1/7/2011

All contents copyright 2002-2009 by Nutrition Empowerment Systems Corp. All rights reserved. No part of this document or the related files may be reproduced or transmitted in any form, by any means (electronic, photocopying, recording, or otherwise) without the prior written permission of the publisher. 2002-2009 by Nutrition Empowerment Systems Corp., All Rights Reserved worldwide under the Berne Convention and all other applicable international, federal, state and local laws, and all rights are reserved, including resale rights: you are not allowed to give or sell this material to anyone else. If you received this publication from anyone other than www.bodymindnutrition.com, you've received a pirated copy. Please contact us via e-mail at support at www.bodymindnutrition.com and notify us of the situation, thank you for your help in maintaining this intellectual property, and enabling the further development of this information for others to benefit from. Please note that much of this publication is based on personal experience and anecdotal evidence. Although the author and publisher have made every reasonable attempt to achieve complete accuracy of the content in this Guide, they assume no responsibility for errors or omissions. Also, you should use this information as you see fit, and at your own risk. Your particular situation may not be exactly suited to the examples illustrated here; in fact, it's likely that they won't be the same, and you should adjust your use of the information and recommendations accordingly.

Nutrients

Environment

Activities

The BodyMind

Nutrition
System TM
Spirit Body

Mind

1/7/2011

1. Where does energy come from? 2. Do these sources have different values energetically, in other words: can we use more than the caloric paradigm to define what energy is, and where it comes from? 3. How much of your energy does it take to get energy from these sources, in other words: how does it get absorbed and used? 4. What is the immediate Body-Mind relationship & implications when we consider any source of energy?

Gerhard Schmidt, M.D., points out, in The Dynamics of Nutrition, that nutrition is concerned with the assimilation of different levels of energy, which increase in quality the closer they are to sun or light energy.

1/7/2011

A calorie is a unit of energy. Specifically, a calorie is the amount of energy, or heat, it takes to raise the temperature of 1 gram of water by 1 degree Celsius (1.8 degrees Fahrenheit). 1 g Carbohydrates = 4 Calories 1 g Protein = 4 Calories 1 g Fat = 9 Calories One calorie is equal to 4.184 joules, a common unit of energy used in the physical sciences. Most of us think of calories in relation to food, as in "This muffin has 400 Calories." NOTE: calories are determined in a lab. Therefore, can we really apply a calorie system to the human body?

From Wikipedia, the free encyclopedia:

Metabolism is the biochemical modification of chemical compounds in living organisms and cells. This includes the biosynthesis of complex organic molecules (anabolism) and their breakdown (catabolism). Metabolism usually consists of sequences of enzymatic steps, also called metabolic pathways. The total metabolism are all biochemical processes of an organism. The cell metabolism includes all chemical processes in a cell.

1/7/2011

Understanding Your Body Composition Total Weight - Body Fat Pounds = Lean Body Weight 1 lb of LBW (Gain) = 60-120 Extra Calories Burned / Day Ladies (Average Gain is 2-5lbs) = 120-300+ Calories / Day Men (Average Gain is 5-8lbs) = 300-500+ Calories / Day

Insulin sensitivity (drives both glucose and amino acids into your cells and controls all of the positive and negative eicosanoids). Hormone production and function. Thyroid function (your thyroid sets your BMR). Meal frequency and food choices. Activity level and proper pre-, during and post-exercise nutrition. Hydration (over 70% of bodily functions take place in water - not enough water causes all your systems to slow down and unnecessary stress). Muscle tissue (1lb = 60-120cal of metabolic energy burning capacity). Stress (stress also can slow metabolism by placing extra strain on numerous systems; plus, many people tend to overeat when "stressed out") in its initial stages . . . which includes (and definitely is not limited to): toxins acidity slightly increased or decreased temperature (only within the first 2o above or below 98.5o) decreased sleep not recuperating from exercise Sufficient essential fats (omega 6 and 3), vitamins, minerals and other supplements.

