Metabolic Typing is a fusion of two typing systems: the Oxidative system (based on the work of George Watson, Ph.D.) and the Autonomic system (based on the work of William Donald Kelley, D.D.S.). The basic premise is that one or the other of these two systems (the Oxidative or the Autonomic) will be more dominant in controlling the metabolism of any given person.
Our work seeks to identify: 1) which system is dominant in any given individual; and 2) which of two sub-types within that system characterizes the individual (Fast or Slow Oxidizer within the Oxidative system, and Sympathetic or Parasympathetic within the Autonomic system).
The reason that it is important to know the dominance system is that foods have opposite pH effects in members of the two dominance systems; e.g. foods that acidify the two Oxidizers (Fast or Slow Oxidizers) will alkalize the two Autonomics (Sympathetics or Parasympathetics), and vice versa. Acidifying the Oxidizers is desirable for the overly alkaline Slow Oxidizer, but contraindicated for the overly acid Fast Oxidizer. Conversely, alkalizing the Autonomics is desirable for the overly acid Sympathetic, but undesirable for the overly alkaline Parasympathetic.
What we call the Group I types (Slow Oxidizers and Sympathetics) do best on a diet that is lower in protein and fat, and higher in complex carbohydrates. This diet acidifies the overly alkaline Slow Oxidizers while alkalizing the overly acid Sympathetics. However, the Group II types (Fast Oxidizers and Parasympathetics) do best on a diet that is higher in protein and fat, and lower in complex carbohydrates. This diet alkalizes the overly acid Fast Oxidizers while acidifying the overly alkaline Parasympathetics. Because each one of the pairs in these two diet groups comes from opposite dominance systems (Oxidative and Autonomic), the same foods affect them in opposite ways, thereby helping each one to recover metabolic balance: the overly alkaline person is acidified, and the overly acidic person is alkalized.
Thus, by identifying an individual's Metabolic Type, we are able to direct them at the foods that work best for their particular metabolism, thereby ending the guessing game perpetuated by the numerous conflicting dietary recommendations found in the nutritional marketplace.
Call 1-877-Plano-Plan to schedule your MT testing.
See website for program options and pricing.
www.optimal-results.net
Sunday, August 16, 2009
To Much Fish?
Dear Friends,
I hope you all liked the milk clip or at least got you to think about using organic milk which is a huge step in the right direction.
Throughout the years there have been many conflicting reports about how fish can affect your health.
In the New York Times it was concluded that random testing of tuna in sushi found mercury levels so high that eating just six pieces of raw tuna in sushi a week will put you over the EPA's limit.
However, The American Heart Association recommends a much larger 6 ounces of fish twice a week in order to maintain the optimum heart health.
Many even recommend farm-raised fish instead of fish that are caught in the wild. However, in order to avoid mercury found in wild fish, another problem arises from farm-raised fish.
Farm-raised fish are mostly fed soy and grain opposed to their natural diet of shrimp and plankton. Due to being fed soy and grain, their meat becomes far less nutritious than their wild-caught counterparts.
Also, farm-raised fish are simply fish that are trapped in shoreline pens which means that they absorb toxic chemicals in ground water and "run-off", including PCBs, dioxins, pesticides, and yes - even mercury.
In a recent study, it was found that wild-caught fish have lower levels of dangerous toxins than farm-raised fish all together. Most fish bought from supermarkets and restaurants are from farm-raised fish.
Although we can altogether avoid fish, here is a solution:
Stick to smaller fish that are lower down on the food chain. Smaller fish do not generally eat other fish, therefore, fewer toxins are stored in their flesh. The biggest of the fish group such as tuna and swordfish are the ones with the highest mercury levels.
This does not mean you have to avoid tuna and swordfish or any large fish altogether. Simply try to eat the larger fish less frequently. If it is possible, try to eat wild-caught fish and prefer Pacific to Atlantic fish.
Here is a list of Safe and Unsafe fish that can be eaten put together by the Wellness Research Team:
* Notice how some of the same species can be healthy or dangerous depending on where they come from.
Safe:
Salmon (wild-caught Alaskan)
Herring (Atlantic)
Mackerel (Atlantic)
Flounder (summer)
Anchovies
Arctic Char
Halibut (Pacific/Alaska)
Mahi-mahi (Atlantic)
Black cod
Haddock
Shrimp (Northern/Canada)
Prawns
Clams/Oysters (ocean farmed)
Bay scallops (ocean farmed)
Blue Crab (Atlantic)
Trout
Unsafe:
Salmon (farm-raised/Atlantic)
Grouper
King Mackerel
Monkfish
Swordfish
Tuna (blue fin)
Halibut (Atlantic)
Snapper
Cod (Atlantic)
Marlin
Shrimp (Imported)
Chilean Sea Bass
Shark
Skate
Caviar
Tilefish
To Better Health!
MARC PLANO
1-877-PLANO-PLAN
www.optimal-results.net
I hope you all liked the milk clip or at least got you to think about using organic milk which is a huge step in the right direction.
Throughout the years there have been many conflicting reports about how fish can affect your health.
