Nutritional Supplementation

We are made from the food we eat, but the food of today is frequently not as nutritious as it was. This is for a variety of reasons, not least of all created by the existence of a food industry. Food is so much more created than simply grown. It is coloured, flavoured, dehusked, refined, precooked and convenience packaged. Many of the artificial colours come from coal tar derivatives; they, together with the flavourings and artificial sweeteners act as chemical stimulants to the brain. The soils are becoming over farmed, with far less mixed animal/arable farming and less rotation of crops. This means that the animals and plants are not getting the source of minerals from the soil that they and we need. The minerals are mostly found in the outer husk, refining of food therefore removes a large proportion of the available mineral. Minerals are required for 100’s of body metabolic reactions, without them the body will not work properly, cannot protect us from toxic chemicals, metals or infections. Some of the artificial chemical additives have a direct effect upon the chemistry of the brain. Increasingly the world is hearing of seratonin, histamine, noradrenaline. All of these naturally occurring chemicals have to be in balance, minute adjustment in levels made on a moment to moment basis. By introducing artificial chemicals in food that have a direct effect upon the brain, we are upsetting that fine balance. Is it any wonder that learning difficulties are on the increase. Organic food is much more available than it was, but once prepared into convenience foods is not always free of some of the harmful chemicals, nor does it always contain the levels of minerals that we need. Organic foods remain expensive and outside the affordability for many parents with young families.

We have been told for years that fat is bad for us, but there are essential fats that the body must have to work. The brain is composed of 60% off these special fats. Some of these special fats, especially the ones required by the brain are easily destroyed by light and heat becoming rancid, so that the food industry frequently removes them to increase the shelf life of food. We do not eat the amounts of fish, the prime source of these fats, that we used to, the time between catch and table often means that these fats are no longer available to us. The farming of fish, in warmer waters away from the algae which is the fishes natural source, means that the fish contain less of these fats. A brain without it’s full component of fat is a not very efficient brain. The essential fats from vegetables are frequently destroyed to prolong the shelf life of oils and products containing these oils. Essential fats are necessary for the production of body chemicals called prostoglandins. Prostoglandins create a balanced immune response, they help to control blood pressure and heart function. Essential fats help us to control our cholesterol levels.

There are 2 groups of essential fatty acids, the Omega 3’s and the Omega 6’s. Over the years our diet has become much richer in the Omega 6 group to the detriment of the Omega 3 group. Each group is a chain of fatty acids, the base source for most people being the only essential fatty acid, with the subsequent fatty acids along the chain being made from that base source by the individual. For most people, therefore, so long as they get a good source of a basic Omega 6 or 3 they can manufacture all of the other essential fatty acids within each group. For others, however, even with an adequate source of the base fatty acid they cannot make the derivatives as they lack the essential enzymes to do so. For these it is essential that they take, as supplements, the full range of fatty acids required.

Deficiencies of vital nutrients can increase the risk of developing allergies, as does the practice of eating many refined foods. Our diet contains far to much sugar, sugar being added to almost everything. In the same way milk products are also added to many convenience foods and many of us do not have the enzymes required to digest these dairy products. Babies are frequently fed formula feeds based upon cows milk. Many babies do not tolerate these feeds well, establishing the beginning of lifelong allergies, especially in the absence of the antibodies contained in mother’s milk. Equally many of the formula feeds do not contain the fats essential for brain development found in high levels in human milk. Over use of antibiotics has changed the natural microbial content of the gut, getting rid of the useful ones and allowing colonisation by harmful ones; for example candida. Our high sugar diet feeding these unwanted and unhelpful organisms.

Minerals are required to create the acid medium of the stomach essential for it’s digestive enzymes to work. Minerals are also essential for the production of the digestive enzymes, so that mineral deficiency leads to an even greater deficiency in vital nutrients as we fail to digest what we eat.

An allergy develops when large molecules enter the system and are recognised as foreign protein, setting up an immune response. The lining of the digestive system should prevent the entry of these big molecules, however the lining of the babies gut has a bigger mesh and allows bigger molecules to pass through, this is why allergies more commonly begin in infancy, the diet being too varied, too early. Equally, a deficiency in the essential fatty acids allows large molecules to get through as the lining remains dry, lacking in lubrication, and liable to cracking. All result in the development of allergy, the bodies reaction to a foreign protein.

It is easy to see the reaction to an allergy when a red, swollen, painful rash develops on the skin, not so easy when the reaction remains hidden. Each tissue can be as effected by allergy as the skin including the brain. A red, swollen brain is not a well functioning brain and is frequently the cause of irritability and bad behaviour; it is also a cause of difficulties with attention, failure to concentrate, blurred vision, headaches and an overall decrease in learning.

It is therefore imperative to establish each child’s nutritional status, to detect deficiencies, levels of toxic metals and chemicals. There are a number of ways of assessing this: through blood levels, hair, sweat and urine analysis. The trouble with evaluation of blood is that it measures substances that are not inside the cell, it is impossible, therefore, to determine the actual cellular level, which where most nutrients are primarily used. Hair measures what has been in the cells of the hair, but is liable to absorption of other chemicals from the atmosphere, from shampoos and other hair care products. Analysing sweat is analysing a body fluid that has been inside the cells, but it is also a means of getting rid of body waste, as is urine, the levels of individual substances may not be in the same proportion as the cells. Using a technique derived from applied kinesiology it is possible to measure levels of different substances through evaluating the change in muscle power. Muscle power is energy, the source of which is the food we have absorbed and the chemical substances that both naturally and artificially stimulate nerve/muscle interaction. It is impossible at the current time to say exactly how it works but there is plenty of evidence to demonstrate that it does. It is possible that the skin contains sensory receptors to specific frequencies, each nutrient and food having it’s own frequency. Research has also demonstrated that by applying pressure to certain meridian points the concentration of the brain chemicals is changed.

Using this technique it is possible, without any need for injections or painful intrusive procedures, to determine the number of individual nutritional deficiencies, the level of requirement of each supplement, the suitability of different types of product. It is also possible to determine allergies to both food and non food products. The most common food allergies being to dairy produce, wheat, sugar, caffeine, chocolate, artificial additives and the most common non food allergy is to the dust mite.