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Los oxidantes lentos tienen problemas para metabolizar los carbohidratos y tienden a tener
niveles más altos de azúcar en la sangre (hiperglucemia) después de una prueba oral de
tolerancia a la glucosa. Los oxidantes más lentos tienen niveles más bajos de lípidos en la
sangre (colesterol, triglicéridos) e intermedios del ciclo del ácido cítrico y niveles más altos
de piruvato y lactato. Tienden a poder contener la respiración durante un período
relativamente largo y tienen una frecuencia del pulso relativamente más baja.
PERMITIDO
PROTEÍNAS: variedad baja en grasas y baja en purinas, como pescado, pollo, pavo, huevos,
lácteos bajos en grasa seleccionados
CARBOHIDRATOS: verduras,
PERMITIDO EN MODERACIÓN
Frutas enteras, carne de res magra, cordero, granos naturales y enteros, panes y cereales,
aceite vegetal no hidrogenado procesado en frío (por ejemplo, la fuente de oliva es
preferible).
EVITAR
PROTEINAS ALTAS EN GRASAS O ALTAS PURINAS: carne roja grasosa, salmón, atún,
arenque, anchoas, proteínas con alto contenido de purina como hígado, caviar,
concentrados de carne, corazones de alcachofa y alimentos que contienen purina moderada
como frijoles, guisantes, lentejas, coliflor, espinacas, y espárragos
Consulte la parte inferior de la página web para obtener otras notas sobre la dieta del
oxidante lento ...
GRASAS / PROTEÍNAS: todas las carnes (especialmente carne de res, cordero y venado),
pescado (especialmente atún y salmón) y aves, especialmente tipos de alto contenido de
grasa y alto contenido de purina (adenina): como anchoas, cerebros, salsas de carne, sopas,
corazón, arenque, caviar, riñón, hígado, mollejas, mejillones, sardinas, atún y extractos de
carne. Los alimentos con contenido moderado de purina incluyen carne, mariscos (almejas,
cangrejos, langosta, ostras, camarones), espárragos, coliflor, espinacas, lentejas, levadura,
panes y cereales integrales, frijoles, guisantes, champiñones y maní.
PERMITIDO EN MODERACIÓN
EVITAR
Nunca coma una comida que sea predominantemente carbohidratos. Evite todas las
grasas "trans" (aceites vegetales hidrogenados).
Además de saber qué alimentos usar con moderación y qué alimentos enfatizar,
asegúrese de que el núcleo de su dieta contenga suficiente tipo de proteína correcta
en cada comida (aproximadamente 1 gramo por kilogramo / 2.2 libras de peso
corporal ideal al día *) . Los metabolitos del azúcar derivado de proteínas se
almacenan en el hígado como glucógeno y se convierten en glucosa cuando se agota
el azúcar derivado directamente de los carbohidratos en la dieta. La digestión gradual
de la proteína mantiene una reserva adecuada y continua de glucógeno (y, por lo
tanto, azúcar en la sangre). Esto no quiere decir que la proteína pueda ser sustituida
por azúcar y almidón en la dieta, ya que sin glucosa disponible, la proteína no puede
convertirse en glucógeno.
Coma productos animales raros o crudos; evite los productos de origen animal
sobrecocidos ya que el calor destruye los aminoácidos esenciales (Phe, Lys, Thr, His,
Tryp) y enzimas valiosas.
* Una manera fácil de calcular la cantidad es dividir su peso corporal ideal por 15 para
obtener la cantidad de onzas de carne cocida que se consumirá por día. Ej: 150 libras de peso
corporal ideal = 10 onzas).
Info original:
Inglés:
Generally speaking, the characteristics of slow oxidation tend to be of the alkaline, hypo-
active quality. Slow oxidizers tend to have very little appetite, an aversion to heavy proteins
and fats, low but steady energy levels, depression, digestive problems due to lack of
hydrochloric acid production, calcium deposits, poor fat metabolism, apathy, lethargy,
repressed emotions, introversion, belching, pre-mature aging, and often feel cold. A slow
oxidizer often finds he/she thinks and feels better if after a heavy dinner he/she does not eat
anything after arising the next morning. For this reason he/she should not eat a heavy
breakfast. High intensity, short duration exercise is poorly tolerated and for the slow
oxidizer needs to be of low intensity and long duration (aerobic).
Slow oxidizers have problems metabolizing carbohydrates and tend to have higher blood
sugar levels (hyperglycemia) after an oral glucose tolerance test. Slower oxidizers have
lower levels of blood lipid (cholesterol, triglyceride) and citric acid cycle intermediates and
higher levels of pyruvate and lactate. They tend to be able to hold their breath for a
relatively long period and have a relatively lower pulse rate.
Dietary recommendations for the Slow oxidizer:
ALLOWED
PROTEINS: low fat, low purine variety such as selected fish, chicken, turkey, eggs, low fat
dairy
CARBOHYDRATES: vegetables,
SUPPLEMENTS: Emphasize activated vitamin B1, B2, and B6, niacin., and potassium citrate,
magnesium citrate and chloride, copper, manganese aspartate, and iron. PABA, vitamin C
and D, and chromium are also recommended.