In the New York Times it was concluded that random testing of tuna in sushi found mercury levels so high that eating just six pieces of raw tuna in sushi a week will put you over the EPA's limit.
However, The American Heart Association recommends a much larger 6 ounces of fish twice a week in order to maintain the optimum heart health.
Many even recommend farm-raised fish instead of fish that are caught in the wild. However, in order to avoid mercury found in wild fish, another problem arises from farm-raised fish.
Farm-raised fish are mostly fed soy and grain opposed to their natural diet of shrimp and plankton. Due to being fed soy and grain, their meat becomes far less nutritious than their wild-caught counterparts.
Also, farm-raised fish are simply fish that are trapped in shoreline pens which means that they absorb toxic chemicals in ground water and "run-off", including PCBs, dioxins, pesticides, and yes - even mercury.
In a recent study, it was found that wild-caught fish have lower levels of dangerous toxins than farm-raised fish all together. Most fish bought from supermarkets and restaurants are from farm-raised fish.
Although we can altogether avoid fish, here is a solution:
Stick to smaller fish that are lower down on the food chain. Smaller fish do not generally eat other fish, therefore, fewer toxins are stored in their flesh. The biggest of the fish group such as tuna and swordfish are the ones with the highest mercury levels.
This does not mean you have to avoid tuna and swordfish or any large fish altogether. Simply try to eat the larger fish less frequently. If it is possible, try to eat wild-caught fish and prefer Pacific to Atlantic fish.
Here is a list of Safe and Unsafe fish that can be eaten put together by the Wellness Research Team:
* Notice how some of the same species can be healthy or dangerous depending on where they come from.
Safe:
Salmon (wild-caught Alaskan)
Herring (Atlantic)
Mackerel (Atlantic)
Flounder (summer)
Anchovies
Arctic Char
Halibut (Pacific/Alaska)
Mahi-mahi (Atlantic)
Black cod
Haddock
Shrimp (Northern/Canada)
Prawns
Clams/Oysters (ocean farmed)
Bay scallops (ocean farmed)
Blue Crab (Atlantic)
Trout
Unsafe:
Salmon (farm-raised/Atlantic)
Grouper
King Mackerel
Monkfish
Swordfish
Tuna (blue fin)
Halibut (Atlantic)
Snapper
Cod (Atlantic)
Marlin
Shrimp (Imported)
Chilean Sea Bass
Shark
Skate
Caviar
Tilefish
To Better Health!
MARC PLANO
1-877-PLANO-PLAN
www.optimal-results.net
The Cookie Diet
"Make the decision, then do something - no matter how small - toward accomplishing what you want."
How about this new Cookie Diet by Dr. Siegal?? Who wants to try that? Imagine eating pre-packaged cookies and miraculously losing weight. This diet launched in Miami and exploded when I was living there... and now there are centers opening up all over CT.
The Cookie Diet, why didn't I think of that? A pre-packaged chemical ridden cookie with tons of wonderful nutrients like artificial flavors, preservatives, dyes, artificial sweeteners and my favorite product SOY. This 1000 calorie cookie plan must be the secret I have been missing all this time.
Latest Optimal Results Testimonial:
"I was put on my first “diet” at age 8, when my parents sent me to a Weight Watchers Camp in Amherst MA. I spent the next 7 years losing 15-30 pounds in the summer and gaining 20-40 during the school year. 34 years since my first summer at camp I have probably gained and lost over 1000 pounds. I was never able to imagine myself as a thin person. With so many successes, yet followed by so many failures, I never believed I could do it.
I felt like I hit the jackpot when I was selected to participated in a Largest Loser competition at my local gym. I was selected to the green team with a trainer who was in better shape then anyone I had ever met. Initially I did not know what to expect or believe. I had been taught so many different things, yet nothing seemed to work. Marc said “trust me...has what you have been doing worked thus far?...” I knew the answer was a resounding NO...
Needless-to-say, I have been transformed... I have learned a new way of life. I look at food and exercise in a completely different way. Marc taught me how to exercise efficiently, effectively and intelligently. I never knew I had any sweat glands! His knowledge of nutrition is incredible. Learning to eat red meat and FAT again has been an awakening and my body loves it. I always figured I was a protein metabolic type.
Marc is caring, compassionate, seasoned and smart. He has what it takes to TRANSFORM people’s lives. He has done it for me and so many others. I only hope he can share his gift with many more!"
Regards,
One of my favorite clients- A mystery woman from Woodbridge CT
1-877-Plano-Plan
www.optimal-results.net
How about this new Cookie Diet by Dr. Siegal?? Who wants to try that? Imagine eating pre-packaged cookies and miraculously losing weight. This diet launched in Miami and exploded when I was living there... and now there are centers opening up all over CT.
The Cookie Diet, why didn't I think of that? A pre-packaged chemical ridden cookie with tons of wonderful nutrients like artificial flavors, preservatives, dyes, artificial sweeteners and my favorite product SOY. This 1000 calorie cookie plan must be the secret I have been missing all this time.