1/7/2011

How are You Spending Your Energy? PEACE STRESS

Healing and Repair Maximized DNA Capacity Increased Blood Flow to Organs Maximized Digestive Capacity Enhanced Nutrient Absorption Maximized Immunity Detoxification & Fat Loss Fight or Flight Restricted DNA Capacity Reduced Blood Flow to Organs Reduced Digestive Capacity Reduced Nutrient Absorption Reduced Immunity Increased Toxicity & Fat Gain

Nutrient Source

Insulin Resistant 20% 60% 20%

Atkins, South Beach & Other Caloric Restriction

Moderately Insulin Resistant 40% 30% 30%

South Beach, Mediterranean The Zone (Dr. Barry Sears)

Potentially Non-Insulin Resistant 40% 20% 40%

Vegetarian Vegan Alkaline Systems

What is the potential? 60-90% 20-5% 20-5%

Continued use of the BodyMind Nutrition Principles

Carbohydrates Protein Fats

Nutrient System

Other?

Chi / Prana / 0-Point Energy / Life Force

1/7/2011

The dietary carbohydrate family consists of simple carbohydrates (the sugars) and complex carbohydrates (the starches and fibers) Simple carbohydrates are called monosaccharides, or single sugars. Disaccharides are pairs of monosaccharides

Complex carbohydrates are large molecules composed of chains of monosaccharides Most monosaccharides important in nutrition are the hexoses, simple sugars with six atoms of carbon and the formula C6H12O6 Carbohydrates are composed of carbon, oxygen and hydrogen arranged as monosaccharides or multiples of monosaccharides Most, but not all carbohydrates have a ratio of one carbon molecule to one water molecule, (CH2O)n.

1/7/2011

The three monosaccharides important in nutrition all have the same numbers and kinds of atoms, but in different arrangements Chemical differences account for the differing sweetness of the monosaccharides.

Commonly known as blood sugar, glucose serves as an essential energy source for all of the bodys activities. Significance to nutrition is enormous. Glucose (or dextrose) is one of the two sugars in every disaccharide and is the unit from which the polysaccharides are made almost exclusively.

1/7/2011

Fructose is the sweetest of the sugars. It naturally occurs in fruits and honey. Galactose seldom occurs free in nature, but binds with glucose to form the disaccharide lactose, the sugar found in milk. Disaccharides are pairs of the three monosaccharides; glucose occurs in all three.

These carbohydrates and all the other energy nutrients are built and taken apart by similar chemical reactions: condensation and hydrolysis. Condensation: to make a disaccharide, a hydroxyl (OH) group from one monosaccharide and a hydrogen atom (H) from the other combine to form a molecule of water (H2O). The two are linked with a single oxygen (O).

1/7/2011

Hydrolysis: to break a disaccharide, a molecule of water splits to provide the H and OH necessary to complete the resulting monosaccharides. Hydrolysis commonly occurs during digestion. Maltose consists of two glucose units, produced whenever starch breaks down. Fructose and glucose together form sucrose Lactose is the combination of galactose and glucose commonly known as milk sugar.

http://faculty.clintoncc.suny.edu/faculty/Michael.Gregory/files/Bio%20101/Bio %20101%20Lectures/biochemistry/biochemi.htm#Carbohydrates

1/7/2011

The complex carbohydrates contain many glucose units, and in some cases, a few other monosaccharides strung together as polysaccharides. Three polysaccharides are important in nutrition: glycogen, starches and fibers. Glycogen is a storage form of energy in the human body; starches play that role in plants; and fibers provide structure in stems, trunks, roots, leaves and skins of plants.

These huge molecules are packed side by side in grains such as wheat or rice, in tubers such as potatoes, and in legumes like peas and beans Grains are the richest food source of starch rice in Asia, wheat in Canada, the U.S.A. and Europe; corn in much of central and South America; and millet, rye, barley and oats elsewhere

10

1/7/2011

In plant foods, the non starch polysaccharides that are not digested by human digestive enzymes are known as fiber. Some are digested by GI bacteria. Fibers include cellulose, hemicelluloses, pectins, gums, and mucilages and the nonpolysaccharides lignins, cutins and tannins. Short chains of glucose units that result from the breakdown of starch are known as dextrins.

