Health Suppliments & Nutrition

Greenourish Complete – The Organic Superfood Blend You Have To Try!

Everyone’s talking about Specialist Supplement Ltd’s GreeNourish Complete…

This innovative daily food supplement is no ordinary green shake. It is a Soil Association organic, high-fibre combination that contains an impressive 35 green foods, vegetables, fruits, berries, herbs, seeds, sprouts and mushrooms, plus bio-active enzymes – all in one easy-to-make, easy-to-take powder.

The best product is now available.

Simply put – it makes achieving optimum nutrition a reality for everyone, with easy access to organic and vegan nutrients (including food form vitamin C and quality plant protein).

A great all-round supplement to support immunity, digestion (bulk), energy levels, cleansing, detoxification and alkalising of the body.


This organic superfoods blend contains 35 food ingredients plus bio-active enzymes, in concentrated powder form:

11 green foods
Pre-sprouted activated barley, wheat grass, quinoa, barley grass, alfalfa, Seagreens® Ascophyllum (kelp), spirulina, barley grass juice, wheat grass juice, chlorella and nettle.

8 fruits and berries
Acai berry, bilberry fruit, lemon peel, apple, Acerola cherry, bilberry extract, blueberry and cranberry.

7 vegetables
Beet, carrot, tomato, kale, parsley, green cabbage and spinach leaf.

2 herbs and seeds
Linseed / flaxseed and turmeric.

7 sprouts and mushrooms
Kale sprout, broccoli sprout, reishi mushroom, cordyceps mushroom, shiitake mushroom, cauliflower sprout, maitake mushroom.

PLUS bio-active enzymes
Protease, amylase, bromelain, cellulase, lactase, papain and lipase.

Why settle for 5 a day, when you can have 35 a day?!


Pre-sprouted activated barley and barley grass: Barley grass is one of the green grasses. High levels of vitamins and minerals are found in green barley leaves. These include potassium, calcium, magnesium, iron, copper, phosphorus, manganese, zinc, beta carotene, B1, B2, B6, C, folic acid and pantothenic acid.

It’s is said to have 30 times more vitamin B1 and 11 times the amount of calcium than there is in cow’s milk, 6.5 times as much carotene and nearly 5 times the iron content of spinach, close to seven times the vitamin C in oranges, four times the vitamin B1 in whole wheat flour, and 80 micrograms of vitamin B12 per 100 grams of dried barley plant juice. Barley grass is very high in organic sodium.

At the time it is harvested to make juice, barley grass is about 45% protein. It has almost twice as much protein as an equivalent amount of wheat germ and about five times the minerals which accompany animal protein, in addition the protein in barley grass doesn’t come burdened with fat.

It is also believed to contain up to 1,000 enzymes, which are the necessary regulators of the body. In fact, barley grass has one of the highest natural levels of the enzyme SOD (superoxide dismutase), which is a powerful antioxidant that protects the cells against toxic free radicals, thought to be a primary culprit in ageing.

Barley grass also contains the green pigment, chlorophyll – a natural detoxifier that rids the intestines of stored toxins.

Pre-sprouted barley utilises the latest patented scientific food technology, whereby all the natural active enzymes and nutrients in the barley grain are captured just prior to sprouting (the most nutrient- and enzyme-rich stage). The pre-sprouting stage also provides access to a wide variety of vitamins, minerals, amino acids and essential fatty acids.

Wheat grass: Wheat grass has such a high nutrient-to-calorie ratio that it is considered to be a complete food in itself – or a ‘superfood’. In fact, one pound of fresh wheat grass is equivalent in nutritional value to 23 pounds of fresh garden vegetables! One of the main reasons for the excellent nutritional value of wheat grass is the presence of chlorophyll – a green pigment (and powerful phyto-chemical) formed in plants in the presence of sunlight, by the process of photosynthesis. Wheat grass contains up to 70% chlorophyll. A typical analysis includes the following:

– vitamins (including vitamin A, all the B vitamins, vitamin C, vitamin E and vitamin K)
– minerals (including iron, phosphate, boron, copper, selenium, calcium, magnesium, potassium, chromium, manganese, phosphorous, silicon and zinc).