Latest Optimal Results Testimonial:
"I was put on my first “diet” at age 8, when my parents sent me to a Weight Watchers Camp in Amherst MA. I spent the next 7 years losing 15-30 pounds in the summer and gaining 20-40 during the school year. 34 years since my first summer at camp I have probably gained and lost over 1000 pounds. I was never able to imagine myself as a thin person. With so many successes, yet followed by so many failures, I never believed I could do it.
I felt like I hit the jackpot when I was selected to participated in a Largest Loser competition at my local gym. I was selected to the green team with a trainer who was in better shape then anyone I had ever met. Initially I did not know what to expect or believe. I had been taught so many different things, yet nothing seemed to work. Marc said “trust me...has what you have been doing worked thus far?...” I knew the answer was a resounding NO...
Needless-to-say, I have been transformed... I have learned a new way of life. I look at food and exercise in a completely different way. Marc taught me how to exercise efficiently, effectively and intelligently. I never knew I had any sweat glands! His knowledge of nutrition is incredible. Learning to eat red meat and FAT again has been an awakening and my body loves it. I always figured I was a protein metabolic type.
Marc is caring, compassionate, seasoned and smart. He has what it takes to TRANSFORM people’s lives. He has done it for me and so many others. I only hope he can share his gift with many more!"
Regards,
One of my favorite clients- A mystery woman from Woodbridge CT
1-877-Plano-Plan
www.optimal-results.net
MSG Anyone?
Did You Know...
That most doctors, dietitians and the public know very little about the toxic effects of MSG?
That the billion dollar processed food industry and MSG producers pay lobbyists to make all of us believe MSG is safe for the majority of the population?
That monosodium glutamate is the sodium salt of glutamic acid, a nonessential amino acid used to enhance food flavors? But it is also an excitatory neurotransmitter that destroys nerve cells in the brain of susceptible people?
That 30 to 40% or more of our population is experiencing the harmful effects of what the medical society has recently called the "MSG Symptom Complex" and many of us don't know it?
Most of us ingest more MSG than we realize or than the FDA and researchers regard as safe?
That the amount of MSG added to our processed foods has doubled every 10 years since 1945?
That MSG is not just used in East Asian restaurants, but in most restaurants and most bagged, bottled, frozen, boxed, canned, or commercially prepared foods?
That additives such as hydrolyzed protein and autolyzed yeast can contain as much as 40% MSG, and do not have to be labeled as such?
That aspartame and L-cysteine are other powerful excitotoxins that cause similar damage to our bodies?
That Attention Deficit Disorder, Chronic Fatigue Syndrome, some weight problems, migraine headaches, sleeping disorders, Irritable Bowel Syndrome, Glaucoma, Asthma, Diabetes, and neurological disorders such as Alzheimer's, ALS (Lou Gehrig's disease), and Parkinson's may have more in common than we think?
That we as a people tend to take at least 20 years to accept what earlier tests warn us is harmful to us, especially when it means giving up something we enjoy? Consider tobacco and caffeine.
That your body is your best source of the truth? According to Funk and Wagnall's Standard Desk Dictionary (volume 1, 1980), a myth is "a false opinion, belief, or ideal." Test yourself by using our suggestions and see if you or your loved ones are suffering needlessly due to the "MSG Myth" and those who promote it.
Hidden Names for MSG
Foods always contain free glutamate when these words are on the label:
Hidden Names for MSG
Foods always contain free glutamate when these words are on the label:
MSG Gelatin Calcium Caseinate
Monosodium glutamate Hydrolyzed Vegetable Protein (HVP) Textured Protein
Monopotassium glutamate Hydrolyzed Plant Protein (HPP) Yeast Extract
Glutamate Autolyzed Plant Protein Yeast food or nutrient
Glutamic Acid Sodium Caseinate Autolyzed Yeast
Vegetable Protein Extract
MARC PLANO
1-877-PLANO-PLAN
www.optimal-results.net
That most doctors, dietitians and the public know very little about the toxic effects of MSG?
That the billion dollar processed food industry and MSG producers pay lobbyists to make all of us believe MSG is safe for the majority of the population?
That monosodium glutamate is the sodium salt of glutamic acid, a nonessential amino acid used to enhance food flavors? But it is also an excitatory neurotransmitter that destroys nerve cells in the brain of susceptible people?
That 30 to 40% or more of our population is experiencing the harmful effects of what the medical society has recently called the "MSG Symptom Complex" and many of us don't know it?
Most of us ingest more MSG than we realize or than the FDA and researchers regard as safe?
That the amount of MSG added to our processed foods has doubled every 10 years since 1945?
That MSG is not just used in East Asian restaurants, but in most restaurants and most bagged, bottled, frozen, boxed, canned, or commercially prepared foods?
That additives such as hydrolyzed protein and autolyzed yeast can contain as much as 40% MSG, and do not have to be labeled as such?
That aspartame and L-cysteine are other powerful excitotoxins that cause similar damage to our bodies?
That Attention Deficit Disorder, Chronic Fatigue Syndrome, some weight problems, migraine headaches, sleeping disorders, Irritable Bowel Syndrome, Glaucoma, Asthma, Diabetes, and neurological disorders such as Alzheimer's, ALS (Lou Gehrig's disease), and Parkinson's may have more in common than we think?