Fibers differ from starches in that the bonds between monosaccharides cannot be broken down by human digestive enzymes. Each of the fibers has a different structure. Most contain monosaccharides, but differ in the types they contain and the linking bonds. Cellulose is the primary constituent of plant cell walls and is in all vegetables, fruits and legumes.

11

1/7/2011

Like starch, cellulose is composed of glucose molecules in long chains. Chains are not branched and bonds are resistant to digestion. Hemicelluloses are the main constituent of cereal fibers, composed of various monosaccharides with branching chains. The many backbones and side chains make the group diverse, so some are soluble but others are insoluble.

Pectins are commonly found in fruits and vegetables. Gums and mucilages are composed of various monosaccharides and their derivatives. Often used as food additives, such as gum Arabic and the mucilage carrageenan, a food stabilizer. Lignans are nonpolysaccharide fibers, strong and tough components of small seeds as in strawberries.

12

1/7/2011

Fibers can also be classified as soluble or insoluble, depending on their solubility in water. Soluble fibers are indigestible food components that dissolve in water to form a gel. An example is pectin from fruit, which is used to thicken jellies. These fibers delay GI transit, delay glucose absorption and lower blood cholesterol.

Insoluble fibers do not dissolve in water. Examples include the tough, fibrous structures found in celery and the skins of corn kernels. Actions in the body include accelerating GI transit, increasing fecal weight (promotion of bowel movements), slow starch hydrolysis and delay glucose absorption. Since fiber lingers in the stomach and delays gastric emptying it provides a feeling of fullness or satiety.

13

1/7/2011

In the digestion and absorption of carbohydrates, the body breaks down starches into disaccharides and disaccharides into monosaccharides; it then converts monosaccharides mostly to glucose to provide energy for cellular work. Fibers help to regulate the passage of food through the GI system and slow the absorption of glucose, but contribute little, if any, energy.

Absorption occurs via the intestinal villi. Villi are specialized structures for nutrient absorption that greatly increase the surface area of the small intestine to enhance absorption.
http://www.abbysenior.com/biology/digestive_system.htm

14

1/7/2011

Structure and biochemistry of Glycogen

Glycogen structure Glycogen is a highly branched polymer. the many non-reducing end-branches of glycogen facilitate its rapid synthesis and catabolism. Function and regulation of liver glycogen As a carbohydrate meal is eaten and digested, blood glucose levels rise, and the pancreas secretes insulin. Glucose from the portal vein enters the liver cells (hepatocytes). Insulin acts on the hepatocytes to stimulate the action of several enzymes, including glycogen synthase. Glucose molecules are added to the chains of glycogen as long as both insulin and glucose remain plentiful. In this postprandial or "fed" state, the liver takes in more glucose from the blood than it releases.

Structure and biochemistry of Glycogen

Function and regulation of liver glycogen After a meal has been digested and glucose levels begin to fall, insulin secretion is reduced, and glycogen synthesis stops. About four hours after a meal, glycogen begins to be broken down to be converted again to glucose. The human body stores much of its glucose as glycogen. Glycogen phosphorylase is the primary enzyme of glycogen breakdown. For the next 8 12 hours, glucose derived from liver glycogen will be the primary source of blood glucose to be used by the rest of the body for fuel. Glucagon is another hormone produced by the pancreas, which in many respects serves as a counter-signal to insulin. When the blood sugar begins to fall below normal, glucagon is secreted in increasing amounts. It stimulates glycogen breakdown into glucose even when insulin levels are abnormally high.