Aside from chlorophyll, wheat grass is also a very good source of:

– dietary fibre
– complete plant protein: Wheat grass contains a surprising amount of complete protein, as is the case with many other fresh leafy greens. What’s more, because it is a plant-based protein, it is also nutrient-dense and lean – it doesn’t contain the high levels of saturated fat, cholesterol and calories usually found in animal / dairy sources.
– natural enzymes: Wheat grass contains a high number of beneficial exogenous enzymes (enzymes not made in the human digestive system), namely: oxidase, lipase, protease, amylase, catalase, peroxidase, tranhydrodinase and superoxydismutase (SOD). These enzymes support efficient digestion – a complex process which involves literally hundreds of thousands of specific enzymes.

Quinoa: This grain has a high protein content and has been added to the GreeNourish Complete blend to support the amino acid profile of the pre-sprouted barley and wheatgrass.

Alfalfa: Rich in vitamins and minerals such as pro-Vitamin A (B-carotene), B6, C, D, E, K, P. Alfalfa yields 10 times more mineral value than an average grain. It also contains chlorophyll and contains 8 essential enzymes.

Seagreens® Ascophyllum (kelp): This is a large, common brown alga (Phaeophyceae) in the family Fucaceae, being the only species in the genus Ascophyllum. It is seaweed of the northern Atlantic Ocean, and is also known as kelp. It is common on the north-western coast of Europe (from Svalbard to Portugal) including east Greenland and the north-eastern coast of North America. Seagreens® Ascophyllum nodosum is sourced from the Scottish Outer Hebrides and is the highest of Seagreensâ® species in terms of iodine levels – typically 700mcg iodine per 1g. Ascophyllum nodosum is rich in both macro-nutrients (e.g. nitrogen, phosphorus, potassium, calcium, magnesium, sulphur) and micro-nutrients (e.g. manganese, copper, iron, zinc etc). It is also host to cytokinins, auxin-like gibberellins, betaines, mannitol, organic acids, polysaccharides, amino acids, antioxidants and proteins, which are all highly beneficial.

Spirulina: Spirulina is a blue-green microalgae. It contains between 55 and 70% protein (more than beef, chicken, and soybeans), 8 essential and 10 non-essential amino acids, as well as gamma-linolenic acid (GLA), beta-carotene, linoleic acid, arachidonic acid, vitamin K, pantothenic acid, magnesium, potassium, thiamin, riboflavin, niacin, iron, copper, manganese, nucleic acids RNA and DNA, chlorophyll and phycocyanin (a pigment-protein complex that is found only in blue-green algae).

Chlorella: An edible, single-cell marine algae (a sea-moss or sea lettuce), chlorella contains chlorophyll, vitamin B12, beta-carotene, polyunsaturated fatty acids and 19 amino acids (including the 8 essential amino acids). It is also a source of calcium, iron, selenium and zinc.

Nettle: A source of chlorophyll, vitamins (including vitamin C), serotonin, histamine, acetyl-choline, minerals (including iron), calcium and silica.

Acai berry: Açai (ahh-sah-ee) is a berry grown in Central and South America, Brazil and Peru. It is rich in minerals, healthy fats, vitamins and other nutrients, including: vitamin C, vitamin A, B vitamins (niacin, vitamin B6 and riboflavin), vitamin K, dietary fibre, omega fatty acids (omega-6 (linoleic acid) and omega-9 (oleic acid)), protein, copper, iron, zinc, magnesium, manganese, potassium, antioxidants (resveratrol, cyanidin-3-galactoside, ferulic acid, delphinidin and petunidin), polyphenols and flavonoids.

Bilberry: Bilberries are any of several primarily Eurasian species of low-growing shrubs in the genus Vaccinium (family Ericaceae), bearing edible, nearly black berries. The species most often referred to is Vaccinium myrtillus L., but there are several other closely related species. Bilberries are distinct from blueberries, but closely related to them. They contain diverse anthocyanins, including delphinidin and cyanidin glycosides., and are often associated with improvement of night vision.

Lemon peel: Lemon peel is packed with beneficial nutrients, such as vitamins, minerals, antioxidants, carotenoids and flavonoids, as well as dietary fibre. In fact, lemon peel is more nutrient-rich than the fruit itself, or even the juice. Vitamins A and C, calcium, potassium and fibre in the peel can support the function of the heart, nerves, muscles, digestive system and eyes. Polyphenols and vitamin C in lemon peel are powerful antioxidant compounds, plus the high content of bone-friendly calcium and vitamin C can also help to keep bones and teeth strong (and the flavonoids in lemon peel work synergistically by improving the absorption of vitamin C – the flavonoid naringenin, in particular). Carotenoids convert to vitamin A inside the body, and vitamin A, as we know, helps to keep eyes healthy. Extracts of lemon peel (and other citrus peels) can also help in healing wounds.

