Nutrition

The process of nourishing or being nourished; especially the interrelated steps by which a living organism assimilates food and uses it for growth and for replacement of tissues.

Nutrition as how we digest, assimilate and eliminate our food. The quality of our food and the daily choices we make, have a huge influence on how we think, feel, move and sleep.

The human body is truly magnificent—with its ability to function without much conscious thought, continually regenerating, healing and finding balance. All it asks is a diet of macro and micronutrients, water, exercise, rest and love.

HEALTHY EATING

It is not possible to have a healthy body without healthy food. Without quality nutrients the body begins to degenerate. The first obvious signs of distress are things we consider normal—heartburn, indigestion, excess gas, bloating, constipation and/or diarrhea. Actually, these are signs of poor digestion which impacts assimilation (absorption) of nutrients leading to poor detoxification and elimination. Therefore, the health of the digestive system is paramount to the health of the body.

The more we learn about the digestive system the more complex it becomes. It is also known as the second brain, as it has more nerves than the spine. 60% of the immune system is located in or around the digestive system. And it is the home to about 3 lbs. of bacteria, enzymes and much more.

Of course, the digestive system is critical to the health of this body. To fuel, build and maintain this mechanism requires healthy eating-- high-quality fats, protein, complex carbohydrates, vitamins, minerals and other plant and food components. Unfortunately, problems occur when we have too much of one or the other…or too many refined or simple carbohydrates (i.e. white rice, pasta, bread, cookies, or sugar)…or if the fat is too saturated…or too much dairy, red meat, wine or coffee…or not enough fiber, exercise, water and rest. Even though the body is flexible, adaptable and resilient if the food input is out of balance it begins to malfunction or deteriorate. Healthy food is a major contributor to a healthy body.

MICRO-NUTRIENTS

We need micro-nutrients (vitamins and minerals) to achieve balance in the overall diet. Because soil is not as rich as it once was much food has been found to be deficient in many minerals. Poor immunity, poor digestion, detoxification and stress, cause the body to use up more nutrients than can be obtained from food alone.

Our food consumption has increased over the years, yet we have been getting fewer nutrients due mainly to ‘empty calories’ from foods that have been stripped of the nutrients and fiber (i.e.white flour, rice). Other nutrient depleting factors are alcohol, antacids, caffeine, nicotine, medication, illness, injury, pregnancy, and hospitalization.

According to the USDA 80% of women and 70% of men do not meet the RDI (Recommended Dietary Intake) for one or more nutrients. This is not to say that nutritional supplements should be taken instead of food. On the contrary, micro=nutrients should supplement a healthy diet.

WATER

We are 70% water. We need to constantly replenish this vital nutrient, unadulterated and clean. Its functions are varied—filtering, cleansing, moistening, lubricating, supporting and transporting. The body needs approximately half the body’s weight in ounces of water each day. Drink for health! See link for more details on water.

FOOD IS MORE THAN FOOD

Food is more than fuel for our bodies, it represents community, sharing, nurturing, sensuality, and fun. For example, the Mediterranean lifestyle is far more than the Mediterranean Diet. In this part of the world much importance is attached to the quality of food, cooking from fresh, lovingly-grown ingredients and the sharing of meals over long periods of time. If you have ever visited these countries you, no doubt, fondly recall this style of eating. The celebration of life and food is part of what our body and soul yearn for. To the body, food is sacred. Why eat anything but healthy food?

VITAMINS & MINERALS

What are Vitamins & Minerals?

Vitamins are organic compounds that are essential in very small amounts for supporting normal physiologic function. We need vitamins in our diets because our bodies can’t synthesize them quickly enough to meet our daily needs Vitamins have three characteristics

· They’re natural components of foods; usually present in very small amounts.

· They’re essential for normal physiologic function (e.g., growth, reproduction, etc).

· When absent from the diet, they will cause a specific deficiency.

Vitamins are generally categorized as either fat soluble or water soluble depending on whether they dissolve best in either lipids or water.

Why is an adequate vitamin intake so important?

Vitamin deficiencies can create chronic health conditions.

9 water-soluble vitamins

Vitamin B1 (Thiamine)

Deficiency: Symptoms include burning feet, weakness in extremities, rapid heart rate, swelling, anorexia, nausea, fatigue, and gastrointestinal problems.

Toxicity: None known.

