Nutritional Reflex Analysis


Nutritional Reflex Analysis is used for assessing deficiencies in specific organs, and then defining the nutrients and herbs that will most effectively strengthen them.   

The importance of good digestion is more often than not, understated. Ancient Chinese medical texts state that all human dis-ease begins with poor digestion, either stemming from lack of proper nutrition or an inability to digest and assimilate nutrients for making healthy blood. Improper diet and a lack of adequate nutrition can impair physiological healing mechanisms as well.

I’ve found from experience that plant-based nutrients are essential for re-building and correcting long-standing nutritional deficiencies.

Nutritional Reflex Analysis is an assessment tool I use to accurately determine the most potent medicinal herbs and nutrients for strengthening and harmonizing the body and quantum energy field. This is sometimes referred to as “muscle testing.”

Energy blocks in and around acupuncture channels and organs act as stressors that can deactivate the body’s own internal potent healing systems, and further prevent other modalities, such as acupuncture and cranial sacral therapy and osteopathy, from working as well as expected.

The products I recommend are always plant-based and organically grown. Some of these formulas are made from fermented herbs and nutrients that are fused into a probiotic base to further enhance digestion and assimilation.

In addition to organically grown herbs and nutrients, I only prescribe 100% excipient-free supplements; meaning there are no undesirable, non-nutritive chemical additives, which are usually listed under “Other Ingredients.”

Avoid these Potentially Harmful Additives, usually listed as “Other Ingredients” 

Magnesium Stearate (an undesirable lubricant) and Silicon Dioxide (insoluble and undigestible), often used as fillers or flowing agents to help in the encapsulating process.

High Fructose Corn Syrup may be used to disguise “off” or bland tastes in a product.

Maltodextrin (derived from GMO corn) is another common additive, that contains 4 carbohydrates/gram, the same amount as sucrose or table sugar. Its glycemic index is higher than table sugar: 106-36. Several studies have linked maltodextrin consumption to suppression of “good bacteria” in the digestive tract, which puts people who consume it at risk for bacterial infections such as salmonella and e.coli.