole disease in the shortest, surest, least harmful way, according to clearly comprehensible principles. §3 …and lastly if in each case he knows the obstacles to cure and how to remove them so that recovery is permanent, then he knows how to treat thoroughly and efficaciously and is a true physician. §4 … In this he should consider: the evident physical constitution of the patient (especially in chronic affections), his affective and intellectual character, his activities, his way of life, his habits, his social position, his family relationships, his age, his sexual life etc.

Maintaining causes:

Maintaining causes

Diet, stress and lifestyle:

Diet, stress and lifestyle Maintaining causes can interfere with your mission to restore health. Absorption and elimination are key functions that must be supported in order for your homeopathic treatment to be as gentle and effective as possible. Starting your treatment with nutritional support, organ support and stress relieving measures will allow you time to breathe while you asses remedies for chronic conditions.

Taking the Case:

Taking the Case

Supporting eliminative organs:

Supporting eliminative organs

Liver & gallbladder issues:

Liver & gallbladder issues May present as an inability to digest fats, particularly saturated fats, hangover sensations in the morning, irritability, quick to anger, poor sleep, constipation or loose stools, acne, PMS. Causes: hormonal changes, high stress lifestyle, high cortisol, over-consumption of refined foods, high fructose intake, alcohol intake, sedentary lifestyle, low fibre intake, medications. Always support liver when treating hot flushes

Liver & gallbladder issues:

Liver & gallbladder issues Caution with meat and dairy fats, little and often. Eat bitter & sour foods, fermented pickles, citrus zest, preserved lemons, grapefruit, dark greens, dandelion greens, buttered nettles, chicory, radicchio, nettle tea, kvass. Antioxidants are important too. Bright & dark & fermented foods, turmeric, cacao nibs, beets, berries, dragon fruit, persimmons, green tea, olive oil, fresh veg! Digestive bitters, beet kvass or 5ml ACV in 50ml water before meals

Liver support menu:

Liver support menu BREAKFAST golden milk or green tea, porridge with cinnamon and grapefruit or berries, ground linseed & walnuts LUNCH Bitters. Buckwheat noodles, bone broth, kimchi, dark greens SUPPER Kombucha or ACV in water. Roast squash & beetroot, buttered nettles, wild meat or fish, gremolata

adrenal support:

adrenal support The kidneys, pancreas and adrenals are closely linked and sensitive to chronic stress. Check out whether clients are experiencing chronic stress and what they are doing to self medicate. Symptoms of adrenal fatigue: anxiety, panic attacks, insomnia, low energy, allergies, food intolerance, lack of absorption, leaky gut, loose stools, IBS. Supportive treatment focusses on soothing the nervous system with wholefoods, balancing blood sugar and using adaptogenic medicine foods to feed the adrenals.

Adrenal support diet:

Adrenal support diet

Adrenal support menu:

Adrenal support menu Breakfast Ashwaganda tea. Greek yogurt, fresh fig, flaked almonds, ground linseed, grated cacao, cinnamon and maca Lunch Cup of bone broth. Roast root veg tortilla with feta and watercress Supper Coconut & turmeric based curry with cordyceps, peas, quinoa and fresh coriander. Liquorice and cinnamon tea.

Gut microbiome:

Gut microbiome The microbiota that live in the gut are called commensal microbes, because we have evolved to live happily with them and they in turn need us to keep them alive by providing them with food and warmth. Resident gut microbes fight off intruders and secrete chemicals that prevent pathogens from attaching to the gut wall and multiplying.

Immunity:

Immunity Lymph tissue is distributed all over the body and is involved in policing our tissues for pathogens that might harm us. 70% of this tissue is located in the gut and our microbes form part of the police force that help identify and dispatch intruders. They also help reduce inflammation by patrolling the mucous that lines our intestines. Some beneficial microbes like to eat this mucous and numbers can be increased by fasting (more about this later)

Inflammation:

Inflammation Cell signaling chemicals called cytokines are produced by both immune cells and microbes to influence the inflammatory response. Inflammation is associated with depression and anxiety. Some microbes train the immune system to be more tolerant, reducing inflammation.

probiotics:

probiotics Gut microbes produce vitamins B12 & K ( which can reduce anxiety), while lactic acid bacteria in fermented food can produce a range of B vitamins. Microbes feed on the soluble fibre in the diet, creating short chain fats such as butyrate and propionate that are anti-inflammatory and feed other beneficial bacteria .

Prebiotics:

Prebiotics Prebiotic is a term for all the food that your beneficial gut microbes like to eat. Notable: brassicas, alliums, pulses, root veg, wholegrains, seeds, nuts, asparagus, artichokes, stone fruit, apples, tannins, anthocyanins, dairy, connective tissues, bones, olive oil Diversity is the key to a strong microbiome, so eating as many different types of food will encourage robust microbial health.

Polyphenols:

Polyphenols Chemicals contained in brightly coloured , deeply coloured , bitter or tannic plant foods such as red peppers, purple beets, black rice, orange sea buckthorn, tea, walnuts, olive oil, cocoa... Anti-inflammatory polyphenols are broken down by microbes in your gut, (or in fermented food) and made more absorbable.

Phenolic acids:

Phenolic acids Found in abundance in coffee, tea, grapes, red wine, berries, kiwis, plums, apples and cherries. These are great anti-inflammatories, helping to promote a friendly gut environment for microbes to thrive. Especially useful if there is a general picture of inflammation, not just in the gut – RA symptoms, inflammatory asthma or skin that flares up.

Lignans:

Lignans Contained in the cell walls of plant foods, lignans can only be broken down by your gut microbes. Eat lots of wholesome chewy plant food to get these. Lignans feed your microbes but also keep your gut moving and help with elimination. Found especially in pulses, linseeds, sesame seeds, algae, seaweeds, whole grains, fruit, vegetables.

Soluble fibre:

Soluble fibre Found in most plant foods, soluble fibre can’t be broken down in the small intestine, so the microbiome of the large intestine digest it instead. Notable: pulses, alliums, brassicas, stone fruit, apples, artichokes, asparagus, celeriac, beetroot, sunflower seeds, linseeds, wholegrains. A wide variety is important, because soluble carbohydrate of different molecular chain lengths is digested by different microbes in different parts of the large intestine. The microbes that like longer chain carbs mostly reside in the descending colon and will decline if food is not abundant.

FODMAPs:

FODMAPs An acronym for fermentable oligosaccharides or long chain carbohydrates that some people can’t break down in their small intestine. Common in those with symptoms of IBS. Notable: pulses, alliums, brassicas, apples, pears, plums, milk, honey, wheat, milk,

Resistant starch:

Resistant starch Better than soluble fibre for those who have issues with FODMAPs, resistant starch can’t be digested and becomes food for microbes. Notable: cooked & chilled rice, potatoes and plantain. Pulses, buckwheat, tigernuts , teff , oats.

Fermented food:

Fermented food Fermentation breaks down carbohydrates to make them more digestible and makes nutrients more bioavailable. Although the microbes may not survive the journey through the gut, they may make it more tolerant and produce postbiotics & psychobiotics on the way.

Fasting:

Fasting Periods of around 6-7 hours between meals help cells to become more insulin sensitive. Periods of 12-24 hours allow mucous loving microbes such as Akkermansia and Cristensenella to feed on the mucous that lines the gut, once all food has passed through. The gut walls will produce more mucous to feed microbes if no food is present. Mucous loving microbes are associated with leanness, robust immunity and good mental health.

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