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Nutritional Therapy vs Health Coaching: Where to Start, What to Look For, and How to Practice

Nutritional Therapy vs Health Coaching: Where to Start, What to Look For, and How to Practice

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Nutritional Therapy vs Health Coaching: Where to Start, What to Look For, and How to Practice

Nutritional Therapy vs. Health Coaching: Where to start, what to look for, and how to practice

Healthcare costs are continually on the rise. Chronic disease has reached epidemic proportions; it’s currently the leading cause of death and disability in the United States. Six out of ten adults have at least one chronic disease, many of which have contributing lifestyle and nutrition risk factors. Education about holistic nutrition and lifestyle factors is key to improving health and reversing the cycle of chronic disease. It’s clear there’s a need for health educators in our current healthcare climate, and with a projected employment growth of 8% through 2029 — much faster than average — the job outlook for health educators is positive. With this clear and growing need for educators to help influence and improve the health of humanity, there has never been a better time to become a Nutritional Therapy Practitioner.

Many educational institutions tout their health coaching certificate and nutrition training programs. With an overabundance of options, it leaves one wondering: What is the difference between nutritional therapy and health coaching? Which program is best? What does the certificate entail? Are there requirements to obtain a certificate? And what sort of health and wellness jobs are available? 

There are many routes one can take to become a health coach or nutrition coach. In this post, we will break down the complexities so that you can:

  • + Understand the important role of nutritional therapy and health coaches in today’s health environment
  • + Take a critical look at the validity of each certifying body
  • Observe the career opportunities of a Nutritional Therapy Practitioner
  • + Determine if a career in nutritional therapy is right for you

 

What Is a Health Coach?

A Health Coach or Nutrition Coach is a professional who focuses on whole-body systems as individual factors that affect overall health. This includes, but is not limited to mind, body, and emotional factors. These are broad titles and can vary depending on certificate. Some examples are:

Nutrition and health coach certificate programs:

  • Institute of Integrative Nutrition Health Coach
  • National Society of Health Coaches
  • + ADAPT Health Coach Program
  • Primal Health Coach
  • Functional Diagnostic Nutrition
  • Kresser Institute
  • Nutrition Therapy Institute
  • Bauman College
  • Functional Nutrition Lab

Non-certified programs:

  • + Beachbody Health Coach
  • Arbonne Health Coach
  • Self-proclaimed Health Coach

 

What Is a Nutritional Therapy Practitioner?

Nutritional Therapy Practitioner (NTP) or Functional Nutritional Therapy Practitioner (FNTP) is a holistic nutrition professional trained and recognized by the Nutritional Therapy Association. The focus of an (F)NTP is to help support individuals’ health and vitality through individualized holistic nutrition and lifestyle factors, as well as supporting nutritional and physiological deficiencies through the NTA’s Foundations. (F)NTPs are trained to support optimal function of the body by assessing and addressing the health of the diet, digestive system, blood sugar regulation system, fatty acid status, mineral balance, and hydration levels. (F)NTPs also incorporate analysis of lifestyle habits including sleep, stress, movement, and environmental considerations to provide holistic recommendations that drive client success.  

With this framework and focus, an (F)NTP can support their client in achieving their health goals so they can live life to the fullest. Even the most complex systems and processes of the body are heavily influenced by the Foundations an (F)NTP is trained to support. Instead of chasing symptoms and trying the next trend, working with an (F)NTP can help determine what your unique body needs to thrive and cut through the noise of health claims in the industry.  

 

What makes the NTA Program Different?

NTPs use a foundational and bio-individual approach to functional, holistic nutrition to balance body chemistry and achieve optimal wellness. NTPs are equipped to support the body’s innate ability to heal by addressing the importance of nutrient-dense food, anatomy and physiology, lifestyle choices, culinary wellness, client coaching, and how social and personal components influence health.   

Upon graduation, an NTP has received a minimum of 325 curricular hours across topics such as digestion, blood sugar regulation, anatomy and physiology, hydration, mineral balancing, and more. Here are just a few things that make the NTA unique and create a life-changing experience for students:

 

Instructor-led curriculum on a user-friendly, online learning platform

 

Unlike other schools, you’ll be taught by REAL people. Our instructors are holistic nutrition experts who are leading the charge in shifting the paradigm of health. They bring real-life examples of client cases, modern research, authoring books, and so much more directly to you in the classroom. As a student, you’ll have access to our online learning platform that will keep you and your studies organized. You’ll have support you need to learn, be successful, and connect right at your fingertips.

 

Bio-individual perspective

We firmly believe there is no one-size-fits-all approach to nutrition, meaning, we believe we are unique individuals who have unique nutritional needs. You won’t find single diet philosophies or diet trends within this curriculum. During the program, you’ll learn how to honor each individual’s unique needs as you work to help clients support their bodies, find balance, and restore function with nutritional therapy.

 

Curriculum rooted in science and history

When choosing a program, you should inspect the curriculum for proper sourcing and science-based information. For example, our academic and curriculum team incorporates three main principles into the Nutritional Therapy Practitioner Online program curriculum: evidence-based research, generational wisdom, and proven results in clinical practice. The foundations of our curriculum comes from a combination of the work of nutrition pioneers (like Weston A. Price and Dr. Francis M. Pottenger), medical research and articles, as well as the foundational, scientific principles of anatomy and physiology. You’ll be taught by experts in the field who have vast experience and education in holistic nutrition, and you’ll find credible citations throughout the entire program.

