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Food IS Medicine by Brian Clement, PhD, LN

Brian Clement, Foods, Hippocrates Healthy Living, Nutrition, Powerpoints

Food-IS-Medicine-by-Brian-Clement,-PhD,-LN

Throughout human history, our species has instinctually known that food was not only for sustenance, but had the power to protect and enhance health: Late 18th Century: British sailors consumed citrus fruit to prevent scurvy. 1948: Scientists discovered evidence of phytonutrients. Early 1980s: National Cancer Institute studied phytonutrients’ role in human health. 1990s–Present Day: New phytonutrients are constantly discovered and traced to disease prevention and healing.

Major Phytochemicals in Foods Phenolic compounds Monophenols Flavonoids (polyphenols) Phenolic acids Hydroxycinnamic acids Lignans (phytoestrogens) Stilbenoids Punicalagins Terpenes (isoprenoids) Carotenoids (tetraterpenoids) Monoterpenes Saponins Lipids Triterpenoid Betalains Betalains Organosulfides Indoles, glucosinolates Indole-3-carbinol Sulforaphane 3,3'-Diindolylmethane Sinigrin Allicin Alliin Allyl isothiocyanate Piperine Syn-propanethial-S-oxide Other organic acids Oxalic acid Phytic acid Tartaric acid Anacardic acid

Medical Conditions Addressed by Phytochemicals Darker varieties of foods tend to be richer in phytochemicals Aging Antioxidation Berries, Curcumin, Green tea, Strawberries, Lemon Balm, Rosemary, Oregano, Sage, Thyme, Garlic, Spinach Peppermint Allergies Lemon Balm, Rosemary, Oregano, Sage, Thyme, Peppermint Alzheimer’s disease Blueberries, Blackberries, Bilberries, Tea, Turmeric, Grapes, Garlic, Citrus Fruits, Apples, Onions, Parsley, Sage, Olives, Dark Cherries Antimicrobial/Antiviral Mushrooms (wild & commercial), Garlic, Black Cumin, Cloves, Cinnamon, Thyme, Allspice, Bay Leaves, Mustard, Rosemary, Saffron, Turmeric, Green or Black Tea, Flaxseed Alzheimer’s disease Sage, Oolong Tea, Guarana, Sesame and Sunflower Seeds, Tree Nuts, Rice, Wheat, Paprika, Apples (with peels), Cherries, Figs, Cranberries, Mangoes, Persimmons, Broccoli, Grapes, Onions and Shallots, Spinach, Red Peppers, Carrots, Cabbage, Potato, Lettuce, Celery, Cucumber, Blueberries (wild), Raspberries, Strawberries, Pineapples, Bananas, Peaches, Lemons, Oranges, Pears, Grapefruit, Garlic Onions, Parsley, Sage, Olives, Dark Cherries

Medical Conditions Addressed by Phytochemicals (continued) Darker varieties of foods tend to be richer in phytochemicals Arthritis Green Tea, Mojave Yucca (Spanish Dagger) Asthma Apples, Pears, Red Grapes Atherosclerosis Cranberry, Blueberries, Grapes, Grains, Legumes, Fruits, Vegetables, Linseed Attention Deficit Hyperactivity Disorder (ADHD) Flaxseed, Walnuts, Non-GM Soy, Wheat, Pumpkin Seeds, Squash Seeds, Watermelon Seeds, Cocoa Powder, Brazil Nuts, Sunflower Seeds, Tree Nutsffron, Turmeric, Green or Black Tea, Flaxseed Cancer Berries, Vegetables, Tomatoes, Cranberries, Green Tea, Turmeric, Red Chillies, Cloves, Ginger, Fennel, Kokum, Fenugreek, Black Cumin, Citrus, Apples, Tree Nuts, Avocados, Blueberries, Broccoli, Red Cabbage, Cauliflower, Brussels Sprouts, Black and Green Tea, Carrots, Onions, Garlic, Parsnips, Celery, Parsley, Mangoes, Cinnamon, Thyme, Allspice, Bay Leaves, Mustard (whole), Rosemary, Saffron, Turmeric, Flaxseed, Strawberries, Blueberries, Raspberries, Whole Grains, Peppers, Ginger, Ginseng, Rice, Watercress, Pawpaw, Taro Leaves, Green Banana, Serviceberries, Red Currant, Blackberries, Legumes, Purplecorn, Bilberries, Radishes, Pomegranates, Cherries

