Summer 2010 Newsletter

the
Nutritional
T h e r a p i s t
Summer 2010
By Caroline Barringer, NTP, CHFS, FES
What’s inside…
Page 4
The Herbalist: Part 14
by Tracy Bosnian, CH, NTP
Page 6
Book Review: Motivational
Interviewing in Health Care
Reviewed by Judith Ames, NTP
Page 8
Book Review: P.A.C.E. The 12-Minute
Fitness Revolution
ByYaakov Levine, NTP
Page 10
From the Kitchen of...
Coordinated by LeiLani Paki, NTP
Page 11
Alumni Corner
Presented by Dawn Hamilton, BS, NTP
A professional chef recently contacted me at
Immunitrition with a question about the
smoke points of oils, as well as the safety of
cooking with rice bran oil and grape seed
oils in particular. She explained to me that
the smoke point of an oil or fat is
considered important to culinary
professionals because they want to be able to
cook certain foods quickly at high
temperatures without the food burning or
having an "off" flavor, which is a strong
indication that the oil has gone rancid. Oils
with higher smoke points may be important
to a modern chef, but what they fail to
understand is that the smoke point of an oil
or fat has nothing to do with its health
benefits or its safety for cooking at higher
temperatures. Fats and oils are made up of
all fatty acid types (monounsaturated,
polyunsaturated, and saturated), so we must
first investigate to see what the predominant
type of fatty acid a specific oil or fat contains
to determine whether or not it should be
exposed to heat, oxygen, light, or moisture.
As a rule of thumb, if the predominant
classification of an oil or fat is
polyunsaturated, then we should never cook
with it, regardless of its smoke point. These
oils are rich in omega 6 fatty acids and
should only be consumed raw in small
amounts. Keeping omega 6 fatty acids in a
1:1 ratio with your omega 3 fatty acids is
best. Omega 6 and 3 oils, which are
predominantly classified as polyunsaturates,
are highly reactive. Lipid peroxidation and
free-radical production quickly takes place
when these types of fatty acids are exposed
to ANY degree of heat - even very low heat.
This is a big red flag for producing
inflammation and irritation within our
bodies. Eating a moderate amount of omega
6 is fine, but only from raw, organic, coldpressed, and unrefined sources. Consuming
a teaspoon each of an omega 6 fatty acid
along with an equal amount of an omega 3
fatty acid per day packs a powerful
punch. Stick with your saturates for cooking
at higher temperatures - coconut oil, palm
oil, butter, ghee, lard, and tallow. For light,
lower heat sautéing, using avocado oil,
macadamia nut oil, and olive oil, is fine.
More on these fats later...
Now back to grape seed oil and rice bran
oil. Here is a fatty acid profile for both:
Grape seed oil
Rice bran oil
71% polyunsaturated 36% polyunsaturated
17% mono
48% mono
12% saturated
17% saturated
(485º smoke point)
(490º smoke point)
As you can see, grape seed oil is mostly a
Continued on page... 2
1
Continued from page... 1
polyunsaturated fat and should never be
exposed to any degree of heat. It should be
stored in the refrigerator and used sparingly
as the aforementioned omega 6 daily
serving. Rice bran oil on the other hand, is
predominantly a monounsaturated fatty
acid. It is a bit more stable than grape seed
oil, and can be used for very low-heat
applications, but rice bran oil still has a
hefty polyunsaturated content (36%), so it's
best to store it in the fridge and use in
moderate amounts. Rice bran oil's 17%
saturated fatty acid content protects the
delicate polyunsaturated fatty acids when
exposed to low-heat cooking. Rice bran oil
shares a similar profile to sesame oil (43
polyunsaturated, 42 monounsaturated, and
15 saturated), so it's best to follow the same
rules for cooking with both rice bran and
sesame oils, although sesame oil has a higher
antioxidant profile for added protection. I
always add a bit of a saturated fat to any
monounsaturated fat I use for cooking a
light stir-fry or low-simmer dish to protect
the polyunsaturated content that particular
fat may have. I also like to use sesame oil
mixed with coconut oil for oil pulling, an
effective and traditional oral health secret.
What disturbs me most is the
misinformation companies are printing on
their product labels about the health
benefits of their oil(s). One company in
particular states that their grape seed oil is
extracted using a heated expeller press
process. Remember, heat and
polyunsaturated fats don't mix! Exposing
the delicate fatty acids within a grape seed to
any degree of heat during the oil extraction
phase damages the polyunsaturated fat
molecules. Folks, this oil is now rancid due
to heat exposure and it hasn't even hit the
grocery store shelves! Hopefully these
manufacturers are not using solvents
(chemicals to aid in releasing the oil from
the seed or nut). These chemical additives
add insult to injury and are a threat to your
overall health.
