The Montgomery Heart and Wellness Nutritional Boot Camp Session One

1
(No Transcript)
2
Welcome

• The Montgomery Heart and Wellness Nutritional
  Boot Camp Session One

3
Baxter Montgomery, MD, FACC

• Clinical Assistant Professor of Medicine,
  Division of Cardiology/ Cardiac Electrophysiology
  UT Houston Director, Houston Cardiac
  Association and JAM Institute of Medical
  Education and Research

4
Session One Overview

• Origins of Montgomery Heart and Wellness
• The Need for Medical Health and Wellness over
  Sick Care
• Overview of The Montgomery Heart and Wellness
  Programs
• Details of The Nutritional Boot Camp
• Our Results

5
Origins of Montgomery Heart and Wellness

• Houston Cardiac Association founded in 1997
• We began using Natural Health Interventions for
  Patients with Heart Disease and related
  conditions in 2000
• Formal Nutritional Prescriptions were started in
  2005
• The First Nutritional Book Camp was started on
  December 5, 2008
• On November 15, 2010, The Food Prescription for
  Better Health was published
• Montgomery Heart and Wellness was officially
  branded as the core program for the prevention
  and reversal of chronic illnesses, eliminating or
  reducing the need for medications and surgeries

6
The Need for Medical Healthcare and Wellness over
Sick Care
7
The Health Condition of the United States
8
(No Transcript)
9
Heart disease does not discriminate

• Heart disease affects people across all ages.
• Estimated Prevalence of Cardiovascular Disease by
  Age and Gender in the U.S. 1999 - 2002

Percent in Population
Ages
American Heart Association. Heart Disease and
Stroke Statistics s 2006 Update.
10
The Increase of Diabetes in the US
11
The Increase of Diabetes in the US (continued)
12
Overweight and Obesity

• US 67 Overweight Obese
• 34 of those Obese
• Major risk for
• Type 2 diabetes
• Cardiovascular disease
• Hypertension
• Stroke
• Certain forms of cancer

13
Kidney Disease
14
What has been our answer to this problem?
15
Standard of Care Medicine

• More Pills, More Procedures!
• quit smoking, diet and exercise.

16
Gastric Bypass Surgeries Performed in US
17
More Procedures

• Angioplasties are currently being performed at a
  rate of over 1.3 million per year in the U.S. as
  of 2006. The vast majority of these are done
  electively which has shown no significant
  benefit.

18
More Pills
19
We are Getting Less for More

• Despite the increase in money paid for
  healthcare, Americans continue to get sicker
  with increases in hypertension, heart disease,
  obesity, kidney failure, diabetes, and more!

20
US Healthcare Expenditure Compared to Top Ten
Countries in GDP
21
Treatment of Chronic Headache and Pain in the
Thumb
22
Doc, my thumb has been hurting for two weeks

• Visit One
• Evaluation
• Jim w/pain in R thumb for 2 weeks
• Vise grip clamped to thumb 2 weeks ago
• Medical and Family Medical History normal
• Exam Swollen, red and tender right thumb left
  thumb normal remainder of exam is normal
• Treatment
• Motrin 200mg every 8 hours
• Tylenol 3 (30mg codeine) every 4 hours as needed
  
• Follow up in two weeks

23
Doc, my thumb has been hurting for two weeks
(continued)

• Visit Two
• Evaluation
• Pain relief for 1½ weeks
• Increased swelling overall
• New onset constipation
• Treatment
• Increase Motrin to 400mg every 8 hours
• Change to Tylenol 4 (60mg Codeine)
• Lactulose for constipation
• Blood Test for Kidney and Liver function
• Two week follow up evaluation

24
Doc, my thumb has been hurting for two weeks
(continued)

• Visit Three
• Evaluation
• Partial pain relief for nearly 2 weeks
• Continued increase in swelling overall
• Persistent and slightly worsening constipation
• Mildly abnormal kidney and liver function on
  blood tests
• Treatment
• Add Indocin SR 75mg twice daily to Motrin
• Continue Tylenol 4
• Refer to kidney and GI specialists for abnormal
  kidney and liver function, respectively
• F/U in 6 weeks

25
Doc, my thumb has been hurting for two weeks
(continued)

• What should we do next?
• What should we have done at the beginning?

26

• There is considerable scientific evidence that
  these disease states can be prevented or reversed
  through life style modifications, particularly
  with nutrition!

27
The Basis for Chronic Illness
28

• The Montgomery Heart and Wellness Program
  Overview

29

• Build a Better You!
  
