Food and Metabolic Typing
Metabolic Typing is an important principle in Mineral Balancing. It is an effort to circumscribe different compositions of biochemistry. Mineral Balancing Science recognises that each person is unique and exhibits biochemical individuality. It is a central precept, and that just as we have different genetic and physical characteristics, we also have differing biochemical milieus. Some individuals require more of specific nutrients or food’s than others, and in Mineral Balancing Science we try to gauge this through identifying on a properly performed hair tissue mineral analysis whether a person is a fast or slow metaboliser.
Hair testing is much more than just an analytical test which identifies nutrient and toxic mineral levels. It can also identify a person’s metabolic rate. With the identification of a person’s metabolic rate, we can then make suggestions regarding specific vitamin and mineral recommendations which will help balance their tissue biochemistry and improve their cells ability to create biological energy or ATP. We can also use this information to help recommend which foods may or may not be beneficial to the person. This is why we recommend a fast and slow oxidiser diet.
Food can impact metabolism in many ways and almost all foods contribute to an increase in metabolic rate. However, some more than others. This allows us to classify the nature of foods as either stimulatory or sedative.
There are at least three different factors which can help classify foods.
Specific Dynamic Action (SDA)
Substances which naturally occur in the food which inhibit mineral absorption, and
The vitamin and mineral dominance which is prevalent in the food.
Specific Dynamic Action
The SDA, also known as the thermic effect of food (TEF) or dietary induced thermogenesis (DIT), is the amount of energy expenditure above the basal metabolic rate. Meaning, that it is defined as an increase in the metabolic rate after ingestion of a meal. Generally due to the cost of processing food for both absorption and storage (Denzer & Young, 2003).
Not all macronutrients create the same thermal effect. Dietary fat for example produces very little thermic effect, while protein is harder to process and thus increases the metabolic rate much more. The SDA of a consumed food, depends on its composition:
Carbohydrates 5-15% (Glickman & Mitchell, 1948)
Protein 25-35% (Glickman & Mitchell, 1948)
Fats 5-15% (Halton & Hu, 2004)
Protein foods have the highest SDA and therefore are most beneficial for increasing a slow metabolic rate due to their stimulatory effect. However, if a slow oxidiser has an Na/K inversion, they are incapable of getting the most from these foods due to low HCL production and adrenal insufficiency. Thus, they must also use carbohydrates to improve their metabolic rate.
Since fast metabolisers already have an elevated metabolic rate, large amounts of protein are somewhat contraindicated as it will continue to increase their oxidation rate. Fat is recommended instead as it does not increase the metabolic rate as much as protein and is also of a sedative nature.
Chocolate, and dairy are high in fat and thus recommended for the fast oxidiser. Dairy foods are also sedative due to their high calcium content. This may be why it has been recommended for people that have trouble sleeping. Foods high in fat are recommended for the fast oxidiser, but they should be minimised by the slow oxidiser.
Eating chili peppers and Medium-Chain-Triglycerides (MCT) together have been observed to raise the metabolic rate by over 50%. Due to the thermogenic effects of these foods, using them “over time may also help induce weight loss and prevent weight gain or regain” (Clegg, Golsorkhi, & Henry, 2012). This may be helpful for the slow oxidiser that has a low metabolic rate.
Note: When you are measuring your basal metabolic rate after a meal, you should check your temperature at least 5 hours after a meal, rather than immediately afterwards (Reed GW, 1996). This is especially recommended if you are using the Broda Barnes document provided to you in your Mineral Balancing Program.
Naturally Occurring Substances in Food
Some naturally occurring substances in food can block the absorption of mineral and thus impact the metabolic rate.
Oxalic and Phytic acid, for example, bind to calcium in the intestinal tract and prevent calcium absorption. Foods that are high in oxalates are often found in leaves such as; spinach, beet greens, rhubarb and chard. They can also be found in other foods though such as beets, berries, chocolate, coffee, cranberries, nuts, oranges, rhubarb, soda (cola), soy, tea, and sweet potatoes (University of Michigan, 2018). While phytic acid is commonly found in cereals and grains. These foods are thus generally recommended for the slow oxidizer since they are stimulatory.
Goitrogens, for example, naturally contain cyanogenic glucosides, or thiocyanates which block thyroid hormone production. Foods that contain these substances are generally brassica and cruciferous plants such as cassava, sorghum, prunes, apricots, cherries, bamboo shoots, cauliflower, broccoli, Brussel sprouts, soy, and cabbage. These foods should be minimized by the slow oxidizer but increased in the fast oxidizer.
Vitamin and Mineral Dominance
When considering the metabolic effects of food on an individual, one should also consider the mineral dominance.
Sodium has been correlated as a contributory mineral in high blood pressure (hypertension) and is considered stimulatory in nature. Coffee, which is considered to be a stimulant due to its natural caffeine content can also be considered stimulatory due to its stimulatory minerals such as iron, manganese, sodium, and potassium. Coffee is also somewhat high in vitamin B1 (thiamine) and B3 (niacin) which are known to increase the metabolic rate. This suggests that even decaffeinated coffee is still stimulatory on the metabolic rate and perhaps the nervous system. Thus, it recommended to minimize coffee consumption in the fast oxidizer, while it could be beneficial in the slow oxidizer.
Soda is often high in sugar caffeine and said to be stimulatory in nature. However, if one were to omit the caffeine, and only looked at the mineral content of these beverages, you would find that they are high in sodium, and phosphorus, both stimulatory elements. This may be one reason why children, which are often fast metabolisers, could become hyperactive after consuming these drinks. Even if they are sugar and caffeine free.
References
Clegg, M. E., Golsorkhi, M., & Henry, C. J. (2012). Combined medium-chain triglyceride and chilli feeding increases diet-induced thermogenesis in normal-weight humans. European Journal of Nutrition., 52(6), 1579-85. Retrieved from https://pubmed.ncbi.nlm.nih.gov/23179202/
Denzer, C., & Young, J. (2003). The effect of resistance exercise on the thermic effect of food. International Journal of Sport Nutrition and Exercise Metabolism, 13(3), 396-402. doi:10.1123/ijsnem.13.3.396
Glickman, N., & Mitchell, H. H. (1948). The Total Specific Dynamic Action of High-Protein and High-Carbohydrate Diets on Human Subjects. Journal of Nutrition, 36(1), 41-57. Retrieved from https://pubmed.ncbi.nlm.nih.gov/18868796/
Halton, T. L., & Hu, F. B. (2004). The Effects of High Protein Diets on Thermogenesis, Satiety and Weight Loss: A Critical Review. Journal of the American College of Nutrtion, 373-85.
Reed GW, H. J. (1996). Measuring the thermic effect of food. American Journal of Clinical Nutrition, 63(2), 164-9. Retrieved from https://www.ncbi.nlm.nih.gov/pubmed/8561055
University of Michigan. (2018, October). Foods High in Oxalate. (F. F.-N. Gregory Thompson MD - Internal Medicine & Adam Husney MD - Family Medicine & Kathleen Romito MD - Family Medicine & Tushar J. Vachharajani MD, Editor) Retrieved from University of Michigan Health: https://www.uofmhealth.org/health-library/aa166321
Watts, D. L. (1995). MEtabolic Individuality. In Trace Elements and Other Essential Nutrients (6th Edition published 2010 ed., pp. 33-51). Writer's Block.