The concept of metabolic food typing was developed in the 1930's by dentist Weston Price. He recognized the relationship between modern eating habits and chronic degenerative diseases, and suggested that there was no one diet that would be healthy for all people.
According to Weston Price, there was simply too much variation in climate, local produce, environmental conditions, heredity, genetics, and culture for one type of diet to be suited to everyone.
Metabolic food typing has been further developed by other researchers including George Watson, Roger Williams, and William Kelley. They believe that people function differently in two key areas:
Autonomic nervous system dominance. Our nervous system plays a key role in our energy systems. The sympathetic nervous system (the "fight or flight" branch) helps you burn energy, while the parasympathetic nervous system helps you conserve energy and digest food. From person to person, one branch tends to be stronger or more dominant than the other, which affects how your body handles the food you give it.
Rate of cellular oxidation. We each convert food into energy at different rates, some more slowly, others more quickly.
Proponents believe that those people who are fast oxidizers rapidly convert food into energy and thus need to eat heavier proteins and fats to that burn slowly. Slow oxidizers, on the other hand, convert food into energy more slowly, and thus need to eat more carbohydrates than protein and fat.
If you are interested to learn more about this theory and how we can test for it then one of our accomplished trainers will provide the appropriate Metabolic Typing questionaire which provides a simple self-test for identifying your metabolic type, and offers suggestions for what sort of diet you should follow to optimize your diet and your health.