The Functional Nutrition Cookbook: Addressing Biochemical Imbalances through Diet

257 Pages·2012·1.541 MB·English

by  Lorraine Nicolle, Christine Bailey

‘In the transition from recommendation to action, people need a “road map”
to help them make relevant and meaningful changes. The authors of this book
have pulled together fantastic systems-orientated therapeutic meal options that
will complement or independently propel individuals towards their goal of
nutrition-orientated optimal health.
Practitioners of functional medicine and others will cherish this book, as it
solves the question: so what CAN I eat, and how do I make it tasty, healthy and
family friendly?’
– Michael Ash BSc, DO, ND, F.DipION, osteopath, naturopath, nutritional
therapist and managing director of Integrated Health Consultancy Ltd
‘Integrating nutrition science with Functional Medicine through an evidence-
based approach, this highly practical book is an excellent resource for any
nutrition-oriented healthcare practitioner helping individuals make dietary
changes to support their health. Combining simple advice with delicious,
nutritious recipes suitable for all, it’s certainly a book to reach for in the kitchen
on a daily basis.’
– Jane Nodder, senior lecturer, clinic tutor and nutritional therapist
‘All the foods we consume affect our function in a positive or negative way. This
health-promoting recipe book will be an invaluable tool for health practitioners
and their patients to identify foods that have a positive function. It is full of
delicious recipes which specifically target the nutritional imbalances associated
with key body systems that are the underlying cause of many health conditions.
This functional approach to eating and lifestyle deals with the root cause of
disease, not just the symptoms.’
– Ken Eddie, managing director of Nutri, leaders in the field of Functional Medicine
education
‘This is a cookbook that has just been waiting to happen. A great practitioner
companion to Biochemical Imbalances in Disease. The well-referenced text helps
practitioners to readily justify nutrition recommendations for their clients in an
evidence-informed manner, and guide them towards reading specific chapters
and key recipes to support their personalised plan. The brilliance of a functional
nutrition cookbook is that as new data emerges it is relatively straightforward to
update text and revise recipes in a highly relevant and practical way. Personalised
healthcare is here to stay and this cookbook will likely be the first of many that
truly attempts to address the importance of diets for the individual rather than
the population.’
– Kate Neil MSc (Nutritional Medicine) MBANT NTCC CNHC Registered
Practitioner, managing director and Head of Quality Assurance, Centre for Nutrition
Education and Lifestyle Management

