metabolism of carbohydrates, proteins and fats into energy is referred to as oxidation.
Energy is formed and released at different stages during two cycles - glycolysis and the Citric acid cycle. To get the most
energy out of foods, both cycles need to work at the right rate. If
carbohydrates and amino acids are oxidized too slowly ("slow
oxidation") in one cycle or too quickly in another cycle ("fast
oxidation"), energy production is reduced. Both fast and slow oxidizers
suffer from inefficient energy production, but for opposite biochemical
reasons. The most common symptoms of a fast or slow oxidative rate are FATIGUE,
EMOTIONAL DURESS of some type, LOWERED RESISTANCE to infections, a LOW BODY
TEMPERATURE, GALL BLADDER or LIVER PROBLEMS, and being over or under WEIGHT.
Your oxidation rate is influenced by both genetics and by your diet. Thus, what
you eat affects your rate of oxidation and energy production which in turn affects
your mental, emotional, behavioral, and in some cases, physical
SLOW (KETOGENIC) OXIDIZER
speaking, the characteristics of slow oxidation tend to be of the alkaline,
hypo-active quality. Slow oxidizers tend to have very little appetite, an
aversion to heavy proteins and fats, low but steady energy levels, depression,
digestive problems due to lack of hydrochloric acid production, calcium
deposits, poor fat metabolism, apathy, lethargy, repressed emotions,
introversion, belching, pre-mature aging, and often feel cold. A slow oxidizer
often finds he/she thinks and feels better if after a heavy dinner he/she does
not eat anything after arising the next morning. For this reason he/she should
not eat a heavy breakfast. High intensity, short duration exercise is poorly
tolerated and for the slow oxidizer needs to be of low intensity and long
oxidizers have problems metabolizing carbohydrates and tend to have higher
blood sugar levels (hyperglycemia) after an oral glucose tolerance test. Slower
oxidizers have lower levels of blood lipid (cholesterol, triglyceride) and
citric acid cycle intermediates and higher levels of pyruvate and lactate. They
tend to be able to hold their breath for a relatively long period and have a
relatively lower pulse rate.
Dietary recommendations for
the Slow oxidizer:
PROTEINS: low fat, low purine
variety such as selected fish, chicken, turkey, eggs, low fat dairy
vitamin B1, B2, and B6, niacin., and potassium
citrate, magnesium citrate and chloride, copper, manganese aspartate, and iron.
PABA, vitamin C and D, and chromium are also recommended.
Eat a light breakfast (that
contains protein) and restrict calcium.
fruits, lean beef, lamb, natural and whole grains, breads and cereals,
cold-processed non-hydrogenated vegetable oil (ex: olive is preferable source).
FAT or HIGH PURINE PROTEINS:
fatty red meat, salmon, tuna, herring, anchovies, high purine
proteins such as liver, caviar, meat concentrates, artichoke hearts, and modest
purine containing foods such as beans, peas, lentils,
cauliflower, spinach, and asparagus.
FOODS: lard, butter,
oils, fatty meats, nuts, avocado, high fat pastries low in flour such as cheese
cake, Danish, torts, peanuts, and peanut butter . High fat content DAIRY
products like cheese and cream.
CARBOHYDRATES: sugars, fruit juices, alcoholic
beverages, and meals consisting mainly of starches and sugars.
See the bottom of webpage for
other notes about the slow oxidizer dietů
FAST (GLUCOGENIC) OXIDIZER
speaking, the characteristics of fast oxidation tend to be of the acid,
hyper-active quality. Most women tend to be fast oxidizers. Fast oxidizers tend
to have strong appetites, crave and do well on heavy proteins and fatty foods,
tend to get hyper yet feel exhausted underneath, feel anxious, nervous,
jittery, have severe emotional ups and downs, feel too warm, irritable,
impatient, are competitive and usually extroverted.
oxidizers tend to have low blood sugar (reactive hypoglycemia) and higher
levels of blood cholesterol and triglyceride and citric acid cycle
intermediates. Bilirubin is commonly found in the urine. They tend to be unable
to hold their breath a long period (one can consider the fast oxidizer
functionally anemic due to low oxygen capacity in the blood) and have a
relatively faster pulse rate. Exercise should be of high intensity and short
duration (anaerobic) if normal or underweight but aerobic (walking, biking,
etc.) if overweight.
