Functional medicine is a whole body approach to medicine. Everything works together.
Functional nutrition examines how food functions in the body. Every single person is unique, so the way foods are processed by individuals varies.
Genomics is the study of how food influences the behavior of genes. Eating certain things may turn genes in your body on or off. You may be subject to more inflammation than your mother, so your diet might need different foods or supplementation. This information can guide your doctor and nutritionist to best support your health.
Raw cruciferous vegetables reduce inflammation for most people. They produce powerful antioxidants that are only created inside the body. These antioxidants are like a fire hose directed at inflammation. Cooking cruciferous vegetables eliminates that capability. Fermented foods denatures the enzymes, but they do support beneficial gut bacteria.
Listen in as Amanda Archibald shares how genomics can help you improve your quality of life.
Food & Nutrition in Functional Medicine
Personalize your health care by learning about functional nutrition.
Additional Info
- Segment Number: 2
- Audio File: code_delicious/1625cd3b.mp3
- Featured Speaker: Amanda Archibald, RD
- Organization: NCG Health Solutions
- Guest Website: Field to Plate
- Guest Facebook Account: www.facebook.com/FieldtoPlate/
- Guest Twitter Account: @fieldtoplate
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Guest Bio:
Amanda Archibald, RD is uniquely trained as both analyst and nutritionist (RD). This skill set, combined with her culinary expertise, has enabled her to develop a new lens through which we can understand the food and health conversation. Archibald has been involved in lecturing, teaching and producing state of the art experiential food and nutrition learning experiences for consumers and health professionals alike since 2003. Archibald continues to push the edge, teaming with culinary, nutrition and medical experts to produce culinary-focused educational tools and programs for Functional Nutrition Therapy, Genomic Medicine and Functional Medicine. Archibald introduced the concept of Culinary Genomics in the USA in May 2015. This pioneering work in food-gene-culinary cross-talk is a game-changer both in the fields of medicine and the culinary arts. Archibald’s work with Genomic Experts, Bobbi Kline, MD, and Joe Veltmann, PhD, recently received CME accreditation from the University of Virgina School of Medicine.
- Waiver Received: Yes
- Host: Dr. Mike Fenster
Published in
Code Delicious with Dr. Mike
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