Posted on August 5, 2010 - No Comments
When someone asks for advice on weight loss products, we usually begin with a thermogenic product to jumpstart their metabolism. This helps a person achieve a quicker response when they begin a total program, and also helps keep their enthusiasm up, for the sometimes-difficult lifestyle changes they are undergoing.
We next ensure they understand the importance of adequate protein, to preserve and enhance muscle, which in turn will aid in burning fat. And the importance of restricting refined carbohydrates (All flour products, pastas, breads, white rice, white potatoes, fruit juices, sugars, etc), which function like sugars in the body spiking insulin levels, and ultimately being stored as body fat.
And speaking of fat, while many people work towards lower fat diets, they should still incorporate good quality fats (uncooked) into their diet, such as flax oil, olive oil and fish (as food or oil supplement). These oils assist in many of the body’s functions and also encourage the body to burn stored fat.
Finally we ask if they know their blood type. Dr. Peter D’Adamo in his book “Eat Right For Your Type”, offers a list of foods for each of the blood types (O, A, B, or AB), which either encourage weight gain or weight-loss. Many experts dispute the Blood-Type diet concept, yet in years of feedback we’ve found enough anecdotal evidence to suggest that it offers a good guide line for dietary decisions and that is effective for most people. Many people have also indicated that a long-term commitment to these basic dietary precepts has distinctly aided them in regulating their weight effectively.
Some examples: TYPE “O” BLOOD: Comes from hunter-gatherer stock and requires high protein intake. This blood type makes a poor vegetarian, being prone to health problems if they do not ensure an adequate protein intake. Meats, seafood and a variety of vegetables aid in their weight-loss, while wheat products especially slowdown their metabolic rate. Type O’s should try to avoid cabbage, Brussels sprouts, cauliflower and mustard greens, which inhibits thyroid hormone, again slowing down the metabolic rate.
TYPE “A” BLOOD: In Contrast the Type A will often get fat from a meat-based diet and are genetically suited to a modified vegetarian diet, coming from agrarian stock historically. While animal proteins speed up Type O’s metabolic rate it slows down that of the Type A blood. This difference is based on the stomach-acid levels of each type. Type O has high stomach acid, which allows for easy meat digestion and Type A generally has comparatively low stomach acid. Type A’s will get away with more carbs in the diet than Type O’s, before they are fattening, but still need to stick to complex carbs for optimal health. (Whole grains, brown rice, millet, buckwheat, yams, etc.) Dairy food also contributes to weight gain in Type A’s. Weight loss in Type A’s is aided by consuming good quality oils (olive and flax), vegetables, and soy foods.
TYPE “B” BLOOD: Originally of nomad stock, Type B’s need to avoid wheat, corn, lentils and peanuts which all impede metabolic efficiency and cause hypoglycemia. Foods that encourage weight loss in Type B’s include meat, eggs, and dairy products as well as green vegetables. Unlike O’s and A’s, Type B’s possess the genetics to properly digest dairy products, though they must be consumed moderately to achieve a metabolic balance. It should be mentioned that chicken is highly detrimental to the overall health of Type B’s.
TYPE “AB” BLOOD: Blood Type AB is a rare and recent blood type, a merging of both A and B blood types. While they have Type B’s adaptation to meat consumption, they also have Type A’s low stomach acid, which makes it difficult to metabolize meat efficiently, thus leading to the meat being stored as fat. As well as meats being fattening for type AB’S they also share the same insulin reaction as B’s do, towards corn and wheat, but the A blood allows them to easily digest peanuts and lentils. Foods that encourage weight loss for AB’s include seafood, soy products, dairy, and green vegetables.