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Key Nutrition Tests

 

  • GLUCOSE: Hemoglobin A1C ( also known as A1c, HbA1c, HgbA1C):  [An optimal level is below 5%.]
    Provides information on the average amount of glucose in the blood over a period of about 3 months (the lifespan of the red blood cell). Measurements can be decreased by increasing intake of fiber, raw foods, and paying close attention to glycemic index and glycemic load of foods.
  • INFLAMMATION: CRP, hs or hs-CRP: [Optimal less than 0.5.]
    Predicts the risk of developing heart disease. A marker for inflammation. Levels can be lowered with intake of quality omega-3 fatty acids and vitamin C.
  • METHYLATION: Homocysteine: [Optimal level is below 6.]
    Plays a role in destroying artery walls, promoting blood clots, and speeds the buildup of scar tissue. This test measures adequate methylation. Measures can be decreased by adequate intake of betaine, folic acid, vitamins B6 and B12.
  • ANTIOXIDANT STATUS: Oxidized LDL/HDL, 8 Oxo-guanine:
    Oxidized LDL/HDL assesses oxidation of fats in the body. 8 Oxo-guanine measures the oxidation of protein. Measures are improved by increasing antioxidant intake and decreasing sugars in the diet.
  • VITAMIN D3 STATUS: Vitamin D, 25 Hydroxy: [Optimal greater than 40.]
    Measures the active form of vitamin D.
  • pH STATUS: First morning urine pH: [Optimal 6.5-7.0.]
    Indicator of the risk of loss of bone minerals. May also indicate immune activation due to allergy or infection. Lowered by consuming more alkaline foods and resolving any allergy or infection issues.
  • ALLERGY: ELISA/ACT Allergy Panel, IgE Testing, Pulse Testing, Elimination Diet.
    These tests measure reactivity to foods or chemicals.

 



 



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