Lou has a history of high blood pressure and low thyroid function. He developed hypertension about five years ago. He was shown to have a thyroid problem a year earlier.
He has been on Synthroid since August 2005, which was able to reduce his fatigue and brain fog.
He exercises religiously and has competed in two Iron Man competitions. His initial nutritional typing assessment in November 2005 found him to be a carb type. For over 10 weeks he faithfully followed the prime carb type meal plan and he experienced significant improvement in his energy and stamina.
Additionally, he had no cravings and was able to go four to six hours in between meals before he felt the need to eat again. This is one of the key criteria that indicates one is eating properly for their nutritional type. However, he eventually began to feel a need to increase his intake of raw butter and felt less satisfied with his carb-type meals. He tried some raw red meat, which he enjoyed and found to be very satisfying.
Around the same time, he increased the frequency, intensity and duration of his exercise and stopped taking his medication for hypertension, and amazingly his thyroid disease remarkably improved. In February 2006, Lou repeated his nutritional typing assessment and in his second report, he was re-assessed as a protein type.
There were strong indications that this was the correct metabolic typing assessment for him.
At this point, it is clear that Lou was initially only a functional carb type and now he may only be a functional protein type. Time will tell, but it is likely that he is a mixed type. At this time, Lou continues to feel very good eating an almost all raw food version of the prime protein type meal plan. His energy is good and his blood pressure has been in a healthier range. He recently completed a half Iron Man competition and felt very strong doing so.
Lou's experience is a great illustration of the power and complexity of nutritional typing. I have quite simply never seen any nutritional therapeutic intervention be more effective than properly applied nutritional typing, which acknowledges everyone's individual biochemistry. One of the major problems, though, is that it is very difficult to apply the program without an experienced nutritional typing clinician to guide one through the rough spots.
When you are healthy, nutritional typing is very simple. Unfortunately, most people are not and when this happens it is common, like in Lou's case, for compensatory mechanisms to kick in that actually temporarily change your type. As your health improves it is common for your nutritional type to shift as it adjusts for your new biochemistry. This is one of the main reasons why some people think that nutritional typing does not work, because they are not making these types of adjustments.
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