Nutrition Response Testing

Some basic information about the Autonomic Nervous System (“ANS”) is helpful to understand how Nutrition Response Testing™ works. The ANS is known as the master regulator of metabolism, controlling the working organs and glands in the body. It is also known as the automatic or involuntary nervous system, meaning we cannot control it with our minds. For example, as you read this your heart is beating at a certain rate – you are not doing anything to control how fast it beats, that is controlled by the ANS. The ANS regulates breathing, heart rate, digestion, immune function, sleep patterns, hormone regulation, blood pressure, blood sugar levels, tissue regeneration, and liver and kidney detoxification.

The autonomic nervous system contains two parts. The sympathetic nervous system is known in layman’s terms as the “fight or flight” mechanism. This is the aspect of the nervous system that gives your “get up and go”. It functions at higher levels during the course of your day and when you are up and moving around and becomes crucially important during high periods of stress.

The parasympathetic nervous system is also known as the “rest, repair, digest” aspect of the nervous system. This aspect of our nervous system allows you to wind down and relax, digest the food you’ve eaten, and repair any portion of your body that has broken down.

Throughout the day our nervous system is moving between sympathetic and parasympathetic activity – but never both at the same time. For optimal health to occur, it is important that a person have the ability to move easily between the two, and that the ANS never gets stuck in either sympathetic or parasympathetic mode.

While we cannot control the nervous system with our minds, the ANS is constantly perceiving and registering input from the outside world. For example, if it is hot outside, nerve fibers perceive that heat and send a message to the brain, which in turn signals the body to sweat and cool down.

Originally developed by physicians, Nutrition Response Testing™ grew out of the need to detect and correct problems of the ANS. Nutrition Response Testing™ uses muscle testing through biofeedback of the ANS to determine disturbances and potential remedies. NRT™ is a functional assessment of the ANS, which measures bodily function (or dysfunction). It does not measure disease. Once the imbalances are identified a clinical nutrition program can be designed which is unique to each individual’s ANS challenges.

In medical practice there are two key parts: the diagnosis (identifying and or/naming the “disease” or syndrome) and the treatment (Drugs, Surgery, etc).

With Nutrition Response Testing™, we do not diagnose or treat disease, but we also have two parts: the analysis and the individually designed clinical nutrition program.

Therefore, we first perform an analysis, and then we design a natural clinical nutrition program to handle the challenges/stresses affecting the condition of your body.

The analysis is done utilizing the body’s own acupuncture points and neurological reflexes. Nutrition Response Testing™ is a study of how the different points on the surface of the body relate to the state of health and to the flow of energy in each and every organ of the body; it is a functional assessment of the body and its autonomic nervous system.

Each Nutrition Response Testing™ reflex represents a specific organ, tissue, or function, and indicates the effect that energy, or lack of energy, is having on the body. By analyzing the reflexes, we have a system of monitoring your body at each visit that has proven to be extremely accurate clinically, and that helps us identify exactly what the body needs and how well we are meeting that need.

Once the weak area(s) of the body are identified, we determine which organ or system is causing most of the difficulties the body. We then test for possible stressors such as food allergies, various immune challenges, chemical exposure, heavy metal exposure, viral activity, etc.

Once the stressors are identified, the next step is to test specific, time-tested, proven, high quality nutritional formulas against those weak areas. Nutritional formulas may include whole food complexes, herbal remedies and homeopathic remedies. The design of the correct nutritional program is reflected in restoring strength to weak reflexes.

Clinical evidence and research tells us that when we have found the correct nutritional supplements using Nutrition Response Testing™, and when we work out a personalized nutritional supplement schedule, we have accomplished the most important first step in correcting the underlying imbalance that caused the reflex to be active in the first place. By following the program as precisely as possible, you are well on your way to restoring normal function and improving your health.

Dr. Suzan Starler, D.C. is one of a small handful of doctors internationally who have received “ACT” or Advanced Clinical Training utilizing Nutrition response Testing™. Please feel free to view the above video and/or contact Dr. Suzan directly if you have any further questions concerning Nutrition Response Testing™.

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Good morning! Check out this article by Dana Poblete! I agree!

Why Salad Might Not Be The Best Choice After All

September 24, 2015
by Dana Poblete for Thrive Market

Why Salad Might Not Be The Best Choice After All

Have you heard? Salad is Public Enemy No. 1 right now—much to the dismay of faithful dieters everywhere, and a delight to all of its naysayers.
Let’s be totally honest: How often have we sat down to lunch and stared into a pile of lettuce wishing it would morph into something more tantalizing? Plenty. But the health benefits are worth the sacrificial sad salad of iceberg lettuce, cucumbers, and a few carrot shavings, right? Wrong.