  

30
The Build a Better You Concept
31
Montgomery Heart and Wellness Overview
32
Our Specially Featured Programs

• On Site Nutritional Boot Camp Program Benefits
• Nutritional Cleansing
• Natural Jump Start to improvement in health and
  fitness
• Comprehensive Silver Membership Program
  Benefits
• Continued support and education over 12 months
• Comprehensive Gold Membership Program Benefits
• Aggressive disease reversal and fitness over 12
  months
• Comprehensive Platinum Membership Program
  Benefits
• Aggressive disease reversal, fitness development
  and total body makeover

33
The Nutritional Boot Camp Concept

• Choose Better Food!
• .. Build a Better You!
  
  

34
A Paradigm Shift is Needed
35
Nutrition Has Been the Answer to Good Health For
a Very Long Time

• And God said, Behold, I have given you every herb
  bearing seed, which is upon the face of all the
  earth, and every tree, in the which is the fruit
  of a tree yielding seed to you it shall be for
  meat (Heb. food) Gen 129 King James Version
• Let food be your medicine and medicine be your
  food. -Hippocrates, 400 B.C.

36
The Anatomy of The Nutritional Boot CampBasic
Outline and Concepts

• Create a Finite Period of Time for the Body to
  Cleanse, Heal, and Regenerate
• Remove all toxic foods
• Consume nutritionally excellent foods
• Recover from this Period of Time to a Higher
  Level of Nutritional Maintenance

37
What are Toxic Foods?

• Toxic acting as or having the effect of a
  poison
• Poison a substance that has the inherent
  tendency to destroy life or impair health
• Hence a toxic food at the very least has a
  tendency to impair health

38
What Makes a Food Toxic?

• Inherently Toxic Foods
• Foods that are Transformed
• to Toxins

39
Montgomery Heart and Wellness Toxic Food
Categories

• Animal Flesh
• Animal Products
• Overly Processed Plant Based Foods
• Synthetic Foods or Substances

40
What is Detoxification?

• Detoxification - the term used to describe the
  process your body goes through to get rid of
  toxins
• Detoxification symptomsboth physical and
  mentalmay appear when you alter your lifestyle
• Examples of lifestyle changes include
• changing your diet
• exercising
• discontinuing a current habit
• eating chocolate
• drinking coffee.

41
What are Common Detoxification Symptoms?

• Clogged sinus
• Constipation
• Cough
• Diarrhea
• Fatigue
• Fever
• Flu symptoms
• Cold symptoms
• Gas
• Headache
• Irritability
• Moodiness
• Skin rash
• Stomachache

42
How to Treat Detoxification

• Rest
• Consume raw fruits and vegetable juice
• Drink plenty of water

43
Concept Overview

• The Montgomery Heart and Nutritional Food Level
  System is a proprietary system of assigning foods
  and other nutritional substances to categories
  based on their ability to facilitate optimal
  human bodily healing and physiological function.
  Various properties of foods are utilized to
  categorize them within the system. Five basic
  characteristics are described in the next slides.
  

44
Food Characteristic Scheme

• Food Classification Factor 1 Fundamental
  Characteristic of the Food
• Plant Based Superior
• Natural Mineral in Inorganic State Possibly
  Beneficial
• Animal Based Inferior
• Synthetic Inferior (i.e. vitamins, supplements,
  cloned animal products)

45
Food Characteristic Scheme (Contd)

• Food Classification Factor 2 Type or Extent of
  Processing of the Food
• Processing Category A Physical and/or Chemical
  Change to the Food
• Group 1 (Potentially Beneficial Effects from
  Processing)
• Juicing
• Blending
• Ripening
• Chopping
• Freezing
• Drying (temperature 105F)
• Group 2 (Potentially Neutral to Mildly Adverse
  Effects from Processing)
• Poaching
• Warming (temperature 155F)
• Drying/Dehydrating (temperature 155F)
• Steaming (for duration of lt 4 minutes)
• Boiling (for duration of lt 10 minutes)

46
Food Characteristic Scheme (Contd)

• Group 3
• Warming (temperature 155F-200F)
• Drying/Dehydrating (temperature 155F-200F)
• Steaming (for duration of 4 - 10 minutes)
• Boiling (for duration of 10 - 45 minutes)
• Group4
• Warming (temperature gt200F)
• Drying/Dehydrating (temperature gt200F)
• Steaming (for duration of gt10 minutes)
• Boiling (for duration of gt 45 minutes)
• Group 5 (Likely Adverse Effects from Processing)
• Jarring
• Canning
• Baking (at temperatures greater than 400F)
• Group 6 (Very Likely Adverse Effects from
  Processing)
• Sautéing (or stir frying)
• Frying (deep, or shallow in a pan)
• Grilling
• Microwaving