Another producer of grape seed oil states,
"Our grape seed oil is refined at lower
temperatures for a longer period of time to
protect it from the effects of high heat
exposure." In other words, they expose this
low oil- producing grape seed to lower heat
2
temperatures for longer periods of time to
protect the oil? That doesn't make
sense! Grape seed oil should be cold pressed
only, never exposing it to any kind of heat.
Ironically, further down on the label they
recommend that their very own grape seed
oil be used for medium-high to high heat
and
... "Our grape seed oil
produces superior results in a wide range of
culinary applications, including sautéing,
medium/high heat frying, baking and/or oil
infusing." Their statements and claims
completely contradict each other.
Additionally, accessory oils such as cod liver,
fish liver, borage, black currant oil, and
evening primrose should
be used for
cooking. These therapeutic fatty acids are
mostly found in nutritional supplements,
but there are some free-flowing versions now
available. If you plan on using a free-flowing
version, keep it cold at all times, stored in an
opaque bottle, and take it as a supplement right off the spoon - as directed by your
health care practitioner.
I also receive questions about avocado and
macadamia nut oils. Let's take a look at
their typical fatty acid profiles to determine
whether or not they are safer for light, low
heat cooking as compared to olive oil...
Continued on page... 10
Avocado
Macadamia
Olive
10% poly
10% poly
12% poly
70% mono
78% mono
75% mono
Cottonseed oil, canola oil, and any
hydrogenated oils should always be avoided.
20% saturated 12% saturated 13% saturated
As you can clearly see, avocado and
macadamia nut oils have very similar
profiles, with a substantial monounsaturated
content and a fairly low polyunsaturated
content (especially macadamia oil), along
with a fair amount of saturated fatty acid
content to help protect the more delicate
polyunsaturated and mono fats when
exposed to heat. Olive oil has the highest
polyunsaturated content of this group, so it
is wise to store it in the refrigerator then
allow it to melt at room temperature for
pouring over foods after cooking, or to use
with a very low heat setting for a short
period of time. Peanut oil is another type of
monounsaturated dominant oil, but it also
has 34% polyunsaturated fats in its profile,
so very limited use, especially where heat
exposure is involved, is advised.
Corn, safflower, sunflower, flax (linseed),
walnut, hazelnut, hemp, pine nut, pumpkin,
and wheat germ oils should only be used raw
and in small amounts. Never cook with
these nut and seed oils as they are mostly
polyunsaturated. They are delicate and easily
damaged by heat, light, oxygen, and
moisture, so refrigeration in a tightly sealed,
opaque bottle is a must. Look for coldpressed, unrefined versions only.
Marcie Larsen, BA, NTP
Program Administrator
The Nutritional Therapist is mailed
quarterly to all current members of the
Nutritional Therapy Association, Inc.
PO Box 354
Olympia, WA 98507
Phone: 800-918-9798
Fax: 360-528-2564
Email: nta@nutritionaltherapy.com
Website: www.nutritionaltherapy.com
Disclaimer
Statements made in this newsletter have
not been evaluated by the Food and
Drug Administration. These products
or protocols are not intended to
diagnose, treat, cure or prevent any
disease or be used as a substitute for
appropriate care of a qualified
healthcare professional.
The ideas and opinions of contributing
authors do not necessarily reflect those
of the Nutritional Therapy Association,
Inc.
3
The Herbalist
Part 14
Hibisucs Hibiscus Rosa-Sinensis
By Tracy Bosnian, CH, NTP
Hooray! I think summer may finally be here
in Oregon. It has been a longer, wetter
spring than most years here, which is hard
for this girl from Hawai’i. So, when my
sister called to tell me that friends from the
Hawaiian band Hapa, were going to be
coming to her house for a visit, it was the
perfect excuse to hop on a plane and head
for the sun. If you have ever been to
Scottsdale, Arizona you will know just how
hot it can get. And, if you know me you will
know that when the weather gets hot I like
nothing better than a tall glass of iced tea. It
was pretty easy to decided which kind to
make, Hawai’i + yummy iced tea = Hibiscus.
Not only is the Hibiscus flower beautiful
and the official flower of the Hawaiian
Islands, but also it is a great medicinal plant.
For hot weather you can’t ask for a better
herb for tea. It is not only refreshing, it is
loaded with electrolytes. So in these
wonderful days of summer ahead, instead of
reaching for a regular glass of iced tea, reach
into your herb cabinet and make up a
pitcher of beautiful red Hibiscus tea.