 

Mission Driven Community

We empower a passionate community of life-changing nutrition professionals to create a ripple effect that transforms lives and shifts the outlook of health to one of hope, today and for generations to come. The NTA community is dedicated, passionate, and knowledgeable. Our instructors, staff, students, and graduates all share a common purpose and desire to help others. Just take a look at our Instagram feed: there are so many graduates out there making a difference, helping other feel their best, and making their own unique impact on the world of holistic nutrition.

 

What Can I Do as a Nutritional Therapy Practitioner?

The focus of NTPs is to support an individual’s health and wellness with a nutrient-dense, whole-food nutrition approach as well as lifestyle support while supporting nutritional and physiological deficiencies through the NTA’s Foundations. NTPs are trained to help you find lasting health and wellness. NTPs are skilled and ready to begin practicing right away upon graduation. The wisdom you’ll gain from our program, paired with the excitement and drive that result, will provide you the opportunity to shape your career the way that YOU want.

Here are a few ideas of what you can do as a graduate of the NTA:

  • + Consult privately with clients
  • + Join a wellness center and work on a team of health care professionals
  • + Become a corporate wellness coach
  • + Nutrition and Health Blogger or Columnist
  • + Host of a wellness podcast
  • + Create wellness products/programs
  • + Develop a meal planning system for clients or organizations
  • + Lecture or speak at events and conferences
  • + Author books
  • + Improve their overall health, and the health of their families, friends, and communities
  • And so much more!

Our graduates are out there doing this important work. And you can join them! The world needs more Nutritional Therapy Practitioners. The career opportunities are endless, and there are so many people out there who need to hear from YOU.

 

 

 

Here’s why a few of our grads chose the NTP Program

 

 

Practicing as an NTP

The NTA is licensed as a private vocational school by the Washington State Workforce Board. We are also recognized by the National Association of Nutrition Professionals (NANP). Our graduates are qualified to sit for the board exam to be become Board Certified in Holistic Nutrition (R). The NANP ensures that the highest educational, professional and ethical standards are in place for those who belong to the association.

The state you live in will determine what you are able to call yourself and how you may practice. The Council of Holistic Health Educators is an advocacy organization that monitors nutrition laws in all 50 states and provides resources to support students of holistic nutrition schools and their professional members navigate the process of planning and setting up their business legally upon receiving their NTP certificate. Their legislative map links to each state’s law governing holistic nutrition practices, and the restrictions and/or exemptions to the law. If you have specific questions about your state law, you can reach COHHE staff at via the web at www.HolisticCouncil.org/contact or via email at contact@holisticcouncil.org.

You can also reach out to NTP graduates who are practicing in your state who are listed on our Provider Search. Many of our graduates are able to provide firsthand experience in navigating the intersection of the NTP Scope of Practice and the holistic nutrition laws in your state.

Our NTP Scope of Practice and Code of Ethics explains what NTPs are trained to do. In some states, many of our graduates work under the supervision of a licensed practitioner or can practice as nutrition educators. NTPs with advanced professional licenses such as RDs, NDs, DCs, RNs, and others may have additional opportunities to incorporate holistic nutrition care under these credentials as well.

 

Summary

Nutritional Therapy Practitioners and health coaches play a critical role in supporting health and wellness. It’s important to decide which characteristics you value most to determine which program is right for you and your career goals.

As an NTP student, you will be equipped to go out and make a serious impact. If you’d like to learn more and chat with our instructors and admissions team members, join us for our next webinar

 


 

Join us for a Live Webinar with one of our Instructors and Admissions Advisors!

During this call, you’ll explore and learn:

  • How to create a rewarding career in holistic nutrition that will give you the confidence and competence to replace your full-time income (whether you’re new to nutrition or or using it to enhance your current services)
  • How our unmatched education and instructor support sets our NTP program apart from other nutrition programs​​​​​​​
  • How graduates are successfully using their education and the many career opportunities available to you
  • If the NTP program is the right fit for you and how to move forward in financing your education

 

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What is the Healthiest Cooking Oil? A Comprehensive List of Safe and Unsafe Oils for Cooking

What is the Healthiest Cooking Oil? A Comprehensive List of Safe and Unsafe Oils for Cooking

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Home » Posts by Kelsey McReynolds

What is the Healthiest Cooking Oil? A Comprehensive List of Safe and Unsafe Oils for Cooking

So, which is the healthiest cooking oil or fat? Below is a guide to help you determine which fats and oils are safest to include in your favorite recipes and which are unsafe to consume at all. When choosing an oil or fat it is important to consider bio-individual needs, variety, and of course, consult your physician. Consuming an excess amount of any one fat can have negative effect on the body. Below, fats and oils are categorized by Safest, Safe, Unsafe for Cooking, and Unsafe for Consuming. Notice the commonality of all these fats – they all have high percentages of saturated fat, the highly stable fatty acid that allows the fat to remain stable when heated. 