Apple: Apples are a rich source of pectin: a naturally-occurring carbohydrate. Pectin is particularly good at helping to lower blood cholesterol levels. The liver pumps excess cholesterol into the bile, which then enters the intestines. If pectin is present in the intestines, it will bind with the cholesterol and take it out of the body. Pectin also changes into galacturonic acid, which can combine with heavy metals (such as lead and mercury) and certain radio active materials in the gut and take them out of the body. For people who are prone to constipation, pectin can provide a gentle form of fibre, which acts as a bulk laxative and mops up toxins that enter the intestines.

Acerola cherry: Acerola cherries are known as superfruits, due to their excellent nutritional value and exceptionally high vitamin C content. Vitamin C is essential for the growth and repair of cells and for a strong immune system. Acerola cherries provide a naturally bio-available and powerful source of vitamin C, which is fully utilised by the body – unlike synthetic ascorbic acid, which is sold as vitamin C.

Blueberry: Blueberries contain high levels of anthocyanin antioxidants, including malvidins, delphinidins, pelargonidins, cyanidins and peonidins. They also contain the antioxidant flavonoid, quercetin. And, if you want to maximise the antioxidant benefits from blueberries, go organic!

Cranberry: For many years, researchers believed that the ability of cranberries to help prevent urinary tract infections (UTIs) was partly related to the strong acidity of the cranberries. Recent research has shown that it’s not the acidity of the cranberries, but the unusual nature of their proanthocyanidins (PACs) that is related to prevention of UTIs. The special structure of these PACs (involving A-type linkages between their components) acts as a barrier to bacteria that might otherwise latch on to the urinary tract lining. In many studies, the UTI-preventing benefits of cranberries are somewhat modest and limited to women who have recurrent UTIs. But this whole area of investigation has opened the door to an understanding of other possible cranberry benefits. For example, stomach ulcers are often related to overgrowth and over-linking of one particular type of stomach bacteria (Helicobacter pylori) to the stomach lining. In much the same way as cranberries may help prevent bacterial attachment to the lining of the urinary tract, they may also help prevent attachment of bacteria to the stomach lining. There is already some preliminary evidence that cranberry may help protect us from stomach ulcer in this way. We expect to see future studies confirming this fascinating type of health benefit. Among the fruits and vegetables richest in antioxidants berries such as cranberries rank right up there at the top of the list. They have a vast array of other nutrients too, including digestion-aiding enzymes.

Beet: Beetroot is the taproot portion of the beet plant. It is one of several of the cultivated varieties of Beta vulgaris grown for their edible taproots and their leaves (called beet greens). It is a source of dietary fibre, folate (vitamin B9), manganese, potassium, iron and vitamin C. The deep red colour of beetroot results from the presence of a type of betalain pigment (betacyanins). Beetroot is also a source of betaine and inorganic nitrates.

The deep red colour of beetroot results from the presence of betalain pigments. There are two categories of betalains, one of which is responsible for these reddish to violet colours – betacyanins. Betanin is an example of betacyanins present in red beetroot.

Betaine is a naturally-occurring substance and amino acid, found in plants and particularly in beetroot. Betaine is created by choline, in combination with the amino acid glycine.

Research* carried out by Professor Andy Jones and colleagues (University of Exeter, UK) highlighted beetroot juice as a source of nitrate. The Professor stated that “Nitric oxide (NO) is vitally important in human physiology and it modulates many of the processes that are essential to exercise performance. Evidence indicates that NO availability can be enhanced by dietary supplementation with inorganic nitrate which is abundant in green leafy vegetables and beetroot.”

Carrot: Carrots are a good source of thiamin, niacin, folate and vitamin B6 (which act as co-factors to enzymes during substrate metabolism in the body), as well as manganese, and a very good source of dietary fibre, carotenes, vitamin A, vitamin C, vitamin K and potassium. Carotenes are converted into vitamin A in the liver cells. Beta-carotene is the major carotene present in these roots – a powerful antioxidant and a nutrient involved in all of the functions of vitamin A, such as maintaining good eye health, reproduction (sperm production), maintenance of epithelial integrity, growth and development. Carrots are also rich in the poly-acetylene antioxidant, falcarinol.