Sources: Sunflower seeds, asparagus, lettuce, mushrooms, black beans, lentils, spinach, peas, pinto beans, aubergine, sprouts, tomatoes, tuna, whole wheat, soybeans

Vitamin B2 (Riboflavin)

Deficiency: Symptoms include cracks, fissures and sores at corner of mouth and lips, dermatitis, conjunctivitis, anxiety, loss of appetite, and fatigue.

Toxicity: High-dose riboflavin therapy will intensify urine colour to a bright yellow – but this is harmless.

Sources: Almonds, soybeans, mushrooms, spinach, whole wheat, yogurt, mackerel, eggs, liver.

Vitamin B3 (Niacin)

Deficiency: Symptoms include dermatitis, diarrhea, dementia, and stomatitis.

Toxicity: Niacin from foods is not known to cause adverse effects. Supplemental nicotinic acid may cause flushing of skin, itching, impaired glucose tolerance and gastrointestinal upset. Intake of 750 mg per day for less than 3 months can cause liver cell damage. High dose nicotinamide can cause nausea and liver toxicity.

Sources: Mushrooms, asparagus, peanuts, brown rice, corn, green leafy vegetables, sweet potato, potato, lentil, barley, carrots, almonds, celery, turnips, peaches, chicken meat, tuna, salmon

Vitamin B5 (Pantothenic acid)

Deficiency: Very unlikely. Only in severe malnutrition may one notice tingling of feet.

Toxicity: Nausea, heartburn and diarrhea may be noticed with high dose supplements.

Sources: Broccoli, lentils, split peas, avocado, whole wheat, mushrooms, sweet potato, sunflower seeds, cauliflower, green leafy vegetables, eggs, squash, strawberries, liver

Vitamin B6

Deficiency: Symptoms are similar to vitamin B2 deficiency, nervous system disorders, sleeplessness, confusion, nervousness, depression, irritability, interference with nerves that supply muscles and difficulties in movement of these muscles, and anemia. Prenatal deprivation results in mental retardation and blood disorders for the newborn.

Toxicity: High doses of supplemental vitamin B6 may result in painful neurological symptoms.

Sources: Whole wheat, brown rice, green leafy vegetables, sunflower seeds, potato, garbanzo beans, banana, trout, spinach, tomatoes, avocado, walnuts, peanut butter, tuna, salmon, bell peppers, chicken meat

Vitamin B9 (Folic acid)

Folate is the naturally occurring form found in foods. Folic acid is the synthetic form used in commercially available supplements and fortified foods. Inadequate Folate status is associated with neural tube defects and some cancers.

Deficiency: One may notice anemia, weakness, weight loss, cracking and redness of tongue and mouth, and diarrhea. In pregnancy there is a risk of low birth weight and preterm delivery.

Toxicity: None from food. Keep in mind that vitamin B12 and folic acid deficiency can both result in megaloblastic anemia. Large doses of folic acid given to an individual with an undiagnosed vitamin B12 deficiency could correct megaloblastic anemia without correcting the underlying vitamin B12 deficiency.

Sources: Green leafy vegetables, asparagus, broccoli, Brussels sprouts, citrus fruits, black eyed peas, spinach, great northern beans, whole grains, baked beans, green peas, avocado, peanuts, lettuce, tomato juice, banana, papaya, organ meats

Vitamin B12

Vitamin B12 must combine with intrinsic factor before it’s absorbed into the bloodstream. We can store a year’s worth of this vitamin – but it should still be consumed regularly. B12 is a product of bacterial fermentation, which is why it’s not present in higher order plant foods.

Deficiency: Symptoms include pernicious anemia, neurological problems.

Toxicity: None known from supplements or food. Only a small amount is absorbed via the oral route, thus the potential for toxicity is low.

Sources: Fortified cereals, liver, trout, salmon, tuna, haddock, egg

Vitamin H (Biotin)

Deficiency: Very rare in humans. Keep in mind that consuming raw egg whites over a long period of time can cause biotin deficiency. Egg whites contain the protein avidin, which binds to biotin and prevents its absorption.

Toxicity: Not known to be toxic.

Sources: Green leafy vegetables, most nuts, whole grain breads, avocado, raspberries, cauliflower, carrots, papaya, banana, salmon, eggs

Vitamin C (Ascorbic acid)

Deficiency: Symptoms include bruising, gum infections, lethargy, dental cavities, tissue swelling, dry hair and skin, bleeding gums, dry eyes, hair loss, joint paint, pitting edema, anemia, delayed wound healing, and bone fragility. Long-term deficiency results in scurvy.

