Nutritional Therapy

Origins and historical development :

Our early primitive ancestors are believed to be mainly carnivorous, with the rest of their diet consisting of fruit, nuts and seeds. Seafood is thought to have been introduced some 25,000 years ago, with the more recent hunter gatherers of around 3,000 BC being the first to make use of grains. Primarily used in the making of alcohol, grains were also used in the diet and for making other foods, such as bread.

An understanding of the specific use of foods in relation to health came much later, although it should be noted that Ancient civilisations, such as Greek and Egyptian, favoured certain foods for treating the ill. Garlic, in particular, was commonly used and modern research has since demonstrated that garlic not only has antiviral and antibacterial properties; but can also assist with lowering blood pressure and cholesterol levels.

Perhaps the most famous example of food combating disease was during the 18th Century, when Captain James Cook and his crew staved off scurvy by eating citrus fruits. This prompted the British navy to supply sailors with limes and lemons, earning them the nickname ‘limeys’. It wasn’t until the early 20th Century, however, that vitamin C was discovered as being the particular nutritional ingredient responsible for the preventative qualities of these foods. In fact, vitamin, or ‘vital amines’, was only coined as a phrase in 1912 by the London based, Polish biochemist Casmir Funk. His research led to the discovery that the B vitamin niacin could cure the psychological disease pellagra.

Theoretically, then, if modern man followed the diet of our early ancestors, making sure all the foods that are now confirmed as being beneficial to the body are eaten, we should all be perfect pictures of health, capable of lasting another 30,000 years and beyond. However, it’s when we look at the quality of our early ancestor’s diet that this issue of nutrition becomes more significant.

It is estimated that only one tenth of the vitamin C; and one third of the fibre eaten by primitive humans is consumed by modern day man. We are also said to eat much more potassium than sodium now, which was originally the other way round. It is also interesting that meat consumed by our ancestors would have been lean wild game; whereas modern day farmed meat has around six times more fat, including high levels of saturated fat. We clearly eat a very different mix of food compared to early man during our evolution; and many believe this to be a reckless transition that will have undoubtedly contributed to the disease and degeneration of our health.

As our world has developed, we have found ways to ‘enhance’ our food for ease and convenience. The refining of flour to prolong shelf-life began at the end of the 19th Century. We are now processing all kinds of foods by adding chemical substances and reducing nutritional value. Unfortunately, it was not until the late 20th Century when researchers discovered that pesticides, additives and saturated fats hamper the correct functioning of the body; while recognising the important role of natural antioxidants and dietary fibre.

In today’s world of pollution, over-population, stress and then convenience, the body needs all the help it can get in maintaining good health. By feeding ourselves nutrient deficient, processed food which encourages excessive calorie intake leading to obesity, yet, paradoxically with malnutrition, we must surely be robbing ourselves of a fair chance at a long, healthy life.

There is now also an increasing awareness of food intolerances. The body needs certain essential food nutrients that it cannot produce on its own; and while certain foods can supply these nutrients, the key is moderation as often these ‘carrier’ foods can be greatly beneficial but also an irritant. Milk is a good example; although highly nutritious, many people may struggle internally to deal with the hard protein (casein); or the high levels of hidden sugar (lactose). Similarly, vitamin C is vital for good health, but orange juice, for example, is very acidic. Diets that are heavy in certain foods, particularly these ‘double-edged’ ones, can affect a person very subtly for many years; but over time food intolerances may develop and potentially cause disease. Wheat, and in particularly its protein (gluten), are common allergens that are believed to be capable of irritating the gut lining and leading to digestive disorders.

What to expect during a treatment :

An initial meeting with a practitioner may last around an hour while he or she takes a case history of health; and asks questions about the client’s current life style and eating habits. The practitioner may also look for tell-tale signs from the body as to clues about the client’s level of nutritional health; for example, white flecks in the finger nails may mean a need for greater zinc intake.

Depending on the symptoms and goals of the client, the number of sessions will vary, with some people needing only a couple of short visits to adjust to a suitable diet; while other clients may request longer courses of treatment. This is common when testing for food intolerances, where samples of hair and urine can be analysed, electrical impulses used, muscle testing undertaken (perhaps with kinesiology); or simply adjusting the diet by excluding certain food types and keeping a record of any resulting changes.

The client will then be given the necessary advice, dietary instructions and supplement suggestions to bring about a healthy body through the natural, nutritional eating process. Key areas of focus are typically vitamins, minerals, the acid / alkaline balance, antioxidants, phytochemicals and detoxification programmes.

Conditions suitable for treatment :

Although providing an holistic approach to general well-being and health; Nutritional Therapy has been specifically used in the treatment of allergies, asthma, skin conditions (including eczema), stomach complaints, digestive disorders, poor concentration, high blood pressure, circulation problems, menstrual difficulties and fatigue.