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Articles: nutrition
Below are the articles associated with this topic. Click on a title to read one.
A Case of Otitis Media
by June Butlin
Otitis media, inflammation and infection of the middle ear, is common in young children. Its many possible causes, including food allergies and lack of breast-feeding as babies, are outlined and its often ineffective or unnecessary treatment with antibiotics or surgery is highlighted.
A Common Dietary Problem: Inadequate Protein and Fats
by Judith Price
Judith Price, a nutritionist also trained in hypnotherapy, describes the nutritional and dietary treatment given to a lady suffering from depression, fatigue, hormonal imbalance and irritable bowel syndrome largely due to inadequate protein and fats, which completely transformed not only her physical symptoms but also her appearance and outlook.
A Good Beginning
by June Butlin
Michael is a lively, sensitive, impulsive, verbally adept thirteen-year-old of high intelligence with a wide general knowledge that would put many adults to shame. However, he is severely underachieving at school and at times his behaviour is inappropriate.
A Guide to Supplementation within Health and Complementary Medicine
by Dr DF Smallbone
In the best of all possible worlds, supplementation is not necessary. Unfortunately, we do not live in the best of all possible worlds. We live in a far from natural world and the more “civilised” we become, the more unnaturally we live.
ADD or Iodine Deprivation?
by Kate Neil
Nutritionist Kate Neil relates the story of a 65-year-old woman who wished to improve her mental function, suspecting that she was suffering from attention deficit disorder (ADD).
An Anti-Inflammatory Diet - The Antidote to Pain
by Jesse Cannone
We all suffer with inflammation to some degree, says the author of this article, but over time a build up of problems can cause it to flare up and cause pain. What we eat is ultimately a very important factor on our inflammation levels, but activity levels, quality of sleep and stress can also have an impact.
An Holistic Nutritional Programme for Hepatitis
by Dr Sandra Cabot
Hepatitis is a general term used to describe inflammation of the liver. The article outlines the dietary techniques that can be used to strengthen the liver and help it to overcome all forms of hepatitis.
Antibiotic Treatment - Protection and Recovery
by Nicki Woodward
In this column the author says that although as holistic practitioners in the modern world, we often have to accept that antibiotics play an unavoidable but often valuable role in the treatment of disease, we are still able to support clients who have undergone such treatment and, therefore, our role can be equally as valuable.
Bone Building Nutrition - Calcium Not the Only Key
by Mark James Tallon
Bones are truly amazing structures that mend and rebuild themselves by the actions of two cells types – osteoblasts that form bone and osteoclasts that resorb (destroy) bone. This continual process of breakdown and renewal is also known as bone turnover.
Boron: Major Cause and Cure for Arthritis
by Rex E Newnham
Forty years ago, Dr Rex Newnham developed arthritis, and orthodox medicine did not help. His analysis of the differences between the fertility of clay soil and sandy soil (sandy soil showed mineral deficiencies) led him to look at the connection between mineral deficiencies and arthritis. One of the minerals deficient in the soil was boron, which is needed in the green plant for proper usage of calcium.
Brain Health
by Ann Crowther
This column focuses on brain nutrient deficiencies and what steps we can take to achieve and maintain optimum brain health.
Dieting - A Recipe for Failure
by Peter Cohen
Dieting, like conventional medicine, works on the expectation of failure. Conventional medicine is designed to deal with ill health and it factors in a high drop out or death rate.
Eat Less, Naturally
by Gina Pickersgill
The author discusses how eating has served both the function of keeping us alive and healthy, and as a cultural way to share time together, including cultural rituals around food and eating, which serve to mark identity.
EU Directives - Health Protection Double Speak
by Helen Fullerton
Helen Fullerton looks at three Directives that the EU is forcing through in the guise of consumer protection: the Food Supplements Directive, the Traditional Herbal Medicinal Products Directive and the Proposed Amendments to the Medicines Directive. She claims that this will have an effect on maximum dose levels and may exclude non-vitamin/mineral nutrients.
