Well, my Nutrition Response Testing (NRT) analysis was… interesting. I don’t even know where to start with explaining it. Simply put, it was weird.
Let me start off by saying that I’m keeping a totally open mind about NRT. My sister truly believes in it, and she has seen what it does for the patients at her practice, so I’m giving it a fair chance.
Ok, so I arrive at the chiropractor’s office. It seems like a regular doctor’s office with a waiting area, exam rooms, and all that jazz. I chat with my sister for a few minutes, and then I am invited into a back room to start my analysis, which is the strangest medical test I have ever encountered in my entire life. I’m not saying I don’t believe in it; it’s just very “nontraditional.”
My appointment started with a computerized Heart Rate Variability Monitor Test. A strap was placed around my chest, which monitored my heartbeat for 8-9 minutes, first while laying down and then standing up. The machine measured the intervals between each heartbeat and provided the doctor with a quick assessment of the Autonomic Nervous System (ANS).
What is the Autonomic Nervous System?
The ANS regulates the basic life-sustaining functions of the body such as the heart beat, heart rate, blood pressure, body temperature, respirations, turning on and off the function of the cells, glands, and organs, maintaining acid/alkaline balance of the blood, saliva, and urine, digestion of food, balancing glandular functions, stimulating and inhibiting the body and its parts. [source]
The Autonomic Nervous System is divided into two parts (Sympathetic Nervous System and Parasympathetic Nervous System), which must be in balance at all times. If they’re not, the body doesn’t function optimally, so the test looks at what is happening within these systems. The doctor only briefly showed me my results, so, hopefully, she’ll explain them at my second appointment.
The second part of my analysis included checking for “neurologic switching” and “regulation” in my Autonomic Nervous System to see which parts are “blocked” or “open.” Say what? Exactly. Here’s a brief explanation:
Switching is neurologic confusion, and regulation is the ability (or inability!) of the Autonomic Nervous System (ANS) to regulate itself in response to minute by minute demands. Blocked regulation means the ANS cannot regulate itself— things are “stuck”, which among other things means that the body is NOT open to healing. If there is switching, then the body has a rollercoaster effect with healing—better, then worse, then better, etc. Or, it can also make the body have an opposite (“switched”) response to any supplementation or medication. If we find switching or blocked regulation, we look to see what is causing that. [source]
Hmmm… I still don’t really get it, but I was “blocked” in a lot of areas, so, according to the doctor, it’s important for us to get to the root cause of my body’s problems.
The five major stressors that cause the “blocks” are food (and/or digestion), heavy metal toxins, solvent/chemical toxicity, immune challenges (bacteria, yeast, parasites, viruses), and scars, so the doctor tested for each of these things by using my body’s own reflexes to determine which organs were under stress. How? Well, this is where is gets interesting. I extended my left arm and the doctor pushed down on it with her hand while contacting a specific reflex area with the other hand. For example, she’d touch my spleen and then push on my extended arm while I resisted her pressure. If the reflex was stressed, my nervous system responded by reducing energy to the extended arm, which caused it to weaken. This indicated underlying stress or dysfunction in that area, which was noted in my evaluation. Once the underlying stress is corrected, this weak muscle response will no longer occur.
This video shows how the analysis was done:
I go back this afternoon for the results of my analysis, so, hopefully, things will make more sense then. I’ll let ya know what happens!
Tuna Couscous Salad with Roasted Broccoli & Feta
- 2 5-oz. cans of tuna, drained
- 3 cups broccoli florets
- 1 tbsp olive oil
- 1 cup Israeli couscous
- 2-3 cloves of garlic, minced
- 1/2 cup crumbled feta
- Salt & pepper to taste
- Preheat oven to 425*F. Toss broccoli with olive oil, salt, and pepper in a large bowl. Transfer to baking sheet and cook for 20 minutes or until lightly browned.
- Meanwhile, cook Israeli couscous as directed.
- When broccoli and couscous are finished cooking, combine with feta, garlic, salt, and pepper; mix well.
- Eat and enjoy!
For dessert: a handful of pretzel M & Ms.