functional medicine and nutritional genomics - American Association ...

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