 

 

Safest for Cooking

Great for frying, baking, broiling, grilling, and roasting

  • Coconut Oil (organic, virgin) – approximately 92% saturated, 6% monounsaturated, and 2% polyunsaturated
  • Lard – approximately 40% saturated, 48% monounsaturated, and 12% polyunsaturated
  • Ghee – approximately 65% saturated, 25% monounsaturated, and 5% polyunsaturated
  • Beef and Lamb Tallow – approximately 52% saturated, 44% unsaturated, and 3% polyunsaturated
  • Red Palm Oil, Palm kernel oil (organic, sustainably harvested virgin) – approximately 86% saturated, 12% monounsaturated, and 2% polyunsaturated

*Animal fats should ideally be sourced from organically raised, grass-fed pastured animals
*Tropical vegetable fats in this category should ideally be organic and unrefined in nature.

 

Coconut Oil

This healthful tropical oil is almost fully saturated (92%). It has powerful antimicrobial and anti-fungal properties and contains a medium-chain fatty acid called lauric acid, which, incidentally, is found in abundant quantities in breast milk (Peedikayil et al., 2016). Coconut oil can be combined with ghee or lard to hide the taste of coconut in recipes. Coconut oil is safe for cooking and frying at higher temperatures.

Learn more about saturated fats.

 

Lard

Lard is the fat from pigs (pork fat). It is safe for cooking and frying due to its nearly equal fatty acid profile of 40% saturated and 48% monounsaturated fats. Lard has approximately 12% PUFAs (poly-unsaturated fatty acids) but will vary depending on the animal’s diet. Lard is a healthful source of vitamin D if the pigs from which it is rendered have been allowed to live outside in the sun and pasture on grass (Larson-Meyer et al., 2017).

 

Ghee – Indian Clarified Butter

Ghee is a stable, saturated butterfat with the milk solids (casein proteins) removed. It is safe for cooking and light frying (Sharma, Zhang, and Dwivedi, 2010). If you are intolerant to butter, try ghee. Ghee is prepared by heating unsalted butter at a medium temperature until the water content of the butter has evaporated. This allows the casein to separate and sink away from the butterfat. Next, the butterfat is carefully removed, leaving the milk proteins behind. The butterfat is then allowed to cool and solidify to be packaged as ghee.

Be sure the ghee you purchase is made from organic, grass-fed butter. There are several brands of ghee available at health markets, but if you wish to prepare your own homemade ghee, watch this helpful instructional video.

 

Beef and Lamb Tallow 

Very safe for cooking and frying. Tallow fats are 50-55% saturated, 40% monounsaturated and only 3% or less polyunsaturated. Tallow may be purchased from US Wellness Meats. Interesting fact: McDonald’s used to fry their French fries in 93% beef tallow (along with 7% cottonseed oil) before changing over to vegetable oils with added chemical flavor enhancers in 1990 (Schlosser, 2001).

 

Chicken, Duck, and Goose Fat 

These poultry fats are quite stable. They are highly regarded as healthful fats in Europe and beyond. Duck and goose fats are somewhat superior to chicken fat due to their higher saturated fatty acid content and are thus safer for sautéing and frying at higher temperatures. Chicken fat has a higher MUFA (mono-unsaturated fatty acid) profile and a lower saturated fatty acid profile, so chicken fat is best used for low to medium heat cooking (quick stir-frying, light sautéing, and slow, low simmering).

 

Red Palm Oil 

This deep orange-red tropical oil has a pungent, paprika-like flavor that is best suited for roasting root vegetables, and is high in plant nutrients such as tocopherols, carotenoids, tocotrienols, and coenzyme Q10 (Loganathan, Subramaniam, Radhakrishnan, Choo, and Teng, 2017). Try roasting red and white potatoes, red, yellow, and orange bell peppers, fresh garlic and herbs in red palm oil. Butternut squash and parsnips are also delicious when roasted in red palm oil. It is a nice change from the usual oils used for cooking and brings color to your plate.

 

 

Safe for Cooking

Quick stir-frying, light sautéing, and slow/low simmering are appropriate forms of heat for these oils. Again, notice the commonality of these fats. All except sesame oil contain a majority of monounsaturated fatty acids.

  • Olive Oil (unfiltered, domestic) – approximately 14% saturated, 75% monounsaturated, and 9% polyunsaturated
  • Peanut Oil – approximately 18% saturated, 48% monounsaturated, and 34% polyunsaturated
  • Avocado Oil – approximately 12% saturated, 76% monounsaturated, and 12% polyunsaturated 
  • Macadamia Nut Oil – approximately 12% saturated, 79% monounsaturated, and 2% polyunsaturated
  • Sesame Oil – approximately 14% saturated, 40% monounsaturated, and 42% polyunsaturated 

These oils should ALWAYS be extracted via expeller-pressing! Read the label first!

 

Olive Oil – Oleic Acid

Olive oil contains 75% MUFAs. It is relatively stable for cooking. There has been a rumor moving its way through the holistic community for the past several years stating that trans fats are formed when olive oil is exposed to higher temperatures. Fat expert Mary Enig did a beautiful job of explaining that this rumor is not only untrue, but completely lacking in supportive scientific evidence. Lightly cooking with olive oil over a medium heat (less than 400 degrees) is considered safe.

