Online Nutrition Seminar – Part 1 – Dr Tim O’Shea

Distance Learning video series

Online Nutrition video series – Part 1

8 hour Nutrition Package: $100
For CE

Dr Tim O’Shea
Author and Instructor

To order, call 915.307.1055 or email
Start watching today!

Course Description:

The fundamentals of nutrition, fully documented ,complete, and easy to follow. We’ll start with a definition of toxification, at the cellular level, and relate it to the the major diseases plaguing this country. Why detox must include clearing the tract as well as the blood of accumulated indigestible debris. Classical principles of food enzymes, the definition of processed food, and the science behind it. Introduction to collagen structure in the human body, and its relevance to health and diseases. Listing of the components to an effective detox and its relation to a vital immune system. Why healthy people don’t get sick.

Here are the topics of the 8 one-hour Sections:

Section 1 – Why Detoxify?
Section 2 – The Food Enzyme Concept
Section 3 – JH Tilden, MD
Section 4 – Clogging food
Section 5 – Food That Cannot Ripen
Section 6 – Structure of Collagen
Section 7 – Vital related subjects in nutrition
Section 8: Conclusion and Summary

Section 1 – The Need for Detoxification
Bioaccumulation of indigestible foods, chemicals, poisons, in the air, the food and the water. Clearly linked to weak immune system and disease.

Section 2 – The Food Enzyme Concept
Processed food vs. nutritive food defined. Discussion of metabolic, digestive and whole food enzymes, and their role in cellular detox. The work of Dr Edward Howell and Dr Stan Bynum

Section 3 – Enzyme Bioavailability
Comparison of enzyme supplements and their necessary ingredients. Definition of broad spectrum. Source, co-factors, and uptake at the cellular level.

Section 4 – The Traditional Diet: Classic Simplicity Vs. Popular Misconceptions
Pop myths of the healthy diet. Definition of natural, and the misuse of the term today. Introduction to pasteurization, hydrogenation, and refined carbohydrates.

Section 5 – Oral Chelation and Chelated Minerals
Detox of non- water soluble debris within the cells and tissues – why enzyme supplements cannot remove them. Source of heavy metals and atherosclerotic plaque. Consequences of leaving them untended indefinitely.

Section 6 – Introduction to GM Foods: The Biotech Industry
Summary of the classic work of Jeffrey Smith, today’s leading expert in GMOs. History, corporatization, economics, and and global effect of processed foods. Disinformation system in place to keep the general public misled about what constitutes a healthy lifestyle.

Section 7 – New Practices in Food Production
History of processed food beginning in the early 1900s, with the rise of the FDA. How pasteurization and homogenization were made popular. Food processors learn to remove enzymes for long shelf life. Politics of gradually adding inert and toxic ingredients and fillers to processed food.

Section 8 – Corporate Control of Genetically Modified foods
Monsanto’s rise to power since 1996. Glysophate takes over global agriculture, under the guise of feeding the world. RoundUp’s real effects on world agricultural yields. Increasing percentage of hydrogenated foods as part of the standard American diet. Decline in health that has resulted.

Any questions or to register please call 915.307.1055

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