S-TYPE AND SLOW OXIDIZERS

Proteins should be supplied mainly from legumes, almonds and other oily seeds best as seed cheese, but the consumption of peanuts should be restricted. Fish and other seafood, eggs (not hard-boiled or fried), some poultry and raw milk products are usually acceptable. Have plenty of fruits, especially tart varieties, frequent fruit meals and fruit days. Also sweet varieties of vegetables are beneficial, particularly red beets, and sprouted seeds.

Polyunsaturated oils are mainly supplied from seafood, fermented soybeans, sunflower kernels and freshly ground linseed. Meats, fats and processed oils should be eaten sparingly. The evening meal should be light. Helpful supplements are lecithin, digestive enzymes, cod liver oil or other fish oils, kelp, B vitamins, vitamin E, ascorbic acid, magnesium, potassium, chromium, copper, selenium and zinc. The idea is to eat fast-digesting food.

P-TYPE AND FAST OXIDIZERS

A diet high in legumes often combined with brown rice and other grains such as millet and buckwheat, also sago taro and tapioca. Have a hearty breakfast. Flesh foods are generally well tolerated. This metabolic type should use whole grains – sprouted, cooked or baked, in preference to flour products; plenty of sprouted seeds. Starchy and green vegetables are best for cooking, use sweet varieties mainly raw, with plenty of red beets, raw, cooked or juiced. Use salted food if the blood pressure is low.

Oils low in linoleic acid should be used – best are olive oil and almond oil, also try coconut oil. The intake of sweet food, sweet and acid fruits and lactose products should be minimized. Neutralize fruit acids with dolomite. Useful supplements are halibut liver oil capsules, calcium ascorbate, low-level B vitamins, MSM, chromium, copper, selenium and zinc. The idea is to eat slow-digesting food.

SUB-OXIDIZERS

These may use a mixed diet of easily digestible food. Thus meat may be used as broth or stew, not fried or roasted. Nuts and oily seeds should be soaked, sprouted or used as seed cheese. Sub-oxidizers may consume sprouted seeds, plenty of grass juice; also beef juice and freeze-dried liver. Digestive enzymes, hydrochloric acid supplement or ascorbic acid with protein meals should be used. All vitamins and minerals should be supplemented, especially trace minerals; mix lecithin with all meals; rubbing the skin with cod liver oil may be helpful. The idea is to eat easily digested food.

SENSITIVITY REGULATION

Certain nutrients make the skin and sometimes the brain more sensitive and should be minimized if the skin easily reacts to irritants and if there is emotional and mental instability. These sensitizing nutrients are: acid and sweet foods and fruits, allergens and a diet high in phosphorus and low in calcium and magnesium. Conversely, proteins, fats and oils, complex carbohydrates, green vegetables, calcium and magnesium help to protect susceptible individuals from undue sensitivity.

Insensitive individuals, on the other hand, benefit from a high intake of acid foods and fruits, lecithin, folic acid and a diet low in calcium but high in magnesium. Common polyunsaturated oils increase sensitivity, and lecithin, linolenic acid (linseed) and fish oils normalize it.

METABOLIC TYPES AND BLOOD GROUPS

Peter D’Adamo wrote the book ‘Eat Right For Your Type’ or ‘The Eat Right Diet’ (Random House) which shows that individuals with different blood groups have different optimal food requirements. Special proteins called lectins, in foods that were not traditionally eaten, frequently cause immune reactions in the intestinal wall and may eventually lead to a wide variety of diseases.

The relationship between the three basic metabolic types and blood groups is rather straightforward. Blood group O is the oldest blood group. It originated in the hunter-gatherer area and corresponds to the P-type or non-vegetarian type with a high requirement for protein and fat. Group A resembles most closely the S-type or seed-eating vegetarian type, while B is the lacto-vegetarian type, and closest to the balanced metabolic type. Blood group AB has the characteristics of A as well as B.