Evolving Story of Vitamin D
by Michael Sellar
This article looks into the benefits and research history of Vitamin D which, the author says, isn't really a vitamin because it has to be metabolically activated before it can be made biologically active. This active form is called calctriol, the vitamin D receptor.
Five Elements Nutrition
by Penny Crowther
This column follows on from previous ones on the ancient theory of five elements and how they can give the nutrition practitioner extra insight into their cases.
Folic Acid: A Matter of Common Sense?
by Linda Lazarides BA
Nutritional health expert Linda Lazarides questions why research into the deficiency of folic acid (a B Complex Vitamin), which causes devastating birth defects, is not resulting in more government action in the UK. Although pregnant women are now being prescribed folic acid supplements, due to pressure from some doctors, people with other problems caused by this deficiency are still at risk. She commends the American practice of fortifying bread with folic acid which she says could save countless lives in the UK and Scotland.
Food and Nutrition for Optimum Health
by Sandra Goodman PhD
The food that we eat exerts an extraordinarily potent influence upon our health and well-being at many levels – molecular, physiological, psychological and spiritual.
Food Intolerance and Chronic Illnesses
by John Graham and Mark Varey
Intolerance to food has been implicated in playing a role in a wide spectrum of chronic illnesses; however, much of the evidence gathered to date has been from anecdotal clinical case studies, rather than large patient research studies.
Food Vitality - The Almost Neglected Ingredient for Health
by Wendy Cook
Wendy Cook looks at changes in attitudes toward Nutrition in the west, notably the move from creation to consumption of food products and a loss of understanding of how the natural world functions.
Foods for Free
by Anita Priddy
This article focuses on foods grown in the wild. The author touches on their health value, where they can be found, how to pick them and also how to eat them.
Fueling Breakfast To Increase Memory Power
by BD Basu
The author explains at the end that his recommendations are based on having overcome serious health problems, and that the nutritional principles he sets out are derived from research he did to improve his own health, and that he is now very well.
Georgia
by June Butlin
This case study illustrates how nutritional factors can affect not just physical well-being but also mental, emotional and behavioural patterns.
Gout
by Vivienne Bradshaw-Black
Gout is often associated with the high life – rich food and alcohol – but, says the author, we should also be considering the genetic link. The condition is marked by pain and inflammation in the joints, muscles or fibrous tissues and is caused by monosodium urate crystal deposits in poorly hydrated, toxic, sluggish and malnourish tissues.
Hair Mineral Analysis
by Lawrence Wilson, MD
Minerals are the "stepchildren of nutrition", often ignored for more glamorous nutrients, though they are precious and vital for our well-being. Minerals play many roles in the human body, from regulating fluid balance to activating genes and hormones. Thousands of enzymes depend on minerals as components, or as activators, facilitators or inhibitors.
Healthy Food for Children
by Penny Crowther
Regular columnist Penny Crowther examines the results of a Mori poll (November 2002) that found that 200,000 children in England and Wales had eaten no fruit or vegetable in the past seven days. A report on school dinners by the Consumer's Association (October 2001) revealed that vitamins A and B2, folic acid, zinc, magnesium, calcium and potassium were commonly low in school children's diets. It also found that, although healthy options were available, pupils chose the unhealthy options that were still on the menu.
History of Oxygen Therapies
by Suzanne Hotston
Healthy cells have an enzyme shield which protects them from damage by oxygen. They grow stronger in an oxygen rich environment. Diseased cells and the cells of anaerobic bacteria and parasitic organisms are destroyed by oxygen and do not prosper in a healthy oxygen-rich environment.
Homocysteine - Your Most Vital Statistic
by Patrick Holford and Dr James Braly
Forget your blood pressure, your cholesterol, even your weight. There is one statistic that can determine better than any other, whether you will live long and healthy, or die young. It's called homocysteine.