Can olive oil and its MUFA molecules be damaged at high heats resulting in free radical production? Yes, but these unstable molecules are different from trans fats, so please do not confuse the two. Again, to form a true trans fat, the fat must be exposed to extreme pressure and temperatures, metal catalysts, chemical solvents, etc, in order to alter the chemical structure of a fatty acid molecule from its natural “cis” formation to a “trans” formation.

 

Peanut Oil

Peanut oil is relatively stable due to its MUFA content. Use it occasionally for a quick stir-fry, but the key word here is “occasionally”. Peanut oil also has a significant PUFA content, so limited use is recommended.

 

Avocado Oil

A relatively new edible oil to the market introduced in 1999, avocado oil has been previously used for many years as a moisturizing agent in cosmetic and hygiene products. Avocado oil is not extracted from the pit, rather, it is extracted from the fatty pulp, which is high in MUFA’s. It is similar to olive oil, so the same cooking rules apply.

 

Macadamia Nut Oil

Macadamia nut oil contains nearly 80% MUFA’s. It is very close to the fatty acid profile of olive oil, so the same cooking rules apply. Macadamia Nut oil has a distinctive, nutty flavor and is delicious in salad dressings. Look for expeller-pressed, organic, and unblended versions of this oil. It stores well in the refrigerator for up to one year.

 

Sesame Oil

Like peanut oil, sesame oil is relatively stable. Sesame oil falls right between a MUFA and a PUFA (approximately 42% MUFA, 43% PUFA), but it has high levels of antioxidants for protection against oxidation, so it may be used for low-heat stir-frying or a quick sauté. Combining sesame oil with olive oil and/or other stable saturated animal fats will help protect sesame oil when cooking.

 

 

Unsafe for any kind of Heat Exposure! DO NOT use for Cooking! 

  • Flax Oil – approximately 9% saturated, 18% monounsaturated, and 73% polyunsaturated
  • Hemp Oil – approximately 7% saturated, 11% monounsaturated, and 76% polyunsaturated
  • Pine Nut Oil – approximately 8% saturated and 89% polyunsaturated
  • Pumpkin Seed Oil – approximately 20% saturated, 24% monounsaturated, and 55% polyunsaturated
  • Safflower Oil – approximately 7% saturated, 75% monounsaturated, and 12% polyunsaturated
  • Sunflower Oil – approximately 7% saturated, 83% monounsaturated, and 4% polyunsaturated
  • Grapeseed Oil – approximately 9% saturated, 16% monounsaturated, and 69% polyunsaturated

*These oils are primarily composed of PUFAs, so should not be heated. If you do wish to consume these oils, do so in small doses. You can find these oils in dark, glass or thick plastic containers in a refrigerated section of most health food stores. PUFA dominant oils should never be refined or processed, and unfortunately, finding truly unprocessed versions of these oils can be a difficult task. Corn and soybean oils are best avoided due to their genetically modified status and heavy pesticide levels.

Use omega-3 rich oils like flax oil sparingly in homemade condiments such as salad dressings, mayonnaise, freshly prepared smoothies, or lightly drizzled over soups, dips, and hors d’oeuvres.

There are many conflicting opinions about the safety of cooking with grapeseed oil. Like sesame oil, it has a higher smoke point due to its antioxidant content. Regardless, grapeseed oil is very high in PUFA’s and should not be used for cooking.

 

Flax Oil

Use omega-3 rich oils like flax oil sparingly in salad dressings (add flax in small amounts to a base of olive oil), in small servings in a condiment such as homemade mayonnaise, stir them in small amounts into freshly prepared smoothies, lightly drizzle them over cold soups, dips, and hors d’oeuvres, or consume them right off the spoon in very limited quantities as a dietary supplement.

 

Grapeseed Oil

There are many conflicting opinions about the safety of cooking with grapeseed oil. Like sesame oil, it has a higher smoke point due to its antioxidant content. Regardless, grapeseed oil is very high in PUFA’s and should not be used for cooking.

 

A Note About Liquid Evening Primrose, Borage, and Black Currant Oils

These primarily omega-6 fatty acids, whether as a liquid or contained in a soft-gel supplement, are widely available in health markets. They are nutritionally supportive oils, but should not be used for cooking. They are highly reactive and should never be heated. If you do wish to supplement with these oils, consume them in very small amounts as you would any other omega-6-dominant PUFA.

