Optimal Health Uncovered

E34: Preventing disease through nutrition

January 12, 2021 Performance Optimal Health
Optimal Health Uncovered
E34: Preventing disease through nutrition
Show Notes Transcript

In this episode, Mike takes the host mic solo in Todd's absence as he is joined by Francine Blinten, a nutritionist at Performance. Francine works with a unique segment of the population including oncology patients, substance abusers and generally sick individuals to get them back to healthy state. Mike and Francine discuss specific diseases and ways to reduce the risk through what you eat and drink. Francine also gives listeners some great advice that can be applied to your everyday nutrition. 

If you have a question for Francine, want to learn more about her or schedule a nutrition consultation, you can find her bio and contact info here.

Introduction

Started in business sector but went back to school for nutrition after having her own family

Started working with an oncologist locally

Started with patients having chemotherapy treatments

Substance abuse patients

General population to unhealthy or sick individuals

Francine really likes the mediterranean diet 

Most studied or evidence-based

Cancer patient that has trouble sleeping at night

If theyre ill, I want to know what supplements and medications theyre taking

Chronic illnesses have a long on-ramp

Public health is for the general population or most people

Triglycerides should be under 100

Why suppose when you could know (Mark Twain)

Without a physicians guidance, without recent labs, clients can still be seen

WBC is white blood cells

What are liver enzymes?

Family history and medical history

Do you need help bathing yourself

Web of professionals at Performance

Optimal Health lifestyle isn’t where you live but a means of education

Everyone can improve

Heart disease or inflammation

Anti-inflammatory foods are typically plant-based

2/3 of my plate is plant-based and 1/3 is protein

Picky about type of meat or protein – well raised, grass fed

Color on the plate – roots are sweeter whereas the leaf of a green plant is more bitter

Sugar in the diet is a treat

Balance with minerals and electrolytes and taste

A craving means the body is off-balance

So much salt and sugar – potassium is also a salt

I don’t crave that as much anymore

You lost a few pounds and are sleeping better are small wins 

The first 5% of weight loss is the most important

Cut out the breakfast cereal and soda which are big strides for certain people

The body wants to hold onto fat

The number that matters the most is less about the scale and more of the LDL 

Waist circumference is important

Abdominal obesity is a good predictor of heart risk and obesity

Fat placement can tell a lot about a client

Fish and vegetables are hard to find when youre on the run

Blueberry muffin is cake, not a good source of nutrition

Understand why you need to make a change in nutrition or diet

How much fat an individual should be eating?

We are 70% water, intracellular and extracellular water

The body is very picky 

Brain is 60% fat, it loves Omega 3 fats

The body does not like trans fat 

If you don’t have enough fat, your body isn’t able to absorb good vitamins like A,D,E, & K.

Fat fills you up and the body needs it

Importance of Cholesterol

The egg is such a great food

The yolk has a lot of beneficial nutrition in it, so don’t throw it away

The problem is sugar

Americans mostly get enough protein

Even vegetarians get enough protein

Poor kidney function, go easy on the protein, its hard to process all that nitrogen

Hepatitis or Tylenol can raise liver enzymes

Heart, nerve, and bone