The Functional Nutrition Cookbook
by the same author
Biochemical Imbalances in Disease
A Practitioner’s Handbook
Edited by Lorraine Nicolle and Ann Woodriff Beirne
Foreword by David S. Jones M.D.
ISBN 978 1 84819 033 7
eISBN 978 0 85701 028 5
of related interest
Make Yourself Better
A Practical Guide to Restoring Your Body’s Wellbeing through Ancient Medicine
Philip Weeks
ISBN 978 1 84819 012 2
eISBN 978 0 85701 077 3
Breaking Free from Persistent Fatigue
Lucie Montpetit
ISBN 978 1 84819 101 3
eISBN 978 0 85701 081 0
The
FuNCTIoNal
NuTrITIoN
CookBook
addreSSINg BIoChemICal
ImBalaNCeS Through dIeT
Lorraine nicoLLe and christine BaiLey
Foreword By the institute For FunctionaL Medicine
London and PhiLadeLPhia
First published in 2013
by Singing Dragon
an imprint of Jessica Kingsley Publishers
116 Pentonville Road
London N1 9JB, UK
and
400 Market Street, Suite 400
Philadelphia, PA 19106, USA
www.singingdragon.com
Copyright © Lorraine Nicolle and Christine Bailey 2013
Foreword Copyright © The Institute for Functional Medicine 2013
Front cover image source: iStockphoto®
All rights reserved. No part of this publication may be reproduced in any material form (including photocopying
or storing it in any medium by electronic means and whether or not transiently or incidentally to some other use of
this publication) without the written permission of the copyright owner except in accordance with the provisions
of the Copyright, Designs and Patents Act 1988 or under the terms of a licence issued by the Copyright Licensing
Agency Ltd, Saffron House, 6–10 Kirby Street, London EC1N 8TS. Applications for the copyright owner’s written
permission to reproduce any part of this publication should be addressed to the publisher.
Warning: The doing of an unauthorised act in relation to a copyright work may result in both a civil claim for
damages and criminal prosecution.
Library of Congress Cataloging in Publication Data
Nicolle, Lorraine.
The functional nutrition cookbook : addressing biochemical imbalances through diet / Lorraine Nicolle
and Christine Bailey ; foreword by the Institute for Functional Medicine.
p. cm.
Includes bibliographical references and index.
ISBN 978-1-84819-079-5 (alk. paper)
1. Nutrition. 2. Nutrient interactions. I. Bailey, Christine, 1970- II. Institute for Functional Medicine. III.
Title.
QP141.N497 2012
612.3--dc23
2012012755
British Library Cataloguing in Publication Data
A CIP catalogue record for this book is available from the British Library
ISBN 978 1 84819 079 5
eISBN 978 0 85701 052 0
Printed and bound in Great Britain
Contents
Foreword by The Institute for Functional Medicine . . . . . . . 9
1 Why and How to Use this Book . . . . . . . . . . . . . . . . . . . . . . . . . 13
2 Improving Gastro-Intestinal Health . . . . . . . . . . . . . . . . . . . . 33
3 Supporting Detoxification . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56
4 Supporting Essential Fatty Acid and Eicosonoid Balance . . . 77
5 Managing Blood Glucose Levels . . . . . . . . . . . . . . . . . . . . . . . . 100
6 Supporting Adrenal and Thyroid Function . . . . . . . . . . . . . . . 123
7 Supporting Sex Hormone Function . . . . . . . . . . . . . . . . . . . . . 147
8 Immune Modulation: Anti-Inflammatory Support . . . . . . . . 167
9 Reducing Oxidative Load . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 185
10 Support for Balanced Brain Chemistry . . . . . . . . . . . . . . . . . . 203
11 Healthy Ageing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 225
INdex . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 250

Foreword
Nutrition is coming to the fore as a major modifiable determinant of
chronic disease, with scientific evidence increasingly supporting the view
that alterations in diet have strong effects, both positive and negative,
on health throughout life. Most importantly, dietary adjustments may
not only influence present health, but may determine whether or not an
individual will develop such diseases as cancer, cardiovascular disease
and diabetes much later in life.1
It is a special pleasure for faculty and staff at The Institute for Functional
Medicine to introduce this book on functional nutrition cooking for healthcare
practitioners and their patients. In this age of highly processed, nutrient-poor
food driving a devastating epidemic of chronic disease in both developed and
developing nations, the need for a different approach to selecting, preparing
and eating ‘our daily bread’ is urgent. By now, most people in the relatively
affluent countries of the world are familiar with the push to eat less fat, less
sugar and more fresh food. Unfortunately, changing eating behaviours is far
more complex – and far more difficult – than that.
Dietary choice is a complicated amalgam of culture, availability, marketing,
taste preferences, stress, knowledge, habit, relationships and economics (not to
mention allergies, intolerances and other health factors). Access to healthy food
can be compromised by commercial food practices, inadequate government
regulation, the location and inventory of neighbourhood food stores, lack
of time to shop and prepare food, and limited finances. While public health
officials speak with great urgency about the need to change food production
and dietary practices, commercial growers continue their heavy use of toxic
pesticides and herbicides and genetic alteration of the food supply, while food
manufacturers continue to rely heavily on additives, excessive salt, fat, and
sugar, harmful processing, and sophisticated and pervasive marketing strategies
to keep us buying the very foods that are making us sick.
9