15

1/7/2011

The primary role of available carbohydrates in human nutrition is to supply the bodys cells with glucose as a source of energy. The body needs and uses glucose as a chief energy source. Storing Glucose as Glycogen: The liver stores onethird of the bodys total glycogen and releases glucose as needed. When blood glucose is high, the liver cells link the excess glucose molecules into long, branching chains of glycogen.

When glucose falls, the liver cells dismantle the glycogen into glucose monomers and releases them to the bloodstream. Available energy is supplied to the C.N.S. and other organs regardless of whether or not the person has eaten. Muscle cells also store glucose as glycogen (the other two-thirds), but they use their own supply, using it during exercise.

16

1/7/2011

Glycogen bonds with water molecules, making it bulky The body can store only enough glycogen to provide energy for short periods of time For long term energy reserves, for days or weeks, the body uses abundant, water-free fat as fuel

Using Glucose for Energy: Glucose fuels the work of most of the bodys cells. Inside a cell, enzymes break down glucose. In early breakdown stages, it can be re-synthesized, however, further breakdown yields small molecules that cannot be reformed into glucose. These small molecules can be synthesized into fat though.

17

1/7/2011

This means that people must consume carbohydrate regularly. However, in a complex set of reactions, the body can synthesize glucose from fat or protein if needed. Making Glucose from Protein: Only glucose can provide energy for brain cells, nerve cells and developing red blood cells. Body protein can be converted to glucose, but has other functions it must perform in the body.

Fat conversion to glucose is also limited. If glycogen stores are not replenished by consumption of carbohydrate, conversion of protein to glucose is called gluconeogenesis. Body preferentially sends the available glucose to the brain and nervous system, since it can only use glucose as an energy source. Next available glucose goes to organs, and finally the muscle cells.

18

1/7/2011

Converting Glucose to Fat: Excess carbohydrate consumption fills glycogen stores to capacity. In the presence of high glucose then, the liver breaks it into smaller molecules and stores them as fat, where capacity is unlimited.

Making Ketone Bodies from Fat Fragments: inadequate supplies of carbohydrate combined with accelerated breakdown of fat shifts the bodys energy metabolism. Fat is broken down, but not completely into energy. Fat fragments then combine with one another to form ketone bodies. Muscles and other cells can use ketone bodies for energy, but if production exceeds usage they accumulate in the blood causing ketosis.

19

1/7/2011

Every cell depends on glucose for fuel to some extent, and the cells of the brain and nervous system depend primarily on glucose for energy. The activities of these cells never ceases, and they do not have the ability to store glucose. To function optimally, the blood glucose concentration is maintained within limits (80-120 mg/dL) to nourish the cells.

The regulation of blood glucose (homeostasis) is accomplished by two main hormones: insulin and glucagon. After eating a meal, blood glucose rises and stimulates the secretion of insulin from the beta cells of the pancreas.

20

1/7/2011

Circulating insulin contacts insulin receptors on cell surfaces, which leads to transport of glucose into cells (and out of the blood), decreasing blood glucose concentration. Once cells are full, the excess glucose is taken to the liver and muscles for storage in the form of glycogen and conversion to fat.

When blood glucose falls, alpha cells of the pancreas secrete glucagon. Glucagons functions include raising blood glucose by signaling the liver to break down glycogen and release it for use by body cells. Another hormone that causes release of glucose from the liver is the fight-or-flight hormone epinephrine (during times of stress).

21

1/7/2011

Balancing in the Normal Range: Fibers and fat slow the digestion and absorption of carbohydrate, so glucose enters the body gradually providing a steady supply. Dietary protein elicits secretion of glucagon, opposing the action of insulin to keep blood glucose in the normal range. If blood glucose falls out of the normal range, the result may be diabetes or hypoglycemia.