That we as a people tend to take at least 20 years to accept what earlier tests warn us is harmful to us, especially when it means giving up something we enjoy? Consider tobacco and caffeine.
That your body is your best source of the truth? According to Funk and Wagnall's Standard Desk Dictionary (volume 1, 1980), a myth is "a false opinion, belief, or ideal." Test yourself by using our suggestions and see if you or your loved ones are suffering needlessly due to the "MSG Myth" and those who promote it.
Hidden Names for MSG
Foods always contain free glutamate when these words are on the label:
Hidden Names for MSG
Foods always contain free glutamate when these words are on the label:
MSG Gelatin Calcium Caseinate
Monosodium glutamate Hydrolyzed Vegetable Protein (HVP) Textured Protein
Monopotassium glutamate Hydrolyzed Plant Protein (HPP) Yeast Extract
Glutamate Autolyzed Plant Protein Yeast food or nutrient
Glutamic Acid Sodium Caseinate Autolyzed Yeast
Vegetable Protein Extract
MARC PLANO
1-877-PLANO-PLAN
www.optimal-results.net
Three Major Foods Causing Health Problems
OPTIMAL RESULTS
The Focus of Health:
Foods that are bad for everyone.
Good foods that are good for you.
Good foods that are bad for you.
Three Major Foods Causing Health Problems:
The processing and refining of our vegetable oils into trans fatty and hydrogenated acids and oils.
The high consumption of refined sugars and grain products.
The high intake of animal meats and animal fats.
Three Factors For Optimizing Health
Positive mental attitude.
Proper nutrition for your body chemistry.
Adequate aerobic exercise for your age.
Dr. Richard Kunin, a prominent ortho molecular physician in San Francisco, states that if every person in the United States would take 700 IU's of vitamin E daily, it would save billions of dollars a year in health costs. If the government were to ban the manufacturing of trans fatty acids and hydrogenated oils, this would benefit health costs many more billions of dollars and drastically cut down many degenerative disease processes. Do not hold your breath for this to happen. It is up to every one of us to insure ourselves of the proper intake of foods and nutrients.
The balancing of the venous blood pH is the protocol that I utilize in my nutritional practice. Nutrients are optimally absorbed and utilized when the pH of the venous blood is 7.46. If ones blood is on the acid side and the good food he or she eats is acid forming in the blood, this would be a bad food for that person as it would further acidify the blood. This is an example of a good food that would be bad for that individual. When one can maintain an optimal pH of the venous blood, higher level of wellness will be obtained, along with more energy, fewer allergies, and freedom from many aches and pains.
For questions and testing information contact:
Marc Plano- BS,CPT,Licensed Metabolic Typing Specialist
Ph. 203.535.9294
www.optimal-results.net
The Focus of Health:
Foods that are bad for everyone.
Good foods that are good for you.
Good foods that are bad for you.
Three Major Foods Causing Health Problems:
The processing and refining of our vegetable oils into trans fatty and hydrogenated acids and oils.
The high consumption of refined sugars and grain products.
The high intake of animal meats and animal fats.
Three Factors For Optimizing Health
Positive mental attitude.
Proper nutrition for your body chemistry.
Adequate aerobic exercise for your age.
Dr. Richard Kunin, a prominent ortho molecular physician in San Francisco, states that if every person in the United States would take 700 IU's of vitamin E daily, it would save billions of dollars a year in health costs. If the government were to ban the manufacturing of trans fatty acids and hydrogenated oils, this would benefit health costs many more billions of dollars and drastically cut down many degenerative disease processes. Do not hold your breath for this to happen. It is up to every one of us to insure ourselves of the proper intake of foods and nutrients.
The balancing of the venous blood pH is the protocol that I utilize in my nutritional practice. Nutrients are optimally absorbed and utilized when the pH of the venous blood is 7.46. If ones blood is on the acid side and the good food he or she eats is acid forming in the blood, this would be a bad food for that person as it would further acidify the blood. This is an example of a good food that would be bad for that individual. When one can maintain an optimal pH of the venous blood, higher level of wellness will be obtained, along with more energy, fewer allergies, and freedom from many aches and pains.
For questions and testing information contact:
Marc Plano- BS,CPT,Licensed Metabolic Typing Specialist
Ph. 203.535.9294
www.optimal-results.net
Metabolic Typing and Blood pH
Metabolic Typing and Blood pH
Harold J. Kristal, D.D.S.
As most of you know, the blood pH curve, as inferred from the way the blood sugar responds to a special glucose challenge drink, is the central marker used in our Metabolic Typing protocol. I thought it might be interesting to give you some background as to the origin of this valuable marker.
It was first observed by George Watson, Ph.D., a full professor of psychology at the University of Southern California (USC), that small changes in venous blood plasma pH levels made a discernible difference in the moods and behaviors of many of his research subjects. It was he who first determined that the slightly alkaline level of 7.46 was the optimal venous blood pH; anything above, he considered overly alkaline, and anything below, he considered overly acid (we follow his relative usage of the terms acid and alkaline as being in relation to the perceived ideal of 7.46). Up until this time, venous blood pH was only measured in tenths (e.g. 7.3, 7.4, 7.5, etc.) but Watson was the first to measure it in hundreds (e.g. 7.35, 7.46, 7.54, etc.).