How to Increase Your Energy Naturally
by Patrick Holford and Dr Hyla Cass
Shocking survey results have revealed that three-quarters of the city-dwelling population in the UK are suffering from low energy and waking up tired as a result of a high intake of stimulants such as tea, coffee, cigarettes and sugary foods. These offer short-term 'highs', but can be followed by huge energy drops, food and stimulant cravings, uneven weight, stress and illness.
How to Reverse Hair Loss
by Vera Peiffer
The author began going bald at the age of 14 and then lost all her body hair as well. It was not until 30 years later, when she was training to be a kinesiologist that she found the answer to alopecia in this technique using her arm muscle as biofeedback.
Implications of Molecules in Emotion
by June Butlin
In nearly three decades of working in the area of wellness I have never found one health discipline that has all the answers for healing.
Macrobiotics for Optimal Balance
by Vivien Ryder
Macrobiotics, meaning great (or long) life, is a diet that seeks to achieve balance, harmony and healing and is based on the philosophy that everything is made up of two opposing forces - yin and yang - in varying degrees, and that these create a natural order to all things.
Mad Man Disease or the Nut Case
by Joel Carbonnel
When the BSE scandal was first disclosed, many were rightly shocked to hear that cows had been fed on a flesh diet; that, in other words, herbivores have been turned into carnivores. It's not the first time, however, that a species has been forced to drift away from its normal nutritional behaviour.
Magnesium Supplementation: When and With What?
by Marek Doyle
This article begins with an explanation of the importance of magnesium, particularly for athletes. It has been shown to increase physical performance, improve sleep, improve hydration, reduce incidence of cramp, reduce palpitations and improve cardiovascular health in general.
My Love Affair with Joe (Cup of, that is)
by Wilma Kirsten
I grew up in a country where instant coffee was all the rage. We were logistically so far removed from Europe that the whole latte, cappuccino, decaf movement sailed straight past us until quite late in the 1990s.
Natural Approaches to Gallstones
by Janet Bevan
The author, a woman in her forties, describes her experiences and sudden attacks of excruciating pain which started one evening several years ago. She underwent a number of medical diagnostic tests, which eventually revealed that she had gallstones.
Not Just A Load Of Old Bones
by Linda Lazarides BA
This article focuses on recent research on Vitamin D, which suggests that it could be the key to food intolerances. It has been estimated that at least 30% of all patients who consult a family doctor suffer from symptoms of food intolerance, ranging from chronic sinusitis, glue ear, asthma, headaches, ADHD (hyperactivity), water retention and eczema, to arthritis (osteo- and rheumatoid) chronic fatigue, irritable bowel syndrome and colitis.
Nutrition and Age-Related Hearing Loss
by Linda Lazarides BA
Age-related hearing loss is the leading cause of deafness in the world, with 40% of elderly people affected. Linda Lazarides poses the question: is the loss of functions an inevitable part of ageing, especially when there is increasing scientific evidence that the diet has a big part to play?
Nutrition and Herbal Matters: Food Addiction
by Nicki Woodward
The author discusses how certain foods can taste so good to an individual that they have to have it everyday. This is a food addiction and occurs for a number of reasons. Some people develop intolerances to certain trigger foods such as wheat. The protein in wheat produces feel good chemicals that mimic endorphins, and thus the grain becomes like a drug to the individual.
Nutrition and Herbal Medicine to Survive Long-Haul Flights
by Stephen Terrass
Whether for business or holidays, we can either experience long-haul travel as an exciting adventure, or as a price we pay for our sins. In this article Stephen Terrass explores some of the herbal and nutritional strategies that can make travel less traumatic.
Nutrition and Stress
by June Butlin
In her column this month June Butlin looks at stress. In the first half of the article she reviews the mechanisms of the "fight or flight" response. In the second half she looks at nutritional strategies that can be used to reduce the detrimental physical effects of stress.
Nutrition and the Brain
by Charles T Krebs PhD
Most people have heard about nutritional deficiencies, that is, not having enough of a specific nutrient or nutrients in your diet, but are not always sure what this really means, or how you get this problem. This article looks at nutritional deficiencies in relation to the brain.
