The strategy of clinical nutrition  can best be explained by the concept of the Nutrient Reserve

The objective of clinical nutrition is to fill the gaps that may be missing from a good diet.

The Nutrient Reserve is simply nutrients that your body needs to draw upon when the need arises. If the nutrients are not available when the ned arises, the body draw upon other sources such as bone and marrow for its supply. This explains diseases such as osteoporosis.

I am going to offer an alternate explanation of illness and disease based on the Nutrient Reserve. We know that people get sick but not all illness and disease can be explained by the germ theory. We know that the body heals itself and is able to recover and rejuvenate. Illness and disease is simply a departure from this healthy state.

The Nutrient Reserve theory assumes that organs and systems fail because the Nutrient Reserves are depleted, not because of germs. Take Type 2 diabetes for example. It is not a disease caused by germs. It is partially due to a poor diet but primarily a depletion of enzymes and nutrients that allow insulin to function.

I believe and understand this theory because I lived through it. In 2010 I got sick. My blood pressure spiked up over 200, my diabetes was out of control, my blood sugar was over 300 and my kidneys failed. If you have been sick, you understand the numbers that I have referred to. if not, just understand that those are not good numbers. I was admitted to the hospital with Congestive Heart Failure. These symptoms came on suddenly over a period of about 4 days. Prior to that I was “healthy”, then suddenly I was very sick. I required medical intervention for the first time in my life. I required medication to stabilize my condition and used supplements to facilitate my recovery.

The Nutrient Reserve is at risk because of many factors. The nutrients in food are depleted.
Commercial farming practices contribute to this problem but the biggest culprit seems to be commercial food processors who remove vital enzymes in food to increase shelf life.

In Hawaii, our produce is green harvested and shipped in. Produce is often weeks old before it hits the shelves. Green harvesting prevents the full maturation f fruit and vegetables.

So far I have made the case for supplementation but let’ say you are not one to take pills and want to address this issue through diet alone. It is possible but it may not be easy, especially if you are used to eating processed food. the biggest hurdle is learning to eat  a seasonally appropriate diet consisting of locally grown organic produce and clean, antibiotic free, hormone free protein and wild caught fish.

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Nutriernt Reserve