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Slow oxidizers, also called Carbohydrate Types, have similar dietary requirements to those of the metabolic S-type – that is, a vegetarian or semi-vegetarian diet. Fast oxidizers and P-type individuals or Protein Types, on the other hand, do best on a non-vegetarian diet or a high legume vegetarian diet, which at the same time should be [...]
Biochemistry and nutrition are commonly taught as if the basic metabolic pathways for energy production are used in the same way by all people, except perhaps for some uncommon hormone and enzyme deficiencies. This, however, is an oversimplification that leaves the health practitioner as well as the patient without clear guidance as to how to [...]
Some foods, such as meat or sweet and acid foods, are good for certain people – and for these are not ‘problem’ foods – while on others their effects are adverse. In order to gain a better understanding of this phenomenon and a deeper insight into the food-related causes of diseases, it is helpful to [...]
Almost all our foods contain unbiological chemicals to some degree. It starts with water-soluble fertilizers that are overused and cause mineral imbalances and trace mineral deficiencies in our crop plants; it continues with the liberal use of weedicides, pesticides and fumigants. Many of these leave residues that we ingest. Growing our crops using the common [...]
Health problems associated with meat fall into three categories: those common to all meat, those with cooked meat, and those with factory farming. Common to all meat is a high phosphorus content with an unfavourable phosphorus to calcium ratio. The main problem with cooked meat is the destruction of food enzymes in the meat, and [...]
SWEET FOOD The main problem with sweet foods is that sugars are absorbed too quickly. The body tries to maintain a fairly constant blood-sugar level close to 100 mg of glucose per 100 ml of blood, and this becomes rather difficult with the habitual consumption of sweet foods. When we have a starch meal, it [...]
WHEAT AND GLUTEN Gluten is a mixture of two groups of proteins – gliadins and glutelins. Wheat has the highest content of gluten, especially hard wheat, and makes it possible to bake leavened bread and cakes. Under the conditions of baking, gluten forms a network of molecules, similar to a wire mesh. This molecule mesh [...]
Most problem foods are widely used basic foods that lead to health problems in large parts of the population. So-called junk food and heavily processed and chemicalized food belong in this category; many foods treasured by ‘natural health’ enthusiasts – for instance, honey, dried fruits, yogurt and wholemeal bread – also belong to this list. [...]
HERBS I believe that there are at most a handful of medical drugs that may be beneficial for the user while all the thousands of other drugs are only beneficial for the prescriber and the pharmaceutical industry. Almost all drugs are designed to alleviate only symptoms without really improving our health. On the contrary, in [...]
SUPPLEMENTS Most individuals on conventional diets with much refined and processed food have either outright deficiencies or a shortage of various vitamins, minerals, enzymes and hormones. Generally, the intake of essential nutrients is less than optimal, making us susceptible to disease. Deficiencies are even more widespread in those who suffer already an acute or chronic [...]