Must Know

Question 1

Hot Constitution

Answer 1

• Character: ‘fiery’ disposition, motivated, energetic, courageous.
• Risks: prone to inflammation, prone to stress, prone to irritability and anger, prone to over-acidity, especially in hot climates and seasons, and during teenage and adult years.
• Diet:
  
  • Reduce oily foods, red meat, chemical additives, stimulants.
  • Increase cool water, raw foods, leafy greens, bitter detoxifying herbs. Warm teas and spices promote sweating and hence ‘cool’.
• Hot types should consider gentle forms of yoga, tai chi, and exercise in fresh air.

Question 2

Cold Constitution

Answer 2

• Character: cool, composed, steady nature.
• Risks: prone to poor circulation, prone to tense muscles, prone to weak digestion, prone to spasmodic pains, prone to low mood, especially in cold climates and seasons.
• Diet:
  
  • Reduce refrigerated, frozen foods, iced drinks, cold, raw and ‘bitter’ leafy foods.
  • Increase warm drinks, cooked foods, spices such as ginger and cinnamon to increase circulation and digestive power.
  • Cold types need to get ‘fired up’ with more vigorous (cardiovascular) exercise. Get these individuals active.D

Question 3

Dry Constitutions

Answer 3

• Character: quick, light and adaptable nature.
• Risks: dry skin, stiff joints, dry mucosa, gas, bloating, constipation, tremors, weight loss, anxiety, especially in dry / windy climates and seasons.
• Diet:
  
  • Reduce light food, legumes, starchy grains, excess spices astringent herbs such as green tea.
  • Increase fluids, soups, stews, smoothies, mild aromatic spices, okra, chia, linseeds, liquorice.
  • Dry types need to learn to feel secure and content in themselves. Recommend breathing exercises and more social interaction.

Question 4

Moist Constitutions

Answer 4

• Character: calm, reliable, loving nature.
• Risks: mucus, lethargy, weight gain, especially in wet climates and seasons.
• Diet:
  
  • Reduce dairy, sweet fruit, watery fruit and vegetables, gluten, refined sugars and carbs, cold smoothies, ‘mucilaginous’ foods such as okra, chia, linseeds.
  • Increase warm, dry and spicy foods, whole grains.
• Damp types need to challenge themselves and take more risks in life (i.e. be adventurous).

Question 5

Stages of Cellular Respiration

Answer 5

1. Glycolysis
2. Acetyl CoA Formation
3. Krebs Cycle
4. Electron Transport Chain

Question 6

Examples of Like for Like or Law of Similars

Answer 6

• Giving bee venom for a bee sting
• Giving coffee for insomnia
• Onion for watery eyes & runny nose
• Snake venom for a snake bite
Examples form applications of ’like with like’
• Hangover: Sip or just smell alcohol (Like) next day
• Burns: Apply something warm (Like). Heat stroke needs warm applications. To use cold is a shock to
the system and therefore a suppression of symptoms
• Fever: As fever is hot (Like). Use lukewarm water (Like)
• Frostbite: There is cold (Like). Rub foot with snow (Like). Etc

Question 7

Preservatives

Answer 7

• Preservatives E200s:
• Slow down decomposition of food caused by air, bacteria, moulds and yeasts to prolong shelf-life.
• The antimicrobial properties are used to control contamination that may cause foodborne illnesses (e.g. botulism).
• All three of the common preservatives used are linked to adverse effects (asthma & allergies).

Question 8

Antioxidants

Answer 8

Antioxidants E300s:

• These are used to decrease the chance of oils and fats turning rancid: vegetable oils, margarines, biscuits, cereals.
• Replace natural antioxidants lost in processing, extending shelf-life.
• Both natural and synthetic antioxidants are used.

Question 9

Emulsifiers/Stabilisers

Answer 9

Emulsifiers, Stabilisers E400s

• Emulsifiers mix ingredients that would normally separate.
  
  • Used in dairy-free milks and yogurts.
  • Several emulsifiers, including polysorbate 80 (E433) and carboxymethyl cellulose (E466) are associated with an increased risk of inflammatory bowel disease and colon cancer (mediated in part by disruption to the microbiome).
• Stabilisers prevent ingredients from separating again.
  