Medical Conditions Addressed by Phytochemicals (continued) Darker varieties of foods tend to be richer in phytochemicals Cardiovascular disease Cranberries, Green Tea, Green Leafy Vegetables, Whole Grains, Legumes, Nuts Cataracts Red Grapes, Blueberries, Red Apples, Red Cherries and Blackberries Cholesterol Nuts, Berries, Cherries, Bananas, Oranges Coronary artery disease Nuts, Berries, Fruit, Vegetables, Onions, Tea, Apples Diabetes Nuts, Berries, Satsuma Mandarin Orange, Fruits, Vegetables Diarrhea Tea, Blueberries, Persimmons, Grapes, Legumes, Plums, Grapes, Nuts Eye Diseases Kale, Spinach, Carrots, Corn, Squash, Spirulina, Tea, Grapes, Broccoli, Corn, Green Peas, Brussels Sprouts, Oranges, Tangerines, Bell Peppers (ripe only, yellow– red), Strawberries, Ginkgo biloba, Capers, Apples, Onions, Red and Black Grapes, Blueberries, Blackberries, Cherries, Green Tea, Kale, Scallions, Thyme, Parsley, Legumes, Blackberries, Carob

Medical Conditions Addressed by Phytochemicals (continued) Darker varieties of foods tend to be richer in phytochemicals Helicobacter pylori Infection Korean Red Ginseng, Green Tea, flavonoids, Broccoli, Sprouts, Garlic, Onions, Lettuce, Basil, Cranberries, Garlic, Cabbage, Kale, Brussels Sprouts, Kohlrabi, Spinach, Asparagus, Fennel, Legumes, Herbs, Probiotics, Fermented Vegetables (sauerkraut, kimchi, etc.), Microalgae Hepatitis P. niruri (stonebreaker or seed-under-leaf, relative of the spurges) Hyperglycemia Corn, Legumes, Pumpkin Hypertension Nuts, Berries, Garlic, Corn, Legumes, Pumpkin, Fruits, Vegetables Immune System Herbs, Berries, Onions, Lettuce, Basil, Cranberries, Garlic, Cabbage, Kale, Brussels Sprouts, Kohlrabi, Spinach, Asparagus, Fennel, Legumes, Herbs HIV Infection Green Tea, P. niruri, Brazil Nuts, Sunflower Seeds, Wheat, Rice, Oats, Broccoli, Cauliflower, Brussels Sprouts, Kale, Cabbage, Bok Choy Infertility Small amounts of: Genistein (from legumes), beta-Lapachone (from bark of lapacho tree)

Medical Conditions Addressed by Phytochemicals (continued) Darker varieties of foods tend to be richer in phytochemicals Helicobacter pylori Infection Multiple Sclerosis Cranberries, Blueberries, Mojave Yucca (Spanish Parsley, Thyme, Apples, Endive, Legumes, Broccoli, Dagger), Broccoli, Cauliflower, Brussels Sprouts, Celery, Cherries, Cloves, Grapes, Leeks, Onions, Barley, Kale, Cabbage, Bok Choy Parsley, Tomatoes Menopause Neurodegenerative Diseases Non-GM Soybeans Cranberries, Blueberries, Spirulina, Fruits, Vegetables Obesity Onions, Lettuce, Basil, Cranberries, Garlic, Cabbage, Kale, Brussels Sprouts, Kohlrabi, Spinach, Asparagus, Fennel, Legumes, Herbs Obstructive pulmonary disease Green Tea, Apples, Apricots, Nectarines, Pears (with skin), Plums (with skin), Blackberries, Red Raspberries, Cranberries, Cherries, Broad Beans, Berries, Barley, Raisins, Grapes

Medical Conditions Addressed by Phytochemicals (continued) Darker varieties of foods tend to be richer in phytochemicals Osteoporosis Sepsis Grains, Legumes, Fruits, Vegetablesparagus, Fruit, Vegetables, Grains, Legumes, Teanach, Fennel, Legumes, Herbs Asparagus, Fennel, Legumes, Herbs Parkinson’s Disease Sexual dysfunction Grains, Legumes, Fruits, Vegetables Tribulus terrestris L. (bindii or bullhead) Periodontal Disease Stroke Green Tea Cranberries, blueberries, Fruit, Vegetables Prostate Thrombosis (blood clots) One serving of each of the seven plant food Grains, Legumes, Fruits, Vegetables, Nuts, Seeds color groups daily: White, Yellow, Orange, Red, Tuberculosis Purple, Blue, Green Inhaled Phytochemicals

