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Nutrition Support for Stickler Syndrome Lori Bryant, RD, LD, NSCA-CPT.

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Presentation on theme: "Nutrition Support for Stickler Syndrome Lori Bryant, RD, LD, NSCA-CPT."— Presentation transcript:

1 Nutrition Support for Stickler Syndrome Lori Bryant, RD, LD, NSCA-CPT

2 Support Support: To bear the weight of, to hold in position so as to keep from falling, sinking, or slipping; to be capable of bearing; withstand; to keep from weakening or failing; strengthen; to provide for or maintain The advice in today’s presentation is not intended to replace advice given by your doctor or other health professional. Discuss any new treatments with your doctor.

3 Can nutrition really affect a genetic disorder? ◦Nutrition can change outcomes of conditions like diabetes, heart disease, and hypertension. ◦Patients with Cystic Fibrosis (a genetic disorder) can thrive on the right diet. ◦Each body is unique genetically, therefore, each body needs unique nutrition.  The best nutrition advice is tailored to your lifestyle, environment, food preferences, personality and now we add genetics.  A dietitian can help you individually. ◦Nutrition could explain the varying degrees of expression of Stickler Syndrome in generations.

4 ◦Ruth DeBusk says you don’t have to accept defeat due to your DNA: “Genes matter, but they’re not necessarily destiny. Our challenge is to learn what our genetic makeup is and then to make the appropriate diet and lifestyle choices throughout our lives."

5 Nutrition Support from Food Let food be thy medicine, thy medicine shall be thy food. ~Hippocrates ca. 460 BC – ca. 370 BC Allow good nutrition to lift any burdens on the body and nourish the cells so that they might perform at optimum levels.

6 Lift the burden Lift the burden ◦What foods might I be eating that are increasing my burden? ◦How do I know?  Cleanse or Detox  Food elimination, reintroduction with rotation  Eliminating toxic foods indefinitely Nourish the cells Nourish the cells ◦Every bite that we take becomes a part of us. ◦We can be deficient in essential nutrients. ◦How can I nourish the cells?  Support with food  Support with supplements

7 Control free radical damage Control free radical damage ◦Oxidative stress on the body is a natural process in aging-our bodies break down over time. ◦As metabolic processes occur in the body, free radicals are produced and cause damage to cells. ◦How do I control free radicals?  Lower calories ◦ Control portions ◦ Eat when physically hungry  Prevent storage ◦ Keep in mind the oxidative stress as you reach for second helpings. ◦ “Exercising it off” also produces free radicals  Add anti-oxidants via good nutrition and supplements to squelch free radical activity


9 Reduce inflammation Reduce inflammation ◦Inflammation is part of the complex biological response of tissues to harmful stimuli. ◦Inflammation is an attempt by the organism to protect itself. ◦Inflammation can be caused by poor diet or inappropriate diet per individual. ◦How do I reduce inflammation?  Eliminate foods with known inflammatory response.  Choose foods with a low Glycemic Load.  Add foods known to be anti-inflammatory.

10 Eliminate foods with inflammatory response ◦Foods associated with food allergies, intolerances, and sensitivities  Lactose and dairy, wheat protein, gluten, yeast, soy, egg, artificial sweeteners, flavors, and colors, peanuts, artificial fats, sweeteners, some proteins (shellfish, processed meats) ◦Foods which you react to negatively based upon elimination/reintroduction trials or food allergy testing ◦Possibly avoid nightshade family TEPP  Tomatoes, Eggplant, Potatoes (white), Peppers

11 Choose foods with low Glycemic Load ◦Glycemic Load (GL): a measure of how quickly a portion of food turns to blood glucose and induces an insulin response.  Low (0-10) Moderate (10-20) High (>20)   GL is a better measure and more useful tool than GI because portion is considered. ◦ Choose foods with more protein and fiber  1 cup blueberries GL=3  1/3 cup raisins GL=23  2 Tbsp almond butter GL=0  ¾ cup baked potato GL=23  ¾ cup baked sweet potato GL=8 ◦Combine foods to lower the GL