Insulin is an animal hormone whose presence informs the body's cells that the animal is well fed, causing liver and muscle cells to take in glucose and store it in the form of glycogen, and causing fat cells to take in blood lipids and turn them into triglycerides. In addition it has several other anabolic effects throughout the body.
From Wikipedia, the free encyclopedia http://en.wikipedia.org/wiki/Insulin

Apart from being the primary effector in carbohydrate homeostasis, it also has a substantial effect on:
small vessel muscle tone, controls storage and release of fat (triglycerides), cellular uptake of blood sugar, amino acids (Insulin is one of the most powerful anabolic hormones increase its signaling capacity and you increase muscle tone, performance, recuperative speed, etc.) and some electrolytes, Insulin has extremely widespread effects throughout the body by its signaling of all the software (hormone) systems (as you will read in The Zone, by Dr. Barry Sears).

22

1/7/2011

The actions of insulin on the global human metabolism: 1. Control of cellular intake of certain substances, most prominently glucose in muscle and adipose tissue (about 2/3 of body cells). 2. Can increase DNA replication and protein synthesis via control of amino acid uptake. 3. Modification of the activity of numerous enzymes (allosteric effect).

1.

2. 3. 4. 5. 6.

7.

Increased glycogen synthesis insulin forces storage of glucose in liver (and muscle) cells in the form of glycogen; lowered levels of insulin induce liver cells to convert glycogen to glucose and excrete it into the blood This is the clinical action of insulin which is useful in reducing high blood glucose levels (as in diabetes) Increased fatty acid synthesis insulin forces fat cells to take in glucose which is converted to triglycerides; lack of insulin causes the reverse Increased esterification of fatty acids forces adipose tissue to make fats (i.e. triglycerides) from fatty acid esters; lack of insulin causes the reverse Decreased lipolysis forces reduction in conversion of fat cell lipid stores into blood fatty acids; lack of insulin causes the reverse Decreased gluconeogenesis decreases production of glucose from various substrates in liver; lack of insulin causes glucose production from assorted substrates in the liver and elsewhere Increased amino acid uptake forces cells to absorb circulating amino acids; lack of insulin inhibits absorption

23

1/7/2011

Epinephrine plays a central role in the short-term stress reactionthe physiological response to threatening or exciting conditions {SUDDEN Stress = Epinephrine Release . . . . FAST FIGHT OR FLIGHT RESPONSE} Secreted by the adrenal medulla When released into the bloodstream, epinephrine binds to multiple receptors and has numerous effects throughout the body Increases heart rate and stroke volume, Dilates the pupils, and constricts arterioles in the skin and gut while dilating arterioles in leg muscles Elevates the blood sugar level by increasing hydrolysis of glycogen to glucose in the liver, and at the same time begins the breakdown of lipids in fat cells

Suppressive effect on the adaptive immune system, Binds to receptors of pancreatic cells, which activate inositolphospholipid signaling pathway, signaling the phosphorylation of insulin (Phosphorylation is the addition of a phosphate (PO4) group to a protein
molecule or a small molecule. Another way to define it would be the introduction of a phosphate group into an organic molecule. Many enzymes and receptors are switched "on" or "off" by phosphorylation. Source: Wikipedia),

The result is a reduced ability of insulin to bind to its receptors . . . as it is critical to fuel the sudden flight or fight situation PERCEPTION OF SUDDEN STRESS = EPINEPHRINE RELEASE = IMMEDIATE ACCESS TO LIVER & MUSCLE GLYCOGEN & DILATION OF BLOOD VESSELS TO THE . . . MUSCLES AND HIND BRAIN {FIGHT OR FLIGHT CENTER}

24

1/7/2011

A corticosteroid hormone produced by the adrenal cortex that is involved in the response to stress; it increases blood pressure, blood sugar levels, may cause infertility in women, and suppresses the immune system (source: Wikpedia). This leads to increased blood glucose concentrations, resulting in increased glycogen depletion in the liver. It also increases blood pressure. Lowers the activity of the immune system in the blood (Tlymphocytes). These normal endogenous functions are the basis for the physiological consequences of chronic stress - prolonged cortisol secretion causes muscle wastage, hyperglycemia, and suppresses immune / inflammatory responses.