 

Unsafe to Consume Under any Circumstances

  • Canola Oil/Rapeseed Oil – approximately 7% saturated, 63% monounsaturated, and 28% polyunsaturated
  • Corn Oil – approximately 12% saturated, 27% monounsaturated, and 54% polyunsaturated
  • Cottonseed Oil – approximately 25% saturated, 17% monounsaturated, and 51% polyunsaturated
  • Soybean/Vegetable Oil – approximately 7% saturated, 75% monounsaturated, and 12% polyunsaturated
  • Vegetable Shortening 
  • Partially Hydrogenated Fats/Oils (all) 

Canola Oil

Canola is the current oil of choice for prepared foods at most grocery stores across the country, including Whole Foods Markets. One of the most controversial oils in the nutrition world, canola oil is primarily a monounsaturated fat, but also contains about 30% polyunsaturated fatty acids. Extracted from the hybridized and commonly genetically modified rapeseed plant, canola is a highly processed oil. The delicate PUFAs in canola turn rancid quickly during processing. Given the fact that canola oil must move through damaging extraction processes to be harvested and deodorized, we believe that canola oil is unfit for consumption. It is an oil of industry and does not belong in the human digestive tract. Other experts, however, disagree, and canola oil is commonly claimed to be a ‘heart healthy’ fat safe for cooking. We urge you, the reader, to do your own research and come to a conclusion.

Articles we recommend are:
Canola Oil Fact Sheet
How Industrial Seed Oils Are Making Us Sick

 

Cottonseed Oil, Soybean Oil, Corn Oil

Cotton, along with soy and corn, is one of the most genetically modified, pesticide-laden crops in America. Besides the danger of ingesting these pesticides, when did cotton and its seed become food? The extraction and hydrogenation processes used to process these seed oils quarantine pesticides in the oil, and therefore the high pesticide levels found in cotton, soybean, and corn oils are reason enough to categorize them as inedible. Cottonseed oil is one of the main ingredients in Crisco shortening, along with hydrogenated soybean oil. 

 

 

Don’t Forget About Butter!

Finally, we want to reserve a special place for the queen of cooking fats, real butter.

Butter is re-gaining a positive place in nutrition lexicon, and our ancestors prized butter for its life-giving nutrients! Raw, unprocessed butterfat from grass-fed cows has a comprehensive fatty acid profile that protects its consumer from developing imbalances such as hardening of the arteries, calcification of organs, glands and joints (arthritis), and cataracts.

 

Quality raw butter contains: 

  • Omega-3 and Omega-6 fatty acids in small amounts in a healthful ratio
  • CLA (Conjugated Linoleic) fatty acids to support weight management, muscle growth, and may protect against cancer
  • Fat soluble vitamins A, D, E, and K to help us absorb and properly assimilate naturally occurring trace minerals also found in raw butter (zinc, selenium, iodine, chromium, manganese, etc,)
  • Butyric fatty acids that may help protect against fungal infections and tumor growth
  • Arachidonic fatty acids for proper inflammatory and anti-inflammatory responses to heal effectively

Also, butterfat enhances brain function and increases cell membrane integrity. With all these health benefits, raw organic butter can be a dietary fat consumed each and every day. 

 

 

Summary

Choose your fats wisely to ensure they have been minimally and safely processed, or better yet, not processed at all. Remember, healthy fats are an important macronutrient component of our diet!

Consume a wide variety of fats from whole oils to whole foods containing healthy fats and carefully monitor and limit your consumption of PUFAs. If you want to learn more about fats and the important role they play in balanced health, read these two eye-opening articles titled, The Skinny on Fat and The Oiling of America. These articles are a must-read for anyone wishing to regain their health and vitality. Much of the information stated in this article here is from the work of Dr. Mary Enig, PhD and Sally Fallon, coauthors of the aforementioned articles.

Healthy Fats Handout

This article was written and edited in collaboration by, Caroline Barringer, NTP, CHFS, BRP, CGP,  Victoria LaFont, BA, NTP, CGP, candidate for MS HNFM, and Kelsey McReynolds, NTP.

SOURCES:

  • Nourishing Traditionsby Sally Fallon
  • Know Your Fats, by Mary G. Enig, PhD
  • www.westonaprice.org– articles: ”The Skinny on Fat”, “Fats and Oils FAQ’s”, “The Great Con-ola”, by Mary G. Enig, PhD and Sally Fallon
  • Nutritional Therapy Association SPC., Fatty Acids Module – NTT Curriculum
  • The Big Fat Lie, by Colleen Dunseth, NTP
  • Safety Data for Hexanehttps://www.nal.usda.gov/sites/default/files/fnic_uploads/energy_full_report.pdf National Academy of Sciences article: “Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids”
  • Fast Food Nation, by Eric Schlosser
  • Larson-Meyer, D. E., Ingold, B. C., Fensterseifer, S. R., Austin, K. J., Wechsler, P. J., Hollis, B. W., … Alexander, B. M. (2017). Sun exposure in pigs increases the vitamin D nutritional quality of pork. PloS one, 12(11), e0187877. doi:10.1371/journal.pone.0187877
  • Peedikayil, F. C., Remy, V., John, S., Chandru, T. P., Sreenivasan, P., & Bijapur, G. A. (2016). Comparison of antibacterial efficacy of coconut oil and chlorhexidine on Streptococcus mutans: An in vivo study. Journal of International Society of Preventive & Community Dentistry, 6(5), 447–452. doi:10.4103/2231-0762.192934
  • Radhika Loganathan, Kanthimathi M. Subramaniam, Ammu K. Radhakrishnan, Yuen-May Choo, Kim-Tiu Teng, Health-promoting effects of red palm oil: evidence from animal and human studies, Nutrition Reviews, Volume 75, Issue 2, February 2017, Pages 98–113, https://doi.org/10.1093/nutrit/nuw054
  • Sharma, H., Zhang, X., & Dwivedi, C. (2010). The effect of ghee (clarified butter) on serum lipid levels and microsomal lipid peroxidation. Ayu, 31(2), 134–140. doi:10.4103/0974-8520.72361

 


 

Join us for a Live Webinar with one of our Instructors and Admissions Advisors!