Botanical Name: Hibiscus Rosa-Sinensis
Family: Malvaceae
Common Name: Hibiscus, Koki’o ‘ula,
Jamaican Sorrel, Red Texas Star, Rose
Mallow, Jamaica, Malva.
Harvest/Part used: The fresh and dried
flower.
Toxicity: None known
Herb/Drug Interactions: Because of its
effects in lowering blood pressure and
cholesterol, care should be used if you are
on medication for either of the above.
Constituents: Citric-acid, malic-acid,
ascorbic-acid, mucilage, pectin,
anthocyanins, calcium, chromium,
flavonoids, polyphenols.
4
Actions and Therapeutic uses: Hibiscus is
a plant rich with medicinal uses. One of its
biggest uses currently is in helping to lower
blood pressure and cholesterol. Researchers
believe that the antibacterial property of
hibiscus may be essential in combating
various illnesses like fever, cystitis and
venereal disease. It is also effective in
soothing respiratory tract infections and
relieves whooping coughs and other
respiratory ailments. Hibiscus tea is
pleasantly tasty and is known to be a good
relief for stomach pains and improper food
digestion. Another use is for weight loss.
Hibiscus tea contains an enzyme inhibitor,
which blocks the production of amylase.
Amylase is an enzyme that breaks down
complex sugars and starches. Drinking a
cup of hibiscus tea after meals will reduce
the absorption of dietary carbohydrates,
assisting in weight loss. Hibiscus has
traditionally been used to treat loss of
appetite, congestion of the respiratory tract,
and the common cold. The mucilage aids
the body as a mild laxative. Hibiscus has a
relaxing effect on the smooth muscle fibers,
therefore making it useful for menstrual
cramps. Hibiscus is a natural emollient,
used for softening or healing the skin. The
leaves and flowers of the roselle are used all
around the world for their emollient
qualities. Externally Hibiscus tea has been
used to help with sunburn (now that we
actually have sun!). You can also make a
wonderful hair wash with the tea. It will
help to restore the hair's natural barrier,
rehydrate the keratin fibers and regenerate
its structure. The active ingredients, Ihydroxy-acids, mucilages and
anthocyanocides assist in this action.
Hibiscus is rich in vitamins and minerals,
calcium, phosphorus, iron, thiamine,
riboflavin, niacin and vitamin C. Because
Hibiscus contains citric acid, it is used as a
cooling herb, providing relief during hot
weather by increasing the flow of blood to
the skin's surface and dilating the pores to
cool the skin.
Recipes: Hibiscus tea is one of my personal
favorites. I have been drinking this tea since
I was a little girl. I like to make a whole
gallon of it at a time. Please be aware that
this is not a substitute for drinking water, as
it is a diuretic. Even though it is packed with
good electrolytes, as NTP’s we know that we
must drink our water, and even more so
when drinking diuretic beverages. I like to
make my tea as a sun tea, but the recipe
below can be made in a sauce pan as well.
The recipe is for 1 gallon of tea.
Hibiscus Sun Tea:
1-gallon water
1 cup dried hibiscus blossoms
2 tablespoons dried rose hips
2 tablespoons dried ginger
Place all ingredients into a large glass pitcher.
Cover the pitcher; if you do not have a cover
for your pitcher, a piece of cheesecloth can
be used. I just place the cheesecloth over the
opening of the pitcher or jar and secure it
with a rubber band. It helps to keep the
bugs out. Set you tea in a sunny spot until it
reaches a beautiful ruby red color. This will
depend on how much sun and how warm a
day it is. I most often make this tea the day
before I want to drink it. When the tea is
ready strain off the herb, and put back into
your pitcher. I love to add fresh slices of
lime to this. It is also fun to mix it with
some fizzy water. It makes the perfect
summer drink!
Hibiscus Vinaigrette:
2 tablespoons red wine vinegar
2 tablespoons fresh lime juice
1 garlic clove
2 teaspoons sugar, or to taste
1 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper,
or to taste
1/2 cup vegetable oil
1/2 cup olive oil
3/4 cup dried hibiscus flowers
1. Two days before serving, prepare
vinaigrette. In a blender, combine vinegar,
lime, juice, garlic, sugar, salt and pepper.
Process until smooth. With motor at lowest
possible speed, add vegetable oil and olive
oil in a thin stream until emulsified, about
10 seconds.
2. Add hibiscus flowers and allow to soften
in liquid for a couple of minutes, then
process until roughly chopped. Pour into a
container, cover, and refrigerate for 2 days
to 1 week.
Tracy graduated as a Nutritional Therapy
Practitioner in 2005.