It is my opinion that it is beneficial to know which foods are good or bad for our blood type, but not necessarily stick religiously to the food tables. Some of the foods listed to be avoided do not actually agglutinate or damage our blood and have been selected for other reasons that may not apply to you. Furthermore, I recommend for everyone, especially if not in good health, making food allergy tests and avoid any reacting food, while non-reacting foods may be regarded as safe.

Therefore, if symptoms of food sensitivity show up, then I would not use a food that is supposed to be beneficial according to our blood group, while I would use a food that is classified as ‘avoid’ by D’Adamo if it does not show a negative effect. An example of this is coconut and its products, which D’Adamo advises to avoid for all blood groups. However, I find coconut milk and oil beneficial for myself, and many others find it beneficial as well. I also use a lot of fresh aloe vera, which supposedly is bad for my blood group.

While we can expect most allergies to occur to food that is wrong for our blood type, this is not always so. As mentioned before, not all foods are classified as ‘avoid’ because of lectins causing problems. Even if there is a reaction with our blood group, this has only been established in a test tube. What happens in our body depends mainly on the quality of our digestive system and on the quantity and digestibility of the questionable food and its interaction with other food ingredients.

Also cooked foods often react different to raw foods. Sprouted seeds appear to be more acceptable and possibly beneficial even if the same seeds should be avoided in cooked form. If all is well, then the potentially harmful lectins are broken down to amino acids and are harmless, if not, then we must improve conditions or avoid them. Try to develop your inner food sense and learn to listen to your body. It will then let you know by your inner urgings and taste preferences which foods to eat.

The following table shows a short list of some common foods in relationships to the blood groups. Basically there are only two food classifications, those foods that give a reaction and should be avoided and those that do not react and may be eaten. However, Peter D’Adamo made an additional value judgment by classifying the allowed foods as either neutral/avoid, neutral, neutral/beneficial or beneficial, mainly in regard to overweight. Neutral means that the food does not cause any blood group related problems but has no other advantages to specifically recommend it. I do not always agree with these additional classifications, and have restricted the classifications to ‘O.K.’ and ‘Avoid’. For further information see Peter D’Adamo’s book or his web site at www.dadamo.com.

FOOD LIST FOR BLOOD GROUPS

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A more relevant study of our energy metabolism – the way in which our cells produce energy from food – provides some fascinating insights into the reasons why certain diets and nutrients are beneficial or harmful for various diseases and for different metabolic types. While part of this study may look rather technical and difficult to understand, it is well worth making the effort because here we have the basis of all the disease-producing and healing effects of nutrition. However, if this part is too difficult, then simply skip it, or come back to it later when you want to understand a specific nutritional problem.

GLYCOLYSIS AND CITRIC ACID CYCLE

The main energy-generating mechanism in our cells is the Krebs cycle or citric acid cycle. This is a series of enzymatic steps through which a two-carbon molecule (acetyl or acetate) is oxidized to carbon dioxide and water. All three main food components – glucose, amino acids and fatty acids – can be utilized in this way.

Glucose is normally the most important fuel molecule. Through several reactions along the glycolytic pathway it is split in half to form pyruvic acid. Niacinamide and vitamin B1, as co-enzymes, are the necessary vitamins at this stage; magnesium is required in addition. Glycolysis proceeds anaerobically, that is without the need for oxygen. See Figure 5-2 for a diagram of our cellular energy metabolism.

The next step may be in three directions and it is here that most intracellular energy problems develop. Pyruvic acid can either combine with carbon dioxide and become oxaloacetic acid, or it may lose carbon dioxide and form acetyl coenzyme A.

Combining with carbon dioxide requires a high amount of energy as well as biotin, nicotinamide and manganese. The step in the other direction needs oxygen and magnesium, as well as the vitamins B1, niacinamide and pantothenic acid.