During this call, you’ll explore and learn:

  • How to create a rewarding career in holistic nutrition that will give you the confidence and competence to replace your full-time income (whether you’re new to nutrition or or using it to enhance your current services)
  • How our unmatched education and instructor support sets our NTP program apart from other nutrition programs​​​​​​​
  • How graduates are successfully using their education and the many career opportunities available to you
  • If the NTP program is the right fit for you and how to move forward in financing your education

Categories

HPA Axis Dysfunction: Symptoms, Root Cause, and How to Support

HPA Axis Dysfunction: Symptoms, Root Cause, and How to Support

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Home » Posts by Kelsey McReynolds

HPA Axis Dysfunction: Symptoms, Root Cause, and How to Support

.The HPA axis or hypothalamus, pituitary, adrenal axis is probably a phrase you’ve heard of, but what is the HPA axis?  And, how do we recognize and support HPA axis dysfunction? 

What is the HPA axis? 

The HPA axis is a quick way of describing the incredible physiological communication and response that occurs between three organs, the hypothalamus, the pituitary gland, and the adrenal glands. They participate in both endocrine (think hormones) and neurological (think neurotransmitters) function. These organs obviously have a major influence on our experience in the world! 

The hypothalamus and pituitary are the size of an almond and pea, respectively, and are located at the base of the brain.  Along with the adrenals, two walnut sized glands that sit atop the kidneys (ad = above, renal = kidney), the pituitary and hypothalamus are most known to help balance our responses to stress. These small but mighty glands also influence many other physiological functions that we don’t usually associate with stress, such as:
 

  • Mineral balance 
  • Blood pressure 
  • Regulation of steroid (sex) hormones 
  • Blood sugar balance 
  • Tissue permeability 
  • Appetite 
  • Sleep 
  • Memory 
  • Cardiac function 

(Gropper & Smith, 2013; Herman et al., 2016) 

 

 

Possible Symptoms of HPA Axis Dysfunction: 

  • Exhaustion and fatigue 
  • Difficulty falling asleep 
  • Struggling upon waking up 
  • Substance dependency (caffeine, alcohol, nicotine, etc.) 
  • Brain fog 
  • Dizziness 
  • Nausea 
  • Low appetite 
  • Low blood pressure 
  • Increased sugar and/or salt cravings 
  • Unexplained weight loss 
  • Unexplained hair loss 

 

With so many aspects of physiology related to this axis, how do we determine HPA dysfunction?  What causes miscommunication between these three glands, and how do we support re-balance? 

 

These are not easy questions!  Why? No two people will encounter the same stressors. No two people will exhibit the same symptoms of stress. So what do we do? 

 

 

What is the Cause and How do you Support the HPA Axis?
 

For the most accurate solution we have to turn to the NTA’s major foundation of bio-individuality. This concept allows us to view each person as an individual, each with their own unique symptoms and means of support. Truly, any and every symptom can be traced to the body’s inability to deal with stressors, and this ‘overload’ interrupts the endocrinological/neurological function via the HPA axis that allows us to maintain homeostasis, or physiological balance. 

These forms of stress can come from psychological and emotional sources, infection, lack of sleep, processed foods, over or under-eating, over or under-exercising, toxins, lack of sun and proper Vitamin D synthesis, GI distress…the list is endless. These are all ‘stress!’ And, they all have the potential to create HPA axis dysfunction. Even loneliness has been shown to create HPA axis dysfunction (Cacioppo, Cacioppo, Capitanio, & Cole, 2015). 

To appropriately support HPA dysfunction we must provide specific solutions that fit the individual’s needs. What works for one person may not work for another, simply because of the wide possibilities of both stressors and responses. 

Read our blog on Effects of Stress on the Body to learn some great, broad spectrum solutions.  And, find an NTP (or sign up for our current classes!) to more deeply understand the NTA’s bio-individual approach. 

Written by Victoria LaFont, BA, NTP, CGP, candidate for MS HNFM 

 

References 

Cacioppo, J. T., Cacioppo, S., Capitanio, J. P., & Cole, S. W. (2015). The neuroendocrinology of social isolation. Annual review of psychology, 66, 733–767. doi:10.1146/annurev-psych-010814-015240 

Gropper, S. S., & Smith, J.L. (2013). Advanced Nutrition and Human Metabolism. Belmont, CA: Wadsworth. 

