1 This is a site that is specifically set up to help clients of HealthSmart Nutrition's Life Style Coaching Programs.  Some articles are available to all.  Others can be accessed by MBT clients only.
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2 Resources: Our aim is to empower you so that you will be able to take our recommendations and use them. If you feel comfortable making the right choices it will be because we've done our research, disregarded the hype and the markets fast talk and given you confidence in HealthSmart Nutrition's choice of only proven healthy products and procedures and products.

For example topics such as the following are discussed.

Sleep Deprived????    The kinds of foods that one should eat are a matter of nutritional individuality and can only be recommended after proper analysis of one's metabolic type (Contact HealthSmart Nutrition for information about determining your own metabolic type).

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Multiple Sclerosis - Best Bet Treatment

Ashton F. Embry

Introduction

The formulation of an effective treatment for MS clearly depends on knowing the cause of the disease. The treatment which is suggested in this essay assumes that dietary factors are the main cause of MS onset and progression because such a cause best fits the extensive epidemiological data base and is theoretically plausible. The data and reasoning for interpreting a dietary cause for MS are presented in the companion essay, Multiple Sclerosis and Food Hypersensitivities.

The basic elements of a dietary model for MS are the escape of intact food proteins through a leaky gut and subsequent activation of the immune system. The immune system is activated against tissue in the central nervous system due to molecular similarities between the food proteins and self-proteins in the CNS. Access to the CNS through the blood-brain barrier (BBB) may be aided by type 1 and type 3 hypersensitivity reactions also precipitated by foods.

The keys to combating MS are thus halting the activation of the immune system and healing and strengthening various systems including the gut, the BBB and the immune system.

To read more  Added June 24/2006

3 HealthSmart Nutrition's Products: This is where you can get specific information on MBT products, like Bee Pollen, Hi-Pro93, Coral Cal-Min, Extra Virgin Coconut Oil

Excerpts from an article by

Fallon, Sally MA
"Oiling of America"

POWDERED MILK AND EGGS Oxidized cholesterol in powdered milk and powdered eggs and animal fats used for deep frying initiates the build up of pathogenic plaque. Powdered milk which contains this oxidized cholesterol is added to 1% and 2% milk.

CHOLESTEROL Cholesterol is a large sterol molecule, and it is manufactured by almost every cell in the body. It is nature's repair substance. It repairs wounds and tears in the arteries. It gives structural integrity or stiffness to the cells. It is the precursor for vitamin D and bile salts. It is the precursor to the sex hormones. It is a powerful antioxidant which protects us against free radicals. That is why people with low cholesterol levels tend to get cancer, and that is why as you age, your cholesterol levels should naturally go up because it is there to protect you. Finally it is essential for the development and function of the brain and nervous system. You need cholesterol for the proper functioning of the seratonin receptors in the brain. So if it's not cholesterol, what causes heart disease? There are a number of studies and many theories which suggest a diet of fabricated, processed, refined foods.

CHOLESTEROL LOWERING DRUGS do not lower the risk of coronary heart disease but in study after study have been shown to increase the risk of cancer, intestinal diseases, depression, suicide and violent behaviour.

SUGAR AND HEART DISEASE Most fat in our bodies and in the food we eat is in the form of triglycerides (three fatty acid chains attached to a glycerol molecule). Elevated triglycerides in the blood have been positively linked to proneness to heart disease but these triglycerides do not come directly from dietary fats: they are made in the liver from any excess sugars that have not been completely burned. The source of these excess sugars is any food containing carbohydrates, but particularly refined sugar and processed carbohydrates. Refined sugar and other refined products were virtually unknown in the human diet before 1600 and never used in great quantities before the present century. In 1821 the average sugar intake in America was 10 pounds per person per year; today it is 170 pounds per person per year. As the consumption of sugar has increased so have all civilized diseases. We need foods that are whole, not skeletonized and denatured. Sugar, especially sucrose and fructose has been shown to shorten life in numerous animal experiments. Excessive use of sugar is associated with a rise in blood cholesterol, rise in triglycerides, increase in adhesiveness of the blood platelets, increase in blood insulin levels, etc. Numerous studies have positively correlated sugar consumption with heart disease. These results are far more positive than any of the studies linking heart disease and saturated fats. Moderate use of natural sweeteners is found in many traditional societies. It is therefore recommended you satisfy your sweet tooth by eating fully ripened fruit in season and a limited use of natural sweeteners high in vitamins and minerals such as raw honey, dehydrated cane sugar juice (Sucanat) and maple syrup. Avoid all refined sugars including table sugar, brown sugar, corn syrup, fructose and large amounts of fruit juice. 