If the metabolism is in good condition, then both reactions take place in such proportions that there are always equal amounts of oxaloacetic acid and acetyl coenzyme A available. Both molecules will then combine to form citric acid as the first step in the citric acid cycle. During several more steps in this cycle, together with reactions that follow up the cycle, the acetyl component is completely oxidized into two molecules of carbon dioxide and water, while the oxaloacetate is re-formed, ready for a fresh turn of the cycle.

However, in practice usually a deficit of oxaloacetic acid will develop because this is a very useful molecule that is required for many other reactions, for instance to form amino acids or nucleic acids. The body covers this deficit by converting an appropriate amount of pyruvic acid into oxaloacetic acid. Important for the operation of this cycle are the vitamins B1, B2 and niacinamide, in addition to magnesium and oxygen.

In this way, someone of the S-type (‘desert Arab’) can obtain all his or her energy by burning carbohydrates. The P-type (‘American Indian’), on the other hand, will create very little of his or her energy in this way. He produces energy mainly by forming acetyl coenzyme A directly from fats (requiring vitamin B2, niacinamide and biotin) and from amino acids (requiring vitamin B6). Most of the rather small intake of carbohydrates will be converted to oxaloacetate.

The balanced type is able to use both main pathways efficiently and best gains energy from a mixture of carbohydrates, proteins and fats. The third path, the conversion of pyruvic acid into lactic acid, is an emergency measure that may be used by all metabolic types. This is an anaerobic step and in most instances is triggered by a shortfall of oxygenating enzymes, either because of strenuous muscle activity or resulting from an allergic reaction. In fast oxidizers the build-up of lactic acid may also be caused by an accumulation of metabolic acids (for example, citric acid, malic acid) in the cells. Lactic acid is partly neutralized and expelled with the urine and partly reconverted in the liver to pyruvic acid in the presence of sufficient nicotinamide.

Fig. 5-2: CELLULAR ENERGY METABOLISM

ABNORMAL GLUCOSE METABOLISM

The P-type and the balanced type tend to become fast oxidizers and hypoglycemics on a diet high in sugars and low in proteins and fat. Most of the dietary protein is used as a building block and little is available for energy production.

The ability to convert pyruvic acid into acetyl coenzyme A is poorly developed in these individuals. Therefore, oxaloacetic acid is produced in excess, while lack of acetyl coenzyme A prevents the citric acid cycle from fully operating. The blockage of the citric acid cycle leads to a lack of energy and overacidity from accumulating metabolic acids and lactic acid.

Using more proteins and fats (best is olive oil) is the solution, as fats are the most efficient source of acetyl coenzyme A. However, this will be problematic if there is fat-malabsorption. Polyunsaturated oils, on the other hand, require additional steps and are not so well suited for energy production. In addition, linoleic acid may contribute to the frequent over-sensitivity of fast oxidizers by forming certain prostaglandins that increase inflammatory activity.

In the negative S-type we have the opposite problem where the diet is high in meat and fat. Initially, this provides useful additional fuel, and in combination with a raised epinephrine level makes the whole personality highly energetic. However, there is an inverse relationship between the epinephrine level and the effectiveness of insulin. When the epinephrine level is high in response to this diet, the effectiveness of insulin is reduced.

DIABETES

Insulin regulates the speed with which glucose enters the cells. With a low insulin level, cells may be starved of glucose. Then not sufficient oxaloacetic acid is formed to combine with an abundance of acetyl coenzyme A, which is produced internally or by a high-fat diet. In those who are strongly SNS-dominant, this can lead to the development of diabetes. Glucose builds up in the bloodstream and is spilled in the urine.

Figure 5-2 shows the nutritional solution to this problem. We must provide more oxaloacetic acid. As a first step we reduce all stimulating influences, be they from the environment or from red meat, alcohol, coffee, tea, tobacco or drugs. This will help reduce the epinephrine and increase the effectiveness of insulin. Then we supply an abundance of zinc, which is needed to manufacture insulin, and chromium, which is part of the glucose tolerance factor that helps insulin to channel glucose through the cell wall.

