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Welcome

Welcome. The Montgomery Heart and Wellness Nutritional Boot Camp Session One. Baxter Montgomery, MD, FACC.

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Welcome

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  1. Welcome The Montgomery Heart and Wellness Nutritional Boot Camp Session One

  2. 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

  3. 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

  4. 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

  5. The Need for Medical Healthcare and Wellness over Sick Care

  6. The Health Condition of the United States

  7. 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.

  8. The Increase of Diabetes in the US

  9. The Increase of Diabetes in the US (continued)

  10. 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

  11. Kidney Disease

  12. What has been our answer to this problem?

  13. Standard of Care Medicine More Pills, More Procedures! … quit smoking, diet and exercise.

  14. Gastric Bypass Surgeries Performed in US

  15. 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.

  16. More Pills

  17. 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!

  18. US Healthcare Expenditure Compared to Top Ten Countries in GDP

  19. Treatment of Chronic Headache and Pain in the Thumb

  20. “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

  21. “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

  22. “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

  23. “Doc, my thumb has been hurting for two weeks” (continued) • What should we do next? • What should we have done at the beginning?

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

  25. The Basis for Chronic Illness

  26. The Montgomery Heart and Wellness Program Overview

  27. Build a Better You!

  28. The Build a Better You Concept

  29. Montgomery Heart and Wellness Overview

  30. 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 drbaxtermontgomery.com

  31. The Nutritional Boot Camp Concept Choose Better Food! ….. Build a Better You!

  32. A Paradigm Shift is Needed

  33. 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 1:29 King James Version • “Let food be your medicine and medicine be your food.” -Hippocrates, 400 B.C.

  34. 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

  35. 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

  36. What Makes a Food Toxic? Inherently Toxic Foods Foods that are “Transformed” to Toxins

  37. Montgomery Heart and Wellness Toxic Food Categories Animal Flesh Animal Products Overly Processed Plant Based Foods Synthetic Foods or Substances

  38. What is Detoxification? • Detoxification - the term used to describe the process your body goes through to get rid of toxins • Detoxification symptoms—both physical and mental—may appear when you alter your lifestyle • Examples of lifestyle changes include: • changing your diet • exercising • discontinuing a current habit • eating chocolate • drinking coffee.

  39. What are Common Detoxification Symptoms? • Clogged sinus • Constipation • Cough • Diarrhea • Fatigue • Fever • Flu symptoms • Cold symptoms • Gas • Headache • Irritability • Moodiness • Skin rash • Stomachache

  40. How to Treat Detoxification • Rest • Consume raw fruits and vegetable juice • Drink plenty of water

  41. 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.

  42. 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)

  43. Food Characteristic Scheme (Cont’d) • 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 ≤ 105°F) • Group 2 (Potentially Neutral to Mildly Adverse Effects from Processing) • Poaching • Warming (temperature ≤155°F) • Drying/Dehydrating (temperature ≤155°F) • Steaming (for duration of < 4 minutes) • Boiling (for duration of < 10 minutes)

  44. Food Characteristic Scheme (Cont’d) • Group 3 • Warming (temperature 155°F-200°F) • Drying/Dehydrating (temperature 155°F-200°F) • Steaming (for duration of 4 - 10 minutes) • Boiling (for duration of 10 - 45 minutes) • Group4 • Warming (temperature >200°F) • Drying/Dehydrating (temperature >200°F) • Steaming (for duration of >10 minutes) • Boiling (for duration of > 45 minutes) • Group 5 (Likely Adverse Effects from Processing) • Jarring • Canning • Baking (at temperatures greater than 400°F) • Group 6 (Very Likely Adverse Effects from Processing) • Sautéing (or stir frying) • Frying (deep, or shallow in a pan) • Grilling • Microwaving • Use of heat or chemical solvents to extract or separate components of a whole food (example; extracted vegetable oils)

  45. Food Characteristic Scheme (Cont’d) • 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 - > 5 ingredients

  46. Food Characteristic Scheme (Cont’d) • 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 > 70 • Nutrient Density (a major sub-factor) • High Nutrient Density (Aggregate Nutrient Density Index > 90)* • Medium to Low Nutrient Density (Aggregate Nutrient Density Index < 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)

  47. Food Characteristic Scheme (Cont’d) • Food Classification Factor 4: Origin of Food’s 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

  48. What Are Nutritionally Excellent Foods? Origin of the Food’s Development • Development in “Wild Conditions” - Superior • Naturally Cultivated - Good • Unnaturally Cultivated - Inferior

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