Nutrition for Asthma
by Penny Crowther
Asthma is on the increase, and yet many doctors do not recognize the benefits of Nutritional Therapy in its treatment. Penny Crowther highlights the negative side effects of conventional drug treatments for asthma before presenting a detailed case study to illustrate how effective nutritional therapy can be.
Nutrition for Children and Young Adults
by June Butlin
Quality nutrition is very important for children's health, as it is likely to result in good eating patterns in later life, and is essential for optimum growth and development.
Nutrition For The Prevention Of Osteoporosis - Part Two
by Penny Crowther
The author continues her nutritional advice for the prevention of osteoporosis, and offers a suggestion for a recent treatment, as well as a recently developed test which can indicate not only risk, but also the positive effects of successful treatment.
Nutrition for the Prevention of Osteoporosis: Part One
by Penny Crowther
In the first of this column on the treatment of Osteoporosis the author focuses on bone building nutrients (such as magnesium, calcium, and their various forms; Boron and Vitamin D), their properties and effect on the skeletal system.
Nutrition in Health Versus Healing
by Vivienne Bradshaw-Black
In this column on nutritional requirements for health and healing, the author looks at what is needed for maintaining health and promoting healing, and how nutrition is distributed throughout the body.
Nutritional Aspects of Adrenal Fatigue
by Vivienne Bradshaw-Black
This column focuses on adrenal fatigue, an increasingly prevalent condition closely associated with sluggish thyroid function that affects virtually all bodily processes to some degree, notably cardio-vascular, digestive, muscular, nervous and immune systems, and suggests the most durable and profitable way to recovery.
Nutritional Aspects of Perspectives and Perceptions (Part II of II)
by Vivienne Bradshaw-Black
The author continues to develop the theme of finding out who we truly are. She encourages us to become aware of and examine (and, ultimately, release) the past events and decisions which may be undermining our present. Unresolved issues with parents will return within our relations with our mates. One of the most damaging mentalities to health is the victim mentality.
Nutritional Benefits of Whole Grain Wheat
by Lucette Skidmore
The author is a nutritionist, linguist and professional cook. She has now put her knowledge and experience into a book, Wheat dishes de Savor, where de Savor is her trade mark.
Nutritional Care Of Peptic Ulcer
by Dr Mohan Krishnarao Kale
This is a detailed medical account of what a peptic ulcer is, the physiological processes involved, factors which cause it and can cause further damage, and how basic nutritional needs, for energy, protein, fats and carbohydrate can be met.
Nutritional Support for Children with Autism
by Kate Neil
Regular contributor, Kate Neil, looks at the link between autism in children and nutrition. Autism rates in Britain have risen dramatically over the last 20 years, and 1 in 500 children in the UK is now diagnosed with the condition.
One Indian's View of Diet – How Food Habits Can Make or Break a Person
by CSVR Murthy
The author begins with a declaration based on Indian lore: a fellow eating once a day is a Yogi, twice a day is a Bogi, three times a day is a Drohi. He then explains that a yogi leads a calm life with composure in pleasures and adversities. A Bogi enjoys a life of sensual pleasures. A Drohi deceives and abuses his body by eating to excess.
Optimum Nutrition for Babies
by June Butlin
I believe that optimum nutrition is essential in maintaining optimum health. It is vital to our lives as our bodies have been completely built and maintained by the foods that we eat, the water we drink, and the air we breathe.
Ozone Therapy
by Mark G. Lester
<p>Whilst Oxygen therapy is an umbrella term for over 50 different methods that all seek to de-toxify the body by flooding it with oxygen, Ozone therapy is the most researched and widely used medical technique for achieving this goal.</p>
Pain and Inflammation
by June Butlin
Although pain and inflammation are important life processes – pain warns that something is wrong, and inflammation is a protective mechanism that allows healing to take place – in excess they can be very debilitating mentally and physically.
Perseverance and Endurance in Nutritional Therapy
by June Butlin
One of the fundamental principles of optimum nutrition is a time delay in the healing process. Nutrients in the form of foods, supplements and herbs do not produce an instant overnight result, as do some drugs.