Oxaloacetic acid is an unstable compound that cannot be purchased. Instead we can supply malic acid (the acid present in tart apples), which is easily converted into oxaloacetic acid. We can supply also citric acid from acid citrus fruits. This, too, can be converted into oxaloacetic acid through the citric acid cycle and provides valuable energy at the same time.

Another food group that readily converts into oxaloacetic acid is the proteins. Most amino acids can either be transformed via pyruvic acid or directly enter the citric acid cycle. Most easily converted is aspartic acid. Only few amino acids are ketogenic and yield acetyl coenzyme A, these are leucine and isoleucine, lysine, phenylalanine, tryptophan and tyrosine. An excellent energy protein for diabetics, with almost 90 per cent useful amino acids, is gelatin.

Furthermore, fructose from fruits can enter muscle cells without insulin to form pyruvic acid. However, it must enter the bloodstream slowly (raw food, small meals), otherwise fatty acids, cholesterol and cataract-forming sugar alcohols may be produced. However, type 2 diabetics have to be careful not to mix fructose with glucose as pointed out in Step 35 on the disaccharide effect.

Sometimes glucose cannot be used and builds up in the bloodstream because the conversion of pyruvic acid into oxaloacetic acid is blocked or too slow. This conversion requires manganese, biotin and nicotinamide. These and also other vitamins and minerals required for the energy metabolism should be supplied in generous amounts.

The large build-up of acetyl coenzyme A is reduced in the liver by conversion into saturated fatty acids and cholesterol, which both contribute to the development of atherosclerosis. In uncontrolled diabetes a surplus of fat leads to the production of ketones and keto-acids from acetyl coenzyme A. Ketones, such as acetone, can to some degree be used by the muscles to form oxaloacetic acid via pyruvic acid and thus keep the citric acid cycle going. However, this conversion is slow and a large amount of the keto-acid acetoacetic acid accumulates and makes uncontrolled diabetics extremely overacid. The liver can metabolize glucose without the help of insulin, and high levels of glucose flooding the liver can cause a large build-up of lactic acid. Thus an intake of sweet food contributes to general overacidity.

Intestinal sanitation, avoidance of sucrose and allergy testing or a low-allergy diet are the main features in normalizing insulin production in insulin-dependent diabetes; a proper nutritional program is a second line of defense and can give good results even in resistant cases such as tumor of the pancreas.

ABNORMAL FAT METABOLISM

The metabolic problems of slow oxidizers are similar to those described for diabetics. However, the glucose deficiency inside the cells is far less severe and, therefore, we do not have the overacidity resulting from an overproduction of keto-acids. Instead, the surplus of acetyl coenzyme A is mainly converted into saturated fatty acids and cholesterol, causing atherosclerosis, cardiovascular disease, fatty degeneration of the liver and overweight.

In the slow oxidizers overweight is mainly a result of eating too much fat, while in the fast oxidizer overweight results mainly from eating sweet food and wheat. In both cases the thyroid gland tends to be underactive.

The answer to these problems is to speed up glycolysis and produce more oxaloacetic acid. This can be done by supplying plenty of fruit acids as well as all the vitamins and minerals required for the sugar metabolism. Minimizing fats and sugar will stop the oversupply of acetyl coenzyme A while epinephrine levels will fall and insulin activity rise in the absence of meat and stress. This is the key to cleaning atherosclerotic arteries.

SUB-OXIDIZERS AND CANCER

The sub-oxidizer has an inefficient metabolism and, in a way, combines the problems of the fast and the slow oxidizer. Many sub-oxidizers have cancer or pre-cancerous conditions. In cancer the metabolism of all nutrients is greatly impaired. The main energy production of cancer cells is similar to that present in uncontrolled hypoglycemics: both produce mainly lactic acid instead of energy. While this makes the tumor itself overacid, the rest of the body may be too alkaline due to a very sluggish metabolism.

