Next we get a firm understanding of the most common and effective “special” healing diets that every nutrition practicing professional should master. How they work, harmful assumptions about them to NOT make, tweaking the diets and addressing supplementation, and knowing when (or not) to use a special diet. Focus is on optimizing therapeutic effectiveness of your diet and nutrition strategy for each individual in your practice.

In this module we discuss the synthesis of more than a dozen years’ research/practice into nourishing diets (vs. the standard mainstream diet). You’ll gain the Nourishing Hope Food Pyramid as a model for understanding and teaching good nutrition and dietary factors in your practice. Our Nourishing Hope Food Pyramid flexible enough to apply to all healing diets. Deeper insight on foods groups, macronutrients, nutrient boosters, and foods not on the pyramid set a foundation for creating customized and effective dietary strategies to address all disease.

We explore the practical application of common elimination diets, based on avoidance of known or suspected aversive foods/substances. Allergies vs. sensitivities vs. intolerances; gluten, dairy, and soy, lectins in grains, wheat proteins and exorphins, wheat germ agglutinin, zonulin, celiac and non-celiac gluten intolerance, autoimmune cross reactivity, symptoms and conditions of gluten intolerance, elimination diets/rotation diets are investigated in depth.

Further exploring healing diets, we compare in great detail two grain-free and starch-free diets: the SCD and GAPS diets, discussing the specific carbohydrate diet; its origins and purpose, and differences in the GAPS diet. We investigate the strategic application of each approach; deciding which diet, understanding di-saccharides and polysaccharides, and how to adapt the diets as needed to address additional underlying biochemical concerns, while not neglecting good nutrition.

We look thoroughly at the relationship between gastrointestinal health and chronic disease today, then detail the most effective dietary approaches for addressing gastrointestinal issues. We discuss the importance of the microbiome in health and chronic disease, and highlight: SIBO, Low FODMAPs, Yeast, and the Body Ecology Diet, as well as the use of other special diets discussed on the course for GI support.

The course next covers a very important yet often unknown and underutilized dietary approach. You’ll learn from someone who has been putting these principles of low phenol and amine diets in practice for 15 years and has development an understand of the common symptoms and conditions these dietary approaches can address, how to implement them, and how to improve tolerance to foods containing: phenols, salicylates, histamines, other biogenic amines, and glutamates. Sulfation biochemistry is explored, associated diseases, the role of the microbiome, and how to improve sulfation and phenol/amine intolerance with diet, supplementation, and other factors. We learn about diets high in phenols/amines and diets to adapt for low phenol/amine needs. I explain the ins and outs of the Feingold and Failsafe diets too; when to choose; how to create your own custom approach, and how to implement.

Diving deep into oxalates, we discover one of the most poorly understood yet crucial dietary strategies, that takes us far beyond a diet used for kidney stone support. We unearth the science and research on oxalates and their influence on: inflammation, oxidative stress, mitochondrial damage, and more. We investigate which diets tend to be high oxalate, when it’s a problem, and how to adapt, as well as factors outside of dietary consumption that are crucial to understand. You will learn strategies to safely implement the low oxalate diet in your practice, and how to engage further low oxalate principles such as supplementation support.

Here we discuss the Paleo diet; it’s advantages and pitfalls, how it differs from other grain-free diets, and common misconceptions. We also explore in this module, low carbohydrate diets and various ketogenic diets; when to use or avoid these approaches.

This is a favorite module included in this program by popular demand, as it discusses two very important topics essential in customizing nutrition strategy: methylation and mitochondrial dysfunction. We discuss and explain the process of methylation, tying it back to transsulfuration and sulfation biochemistry and complementary dietary strategies. We consider the implications of poor methylation, SNPs, and gene expression. We also explore mitochondrial function and go much further into the subject than simply mitochondrial disease, instead exploring mitochondrial function and dysfunction in many health conditions including autism. We discuss the connection between methylation and mitochondrial function and how to support both. You will learn which symptoms and conditionals can be associated with poor methylation and mitochondrial function, and supplementation and diets to use/not use to address these issues.

The course gets linear as we study laboratory testing, particularly functional tests. Explicitly, we explore how to determine nutrient need and hone dietary approach based on laboratory testing. We outline common nutrient deficiencies and supplementation to support nutrient repletion and how supplementation can support and improve tolerance of food reactions.

We now bring it all together and highlight how to develop dietary strategy and BioIndividual Nutrition approach. Most importantly you’ll learn how to improve food tolerance, variety, and nutrition, a crucial approach often missed in most special diet discussions. Improving tolerance to foods is possible and is important to overall health and healing success in your practice. We cover symptoms commonly associated with food reactions, you’ll learn how to determine diet(s) approaches as needed, as well as receive access to a symptom guide and our online based dietary questionnaire to assist in gathering data and discerning dietary direction. You’ll discover our proprietary model for creating a customized BioIndividual Nutrition strategy with details on combining diets, tightening the rules of a diet, when and how to break the rules of a diet, and how to hone and evolve a diet over time as tolerance improves.

Nutrient Deficiencies common in autism, Supportive supplementation, Scientific research on deficiencies in autism and childhood conditions, and studies showing improvement from supplementation.