Phytoestrogens Re-Examined
by Kate Neil
Phytoestrogens are plant compounds that are able to mimic the action of steroidal oestrogen in the body, the dominant form in the human diet being flavonoids, which can be divided into seven types.
Prevention or Cure: What's the Problem with Milk?
by David Taylor
The author looks at milk and why, like other white dietary products – salt, sugar, white flour, white rice, and white pasta – it should be excluded from our diet. He explains that current research has linked Insulin-like Growth Factor (IGF), found in milk, to prostate cancer, pre-menopausal breast cancer and colon cancer, despite arguments that the increased risks of contracting these cancers may be programmed from early life. Authors like Professor Jane Plant, however, argue that all dairy should be cut from the diet entirely.
Salt - Its Many Therapeutic Wonders
by Mr Amir
Although salt has been “medically long prized as a stimulant, antiseptic and much else, salt has lost out to the pharmaceutical industry, I would suggest at our peril”. Dr Amir has noticed an exponential increase in poor oral health among even fastidious patients.
Saturated Fats and the Virtues of Coconut Oil
by Marek Doyle
Of course, over consumption of any substance will make a person fat, but we can safely conclude that relative to other sources of energy, saturated fats do not cause the body harm.
Schizophrenia and Nutrition
by June Butlin
Schizophrenia is a psychotic condition that affects 1% of people from every culture, and the lifetime severity is worse in developed countries.
Tempeh - Soy's Super Food
by Monique N. Gilbert PhD
Tempeh is a fermented soybean product, made from cracked, cooked soybeans and inoculated with healthy bacteria, which give it a chewy, meaty consistency. The author highlights the reasons why Tempeh is such a super food.
The 10-Day Re-Balance Programme
by Jon Sandifer
The key to the success of this unique programme is the recovery of our intuition. Something that we are born with and its quality is largely dependent on our daily health.
The Gene Factor
by Nicki Woodward
This column focuses on our genes and the modern diet. Statistics on diseases highlight the fact that our bodies have not yet evolved to cope with junk food on a regular basis. Although most of us try our best to eat what we think is healthy, our underlying challenge is knowing what is truly healthy.
The Heart Of Nutrition
by Wilma Kirsten
As human beings developed from being hunter-gatherers to raising domestic animals and crops, nutritional values were affected, and modern agricultural production methods take this to an extreme, with depleted soil, limited pasture, and the use of artificial fertilizers and growth-enhancing drugs.
The Importance of Micro-Nutrients in Optimum Health
by Cain Leathem
This article examines several aspects that can influence or hinder the uptake of essential micro-nutrients that we need to consume in order to maintain optimum health. These include the re-evaluation of recommended levels to ensure that a person has an intake-guideline to not only prevent deficiency-onset disease but possibly to a level that would contribute to their health.
The Importance of Minerals to Health
by David E Marsh
At a time when we have just begun to get our minds around the 43 or so "essential nutrients", we are now informed there may be some 40 more: many of which, unless we were familiar with the list of the so called 'periodic elements', we barely knew existed.
The Importance of Nutrition in Sports
by Bernard Beverley
An expert and adviser on nutrition, Bernard Beverley offers a comprehensive overview of the importance of a nutritional diet for sportsmen and women of all levels of fitness. The article attempts to help you identify your nutritional requirements according to your lifestyle.
The Nutrition Maze Part I
by Vivienne Bradshaw-Black
In this article the author focuses on the quality of nutrients and nutrition today. Food, she says, should contain bulk, nutrients and fuel. Plants grown in non-toxic mineral and microbe-rich soil convert its raw materials into healthy plants. Animals that eat unpolluted, nutrient-rich vegetation produce healthy meat, milk and eggs (providing that the animals themselves are not polluted from non-food sources, e.g. vaccinations, hormones, food additives, drugs, inappropriate foods for species, etc.).