She is co-owner of Hula Kitchen selling
Coco Yo coconut yogurt and other
specialty food and herbal products. Go to
www.HulaKitchen.com or email
Tracy@HulaKitchen.com for a complete
list of products.
To make an appointment for nutritional
therapy, go to
www.mynutritionaltherapist.com or call
503-236-2220.
5
Book Review:
Finding the Will to Change a Lifestyle
There are many skills required to practice as
an NTP. We draw on our book learning, our
knowledge of anatomy and physiology, of
the digestive process, of the body’s many
systems. We gather clues given by our client
consultation, our observations, the NAQ,
Functional Evaluations and Lingual Neural
Testing as we seek to determine what is the
most compelling issue and what we can
offer that will be most helpful our clients.
With all this in mind, we could so easily
forget to attend to one significantly
challenging and critical task: helping our
clients find within themselves the
motivation to make significant changes in
their lifestyles. A book that I find to be a
particularly guiding light in my practice as
an NTP is Motivational Interviewing for
Healthcare Practitioners. This book was
required reading for this year’s NTA classes,
but was only recommended for previous
years. Perhaps some of you reading this
newsletter may have missed it. It is a gem
worth reviewing.
While some clients that we work with can
take on the challenge of a dramatic dietary
change with impressive ease, for others the
simplest changes seem daunting. This book
helps with those clients who find it
challenging to change. The authors, William
R. Miller, PhD and Stephen Rollnick, PhD,
have observed that a receptiveness to change
is strongly influenced by the interaction in
the interview process with the healthcare
practitioner. Their approach was developed
as the authors worked with problem
drinkers in the 1980s. Fostering a spirit of
collaboration and creating a joint decision
making process are key. They describe the
feeling of Motivational Interviewing as: easy,
less confrontational, more like dancing than
wrestling.
Motivational Interviewing seeks, with
effective listening and skillful reflecting of
what they have said, to elicit from clients
their own reasons for wanting to change.
The authors quote the French philosopher
Pascal: “People are generally better
persuaded by the reasons that they
themselves discovered than by those that
have come into the minds of others.”
6
Motivational Interviewing in Health Care
By Stephen Rollnick, PhD.
William Miller, PhD & Christopher Bultler, MD
Reviewed by Judith Ames, NTP
They describe a process of listening and
reflecting back what the client has said that
helps draw from their own mouths the
reasons that they might want to make
changes in their lifestyles. The book offers
useful acronyms which help one remember
the concepts they are teaching. The first one
is: RULE.
Ability: I could, I can, I might…
Reason: I would probably feel better if I...
Need: I ought to, I have to, I really should...
Resist the righting instinct. We tend to
believe what we hear ourselves say. If we
state the reasons for a change, our client
may voice the reasons not to change. The
trick is to set up the conversation so it is the
client who expresses the reasons and the
intent to change.
There are a number of other suggestions
that sound useful. Seek to find a rhythm of
asking, informing, asking, informing in your
interview process. Another suggestion is to,
before giving advice, ask for permission. For
example: “Would you like to hear some
thing that has been helpful to other
clients?”... or “There are several things that
you could do to stabilize your blood sugar,
would you like to hear them or do you have
other questions?” This simple act allows
them to indicate if they are ready and gives
them a sense of participation.
Understand and draw out the client’s
motivation, values and concerns.
Listen. The answers lie within the client,
and finding them requires good listening.
Empower. It is useful to honor that the
client is, in fact, the expert on their own
lives. They know better than we how they
might be able to implement a change. We
can also empower them by helping them
understand that they have the power to
make a difference to their health.
Clients are often aware of the two sides to
an argument for change. It is the
practitioner’s job to help the client explore
this ambivalence. The authors suggest that
the practitioner state the reason for NOT
changing: “It would be difficult for you to
give up sugars. It would mean eating
differently from your family”. If you state the
reason for not changing, they, being aware
of the pros and cons, are apt to counter by
stating the reason for changing.
One of the practitioner’s goals is to elicit
what the authors call Change Talk. They
give another acronym to help us recognize
the different kinds of change talk: DARN.
Change talk includes statements that
indicate:
Desire: I want to, I wish I, I like the idea
of…
Our job is to reflect these statements and
try, with a process of skillful listening and
reflecting, to turn them into a commitment
statement: “I will…”, “I plan to…”.
That the authors clearly enjoy the process is
expressed by this quote: “Few people are so
privileged to share the intimate world of so
many fellow human beings. One such
experience can lift up a day of otherwise
routine practice. Good listening, you see,
enriches not only the one to whom it is
given, as a gift, but the listener as well.” I
like the image of a dance-like experience
both improving our effectiveness and adding
enrichment to our appointments. Keeping
these principles in mind has certainly helped
my interviewing skills.
