Healing through food with Jean-Paul Curtay
Jean-Paul Curtay is the author of *The Healing Food Guide*: https://amzn.to/35TwVi9. This is the first comprehensive guide for the practical and family-friendly use of healing foods and nutrients.
Nutritional therapy aims to treat and prevent illnesses not with medication, but with foods (and minerals, amino acids, fatty acids, phytonutrients) that contain not only nutrients, but also active ingredients. It also optimizes biological functions (memory, energy, resistance to infections, slowing aging, improving fertility, etc.). It also involves diagnosing deficiencies (magnesium, vitamin E, omega-3 fatty acids) and excesses (saturated fat, iron) in order to provide advice and dietary supplements.
Jean-Paul Curtay is a pioneer in nutritional therapy and established the first consultation service for this discipline in France. Nutritional therapy, therefore, acts on three levels for him:
Prevention
Correction of deficiencies
Treatment of pathologies (higher pharmacological doses).
For him, nutritional therapy is actually very ancient, with origins dating back 5,000 years to Chinese civilization (use of seaweed, and thus iodine, for thyroid hormones). It also dates back to Hippocrates, to whom we attribute the saying, "Let food be thy medicine." Modern nutritional therapy dates back to the 1950s in the USA and Canada: orthomolecular medicine and nutrigenomics (discovery of vitamin B5 by Roger Williams). Jean-Paul Curtay himself was the key figure in its introduction in France.
He explains the difference between a nutritional therapist, a nutritionist, and a dietitian. Only the nutritional therapist uses food as medicine. Jean-Paul Curtay also explains that micronutrition is a phenomenon promoted by pharmaceutical companies, and then suggests certain beneficial foods such as Omega-3 fatty acids, which boost communication between cells (antidepressants).
According to him, nutritional therapy can be a very good substitute for medication in some cases, and for serious illnesses, it can be complementary, such as in the treatment of rheumatoid arthritis, cancer, or AIDS, for example. However, he believes that some serious conditions, such as genetic diseases, can be treated entirely with nutritional therapy, as is the case in the vitamin D-dependent diseases department at Necker Hospital. But Jean-Paul Curtay emphasizes that each patient is different.
For Jean-Paul Curtay, the terms "diet" or "regimen" should be avoided due to their negative connotations, and he prefers the word "model," as in Mediterranean diets or his famous Okinawa diet. Jean-Paul Curtay's best-selling book on this diet: https://amzn.to/3vSJ29T
He has adapted the 11 keys to success of the Okinawan elders to Western data and integrated them, along with the latest research in nutritional therapy, into a program he invites you to adopt.
He also cites Acciaroli, the village of centenarians south of Naples in Italy, as an example. Jean-Paul Curtay then discusses the commonalities between these diets: less meat, more vegetables, and olive oil rich in polyphenols (as well as green tea and chocolate), which is also anti-inflammatory. All of this is central to the recommendations of major international institutions. Finally, he provides an overview of food and health in France, noting, for example, that it is not the Ministry of Health, but the Ministry of Agriculture, that decides which crops to prioritize.
Immuno-nutrition by Jean-Paul Curtay: https://amzn.to/3dgIwvO. This book teaches you how to optimize your energy reserves (breathing, calorie distribution, nutritional and non-nutritional factors), how to nourish your immune system, disarm pathogens, and prevent common infections. Each ailment is addressed with specific treatment, from the common cold to septicemia, including influenza (A and other strains), shingles, ear infections, and gastroenteritis.
Dr. Jean-Paul Curtay has been teaching in over 20 countries since 1989. He has trained more than 6,000 physicians and has authored 14 books. He is a member of the New York Academy of Sciences and serves on the editorial board of the Journal of Nutritional and Environmental Medicine.
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