What Oxidation Type Are You?

Each of us is like a mini-furnace, we burn the foods we eat along with oxygen to provide the energy which runs our body. This process is called oxidation. The food we eat is converted into blood sugar and stored as fat. When our body needs energy, it calls on our fat stores and transforms previously stored fat into blood sugar. It is this sugar (glucose) which when combined with oxygen provides life force energy.

The rate at which this oxidation process occurs is referred to as our oxidation rate. While every individual has a unique oxidation rate, we can group most people into one of three general groups. These groups are 1) NORMAL or MID-OXIDIZERS, 2) SLOW OXIDIZERS and, 3) FAST OXIDIZERS. While these types outwardly appear to vary greatly from each other, they all exist on a continuum with Slow Oxidizers existing on one end and Fat Oxidizers on the other end and Normal or Mid-Oxidizers in the middle. Few people fit exactly in the middle of one of these three category types. Most people fit somewhere along the continuum to the right or left of these main types hence we have people who are mid-to-slow oxidizers and others who are mid-to-fast oxidizers.

The following questionnaire can tell us where you fit. This is essential to know as it will help us to determine what kind of a diet will best serve you. Once you have completed this questionnaire, you can will score it and then we can tell you exactly how the information affects you.

The Slow Oxidizer

Recognizing the Slow Oxidizer:

1. The Slow oxidizer breaks down carbohydrates slowly.

2. The slow oxidizer expels carbon dioxide (CO2) rapidly. This lowers the carbon dioxide leaves and leaves the blood more alkaline.

3. Slow oxidizers require less protein and more carbohydrates. A pure slow oxidizer is usually a total vegetarian. The pure slow oxidizer may not need any meat proteins.

4. Foods are burned slowly. The slow oxidizer may need to eat only once or twice a day.

5. Since little protein is needed or ingested there is little excess ash from burning protein. Hence the pH of the blood is normal or within the alkaline range.

6. The slow oxidizer is Sympathetic nervous system dominant. When the sympathetic nervous system is stimulated he motility of the bowel is slowed down, the secretion of hydrochloric acid and digestive enzymes are decreased. The digestive process is generally less efficient. Blacks in particular, because many Africans societies where pure vegetarians, may have problems with a high meat diet. They should stay away from meat eat more whole grains, corn, sorghum. This reduces the risk of high blood and heart disease.

7. Because of the slower emptying time of the bowels, the slow oxidizer tends to more susceptible to being constipated. This can be reversed by eating plenty of vegetables and fruits to add fiber and bulk to the stool to eliminate constipation. Constipation often occultly contributes to the risk of developing high blood pressure this is especially true when the diet is high in salt.

8. The slow oxidizer is more prone to diabetes mellitus, pyloric valve stenosis, duodenal and small intestinal ulcers, spastic diseases of the large and small bowels, digestive difficulties, abdominal pain, Reynauds disease, cerebrovascular accidents, glaucoma, anemia, high blood pressure, gall stones, liver problems, cirrhosis,

9. Because of the slow digestive system fats and certain proteins have difficulty being well digested. When the diet is high in fat, fat will remain longer in the digestive system and putrefy. This the putrefying fat is acted on by certain bacteria to produce a highly toxic compound called nitrosyls. These free radicals are presently connected with the creation of colon, breast and prostate cancers. Slow oxidizers should also avoid foods treated with nitrates, nitrites and MSG for the same reason.

10. The slow oxidizer often develops a preference toward easily digestible foods. In many cases this may mean addiction to sugar, candy, sweets, starches and breads. The risk of gaining weight can be increased if this is so.

11. Slow to mid oxidizers (between being a slow and mid oxidizer) are more prone to elevated cholesterol and atherosclerosis, especially, if they are eating a moderate or greater amount of meat in their diet.

12. Gastrointestinal symptoms including but not limited to bloating, gas, flatus, burping and abdominal discomfort is frequently related to ingestion of moderate to large amounts of meat by a slow oxidizer.

How Does One Determine Whether They Are a Slow Oxidizer?

1. There are two provocative tests to determine if an individual is a slow oxidizer.

1) Niacin Test: 50 mg of Niacin is given on an empty stomach. Niacin has little or no effect on a slow oxidizer.

2) Vitamin C Test: 8 grams of vitamin C is given in divided doses over a eight to twelve hour period. The slow oxidizer has little or no response.