Figure 5-2 reveals how we can starve a tumor: we must reduce all nutrients except fruit acids to the bare minimum. In this way the tumor is completely deprived of energy while normal body cells can still derive energy from metabolizing acids together with fatty acids from the fat deposits of the body.

The time-tested method used in natural medicine for those with sufficient fat reserves is a fast, lasting several weeks, on fruits only, mainly tart varieties. The grape cure has become famous; also tart apples and acid citrus fruits may be used. During this time it is essential to clean the bowels daily (Epsom salts, colonics), otherwise the poisons generated by a large, disintegrating tumor can cause great distress and even death. At other times, use plenty of red beets, raw, juiced or cooked. The red beet pigments greatly increase the oxygenating ability of the cells and normalize the metabolism.

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OUR METABOLISM

Our metabolism is the total of all the millions of biochemic enzyme reactions that take place in our body at any given time. Some reactions use energy to build more complex structures from assimilated nutrients (anabolism), while others release energy by breaking down more complex molecules (catabolism).

While there are additional factors and overlapping influences, we may say quite generally that our basic metabolic pathways are most strongly influenced by our nutrition, the glandular system is mainly affected by our emotions and the nervous system responds primarily to brain and mental activity. All three factors – nutrition, glandular system and nervous system – combine to regulate our metabolism.

Inherited or acquired variations of these regulating factors produce a unique blend for each individual and call for different specific requirements for optimal health. However, there are also some common key factors and we can distinguish several groups with similar characteristics; each group represents a metabolic type.

THE AUTONOMIC NERVOUS SYSTEM

The autonomic nervous system (ANS) has a great influence on our metabolism. It regulates those body processes that usually function automatically without our conscious control, such as heartbeat, digestive processes, nerve reflexes and so forth. It has two branches with opposite characteristics: the sympathetic nervous system (SNS) and the parasympathetic nervous system (PNS).

The main function of the SNS is to prepare the body for action: epinephrine pours into the bloodstream; the muscles tense; blood pressure, pulse and breathing rate increase as well as the rate of catabolic processes in general. The digestion, however, is slowed or interrupted. The SNS is activated by emotions such as anger and fear, by the intention to take some action, but also by certain foods, most strongly by red meat.

The PNS relaxes the muscles, improves the digestion and lowers blood pressure, pulse and breathing. The PNS is dominant during sleep and with relaxed body and mind conditions. The endings of the PNS nerves release acetylcholine when stimulated, while SNS nerves release norepinephrine, an epinephrine-like hormone with opposite effects to those of acetylcholine. SNS action leads to elevated blood levels of glucose and fatty acids (diabetes, coronary heart disease), while with PNS dominance these levels are lowered (hypoglycemia).

THE TENSION-RELAXATION CYCLE

Overall, each body function should be in balance between the opposite forces of the SNS and the PNS. However, at any given moment, one force will usually prevail; during action the SNS dominates and during rest the PNS. A healthy body is not in static but in a dynamic balance like a swinging pendulum.

Problems arise when the tension-relaxation cycle is not centered but remains one-sided. During work there may be too much tension, while the following rest period does not result in complete relaxation. If this condition becomes chronic, also other tension-related symptoms may develop, such as high blood pressure or restlessness. To bring the body back into balance, remedies with a PNS influence may be applied, such as relaxation exercises, a vegetarian diet or magnesium supplements.

On the other hand, if the body generally is too relaxed, too weak and soft for the daily tasks, and mind and emotions cannot be aroused, then tension-producing SNS influences may be applied, such as using flesh foods or calcium supplements.

BASIC METABOLIC TYPES

From these considerations about our ANS we can recognize the existence of three basic metabolic types: the P-type in which the PNS dominates, the S-type with a dominating SNS and a balanced type. Population groups developed over thousands of years predominantly into one of these three basic metabolic types, depending on their climate and available food.