Herman, J. P., McKlveen, J. M., Ghosal, S., Kopp, B., Wulsin, A., Makinson, R., … Myers, B. (2016). Regulation of the Hypothalamic-Pituitary-Adrenocortical Stress Response. Comprehensive Physiology, 6(2), 603–621. doi:10.1002/cphy.c150015  

Kresser Institute (2020). The HPA Axis Dysfunction Diet: How to Use Nutrition to Support a Balanced Stress Response

 
 

 

 

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Why Quarantine is the Perfect Time for a Cleanse

Why Quarantine is the Perfect Time for a Cleanse

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Home » Posts by Kelsey McReynolds

Why Quarantine is the Perfect Time for a Cleanse

In this unique time, it’s natural to feel unsure of what the future holds, or when quarantine will break. Nevertheless, we’re quickly approaching fall and just like the trees let go of their leaves, what better season to let go of the old and make way for the new in our own bodies. A gentle cleanse is one of the best ways to slough off the stagnation that this year has brought so many. Now is the PERFECT time for a cleanse.

Cleanses vary, but in general, they usually involve increasing fresh fruits and vegetables and/or fruit and vegetables juices, and decreasing or eliminating processed foods and sugar.

You may be wondering… Why is quarantine a perfect time for a cleanse? And here’s why:

 

 

1. You’re at home

Cleanses takes both time and mental effort. You have to plan out what you’re eating, drinking and abstaining from, as well as for how long, etc. It also requires you to be relatively close to a toilet as you clean the colon out and revive it with fresh hydration and nutrients.

With the quarantine in full swing, it’s likely that right now you’ve gained time to spare. You’re being encouraged to stay home. Many establishments remain closed, and events are cancelled for the foreseeable future. Many of the temptations that may normally dissuade you from starting a cleanse are currently obsolete.

Additionally, produce availability seems to be no problem in most grocery stores. While the frozen pizza aisle has increased in popularity, no one seems to be fighting over the arugula.

 

2. It boosts your immune system

First, increasing fruits and vegetables supports the immune system by providing it with the nutrients it needs. Some particularly immune supportive nutrients include Vitamin C, Vitamin D, Zinc, and selenium.

Second, sugar and processed food consumption have been shown to lower immunity. So though it may be tempting to netflix and chill with that gluten free pizza and a pint of ice cream, it’s a good time to be mindful of how those daily decisions effect your immune health.

The gut microbiome also thrives on a vegetable rich diet. And considering that 70% of the immune system is housed in the gut microbiome, it may be a good idea to increase those gut loving foods!

 

3. You’ll feel AMAZING!

What if you could take the next few weeks, make nourishing decisions for your body, and emerge when it’s all over, glowing from head-to-toe?

During this time, it’s inevitable to have your routine a little (or a lot) disrupted. You have the choice of whether you want to recreate that routine to be one that challenges you to go deeper into yourself and make improvements with the time and space you’ve been gifted. We may never get time like this again, it’s an amazing opportunity to make the most of it, so we can all emerge like butterflies from our cocoons on the other side.

Happy quarantine cleansing!

 


 

Heathery Munnelly, FNTP

 

Heather Munnelly is a Functional Nutritional Therapy Practitioner and Certified Toxicity and Detox Specialist living in San Diego, California. She works for Dr. Daniel Pompa and in her private practice she helps women detoxify from biotoxins (mold, lyme, and parasites) and heavy metals so they can have better energy, digestion, cognition, and mood.

You can find Heather through her website, www.detoxsociety.com, Instagram, Facebook, and YouTube.

 

 

 

 

The views and opinions expressed in this post are those of the author and do not necessarily reflect the views and opinions of the NTA. They are intended for general information purposes, and are not to be considered a substitute for medical advice, diagnosis, or treatment. Want your recipe or article to be featured on our blog? Email our team Marketing@nutritionaltherapy.com with your full name, article, a short bio in third person, and a headshot. We may feature you in an upcoming blog post.

Resources:

https://academic.oup.com/ajcn/article/70/3/475s/4714935

https://www.ncbi.nlm.nih.gov/pubmed/9250133

https://www.ncbi.nlm.nih.gov/pubmed/29727694

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2728691/

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2515351/

 

 

 


 

 

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How to Break the Cycle of Binge Eating: The Root Cause

How to Break the Cycle of Binge Eating: The Root Cause

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How to Break the Cycle of Binge Eating: The Root Cause

How to Break the Cycle of Binge Eating: The Root Cause is a Guest post written by graduate, Annika Duden, FNTP.

 

What is Binge Eating?

 

Binge eating begins with emotions, and transforms into the body’s cry for nourishment.   Binge eating, or “uncontrollable” eating, is a common habit that can be associated with disordered eating. Many have struggled with this seemingly endless cycle of loss of control when it comes to food. Any person struggling with this unhealthy behavior may use similar words and phrases to describe how they feel:

 

  • “In a trance”
  • “I can’t stop even when I want to”
  • “I never feel satisfied”
  • “I’m scared to go home because I have _____ there, and I won’t be able to stop eating it”
  • … and the list goes on.

 

It’s hard to understand this behavior, especially when it’s happening to you. Frustration and panic set in as you struggle to grasp the helplessness you feel when a binge overtakes you. Similar to other types of “binge” behaviors such as uncontrollable shopping, cleaning, etc., the root of each of these behaviors have two things in common: stress and deprivation. On an emotional level, a void exists that one is trying to fill. The binge that this person partakes in is their attempt to comfort themselves and feel fulfilled. Psychologically, it’s a principle that makes sense. When it comes to binge eating specifically, it can often times stem from an eating disorder. There are many forms of disordered eating that can cause this to arise in a person:

 

  • Any form of food deprivation (extreme calorie counting, cutting out a macronutrient food group too aggressively, etc.)
  • Eating disorders including anorexia, bulimia, orthorexia (fixation on a certain diet or way of eating/exercising), and more..