Judith Ames is an NTP in Seattle and would love
to form an MI study group in the Seattle area if
any other NTPs are interested. She hopes to be
offering a class at the Gem Clinic in Olympia
Washington on Motivational Interviewing some
time this winter, offering a video with examples of
skilled practitioners using these skills and a
chance to role play the techniques.
1.
of the informative
,
containing accurate information on nutrition, food preparation, natural healing,
and environmental issues.
, recipes, and book reviews,
2.
available to PPNF MEMBERS ONLY.
3.
on PPNF lectures and events.
4.
on research services for PPNF Library and Archives.
5.
6.
7.
on our website for Professional Members.
upon request.
on designated items in our bookstore.
go to www.ppnf.org
or call toll free 1-800-366-3748 (if in the U.S.) or (619) 462-7600.
7
Book Review:
P.A.C.E. The 12-Minute Fitness Revolution
By Al Sears, MD
Reviewed by Yaakov Levine, NTP
As Nutritional Therapists we promote
dietary principles, some of which date back
to our Paleolithic roots. We share with our
client’s research that supports eating foods
made from scratch, which is less processed.
We explain reasons for changes in the way
we now view grains and the sweeter fruits
that make up our standard modern diet.
According to the research, we have not
changed genetically from the Paleolithic
days, and cannot thrive on our modern diet.
In his book P.A.C.E. The 12-Minute Fitness
Revolution, Al Sears, MD, describes how
modern exercise has failed us, just as our
food has.
Dr. Al Sears MD is a board-certified medical
doctor specializing in alternative and
preventative medicine, and anti-aging. He is
a graduate of the University of South
Florida’s College of Medicine, graduating
with honors in Internal Medicine,
Neurology, Psychiatry and Physical
Medicine. He has written seven books,
including The Doctor’s Heart Cure, High Speed
Fat Loss in 7 Easy Steps, and has a successful
private medical practice in southeastern
Florida. According to David Brownstein,
MD, “PACE The 12- Minute Fitness Revolution
is a much needed book. Dr. Sears presents
compelling evidence that cardio and aerobic
exercising are counterproductive to the
body”. Dr. Sears is the founder and director
of the Wellness Research Foundation, a
non-profit that sends him to research the
latest breakthroughs in natural therapies
around the world.
In his forward, noted physician, Dr.
Jonathan Wright, MD cites that studies back
up the Sears’ premise that “running a
marathon creates an inflammatory storm
indistinguishable from the early signs of
heart disease”. Dr Wright sums up in his
foreword message his support for Dr. Sears’
program by stating that, “For me it’s a nobrainier. Significantly more muscle,
8
significantly less body fat…not to mention
lower cardiovascular risk, increased lung
capacity…and in a fraction of the time. I
know which one I’ll choose. I’ll copy Nature!
What about you?”
In the introduction Dr. Sears reminds us
that two out of three Americans are
overweight, People are nine times more
likely to become diabetic than 30 years ago,
and that heart disease kills over a million
people a year in the U.S. alone. The World
Health Organization has recently
announced that for the first time in history
modern chronic diseases have surpassed
other causes of death worldwide.
I write often about the connection between
the Standard American Diet (SAD) and
illness, and in this book, Sears finds a
correlating connection with modern exercise
and our prevalent chronic diseases. The
author describes the natural health we
experienced before our modern diet as native
fitness. We used our muscles to work instead
of weight lifting at a gym. We sprinted to
catch our food, and to avoid being another
animal’s dinner.
Dr. Sears reports that in the Harvard Health
Professionals Study the researchers found
that the key to exercise is not the length or
endurance, but the intensity of the exertion.
They found the more intense the exertion,
the lower the risk of heart disease. They
studied the survival mode we enter with
long-duration exercise and the increased risk
of heart disease resulting from aerobic
exercise, jogging, and marathon running.
Sears describes how as we exercise for long
periods of time at a low intensity we train
our heart and lungs to shrink in order to
conserve energy and increase efficiency.
When he provided emergency care at
marathon races years ago he saw the negative
effects of the long duration low intensity
exercise as racers collapsed and experienced
lack of oxygen and irregular heartbeats.
In his research Dr. Sears found that when
we follow the Paleolithic or native fitness
model, from pre-agricultural times, with
short bursts of exertion alternately followed
by rest and recovery we achieve:
ð Expanded lung volume
ð High-speed fat loss
ð Reserve capacity in our hearts
ð A higher metabolic rate with increased
insulin sensitivity
ð New muscle growth and stronger bones
ð Better sexual performance
In his book he describes in detail the
benefits of short-term high intensity exercise
citing studies and results he has seen during
his many years teaching these methods.