2. A computer generated test completed by the patient, can be used to evaluate oxidation status.

What Diet is Best for a Slow Oxidizer?

1. The pure slow oxidizer can skip breakfast entirely. She may then eat a larger midday meal and a small supper. More carbohydrates are generally eaten.

2. The pure slow oxidizer does best with a diet made up of lots of leafy green vegetables, sprouts, green peppers, Brussels sprouts, broccoli, legumes and grains. Yellow vegetables and fruits are also important to the slow oxidizer.

3. The slow oxidizer can get protein from dairy, (cheese, milk, yogurt and cottage cheese, all of which are also good sources of calcium), grains and legumes in combinations will also provide adequate proteins and complete amino acids.

4. The slow oxidizer should avoid heavy meats, especially the fattier cuts. Meats should be lean and in small portions.

5. Less vitamin A and D is required as they are usually adequately present in the more vegetarian diet.

6. B vitamins will speed up metabolism and be helpful indigestion of meats and the more difficult to digest foods. Supplements should be high, with B vitamins in the range of 100-125 mg for B1, B3, B6, B12, PABA and Folic Acid.

7. Vitamin C is essential and should be taken in the range of 1-3 grams daily.

8. Magnesium, zinc, chromium and manganese are important for sugar metabolism. Calcium is less important since the usual diet is generally high in calcium.

9. Foods or supplements high in Iron are generally constipating and should only be ingested when there is Iron Deficiency anemia.

10. The ideal diet for the pure slow oxidizer is: 60% carbohydrates, 20 % protein and 20% fat.

The Mid-Oxidizer

Recognizing the Mid Oxidizer:

1. The true mid oxidizer is part carnivore and part vegetarian. The mid oxidizer can tolerate foods from all food groups and rarely has a preference of one type versus another.

2. There is generally a tolerable balance between sympathetic and parasympathetic functions. People in this group are generally very well balanced individuals.

3. The true mid oxidizer generally enjoys excellent physical, emotional, mental and spiritual health.

4. When a slow mid-oxidizer eats like a fast oxidizer (meat proteins, high fat diet) there is a significant increase in the chance of developing diet dependent cancers (colon, breast and prostate), atherosclerosis or heart disease. They will also tend to have sluggish bowels.

5. When a fast mid-oxidizer eats too many simple carbohydrates it is likely that there will be weight gain, hypoglycemia, uncontrolled hunger, and chronic fatigue.

6. the individuals with the most problem are those who are on the border of mid to fat or mid to slow. These individual often have shifting diets and tastes. When they chose to eat the wrong way they may suffer from gastrointestinal problems including constipation, diarrhea, gas and bloating.

How Does One Determine Whether They Are a Slow Oxidizer?

1. There are two provocative tests to determine if an individual is a slow oxidizer.

1) Niacin Test: 50 mg of Niacin is given on an empty stomach. Niacin has moderate flushing effect in mid-oxidizers.

2) Vitamin C Test: 8 grams of vitamin C is given in divided doses over a eight to twelve hour
period. A true mid-oxidizer will have little or no response.

2. A computer generated test completed by the patient, can be used to evaluate oxidation status.

What Diet is Best for a Mid-Oxidizer?

1. The ultimate diet depends whether the individual is mid-mid, mid-fast or mid-slow. The closer to fast the more protein the less carbohydrates. The opposite is true with increasing proximity to being a mid-slow oxidizer where the diet would be more complex carbohydrates and less animal protein.

2. For true mid-oxidizers the B vitamins should be in the 50 mg level for all B's.

3. Vitamin C approximately 1,500 mg daily for the mid-oxidizer.

4. Hydrochloric acid and digestive enzymes are still valuable.

5. The ideal diet for the true mid-oxidizer is: 30% carbohydrates, 40% protein and 30% fat.

The Fast Oxidizer

Recognizing the Fast Oxidizer:

1. The fast oxidizer breaks down carbohydrates very rapidly.

2. There is an increased amount of carbon dioxide (CO2) in the blood stream.

3. Fast oxidizers generally needs a high protein diet. Proteins take longer to break down and hence a high protein diet controls hunger. A pure fast oxidizer may well be a complete carnivore.

4. All foods are oxidized or burned up fairly rapidly, therefore may be hungry often during the day. The fast oxidizer generally must eat at least three meals a day and sometimes even more.