Tomato: Tomatoes are recognised for their high antioxidant content, including a rich concentration of lycopene. Tomatoes also contain vitamin C, potassium, folate, vitamin K, vitamin E (Alpha Tocopherol), thiamin, niacin, vitamin B6, magnesium, phosphorus, copper, dietary fibre, vitamin A and manganese.

Kale: Kale is a lutein-rich food – a carotenoid nutrient. Among the carotenoids, lutein is perhaps best known for its supportive role in eye health, and in particular, for its ability to protect different parts of the eye from potential damage by light or oxygen.

Parsley: Parsley (Petroselinum crispum) is a bright green, leafy species of Petroselinum in the family Apiaceae, native to the central Mediterranean region (southern Italy, Greece, Algeria, and Tunisia), naturalised elsewhere in Europe, and widely cultivated as a herb. It contains vitamins A, C, E, bioflavonoids, iron, folic acid, volatile oils, coumarins, flavonoids, chlorophyll, manganese, calcium and potassium.

Green cabbage: Cabbage is one of two vegetable types (the other is root vegetables) found to be a mainstay for the prevention of type 2 diabetes in a 2015 study** of over 57,000 adults in Denmark. In this very large-scale study, adults who closely followed the Healthy Nordik Food Index were found to have the lowest incidence of type 2 diabetes. Importantly, this key health benefit was linked to six food intake categories: (1) fish, (2) rye bread, (3) oatmeal, (4) apples and pears, (5) root vegetables, and (6) cabbage. Researchers have now identified nearly 20 different flavonoids and 15 different phenols in cabbage, all of which have demonstrated antioxidant activity.

Spinach leaf: Spinach (Spinacia oleracea) is an edible flowering plant in the family Amaranthaceae native to central and western Asia. It contains vitamins A, B2, B6, B9 C, E and K, lutein, magnesium, manganese, folate, betaine, iron, calcium, potassium, folic acid, copper, protein, phosphorus, zinc, niacin, selenium and Omega 3 oils. More recently, opioid peptides called rubiscolins have also been found in spinach.

Flaxseed: Most plant foods contain at least small amounts of phytonutrients called lignans. Lignans are unique fibre-related polyphenols that provide us with antioxidant benefits, fibre-like benefits, and also act as phytoestrogens. Among all commonly eaten foods, researchers*** now rank flaxseeds as the number one source of lignans in the human diet. Flaxseeds contain about 7 times as many lignans as the closest runner-up food (sesame seeds). They contain about 338 times as many lignans as sunflower seeds, 475 times as many as cashew nuts, and 3,200 times as many lignans as peanuts. When we think about antioxidant-rich foods, the first foods that come to mind are typically vegetables and fruits. Of course, foods in both of these food groups can be outstanding sources of antioxidants! Yet according to recent research, flaxseeds also belong high up on our list of antioxidant-rich foods. When flaxseeds are compared with other commonly eaten foods in terms of their total polyphenol content (polyphenols are one very important group of antioxidants), flaxseeds rank 9th among 100 commonly eaten foods. The antioxidant benefits of flaxseeds have long been associated with prevention of cardiovascular diseases and have recently also been tied to decreased insulin resistance.

Turmeric: Turmeric (Curcuma longa) is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae. It is a spice which contains dietary fibre, volatile oil, vitamins (such as vitamin C and vitamin B6), minerals (such as potassium, calcium, iron and magnesium) and the yellow pigment, curcumin.

Kale sprout: Most edible seedlings of Brassica vegetables, including kale sprouts and kale microgreens, are packed with vitamin C. Kale sprouts are also notable for their high levels of glucosinolates, and more importantly, their metabolites isothiocyanates.

Broccoli sprout: Broccoli sprouts are a source of glucoraphanin, which creates sulforaphane when chewed or swallowed – a compound which accelerates the body’s ability to detoxify from various pollutants. As with kale sprouts, these sprouts are also notable for their high levels of glucosinolates, and more importantly, their metabolites isothiocyanates.

