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12 Steps to Wholesome Nutrition: Food Sensitivities

There is massive confusion between foods that hurt and foods that heal. We will explore some common food sensitivities and suggest alternative (wholesome) food options.

12 Steps to Wholesome Nutrition: Food Sensitivities

There is massive confusion between foods that hurt and foods that heal. We will explore some common food sensitivities and suggest alternative (wholesome) food options.
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This presentation looks into an array of food sensitivities and how they can be identified. We also learn about alternative forms of common food sensitivities and recognize the importance of variety when it comes to food choices.
Dr. Debbie Smith, a qualified Homeopath, Acupuncturist, and Doctor of Chinese Medicine, teaches us about key concepts in Chinese Medicine and how they are used when looking at any health imbalance.
Sedrick Theodosiou is a neuro-linguistic programming (NLP) trainer and practitioner. In this interview, he discusses important psychological contributors to healthy and not-so-healthy behaviors and demonstrates how NLP can be an effective tool for behavioral changes, especially when it comes to food choices.
A summary with the main and guest presentations is attached.
When we think of chocolate mousse, we often picture it as a fat-and-sugar bomb. However, Rachel shows us a healthy way of making chocolate mousse using nutritionally, vibrant raw ingredients – a great option for dessert.
Food sensitivities are very common nowadays, especially gluten, yeast, dairy, and eggs. By taking the time to learn about your own unique responses to food, this assignment will help you identify your potential food sensitivities. This will enable you to make better dietary choices that work for you. PART 1 - ELIMINATION DIET Eliminate foods that you suspect you might be sensitive or allergic to for three weeks. PART 2 - CHALLENGE TEST PERIOD Carefully reintroduce them, one at a time, following the instructions on the sheet. If you are sensitive to any foods, eating them at this time may provoke a stronger reaction than before, making it more obvious which foods are problematic. If you have an adverse reaction to a certain food, remember to wait at least 48 hours before testing a new food. PART 3 - PULSE TEST To increase the sensitivity of your food challenge test, monitor your pulse (heart rate) as it tends to increase if an adverse reaction occurs. Follow the protocol on the sheet. INTERPRETATIONS If you are sensitive to a particular food, try different variations to see if you can still eat that food. For example, opt for grass-fed, organic and/or fermented dairy instead of commercial dairy, or source sourdough rye bread instead of commercial wheat bread. This is part of making individualized decisions if you are looking for optimal health. Now watch the homework interpretation video to bring this learning together for you.

This course is step 6 of the comprehensive 12 Steps to Wholesome Nutrition course by Ian Craig and Rachel Jesson, based on their book Wholesome Nutrition. Each 'step' is available for purchase as an individual class, so you can pick and choose the content that is of particular interest to you.

Requirements

You need to be enthusiastic about learning more about wholesome nutrition and healthy food choices for you. A little prior diet or food knowledge is useful but not essential.

This presentation looks into an array of food sensitivities and how they can be identified. We also learn about alternative forms of common food sensitivities and recognize the importance of variety when it comes to food choices.
Dr. Debbie Smith, a qualified Homeopath, Acupuncturist, and Doctor of Chinese Medicine, teaches us about key concepts in Chinese Medicine and how they are used when looking at any health imbalance.
Sedrick Theodosiou is a neuro-linguistic programming (NLP) trainer and practitioner. In this interview, he discusses important psychological contributors to healthy and not-so-healthy behaviors and demonstrates how NLP can be an effective tool for behavioral changes, especially when it comes to food choices.
A summary with the main and guest presentations is attached.
When we think of chocolate mousse, we often picture it as a fat-and-sugar bomb. However, Rachel shows us a healthy way of making chocolate mousse using nutritionally, vibrant raw ingredients – a great option for dessert.
Food sensitivities are very common nowadays, especially gluten, yeast, dairy, and eggs. By taking the time to learn about your own unique responses to food, this assignment will help you identify your potential food sensitivities. This will enable you to make better dietary choices that work for you. PART 1 - ELIMINATION DIET Eliminate foods that you suspect you might be sensitive or allergic to for three weeks. PART 2 - CHALLENGE TEST PERIOD Carefully reintroduce them, one at a time, following the instructions on the sheet. If you are sensitive to any foods, eating them at this time may provoke a stronger reaction than before, making it more obvious which foods are problematic. If you have an adverse reaction to a certain food, remember to wait at least 48 hours before testing a new food. PART 3 - PULSE TEST To increase the sensitivity of your food challenge test, monitor your pulse (heart rate) as it tends to increase if an adverse reaction occurs. Follow the protocol on the sheet. INTERPRETATIONS If you are sensitive to a particular food, try different variations to see if you can still eat that food. For example, opt for grass-fed, organic and/or fermented dairy instead of commercial dairy, or source sourdough rye bread instead of commercial wheat bread. This is part of making individualized decisions if you are looking for optimal health. Now watch the homework interpretation video to bring this learning together for you.

About the instructors

Ian Craig

Nutritional Therapist & Exercise Physiologist
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Ian is a nutrition and lifestyle practitioner, writer and teacher, who likes to challenge the status quo of modern nutritional and medical beliefs - those limited beliefs that do not serve the world's health. He works with complex modern health imbalances, such as autoimmunity, chronic fatigue and fibromyalgia, plus gastrointestinal complains, and the myriad of weight management challenges. Additionally, Ian is the author of his 'fresh' educational book Wholesome Nutrition, and he is the founder of the Centre for Integrative Sports Nutrition international certificate course. 

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