Eat Right for Your Metabolism: How the Right Foods for Your Type Can Help You Lose Weight by Felicia Drury Kliment

From the Publisher

An easy-to-follow, customizable diet based on metabolic type that helps you get rid of excess fat and enjoy a healthy life

A diet that produces amazing results for someone else may fail miserably for you. Why? Researcher and nutritional consultant Felicia Drury Kliment explains that since people have different metabolic types, eating the wrong foods can lead to poor digestion, which causes weight gain and ill health. In Eat Right for Your Metabolism, you'll learn how to determine your metabolism type and customize a diet that helps you meet your goals for weight loss and long-lasting health.

Felicia Drury Kliment is a nutritional consultant in private practice and the author of the acclaimed book The Acid-Alkaline Balance Diet. Visit her website at www.eatrightforyourmetabolism.com.

Publishers Weekly

Kliment (The Acid-Alkaline Balance Diet) expands on her previous work to further pinpoint how the body's acid-alkaline balance, as well as issues regarding digestion, can disrupt metabolism, cause weight gain and initiate a series of other health concerns. The author purports that there are three main metabolism types-meat eaters, grain eaters and those with balanced metabolism-and that all can benefit from eating the right foods. To support her theories, Kliment cobbles together a mass of frequently unrelated medical studies, drawing conclusions about what they mean. In one instance, she links teens who drink milk, a theory that milk causes a growth spurt which in turn releases a growth hormone, and published medical research showing that taller people are at risk for certain cancers, to conclude that teens who drink milk are increasing their risk of cancer. In another instance, she suggests that eating cooked foods raises levels of stress hormones, "causing the body to produce more nutrients than it needs" which leads to "unwanted pounds." In addition to such examples, Kliment gives 26 recipes and a list of seven-day eating plans. Although her suggestions may resonate with some, in general, the book lacks cohesion, and its examples are too scattered to make real sense. (May) Copyright 2006 Reed Business Information.

Product Details

• ISBN: 0071460152
  
• ISBN-13: 9780071460156
• Format: Paperback, 288pp
• Publisher: McGraw-Hill Companies, The
• Pub. Date: April 2006
• Sales Rank: 404,122

• Read an Excerpt

Read an Excerpt

Another food recommended for its nutritional advantages without consideration for the harm it can cause is milk. Dr. Duane Alexander, director of the National Institute of Child Health and Human Development, is quoted as saying, "Without including milk in the diet, it is nearly impossible to meet calcium needs." Some medical authorities, concerned about the deficiency of calcium in the diets of young people, believe that drinking more milk is the solution. A national survey revealed that only 13.5 percent of girls and 35.3 percent of boys between the ages of twelve and nineteen consume the recommended amount of calcium for teenagers: 1,300 mg of calcium daily.

Teenagers may be short on calcium, but they need to satisfy their calcium requirements by eating calcium-rich foods rather than by drinking milk because milk puts them at risk for developing a serious, sometimes fatal health problem later on in life. Milk causes a spurt in growth by stimulating the release of the human growth hormone somatotropin. This increases the teenager's chance of getting cancer as an adult if his or her milk-drinking habit causes growth above a certain height. A study published in the Journal of the American Medical Association and conducted at the Dana-Farber Cancer Institute, Brigham and Women's Hospital, and the Harvard School of Public Health found that taller people in general were more likely to get both pancreatic and colon cancer. Dr. Dominique Michaud, an investigator at the National Cancer Institute, states that this increase in cancer risk is related to exposure to the growth hormone in milk during adolescence. (This is the growth hormone that occurs naturally in milk, not the hormone added by dairy farmers to increase cows' production of milk.)

With each generation in America and elsewhere growing taller than the previous one because of increased milk consumption, and therefore increasingly likely to get cancer -- as well as diabetes and calcium-hardened tissues -- it's time that the human body's calcium requirements were satisfied by eating foods that are high in calcium, such as yogurt, cheese, and root vegetables, rather than milk. (Yogurt and cheese, although made from milk, have been chemically altered by fermentation, so, unlike milk, they don't stimulate the release of somatotropin, the human growth hormone.)

Not only should teenagers avoid drinking milk because of the health risks involved when they become adults but also because the processed milk available in supermarkets today won't satisfy their calcium needs. Standard brands of milk produced by agribusinesses have been heated, for the purposes of extending their shelf life, to a temperature of 212 degrees Fahrenheit. Pasteurization at such high heat destroys the acidity in milk; without it calcium can't be broken down, and undigested calcium can't be absorbed and utilized by the cells.

Drinking commercially pasteurized milk not only fails to satisfy the body's calcium requirements, but because undigested calcium particles are not assimilated, adults who drink as little as two glasses of milk a day risk a buildup of excessive levels of calcium in their bodies. Yet a recent revision in the guidelines of the U.S. government's Food Pyramid, published on April 20, 2005, in the New York Times, ignores this information by recommending three cups of milk for adults daily, one more cup than it recommends for children. In adults who drink milk every day, the calcium is apt to be deposited in the wrong places, for example, in the reproductive organs, in the bile duct, or in the ureters, the ducts that convey urine from the kidneys to the bladder.

The well-known downside of drinking milk is that it induces the mucus-secreting glands to overproduce. Excessive amounts of mucus cause unfriendly germs to multiply faster because it's a food they thrive on.

But far more dangerous to health than excess mucus is the elevation of blood insulin that the consumption of milk by adults causes. Excessive insulin in the blood makes glucose levels drop drastically. This gives rise to binge eating, which brings the blood sugar back up; however, because blood sugar goes too high, insulin again rises excessively and once again causes the blood sugar to plummet. These wild swings in blood sugar give rise to hypoglycemia (low blood sugar), and when the overproducing insulin glands stop working, the hypoglycemic individual becomes diabetic.

Elevated insulin levels have also been implicated in the development of cancer. Women with breast cancer who have high insulin levels are six times more likely to have a recurrence.

The deficiency of a nutrient in the body is not always the result of a diet that is lacking in that particular nutrient. Calcium deficiency is a case in point. The body can be deficient in calcium even though the diet meets the calcium requirements if the individual lacks vitamin D or the mineral boron. Both are necessary for the absorption and utilization of calcium.

Vitamin D is found only in the fat in meat, milk products, and seafood. The low-fat diet, by depriving the body of vitamin D, could be responsible for the widespread calcium deficiency in teenagers. In a study published in The Archives of Pediatrics and Adolescent Medicine, 24 percent of the 307 teenagers tested had a severe deficiency of vitamin D, and 42 percent were slightly deficient in the vitamin.

The only way to overcome nutrient deficiencies is to eat the foods that are indicated for your metabolic type. The metabolically appropriate diet is geared toward normalizing mineral levels in the body and providing the fats and oils needed to assimilate minerals. The danger to health caused by consuming large quantities of milk to overcome a calcium shortage make it clear that foods should not be evaluated solely on the basis of their nutrient values but also on what effect they have on long-term health.

Copyright © 2006 Felicia Drury Kliment