In normal release, cortisol has widespread actions which help restore homeostasis after stress It acts as a physiological antagonist to insulin by promoting gluconeogenesis, breakdown of lipids, and proteins, and mobilization of extrahepatic amino acids and ketone bodies a significant drop in blood sugar will signal the release of cortisol. cortisol is an Insulin antagonist . . . and as stress increases ( acidity, minerals, hydra on, temperature, enzyme func on) Insulin resistance rapidly increases . . . causing pooling of blood sugar.

25

1/7/2011

How your body absorbs, uses, and stores energy.

Rising Blood Sugar = Insulin Release

Glucagon brings glucose into balance

by restoring its levels as blood sugar levels begin to get too low (by emptying liver and muscle glycogen . . . if no carbohydrate is consumed.)

Insulins job is to do what?

Yes . . . signal the absorption of blood sugar into your liver and muscle cells . . . TO BRING BLOOD SUGAR DOWN.

Epinephrine & Cortisol

bring glucose up when it begins to drop to even lower levels . . . these goes after glycogen, muscle and fat to accomplish this.

Time of Blood Sugar Absorption 15-50g of carbohydrate consumed on its own. (Glycemic Index Quantities)

Can you identify the four areas where you would be in a blood sugar crash if you only ate 3 meals a day?
Consider how you could be in a cortisol state for over 50% of the day!

1
7am

2
12pm

3
7pm

4
2-5am

According to The Law of Attraction you will attract the exact circumstances, people, opportunities and events that match your mental & emotional states. Imagine the attractions caused by your rising & falling blood sugar!

26

1/7/2011

0 Carbohydrates = Cortisol = Glycogen Depletion

TPL

Cereal

Muffin

Salad / Wrap

Meat/Rice/Veggies

2nd & 3rd & 4th Carb Crashes = MORE CORTISOL . . . . . . Enzyme (Muscle) Loss & Some Fat Burning . . . . . . Mineral/Electrolyte/Water Depletion . . .

Cereal

STRESS =

Insulin Resistance &

TPL Muffin Salad / Wrap

Meat/Rice/Veggies

27

1/7/2011

{The simple secrets to create balance in your Body & Mind.} Upon Waking:
cup organic juice / 1 filtered water + pinch of Himalayan Salt / 5-10 Ionic Trace Mineral Drops + 1-2 Probiotic Capsules TPL

Cereal

Fruit Muffin

Salad Wrap

Fruit

Fruit

Fiber (Milled Flax) Fat (1/2Tbsp Udos Oil) Protein (2-3 Egg Whites)

Meat Rice Veggies

EFAs 1L Filtered Water + Pinch of Himalayan Salt + 5-10TM Drops 1L Filtered Water + Pinch of Himalayan Salt + 5-10TM Drops
(1/2Tbsp Udos Oil)

HSL: Hormone-sensitive lipase is the key enzyme in the mobilization of fatty acids from adipose tissue, thereby playing a crucial role in the overall energy homeostasis in mammals. Its activity is stimulated by catecholamines through cAMP-dependent phosphorylation of a single serine, a process that is prevented by insulin.
http://www.ncbi.nlm.nih.gov/sites/entrez?cmd=Retrieve&db=PubMed&dopt=AbstractPlus&list_uids=8940153

28

1/7/2011

LPL: Lipoprotein lipase is an enzyme which hydrolyzes lipids in lipoproteins, like those found in chylomicrons and very low density lipoproteins (VLDL), into three fatty acids and one glycerol molecule. LPL has different isozymes in different tissues. The form that is in adipocytes is activated by insulin, whereas that in muscle and myocardium is not. This helps to explain why adipose cells gain fat in a well-fed state.
http://en.wikipedia.org/wiki/Lipoprotein_lipase

Rising Blood Sugar = Insulin Release = LPL Release = Fat Storage Signal

Glucagon
The Trigger Point Line

LPL HSL

15-50g of carbohydrate consumed on its own.