The Nutrition Maze Part II - Not For Eating
by Vivienne Bradshaw-Black
In the first part of this two-part article the author explained the importance of using high-quality, pure food sources. In this second part she looks at sources that are not suitable human nutrition.
The Nutrition Maze Part III - Brain Involvement
by Vivienne Bradshaw-Black
The author looks at digestion in this issue and how important it is to create the right environment for good digestion to happen. She explains that digestion is used for the body to select the nutrients it needs and utilise them while excreting those that are not needed. This process gives us the nutrition we need for maintenance, growth and repair.
The Pitfalls of Reductionism in Nutrition
by Vivienne Bradshaw-Black
This column touches on some nutritional factions and the pitfalls of reductionism in nutrition in general.
The Power of Corrective Nutrition
by June Butlin
Jane had always been full of life, slim and very energetic. She worked hard running her own preparatory school, and taught full time. However, in 1993, at the age of 52, she encountered health problems.
The Properties of Milk
by June Butlin
Milk is a very important food for all mammals as it provides optimum nutrition for growth and development. However, when the milk of each mammalian species, whether goats, elephants, cows, humans, lions or wolves is analyzed, the findings are that it varies in composition and nutrient value.
The Right-Salt Diet
by Vivienne Bradshaw-Black
This article gives a taste of the true value of salt which is a natural substance, like flour and sugar, and should contain all the elements from its source, the sea. But in today's industrialized and economic-driven world, salt has become processed and stripped of naturally occurring nutrients and colour.
The Role of Nutrition and the Nutrition Practitioner in the 21st Century
by June Butlin
This article looks at the role of nutrition and the nutrition practitioner in health care. The author, who has been a practitioner for 16 years, was inspired by Ruth Bircher's book Eating Your Way to Health.
The Side Effects of Antibiotics
by June Butlin
Discovering antibiotics in the 1930s was a major breakthrough for modern medicine as it allowed many people to be saved from life threatening diseases such as typhoid and meningitis. However, caution should be taken when considering the use of antibiotics, as there are known side effects.
The Use of Herbs and Phytonutrients in Pain and Inflammation
by June Butlin
This article continues the discussion on pain and inflammation introduced in Issue 59 and focuses on the analgesic and anti-inflammatory properties of herbs and phytonutrients. Five specific natural remedies are discussed in detail:
Therapeutic Properties of Systemic Oral Enzymes
by Michael Sellar
This article illustrates how taking enzymes has assisted sportsmen both by speeding up recovery following injury and by reducing the level of pain, inflammation and stiffness.
Transport of Nutrition from Mouth to Cell
by Vivienne Bradshaw-Black
When considering nutrition, food quality and sources are usually the two factors that come to mind. This column, however, focuses on the connection between nutrition and lymphatic drainage and muscular balance.
Vitamin D: Why We Need More Of The Sunshine Vitamin
by Penny Crowther
It used to be thought that vitamin D deficiency was rare, and limited to the elderly, pregnant and people from cultures where the skin is traditionally kept covered. Now it is estimated that one-fifth of adults in the UK are deficient, and people with dark skin or of South Asian origin have a nine in ten chance of being deficient.
Vitamins and Minerals - Discussion on the Benefits of Natural Food State Supplements
by Dr Rajendra Sharma
This very detailed article sets out research dating from early in the last century and continuing to the present which indicates that foods are becoming more and more depleted of necessary nutrients, while pharmaceutically produced vitamins and minerals can also not be absorbed satisfactorily.
Wake Up and Kick the Caffeine Habit for Good
by Petrene Soames
Petrene Soames, a leading authority on healing and self-awareness, cuts straight to the chase by pointing out that many of us are addicted to caffeine, a legal stimulant that actually plays havoc with our nervous system.
Water
by Timothy Freer
Timothy Freer – who has researched nutritional products, water purification methods and tools for energy health for the last seven years.
Which Food is Best?
by Stephen Byrnes
The author describes the research and findings of the dentist Dr Weston Price, who identified a correlation between dental health and physical health, noting that chronic and degenerative diseases were afflicting more and more of his patients
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