Changes and Updates for Holistic
May 31, 2017 Our phone number has changed to 616 834-0124. Pam is moving out of state so all new Holistic Nutrition Center appointments will be done online. Online appointments have worked well for our genetic nutrition patients, but may be an adjustment from in-office appointments. I ask for your patience while making this transition, sorry for the inconvenience. Please make note of the phone number change: 616 834-0124
February 21 2017: Unexpected office phone problem has been resolved. Sorry for the inconvenience.
February 2017: Pamela is in Florida for the month. Appointments will resume in March.
November 29 2016: Holistic Nutrition Center has a new location in Holland MI, 607 C Heritage Court.
What happened: I rent office space from a small business collective called Warehaus. The collective has been using space in the Greenridge Realty building, but their new management needs the space back, so Warehaus has now moved to a new location.
The new address is 607 C Heritage Court, Holland MI 49423.
Thanksgiving 2016: I was just informed that the office I have been renting is no longer available after Thanksgiving. I will need to find a new location.
November 2016: Article published on www.MTHFRdoctors.com:
October 2016 Update: We have started using a supplement dispensary for our patients. That means that all of our recommended brands will be found in one place to make it much easier for you. You'll also be able to search the site for other products you and your family are already using. To make there experience even better, we're also able to give you a discount when ordering from this site.
April 2016 Update: Holistic Nutrition Center has gone through another transition. After April 2016, this office is limited to the specialty of genetic nutrition.
My husband and I recently returned from a month-long road trip. Our destination took us from Michigan to a genetics conference in Flagstaff AZ and back. The trip gave us a great opportunity to explore this beautiful country, especially the areas we’ve never seen. The time on the road also allowed me to reflect on my work as a nutritionist, and the direction I want to go in this field.
Going to conferences like this keeps me in close contact with other practitioners like myself who examine health through the underlying science. I enjoy talking with and learning from passionate scientists, researchers and other practitioners in fields outside of nutrition because we all share the same goals of patient vitality.
Genetic Nutrition is a new way to look at health, using complicated science, and so far there are few practitioners. The science is cutting edge but is backed up by research and published in medical journals. Our office goal is the same as it has always been, to improve vitality, so the patient feels healthy. But through our new approach patients now have access to labs that uncover their nutritional and genetic biochemistry. They strategically improve the function of their body, using food and proper supplementation.
Most websites and diet programs that focus on wellness use generalized diets based on simple nutrition. The same diet, recommended to all, regardless of variables like gender, age, activity level or body size. Sometimes a simple, healthy diet like this is all that’s needed for the person to feel better.
However, Holistic Nutrition Center goes a lot deeper. I’m very excited to be using genetics in nutrition. We can now see what the body is capable of doing, what it’s doing, and how nutrients are working. With that information, we can make positive changes.
In a patient who lacks energy, we use lab-testing to check energy metabolism in the citric acid cycle to explain the patient’s fatigue, and then apply nutrition to improve the function. In a patient with anxiety, we can look at the neurotransmitter pathway to see if they have the food elements needed to make serotonin. By identifying underlying problems like these, we can develop a strategic plan using diet and specific nutrients to potentially (and ideally) eliminate the problem. When our patients feel better, they often add other lifestyle improvements.
The reason I work in this field is because of my personal journey. I’ve been the nurse working beside outstanding physicians to provide highly specialized care. I’ve been the sick patient who tried a wide variety of medical treatments but lost hope for recovery when symptoms got progressively worse instead of better. I’ve also been the patient who boldly stepped away from conventional medicine, to take a ‘how the body works’ approach, and figure out how to recover so I could enjoy life again. I understand the frustration felt by patients. I’ve met a lot of patients who are a lot like me and need this kind of help. These are the patients I want to help.
At the conference in Scottsdale, I reconnected with practitioners who also define health as ‘vitality’ but work in fields other than nutrition. An emergency room physician is using genetics for burn patients to ‘figure out’ pain metabolism and improve healing by only prescribing medications and nutritional cofactors that are specific to that patient. Medical doctors are having success using nutritional genetics to find new ways to treat diseases like autism, diabetes, and arthritis. Genetic researchers are working with toxins like mold exposure, which affect conditions like anxiety and depression. By combining genetics, metabolism and nutrition in clinical practice, patients are benefitting. The chronically ill are finding hope, people are experiencing more spark to their lives and athletes are using genetic nutrition to improve their performance.
I’ve been using genetic nutrition in clinical practice for the past year. The work is a labor-intensive approach that requires an enormous amount of time per patient. To get it right, I need to look at so many variables that are unique to the individual – symptoms, diet, stress level, exposures, medical and health history, immune function, deficiencies, gut function… because each of these has the potential to affect genetic and metabolic expression. Any deviation from average has the potential to alter nutritional requirements. Now, I am spending between 10-15 hours per patient outside of their appointment time. The best plan for patients requires me to be thorough. Since genetic nutrition is new, there still aren’t industry standards, and there is no computer-driven model to simplify the process. There are very few practitioners. It has to be done by hand and for each patient. It will get easier and faster over time, but right now, this is the only process.
In my opinion, anyone can benefit from genetic nutrition, but it helps to have the right mindset. Patients gain a thorough understanding of their body and how it works, learning about personal risk factors and choose to make the necessary improvements. People who do best with our approach have a habit of setting and achieving goals.
My practice is now limited to genetic nutrition so I can devote the right amount of time to patients who want this deep level of care.
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