These inherited ancestral metabolic characteristics remain fairly stable during our lifetime and form our basic metabolic blueprint on which acquired metabolic traits are superimposed. The fundamental difference between the P-type and the S-type can be illustrated if we compare the mental picture we have of the classic American Indian with that of a typical desert Arab.

The American Indian is deliberate and measured in movements and speech, stoic and rarely displays emotions. He or she has a powerful body and a broad face, is a hunter and eats relatively few carbohydrates. This is a typical representation of the positive aspects of the P-type. We find the same characterization, only adjusted to a colder climate, in the Eskimo.

The typical desert Arab, on the other hand, is agile, lively, energetic and quick to act on feelings and emotions. He or she is lean and with a narrow face, can (or reportedly could in former times) exist for long periods on nothing but dates and still maintain remarkable endurance. This portrait shows the positive aspects of the S-type.

The apparently unbalanced ANS of each type is actually balanced through the opposite influence of the traditional diet. Thus the high-meat diet of the American Indian stimulates the SNS and epinephrine production, while the predominantly vegetarian diet of the Arab sedates the SNS and epinephrine response.

If the American Indian and the desert Arab would interchange their diets, they would become unbalanced, their energy metabolism would eventually become inefficient and their health would decline. They would then display the negative characteristics of their metabolic types.

Other races and nations that are predominantly of the P-type are the North Europeans, Dutch, Russians, Polynesians and New Zealand Maoris, also traditional hunter societies in warm climates. The S-type, on the other hand, is mainly grouped around the Mediterranean and the tropical and subtropical regions of Asia. Generally, the P-type originated in cold climates with a continuous supply of animal products but a lack of plant food in winter, while the S-type evolved with a continuous, plentiful supply of plant food. There are, however, no original populations that live entirely on animal or on plant food.

Most of those with middle-European ancestors are of the balanced type, readily utilizing all three metabolic pathways: carbohydrates, fats and proteins. However, sweet foods were relatively rare and reserved for special occasions.

Table 5-3 lists the characteristics of the P-type and the S-type. Those of balanced type are generally between these opposites. You find the positive characteristics of the P-type described as being relaxed, dependable, quiet, cautious and emotionally stable, with good skin circulation, a ruddy complexion and good endurance. Pulse, breathing rate and blood pressure tend towards the low side.

The basic traits of the S-type are that individuals have plenty of drive, freely show their emotions, are lively, assertive and quick to make decisions. The body tends to be lean; pulse, breathing rate and blood pressure may be elevated.

CONVERTED METABOLIC TYPES

Inherited and acquired changes, especially those related to our deteriorating health, may cause far-reaching changes in our metabolic characteristics, sometimes requiring a diet that is similar to that of the opposite basic type. The actual cause of such changes may be an over-stimulation or weakening of the SNS or the endocrine glands; it may also be a partial blockage of a metabolic pathway because of vitamin and mineral deficiencies. Most frequently, however, our metabolism has deteriorated because we overuse problem foods.

SLOW OXIDIZERS

Few individuals in our society still display all the positive characteristics of their basic metabolic type. Many of us live in a stimulating social environment and use stimulating food at the same time, such as red meat, spices, alcohol, coffee, tea, tobacco or drugs. All these factors stimulate the SNS and our endocrine glands. We become nervous, restless, sleepless, quick-tempered, over-aggressive with raised blood pressure and permanent muscle tensions. These individuals are now negatively SNS dominant and may be classified as negative S-types, even if they originally had a balanced or even PNS-dominated metabolism.

Other negative characteristics may develop, such as underweight, a dry mouth or yellowish skin, poor appetite with a weak, slow digestion, emotional instability and an uncontrolled temper. Deteriorating liver and kidney functions in combination with a high-meat diet may lead to a build-up of uric acid and cause gout and rheumatism. Irritation or ulcers of the digestive tract may be present, sometimes also migraine.