Reishi mushroom: With the Japanese name Reishi or Mannetake (10,000 year mushroom), the Chinese name Ling Zhi (spirit mushroom – mushroom of spritual potency), this mushroom is also referred to as the ‘mushroom of immortality’ of Chinese legend because it has been linked to anti-aging and longevity, as well as detoxification, anti-inflammatory actions, energy boosting, immunity and more. Reishi is rich in active polysaccharides, as well as triterpenoid compounds (primarily ganoderic and lucidenic acids).

Cordyceps mushroom: Some of the most interesting potential health benefits of cordyceps include its ability to support respiratory health, increase oxygen uptake, boost heart health, detoxify the body, slow the aging process, increase energy and improves the immune system.

Shiitake mushroom: Lentinus edodes are widely eaten as a food and used in herbal preparations in the Far East and South America. They have more recently grown in popularity in the West and contain triterpenes, polysaccharides and lentinan.

Cauliflower sprout: Cauliflower is a member of the cruciferous vegetable (or Brassicaceae) family- along with broccoli, cabbage, kale, brussel sprouts and some other less common varieties. Recent studies suggest that cruciferous vegetables are an excellent source of natural antioxidants due to their high levels of various phytochemicals, as well as good suppliers of essential vitamins, carotenoids, fibrer, soluble sugars, minerals, and phenolic compounds. In fact, itâs believed that brassica vegetables are the largest source of phenolic compounds in the human diet.

Maitake mushroom: The maitake mushroom is a large mushroom native to North America, Europe and Japan. The Japanese name “maitake” literally means “dancing mushroom.” It is also referred to by the English name “hen of the woods” because of its substantial size and unique shape. Maitake mushrooms have been used as medicine in Japan for centuries â they are traditionally believed to promote longevity. Research on the mushroom’s health benefits began in Japan in the 1980s and is now being pursued in the United States. Maitakes contain a polysaccharide (many sugar molecules joined together to form one large molecule) called beta glucan. Just some of the proclaimed health benefits associated with this mushroom include immune booster, blood sugar management and heart helper.

Enzyme blend: Proteases are digestive enzymes that break proteins down into amino acids. Amylase is a digestive enzyme essential for our digestion of carbohydrates, as amylase breaks down starches into sugars. Bromelain is a protein-digesting enzyme mixture derived from the stem, fruit, and juice of the pineapple plant. Cellulase is any of several enzymes produced chiefly by fungi, bacteria, and protozoans that catalyze cellulolysis, the decomposition of cellulose and of some related polysaccharides. Lactase is a type of enzyme that breaks down the sugar, lactose, found in dairy products. Papain is a proteolytic enzyme extracted from the raw fruit of the papaya plant. Proteolytic enzymes help break proteins down into smaller protein fragments called peptides and amino acids. Lipase is the enzyme responsible for the breakdown of fats that we consume. Specifically, lipase breaks fats into fatty acids and glycerol (simple sugar alcohol).

All this in one organic superfoods blend – can you afford not to try it?! Daily organic nutrition made easy. Ideal for the whole family!


Running Out Of Energy Throughout The Day? How’s Your B12?

When you were young I bet you had all the energy you needed. Doesn’t it seem like kids below a certain age never run out of energy. They could run all day and still be bouncing off the walls when bedtime comes around.

If you’ve noticed that too, you aren’t alone.

I was sitting outside the other day at a State park just enjoying the sights and sounds of nature. Birds were chirping, squirrels were dashing through the brush and zipping up trees, occasionally I would hear the sound of a distant dog barking on a walk with their owner.

I also heard distant voices on the gentle breeze. It sounded like kids, maybe 4 or 5 years old walking with their dad. I could hear them counting their steps, reading signs along the path and asking questions left and right as inquisitive kids tend to do.

When they reached the trailhead I heard them say, “lets go around again!” You could hear their love for a good hike in their exuberant voices. But the response from their dad was, “not now, you tired me out.”

You don’t think about your energy levels when you are young, but as we creep up in age our energy production starts to fall.

Did you know, this might be because we become deficient in certain important vitamins as we age. B vitamins are typically low such as B6, B12, and B9 (or folate). The B vitamins are important for a number of things, but energy production is an important one.

But you might be saying, “I eat plenty of vitamin rich foods, and I even take a multi-vitamin.”

It turns out many of us may be deficient in key vitamins even though we have plenty of those vitamins in our system. The reason that might be is because about 60% of Americans have genetic mutations that prevent our bodies from converting these key elements into the active form our bodies need to make use of them.

