In my last column I began to discuss the concept of Metabolic Typing. The premise being that even though we are all generally the same we are all uniquely different. An example, around the home or in the office, within family or friends, you see unique differences in their bodies that may make you curious for an explanation. Take the common cold for example; some people hardly feel the ill effects of it at all. For some the physical symptoms of a cold manifest and disappear in a brief period of time, for others they may seemingly last forever. Now there are a lot of variables but at the root of it if we took a group of very like people with very similar lifestyle habits we would still see variations in their symptoms. Nature, each person so similar and yet so perfectly unique.
All the recent research I have been reviewing leads me to believe that nutrition in many aspects is similar. Good habits are essential, using whole unprocessed foods are of paramount importance, and understanding the relationship between protein, carbohydrates, fats and total calories is very important. But even with all of that many people will still struggle to make changes physically from their current form to what they feel would be their ideal form. Enter our uniqueness.
Even when everything is in place and on paper it makes sense sometimes things don’t work. Like you, I demand to know why. Unfortunately there is no clear answer, and that’s likely the worst news someone trying so hard to make positive change could ever hear. But where answers are lacking, hope still exists. Beyond the understanding of the physical concepts of nutrients and calories we now have to grasp our body systems and how they relate to us on a physical, chemical, and emotional level. Our physical characteristics are determined by our genes, our genes are influenced by our internal biochemistry and that does not stop at birth. The habits you employ today will affect your physical appearance in years to come. Our internal biochemistry greatly influences hormone production, which will not only be a factor in our physical appearance but also our emotional state, today, tomorrow and years to come.
One such aspect of this is the role and rate of oxidation within our bodies. Just like rust that forms on the surface of iron oxidation or cellular breakdown occurs heavily in our bodies in every area from the digestion of our food to the tissues of bones, organs, blood vessels, etc. Not only does oxidation occur but the rate of oxidation is very different for everyone and also influenced by a number of factors. Some real strong factors of oxidative rate include: exposure to pollutants, radiation and chemicals (exhaust fumes, sunlight, second hand smoke etc), damaged nutrients in primary foods (from cooking to processing we are missing loads of anti-oxidants, enzymes, etc), personal uniqueness(genes, internal biochemistry).
This is what has attracted me to Metabolic Typing, it does not preach that there is an answer to fit everyone but rather acknowledges that our life and environment dictate strong adaptation. So through testing and reasoning we can begin to make decisions about our own needs and altering habits to nudge the body in the right direction. In regards to oxidation the foods we eat can have a profound effect. For instance I am categorized as a fast-oxidizer. Generally my body breaks things down at a very fast rate, and if I don’t slow it down I burn out and wear out physically and emotionally. This is very relevant to some of my characteristics physically and emotionally. A perfectionist attitude, a person that is a little more uptight or faces additional stress, I typically have a hard time gaining weight and yet losing all the body-fat I want is also difficult, I often show the signs of adrenal fatigue and increased cortisol production and gravitate to caffeine to keep me going at the tough times. These are all conducive to fast-oxidation. Food wise my bodybuilding years had me consuming a lot of white proteins, especially chicken. Well chicken is not a very dense food for a fast oxidizer, and I know first hand that when using a lot of chicken I am constantly hungry and miserable. My metabolic type testing has educated me on the role of fats, even saturated fat, and how important denser red meats with fats and saturated fats can be important to slow down oxidative rate. Well the proof is in the pudding, or maybe the lack of pudding, in the last 2 months during my preparation for the 2008 Canadian Nationals I had been much more comfortable using primarily bison, beef and even bacon in shedding body fat without starving. In the best shape of my life I was happier and less hungry than I had ever been through the rigours preparation process. Now understand this is a very limited look of one aspect of our oxidative system but it may stimulate some interest and curiosity in your own body and why it may not have been responsive to what were seemingly good habits in the past.
