1. health and fitness
2. disease
3. cholesterol

Nutritional
Seminar
NTA Community
Project
Presented by:
Kathleen Piercy
& Brenda Shoun
DIGESTION
Digestion Defined
 Digestion
is the mechanical & chemical
breakdown of food.
 The goal of digestion is to reduce food to
small molecules so the nutrients can be
absorbed and used by the cells.
 All of our energy and nutrition come by
way of the gastrointestinal (GI) tract.
Digestive Organs
 The
three organs involved from a
nutritional standpoint are:
Stomach
 Pancreas
 Gallbladder

Digestion
A North to
South Process
Where Does Digestion Begin?
 The
brain readies the digestive tract for
nourishment when we see and smell food
and even start thinking about eating
 This anticipation stimulates the secretion
of saliva in the mouth and gastric juices in
the stomach.
 We must be in a “Parasympathetic” state
to begin proper digestion
Digestion continues South
to the Mouth
 Mechanical
digestion: Chewing reduces
the size of the food particles and mixes
them with saliva for easier swallowing
 Chemical digestion: Before your food
passes from the mouth and down your
esophagus, an enzyme in saliva, begins
to digest the starch in your bread.
 Most carbs are completely digested in the
mouth.
Digestion continues South
to the Stomach
The chewed food mixes with gastric secretions
containing hydrochloric acid (HCl) and digestive
enzymes in the stomach
HCl acid:
 Kills bacteria & parasites
 Bathes & disinfects the stomach
 Activates enzymes to breaks down proteins
 Hydrochloric acid is so strong that it could dissolve
metal.
 It doesn’t eat away at the stomach lining because
mucus is secreted to protect your stomach wall.

