Updated: Apr 18, 2019
So last weeks post dealt with the role of a Nutritional Therapist, this week at the AWC we will cover the emerging science of nutrition genetics.
Food is much more than fuel, it takes information to your cells and DNA. Nutrition genetics is the science that explains how different compounds in the food we eat are broken down and transported to the deepest cellular level with an ability to alter our DNA and trigger a response from the cell. We will cover the mechanics behind this in a separate post.
The cellular response can be positive, such as resveratrol (the phytonutrient found in red grapes) that activates the 'longevity' genes inside the cell or it can be a negative response such as 'refined sugar' which binds to the cell and triggers the release of irritating chemicals that cause swelling and autoimmune conditions.
The first impact of food is the information it conveys to the cell level – be it positive or negative – bear this in mind the next time you reach for the second doughnut !
There are, of course other ways in which food alters your body chemistry such as foods rich in soluble fibre which help aid your body in the elimination of toxins, excess hormones and cholesterol which helping beneficial gut bacteria to grow and strengthening the immune system.
Another example is eating large amounts of greens and antioxidant foods to neutralise free radicals and keep the liver functioning correctly so it can eliminate toxins.
In the next post we'll cover some more information around the genes.
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