PACE stands for: Progressively Accelerating
Cardiopulmonary Exertion. The progressive
component is the effectiveness of increasing
the intensity of the exercise not the
duration. The acceleration component
describes the body’s ability to respond
faster and recover faster with the increased
intensity of the exercise. We can all benefit
from this exercise model, whether we run,
bicycle, use an elliptical machine or if we
can only walk. This exercise modality is
adaptable to any individual’s ability.
PACE differs from interval training. In
interval training we follow an intense period
of exercise with a less intense interval. As
Sears describes the downside of interval
training: you have to be in great shape to
accomplish it. A famous elite athlete who
used interval training was Roger Bannister,
who in 1954 became the first man in history
to run a mile in less than four minutes. Not
everyone can sprint 100 yards for six sets, he
suggests, and notes that many of his patients
can hardly walk. He also notes that while
interval training is a great form of exercise
used by famous athletes such as Olympic
medal winner Carl Lewis, the repetitive
nature of this training is a negative. With
PACE the interval time and intensity is
varied, and you can run, bicycle or use
exercise machinery. In the book Sears tells
the story of one of his patients, Terri, who
started the program only able to walk for 45
seconds. After only a few months she can
run the 25 stairs to her office instead of
using the elevator and has lost 66 pounds of
fat. She describes this way of exercising “just
doable”.
With this model we monitor the heart rate
and follow an intense exercise, where the
heart rate may reach around 150 beats per
minute, with a slower exercise that results in
the heart rate returning to around 60-100
beats per minute. This differs for each of us.
Only push yourself according to your level of
conditioning. During the second week you
will do intervals of exertion and recovery
totaling 20 minutes. When your first 8
minutes of exertion is done rest for 2
minutes, but don’t stop moving. Adjust
your pace to an easy one which will let your
heart rate recover. Then do another 8
minutes, but at a higher intensity, followed
by a two-minute rest period. During your
third week do three intense periods of
exercise, getting progressively more intense,
divided by two minutes of lower intensity
rest periods.
avoid plateaus that result in slower progress
towards their fitness goals.
I am excited to find an exercise program
that will help my heart, lung, and muscles
grow stronger, and an exercise model all of
my clients can employ with success. Dr.
Sears’ book is available on
www.amazon.com. For additional
information about PACE, contact me at
(541) 895-2427 or
nutritionallyspeaking@gmail.com .
The progressive component that sets PACE
apart from interval training helps exercisers
There is Power for Change in
Growing Our Numbers
A sample PACE program would look like
this:
As Nutritional Therapy Practitioners, we are changing the
way people think about food and wellness one person at a
time. Together we are a force for change!
For the first week you exercise at a low
intensity for 20 minutes on alternate days.
Increase the intensity slightly each session.
Now you can help grow our numbers while making some
extra money at the same time! NTA is pleased to
announce a Referral Reward Program exclusively for NTPs
with current NTA membership status.
We at NTA would like to thank all
of our contributing authors and
advertisers. Thank you for taking
the time and effort to help inform,
educate, inspire and delight all of us
in the NTA community.
If you would like to submit a Book
Review, Article or Favorite Recipe,
please contact the NTA office at
(800) 918-9798. Ad space is also
available, please call for rates.
NTPs who refer new students to the Nutritional Therapist
Training Program will receive a $100 cash award for each
student who enrolls based on their referral. NTA students
may also participate in the Referral Program and receive
their cash award for referring another student once they
have earned their NTP certification.
Nutritional Therapy Association, Inc.
800.918.9798 • nta@nutritionaltherapy.com
9
Continued from page... 2
These fats are anti-nutritive, denatured,
highly processed, pesticide- and solventladen, rancid, and refined. Of course, we all
now know about the dangers of trans fats, so
avoid all fats that have hydrogenation listed
on the label. No amount of trans fat, whether
listed as hydrogenated or partially
hydrogenated, is safe to consume.
In summary, the smoke point of an oil or fat
has nothing to do with its safety when used
for cooking. Mary Enig and Sally FallonMorell, both experts on fats, agree that
cooking with polyunsaturates (whether low
in gums and other impurities) is not safe.
