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AAPI’S NUTRITION GUIDE TO OPTIMAL HEALTH: USING PRINCIPLES OF FUNCTIONAL MEDICINE AND NUTRITIONAL GENOMICS Food Groups of Important Nutrient-Rich Detoxifying Foods: PHYTONUTRIENTS: Food is a source of special colorful ingredients that are increasingly being recognized with very powerful anti-inflammatory and anti-cancer properties, in addition to assisting detoxification. These nutrient ingredients are primarily rich in vegetables and interact with your metabolism. They act like switches turning your DNA in the correct position to heal your body. In the modern diet, vegetables are one of the first group of foods that starts to decrease as one starts to eat a richer, high refined carbohydrate, high meat, damaged oil diet representative of the trend in industrialized societies. Restoring traditional diet principles of eating 6-10 servings of vegetables every day will ensure a good intake of phytonutrients in your diet. 70 PROTEIN: Foods rich in protein like eggs, lentils, chicken, and meats are very important when digested and absorbed into the blood. They help in blood sugar and insulin management. The body also uses protein molecules to carry toxins out of the body, in addition to making enzymes, hormones, immune factors and repairing tissue. MINERALS: Mineral rich foods, like vegetables, fruits, nuts and beans, support detoxification as cofactors – and when insufficient, your body’s cells become more vulnerable to toxins that may have entered your body. The minerals most critical for good detoxification are magnesium, selenium, zinc and iodine, found rich in vegetables and nuts, especially when grown in selenium and iodine rich soils. VITAMINS: The B-Complex vitamins, Vitamin D, A, E, K2 are also critical co-factors for detoxification metabolism to function optimally. More information on the specific good food sources is available at the whole foods website: www.whfoods.com 2012
AAPI’S NUTRITION GUIDE TO OPTIMAL HEALTH: USING PRINCIPLES OF FUNCTIONAL MEDICINE AND NUTRITIONAL GENOMICS FATS: Beneficial fats are foundational for control of inflammation of chronic diseases, assisting good detoxification, and building good body structures. In particular, are the essential fatty acids Omega 3 and Omega 6 (Gamma Linoleic Acid (GLA)) and maintaining a balance between the two types of fats. These are found in fish oil, flax seed, algae DHA (Omega 3), nuts, and evening primrose & black currant oils (usually supplement capsules) for one of the most important Omega 6s found deficient in diabetics, GLA. Monounsaturated fats (MUFAs) contribute to the balance of oils when olive oil, avocados, almonds, etc. are included in the diet and have cardio protective effects. Even some saturated fats are important for healthy cells such as those found in coconut oil, butter (hormone-free), ghee, hearts of palm, hormone-free meats, antibiotic-free poultry and egg yolks. Many beneficial associations with these fats are known with diabetes and cardiovascular health. The downside of fats found in our food supply, are those fats that have been processed and when eaten become damaging to our bodies: margarines, high-temperature processed vegetable oils, partially-hydrogenated oils, hydrogenated oils, and shortenings. Many of these processed oils have trans-fats known to promote cardiovascular, diabetes, and cancer diseases. BEVERAGES: Most important recommendations regarding beverages, is to drink plenty of water daily (2-3 quarts per day) to flush out toxins and allow cells to function optimally. Avoid sweetened drinks, including artificially sweetened, that stress your blood sugar and metabolism. The best beverages on a regular basis are water, unsweetened green and black teas, herbal caffeine-free teas (many therapeutic ayurvedic teas). Use other unsweetened beverages like milk, coconut milk, nut milks and coffee in small amounts (1-2 cups per day). [note: the only recommended sweetener is Stevia.] ‚Detoxification promotes wellness by ridding the body of poisons that can lead to a host of health problems ranging from fatigue and depression to cancer and diabetes. ix ‛ 71 Summary Food contributes to your experiences of taste, texture, delight, energy and nourishment to maintain your body in optimum health. Along with good sleep (best time of day your body detoxifies!), exercise, and a joy of life - choose from the wonderful selection of clean whole foods in three meals daily to maintain your blood sugar and insulin levels along with giving your body the foods that add an extra boost to your ability to detoxify and keep your body ‚clean, green and lean‛ x . Diana Noland is owner of a busy Functional Nutrition Therapy private practice in Northridge, CA. As a Registered Dietitian with over 37 years experience and Board Certified Clinical Nutritionist, her primary client-base are those with chronic disease seeking restoration of wellness along with physician referrals for nutrition support of critically ill patients. Diana is one of the emerging Functional Nutrition Practitioners who are skilled in a functional medicine approach to the nutritional imbalances that are characteristic of chronic disease. Her special interests include fatty acid metabolism, women's health, nutritional oral health, cancer adjunctive support, nutrition physical exam skills for chronic disease, and detoxification. Recognized as an expert in the clinical application of Functional Nutrition Therapy, Diana is a frequent international lecturer to health professionals and lay public on various Functional Medicine and Integrative nutrition-related topics, including featured speaker for American Dietetic Association FNCE Conference, Faculty for the Institute for Functional Medicine, Chair of the Nutrition Advisory Board of the Institute of Functional Medicine (IFM), co-author DIFM DPG SOP/SOPP Journal of the American Dietetic Association June 2011 article. Diana has authored numerous articles and chapters in nutrition professional and lay publications, and currently in private practice and the grant coordinator for development of an Integrative Nutrition Dietetic Internship and Master’s degree at the University of Kansas in collaboration with the Dietetics & Nutrition Department and the Program in Integrative Medicine. 2012
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