Watson's ground-breaking observation — based on measuring the venous blood pH of psychiatric patients at the USC hospital — was that small changes in their blood pH could predict the degree and severity of the patient's psychological and behavioral problems. After performing such analyses for some time, he began to experiment with the use of foods and nutritional supplements to help drive the blood pH towards the optimal balance point of 7.46. His research and clinical successes were documented in his classic book Nutrition and Your Mind: The Psychochemical Response (Harper & Row, 1972). Although his work was hailed by a small number of alternatively minded physicians, it was shunned by the mainstream medical and psychiatric community, whose professional pride was piqued by Watson's bold assertion that psychoanalysis would not be fruitful if the patient's blood pH was not balanced, and by his further claim that many apparently deep-seated psychological problems were simply unrecognized blood sugar imbalances that could be corrected by dietary changes.
Some years later, another pH pioneer stepped up to the plate to verify and expand upon Dr. Watson's work. Rudolf Wiley, Ph.D., a physicist by training, discovered that not only were psychogenic conditions improve by balancing blood pH, but so too were many physical conditions, such as fatigue, allergies, obesity and cardiovascular problems. In his beautifully written book BioBalance (Essential Science Publishing, 1989) Wiley describes how to draw and centrifuge blood to determine its pH. He also reported on the results of an extensive research project that he underwrote and conducted which demonstrated the pH effects of commonly eaten foods in the body, research that, to this day, forms the basis of the food selections recommended to the various Metabolic Types.
I myself performed Rudolf Wiley's testing protocol on over three hundred patients. However, it involved four intravenous blood draws over a fourteen hour period, and the use of extremely technique-sensitive equipment, so I sought out a less time consuming, costly and invasive approach. I remembered that Dr. Watson had mentioned in his book how the glucose tolerance test could be used to infer whether an individual's blood was running on the relatively acid or alkaline side. After two years of trial and error, I perfected what I now refer to as the mini-glucose tolerance test ("mini" because it uses less than half the glucose of the original medical version), which has an over 80% accuracy rate. This innovation makes it possible to complete the process of Metabolic Typing in two hours, rather than the fourteen hours required by Rudolf Wiley's method.
Another encounter early in 1996 further expanded and deepened my understanding of Watson and Wiley's theories of acid-alkaline balance. After I had written an article on my work in the Townsend Letter for Doctors, I was contacted by William L. Wolcott who presented to me his radical new theory of the dominance principle. This principle is based on the observation that there are two primary systems in the body responsible for the production and management of energy: the Oxidative, or energy generating system (which is what Watson and Wiley's work was exploring); and the Autonomic, or energy regulating system, which had been explored initially by Francis M. Pottenger, M.D., and later developed by William Donald Kelley, D.D.S. Wolcott's theory asserted that one or the other system was most dominant in any given individual, and that this dominant system determined whether or not foods would have an acid or alkaline forming effect in the body. This model challenges the older but still common paradigm that asserts that foods have a fixed pH effect in everyone who eats them; whereas Wolcott's dominance theory asserts that the net pH effect of the food once it enters the body is modified by the metabolism of the person consuming it. Over three years of extensive collaboration, Wolcott and I developed the prototype of the testing methodology that we use today to determine the different Metabolic Types.
People come to our clinic for a variety of reasons, and with health conditions ranging from minor to life threatening. Many of the benefits of Metabolic Typing are preventative, helping people to avoid potentially serious diseases by improving their nutritional status and metabolic functioning. Sometimes, however, they can be dramatic, as in the case of a 68 year-old woman who came to my office after undergoing a lumpectomy, chemotherapy and radiation for breast cancer, only to be told that the cancer had returned. She was determined not to repeat her previous ordeal, and so she decided to have her blood pH tested. It turned out that she was so excessively alkaline that she was unable to properly metabolize her nutrients, and was, in effect, starving at a cellular level. I changed her diet, gave her a few basic supplements, and almost immediately her energy improved. When she returned to her oncologist three months later, he told her that she was in remission. Eleven years later, her cancer still has not returned, and she remains a living testament to the power of metabolically balancing the blood pH.
To find out how balanced you are contact Optimal Results 203-535-9294.
Marc Plano
www.optimal-results.net
Harold J. Kristal, D.D.S.
As most of you know, the blood pH curve, as inferred from the way the blood sugar responds to a special glucose challenge drink, is the central marker used in our Metabolic Typing protocol. I thought it might be interesting to give you some background as to the origin of this valuable marker.
It was first observed by George Watson, Ph.D., a full professor of psychology at the University of Southern California (USC), that small changes in venous blood plasma pH levels made a discernible difference in the moods and behaviors of many of his research subjects. It was he who first determined that the slightly alkaline level of 7.46 was the optimal venous blood pH; anything above, he considered overly alkaline, and anything below, he considered overly acid (we follow his relative usage of the terms acid and alkaline as being in relation to the perceived ideal of 7.46). Up until this time, venous blood pH was only measured in tenths (e.g. 7.3, 7.4, 7.5, etc.) but Watson was the first to measure it in hundreds (e.g. 7.35, 7.46, 7.54, etc.).
