Guest guest Posted July 26, 2004 Report Share Posted July 26, 2004 Wanita How is it that a carb type, who is alkaline is prone to acidosis. Wouldn't he be prone to acidosis? and vice versa for the protein type. Please explain, jafa Thinking out loud here in metabolic types. Carb, alkaline types are prone to acidosis. Protein, acid types are prone to alkalosis. If xylitol's sugar alcohols create alkalinity it would make more alkaline the already acidosis prone carb type. Protein types would get the opposite effect, alkalinity reducing the acid that creates alkalosis. Makes sense in that the populations of Native Americans, Northern Europeans and Russians that used birch sugar were all protein type hunter gatherers. The processing of xylitol to a sugar alcohol doesn't make it equal to birch sugar though. Chewing a birch twig seems safer. Wanita Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 26, 2004 Report Share Posted July 26, 2004 Sorry, my mistake. Let me ask it again. Wouldn't a carb type be prone to alkalosis? Thanks... jafa <jafasum@...> wrote: Wanita How is it that a carb type, who is alkaline is prone to acidosis. Wouldn't he be prone to acidosis? and vice versa for the protein type. Please explain, jafa Thinking out loud here in metabolic types. Carb, alkaline types are prone to acidosis. Protein, acid types are prone to alkalosis. If xylitol's sugar alcohols create alkalinity it would make more alkaline the already acidosis prone carb type. Protein types would get the opposite effect, alkalinity reducing the acid that creates alkalosis. Makes sense in that the populations of Native Americans, Northern Europeans and Russians that used birch sugar were all protein type hunter gatherers. The processing of xylitol to a sugar alcohol doesn't make it equal to birch sugar though. Chewing a birch twig seems safer. Wanita Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 26, 2004 Report Share Posted July 26, 2004 Jafa, Thought about the contraryness of this after posting. Unless Metabolic Man is misprinted Kelley's carb, vegetarian, sympathetic dominant type is prone to acidosis. Protein, carnivore, parasympathetic dominant is prone to alkalosis. Only way I can begin to understand it myself is with the extremes in blood sugar that Wiley found. All diabetics have blood plasma alkalinity of above 7.46 and true hypoglycemia is only with acid blood plasma below 7.46. Disease correlating to extremes aside as diabetics can go to hypoglycemic or more diabetic quickly. To stabilize either of these closer to neutral 7.46 you would need nutrition that acidifies the alkaline, carb type nearer neutral and alkalinizes the acid type nearer neutral. This is done and works statistically in metabolic typed individuals with foods with same ash ph, carb type, high alkaline ash foods " but " it produces the opposite effect of acidifying blood plasma nearer neutral to where the individual will feel better. High acid ash ph foods, purine, protein type foods on the other hand if eaten by an alkaline carb type enough would increase blood alkalinity because purines increase alkalinity to nearer neutral in protein, acid types. The now more alkaline carb type would experience acidosis not alkalosis. Its source is a biochemical process that makes acid in the body. Wanita > Sorry, my mistake. Let me ask it again. Wouldn't a carb type be prone to alkalosis? > > Thanks... > > jafa <jafasum@...> wrote: > Wanita > > How is it that a carb type, who is alkaline is prone to acidosis. Wouldn't he be prone to acidosis? and vice versa for the protein type. > > Please explain, > > jafa > > > > > > > Thinking out loud here in metabolic types. Carb, alkaline types are prone to > acidosis. Protein, acid types are prone to alkalosis. If xylitol's sugar > alcohols create alkalinity it would make more alkaline the already acidosis > prone carb type. Protein types would get the opposite effect, alkalinity > reducing the acid that creates alkalosis. Makes sense in that the > populations of Native Americans, Northern Europeans and Russians that used > birch sugar were all protein type hunter gatherers. The processing of > xylitol to a sugar alcohol doesn't make it equal to birch sugar though. > Chewing a birch twig seems safer. > > Wanita > > > > > Quote Link to comment Share on other sites More sharing options...
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