These defects, called methylation defects or MTHFR, actually prevent us from utilizing the vitamins already in our system.

Put it this way you may not have a problem absorbing vitamin B12 but you may have a problem converting the inactive form into an active form.

Let’s take vitamin B12 for instance. The common synthetic form used in food enrichment and supplements is called cyanocobalamin. In a functioning system we convert that B12 into methylated B12 or vitamin B12 methylcobalamin. But if we happen to have a methylation defect that does not happen and it leads to a deficiency even though we may have plenty of B12 in our blood stream.

So what can we do? The good news for the 60% of us with a methylation defect is that we can take Methyl B vitamins. Methyl B12 and Methyl Folate use the active form of B12 and Folate that our body needs and can use without the conversion.

If you have MTHFR your only option is to choose methylated versions of these vitamins, but for the rest of us it may be beneficial to do so as well. For one, unless you have been tested you may not know if you have the genetic mutation. Better safe than sorry right?

It really isn’t a big deal, because Methyl B12 and Methyl Folate are readily available in supplement form. It’s as easy as a few clicks on Amazon, or a trip to your local grocery store even.

After that, you are ready for that extra loop on the hiking trail. Just make sure you packed a few snacks for the kiddies.

For a fun look at the benefits of methyl folate vs folic acid see the video below

Signs Of Too Much Folic Acid – Is Excess Folic Acid A Cause For Worry?

Folate, when it comes from food is a good thing. You can never really have too much folate when it comes from food. Whole food sources of folate might come in the form of meat like chicken or beef. Or, alternately from lentils, beans or dark leafy greens.

Sometimes we might not get enough folate from our diet and may need to supplement with an added source. When you do so it is important to keep a couple things in mind. First off stay away from the synthetic form folic acid as your body may not be able to convert it into the active form folate.

Second make sure you stick to the recommended dose. Some of the side effects you might notice if you are taking too much folate is diarrhea, cramps, confusion, and skin reactions like rashes as well as difficulty sleeping, mood changes and even a lower sex drive. The max amount you want to consume each day from supplements is 1,000 micrograms. Note that that total also includes folic acid from fortified foods.

The optimal dose per day of active folate is 400 micrograms. But if you are taking a 400mcg folic acid supplement you might not be getting as much active folate as you think, we’ll go into more detail on why in a moment.

While a rash may not seem like too bad of a symptom, excess folic acid can come with more severe symptoms such as epilepsy, an increased risk of prostate cancer and colorectal tumors. You see the enzyme needed to convert folic acid into a usable form in the body can be slow or ineffective causing unmetabolized folic acid to build up in ones tissues and plasma.

To make matters worse excess folic acid can hide a deficiency in vitamin B12. If you are deficient in B12 for too long it can lead to neurological changes, anemia, fatigue, and even nerve damage.

How Should You Use Folic Acid

Using the terms folate and folic acid interchangeably gets confusing (try to think of it as folate is natural, folic acid is synthetic). It is recommended you get most of your folate from whole food sources like fruits, vegetables and meat. Food sources of folate also contain many other essential vitamins and minerals that your body needs.

Supplementation comes into play when you are not getting enough folate from foods or your body has trouble absorbing it into a usable form. Most adults need 400 mcg a day, however pregnant women (or those trying to get pregnant) need a higher dose around 600 mcg a day.

We hinted at it before, but choosing the right kind of folate is important as well. Many prenatal vitamins contain the artificial form folic acid, which often times the body cannot convert into a usable form. The bioactive form l-methylfolate or simply methylfolate avoids many of the risks of taking too much of the synthetic folic acid.

This quick video shows a bit more on why folate is preferred over folic acid.