If such over-stimulation persists for a long time, especially in combination with a diet high in red meat and fat, then the liver and glandular system gradually become weak and the metabolism slows down. This is the condition of slow oxidizers.

Main characteristics of slow oxidizers are raised blood pressure and alkaline body fluids. Together with a raised calcium blood level, this frequently leads to stone formations, such as kidney stones. Often slow oxidizers originate from the P-type and are hard manual workers, such as farmers and builders with a heavy body and bone structure. They usually eat large amounts of meat.

The skin of slow oxidizers is usually insensitive to cold and irritants. Emotionally they are stable and even unresponsive and undemonstrative; they do not show or experience much in the way of strong feelings and emotions. They are slow, dependable and reliable. If they originate from the basic S-type, they are lean and show more emotional response. Common health problems are hypertension and cardiovascular diseases, chronic infections, degenerative liver and kidney diseases, stroke and cancer.

FAST OXIDIZERS

The opposite path is followed by those of the balanced type and the P-type who live on a low-protein vegetarian diet or who are protein deficient because of malabsorption or liver problems. They become negative P-types, displaying the traits of negative PNS dominance. They lose their normal aggressiveness, enthusiasm and self-assertiveness and become sluggish, listless and underpowered. They may become unemotional and lose interest in the happenings around them. Cannabis makes this condition infinitely worse.

This type is widespread in many underdeveloped countries, but also in alternative life-style groups in our society. Women are more prone to this condition than men as they quite naturally have lower epinephrine levels. Other negative features that may develop are low blood pressure with a lack of energy, the weight becomes too low or too high, the individual easily becomes sad, melancholic or depressed and has difficulties making any decision. Anemia may be present. Pregnant women naturally acquire PNS characteristics, but not in a negative sense.

While S-type individuals may become diabetic on a diet high in sweet foods, P-type individuals tend to become hypoglycemics. Glycolysis – the breakdown of glucose inside the cells – is sped up; this is when an individual is called a fast oxidizer.

Fast oxidizers usually have low blood pressure with low energy levels, especially after eating sweet foods and fruits. Often there is a craving for sweet food though they feel much better after eating proteins. Allergies, addictions and overacidity are common, as well as susceptibility to acute infections and inflammations. The circulation tends to be poor with cold hands and feet. Respiratory tract infections and other mucus diseases are common, also rheumatoid arthritis and a tendency towards leukemia.

The fluctuating blood-sugar level in combination with allergies causes emotional instability. Individuals may be irritable with occasional bouts of temper and even violence, but more often they are resentful, shy and frequently worry or feel guilty.

SUB-OXIDIZERS

With advancing age or deteriorating health both branches of the ANS tend to become weak and all aspects of the metabolism become inefficient. This is the condition of sub-oxidizers, and is common to all metabolic types whose health has degenerated.

It appears to be rare for our health to degenerate in a straight line from a positive balanced type to the negative balance of the sub-oxidizer. It usually includes the condition of the fast or slow oxidizer and sometimes conditions of both, first as fast oxidizer and then as slow oxidizer.

Sub-oxidizers represent the typical condition of old age in our society. The endocrine system is nearly exhausted, the immune system weak, digestion inefficient with malabsorption and lack of gastric acid and digestive enzymes. Because the metabolism is inefficient, the body usually is too alkaline. The blood pressure may be too high or too low. The circulation is extremely poor and there is a pronounced lack of energy and even debility. There are many chronic health problems and frequently a serious degenerative disease, such as the deformative stage of arthritis, senility or cancer.

See Figure 5-1 for a diagram of the relationship between the various metabolic types. The opposite directions to those indicated in the diagram are traveled during health improvement. For the purpose of selecting your metabolic type you may regard a blood pressure of 120/80 and a pulse of about 70 per minute while sitting as being normal for an adult. Children have lower blood pressure and a higher pulse rate.

Fig 5-1: DIFFERENT METABOLIC TYPES

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