Epinephrine & Cortisol Fat release and burning is short lived . . . in the first crash there is a stress induced blood sugar spike, and in the 2nd & 3rd crashes muscle is preferentially used for blood sugar replenishment.

29

1/7/2011

Plate of pasta + large salad + = Insulin & LPL Plate of pasta chicken breast = HSL & Fat Release!
The Trigger Point Line

HSL

HSL

HSL

HSL

11am

12pm

3pm

4:30pm

eicosanoids are signaling molecules derived from omega-3 (-3) or omega-6 (-6) fats. They exert complex control over many bodily systems, especially in inflammation, immunity and as messengers in the central nervous system. The networks of controls that depend upon eicosanoids are among the most complex in the human body. There are four families of eicosanoidsthe prostaglandins, prostacyclins, the thromboxanes and the leukotrienes. For each, there are two or three separate series, derived either from an 3 or -6 essential fatty acid. These series' different activities largely explain the health effects of -3 and -6 fats.
http://en.wikipedia.org/wiki/Eicosanoid

30

1/7/2011

1. Controlling eicosanoids allows you to affect every metabolic function in the body, 2. The research with eicosanoids won the Nobel Prize for Medicine in 1982, 3. Drugs are modeled after eicosanoids to affect the body, 4. They are paracrine and autocrine hormones, whose lifetimes are measured in seconds

5. Eicosanoids were first discovered in 1936 and were called prostaglandins because they were isolated in the prostate gland, 6. 1940s, leukotrienes were discovered; which in part control bronchial constriction and allergies, 7. 1970s, prostocyclins and thromboxanes were discovered; these are related to heart disease, 8. 1980s, among others, lipoxins and hydroxylated fatty acids were found; these have a controlling affect on inflammatory responses and regulating the immune system.

31

1/7/2011

Good Eicosanoids
1. 2. 3. 4. 5. 6. Inhibit platelet aggregation Promote vasodilation Inhibit cellular proliferation Stimulate immune response Anti-Inflammatory Decrease pain transmission 1. 2. 3. 4. 5. 6.

Bad Eicosanoids
Promote platelet aggregation Promote vasoconstriction Promote cellular proliferation Depress immune response Pro-Inflammatory Increase pain transmission

From "The Zone", by Dr. Barry Sears, Ph.D., p 36, table 4-1
Note: EPA (an Omega 3 Oil found in a high concentrations in fish oils like cod and salmon) inhibit the formation of Bad Eicosanoids. {From The Zone, p 172.}

Controlling the balance between "good" and "bad" eicosanoids is as simple as controlling the volumes of protein, carbohydrate and fat . . . and keeping your blood sugar even all day (as in having fruit as snacks), Insulin causes bad eicosanoids to be released, and glucagon controls the levels of good eicosanoids, Proper balance will bring about all the positive physiological affects of increased body fat loss, energy, sleep, and every health and wellness factor.

32

1/7/2011

1. 2. 3. 4. 5. 6.

vasoconstriction (blood pressure increases) heart rate increases oxygen levels decrease pH decreases mineral depletion occurs stamina, endurance and strength decrease through calcium loss used for buffering and decreased access to the central nervous system.

Immediate Results: BP, fat burning, balance cholesterol, water reten on, mental concentra on, physical energy and stamina, endurance, immune func on, strength, alkalinity Long Term Results: Maintain lower body fat levels, lower or eliminate the risks of heart disease, cancer, diabetes, depression, and many other chronic diseases

33

1/7/2011

Hormones are the master controllers of metabolism. They operate with an electrical system. Specific combinations of nutrients will produce specific hormonal responses. By controlling hormonal responses, ANY specific and desired outcomes may be achieved.

Sugars & Starchy Carbohydrates (Rice / Potatoes)

Blood Sugar

1. Disaccharides (sucrose or table sugar & lactose or milk sugar) 2. "complex or starchy" polysaccharides (grains, potatoes, pasta, rice, cereal, baked goods, etc.)

