Nutritional Testing For Kinesiologists And Dowsers

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Nutritional Testing For Kinesiologists And Dowsers

Nutritional Testing For Kinesiologists And Dowsers

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Many kinesiologists and dowsers find it difficult to offer practical, detailed nutritional advice. This may be because they feel overwhelmed by the amount of often conflicting information and advice available, and they can't quite see how to integrate nutritional testing into the rest of what they do.

If you are one of these practitioners, this book is for you. It will help you test for nutritional information in a clear and systematic manner.

This book is different from most nutrition books. It does not set out to teach you a lot of nutrition knowledge and facts. Instead it sets out to teach you how to use your skills as a dowser or kinesiologist to navigate your way through all the information available. It is designed to improve your nutritional testing skills.

The book explains in detail an easy to follow system that allows you to test quickly and easily the exact area you need to be working in. Then you can quickly turn to the relevant section of the book. There you will find information that will help to remind you of the important facts and issues that you need to take into account before you start testing. There is also practical advice that explains exactly how to test and hone in on the relevant information for that client.

Putting together nutritional knowledge with kinesiology or dowsing provides an amazingly accurate and versatile system. This book shows you how.
Contents:
Introduction
How To Use This Book
Walking Your Talk
Nutritional Knowledge
Ideal Diet
Nutritional Indexes
Working With The Nutritional Menu
General Consideration And The Nutrition Session Menu
The Nutritional Testing Menu
What Are The Outcomes?
Meaningful Instructions
Quantity And Timing
Method Of Eating
Temperature Of Food
Meals, Snacks And Timing
Food Quality
Food Storage And Preparation
An Overview Of Metabolism
Energy And Total Calories
Carbohydrate And The Glycaemic Index
Water
Fibre
Protein
Oils And Fats
Cholesterol
Vitamins
Minerals
Phytochemicals
Antioxidants And Free Radicals
Prebiotics And Probiotics
Food Combining
Acid/Alkaline Balance
Raw And Cooked Food
Processed Foods
Food Additives
Stimulants And Anti-Nutrients
Allergy
Tolerance
Vital Energy
Specific Dietary Programmes
Supplements
References
Appendix A1: Vitamins
Appendix A2: Minerals
Appendix B1: Food Classifications - Culinary
Appendix B2: Food Classifications - Nutritional
Appendix B3: Food Classifications - Botanical
Appendix C: The Digestive System
Appendix D1: Life Stage Considerations
Appendix D2: Interactions Between Medication, Food And Supplements
Appendix D3: Reactive Hypoglycaemia
Appendix D4: Obesity & Weight Problems
Appendix D5: Cravings
Appendix D6: Candidiasis
Appendix E: Food Safety Guidelines
Appendix F: Example Of A Client Session

Excerpts
Knock-On Effects
Making changes in one area may mean that changes need to be made elsewhere.
For example, if you test that the person needs to increase their fibre intake, they will probably also need to increase their water intake. It is possible to find this in two ways.

Firstly, you could find it by asking:

Is there anything else we need to know about this?

And then, when you get the answer 'yes', you test till you find that the person needs to increase their water intake.

The other way is for it to come up by getting 'no' to

Is there anything else we need to know about this?

Then 'yes' to

Is there something else we need to do'

And then you test on the menu till you get to 'water'.

The advantage of the first option is that it is totally clear that the two are connected. The advantage of the second option is that in practice it often makes the questioning more manageable. In general I use the second method, but you can set it up either way. Just be consistent about which you do. By 'set it up' I mean you are very clear about what the implication of an answer 'yes' would be, and that you are consistent in this clarity.

From later in the book:

Custom Blends Of Oils
Using muscle testing it is possible to work out a custom blend of oil for a client. Test:

§ How many oils to use
§ Which oils - we have a list of 33 different oils to choose from.
§ Anything special about the oils, e.g. possibilities include that the
oils must be a certain brand, must be cold pressed or must be organic.
§ What proportions for each oil, e.g. 2 parts of olive oil, 3 parts of
walnut oil, 1 x 500 mg EPO capsule, etc.
§ What the dose is, how it is to be taken (frequency, time of day,
with other food, etc.). Sometimes the oil blend would be suitable to use in cooking, put on cooked food or use as a salad dressing, but it is important to test that these options are suitable.
§ Are there any constraints on how far in advance the mixture can be
made up.
§ How long to be taken or when do you retest.

Oils that could be used include:

1. Almond oil
2. Avocado oil
3. Blackcurrant seed oil - supplement
4. Butter
5. Castor oil
6. Coconut oil
7. Corn oil
8. Cottonseed oil
9. Evening primrose oil - supplement
10. Fish oil
11. Grape seed oil
12. Hazelnut oil
13. Hemp oil - supplement
14. Lard
15. Linseed (flaxseed) oil - supplement
16. Macadamia oil
17. Mustard oil (available in the UK from shops selling Indian spices,
etc.)
18. Olive oil
19. Palm oil
20. Peanut oil
21. Pecan oil
22. Perilla oil - used in Korean cuisine
23. Pumpkin seed oil
24. Rape seed / Canola oil
25. Safflower oil
26. Sea buckthorn oil - supplement
27. Sesame oil
28. Soya oil
29. Starflower (borage) oil - supplement
30. Sunflower oil
31. Sweet almond oil
32. Walnut oil
33. Wheat germ oil

So testing might look like this:

Are we looking for a custom oil blend for Kate? Yes How many oils are we using - at least 3? Yes More than 3? No So, three oils? Yes [confirming question] Are any of the oils in the first 10 on the list? Yes Number 1 to 5 inclusive? Yes Almond? No Avocado? No Blackcurrant? Yes Are any of the other oils in the first 10 on the list? Yes [Find the rest of the oils] So the blend is blackcurrant, olive and walnut oils - is that correct? Yes Do we need to know any more about the oils themselves? No For the blackcurrant oil how many parts - more than 1? No [Find the number of parts for each oil] So, it is 1 part blackcurrant, 2 parts olive oil and 1 part walnut oil, is that correct? Yes [confirmation question] So the dose is more than a teaspoonful at a time? Yes More than two teaspoonfuls? No Two teaspoonfuls? No
1 and a half teaspoonfuls? Yes
[Continue testing to find the rest of the information, such as how often the dose it taken, any special requirements or restrictions and for how long.]


Butter Versus Margarine
Clients may ask you whether they should use butter or margarine. The facts are that butter is loaded with saturated fat, and almost all margarines have some saturated fat and, more significantly, trans fatty acids. Testing may indicate a preference for one or the other, or a reduction in both.


Problems With A High Fat Diet

§ Increased risk of obesity (supplies 9 calories per gram of fat
compared with 4 calories per gram of carbohydrate)
§ Increased risk of cancer (breast, colon and prostate)
§ Increased risk of heart problems (high blood pressure, heart
disease)
§ Gall bladder disease
§ Insulin resistance
§ High fat diets line the stomach with lipids and stop the absorption
of antioxidants.


Problems With A Low Fat Diet
Some vitamins are fat-soluble and so are found in foods that contain fat.
They also need fat for transportation into the body. Essential fatty acids are, as their name implies, essential for health.

A study published in the American Journal of Epidemiology in 2007 (Park S, Murphy SP, Wilkens LR, et al. Calcium, vitamin D, nd dairy product intake and prostate cancer risk: the Multiethnic Cohort Study 2007;166:1259-1269) showed a positive correlation between low-fat and non-fat milk consumption and the risk of prostate cancer. This link was not there for whole milk.







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