  • Lecithin, agar-agar, carrageenan and pectin.
  • Used in ice-cream, margarine, dairy and dairyfree products, salad dressings and mayonnaise.

Question 10

Thickeners/Gelling Agents

Answer 10

Thickeners, Gelling Agents E440s

• Thickeners increase the viscosity of foods and:
  
  • Include starches, pectins and gums
  • Are used in soups, sauces and puddings.
• Gelling agents give a gel-like consistency and:
  
  • Include gums, starches, pectins, agar-agar and gelatine.
  • Are used in jellies, jams, desserts and yoghurts.
• E400 additives are linked with GI issues including: Bloating, cramping, nausea and flatulence.

Question 11

Flavour Enhancers

Answer 11

Flavour Enhancers E600s:

• Used widely in savoury foods to make the existing flavour stronger.
• In crisps, salty snacks, processed meats, instant noodles, fast food, sports drinks.
• E621 MSG (monosodium glutamate) is linked to MSG syndrome:
  
  • Can cause symptoms including headaches, skin flushing, sweating, muscle tightness, numbness or burning in the mouth, dizziness, chest pain and heart palpitations. Shortness of breath

Question 12

Yin Qualities

Answer 12

Cold
Moist
Matter
Contraction
Descending
Nourishing
Water

Question 13

Yang Qualities

Answer 13

Hot
Dry
Energy
Expansion
Rising
Moving
Fire

Question 14

Excess Yang

Answer 14

Strong signs of heat such as very red face, migraines, rage or high blood pressure.

Tongue: red, possibly with yellow coating.

Question 15

Deficient Yin

Answer 15

When Yin is deficient, Yang is not anchored, leading to moderate signs of heat such as low grade fevers or night sweats.

Tongue: red , cracked, dry

Question 16

Excess Yin

Answer 16

Strong signs of cold such as a blue tongue or skin, stabbing pains or cramps.

Tongue: blue, possibly with thick white coating.

Question 17

Deficient Yang

Answer 17

When Yang doesn’t warm and activate the body, it leads to moderate signs of cold, i.e. diarrhoea, tiredness, lethargy.

Tongue: pale, swollen, wet.

Question 18

Gluten Free

Answer 18

Can contain 20mg/kg

Question 19

Organic

Answer 19

Pre-packed foods can only be labelled ‘organic’ if at least 95% of the ingredients are organic.

Question 20

Colours

Answer 20

• Colours E100s: used to make food look more appetising.
• Restore colour lost during processing (e.g. tinned mushy peas).
• Make existing food colours brighter (e.g. enhance the yellowness of custard or butter).
• Natural colours include:
  
  • E162 beetroot, E101 & E106 riboflavin, E160a carotenes and E100 curcumin.
• Artificial colours include:
  
  • E110 sunset yellow FCF, E104 quinoline yellow, E122 carmoisine , E129 allura red, E102 tartrazine and E124 ponceau 4R
• Associated with hyperactivity and poor concentration

Question 21

Energetic Differentiation: Skin

Answer 21

• ‘Hot’ red lesions, secondary infection, yellow exudate.
• ‘Cold’ pale skin, cold extremities, slow wound healing.
• ‘Dry’ dry, flaky, psoriasis, itchy skin.
• ‘Damp’ allergic hives, vesicles, weeping skin lesions with clear exudate.

Question 22

Energetic Differentiation: Respitory

Answer 22

• ‘Hot’ acute bronchitis, bright yellow / green catarrh.
• ‘Cold’ stuck, difficult to clear, degenerative lung disease.
• ‘Dry’ dry, irritable non productive cough, brown catarrh.
• ‘Damp’ productive cough, copious clear watery catarrh, allergic asthma.

Question 23

Energetic Differentiation: Arthritis

Answer 23

• ‘Hot’ red, inflamed, burning pain, hot to the touch.
• ‘Cold ’ chronic, degenerative, pale, cold to the touch.
• ‘Dry’ stiff, clicking and cracking joints.
• ‘Damp’ swollen, oedematous joints.