Consuming about a teaspoon maximum per
day of raw, organic, unrefined omega 6 fatty
acids, along with a teaspoon of raw, organic
flax oil (or other omega 3 fatty acids oil) is
all you need of these essential fats to feed
About the author
currently the host of her own internet
television show, iCaroline TV, to be
launched in the winter of 2011. Caroline is
a Board Certified Nutritional Therapist
(NTP) specializing in Fertility Enhancement
at her clinic, Inner-Chi Wellness, located in
Long Island, NY and she is currently the east
coast lead Instructor, vice president, and
active board member for the Nutritional
Therapy Association, Inc. Caroline's mission
is to change the way the world eats through
nutrition education and publication,
empowering individuals to make responsible
and healthful food choices for restoring and
maintaining a higher quality of life.
Caroline Barringer has an extensive
nutrition background and is a sought-after
health lecturer, writer and researcher. Her
expertise in the field of nutrition, food
preparation, and health has fostered radio
and television interviews, and she is
Sources:
Fats that Heal, Fats that Kill - Udo Erasmus
The Skinny on Fats - Dr. Mary Enig and Sally
Fallon - Morell
Know Your Fats - Dr. Mary Enig
your pro-inflammatory, prostaglandin
forming pathways. A little goes a long way
and packs a powerful punch if you are
digesting your fats properly. Read those oil
labels, folks! As a health rule, if you see that
the predominant fatty acid is a
polyunsaturate, do not cook with
it. Another important thing to remember:
any label stating that an oil or fat is refined
should never be consumed. We do not want
to eat refined oils of any kind, whether they
are mono, polyunsaturated, or saturated fats.
From the Kitchen of...
Lee Petrie, NTP
Summer is all about enjoying the abundance
of fresh produce available using easy
preparation. Here are two favorites of mine:
MORNING SMOOTHIE
½-1 serving of your favorite protein powder
Coordinated by: LeiLani Paki, NTP
2 tsp raw apple cider vinegar
3 Tbsp hemp seeds **
2 Tbsp extra virgin olive oil
1 cup cherry tomatoes, sliced in half
* Chiffonade is a technique in which herbs
or leafy green vegetables are cut into long,
thin strips. This is generally accomplished by
stacking leaves, rolling them tightly, then
cutting across the rolled leaves with a sharp
knife, producing fine ribbons.
½ cup fresh fruit
¼ cup frozen fruit
1 tsp Biotics Bio-Omega 3 Liquid
1 serving of your favorite antioxidant concentrate
1 Tbsp full fat plain yogurt or coconut crème
BLEND and enjoy!
RAW KALE SALAD [Adapted from
Gabriel Cousens]
1 bunch Dinosaur Kale, washed, thick part of
stem removed, and cut in chiffonade *
1 tsp unrefined salt
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Place fine ribbons of kale in bowl and add
salt. Using your hands, massage the salt into
the kale. Almost immediately, the kale
softens. Continue for 1-3 minutes. The
longer you massage, the softer the kale
becomes, acting as if it is cooked. As when
you cook greens, the volume reduces greatly.
You will create a deep green sauce as well
from the massaging technique.
Then add raw apple cider vinegar and toss.
Add hemp seeds and toss. Drizzle extra
virgin olive oil and add chopped tomatoes.
Toss once more and serve. This is great as
lunch or dinner side dish or with eggs and
avocado for breakfast.
**You can, of course, try other types of nuts
or seeds and oil. Pine nuts are a great
substitute, as is hemp seed or pumpkin seed
oil.
Lee is not only an NTP, she’s a personal
chef in Portland OR. To learn more about
Lee and her services, please check out her
website at: www.lifethymehealth.com.
Remember: If you’re interested in
submitting your recipe please email
l.paki@comcast.net.
Presented by: Dawn Hamilton, BS, NTP
Jolene Holmes (Olympia, 2009) has
always had a keen interest in food. When
she was just 8 years old her father took her
on a ferry ride to Vashon Island, giving her
$5 to spend on snacks during the ride.
Jolene remembers saving her money so she
could buy some fresh cherries when they
docked. She always seemed to have an
innate sense of what her body wanted,
gravitating to fresh fruits and vegetables
rather than sugary treats.
Jolene comes from a design background,
having created bridal dresses and studied
interior design. However, when her
daughter brought home a bar of handmade
soap one Mothers’ Day, things clicked. She
researched soap making and started a
business making quality soaps, eventually
adding a variety of other bath and body care
products. She markets products in her
store, Jolene Marie’s Bath and Body Shop,
located in Puyallup, Washington and is
updating her website,
www.jolenemaries.com. Learning more
about nutrition was a natural next step. She
heard about the NTT Training through the
South Puget Sound Community College
course catalogue and pursued her
certification as a Nutritional Therapy
Practitioner.
Jolene’s husband had grown up eating the
Standard American Diet, so Jolene
accommodated to his tastes but cooked
differently for herself. As their family grew,
the children followed their dad’s example
until, one year while on vacation her
daughter had an experience that made it
plain that her food choices where having a
negative effect on her health and behavior.