Toxicity: Possible problems with very large vitamin C doses including kidney stones, rebound scurvy, increased oxidative stress, excess iron absorption, vitamin B12 deficiency, and erosion of dental enamel. Up to 10 grams/day is safe based on most data. 2 grams or more per day can cause diarrhea.

Sources: Guava, bell pepper, kiwi, orange, grapefruit, strawberries, Brussels sprouts, cantaloupe, papaya, broccoli, sweet potato, pineapple, cauliflower, kale, lemon juice, parsley

4 fat soluble vitamins

Vitamin A (Retinoid)

Carotenoids that can be converted by the body into retinol are referred to as provitamin A Carotenoids.

Deficiency: One may notice difficulty seeing in dim light and rough/dry skin.

Toxicity: Hypervitaminosis A is caused by consuming excessive amounts of preformed vitamin A, not the plant Carotenoids. Preformed vitamin A is rapidly absorbed and slowly cleared from the body. Nausea, headache, fatigue, loss of appetite, dizziness, and dry skin can result. Excess intake while pregnant can cause birth defects.

Sources: Carrots, sweet potato, pumpkin, green leafy vegetables, squash, cantaloupe, bell pepper, Chinese cabbage, beef, eggs, peaches

Vitamin D

Cholecalciferol = vitamin D3 = animal version; ergocalciferol = vitamin D2 = plant version

Deficiency: In children a vitamin D deficiency can result in rickets, deformed bones, retarded growth, and soft teeth. In adults a vitamin D deficiency can result in osteomalacia, softened bones, spontaneous fractures, and tooth decay. Those at risk for deficiency include infants, elderly, dark skinned individuals, those with minimal sun exposure, fat malabsorption syndromes, inflammatory bowel diseases, kidney failure, and seizure disorders.

Toxicity: Hypervitaminosis D is not a result of sun exposure but from chronic supplementation. Excessive supplement use will elevate blood calcium levels and cause loss of appetite, nausea, vomiting, excessive thirst, excessive urination, itching, muscle weakness, joint pain and disorientation. Calcification of soft tissues can also occur.

Sources: Sunlight, fortified foods, mushrooms, salmon, mackerel, sardines, tuna, eggs

Vitamin E

Deficiency: Only noticed in those with severe malnutrition. However, suboptimal intake of vitamin E is relatively common.

Toxicity: Minimal side effects have been noted in adults taking supplements in doses less than 2000 mg/day. There is a potential for impaired blood clotting. Infants are more vulnerable.

Sources: Green leafy vegetables, almonds, sunflower seeds, olives, blueberries, most nuts, most seeds, tomatoes, avocado

Vitamin K

Deficiency: Tendency to bleed or haemorrhage and anemia.

Toxicity: May interfere with glutathione. No known toxicity with high doses.

Sources: Broccoli, green leafy vegetables, parsley, watercress, asparagus, Brussels sprouts, green beans, green peas, carrots

5 Macro-minerals

Calcium

Deficiency: Long-term inadequate intake can result in low bone mineral density, rickets, osteomalacia and osteoporosis.

Toxicity: Will cause nausea, vomiting, constipation, dry mouth, thirst, increased urination, kidney stones and soft tissue calcification.

Sources: Dairy, green leafy vegetables, legumes, tofu, molasses, sardines, okra, perch, trout, Chinese cabbage, rhubarb, sesame seeds

Phosphorus

Deficiency: Very rare. Those at risk include premature infants, those who use antacids, alcoholics, uncontrolled diabetes mellitus and re-feeding syndrome.

Toxicity: Very rare- may result in soft tissue calcification.

Sources: Legumes, nuts, seeds, whole grains, eggs, fish, buckwheat, seafood, corn, wild rice

Potassium

Deficiency: Not a result of insufficient dietary intake caused by protein wasting conditions. Diuretics can also cause excessive loss of potassium in the urine. Low blood potassium can result in cardiac arrest.

Toxicity: Occurs when the intake of potassium exceeds the kidneys capacity for elimination. Found with kidney failure and potassium sparing diuretics. Oral doses greater than 18 grams can lead to toxicity. Symptoms include tingling of extremities and muscle weakness. High dose potassium supplements may cause nausea, vomiting and diarrhoea.

Sources: Sweet potato, tomato, green leafy vegetables, carrots, prunes, beans, molasses, squash, fish, bananas, peaches, apricots, melon, potatoes, dates, raisins, mushrooms

Magnesium

Deficiency: Very rare due to abundance of magnesium in foods. Those with gastrointestinal disorders, kidney disorders, and alcoholism are at risk.