Question 24

Back of Pack Labelling: Mandatory

Answer 24

Mandatory (per 100g/ml may also be displayed as per portion)
• Energy value (kJ and kcal)
• Fat (g)
- Saturates
• Carbohydrates
- Sugars
• Protein
• Salt (sodium chloride)

Question 25

14 Allergens

Answer 25

Gluten
Eggs
Fish
Crustaceans
Peanut
Soya
Celery
Milk
Tree nuts
Mustard
Sesame
Sulphur Dioxide
Lupin
Mollusc

Question 26

Sebastian Kneipp (1821-1897)

Answer 26

• Born in Germany, he is labelled as the father of Hydrotherapy.
• He cured his own TB by bathing in the river Danube.
•“Every application is to be accommodated
individually to the patient’.

Question 27

Dr. Max Bircher Benner (1867-1939)

Answer 27

• Born in Switzerland, he advocated a 50/50 raw food diet with emphasis on fruit.
• Heat (apart from sun) degrades food by destroying enzymes.
• Famous for his Bircher Muesli (raw oats, goat’s yogurt & fruit, soaked overnight).
• “Good gut health is necessary for proper growth of cells and tissues”.
• To maintain nutrient profile in food.

Question 28

Dr. John Harvey Kellogg (1852-1943)

Answer 28

• Born in Michigan (USA), he said that, “90% of diseases are due to improper functioning of the bowel.”
• He promoted, in particular, the importance of the intestinal microflora.
• The Kellogg brothers produced shredded wheat and granola biscuits for residential patients. It became a commercial venture over time. When they lost control, the product sadly changed dramatically.

Question 29

Samuel Hahnemann

Answer 29

Law of Similars

Question 30

Henry Lindlahr (1862 1924)

Answer 30

• He said, “the accumulation of morbid matter is the primary cause of disease”.
• Had ‘incurable’ diabetes at 35. Was told to ‘put his affairs in order’. He visited Sebastian Kneipp , who completely restored his health before returning to
the USA to spread the word.
• Used the term ‘Nature Cure’ to define his approach to recovery.
• Formulated the ideas of ‘Healing Crisis.’

Question 31

Dr. Max Gerson (1881 1959)

Answer 31

• Born in Germany, he said ‘Toxicity & Deficiency’ are the two planks underpinning health.
• Alkalised the body with fresh organic vegetable juices and detoxified with coffee enemas.
• He initially used his treatment for TB, where 446 out of his 450 skin TB patients completely recovered.
• He later used the ‘Gerson therapy’ for cancer patients. He had a success rate of 25% on terminal cancer patients (patients free of cancer after 5 years).
• Nobel prize winner Albert Schweitzer said Dr. Gerson was “one of the most eminent geniuses in the history of medicine.’

Question 32

James C. Thomson (1887 - 1960)

Answer 32

• A Scottish Naturopath who spent 4 years training under Lindlahr
• In 1913 he set up a busy practice in Edinburgh, before opening the first training college in British in 1919, The Edinburgh School of Natural Therapeutics.
• In 1938 he established the well known ‘Kingston Clinic’ in Edinburgh
• He advocated fibre (unrefined grains, raw vegetables & fruit).

Question 33

Dr. Bernard Jensen (1908 2001)

Answer 33

• Born in California and a student of Kellogg, he advocated bowel cleansing as the most important aspect in maintaining health.
• He said, “every tissue is fed by the blood which is supplied by the bowel”.
• Dr Jenson used chlorophyll extensively in enemas and colonics.
• He claimed a 40% success rate curing leukaemia.
• Developed advanced Iridology and promoted the ‘toxaemia’

Question 34

Louis Pasteur (1822-1895)

Answer 34

Germ Theory: Disease occurs from outside of the body i.e. bacteria, viruses, fungi, cause diseases from outside

Question 35

Antoine Bechamp (1816 1908)

Answer 35

Terrain theory

Question 36

Hering’s Laws of Cure

Answer 36

1. From Inside Out
2. From more serious organs to less serious ones
3. The mind gets better before the body
4. Symptoms disappear in the reverse order to when they arrived
5. From above to below.