FAST OXIDIZER EATING PLAN

Organically grown fats and oils, protein and vegetables of many kinds are excellent for fast metabolizers. Sugars and refined starches are particularly harmful. This diet will seem very strict to some people. I have found the closer one follows the diet, the better one feels. Change over slowly if you need to, substituting healthier foods for less healthy ones.

Eat mostly cooked vegetables twice a day. Eat a variety of vegetables, mainly steamed, stir-fried, baked or boiled if you consume the liquid the are cooked in. Fill half your plate with vegetables. Frozen vegetables are acceptable, along with fresh ones. Root vegetables such as turnips, parsnips, carrots, rutabaga, daikon and celery root are excellent. Cabbage, broccoli, Brussels sprouts, bok choy, cauliflower and dark greens are superb. Avoid canned vegetables, canned soups and preferably do not eat many potatoes, tomatoes, eggplant or peppers as these are more yin or expanded.

Most people do not eat enough vegetables. If you do not like vegetables, add flavor by cooking in coconut oil, or putting butter or even diluted nut butter on top as a dressing. Add grated goat cheese or herbs for more flavor. Vegetable stews and soups are also good ways to add vegetables to your diet.

Eat 1 tablespoon or more of high-quality fats or oils with every meal. Sources include the oils of coconut, olive or fish, or full-fat dairy products. The less cooked your fats and oils, the better. Some states allow raw milk products and these are superb. Raw or toasted almond or other nut butters are also excellent. Turkey or chicken skin, preferably from naturally-raised and hormone-free animals, are also excellent fat sources.

Avoid standard cow’s milk products although organic is much better. Also avoid poor quality oils such as those found in fast-food French fries, restaurant deep-fried foods, margarine, shortening, bacon, lard and butter substitutes.

Fats provide sustained energy for the fast metabolizer. They also supply acetates and fat-soluble vitamins needed for this metabolic type. If one eats quality fats and oils, neither weight nor cholesterol should rise on this diet. Often they will decrease. If you are very concerned with high cholesterol, begin with less meat and eggs. Have more nuts, seeds, nut butters, olive and coconut oil.

Eat protein twice or three times daily. Have 3-5 ounces of a quality protein food such as lamb, naturally-raised dark meat of chicken and turkey, eggs, organic or goat cheese. Beef is less desirable, but should be organic or natural and hormone-free. Beef is too hybridized to be a healthful food. Other protecins include turkey or chicken sausage, natural hot dogs without chemical additives and natural beef or turkey jerky. Grass-fed beef and eggs from free-ranging chickens are much higher in omega-3 oils. Walnuts, toasted almonds and sunflower seeds are also excellent proteins.

Twice weekly you may have white fish, cod, salmon, sardines, flounder and other small fish, and protein powder made from egg. However, complete foods are preferable to most powders and liquids. Twice or three times a week you may have pintos, black beans, lentils, split peas and other dried beans. These foods are quite starchy for fast oxidizers.

Avoid pork, ham and bacon as these contain parasite eggs in too many cases. Also avoid processed meats such as hot dogs, bologna and salami if possible due to chemical additives. Almond and other nut butters are better than peanuts and peanut butter, which may be moldy.

Meats should be hormone and antibiotic free. Avoid tuna, swordfish and shellfish, which are often high in toxic metals. Also avoid protein bars high in sugar and all soy protein except occasional tofu and tempeh. Avoid vegetarian diets. They are low in many nutrients.

Avoid most simple carbohydrates. These include most fruit, all fruit juices and all sugary foods. You may have a few berries or an apple, but fruit is not an important food group for this metabolic type. Avoid all foods in which one of the first four ingredients is sugar, honey, dextrose, glucose, fructose, corn syrup, rice bran syrup, chocolate or malt sweetener. Avoid candy, cookies, cakes, pastries, ice cream and soda pop. These cause wide fluctuations in blood sugar and insulin levels. Do not substitute Nutrasweet, aspartame, Equal or saccharin. If you must use a sweetener, use Xylitol, mannitol, stevia or even Splenda. Weaning yourself off sweets may take some time but is well worth the effort.

Limit Your Grains. These include wheat, rye, oats and barley. Others that are somewhat better include quinoa, rice, corn, millet, amaranth and buckwheat. Grains are converted to sugars in the intestines. They often the blood sugar and do not provide the long-lasting energy fast oxidizers need and crave.

Reducing or even eliminating grains may take a little time to adapt. Begin by eliminating all wheat products. Wheat is found not only in bread, but in most breakfast cereals, most rye bread, pasta, pastries and baked goods. It is used as a thickener in soups and many other products. You will need to read labels carefully. Substitute more vegetables, nuts, seeds, soba or rice noodles and goat milk or organic dairy products unless you are allergic to them.

Condiments and Snacks. Use kelp, dulse, quality sea salt and mild herbs and spices. Avoid refined table salt that can raise blood pressure and avoid table pepper, which is often rancid.

If your blood sugar is unstable, have a snack with fat and protein. Examples are nuts, seeds, a piece of goat cheese, an egg, beef or turkey jerky or a piece of dark meat chicken. If blood sugar is very unstable, you may need five or six small meals per day for a while.

Eating Out. Frequent eating out is never recommended. If you eat out, ask for exactly what you want if it is not on the menu. Steak, chicken or fish restaurants are best. Ethnic food such as Chinese or Thai is often made fresh and offers meat and vegetables. Ask for more vegetables and less rice. Mexican food contains too much carbohydrate. Avoid fast-food restaurants. If portions are large, share a dinner or just order an appetizer. If bread is served, ask that it be taken away.

Cooking and Food Preparation. For cooking use glass, enamel, steel, non-stick or coated aluminum. Crock pots and pressure cookers are excellent. Meats place in plastic bags in the freezer divided into meal-size portions. Defrosting meat is unnecessary. It will cook rapidly if not too thick. Avoid exposed aluminum cookware and microwave ovens. Making the simple effort to nurture yourself by preparing healthy meals is often important for healing and maintaining health.

Eating Habits. Eat regular, relaxed, sit-down meals. Eat slowly and consciously, and chew thoroughly. Chewing each mouthful 10 times will slow eating and improve digestion. Keep the conversation pleasant. Sit 5 minutes after you finish eating. Stop before you feel stuffed.

Do not criticize children or discuss negative issues at meals. Make your meals a pleasant activity. Avoid eating in the car, while standing up, on the phone or while rushing around. These habits impair digestion and reduce the value of the food. If 10 minutes is all you have allowed, better to skip the meal.

Meal Suggestions. Fats or oils, vegetables and a small amount of protein are the basis for meals, though eggs are excellent, too. Rotate foods every day to avoid developing allergies. Instead of starches at every meal, use root vegetables along with green leafy vegetables. Use berries or a piece of juicy fruit as an occasional dessert.

Home * Hair Analysis * Saunas * Books * Articles
Detoxification Protocols * Courses * About Dr. Wilson