As Jolene learned more through the
Nutritional Therapy Training she was able
to share with her children and husband,
getting them on-board with healthier eating
habits. Jolene feels that the NTT training
has really helped save her family, as they
began implementing the information about
food and food preparation she was learning.
Since graduating she has continued her
business and further improved her bath and
body care line using information from the
training to enhance the beneficial
ingredients in her products. Her interest in
health has extended to physical training,
allowing her to finish her first triathlon this
past month. Jolene shares what she has
learned through teaching classes and
maintaining a blog which can be accessed at
www.HolmesNutritionalHealth.com. She
also makes time to consult with individual
clients. Currently she is pursuing a nutrition
degree at Clayton College. Jolene gets
satisfaction from teaching and consulting,
but the changes in her children’s attitudes
toward food have been one of her greatest
rewards.
Jolene can be contacted at (253) 224-2501 or
www.jholmesdesigns@msn.com
Debbie Santa Barbara (Austin,
2008) has worked for over 22 years as a
massage therapist. She also holds an A.A.S.
in Industrial Engineering and a B.S. in
Business Administration/Marketing. Her
therapeutic massages included nutritional
information, and since earning her
certification she has been able to
incorporate the structure of the NTT
Program into her practice. Ground work for
her clients includes an online assessment, a
booklet which includes teaching materials,
information on symptoms and where they
originate, a journal, a description of
Nutritional Therapy, a description of
digestive dysfunction, a recipe manual and
more. As clients educate themselves with
these resources they are able maintain a
higher degree of long term health.
Debbie has always been a healthy eater and
has remained strong through exercise and
work. When, for a time, some personal and
family challenges consumed her focus she
became hooked on starchy carbohydrate
comfort foods and coffee, which created
some digestive issues. She put on weight in
spite of her activity level. The NTT Training
was an eye-opener to the consequences of
adrenal fatigue and sensitivity to sugar,
gluten and caffeine. She is now 35 pounds
lighter and knows her body better than ever
before.
and those wanting a healthy weight loss
program. The NTT Program has opened
the door for her to work with referring
physicians, including a plastic surgeon who
sends his post-operative liposuction clients
for massage and nutrition, and other doctors
who specialize in bio-identical hormone
therapy. Debbie tries to go the extra mile in
teaching her clients. Part of her reward is the
satisfaction she feels when they come back
six months later still feeling great, still
relieved of their digestive issues and having
maintained the weight loss they achieved, as
well as having changed the way their family
kitchen is run.
Last year Debbie was invited to attend Dr.
Brownstein’s seminar, “Drugs That Don’t
Work and Nutritional Therapies That Do.”
Going in she felt intimidated as the only
non-physician present, but after Dr.
Brownstein began to teach and the group
began to ask questions, she realized she had
a significantly strong knowledge that made
her sit taller and appreciate the training she
had received. She appreciates the teaching,
knowledge, passion, inspiration and
encouragement her instructor, Cathy Eason,
gave and the incredible support she has
received from Biotics’ Dr. Olivia and Dr.
Jorgenson in working with some of her most
challenging clients.
Nutritional knowledge and the ability to
connect symptoms to a deficiency have been
empowering for Debbie. Her clients’
successes have given them renewed hope.
Teaching and sharing is satisfying and seeing
people become responsible for the state of
their own health is rewarding.
Debbie can be contacted at (214) 695-1552
or debflotex@sbcglobal.net
How are you using your NTP Training? The
NTA would like to hear from you. Please
email jdawnhamilton@yahoo.com.
Debbie has a varied clientele, including
children, diabetics, gluten intolerant people
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Conference Announcements
2010 NTP Conference DVDs Available
DVDs from our recent conference Restoring Balance: Nutrition, Hormones, Fertility and Your
Health in Vancouver, Washington are now avaliable.
The conference DVD set contains 16 hours of presentations by:
· David Getoff, CCN, CTN, FAAIM
• Kenneth Welker, MD
· Jeffrey Smith
• Carrie Jones, ND
· Annette Schippel, DC
• Rachel Olivas, NTP
Own the whole set for only $110.00 (with member discount $99.00) or purchase individual
presentation DVDs for only $12.50 each.
Call 800-918-9798 to place an order.
DVDs are available for NTPs, NT Student and conference attendees only. For those NTPs who could not
attend the conference NTA will grant CEUs for reviewing the DVDs. Please submit a 500 word summary for
each presentation to NTA to obtain your CEUs.
PO Box 354
Olympia, WA 98507
(800) 918-9798
www.nutritionaltherapy.com
NTA
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