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Digestion and Health Coaching_Final

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>> Hello again. Here is something to think about. How did the home environment you grew up in shape your views about food? No matter how or where you were raised, you were influenced in some way by your immediate surroundings and the people who raised you. You probably had a basic understanding of the biological purpose of eating, but unless you were raised by a microbiologist or a gastroenterologist, you probably didn't learn to view eating as breaking down food into important nutrients or building blocks to fuel energy and growth. What was your experience like? In my house, we were taught that food is for fuel, not pleasure. Your experience may have been completely different. Take a moment now and grab a pen and a piece of paper, pause the video here to write and reflect on the philosophy of eating you developed during your early years. Were these views localized or implied? Pause now and write down your thoughts. This is an interesting topic to explore and compare notes on. So I encourage you, please share your reflections with one another in the Facebook group. Now pause again and write down your current philosophy around eating and food. Go ahead. I'll still be here when you get back. All right, now compare the view point you developed as a child and your current view about what eating food means to you. Are they the same? Have they changed? There is insight to be gained from taking a look at how you label and approach the act of eating because what you choose to eat, how you eat, and how you feel when you're eating are factors that impact your digestion. So now that you have a solid understanding of the mechanics of the digestive tract, let's talk about digestion as it comes up in health coaching because this information is important for you, the coach, to understand the mechanics of things, but it's equally important to understand how to work with your clients to improve their digestion. And Ayurveda, an ancient form of Indian medicine, our ability to digest food is called "digestive fire." In this tradition, how you digest your food is how you assimilate life. You have to have enough heat or fire to properly digest your food. Did you know that 74% of Americans are suffering from GI discomfort? That's alarming. As a culture, our digestive fire is smoldering. Digestion is how we supply the building blocks for a healthy life. Essentially, digestion is the root of life. As a Health Coach, you can offer your clients the support to build thriving lives and strong digestive fires by providing education, empowerment, and resources. In this lecture, we'll highlight three important areas to explore when you begin helping new clients improve their digestion. You ready? Let's get started. What's your client's relationship to food? The first thing you want to understand is how your client feels about eating and the foods that he or she consumes. You just took a look at your own belief system around your relationship with eating. This is something we recommended doing with them. Help your client explore his or her belief systems. Their attitudes and feelings don't just determine what they put in their mouths. It may actually impact how they break down their food or stimulate their digestive juices. This plays out in stress responses. When a client is stressed, whether it's about something going on in his or her life, or it's directly related to their feelings around food, digestion becomes slowdown or constricted. The feeling of having a knot in your stomach is totally legitimate. Stress can literally make us sick to our stomachs, so it's not farfetched to see how our feelings about food or otherwise can affect digestion. One of the best ways around this is to help your client reframe their relationship to food by acknowledging it as the building block of life and evolution. Today in the developed world, when people tend to have more food than they need, it's easy to lose touch with its immense value, food becomes the enemy or something to avoid. Help your clients reconnect to food as a positive source of energy and life, perhaps by practicing gardening, or cooking from scratch, or visiting their local farmers market. What's your client's typical eating environment? When working with a new client, it's important to consider the conditions surrounding their digestion. What are the typical conditions they choose to have their meals in? Ask your clients not just what they eat for breakfast, lunch, dinner, and snacks, but how? Are they rushed? Stressed? Wolfing down, prepared food? Even if your client is eating a donut for breakfast, there is still a significant difference and how it will be digested if she's sitting on her porch, mindfully savoring each bite or scarfing it down in four bites while walking from one meeting to the next and chatting with her boss. Before even trying to empower your clients to change the quality of the foods they eat, encourage them to examine how they eat and how they can make that process more enjoyable, less distracted, and less rushed. It's an easier first homework assignment to tell your clients to go home and really savor and enjoy each bite of their pizza for dinner, then to go home and slowly savor spirulina for the first time. Helping your clients get in touch with and improve their process of eating and subsequently their digestion is a great first step for getting them aligned with their eating. How does your client experience the process of digestion? In order to get an idea of what's