FAST OXIDIZER EATING PLAN

Organically grown, high quality food is the basis for all our diet suggestions. Fast oxidizers require more high-quality and preferably raw fats and oils than other people.

Fast oxidizers also need plenty of fresh or freshly frozen vegetables, mainly the root vegetables, but some of the others are excellent as well. They also need some high quality and preferably animal protein daily and not much carbohydrates. Sugars and refined starches are particularly harmful for fast oxidizers.

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. Squash such as winter squash are okay in moderation. The summer varieties of squash are more yin, such as zucchini and sunburst squash, and for this reason are not highly recommended for fast oxidizers.

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 olive, flaxseed, hemp and even a little refined vegetable oil is fine. These are oils such as corn, safflower, sunflower or soy. Canola oil is less recommended as it is quite hybridized, but a little is okay. Coconut oil was recommended in the past, but is harder on the liver, as is most avocado. A little of these once in a while are okay, but not on a regular basis.

Excellent supplements for fast oxidizers include fish oil, about one tablespoon daily for a month and then a tablespoon every other day. Full-fat dairy products, if organically grown or from goat or sheep, are also excellent in moderation, unless one has a sensitivity to these products.

The less cooked your fats and oils, the better. Some states allow raw certified organic 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. Other excellent sources of fat are eggs, dark meat chicken and turkey, and for those who are healthy, a little organically grown or natural beef and lamb. Lamb is much preferable to beef, however, as it is less hybridized and usually raised more naturally. Even if one can get fresh beef from an organic farm, beef is not as healthful today for most people. Also, wild game can be excellent if fresh or frozen. Beware of all canned and processed meats, however.

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 daily. Have 4-6 ounces of a quality protein food (less for children) 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.

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.

Other possible protein foods that are less recommended include turkey or chicken sausage, natural hot dogs without chemical additives and natural beef or turkey jerky.

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 is often 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 possibly Splenda, though it is not a wonderful sweetener, either. 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 food steamers are fabulous for those who want to have easily prepared, healthful meals.

If you cannot shop more than once a week, place fresh meats in plastic bags in the freezer divided into meal-size portions. Defrosting meat is often unnecessary, provided it is not too thick. It will cook rapidly if sliced thin or is naturally not more than about 1 inch 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. Stop before you feel stuffed. Sit for at least ten minutes after you finish eating.

Do not criticize children or discuss negative issues at meals unless you are totally comfortable with them. 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. Rotate your foods so you do not have the same food 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.

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