A Revolution in Health Management & Diseases Control
Several books have been written and much research has been published to offer irrefutable evidence demonstrating that over thousands of years of evolutionary history, people in different parts of the world developed
very distinct nutritional needs in response to a whole range of variables, including climate and geography and whatever plant and animal life their environment had to offer.
As a consequence, people today have widely varying nutrient requirements, especially with regard to macronutrients (minerals)
and the proteins, carbohydrates, and fats that are the fundamental “building blocks,” that is, the compounds most essential to
For example, many people who currently inhabit tropical or equatorial regions have strong
genetic (hereditary) need for diets high in carbohydrates such as vegetables, fruits, grains and legumes. These foods provide the kind of body fuel that is most
compatible with the unique body chemistry of people who are genetically programmed to lead active lifestyles in warm and humid regions of the world.
Their systems are simply not designed to process or utilize large quantities of animal protein and fat.
Conversely, people from cold, harsh northern climates are not genetically equipped to survive on light vegetarian food.
The inhabitants of Region encompassing Europe (eastern) the United Kingdom,
Northern America and Canada and the arctic circle had a diverse diet of game
rich in monounsaturated and polyunsaturated fats, wild salmon ,trout and ocean
fish like herring, sardine halibut and cod rich in omega-3 oils. They tend to burn body fuel quickly, so that they need heavier foods to sustain themselves. For example the Inuit (Eskimo) can
easily digest and assimilate quantities of heavy protein and fat – the very type of foods that would overwhelm the digestive tracts of people from, say the Mediterranean basin.
The bottom line is that a diet considered healthful in one part of the world is
frequently disastrous for people elsewhere in the world.
Research concluded almost fifty years back that certain cultures (African Bantu et al.) whose diet was consistently low fat; high carbohydrate, suffered less heart disease than western cultures. This information followed by animal (rabbit)
experiments was extrapolated to western society designed to reduce the incidence of, in particular, heart disease and obesity and diabetes.
The result some forty odd years later is an increase in the past twenty years of 200% in diabetes, an increase of 34% in obesity and hardly a dent in heart disease accompanied by an enormous
increase in most forms of cancer.
The fact is that certain people especially the Scot’s, Irish, Welsh and Celtic people do best on fatty foods especially fatty fish, which is good fat or more to the point good oil.
Over the past seventy years or so several of the world's most notable nutrition
scientists have discovered in particular the uniqueness of our bodies
biochemistry and how it handles what we consume as food.
Notable among these scientists are:
Roger J. Williams. Discovered Pantothenic acid a
major B group anti-stress vitamin and co-discoverer of Folic Acid. Roger
Williams is also known as the father of "Biochemical Individuality" and
for the theory that we are each of us born with an increased need for certain
nutrients, this we call "genetotrophic need."
George Watson M.D. author of 'Nutrition and Your Mind" proved conclusively that biochemical imbalances were at the root of many psychological disturbances, and that certain nutrients intensified adverse emotional
states in some people and alleviated them in other people. His major contribution to nutritional science included the fact that there is a distinct correlation between people’s psychological and emotional characteristics and the rate at which their cells convert nutrients to energy.
William Donald Kelley with degrees in biology, chemistry, biochemistry and dentistry overcame his own Pancreatic cancer (a most deadly form) through applied nutrition and in particular eating to his specific "metabolic
type." Dr. Kelley is known therefore as the father of "Metabolic Typing."
Latter-day American Naturopath Peter Dadamo following forty years of his father’s research is the Author or “Eat Right For Your Blood Type.” Which addresses the genetic relationship between diet and blood type. Dietary lectins, which are in all foods
are well documented to cause histamine reaction or more serious conditions according to blood type.
The author of the book "Metabolic Typing Diet” William L. Woolcott worked with Dr. Kelley for many years refining and improving the techniques of the now several scientific findings, which have been embraced to enhance metabolic typing. These include
but are not confined to the Glycemic Index, and eating according to your blood type. William Woolcott is recognised as a world authority on Metabolic Typing.
In contrast to the past two thousand years of treating the symptoms of disease metabolic typing builds health at the origin of all illness conditions, i.e., the individual cell, which contains the biochemistry of life itself. You can improve the
quality of your life just be eating according to your metabolic type with the added bonus of practicing “Therapeutic and Preventive Medicine”
available to you at an incredibly low price will determine your individual Metabolic Type