Nutrition According to Metabolic Type

Nutrition according to metabolic type is based on the observation that different metabolic types have developed in humans over the course of evolution. Not all foods are suit all people equally: This depends essentially on the metabolism group to which they belong. A distinction is made among the protein type, the carbohydrate type and the mixed type. Each metabolic type is assigned a specific form of nutrition.

Our metabolism has not yet adapted to our current surplus of food: Nature needs time. Nature is oriented toward the long term, and so even today people still have the protein metabolism of our ancestors, the nomads. Over the course of thousands of years, some people have adapted to the carbohydrate metabolism of arable farmers, the rest of us have a mixed metabolism of protein and carbohydrate type. The problem is that we cannot change our genetically outdated metabolism. This leaves us with only one choice: We must adapt our eating habits and our lifestyle to the type of metabolism to which we belong.

Each metabolic type is assigned a specific form of nutrition. The individual differences lie in the type, quantity and combination of the respective food. A catalog of questions concerning eating behavior, preferences, compatibility of foods and certain medical parameters can be used to determine which type of metabolism to which each of us belongs. This results in a personal food selection list that details which foods are or are not well suited to a metabolism type.


The Protein Type

The protein type often has a large appetite, prefers large portions and sometimes eats beyond hunger. The preference for hearty dishes, meat, sausage, pizza, stews, chips, salted nuts etc. is typical. The protein type can also have a ravenous appetite for sweets and the more sweets he or she eats, the stronger this ravenous appetite becomes.

Compared to other metabolic types, the protein type needs the highest proportion of protein-containing foods in a diet. Meat, innards, poultry, fish, eggs and ham as well as legumes are important foods for the protein type.

Vegetables, salads and potatoes are possible sources of carbohydrates. Cereal products such as bread, pastries or noodles are only tolerated to a limited extent and must be tested individually. Foods containing sugar are toxic for the protein type. After a short time they trigger ravenous hunger attacks and rob him or her of energy.

The optimum ratio of protein, fat and carbohydrates for the protein type:

  • 30 % protein
  • 30 % fat
  • 40 % carbohydrates


The Carbohydrate Type

The classic carbohydrate type usually does not have a hearty appetite and does not need large portions to be satisfied. However, many carbohydrate types tend to be overweight because they eat the wrong foods. Even skipping whole meals can lead to obesity because the body reduces the metabolism and simply burns less energy. It is important to eat the right food in the right quantity and combination so that the metabolism can function optimally.

The carbohydrate type also needs the combination of protein and carbohydrates, but in a different ratio and ideally from different sources than the protein type. In addition to the preferred vegetable protein sources, such as nuts, legumes and soy products, dairy products and eggs -- as well as white meat, such as poultry and fish -- are also suitable for the carbohydrate type. Heavy, fatty foods and large portions of meat are difficult for the carbohydrate type to digest and deprive him or her of energy.

Although cereal products such as wholemeal bread and noodles usually suit the carbohydrate type, industrially processed foods such as sugar and white flour products are harmful because they lead to a high insulin release which inhibits fat burning.

The optimal ratio of protein, fat and carbohydrates for the carbohydrate type:

  • 20 % protein
  • 20 % fat
  • 60 % carbohydrates


The Mixed Type

The mixed type lies between the protein type and the carbohydrate type. The transition is smooth. There are those mixed types who fall in the middle of the protein type and the carbohydrate type, while others may tend more towards the protein type or the carbohydrate type. The mixed type usually has an average appetite. He or she regularly gets hungry at mealtimes, but rarely goes hungry in between. Normally the mixed type does not suffer from cravings. If he or she does not eat a balanced diet, this type can slip into the metabolic pattern of the protein type or carbohydrate type and develop cravings for sweets or other foods.

The mixed type enjoys the largest selection of foods, but this also means that this type should not eat one-sided, but rather very balanced. Animal protein sources should be included as much as vegetable sources. Vegetables, salads, fruit, potatoes, pasta and wholemeal products are recommended as carbohydrate sources.

The optimum ratio of protein, fat and carbohydrates for the mixed type:

  • 30 % protein
  • 20 % fat
  • 50 % carbohydrates