The Trigger Point Line 3 2 1 Glycogen Storage: Liver (20-100g) / Cells (20-100g+) Cell Energy: 5-10g / hr (1 small apple / 1.5-3 hrs) Brain Energy: 4-5g / hr (1 small apple / 3 hrs)

Time
34

1/7/2011

Sugars & Starchy Carbohydrates (Rice / Potatoes)

Blood Sugar

High Insulin Negative Software LPL: Fat Storage

Blood sugar rises too quickly and cannot be used efficiently, therefore creating the results that are often associated with bad carbohydrates.

The Trigger Point Line 3 2 1 Glycogen Storage: Liver (20-100g) / Cells (20-100g+) Cell Energy: 5-10g / hr (1 small apple / 1.5-3 hrs) Brain Energy: 4-5g / hr (1 small apple / 3 hrs)

Time

Sugars & Starchy Carbohydrates (Rice / Potatoes)

Blood Sugar

Vasoconstrictive Cascade
Salt & Mineral Depletion = Dehydration Acidity = Toxicity = Parasites Stress = Carb Depletion 3 2 1 Glycogen Storage: Liver (20-100g) / Cells (20-100g+) Cell Energy: 5-10g / hr (1 small apple / 1.5-3 hrs) Brain Energy: 4-5g / hr (1 small apple / 3 hrs)

Time
35

1/7/2011

Blood Sugar

Sugars & Starchy Carbohydrates (Rice / Potatoes) Digestive Stress & Good Bacteria Cascade
{Bad Bacteria fed by sugar} Diges on = Stress = Immunity = Serotonin 3 2 1 Glycogen Storage: Liver (20-100g) / Cells (20-100g+) Cell Energy: 5-10g / hr (1 small apple / 1.5-3 hrs) Brain Energy: 4-5g / hr (1 small apple / 3 hrs)

Time

Blood Sugar

Sugars & Starchy Carbohydrates (Rice / Potatoes) Solutions After A Blood Sugar Spike
Electrolytes/Trace Minerals/Filtered Water Good Bacteria/B-Vitamins Balance Blood Sugar 3 2 1 Glycogen Storage: Liver (20-100g) / Cells (20-100g+) Cell Energy: 5-10g / hr (1 small apple / 1.5-3 hrs) Brain Energy: 4-5g / hr (1 small apple / 3 hrs)

Time
36

1/7/2011

Glycogen Loading Potential:

Stored Caloric (Energy) Potential: Liver=320-480cal Cells=400-460cal

Time to Depletion (non-exercise) Liver=2-3hours Cells=3-6hours

Blood Sugar

Liver=80-120g Cells=100-150g

Rice
3 2 1

The Trigger Point Line Glycogen Storage

Fruit + Salad

Cell Energy: 5-10g / hr Brain Energy: 4-5g / hr

Meal
Protein: Chicken Carbohydrates: Rice Veggies: Green Beans

1hr

Time

Brain Energy

Cell Energy
5-10g Carb/hr

Glycogen
80% Post Ex. 20% Day

4-5g Carb/hr

Blood Sugar

The Trigger Point Line 3 Glycogen Storage 2 Cell Energy: 5-10g / hr 1 Brain Energy: 4-5g / hr

Cell Energy & Glycogen:

Age / Height / Sex / Activity Stress & Alkalinity Toxins & Waste Insulin Sensitivity

1cup Juice or 1pc Fruit / 2-3hrs

Time
37

1/7/2011

Brain Energy

Cell Energy
5-10g Carb/hr

Glycogen
80% Post Ex. 20% Day

4-5g Carb/hr

Blood Sugar

The Trigger Point Line 3 Glycogen Storage 2 Cell Energy: 5-10g / hr 1 Brain Energy: 4-5g / hr

Cell Energy & Glycogen (2-3hrs) Children: 20-25g Women: 20-30g Men: 25-50g 1cup Juice or 1pc Fruit / 2-3hrs

Time

38