RECOMMENDED for a Fast Oxidizer
FATS/PROTEINS: all meats (especially beef, lamb, and
venison), fish (especially tuna and salmon) and fowl, especially high fat, high
purine (adenine) types: such as anchovies, brains,
meat gravies, soups, heart, herring, caviar, kidney, liver, sweetbreads,
mussels, sardines, tuna, and meat extracts. Foods with moderate purine content include meat, shellfish (clams, crabs,
lobster, oysters, shrimp), asparagus, cauliflower, spinach, lentils, yeast,
whole grain breads and cereals, beans, peas, mushrooms, and peanuts.
NUTS & SEEDS: almonds, walnuts, peanuts, peanut
butter, sunflower seeds
peas, lentils, broccoli, barley, corn, sprouted grains (sprouting destroys the phytates that bind calcium*)
Your supplement should
contain vitamin A, vitamin C, vitamin E, vitamin B12, niacinamide, calcium pantothenate,
inositol, calcium, phosphorus, iodine, and zinc. Carnitine.
Eat a full breakfast. Eat
PROTEINS: milk, buttermilk, cottage cheese, eggs
(carrots, beets, yams, potatoes, radishes, onions), lettuce, green peppers,
cabbages, pickles, cucumbers, and tomatoes
& STARCHES:- simple carbohydrates like glucose,
maltose, fruit juices, honey, corn syrup, highly glycemic foods like white
bread, white rice, soft drinks, catsup, and meals consisting mainly of
starches and sugars.
MISCELLANEOUS: spices, sauces, alcohol, and caffeinated drinks such as coffee, colas or tea.
SUPPLEMENTS: limit vitamin B1 (thiamine)
and vitamin B3 (niacin) because they increase Coenzyme A and
accelerate carbohydrate oxidation; vitamin B2 (riboflavin) and
vitamin B6 (pyridoxine) because they increase the breakdown of amino
acids leading to a faster citric acid cycle activity and more CO2
generation; glucogenic amino acids (Alanine, Glycine, and Serine),
ABOUT either a SLOW or FAST OXIDATIVE RATE
- Never eat a meal that is predominantly
carbohydrates. Avoid all "trans" fats (hydrogenated vegetable
- Any sharp shift in the weather
tends to further disturb one's metabolism in the direction it normally
tends. Fast oxidizers go faster, and slow oxidizers go slower.
- Common pesticides, paints, and chemicals can disturb
the energy producing abilities of tissues.
- In addition to knowing what foods
to use sparingly and what foods to emphasize - make sure the core of your
diet contains enough of the correct type of protein at every meal
(about 1 gram per kilogram/2.2 pounds of ideal body weight a day*). The metabolites of protein-derived sugar is stored in the
liver as glycogen and is converted to glucose when sugar derived directly
from carbohydrates in the diet runs out. The gradual digestion of protein
keeps an adequate and continuous glycogen (and thus blood sugar) reserve.
That is not to say protein can be substituted for sugar and starch in the
diet, for without available glucose, protein can not be converted into
- Alcohol depletes glycogen storage in the
liver causing an increase in blood sugar. Alcohol also increases the
demand for carbohydrates (by being directly broken down into acetyl CoA of the Tricarboxylic
Acid Cycle) and the resultant nutrients needed to metabolize it. If you
think you "need a drink," you don't. You really need energy (ATP
derived from oxidation)!
- Eat animal products rare or raw;
avoid overcooked animal products since heat destroys essential amino acids
(Phe, Lys, Thr,
His, Tryp) and valuable enzymes.
easy way to calculate the amount is to divide your ideal body weight by 15 to
get the number of ounces of cooked meat to be consumed per day. Ex: 150 pound
Ideal Body Weight = 10 ounces).