From workouts to how well you respond to certain medications, health is becoming personalised – and that includes your diet.
This is where metabolic typing comes in. The concept that we all digest and metabolise food differently based on our genes first made headlines in the late seventies when William Wolcott, a metabolic researcher, discovered a relationship between the body’s oxidative system (which determines how quickly your body converts food into energy) and the autonomic nervous system (which regulates involuntary actions). In most people one ‘system’ is more dominant.
“I became interested in metabolic typing when I realised I wasn’t getting results with around 50 per cent of my clients by following accepted dietary guidelines,” says Elizabeth Orme, a nutritionist and metabolic typing practitioner.
“And I was fascinated why some people could experience reduced cholesterol levels while still eating a lot of meat and dairy. It made me look for something that took the view that different people metabolise foods differently.”