 

It has been stated that, “these factors, including stress, food restriction, the presence of palatable foods, and environmental conditioning, parallel many of the precursory circumstances leading to binge eating in individuals with bulimia nervosa and binge eating disorder.” (NCBI; Mathes, Brownley, Mo, & Bulik). However, I believe for each binger, there is a point in which the trigger of the binge shifts. At first, binges occur in order to fulfill a void caused by deprivation, restriction, sadness, or other powerful, negative emotions.

 

Then, in a moment, everything shifts. When the body has been deprived from calories or from certain foods for too long, it shifts into survival mode. Our body recognizes that it hasn’t been receiving adequate or even specific nutrients, and therefore takes over our brain and our actions in order to ensure its most basic need is being met: the need to be nourished and fulfilled on a caloric, macronutrient, and/or micronutrient level. Once this shift has occurred, we are stuck. Our bodies have transitioned into a state where they are demanding satiation at all costs.

 

There’s a reason why, the longer one binges, the more the binger feels trapped in this behavior and cannot escape. Binging is scary. It takes away our feeling of control, self-trust, and self-confidence. We often feel like a prisoner in our own bodies, and a slave to food. As daunting and confining as this feeling is, I believe full recovery is possible, because it truly comes down to science.

 

How to Overcome Binge Eating

 

As a former chronic binger, I have experienced all of these feelings. I have also experienced true healing and have now been binge-free for over two years. These are the five easy steps I’ve followed to control and ultimately end my binging: 

 

  1. STOP all triggering forms of food restriction:
    • Calorie counting, extreme fasting, limiting yourself to only certain foods and meals during certain times (no carbs during the week, for example) etc.
  2. STOP eating foods that are not serving you and that are keeping you in your binge cycle:
    • Processed and packaged foods, fast foods, high-sugar foods, etc.
    • These foods are fortified with chemicals, additives, preservatives, and are hyper-palatable (a fancy way for saying that they’re purposely made in a way to keep us addicted to their overwhelmingly delicious tastes and keep us craving more). Staying addicted to these foods will keep you in the vicious cycle of craving, restriction, and eventually, caving in, which leads to binging
    • Foods containing high amounts of sugar are addictive (NCBI; Avena, Rada, Hoebel)
  3. STOP ignoring hunger signals, start to listen to your body, and begin to eat when you feel hungry:
    • It’s also okay to eat if you’re just thinking about food. Eating in these moments assures your body that food is coming
  4. START eating fulfilling forms of the foods that you have been depriving yourself of:
    • i.e. restricting yourself from french fries. Instead, make yourself homemade french fries or sweet potato fries
  5. START consistently eating:
    • Rebuild trust with your body. Once you have reassured your body that food is coming, it will not trigger binges for you. If you are feeling full, satisfied, and not constantly starving, you will NOT be triggered to binge eat. 

 

 

According to Rachael Link (MS, RD) healing and recovery is possible by stopping restriction and eating enough real foods. There is no doubt that this process will require emotional work. It’s also very likely that during the healing process, you will binge. Let it happen, and give yourself grace. By following the five steps outlined above, eating to satiety, replacing processed foods with real foods, and being gentle with yourself, you will recover from binge eating. It likely will not happen overnight, but one day you will wake up and realize that you didn’t binge yesterday. Then it will be one week, and eventually, it will be one year. Celebrate each of those milestones. It takes bravery and a constant commitment to yourself and to your health. You deserve that, and you can do it.
 
 
 
Sources:
 
 

 

Annika Duden is a Functional Nutritional Therapy Practitioner (FNTP), army wife, and adventurer based in Colorado. When she’s not working with clients, she’s most likely researching nutrition, recording podcast episodes, writing, hiking, or working on her other passion project, marketing business. It’s her greatest joy to teach women that they can repair their hormones and ditch the diet mentality by simply eating real foods and loving themselves. You can find her at: www.builtfrombones.com or on Instagram

 

 

The views and opinions expressed in this post are those of the author and do not necessarily reflect the views and opinions of the NTA. They are intended for general information purposes, and are not to be considered a substitute for medical advice, diagnosis, or treatment. Want your recipe or article to be featured on our blog? Email our team Marketing@nutritionaltherapy.com with your full name, article, a short bio in third person, and a headshot. We may feature you in an upcoming blog post.

 


 

 

Join us for a Live Webinar with one of our Instructors and Admissions Advisors!

During this call, you’ll explore and learn:

  • How to create a rewarding career in holistic nutrition that will give you the confidence and competence to replace your full-time income (whether you’re new to nutrition or or using it to enhance your current services)
  • How our unmatched education and instructor support sets our NTP program apart from other nutrition programs​​​​​​​
  • How graduates are successfully using their education and the many career opportunities available to you
  • If the NTP program is the right fit for you and how to move forward in financing your education

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