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[ Taught by Kyla Helm, MD. ]

Food and Health. 

Seems simple, but is it…really?

In this 12-week course (24 hours), we will be exploring FOOD.  We will start to peel apart the different roles that food has on the health of our body.  When we view food as an energy source, as information to our DNA, and as medicine (rather than something to fill our stomachs,) it will help to open the doors to be able to further explore the results of making wise or poor decisions about food.

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We will look at modern agricultural practices and how this effect our food even before we make our first food choice.  Organic, Raw, Paleo, Adkins, Gluten-Free, Vegetarian, Vegan, Super Foods, Low Fat, Low Carb and the list goes on and on…  We will discuss basic tenets that many of these diets have in common, and develop some general lifestyle recommendations to help guide our food choices.

We will examine what the literature is saying about controversial topics like genetically modified foods, High Fructose Corn Syrup versus Sugar, artificial sweeteners, and the link diet has to specific diseases such as ADD/ADHD, cardiovascular disease, diabetes and dementia.

We will look at common micronutrient deficiencies plaguing the US now and their link to various diseases.

You will learn about certain physical findings and simple lab tests that could give us a clue about our nutritional status.

Food has the ability to cause disease or to cure disease. Opening our eyes to the extraordinary effect food can have on our lives will empower us to start the journey towards better health for ourselves and our families.

In this 12-week course we will cover:

Nutrition Basics/Overview

Myths in Nutrition

Examining “Health Foods”

Food mixing/pairing

Food Pyramid-conventional vs functional

Basic Tenets of Health Eating (The Big Picture)

How we grow our Food/ Agriculture Practices and what that means to our health

Soil Ecology

Real Foods…Organic foods…are they important?

Timing of Eating (Fasting vs grazing)

Water

pH Balance

Food Addictions

Barriers to Dietary Changes

Environmental Toxin exposure and Toxicity in foods

Detoxification

Heavy Metal Exposure and Chelation Therapy

Specific type of Diets (low fat, low carb, paleo, gluten-free, Adkins, blood type and nutritional typing etc)

Celiac Disease, Gluten Sensitivity and Gluten-Free Diet

Grains and Other Food Sensitivities

Genetics and Epigenetic

Mitochondrial Dysfunction

GMO Foods

Micronutrient Depletion

Vitamin D Deficiency

Magnesium Deficiency

Sugar and High Fructose Corn Syrup

Other Natural Sweeteners

Artificial Sweeteners:  Splenda, Aspartame

Gut Health and the Microbiome

Autoimmunity and GUT-IMMUNE connection

GUT-BRAIN connection

Candida Overgrowth and SIBO

Obesity and Weight Loss

Metabolic Dysfunctions

The 4 “A’s” (ADD/ADHD, allergies, autism, asthma)

Brain Health and nutrition

Sports Nutrition

Cardiovascular Disease and Nutrition

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Class Information:  This in an interactive online course.

Course Tuition:  $200 Early Bird Price until 2/28/16. Regular tuition is $250.

This course will satisfy the Nutritional requirement in the Clinical Herbalist program.

Course Dates:  Held 7 to 9 pm Central time online, every Thursday evening (once a week) March 3 – May 19th.

HOW TO REGISTER

To sign up using a credit card, visit our Square store

To sign up with Paypal, visit our Meetup page

To register with a check, money order or cash, please send an email to:

suchil-email