Gastrointestinal issues, inflammatory disorders, bacterial imbalances, yeast, and pathogens in autism, as well as the other childhood conditions we discuss in the course. Diets and supplementation support most helpful for various GI challenges. Diet and supplement support for Fat Intolerance, Gas & Bloating, Diarrhea, Constipation, and GERD. Getting Babies Off to the Best Start, Supporting Children’s Microbiome.

Common autism behaviors, Childhood Mood/Behavior Conditions: depression, anxiety, irritability, emotional sensitivity, and aggression, Childhood energy regulation issues: hyperactivity, fatigue, mitochondrial and energy production issues, seizures; Food chemicals and natural substances most likely to cause behavioral reactions; Diets that can help various conditions discussed.

Nutritional considerations for children of all ages, Nutrient dense diet for children; special learning/teaching tools for parents and children; Special diets that are helpful for children, when special diets are not appropriate for children, how to adapt a diet to meet needs of children, special diet challenges for children.

Prevalence of picky eating in autism; research on picky eating, clinical experience to support practitioners who work with picky eaters, meal planning and recipes for practitioners that work for children especially those that are picky eaters.

Detailed case studies of real life cases of improvement from autism and other childhood conditions using special diets. Stories are profound and inspiring. They show you how powerful diet can be and what principles were used to help children.

Yes! All of our graduates already have a primary certification and education in nutrition. Most of our students are are nutrition professionals and others are doctors or naturopaths who use therapeutic diets in their practice. Our graduates have told us that this training is like nothing else they have taken.

The course material goes far beyond what is taught in any nutrition school or certification program out there, or what you’re able to learn on your own.

For example, you may enroll already knowing about low phenol diets, but during the training program, you will learn details about how to help you clients implement that diet, how it works, why it works, what the underlying biochemistry is, so you can also determine nutrients they might need or additional support.

Julie Matthews, the course creator, has worked with these special diets for over 15 years, so she adds her clinical expertise to the 20-40 years of published data on each diet.

Another example is the Failsafe diet… you will learn many variations of this life-changing diet that are used in clinical practice, such as modified versions, Failsafe vs. Feingold diet, more restrictive versus less restrictive food lists, several ways to implement it depending on the client and other limitations, different strategies on how to challenge foods back in, troubleshooting which food chemical is the problem, implementing low salicylate only vs low amine only with a more strict and less strict list of foods.

In addition, the case studies will help you understand the thinking about how to apply the right diet or multiple diets into a strategic nutrition plan.

Diving deeper into each diet, you’ll also learn nutrients that can support the biological pathways to improve tolerance, lifestyle changes that support these pathways, other reasons they may be depleted, such as dysbiosis and how to address it, as well as how to implement this into a larger nutrition strategy plan.

All this detail learning how to make modifications for each client is based on many years of clinical experience and simply cannot be obtained from books or internet research!

Accelerate your learning by condensing my 15 years of clinical experience into a few months.

The training tools include: diet implement handouts, professional food lists, online questionnaire tools, and intake forms to make it more time efficient for you during consultations.

No problem! Only a small fraction of this course focuses on lab testing. We train professionals from many different disciplines. Some run lab tests and others do not.

It is not necessary to run labs to get all the valuable information you need to make diet and nutrition recommendations.

There are 7 factors I teach in my BioIndividual Nutrition training program and lab testing is only one of them. They include:

Food cravings
Diet record, food frequency
Reactions to foods
Common Symptoms
Laboratory testing
Genetics
Client considerations

You can implement just a few of the 7 factors from the course and still obtain outstanding results with your clients!

This course will NOT grant you credentials to practice nutrition in your state if you aren’t currently allowed to do so with your existing credentials. Yet, it will provide the tools and “graduate” level education that will augment your existing healthcare credentials.

In addition, the graduates of this training program will receive a certificate and may call themselves “Certified BioIndividual Nutrition Practitioners”.

The program is open to any professional in practice who is already making diet and nutrition recommendations.

Students who pass the course exam can become listed in our online Practitioner Directory!

No, it is not essential that you participate our Private Facebook Group. About half of our members do and half do not.

If you are not currently using Facebook, and do not wish to use it, that will not impact your learning of the course material. The private FB Group is just an added benefit to our program but it certainly is not an essential part of it. The training material is taught through a dedicated member login page and not through Facebook.

However, if you are curious to connect with other practitioners who are enrolled in your course or want to check out the conversation topics and types of questions being asked, you may want to consider creating a private username profile (which you don’t share with any friends/family), and use it strictly to connect with our Private Group of BioIndividual Nutrition practitioners and students.

No. This training does not provide certification to legally practice nutrition. To practice nutrition, individuals must have a primary nutrition certification and must follow the laws in their state and country. SEE PREVIOUS QUESTION

Yes. This course is fully online so people can participant from any country and any time zone. We have Members from 12 nations. And, as with those in the United States, you should ensure to follow the laws in your own country regarding specific scope of practice.

Practitioners can become listed in our Practitioner Directory when the pass the comprehensive exam after each course. Other individuals and resources can become listed in our Community Directory. SEE EARLIER QUESTION