Tag Archive for Clinical Nutritionist

The Power of Protein

By: Emily Roberts MA, LPC

Its 3 PM. Your starving, so you reach for that 100 calorie pack of starch to curb your hunger…and your not satisfied?  Well who would be, there is no protein in it, its all carbs.  We all know protein is important for keeping us full and keeping us strong.  However, studies find that most children are not getting enough and many adults fall short on their daily intake as well.  The reason this is so important, is without the rotation of different proteins and the quantity, out bodies will not make the natural amino acids that keep  us focused, stable, and happy. 

The Facts: Amino acids are the building blocks for Neurotransmitters; amino acids are created by our genetic make-up, but also our diet.  Protein and supplementation are the main sources of changing and increasing amino acid availability in ones body. 

Are You Getting Enough?: To calculate how much protein you need on a daily basis take your body weight in pounds and divide it by 2.2, this will give you amount in grams that your body needs at a minimum (unless otherwise noted by your doctor or other health professional).  For example:  140 pound woman needs approximately 64 grams per day.

Where to Get it:Nuts, lean meats, dairy products, soy, legumes, whey protein powder, and seafood are all great sources.  For kids a serving size is approximately 2 oz, depending on their weight. For adults a serving size is 4 to 6 oz.

Protein for Kids:  even for the pickiest eaters daily protein intake can be achieved.  This especially important when school starts and focus is needed.  In the morning try almond or peanut butter and toast, instead of a pop-tart or sugar filled pastry.  For a mid morning snack, freeze a yogurt and put it in their lunch box, it will be cold by the time snack-time rolls around.  For lunch, turkey and cheese roll-ups, rather than pizza. For dinner, adding in tofu or chicken to your child’s meal will increase their amino acid availability and keep them satisfied longer.

***If your child refuses, whey protein powder is easily hidden in smoothies, milk, and oatmeal.

Why Rotate?: If we eat the same thing everyday our body is going to get used to the amino acids in that food, making it difficult to create new strains of amino acids, thus less neurotransmitter availability.  Therefore, making changes in protein increases your availability to create new strains.  Simple fixes are, chose fish instead of chicken on your salad.  Add protein powder to your morning oatmeal instead of just milk, or try adding in a mid morning snack of yogurt and nuts.

So next time your starving, think about this, will that snack fill me up?  Adding in protein keeps you fuller, longer, carbs alone will leave you feeling hungry and tired.  Instead of that bag of chips try a bag of trail mix, or cheese and crackers .  You will find yourself more focused, in a better mood, and best of all SATISFIED.

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What is Gluten and Why Shouldn’t I Eat it?

By Nikki Jackson-Drummond, CCN

Have you ever wondered what gluten intolerance is and why it has received so much attention recently?  Is this just a new fad from the health food industry or something to take notice of?  How do you find out if you or your child is gluten intolerant?

The answers to these questions might be surprising….

The Basics about Gluten

First, let’s be clear on the meaning of gluten intolerance.  It does not mean allergy.  Gluten intolerance is a physical condition in the gut.   It basically means that your body is not able to digest gluten proteins (from wheat and other grains).  Instead, the body begins to attack these undigested proteins as if they were a foreign invader, damaging the micro-villi that line the small intestine.  The lining becomes inflamed, which reduces the surface area available to absorb nutrients. 

Common symptoms of gluten intolerance:

  • Headaches
  • Depression
  • Sleep problems
  • Impulsivity and/or aggression in children
  • Poor Focus/ Poor Memory
  • Weight Gain or loss
  • Bloating and/or diarrhea
  • Abdominal cramping
  • Joint pain
  • Eczema/Psoriasis
  • ADD/ADHD
  • Low Iron levels
  • Neurological disorders

It All Starts in the Gut

The severity of gluten intolerance may range from gluten sensitivity all the way up to full-blown celiac disease, a true “allergy” to gluten that is an inherited autoimmune disorder.  This is no fad.  In fact, many people are gluten sensitive or intolerant and have absolutely no idea.  In 2000, gluten intolerance was estimated in 1 out of 2500.  Today that statistic is an astounding 1 in 133! 

The misuse of words by the media has caused lots of confusion on this topic.   However, the differences are profound. 

Gluten Sensitivity Can be Fixed 

Put simply, if you test “sensitive” to gluten, take it out of the diet for at least 6 months.  The gut heals and gluten can gradually be re-introduced.  However, some folks may not be so lucky.  Removing the gluten and healing the gut can take care of the symptoms, but removing gluten from the diet must be permanent if there is a true intolerance. 

Why Are More People Gluten Intolerant Today?

Even over the last ten years, cases of gluten intolerance are on the rise.  There are several factors:

  • Dysbiosis:  Some people may not be able to digest gluten because they have gut dysbiosis, an imbalance of good and bad bacteria in the gut.  Dysbiosis can occur from taking antibiotics (especially if used more than once every few years), or from eating foods you can’t digest.  For example:  feeding grains to infants before they can digest them can cause dysbiosis.  The overgrowth of “bad bacteria” along with the undigested fragments of gluten can trick their immune system into thinking the undigested food particles are from the bad bacteria. 
  • Genetics:  Some people may have the gene responsible for improper digestion of gluten, although it has not yet been identified. 
  • Food Quality:  We all know that food today is much more processed and genetically modified in many cases.  We also know that breads today are not made the same as they used to be.  In fact, the gluten proteins found in grains today are structurally different from the grains our ancestors used.  Scientists have recently discovered a peptide in gluten (which triggers the intolerance) that did not exist in ancestral grains. 


How Do I Get Tested?


Click here.  Gluten intolerance is identified with a simple blood test.  As a clinical nutritionist, this is one of the first tests I order when patients do not respond well to neurotransmitter balancing.  We’ll  send you a test kit and then go over the results to devise a diet that suits your body’s needs.  The lab I like to use for this testing will also test for 19 other common food sensitivities, 10 food additives, and 10 food colorings.  You’ll receive the following:

  • Food Intolerance Test kit
  • Results identifying both food intolerances AND food sensitivities
  • 50-page Guide to living with food sensitivities
  • Half-hour consultation with Clinical Nutritionist
  • Gut restoration protocol
  • Price:  $225

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