Digestion continues South
to the Small Intestines





Here is where most of the magic occurs.
90% of our food is absorbed into the blood to
be utilized for energy, healing, etc.
Carbohydrates are broken down into glucose
and move into the bloodstream into the liver.
Proteins are broken down into amino acids &
peptides and move into the bloodstream into
the liver.
Fats are broken down into fatty acids &
glycerol molecules & end up in the lymph
system.
Digestion continues South
to the Large Intestines
 Recycles
water & waste material
 Captures any lost nutrients still available
(with help of bowel flora)
 Converts the nutrients to Vitamins
K/B1/B2/B12
 Forms & expels feces
Digestion Dysfunction
A North to South Process
 As
a culture we are sympathetically
stressed.
 The brain does not get the message to
trigger the proper digestive processes
 The production of saliva is not triggered
 If we don’t chew at least 30 seconds or
the food is not broken down enough &
burdens the stomach
Digestion Dysfunction
Stomach
 The
stomach is ALL about ACID.
 Factors such as stress, excess carb intake,
nutrient deficiencies, allergies, excessive
alcohol consumption can inhibit HCl
production.
 90% of Americans produce too little HCl.
(Why stomach acid is good for you. J.
Wright)
Digestion Dysfunction
Stomach
 If
there isn’t enough stomach acid foods
don’t get broken down (carbs ferment,
fats get rancid, proteins putrefy).
 Mal-digested foods cause a backward
flow into the esophagus, esophagus isn’t
made for acidic foods from stomach, so it
burns. (GERD, acid reflux, ulcers, etc.)
 Antacids actually do opposite of what is
needed
Digestion Dysfunction
Small Intestines
 If
too little HCl:
 Acidic substance (HCl) is transferring to a
more alkaline environment. Difficult
transition into small intestines
 This can burn the lining of small intestines(duodenal ulcers)
 Undigested proteins and food travel
through the lining creating bigger holes in
the lining (Leaky gut)
Digestion Dysfunction
Systemic
 This
wreaks havoc on the immune system.
What should have been a nourishing food
now assaults the immune system as it sees
it as invaders.
Digestion Dysfunction
Large Intestines
 Gets
the left overs from digestion.
 Proteins try to pass through the ileocecal
valve can clog or jam the valve.
 The undigested foods are degenerating in
the colon causing dysbiosis (microbial
imbalance) and disrupting healthy flora.
 Leaves the colon subject to inflammation,
diverticulitis, IBS, Crohn’s colitis, celiac
diseases.
Tips for Proper Digestion
Function
 Take
10 deep breaths before eating
 Chew food 30 seconds
 High quality meats and fats
 Raw and fermented foods
 Sprouted nuts and seeds
 Pastured dairy
 Probiotics
HYDRATION
Water is the most common nutritional deficiency in the
American population.
Roles of Water
Moistens O2 making it easier to breathe
Transports nutrients
Flushes toxins & eliminates waste
Cushions bones & lubricates joints
Absorbs shocks to joints and organs
HOW MUCH WATER SHOULD
WE DRINK?
Half of your body weight per day
(Minimum ounces/day)
If you drink an 8 ounce diuretic…
add 12-16 ounces of water to daily intake
Add unrefined sea salt
DIURETIC BEVERAGES
Coffee
Caffeinated Tea
Alcohol
Packaged fruit juices
EARLY SIGNS OF
DEHYDRATION
Fatigue
Anxiety
Irritability
Depression
Cravings
Cramps
Headaches
MATURE SIGNS OF
DEHYDRATION
Heartburn
Joint pain
Back pain
Migraines
Fibromyalgia
Constipation
Colitis
HOW TO READ LABELS
(OR HOW TO SPOT THE
MISINFORMATION, LIES AND
DOWNRIGHT DECEPTIONS)
Did you know…
• There are WHOLE FOODS and
there are FOOD PRODUCTS.
Do you know the difference?
You won’t find a label on whole foods,
but you will on food products
3 KEY THINGS TO KNOW
WHEN READING A LABEL
1. Always begin where it says
ingredients, which is rarely
at the top.
Question: Is sugar one of the first ingredients?
2. Make sure there are no trans fats
or hydrogenated fats.
EVER.
3. Make sure there are 3 grams of
fiber for every 100 calorie per serving.
(Most of us don’t get
enough fiber in our diets.)
(THE DIRTY LITTLE SECRET)
Many of the marketers at the
junk food companies are …
SHAMELESS LIARS
WHAT DO THEY DO?
• Put highly misleading labels on foods,
convincing us to buy unhealthy junk
foods for ourselves and our children
Like what??
“Includes whole grains”
“Low fat”
“Contains Omega-3s”
WHAT DO THEY DO?
• Add small amounts of healthy
ingredients to an unhealthy, highly
processed food
For example:
Tiny amounts of Omega-3s are not going to
make up for the fact that a food contains large
amounts of sugar.
Check out this video
if you don’t believe me….
some eye-opening stuff!
https://www.youtube.com/watch?v=-BdFkK-HufU
So now we know…
It’s important to read labels. Even HEALTH
FOODS can contain sugar, refined wheat and
other harmful ingredients.
DO NOT TRUST THE FOOD MANUFACTURERS.
READ THE LABEL.
TERMS TO WATCH FOR
Fortified, enriched, added, extra and plus
Fruit drink
Made with wheat, rye, or multi-grains
Natural
Organically grown, pesticide-free or no
artificial ingredients
• Sugar free or fat free
• Know each of the ingredients
• The trans-fat number must be ZERO
•
•
•
•
•
Dangers of a
Low-Fat Diet
How did we get here?
Traditional to Modern Diet
•
•
•
•
•
•
Hunter-Gatherers
The Agricultural Revolution
Introduction of Refined Sugar
Industrial Revolution
Food Giants were Born
World War I
Dr. Weston A. Price
• Pioneer of nutritional therapy
• Connection between health and
eating habits
• Indigenous diets vs. modern diets
• Must get the fat soluble factor from
animal sources
“Politically Correct“
• “Avoid saturated fats”
• “Avoid red meat”
• “Cut back on eggs”
• “Restrict salt”
• “Lean meat and low fat milk”
Low Fat Diets
• Fats get replaced with high carb processed
foods:
– Quick source of energy- Burn just as quickly
– Less able to satiate us = Chronic snacking
– No fat soluble vitamins = impact on our
immunity
– Decreases the healing process and other
functions
Low-Fat Diets= Increased Sugars
• Eating sugar results in increased glucose level
• Increase glucose requires increased insulin
• Excessive glucose & insulin lead to:
– Diabetes Type II
– Insulin Resistance
– Metabolic Syndrome
Sugar vs. Fat Metabolizers
• Our metabolisms were designed to be
energized by fats & glucose (primarily fat)
• Fat burning, using fat for energy, and it’s the
preferred metabolic state
• Our culture is primarily living off the energy
of glucose
Signs & Symptoms of Fat Burner
•
•
•
•
•
Burn energy like a big fat log in a fireplace
Sustained energy between meals
Burned stored fat for energy throughout day
Have plenty of energy on hand
Can rely more on fat for energy during
exercise, sparing glycogen for when needed
Signs & Symptoms of Sugar Burner
•
•
•
•
•
•
Depends on “kindling” wood
Less able to satiate
Insistent hunger
Increased carbohydrate cravings and intake
Unable to burning fat for weight loss
Burn through glycogen quickly during
exercise
Roles of Fats
•
•
•
•
•
•
Provide a source of energy (fatty acids)
Important in the make up of cell membranes
Needed to absorb fat soluble vitamins
Slow down the absorption of food
Make food taste good
Imperative to manage the inflammatory
process
Essential Fatty Acids
• Alpha-linolenic acid (ALA)- Omega-3 fatty acid
• Alpha-linoleic acid (LA)- Omega-6 fatty acid
– Balancing fatty acids = decreasing intake of
“inflammatory” Omega 6’s FA versus antiinflammatory Omega 3’s
– American diet has an abundance of Omega 6’s as
they are found in fried, fast and processed food
Sources of good fats
• Omega-3s
– Fish Oil
– Flax seed oil (ALA)
– Wheat Germ
– Walnut
– Hemp
– Pumpkin
______________________
• Omega-9s:
– Extra virgin olive oil
– Almond oil
– Avocado oil
• Omega-6s:
– Sunflower oil
– Sesame oil
– Safflower oil
– Peanut Oil
______________________
Saturated:
Palm & Coconut oil
Eggs
Butter
Raw Dairy
Animal flesh fats from
pastured animals
EFA’s & Inflammation
• Inflammation is your body's reaction to an
injury or attack from disease-causing
organisms or foreign substances, such as
toxins.
• Omega-3’s help reduce inflammation
• Omega-3’s can reduce the symptoms of
inflammatory bowel disease, ulcerative colitis
and other inflammatory diseases
Fats to Avoid
• Hydrogenated fats
• Partially-hydrogenated fats
• Highly processed vegetable oils
• Fried fats
– Trans fats are a by-products of the hydrogenation
process (TOXIC)
• These fats are toxic & interfere with the essential roles
fatty acids play within a healthy body
Results of Eating Good Fats
Good source of energy
Important in cell membrane make up
Allows Vitamin A,D,E,K to be absorbed
Healthy liver function
Protects lining of the organs
Slows the absorption of food for proper
energy regulation
• Allows Healing and inflammation
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THANK YOU