going on with the client's digestion, the first step is to tune into both the mechanical and the chemical acts of digestion. There are five main points to consider here. Salivation, chewing, sphincter function, motility, and secretion. Let's look at each one in a little more detail. As you've learned, the first step in the digestion process is often chemical and automatic, when your salivary glands kick into gear with the simple sight, smell, or thought of food. This process is automatic. But if a person is struggling with overeating, it may be telling to assess what they're surrounding themselves with throughout the day. Are they online, scrolling through Pinterest, looking for new recipes or pictures of food on Instagram? Is tempting food in their sight when it's not time to eat? You can't change the automatic reaction of your salivary glands, but you can exert control over your environment through careful planning and lifestyle shifts, and you can learn to gain control over your thoughts by examining your mindset and taking up practices like, meditation and breathwork. Another important thing to consider is this. Is your client properly chewing his or her food? So many people eat and chew quickly, taking big bites and barely breaking down their food. This is especially true when we eat with distractions or on the go. Eating this way prohibits the enzymes in your saliva from fully breaking down your food and causes digestive disruptions. Proper chewing is a practice of mindfulness that one must commit to at each and every meal. This is another way your client can potentially improve their digestion without even changing their diet. Are they willing to do this? Another thing to consider is if each sphincter is working. Is your client having trouble keeping food or acid down? These could be telling signs of conditions that will cover later on in this course. Keep in mind that certain foods decrease the tone of sphincter, like chocolate, fatty meats, tobacco, hormone replacement therapy, and alcohol. It can be upsetting for clients to learn that some of their favorite treats are hurting their digestion. So when you talk about the potential benefits of giving up that nightly glass of wine or their weekly indulgence of short ribs, be sure to take the time to coach them through what this means for them, and how they can satisfy what this food provides for them elsewhere in their lives or their diets. Next, ask them about their motility or movement. Yes, it can feel awkward for some of us to talk about bodily functions. But this toilet talk is necessary if you're going to help your clients improve their gut health. You need to know about what's going out, not just what's going in. So don't be afraid to go there and ask your clients to describe the bowel movements. Are they digesting too fast as in do they regularly experience diarrhea? Or are they digesting too slowly as in do they regularly experience constipation? Speaking of which, did you know that one billion dollars a year is spent on over-the-counter constipation medication? This is a shame when natural solutions exist. Digestion suffers when food is processed, either too slowly or too quickly, so it may be a goal for your client to achieve regular motility. Lastly, you want to assess your client's secretion. Is the mucosal lining of the tube intact? Inquiring whether your client has an ulcer could shed some light on this. Ulcers can occur as the result of a loss and protection of the lining of the digestive tube. Also, be sure to ask if your client is staying hydrated. Another thing you can look into to assess secretion, is there enzyme and acid production levels. Later on in this course, we'll describe some at-home tests that can be done to explore this. Okay, so to recap. There are three main areas of concern to explore with your clients when you're working to understand what's going on with their digestion. These are their relationship with food, their typical eating environment, and how they experience the process of digestion. When exploring the process of digestion, be sure to ask about how much they preoccupy themselves or surround themselves with food throughout the day, how well they're chewing their food, their ability to keep food and acids down, the motility of their bowels, and any indicators of impaired secretion. The basics we've covered about the digestive process will help you to better understand what's going on with your clients when they talk about the symptoms they experience. You'll now have a reference point during these coaching conversations to apply these clues to. The foundational knowledge you've gained in this module will set you up to understand your client's symptoms better and help you explain what they're experiencing. Do you know someone personally or have a client who experiences digestive issues, maybe you yourself struggle or have been through this. Did you or did they overcome their digestive issues? What helped? What didn't? When digestion was addressed, did another seemingly unrelated issue clear up? We would love to hear your experiences. So let's take this conversation over to the Facebook group where we can share and support one another. Thank you for tuning in today and good bye for now.

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Duration: 11 minutes and 12 seconds
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Language: English
License: Dotsub - Standard License
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Views: 5
Posted by: ninaz on Mar 21, 2018

Digestion and Health Coaching_Final

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