Watson's ground-breaking observation — based on measuring the venous blood pH of psychiatric patients at the USC hospital — was that small changes in their blood pH could predict the degree and severity of the patient's psychological and behavioral problems. After performing such analyses for some time, he began to experiment with the use of foods and nutritional supplements to help drive the blood pH towards the optimal balance point of 7.46. His research and clinical successes were documented in his classic book Nutrition and Your Mind: The Psychochemical Response (Harper & Row, 1972). Although his work was hailed by a small number of alternatively minded physicians, it was shunned by the mainstream medical and psychiatric community, whose professional pride was piqued by Watson's bold assertion that psychoanalysis would not be fruitful if the patient's blood pH was not balanced, and by his further claim that many apparently deep-seated psychological problems were simply unrecognized blood sugar imbalances that could be corrected by dietary changes.
Some years later, another pH pioneer stepped up to the plate to verify and expand upon Dr. Watson's work. Rudolf Wiley, Ph.D., a physicist by training, discovered that not only were psychogenic conditions improve by balancing blood pH, but so too were many physical conditions, such as fatigue, allergies, obesity and cardiovascular problems. In his beautifully written book BioBalance (Essential Science Publishing, 1989) Wiley describes how to draw and centrifuge blood to determine its pH. He also reported on the results of an extensive research project that he underwrote and conducted which demonstrated the pH effects of commonly eaten foods in the body, research that, to this day, forms the basis of the food selections recommended to the various Metabolic Types.
I myself performed Rudolf Wiley's testing protocol on over three hundred patients. However, it involved four intravenous blood draws over a fourteen hour period, and the use of extremely technique-sensitive equipment, so I sought out a less time consuming, costly and invasive approach. I remembered that Dr. Watson had mentioned in his book how the glucose tolerance test could be used to infer whether an individual's blood was running on the relatively acid or alkaline side. After two years of trial and error, I perfected what I now refer to as the mini-glucose tolerance test ("mini" because it uses less than half the glucose of the original medical version), which has an over 80% accuracy rate. This innovation makes it possible to complete the process of Metabolic Typing in two hours, rather than the fourteen hours required by Rudolf Wiley's method.
Another encounter early in 1996 further expanded and deepened my understanding of Watson and Wiley's theories of acid-alkaline balance. After I had written an article on my work in the Townsend Letter for Doctors, I was contacted by William L. Wolcott who presented to me his radical new theory of the dominance principle. This principle is based on the observation that there are two primary systems in the body responsible for the production and management of energy: the Oxidative, or energy generating system (which is what Watson and Wiley's work was exploring); and the Autonomic, or energy regulating system, which had been explored initially by Francis M. Pottenger, M.D., and later developed by William Donald Kelley, D.D.S. Wolcott's theory asserted that one or the other system was most dominant in any given individual, and that this dominant system determined whether or not foods would have an acid or alkaline forming effect in the body. This model challenges the older but still common paradigm that asserts that foods have a fixed pH effect in everyone who eats them; whereas Wolcott's dominance theory asserts that the net pH effect of the food once it enters the body is modified by the metabolism of the person consuming it. Over three years of extensive collaboration, Wolcott and I developed the prototype of the testing methodology that we use today to determine the different Metabolic Types.
People come to our clinic for a variety of reasons, and with health conditions ranging from minor to life threatening. Many of the benefits of Metabolic Typing are preventative, helping people to avoid potentially serious diseases by improving their nutritional status and metabolic functioning. Sometimes, however, they can be dramatic, as in the case of a 68 year-old woman who came to my office after undergoing a lumpectomy, chemotherapy and radiation for breast cancer, only to be told that the cancer had returned. She was determined not to repeat her previous ordeal, and so she decided to have her blood pH tested. It turned out that she was so excessively alkaline that she was unable to properly metabolize her nutrients, and was, in effect, starving at a cellular level. I changed her diet, gave her a few basic supplements, and almost immediately her energy improved. When she returned to her oncologist three months later, he told her that she was in remission. Eleven years later, her cancer still has not returned, and she remains a living testament to the power of metabolically balancing the blood pH.
To find out how balanced you are contact Optimal Results 203-535-9294.
Marc Plano
www.optimal-results.net
Saturday, July 25, 2009
WHY I RECOMMEND KRILL OIL TO MY CLIENTS:
As you may know, I’m not a major fan of too many supplements as I believe your best source for optimal nutrition is through whole foods. Krill oil, however, is one of my exceptions as most Americans consume far too few omega-3 fats, and way too many omega-6s.
Your ideal ratio of omega-6 to omega-3 fats is 1:1. Today, however, most people’s ratio of omega-6 to omega-3 averages from 20:1 to a staggering 50:1.
Those kinds of ratios spell serious danger to your health. So serious, in fact, that even the mainstream health media now reports that lack of omega-3 is one of the most serious health issues plaguing contemporary society.
As far as supplements are concerned, two of the best yet simple ways to improve your overall health include:
Increasing your intake of antioxidants
Increasing your intake of omega-3 oils
And krill oil accomplishes both of those missions.