4 HealthSmart Nutrition's MBT Advisors: This is where additional training information will be found about HealthSmart Nutrition's Life Style Coaching Programs.        

Highly toxic compound found in foods fried in unsaturated vegetable oils  Source: Health Central: May 2005

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Hydrogenated Oils Does Cause Diabetes Type II 

by David Lawrence Dewey
"Reading provides knowledge...
knowledge leads to answers."

In 1998, I wrote my column, Hydrogenated Oils-Silent Killers" and showed how hydrogenated oils cause diabetes type II. Well, the proof is in the pudding finally. A recent study Researchers from Harvard School of Health examined the long-term relationship between different types of dietary fat and the risk of type 2 diabetes.

More than 84,0000 women aged 34 through 59 were involved in the study. All were free of diabetes, cancer, and cardiovascular disease at the start of the study. After 14 years, slightly more than 2,500 cases of type 2 diabetes were documented. This is 3% out of the test subjects that developed diabetes type II.

As they looked at the detailed dietary information that had been gathered periodically over the course of the study, the researchers concluded that trans fatty acids increased the risk of type 2 diabetes in women. Polyunsaturated fatty acids (Omega-3 essential fatty acids found in fish and flaxseed, pumpkin seed, olive oil and walnuts) does indeed to appear to reduce the risk.

The researchers concluded, "Substituting non-hydrogenated polyunsaturated fatty acids for trans fatty acids would likely reduce the risk of type 2 diabetes substantially."

In the Harvard report, eating saturated fats (found in animal-based foods such as butter or hamburger) or mono unsaturated fats (found in nuts, fruits, vegetables, and some oils such as flaxseed, olive, peanut, and almond) had no association on the incidence of type 2 diabetes. Other studies indicate that mono unsaturated fats increase insulin sensitivity, as well as decrease glucose and insulin levels. Added Feb 7/2006

Diverticulitis - What is it and What can be done about it?

David Crawford is a UK nutritionist who specialises in using natural foods to treat such problems. He says it is correct that you need a high fibre diet (this is what most sufferers are told) but stresses that there is an even greater risk to your health if you eat the wrong type of fibre. You need, for example, to avoid all the mucous-forming grains, including wheat, rye, and dairy, since these will exacerbate the problem. Instead, look for fibre from chickpea or soya flours, from fruit and vegetables and from oatbran and sprouted grains.

Diverticular disease is the usually the result of a long, slow build-up of dietary mucous against the walls of the intestine. Over time, these deposits solidify, narrowing the passage through which the faeces must pass. The intestine responds by trying to expand to maintain normal functioning and it is in the weakened areas of the intestinal walls that the first diverticular pouches appear. A clever nutritionist will know how you can dissolve this build-up of waste matter without resorting to more invasive techniques such as colonic irrigation, where, if the intestinal wall has been damaged, there could be further risks.

Interested in learning more? To read more  Added July 8/2006

5 An acute constipation attack can occur when a regular bowel movement is delayed either by intent or by diet. The large intestine becomes full and strong peristaltic contractions attempt to move waste material out of the system. Peristaltic actions which normally go unnoticed in regular individuals can suddenly become very painful as sections of bowel unaccustomed to pressure are expanded, balloon-like, to accommodate a greater mass of retained fecal matter. Acute attacks are marked by very distinctive, sudden onset, wave-like pains in the lower belly.

Acute constipation is quickly resolved by having a bowel movement. The bottleneck can be unclogged by use of a small enema or by injecting a stimulating and lubricating substance such as castor oil into the rectum.

Acute constipation can readily progress to chronic constipation. The bowel has relatively few nerves which transmit pain so the lower bowel can quickly become....

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