Nutritional evaluations are more of an art than a science. Over the years I have merged the Symptom Survey results with findings of the Acoustic Cardiograph examination (graphic read-out of the heart), Heart Rate Variability (HRV), physical testing, pH testing and many other tests to make your nutritional recommendations as purposeful as possible within a cost effective framework.
Acoustic Cardio Graph (ACG)
Dr. Royal Lee, fully realized the significance of the heart as a diagnostic indicator. In 1937, he designed and introduced the Endocardiograph. This "tool" allowed the heart sounds to be graphed. An accurate and detailed recording of the heart sounds was now available for evaluation.
Like the old Endocardiograph, the ACG records the sound of the heart as the blood moves through the various chambers, valves, and passageways. The graphed signature reflects the opening and closing of the valves, the contraction and strength of the heart muscle, and the efficiency of the movement of the blood.
We compare the graph of your heart with data of normal readings. Alterations in the height, width, duration and other factors, compared to what a normal graph should look like, gives us an indication of a less than optimal functioning heart. These are subtle changes. These changes have been associated with organs that may not be functioning at their optimum. These changes have also been found to respond to dietary and nutritional changes, returning the graph to a more normal reading. We will be comparing the results of this test with other tests performed to see if there is a pattern of stress in your system, giving us in insight into the dietary and/or supplement recommendations we will make.
Heart Rate Variability (HRV)
The Autonomic Nervous System is basically the internal network that carries out commands to the body's self-healing mechanisms. HRV testing is a rapid way to assess the adaptability of the ANS to handle stresses.
It is believed that Heart Rate Variability (HRV) will become as common as pulse, blood pressure or temperature in patient charts in the near future. In the last ten years more than 2000 published articles have been written about HRV. HRV has been used as a screening tool in many disease processes. Various medical disciplines are looking at HRV. In diabetes and heart disease it has been proven to be predictive of the likelihood of future events. In 1996, a special task force was formed between the US and European Physiological associations to outline current finds on HRV and set specific standards on using HRV in medical science and future practice. Since then a steady stream of new information and value continues to come out of HRV research. HRV and nutrition is still in the clinical research stage.
There are many causes and effects that influence this test. As in any test, this is how you are at this particular time and circumstance, mentally, physically and nutritionally. We will use this with the other tests and your symptoms to develop a wellness strategy.
No one test is enough to give a diagnosis. Groups of tests give us possibilities of conditions. Each test has multiple possibilities of causes. We are not diagnosing with these tests. We are looking at them all to get a general sense of your nutritional needs.
PULSE: Abnormal pulse reveals stress. Stress can be from mental, physical or chemical origins. This test is a barometer of many functions of the body. Organs related to handling this activity are the adrenals, kidneys, heart, autonomic nervous system; Pain also effects pulse. Normal is 68 – 77.
CLINOSTATIC PULSE: This is the pulse rate in response to going from lying to standing. Normally, it should increase less than 12 beats per minute. Outside normal parameters give us an array of possibilities of reasons your body is not handling stress. Organs related to handling this activity are the adrenals, kidneys, heart, and autonomic nervous system
BLOOD PRESSURE: abnormalities give us insight into potential emotional, physical or nutritional stresses. By itself, it only tells us something is not functioning correctly in your body. Normal is usually considered 120/80. The normal range of the top and bottom numbers are: 115-125/ 77-83. Blood pressure taken lying to standing is to determine how your body handles the change of position. Normally the top number should rise 4-5 points. If it does not rise or goes lower, your adrenal glands may be under stress or you may be dehydrated.
PULSE PRESSURE: Another figure we can obtain from the blood pressure is called pulse pressure. The pulse pressure is obtained simply by subtracting the diastolic (lower number) from the systolic (higher number). The pulse pressure is a general measure of the ability of the blood vessel walls of the arteries to relax. A good, healthy range is 30 to 50.
High Pulse Pressure = indicates that the arteries are not relaxing as much as they should be. It's like working seven days a week: you never get a break. In this situation, the sympathetic nervous system is too active.
Low Pulse Pressure = indicates a slow metabolism with poor circulation. All the cells are not getting enough nutrients, including oxygen. When there is this sluggish circulation, the person often complained about just that -- being sluggish. Parasympathetic stress.
pH: The pH is a quick, reliable measurement of the body's acid/alkaline imbalance. The pH skeleton ranges from 1 to 14, with one being very acid and 14 deemed very alkaline, or basic. Vinegar has a pH of around 5, normal stomach acid is below three, distilled water is neutral at 7, and milk is alkaline with a pH of about eight or more. Ammonia is very alkaline, with a pH of around 13. Generally, when there is an infection in the body, the area becomes more alkaline. One of the benefits of vitamin C for short periods of time is that it can lower the pH, helping shift the chemistry away from an extreme alkaline state to help fight off the infection. Apple cider vinegar will also acidify the body. Abnormal pH of saliva by itself, gives us a broad spectrum of possibilities. Used with other tests it can help increase our understanding of its potential cause.
CALF - PRESSURE TEST: Another Use of the sphignomometer is to measure the amount of pressure you can take without pain, on the largest part of the calf. Normally, an individual should be able to withstand about 180 mm Hg pressure around the calf muscle. Some authorities say as much as 240 mm Hg pressure. If pain is perceived lower than 180 mm Hg pressure a low dose of calcium, saturated fatty acids, Betain hydrochloric acid, vitamin D complex and/or selenium may be needed. If the right formula is obtained, simply chewing several tablets of the substance and the checking the calf pressure test will significantly increased the ability to take more pressure on the calf.
ZINC TEST: Zinc Test is a dietary tool designed to evaluate zinc status in the body. Ten ml. (two teaspoonfuls) of Zinc Test should be held in the mouth for at least 10 seconds. If the individual fails to notice a certain taste, zinc status may prove inadequate.