I used to recommend that you take fish oil to enhance your intake of omega-3 fats. And high-quality fish oils are certainly great products with many important health benefits. However, fish oil is weak in antioxidant content, whereas krill oil contains potent antioxidants.
This is a major drawback for fish oil, because as you increase your intake of omega-3 fats by consuming fish oil, you actually increase your need for even more antioxidant protection.
Why?
This happens because fish oil is quite perishable, and oxidation leads to the formation of those unhealthy free radicals. Therefore, antioxidants are required to ensure that the fish oil doesn't oxidize and become rancid inside your body. So, you need to consume additional antioxidants both for your health in general, AND for your increased need for antioxidants when using fish oil.
The Antioxidant Potency of Krill Oil is 48 Times Higher than Fish Oil
Antioxidants are your body's primary way to neutralize free radicals -- those harmful metabolic byproducts that damage cells and tissues throughout your body.
Scientific evidence has repeatedly demonstrated that antioxidants are a cornerstone in the promotion of heart health, boosting your immune system, and memory support. They also appear to play a role in helping to slow your signs of aging.
Although many foods contain antioxidants, today's poor-quality diets are nearly always insufficient in the full range of these beneficial free radical scavengers.
So when you consider that the anti-oxidant potency of krill oil is 48 times more potent than fish oil, well… choosing between the two is easy.
If you’re still not convinced of the antioxidant powers to krill oil, independent ORAC evaluations have also established that genuine Neptune krill oil contains:
Over 300 times the antioxidant power of vitamin A and vitamin E
Over 47 times the antioxidant power of lutein
Over 34 times the antioxidant power of coenzyme Q-10
Pretty impressive, wouldn’t you say?
To top it all off, krill oil also contains astaxanthin – a unique marine-source flavonoid – that creates a special bond with the EPA and DHA, which allows direct metabolism of the antioxidants, making them more bioavailable.
Why You Need Omega-3 From Krill Oil
In a perfect world, you would be able to get all the omega-3s you need by eating fish. Unfortunately, the vast majority of our fish supply is now so heavily contaminated with industrial pollutants and toxins like mercury, PCBs, heavy metals and radioactive poisons that I just can’t recommend it any longer.
I believe krill oil is the perfect substitute for fish consumption as krill is not plagued with the problem of heavy contamination. Being on the bottom of the food chain, krill simply do not have enough time to accumulate dangerous levels of toxins like other marine sources.
Krill has been shown to be beneficial for a really wide range of health issues, including:
Support for concentration, memory and learning
Blood sugar health
Healthy joints, with an increase in joint comfort
Fighting signs of aging
Protection for cell membranes
Cholesterol and other blood lipid health
Healthy liver function
Relief of normal PMS symptoms
Bolstering your immune system
Healthy mood support
Optimal skin health
Krill Oil is a Potent Treatment for Inflammation and Arthritis Symptoms
Several studies have been published on the remarkable effectiveness of krill oil, including a 2007 study in the Journal of the American College of Nutrition, which evaluated the effect of Neptune Krill Oil (NKO) on patients with chronic inflammation and arthritis.
After just 7 days of treatment, krill oil reduced inflammation by more than 19 percent, while the placebo group had an increase of inflammatory C-reactive protein of nearly 16 percent! It also significantly reduced pain scores, reduced stiffness and reduced functional impairment.
After 14 days of treatment, krill oil further decreased inflammation by almost 30 percent, while the inflammation levels of the placebo group increased more than 32 percent.
The study concluded that krill oil at a daily dose of 300 mg significantly inhibits inflammation and reduces arthritic symptoms in as little as 7 to 14 days!
Krill Oil Can Boost Your Brain Function and Ameliorate Mental Problems
According to another study published in the Alternative Medicine Review last year, double-blind, randomized, controlled trials have found that DHA and EPA in krill oil benefits a variety of brain- and mental disorders, including:
Attention deficit/hyperactivity disorder
Autism
Dyslexia
Aggressive behavior
Cognitive impairment and dementia
Huntington disease (a neurological disorder characterized by abnormal body movements)
Meta-analyses also confirm krill’s benefits in major depressive disorder and bipolar disorder, and show promising results in the treatment of schizophrenia.
A Final Note on Quality
Quality is of the essence when selecting any supplement and krill oil is no exception. The only kind of krill oil I recommend is genuine Neptune processed krill.
Neptune krill is collected in pristine deep-water seas far from industrial areas, and is harvested in compliance with international conservation standards. It’s also processed through a cold extraction method that preserves the biological benefits of the krill, and creates an oil that is free of heavy metals, PCBs, dioxins and other contaminants.
So avoid any brand that only has "krill" oil and look for one that you are certain contains Neptune krill oil.
Chances are if your training with me your taking Krill, if not contact me for your bottle.
Marc Plano
www.Optimal-Results.net
1-877-Plano-Plan
Your ideal ratio of omega-6 to omega-3 fats is 1:1. Today, however, most people’s ratio of omega-6 to omega-3 averages from 20:1 to a staggering 50:1.
Those kinds of ratios spell serious danger to your health. So serious, in fact, that even the mainstream health media now reports that lack of omega-3 is one of the most serious health issues plaguing contemporary society.
