The Science Behind Diet Typing Systems
Diet Typing Systems is the culmination of over 40 years of nutritional science and experience. The developers of the Diet Typing Affiliate System have worked with tens-of-thousands of individuals to personalize their diets. To create the Two-Page Report and Color-Coded Food List there are several items of information that must be obtained from the User that is calculated through several formulas to obtain the results. Below are descriptions of the formulas and science used.
Total Daily Calorie Expenditure
First, the User must enter information like Age, Height, Weight, and Activity Level to determine their Total Daily Calorie Expenditure (TDCE). We use the Mifflin-St Jeor equation to determine the TDCE.
Then the User advances to the questionnaire, based primarily on George Watson’s work, to help identify their personal macronutrient ratios (Fats, Proteins, and Carbohydrates).
Depending on their score, we classify the User along a spectrum of burner types – Sugar Burner, Mixed Burner, and Fat Burner. Using the TDCE and our determined macronutrient ratios, we calculate the appropriate amount of Proteins, Fats, and Carbohydrates for their report. Fiber and pure water intake are also calculated for added support.
If the User is dealing with weight issues, we request they answer the Endocrine Section, largely based on Dr. Elliot D. Abravanel’s work, to determine their Endocrine Type.
It is believed that where one’s weight is distributed and the types of cravings they have is caused primarily by a dominant endocrine gland. By determining the dominate endocrine gland, we revise the Food List to better suit the weight loss needs of the User.
For over 40 years, our team has been collecting data from peer reviewed studies on how foods affect certain health challenges. The research determines which foods will improve or improve a health challenge. The Food List is comprised of 320 foods that we have researched against 49 different health challenges.
Food Allergies and Intolerances
We have identified foods with common and not-so-common allergens or intolerances. The system avoids foods with the following allergens and intolerances: Amines (tyramine, phenylethylamine, histamine), Dairy (casein), Eggs (casein), Glutamates, Gluten (including glutenins, gliadins, and common cross-reactive foods), Latex, Oxalates, Salicylates, Soy, and Sulfites.
Genetic and Other Considerations
We primarily worked with Dr. Ben Lynch https://www.drbenlynch.com to develop our Genetic Considerations section.
Through Dr. Lynch’s work we developed the following six questions that adjust the foods on the Food List:
· Are you taking MAO inhibitors or have a slowed MAOA polymorphism?
· Do you have a slowed MAOB and/or DAO/ABP1 polymorphism?
· Do you have a COMT++ polymorphism, or chronic insomnia, PMS, irritability or anxiety?
· Do you have chronic constipation, high estrogen, low glutathione, or low cysteine levels?
· Do you have chronic inflammation, sulfur-producting bacteria or breath, sweat, urine or stools that smell of sulfur, or do not tolerate NAC or MSM and other sulfur-based supplements or elevated iron?
· Do you have chronic B6 deficiency, joint pain which moves around, interstitial cystitis, or take antacids regularly?