Salad is a sly one at inspiring the health halo effect. But its role in the human diet and the environment is anything but angelic. Lettuce is little more than a glorified garnish to heaps of other fillers like celery and cucumbers, and all too often, these ingredients swim in high-calorie dressing with the sodium content of a salt lick. And just because a salad is green, doesn’t mean it’s green. Lettuce alone requires its fair share of water and fossil fuels to get from farm to table, where it delivers only a nominal amount of nutrition.
But don’t get us wrong; salad can often be a smart and satisfying meal option. Here are six do’s and don’ts to ensure a sad salad will never be had again.

Do it yourself.

Don’t pat yourself on the back for ordering a Cobb salad from a chain restaurant.
A typical California Cobb salad—topped with bleu cheese, ranch, and bacon—from a national chain restaurant could have as much as 1,030 calories and a whopping 1,680 milligrams of sodium. A safer way to ensure a healthier salad: Make it at home where you can handpick the most nutritious ingredients and control the portions.

Do start with nutrient-rich greens.

Don’t stick to plain lettuce.
In 2011, lettuce was grown on 206,000 acres of California’s 25.3 million acres of total farm land. That’s a lot considering it’s only slightly more nutritious than water, which comprises about 96 percent of each leaf. Okay, all vegetables are mostly water—but still, iceberg lettuce pales in comparison to other greens like kale and spinach when it comes to nutritional value. (One hundred grams of spinach contains 188 percent of daily requirements for vitamin A and 47 percent for vitamin C, compared to the same amount of iceberg lettuce, which provides 10 percent and 5 percent, respectively.)
And have you tasted iceberg lettuce? We haven’t. (Get it?) Try arugula, also known as rocket, for a salad with a peppery bite. Better nutrition and more flavor just from ditching plain old lettuce? Sounds like an easy win.

Do throw in tons of colorful vegetables.

Don’t throw together a bunch of garnishes.
Just like lettuce, cucumber and radishes contain very little nutrition on top of high water density compared to other vegetables. Some people claim celery is a negative-calorie food, meaning it may require more energy to digest than the energy it actually delivers to the body. Although this is a controversial point, why load a salad with fillers when there are a rainbow of vegetables out there that can pack essential vitamins and minerals into a single meal?
Be adventurous and add in some sautéed Brussels sprouts or mushrooms, or roast some sweet potatoes to mix into a salad for plenty of nutrition and an added dimension of flavor and texture. Sweet potatoes are among the vegetables with the lowest water content (about 77 percent). Plus, cooked vegetables are typically easier to digest than a fully raw salad.

Do add healthy protein.

Don’t add processed protein.
The easy way to salad nirvana is to pile on barbecued or fried chicken strips, maybe a handful of cheese, and a dollop of sour cream. It’s tempting, but it’s a quick way to negate the whole point of eating salad. Instead, go for a healthy dose of protein in the form of a hard-boiled egg. Sustainable tuna and wild-caught salmon are also great options, and provide essential omega-3 fatty acids. For vegetarians and vegans, try flaxseeds, which also contain omega-3s, as well as legumes like garbanzo beans. If you gotta have the cheese and the sour cream, opt for organic, and do it in moderation.

Do experiment with homemade dressings.

Don’t reach for store-bought ranch or bleu cheese every time.
We get it—sometimes it feels like only excess amounts of oil and croutons can save a salad. But one serving of bleu cheese dressing can contain about 142 calories and 280 milligrams of sodium—more than all the rest of the salad ingredients combined, in some cases. A simple homemade citrus vinaigrette made with extra virgin olive oil, champagne vinegar, lemon juice and zest, cracked black pepper, and sea salt will do the trick. Keep dressing portions to two tablespoons.

Do compost uneaten salad.

Don’t throw it in the garbage.
It’s easy to be overly ambitious about a commitment to eating salad; greens can turn into slime quickly in the fridge when we’re rushing to and from work and enjoying more decadent lunches and dinners out. That may be why 1 billion pounds of lettuce ends up in landfills each year. If salad ingredients go to waste, don’t throw them in the garbage; it’s destined to rot in a landfill, releasing methane into the atmosphere. Instead, make an effort to compost your greens so that they can go right back into the soil. Ultimately, be mindful of how much lettuce and other produce you will realistically eat.

If you’ve been looking for a reason to pass on the salad, go ahead and skip it in favor of another nutritious, veggie-heavy meal like a stir fry or veggie bowl.

But if you wholeheartedly love it, or a salad is the most conscientious option next to a double cheeseburger and fries, go for a big bowl of greens. Just go the extra mile and choose your salad ingredients wisely.
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