ALLOWED IN MODERATION
Whole fruits, lean beef, lamb, natural and whole grains, breads and cereals, cold-processed
non-hydrogenated vegetable oil (ex: olive is preferable source).
AVOID
HIGH FAT or HIGH PURINE PROTEINS: fatty red meat, salmon, tuna, herring, anchovies,
highpurine proteins such as liver, caviar, meat concentrates, artichoke hearts, and modest
purine containing foods such as beans, peas, lentils, cauliflower, spinach, and asparagus.
FATTY FOODS: lard, butter, oils, fatty meats, nuts, avocado, high fat pastries low in flour
such as cheese cake, Danish, torts, peanuts, and peanut butter . High fat content DAIRY
products like cheese and cream.
CARBOHYDRATES: sugars, fruit juices, alcoholic beverages, and meals consisting mainly of
starches and sugars.
See the bottom of webpage for other notes about the slow oxidizer diet…
Generally speaking, the characteristics of fast oxidation tend to be of the acid, hyper-active
quality. Most women tend to be fast oxidizers. Fast oxidizers tend to have strong appetites,
crave and do well on heavy proteins and fatty foods, tend to get hyper yet feel exhausted
underneath, feel anxious, nervous, jittery, have severe emotional ups and downs, feel too
warm, irritable, impatient, are competitive and usually extroverted.
Fast oxidizers tend to have low blood sugar (reactive hypoglycemia) and higher levels of
blood cholesterol and triglyceride and citric acid cycle intermediates. Bilirubin is commonly
found in the urine. They tend to be unable to hold their breath a long period (one can
consider the fast oxidizer functionally anemic due to low oxygen capacity in the blood) and
have a relatively faster pulse rate. Exercise should be of high intensity and short duration
(anaerobic) if normal or underweight but aerobic (walking, biking, etc.) if overweight.
FATS/PROTEINS: all meats (especially beef, lamb, and venison), fish (especially tuna and
salmon) and fowl, especially high fat, high purine (adenine) types: such as anchovies, brains,
meat gravies, soups, heart, herring, caviar, kidney, liver, sweetbreads, mussels, sardines,
tuna, and meat extracts. Foods with moderate purine content include meat, shellfish (clams,
crabs, lobster, oysters, shrimp), asparagus, cauliflower, spinach, lentils, yeast, whole grain
breads and cereals, beans, peas, mushrooms, and peanuts.
NUTS & SEEDS: almonds, walnuts, peanuts, peanut butter, sunflower seeds
CARBOHYDRATES: cauliflower, beans, peas, lentils, broccoli, barley, corn, sprouted grains
(sprouting destroys the phytates that bind calcium*)
ALLOWED IN MODERATION
VEGETABLES: root vegetables (carrots, beets, yams, potatoes, radishes, onions), lettuce,
green peppers, cabbages, pickles, cucumbers, and tomatoes
AVOID
SWEETS & STARCHES:- simple carbohydrates like glucose, maltose, fruit juices, honey, corn
syrup, highly glycemic foods like white bread, white rice, soft drinks, catsup, and meals
consisting mainly of starches and sugars.
MISCELLANEOUS: spices, sauces, alcohol, and caffeinated drinks such as coffee, colas or tea.
SUPPLEMENTS: limit vitamin B1 (thiamine) and vitamin B3 (niacin) because they increase
Coenzyme A and accelerate carbohydrate oxidation; vitamin B2 (riboflavin) and vitamin
B6(pyridoxine) because they increase the breakdown of amino acids leading to a faster citric
acid cycle activity and more CO2 generation; glucogenic amino acids (Alanine, Glycine, and
Serine), and citrates.
Never eat a meal that is predominantly carbohydrates. Avoid all “trans” fats
(hydrogenated vegetable oils).
Any sharp shift in the weather tends to further disturb one’s metabolism in the
direction it normally tends. Fast oxidizers go faster, and slow oxidizers go slower.
Common pesticides, paints, and chemicals can disturb the energy producing abilities
of tissues.
In addition to knowing what foods to use sparingly and what foods to emphasize –
make sure the core of your diet contains enough of the correct type of protein at
every meal (about 1 gram per kilogram/2.2 pounds of ideal body weight a day*). The
metabolites of protein-derived sugar isstored in the liver as glycogen and is
converted to glucose when sugar derived directly from carbohydrates in the diet runs
out. The gradual digestion of protein keeps an adequate and continuous glycogen
(and thus blood sugar) reserve. That is not to say protein can be substituted for sugar
and starch in the diet, for without available glucose, protein can not be converted
into glycogen.
Alcohol depletes glycogen storage in the liver causing an increase in blood sugar.
Alcohol also increases the demand for carbohydrates (by being directly broken down
into acetyl CoA of theTricarboxylic Acid Cycle) and the resultant nutrients needed to
metabolize it. If you think you “need a drink,” you don’t. You really need energy (ATP
derived from oxidation)!
Eat animal products rare or raw; avoid overcooked animal products since heat
destroys essential amino acids (Phe, Lys, Thr, His, Tryp) and valuable enzymes.
*An easy way to calculate the amount is to divide your ideal body weight by 15 to get the
number of ounces of cooked meat to be consumed per day. Ex: 150 pound Ideal Body
Weight = 10 ounces).
http://www.drkaslow.com/html/fast_oxidizer_diet.html