Outstanding medical study evidence has surfaced documenting the essential effect that combined nutrients have in fighting premature aging and disease. Quite simply put, a chemical synergy is a combination of two or more chemical ingredients—in this case, nutrients—that have an impact much greater than any one ingredient can have on its own. In the same ways that we see the necessity of symbiosis in our general world, we find this process deep in the cells of plant fiber. Like the domino effect or stepping stones leading to success, one nutrient and another must combine to create the maximum health benefit. As nutritional science further delves into this team effect, researchers find that nature has created an infinite web of supporting casts that ultimately creates a pristine product.

For most of the time people have walked the earth, we were nomadic, moving from place to place following the food sources. This put us in a position where we would not only eat simply, but also rarely. This is how the human anatomy was designed and how it operated until recent generations.

For most of the time people have walked the earth, we were nomadic, moving from place to place following the food sources. This put us in a position where we would not only eat simply, but also rarely. This is how the human anatomy was designed and how it operated until recent generations. Today, we consumers confront a format placed before us of breakfast, lunch, and dinner, mostly relying on processed foods. Additionally we are told that if we do not consistently consume, we will be malnourished, which is ironic since most “food choices” have little to do with true nutrition.

Cornell University scientists made the initial discovery in 1935 that a very low-calorie diet could extend the lives of rats by 33% and bestow other health benefits. Since then, other researchers have documented how caloric restriction slows the aging process in a wide range of life forms. In 2009, after a two-decade- long experiment with rhesus monkeys, University of Wisconsin researchers concluded that monkeys who had eaten a third fewer calories than a control group of monkeys aged more slowly and had a lower incidence of cancer, cardiovascular disease, and muscle and brain deterioration. For the hundreds of thousands of people who have attended Hippocrates Health Institute, a minimum of a one-day fast per week has been a core principle of our program. We have documented many health benefits, including this example from the realm of obesity and eating disorders.

Since 1956, Hippocrates Health Institute and a few other organizations worldwide have maintained that an uncooked, organic, plant-based diet is the most effective path to superior health. Although we have conducted hundreds of our own in-house observational studies on thousands of individuals that affirm this core principle, we are pleased to embrace the scientific data that has now emerged to support our findings. As our understanding evolves about the destructive nature of high heat on the living cells of plants, we also see the many chemical changes that occur causing dramatic reductions in nutritional levels. There is also accumulating evidence that newly formed toxic compounds created through the cooking process act to weaken the immune systems of people consuming cooked food.

Nutrient Retention and Health Benefits of Raw vs. Cooked of Processed Vegetables.

Even as consumers purchase increasing amounts of biologically grown organic food each year, corporate nonorganic farming interests continue to insist that there is no nutritional difference between organic and nonorganic plant foods. Beyond the issue of spraying crops with insecticides, fungicides, and herbicides, known disease causers, nutrient-depleted soil adds another dimension to the problem we face. Over the last century, agricultural experts reported that crop growers had farmed and eroded away at least 75 percent of the nutrients in our soil. This, in turn, strongly reflects how much nutrition will be contained in plants grown and sold to consumers.

There is accumulating science data portraying non-sprayed organic fruits and vegetables, generally grown in nutrient-replenished soil, to be far superior nutrient sources than chemically saturated, commercially grown varieties harvested from virtual wastelands. One of the more significant studies, done in 2007, compared the flavonoid content of organic versus nonorganic tomatoes over a 10-year period. The study demonstrated that organic soils, over time, cumulatively intensify the levels of flavonoids in tomatoes, whereas nonorganic soils produced no such beneficial effect.

The finding that organic soils intensify nutrient levels over time has not been taken into account fully in many subsequent studies. This is especially true with meta-analyses or comparative reviews of studies that purport to examine the differences between organic and nonorganic growing practices. This nutrient difference ultimately shows up in products on grocery store shelves. A ground-breaking study in 1993, for instance, compared the mineral content of five food crops grown organically and conventionally as they were taken from store shelves over a two-year period. Clear gaps in nutrient levels were discovered.

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Mary Jo, author, speaker and researcher, founder and director of several schools and Career Colleges:Ohio Institute of Energetic Studies, Institute of Holistic Health Careers, Great Lake School of Integrative Medicine which trained and certified students as Energy Practitioners, Board Certified Holistic Health Professionals, Board Certified Polarity Practitioner.

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