Orchidflower
Thinks s/he gets paid by the post
- Joined
- Mar 10, 2007
- Messages
- 3,323
Maybe I was the only one who never heard of fast and slow oxidation of foods in the body before, but, once I found out about this on the net, it made total sense why I lose on high protein/fat/low carb diets like Atkins vs. the high veggie/fruit type diets as I have the traits of a fast oxidizer.
There is tons on the net about this (for those interested), but her is one good article. If you scroll down, you will find samples of traits of high vs. slow oxidizers:
The ARL Newsletter
The only negative that happened to me on Atkins the other time I did it was my cholesterol went somewhat high, which was brought down by eating more chicken and fish (I was eating alot of steak then). HOWEVER, a kid I grew up with--with an i.q. off the charts (I think he was skipped twice)--is a physician that does research and writes books for physicians to learn from. He said more-or-less, "Cholesterol-schmesterol...don't worry about it. It's over-hyped."
Are others aware of this high oxidation vs. slow oxidation of their foods? Any further information on it you can share?
There is tons on the net about this (for those interested), but her is one good article. If you scroll down, you will find samples of traits of high vs. slow oxidizers:
The ARL Newsletter
The only negative that happened to me on Atkins the other time I did it was my cholesterol went somewhat high, which was brought down by eating more chicken and fish (I was eating alot of steak then). HOWEVER, a kid I grew up with--with an i.q. off the charts (I think he was skipped twice)--is a physician that does research and writes books for physicians to learn from. He said more-or-less, "Cholesterol-schmesterol...don't worry about it. It's over-hyped."
Are others aware of this high oxidation vs. slow oxidation of their foods? Any further information on it you can share?