Naturopathy Facts

From the basics of science to a common understanding of areas such as biochemistry and physiology, all healthcare professionals work with the same basic understanding of how the body works and how the principles of medicine actually work. 7Vitalism as a concept was refuted by Wohler in 1828, but the idea continues to thrive in natural medicine. 7It is perhaps not surprising that natural medicine has developed into different practices such as homeopathy, acupuncture and herbalism. 7

The USAThe naturopathic school system trains naturopathic medical students primarily as family doctors. 12Other naturopathic doctors prefer to focus on certain areas of naturopathic treatment modalities such as homeopathy, botanical medicine or physical medicine. 12Although it is a diverse group, most physicians agree on common treatment principles. Learn more here12 One of the most important principles of naturopathy is that the body uses its inherent ability to heal itself when the cause of the disease is eliminated, and the use of natural treatments can help to influence those abilities. 12

Naturopathy is an independent system of basic medical care, which results from a strong philosophical conviction about life, health and illness. 7His principles and philosophies are an integral part of naturopathic assessment, diagnosis and treatment. 7It combines modern scientific knowledge with traditional and natural forms of medicine and emphasizes disease as a process rather than as a whole. 7Naturopathic medicine is defined by principles rather than methods or modalities. 7The focus of naturopathic therapies is on the treatment of the causes of disease and the stimulation of the healing power of the body through the use of natural techniques and therapies. 7

Naturopathy or naturopathic medicine is a medical system based on the healing power of nature. 18Naturopathy is a holistic system, meaning that Naturopathic Physicians (N.D.s) or Naturopathic Physicians (N.M.D.s) strive to find the cause of the disease by understanding the person’s body, mind and soul. 18Most naturopathic doctors use a variety of therapies and techniques (eg diet, behavior modification, herbal medicine, homeopathy and acupuncture). 18

Naturopathic practitioners are trained specialists in naturopathy. 11They have training in conventional medical sciences, but are not orthodox physicians (allopathic doctors or M.D.). 11In addition to the standard medical curriculum, naturopathic students must complete extensive courses and clinical studies in natural healing. 11

Some common prescription drugs come from naturopaths and doctors alike. 11Scientific research in Europe and Asia shows that some herbal substances are superior to synthetic drugs in clinical situations. 11Naturopathic Bodywork Naturopathic physicians are trained in massage techniques, manipulation techniques and physical therapies used to treat injuries and pain. 11

Naturopathic physicians understand the art of healing, which is not just the delivery of a herbal remedy or dietary supplement. 5The basis of EBM is the randomized controlled trial, which is of great value in evaluating individual treatments for individual diseases. 5There are randomized controlled trials that suggest that naturopathic treatments such as botanical medicine, nutritional therapies, acupuncture and physiotherapy are effective in certain conditions such as fibromyalgia, migraine, depression, asthma, hypertension and type II diabetes. 5

Online and distance learning courses for naturopathic doctors or certificates do not have a standardized curriculum or accreditation for their programs recognized by the US Education Department. 3You can teach a variety of courses that help students understand the healing power of nature and the innate ability of the body to heal itself. 3The classes may include herbal medicine, homeopathy, orthomolecular nutrition, introductory anatomy, reflexology and iridology, among others. 3

Since the medical degree courses also take four years and include a two-year basic science education, many naturopaths claim that their education is equivalent. 14The quality of medical school programs is far superior to those of naturopathic schools. 14The faculties of the medical faculties are much larger and better educated, and the scope and depth of the clinical experience is much greater as the people who go to medical school clinics cover the full range of diseases. 14Some naturopathic graduates complete an additional year of postgraduate education in which they work on an outpatient basis. 14

A licensed ND must have completed a program accredited by the Council for Naturopathic Medical Education (CNME), which is accorded programmatic accreditation by the US Department of Education. 26In fact, CNME has accreditation authority because it meets administrative criteria, not because the naturopathic curriculum is medically sound. 26Much of the curriculum includes homeopathy, herbalism, hydrotherapy, craniosacral therapy, chiropractic manipulation, and naturopathic philosophy. 26

Students of the naturopathic study course have to take three courses in homeopathy and can take three more. 14The Southwest College of Natural and Health Sciences in Scottsdale, Arizona, was founded in 1992. 14The College of Natural Medicine at the University of Bridgeport in Bridgeport, Connecticut began teaching in 1997. 14The National University of Health Sciences near Chicago, which has been offering chiropractic degrees since 1966, received the approval of its Doctor of Natural Medicine in 2006. 14

The American Naturopathic Medical Association (ANMA), founded in 1981, claims to represent about 2,000 members worldwide. 14The Homeopathic Academy of Naturopathic Physicians (HANP), which requires a recognized professional qualification and additional homoeopathic education, has about 50 members in the US and Canada. 14The AANP has published the Journal of Naturopathic Medicine six times between 1990 and 1996. 14

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