Discover the Powerful Health- Building Value of Nutritional Typing and Eating Right for Your Nutritional Type
Many may not realize that I was not raised in a home that taught
me any nutritional basics. I love my mother dearly, but she was
caught up hook, line, and sinker in the conventional thoughts of
what was healthy. My mother never graduated high school and
worked nights, weekends, and most holidays as a waitress. So what
that meant was that we frequently relied on highly processed foods
for our meals which could be heated up long after she left to go to
work.
My mom also made sure there were plenty of snacks at home, and
I had my fair share of cookies, Pop Tarts, and Hostess Twinkies.
Breakfast usually consisted of cereal and perhaps white bread toast
loaded with margarine, sugar, and cinnamon. I continued the toast
and margarine practice into my early medical school days, but I did
substitute whole wheat bread for the white bread—and believed I
was doing well.
Except for fruit, I rarely had raw food. I clearly remember one of
my friends in college eating a raw pepper, and I was aghast as I
thought he would surely get sick. My friend assured me this was a
healthy practice and encouraged me to consider it.
This was about the time I began to explore the importance of
nutrition with a subscription to Prevention magazine and a series of
books written by nutrition pioneer Adelle Davis.
Later I studied Nathan Pritikin, who convinced me of the impor-
tance of a diet that was high in carbohydrates and fiber and low in
fat and protein. Later, I became further confused by reading and try-
ing the Fit For Life diet in the late ’80s. Unfortunately, as a Protein
Type (I’ll explain what this is later) neither diet was designed for my
Nutritional Type. Instead, they worsened my health. The “fruit only”
breakfast that Fit For Life advocates quickly increased my triglycerides
to over 1000, so I stopped that one relatively quickly.
me any nutritional basics. I love my mother dearly, but she was
caught up hook, line, and sinker in the conventional thoughts of
what was healthy. My mother never graduated high school and
worked nights, weekends, and most holidays as a waitress. So what
that meant was that we frequently relied on highly processed foods
for our meals which could be heated up long after she left to go to
work.
My mom also made sure there were plenty of snacks at home, and
I had my fair share of cookies, Pop Tarts, and Hostess Twinkies.
Breakfast usually consisted of cereal and perhaps white bread toast
loaded with margarine, sugar, and cinnamon. I continued the toast
and margarine practice into my early medical school days, but I did
substitute whole wheat bread for the white bread—and believed I
was doing well.
Except for fruit, I rarely had raw food. I clearly remember one of
my friends in college eating a raw pepper, and I was aghast as I
thought he would surely get sick. My friend assured me this was a
healthy practice and encouraged me to consider it.
This was about the time I began to explore the importance of
nutrition with a subscription to Prevention magazine and a series of
books written by nutrition pioneer Adelle Davis.
Later I studied Nathan Pritikin, who convinced me of the impor-
tance of a diet that was high in carbohydrates and fiber and low in
fat and protein. Later, I became further confused by reading and try-
ing the Fit For Life diet in the late ’80s. Unfortunately, as a Protein
Type (I’ll explain what this is later) neither diet was designed for my
Nutritional Type. Instead, they worsened my health. The “fruit only”
breakfast that Fit For Life advocates quickly increased my triglycerides
to over 1000, so I stopped that one relatively quickly.
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