47
Food Characteristic Scheme (Contd)

• Processing Category B The Extent of Mixing or
  Combining of the Food (No direct application of
  Category B will be used in this version of the
  classification system)
• Mono-Food 1 ingredient
• Pauci-Food less than or equal to 5 ingredients
• Complex Food - gt 5 ingredients

48
Food Characteristic Scheme (Contd)

• Food Classification Factor 3 Baseline
  Nutritional and/or Chemical Characteristics of
  the Food
• Glycemic Index (a major sub-factor)
• Low 55
• Medium 56 70
• High gt 70
• Nutrient Density (a major sub-factor)
• High Nutrient Density (Aggregate Nutrient Density
  Index gt 90)
• Medium to Low Nutrient Density (Aggregate
  Nutrient Density Index lt 90)
• Phytonutrient content, Vitamin, and Mineral
  Content (minor sub-factor a subcomponent of
  Nutrient Density)
• Glycemic Load (minor sub-factor a subcomponent
  of Glycemic Index)
• Macromolecular Profile (minor sub-factor
  percentage fats, carbohydrates, and proteins a
  minor factor)

49
Food Characteristic Scheme (Contd)

• Food Classification Factor 4 Origin of Foods
  Development
• Development in Wild Conditions (organically
  grown) Superior
• Naturally Cultivated (Organically Grown) Good
• Unnaturally Cultivated Inferior
• Food Classification Factor 5 Potential Effect
  on the Human Body (No direct application of Food
  Classification Factor 5 will be used in this
  version of the classification system)
• Promotes or Reduces Hydration Promotion of
  Hydration is Superior
• Promotes Alkalization or Acidification
  Promotion of Alkalization is Superior
• Promotes or Reduces Inflammation Reduction of
  Inflammation is Superior
• Fuhrman, Joel, M.D. Eat For Health, Book One
  pgs. 51-55

50
What Are Nutritionally Excellent Foods?

• Origin of the Foods Development
• Development in Wild Conditions - Superior
• Naturally Cultivated - Good
• Unnaturally Cultivated - Inferior

51
What are Nutritionally Excellent Foods?

• Effects of the Food on the Human Body
• Increase or Promote Hydration Superior
• Promote Alkalinization over Acidification
  Superior
• Reduce Inflammation - Superior

52
The Nutritional Boot Camp Progression
53
The Montgomery Heart and Wellness Food
Classification System
54
Nutritional Zones
55
Food Classification System

• Food Levels 0 through 3 are best for
  detoxification
• Food Levels 4 through 6 are good maintenance
  levels
• Food Levels 7 through 10 are best avoided Level
  7 may be tolerable on very rare occasions

56
Nutritional Zones
Zones Detoxification Zone Slow Healing or Maintenance Zone Disease Development or Progression Zone
Food Levels Level 0 Level 4 Level 7
Food Levels Level 1 Level 5 Level 8
Food Levels Level 2 Level 6 Level 9
Food Levels Level 3 Level 10
57
The Montgomery Heart and Wellness Nutritional
Boot CampHow Should You Proceed

• Consult Your Physician
• Medications may need to be changed.

58
The Montgomery Heart and Wellness Nutritional
Boot CampHow Should You Proceed

• Review the List of Foods to Avoid and commit
  them to memory
• Review the Food Classification Scheme and List of
  Foods and menus in each Food Level
• Decide on a Food Level to Follow during the four
  week period and try to stay at that level
• No portion limits in Food Level 0-3

59
How Should You Proceed?

• 100 Compliance!
• Upon completion of the four week period, resume a
  nutritional regimen that is comfortable for you
  to comply with that is as close to the center of
  the classification system diagram
• Enjoy the Journey!

60
Frequently Asked Questions

• What if Im hungry?
• What do I do about cravings?
• What if I want something warm?
• What if I want to chew?

61
Finally Its Only 4 Weeks!
62
What are You Willing to Give Up?
63
(No Transcript)
64
(No Transcript)
65
(No Transcript)
66
(No Transcript)
67
What About Exercise?
68
Change in Weight
69
Change in BMI
70
Systolic Blood Pressure Effects
71
Diastolic Blood Pressure Effects
72
Effects on Heart Rate
73
Neck Size
74
Effects on Waistline
75
Total Cholesterol
76
Effects on LDL Cholesterol
77
Effects on Kidney Function
78
Effects on C-Reactive Protein
79
Effects on SED Rate
80
Effects on Fasting Glucose
81
Effects on A1C
82
(No Transcript)
83
(No Transcript)
84
(No Transcript)
85
Its Only 4 Weeks!
86
NEWS FLASH!
87
Burger King running out of ribs Fast-food chain
sold its 10 millionth rib, expects to exhaust
supply this month.