Toxicity: None identified from foods. Excessive consumption of magnesium containing supplements may result in diarrhea (magnesium is a known laxative), impaired kidney function, low blood pressure, muscle weakness, and cardiac arrest.

Sources: Legumes, nuts, seeds, whole grains, fruits, avocado

Salt (sodium chloride)

Deficiency: Does not result from low dietary intake. Low blood sodium typically results from increased fluid retention. One may notice nausea, vomiting, headache, cramps, fatigue, and disorientation.

Toxicity: Excessive intake can lean to increased fluid volume, nausea, vomiting, diarrhea and abdominal cramps. High blood sodium usually results from excessive water loss.

Sources: Any processed foods, whole grains, legumes, nuts, seeds, vegetables

9 Micro-minerals

Iron

Consume iron rich foods with vitamin C rich foods to enhance absorption Iron

deficiency: Anemia with small and pale red blood cells. In children it is associated with behavioral abnormalities.

Toxicity: Common cause of poisoning in children. This may increase the risk of chronic disease. Excessive intake of supplemental iron is an emergency room situation. Cardiovascular disease, cancer, and neurodegenerative diseases are associated with iron excess.

Sources: Almonds, apricots, baked beans, dates, kidney beans, raisins, brown rice, green leafy vegetables, broccoli, pumpkin seeds, tuna, flounder, chicken meat, pork

Zinc

Zinc deficiency results in decreased immunity and increases the susceptibility to infection. Supplementation of zinc has been shown to reduce the incidence of infection as well as cellular damage from increased oxidative stress. Zinc deficiency has also been implicated in diarrhea disease, supplementation might be effective in the prophylaxis and treatment of acute diarrhea.

Deficiency: Symptoms include growth retardation, lowered immune statue, skeletal abnormalities, delay in sexual maturation, poor wound healing, taste changes, night blindness and hair loss. Those at risk for deficiency include the elderly, alcoholics, those with malabsorption, vegans, and those with severe diarrhea.

Toxicity: Symptoms that result are abdominal pain, diarrhea, nausea, and vomiting. Long-term consumption of excessive zinc can result in copper deficiency.

Sources: Mushrooms, spinach, sesame seeds, pumpkin seeds, green peas, baked beans, cashews, peas, whole grains, oats, oysters, chicken meat

Copper

Deficiency: Relatively uncommon those at risk for deficiency include premature infants; infants fed only cow’s milk formula, those with malabsorption syndromes, excessive zinc consumption and antacid use.

Toxicity: Rare. Symptoms include abdominal pain, nausea, vomiting, and diarrhea. Long-term exposure to lower doses of copper can result in liver damage.

Sources: Mushrooms, green leafy vegetables, barley, soybeans, sunflower seeds, cashews, liver.

Chromium

Deficiency: Symptoms include impaired glucose tolerance and elevated circulating insulin

Toxicity: Generally limited to industrial exposure. Long-term supplement use may increase DNA damage. Rare cases of kidney failure have also been documented.

Sources: Lettuce, onions, tomatoes, whole grains, potatoes, mushrooms, oats, prunes, nuts, brewer’s yeast

Fluoride

Deficiency: Increased risk of dental caries.

Toxicity: Children can develop mottled tooth enamel. Swallowing toothpaste with fluoride is typically the cause of this problem. Symptoms include nausea, abdominal pain, and vomiting.

Sources: Water, tea, fish

Iodine

Deficiency: Impairs growth and neurological development. Deficiency can also result in the decreased production of thyroid hormones and hypertrophy of the thyroid.

Toxicity: Rare and occurs in doses of many grams. Symptoms include burning mouth, throat and stomach. Fever and diarrhea can also result.

Sources: Sea vegetables, iodized salt, eggs, strawberries, asparagus, green leafy vegetables

Selenium

Deficiency: Can cause limited glutathione activity. More severe symptoms are juvenile cardiomyopathy and chondrodystrophy.

Toxicity: Multiple symptoms including dermatological lesions, hair and nail brittleness, gastrointestinal disturbances, skin rash, fatigue, and nervous system abnormalities.

Sources: Brazil nuts, mushrooms, barley, salmon, whole grains, walnuts, eggs

Manganese

Deficiency: Not typically observed in humans.

Toxicity: Generally from industrial exposure.

Sources: Green leafy vegetables, berries, pineapple, lettuce oats, soybeans, spelt, brown rice, garbanzo beans