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Researchers have found certain changes that take place in the body when a nutrient becomes deficient. By studying the “body language’” or things that are SYMPTOMATIC – one can determine deficiencies of specific vitamins, miner-als, protein, etc. Such analysis is often referred to as “nutritional symptomatology”. It is a way of interpreting bodily signs to find underlying causes. It is especially helpful at detecting sub clinical conditions which do not show up on conventional laboratory tests.
Each of us is biochemically unique. Fingerprints, voices, outward appearances — all differ from person to person. Our nutritional needs differ also. No two bodies react to the same nutritional intake in exactly the same way. We all have different metabolism and so have different nutrient requirements. Some of the foods and supplements we take may be absorbed too quickly or too slowly. Some nutritional factors may be almost completely lacking in our sys-tems. Some of them are already produced by our bodies in quantities large enough that we don’t need more.

Nutritional symptomatology is a  way of determining the nutritional status of the individual. It pinpoints nutritional inadequacies which can be corrected by changes in diet or food supplementation.
Another advantage of symptomatology is that the you are encouraged to participate your own health care. In an-swering the questions, you focuses on many bodily symptoms that could have been taken for granted for a long time, without realizing that nutrition may be involved. It is a learning experience which can help you to monitor your own progress in the future.

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According to the Feb ’09 issue of Dibetices Forecast magazine:  “Some fats aren’t only good — they are essential.  In fact, those known as omega-3 fatty acids interact with nearly every part of your body’s function to prevent cardiovascular disease, inprove your memory, aid fetal development during pregnancy, prottect against Parkinson’s disease, prevent repiratory diseases like asthma, and reduce the risk for Alzheimer’s disease and dementia.  As if that weren’t enough, omera-3s are particularly important for people with diabetes.  ‘They improve whatever insulin the person has or gets,’ says Artemis P. Simopoulos, MD, founder and president of the Center for Genetics, Nutrition and Health, a non-profit educational organization in Washington, D.C., and author of The Omega Diet.  ‘The omega-3s cut down on inflamation, which both [people with type 1 and type 2] have.”  For additional information on omega-3s click here.