As far as supplements are concerned, two of the best yet simple ways to improve your overall health include:
Increasing your intake of antioxidants
Increasing your intake of omega-3 oils
And krill oil accomplishes both of those missions.
I used to recommend that you take fish oil to enhance your intake of omega-3 fats. And high-quality fish oils are certainly great products with many important health benefits. However, fish oil is weak in antioxidant content, whereas krill oil contains potent antioxidants.
This is a major drawback for fish oil, because as you increase your intake of omega-3 fats by consuming fish oil, you actually increase your need for even more antioxidant protection.
Why?
This happens because fish oil is quite perishable, and oxidation leads to the formation of those unhealthy free radicals. Therefore, antioxidants are required to ensure that the fish oil doesn't oxidize and become rancid inside your body. So, you need to consume additional antioxidants both for your health in general, AND for your increased need for antioxidants when using fish oil.
The Antioxidant Potency of Krill Oil is 48 Times Higher than Fish Oil
Antioxidants are your body's primary way to neutralize free radicals -- those harmful metabolic byproducts that damage cells and tissues throughout your body.
Scientific evidence has repeatedly demonstrated that antioxidants are a cornerstone in the promotion of heart health, boosting your immune system, and memory support. They also appear to play a role in helping to slow your signs of aging.
Although many foods contain antioxidants, today's poor-quality diets are nearly always insufficient in the full range of these beneficial free radical scavengers.
So when you consider that the anti-oxidant potency of krill oil is 48 times more potent than fish oil, well… choosing between the two is easy.
If you’re still not convinced of the antioxidant powers to krill oil, independent ORAC evaluations have also established that genuine Neptune krill oil contains:
Over 300 times the antioxidant power of vitamin A and vitamin E
Over 47 times the antioxidant power of lutein
Over 34 times the antioxidant power of coenzyme Q-10
Pretty impressive, wouldn’t you say?
To top it all off, krill oil also contains astaxanthin – a unique marine-source flavonoid – that creates a special bond with the EPA and DHA, which allows direct metabolism of the antioxidants, making them more bioavailable.
Why You Need Omega-3 From Krill Oil
In a perfect world, you would be able to get all the omega-3s you need by eating fish. Unfortunately, the vast majority of our fish supply is now so heavily contaminated with industrial pollutants and toxins like mercury, PCBs, heavy metals and radioactive poisons that I just can’t recommend it any longer.
I believe krill oil is the perfect substitute for fish consumption as krill is not plagued with the problem of heavy contamination. Being on the bottom of the food chain, krill simply do not have enough time to accumulate dangerous levels of toxins like other marine sources.
Krill has been shown to be beneficial for a really wide range of health issues, including:
Support for concentration, memory and learning
Blood sugar health
Healthy joints, with an increase in joint comfort
Fighting signs of aging
Protection for cell membranes
Cholesterol and other blood lipid health
Healthy liver function
Relief of normal PMS symptoms
Bolstering your immune system
Healthy mood support
Optimal skin health
Krill Oil is a Potent Treatment for Inflammation and Arthritis Symptoms
Several studies have been published on the remarkable effectiveness of krill oil, including a 2007 study in the Journal of the American College of Nutrition, which evaluated the effect of Neptune Krill Oil (NKO) on patients with chronic inflammation and arthritis.
After just 7 days of treatment, krill oil reduced inflammation by more than 19 percent, while the placebo group had an increase of inflammatory C-reactive protein of nearly 16 percent! It also significantly reduced pain scores, reduced stiffness and reduced functional impairment.
After 14 days of treatment, krill oil further decreased inflammation by almost 30 percent, while the inflammation levels of the placebo group increased more than 32 percent.
The study concluded that krill oil at a daily dose of 300 mg significantly inhibits inflammation and reduces arthritic symptoms in as little as 7 to 14 days!
Krill Oil Can Boost Your Brain Function and Ameliorate Mental Problems
According to another study published in the Alternative Medicine Review last year, double-blind, randomized, controlled trials have found that DHA and EPA in krill oil benefits a variety of brain- and mental disorders, including:
Attention deficit/hyperactivity disorder
Autism
Dyslexia
Aggressive behavior
Cognitive impairment and dementia
Huntington disease (a neurological disorder characterized by abnormal body movements)
Meta-analyses also confirm krill’s benefits in major depressive disorder and bipolar disorder, and show promising results in the treatment of schizophrenia.
A Final Note on Quality
Quality is of the essence when selecting any supplement and krill oil is no exception. The only kind of krill oil I recommend is genuine Neptune processed krill.
Neptune krill is collected in pristine deep-water seas far from industrial areas, and is harvested in compliance with international conservation standards. It’s also processed through a cold extraction method that preserves the biological benefits of the krill, and creates an oil that is free of heavy metals, PCBs, dioxins and other contaminants.
So avoid any brand that only has "krill" oil and look for one that you are certain contains Neptune krill oil.
Chances are if your training with me your taking Krill, if not contact me for your bottle.
Marc Plano
www.Optimal-Results.net
1-877-Plano-Plan
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