5. The ash created by the burning of protein is acidic and therefore the blood becomes more acidic, that is, the pH of the blood decreases. At its extreme a metabolic acidosis may be created.

6. The Parasympathetic nervous system is more dominant in fast oxidizers. Stimulation of the parasympathetic nervous system causes increase hydrochloric acid production, increased motility of the digestive system and release of pepsin and other digestive enzymes into the stomach to aid in digestion.

7. The fast oxidizer is more likely to suffer from problems where there is lack of stimulation of one or another gland or organ. Conditions such as: a low thyroid, calcium imbalance, allergic asthma, stomach ulcers, hay fever, excess mucous production, slower heart rate, low blood pressure and reactive hypoglycemia. These problems are also related to the speed of metabolism and the hyperglycemic action of adrenaline.

8. The fast oxidizer is more likely to suffer from diarrhea then constipation.

9. May be prone to fainting or episodes of dizziness.

10. The fast oxidizer may be more prone to osteoporosis and inflammations of the joints such as traumatic arthritis, osteoarthritis, rheumatoid arthritis and gout.

11. There is an increased potential of addiction to sugar and therefore to weight gain and even binge eating.

12. The fast oxidizer may experience increase intestinal motility, acidic stomach, acid indigestion or gastric reflux.

How Does One Determine Whether They Are a Fast Oxidizer?

1. There are two provocative tests to determine if an individual is a fast oxidizer.

1) Niacin Test: 50 mg of Niacin is given on an empty stomach. If the individual becomes experiences an immediate flush, then it is likely he or she is a fast oxidizer.

2) Vitamin C Test: 8 grams of vitamin C is given in divided doses over a eight to twelve hour period. The fast oxidizer responds by feeling acidic and uncomfortable. It is important to note and notify the patient, however, that fast oxidizers may also experience other symptoms such as diarrhea, nausea, or increased intestinal gas including flatulence and burping.

2. A computer generated test completed by the patient, can be used to evaluate oxidation status.

What Diet is Best for a Fast Oxidizer?

1. The fast oxidizer should always start the day with a good breakfast. The breakfast is usually best if it is high in protein meat, dairy or carbohydrates such as granola with mixed grains, nuts and seeds.

2. Generally root vegetables, cauliflower, corn, mushrooms and the squash family are most suitable to the needs of the fast oxidizer.

3. The fast oxidizer should avoid high carbohydrate fruits such as bananas. Apples on the other hand, have more pectin and fiber and hence work better. Melons should always be eaten alone because they tend to ferment easily in the stomach of the fast oxidizers.

4. The fast oxidizer should limit acidic foods. An excess of vitamin B will speed up carbohydrate metabolism and leaving the fast oxidizer hungry and often feeling upset. This is especially true of Vitamin B1, thiamin, if taken in excess will increase the problems of the fast oxidizer.

5. Vitamin C should always be taken as an ascorbate of calcium, magnesium or potassium. Vitamin C taken in the form of ascorbic acid, especially in large amounts can contribute to the acidity of the individual.

6. Vitamin combinations as a whole should be in the most alkaline form they can be in for the pure fast oxidizer.

7. Vitamin A is often needed by the fast oxidizer. The diet most commonly eaten by the fast oxidizer is distinctly low in vitamin A. The best form of vitamin A is the carotene form and not in any of the fish oil preparations.

8. Vitamin E, for its antioxidant properties, and lipotrophic such as biotin, inositol, and choline are important to emulsify and lower blood fat and cholesterol levels created by a high meat protein diet.

9. Calcium, zinc and magnesium, along with copper, manganese and phosphorous are also important to the fast oxidizer.

10. While the fast oxidizer usually makes adequate amounts of digestive enzymes and hydrochloride acid, if the diet is very high in protein additional digestive enzymes and hydrochloric acid taken with supplements is often beneficial. Generally, as people grow older hydrochloric acid and digestive enzyme production tend to be reduced. In some cases production may even fail. Therefore, it is essential that supplemental enzymes and hydrochloric acid be part of every individuals diet.

11. The ideal diet for the fast oxidizer is 30% carbohydrates, 40% protein and 30% fat.

12. As the fast oxidizer moves toward the mid oxidation position the qualities of the mid oxidizer take more control and the types of symptoms, reaction to food and make up of the diet change.