​According to the European Society of Human Genetics study 2014 – People who follow a genetic-based diet lose 33% more weight and gain more lean mass. A follow-up to a Stanford University weight loss study showed 278% greater weight loss is people who followed a diet guided by their genomic data. We have created a gene SNP template to look at over 120 genetic SNP’s for your nutrition profile.

Our nutrition genetic template will help you and Dr. Julie look at your genetic factors affecting; appetite, fat utilization and absorption, metabolism, taste, hunger, satiety, and even insulin resistance.  You and Dr. Julie together will identify a nutritional plan that will give you the greatest chance of achieving your goals and optimizing your human potential.


​
NUTRITION
Picture

Appetite is a combination of hunger response and satiety (meaning, you are full and satisfied).  Typically, when we eat, the brain communicates by releasing neurotransmitters to signal satiety, and eating stops. But those with certain variations of the "FTO "gene may still feel hungry and will consume additional calories before the satiety signal is triggered. (A neurotransmitter is a chemical messenger that carries, boosts, and balances signals between neurons, or nerve cells, and other cells in the body).

​When you meet with Dr. Julie, you will learn about your homeostatic surveillance system for hunger cues as well as your dopamine receptors.   If you produce too much of a gene, you can mitigate this process with your lifestyle.
Picture

Insulin resistance is a state in which the body requires greater amounts of insulin in order to lower blood sugar levels.  It is usually associated with diabetes or the pre-diabetic state.  Individuals that carry a greater risk tend to have higher, though frequently normal, fasting blood sugar levels and insulin levels.  


​Based on your genes, Dr. Julie can tell you if you are at a minimum or moderate risk based on the genes related to insulin resistance, Remember, genes are only HALF THE STORY, other have is the epigenetics which is the lifestyle!
Picture

​Dairy genes contribute to the processing of sugar and fat in dairy products. Lactose is a sugar found in milk. Some individuals have deficiencies in the enzyme or lack the enzyme lactase, that is required to fully digest sugar. Lactase is an enzyme produced in your small intestine. If you're actually lactose, intolerant, after you eat dairy foods, your lactase deficiency may lead to symptoms.
​
Certain genotypes will also express a greater propensity toward weight gain and obesity when consuming high fat dairy.  Your genetic translation with Dr. Julie will help you once and for all, how does your body handle dairy.
Picture

Gluten is a mixture of proteins found in wheat and related grains. It is also found in many food preparations because it provides elasticity and chewiness to many foods. You probably have heard more and more people have embraced a gluten-free diet, but their motivations often differ.


​Genetics related to gluten are based on predisposition and are only suggestive of susceptibility to developing reactions to gluten in foods. 
Picture

​The "GAD1 "genes relate to the handling of glutamic acid containing foods and the potential for the creation of an imbalance between excitatory and inhibitory neurotransmitters in your brain. (A neurotransmitter is a chemical messenger that carries, boosts, and balances signals between neurons, or nerve cells, and other cells in the body).


Certain variations can lead to anxiety, agitation, and difficulty sleeping.  If you discover through your genetic translation with Dr. Julie, your variations are significant and the symptoms are expressed, there are epigenetic alternatives for you.
Picture

It is not necessarily true that it's only about willpower! While this may be true at times, much of the drive toward snacking and excessive “sweet eating” is coded in your DNA. There are also genes that code for the way our brains respond when we taste something sweet.




​Depending on your gene variations, you will learn what your predisposition for snacking and sweets. 
Picture

​Carbohydrates are the most important source of energy for your body. Your digestive system changes carbohydrates into glucose (blood sugar). Your body uses this sugar for energy for your cells, tissues and organs. It stores any extra sugar in your liver and muscles for when it is needed.Carbohydrates are frequently praised or villainized in dietary recommendations.  


Genomic data proves that there is no right answer that fits every person. The time has come! You can review your genetics with Dr. Julie to see how your body truly responds to carbohydrates.
Picture

The primary fats of the human diet are: Saturated fats (SFAs), Monounsaturated fats (MUFAs) and Polyunsaturated fats (PUFAs).  
Depending on the source of the advice, you often hear about which fats are good for you and which fats are not so good for you. The problem with this advice is two-fold.  Dr. Julie will finally help you understand fats are a macronutrient that your body needs.

In you gene transition session, Dr. Julie will break down which types of fat that your physiology will tend to respond to best, all based on YOUR genetic variations.
Picture

Saturated fats (SFAs) represent one of the most debated aspects of human nutrition today.  There are conflicting studies whether SFAs are healthful. The Atkins and Paleo movements have brought saturated fats into the forefront of discussions.. Saturated fat comprises 50% of the membrane fats in every cell of your body and is essential for healthy immune function. 

What we have learned from the new world of precision wellness is that there is not a single answer that can be applied across the board to the entire human race.  Dr. Julie will break down the types of fat that YOUR physiology will tend to respond to best.
Picture

PUFAs have a role in many physiological processes, including energy production, moderation of inflammation, and maintenance of cell membrane integrity. PUFAs include the omega-6s and omega-3s.  Each type has different functions and effects. They are essential for life and have many health benefits for consuming both in the appropriate ratios.
​

​During your genetic translation session, Dr. Julie will break down the types of fat that your physiology will tend to respond to best based on your genetic variations. 
Picture

​MUFAs are the major health benefit of the Mediterranean Diet. The Mediterranean diet incorporates the basics of healthy eating — plus a splash of flavorful olive oil, among other components, characterizing the traditional cooking style of countries bordering the Mediterranean Sea.  More than 40% of the total calories consumed in this diet are from olive oil (which is a major source of MUFA).

In your gene translation with Dr. Julie, you will learn the latest scieno-based research - "one size does not fit all for " for diet and nutrition advice.  Your genes will tell a story and your lifestyle (epigenetics) adds to the story.

Picture
 
Protein is built from building blocks called amino acids. Our bodies make amino acids in two different ways: Either from scratch, or by modifying others. A few amino acids (known as the essential amino acids) must come from food.  How much do you really need?  Let's look at your genes.  It seems like everyone has an opinion about how much protein is needed. Let your body tell you.
​

In your gene translation session with Dr. Julie, you will learn if you respond better to a diet with a higher percentage of calories from protein or a lower percentage. This is a complex network of gene interactions and there are ways to epigenetically shift the expressions of these genes to achieve desired outcomes.
Picture

Plant sterols is the term for phytosterols and phytostanols.  These are cholesterol-like molecules found in all plant foods with highest concentration in vegetable oils. Plant sterols work by inhibiting the absorption of intestinal cholesterol through competition for receptors and uptake. This also occurs if they are absorbed into your blood stream; this can increase cardiovascular risk. 

​Plant sterols have been reported to lower LDL cholesterol and triglycerides. Triglycerides and cholesterol are separate types of lipids that circulate in your blood. Triglycerides store unused calories and provide your body with energy, and cholesterol is used to build cells and certain hormones. Because triglycerides and cholesterol cannot dissolve in blood, they circulate throughout your body with the help of proteins that transport the lipids (lipoproteins).
  
In normal circumstances, plant sterols are absorbed only in trace amounts, but some individuals possess the genetics to absorb greater amounts (which is not a good trait). 

    I have some questions!