12 Add foods which decrease inflammation ◦Mediterranean diet  Rich in whole grains, beans, veggies, fruit, oils, seafood ◦Vegan diet ◦Known high anti-oxidant foods  Colorful fruits and veggies, omega 3 oils and essential fatty acids, nuts ◦Consume as many foods in raw, natural state ◦Choose foods based on inflammation factor ◦




16 Nutrition Support from Supplements Add supplements to support body part affected by Stickler Syndrome Add supplements to support body part affected by Stickler Syndrome ◦General collagen support ◦Eyes ◦Ears ◦Joints

17 Collagen support ◦Glucosamine/Chondroitin ◦Quercitin  Black and green tea, capers, apples, red grapes, leafy greens, berries ◦Vitamin C  Rose hip, red pepper, guava, kiwi, broccoli, brussel sprouts, strawberry, orange ◦Vitamin E  Wheat germ oil, almonds, olives, leafy greens ◦Biotin  organ meats, oatmeal, egg yolk, soy, mushrooms, bananas, peanuts, and brewer's yeast ◦Folic Acid  Leafy greens, legumes, liver, baker’s yeast, sunflower seeds ◦Calcium  Yogurt, milk, cheese, spinach, legumes, canned salmon ◦Vitamin D  Unrefined cod liver oil, salmon, mackerel, tuna, sardines, egg yolk, liver ◦Magnesium  Halibut, whole grains, nuts and seeds (pumpkin), legumes, sea salt ◦Standard Process/MediHerb specific formulas  Collagen C  Cataplex E  Ligaplex I

18 Eye Support ◦Carotenoids  Xanthophylls ◦ Lutein, Zeaxanthin  Protective pigments (anti-oxidants) found on lens and retina of eye  Spinach, kale, greens  Carotenes ◦ Alpha-carotene, beta-carotene  Carrots, pumpkin, sweet potato, spinach, greens, ◦Omega 3 fatty acids ◦Cold water fish, cod liver oil, algae extracts ◦DHA ◦Taurine (amino acid)  Brewer’s yeast, eggs, fish, red meat ◦Vitamin C, Vitamin E, Beta-Carotene, Zinc, Copper ◦EPO-Erythropoietin ◦ ◦Juice Plus, raised lutein/zeaxanthin by 44% ◦Standard Process/MediHerb specific formulas  Iplex  Vitanox  Bilberry

19 Ear Support ◦Magnesium  Halibut, whole grains, nuts and seeds (pumpkin), legumes, sea salt ◦Free radical scavengers Vitamins A, C, E in combination with Mg ◦Zinc ◦Oysters, beef, soybeans, chickpeas, wheat germ, pumpkin seeds ◦Anti-oxidants ◦Omega 3 fatty acids-EPA/DHA ◦Alpha Lipoic Acid  Red meat, organ meats, broccoli, spinach, Brewer’s yeast ◦Gingko Biloba ◦Butcher’s Broom ◦Standard Process/MediHerb specific formulas  Congaplex (immune support-prevent infection in ear)  Gingko

20 Joint Support ◦Omega 3 fatty acids ◦Alpha Lipoic Acid ◦Vitamin E ◦Vitamin K ◦Parsley, leafy greens, brussel sprouts, broccoli, cabbage, asparagus ◦Quercitin ◦Nucleoproteins (from organ meats) ◦Salacia Reticula ◦Conjugated Linoleic Acid  Grass fed beef, eggs ◦Glucosamine/Chondroitin ◦Hyaluronic Acid ◦Exercise ◦Standard Process/MediHerb specific formulas  Saligesic  Ostarplex  Catalyn

21 Conclusion ◦Nutrition Support from Food  Choose a diet, based upon personal tolerance and needs, rich in leafy greens and other vegetables, colorful fruits, nuts, legumes, oils and omega 3 fatty acids, certain types of fish, eggs, and some red and organ meats concentrating on portion control and low glycemic load choices. ◦Nutrition Support from Supplements  Supplement with nutrients which could be deficient in diet and therefore in body  Basic whole food based multi-vitamin  Omega 3 fatty acids  Anti-oxidants  Others specific to condition

22 Lori Bryant, RD, LD, NSCA-CPT 1901 Gateway Dr. Suite 175 Irving, TX office: cell:

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