Checks and balances….a question of homeostasis.

Physiological economics transcends simple calorie counting, truthfully calories are a mere energy factor but not a definitive hormone antagonist. Depending on the type of macronutrient and source of nutrients contained in each macronutrient, a diverse series of reactions can occur.

Insulin is produced from beta cells in the pancreas, promoting major anabolic reactions, insulin is responsible for the uptake of amino acids, lipids and glucose into our cells. Sensitivity to insulin determines the efficiency in which this super hormone is able to either promote beneficial homeostasis or possibly induce unwanted metabolic strain. Insulin is most notably responsible as a contributing factor toward intracellular hydration, which requires the assimilation of amino acids into the cellular space to balance concentration of potassium within consideration of external concentrations of sodium.

Poor insulin release or sensitivity leads to reduced intracellular hydration, reducing glycosylation rates in favor of poor genetic expression, leading into premature aging. Hydration is vital, the smallest concentration shift of anion and cations’ in the body can lead our physiology into multiple suppressed states of energy and neurotransmitter production, not to mention poor endocrine health and overall vigor in life.

Glucagon is produced from the alpha cells in the pancreas, promoting the formation of cAMP (cyclic adenosine monophosphate). Increased concentration availability of cAMP promotes gluconeogenesis, hepatic ketogenesis and glycolysis. Essentially glucagon aids to regulate the disposal of amino acids needed for the catabolic reactions formed during transamination pathways for the purpose of energy release. Management of energy build up is the main action in which glucagon exhibits its endocrine effect. Diets high in protein and low in carbohydrate increase the release of both insulin and glucagon, however the ration of release is in favor of glucagon. Importantly source of protein plays a determining role in the quantity of glucagon dominance during the reactive release and ratio of insulin:glucagon stimulation.

Vegan protein sources showing the greatest response to glucagon dominance over insulin release. Reasons as to why greater amounts of hypertrophy and overall rates of neurogenesis are attain through consumption of an omnivore diet,can be explained through the interactive role amino acid chains contained in animal proteins exhibit on the release of insulin.

In ratio comparison, vegan protein stimulates a greater favor toward glucagon release as opposed to animal protein expressing greater favor toward insulin release in the spectrum of the insulin:glucagon ratio.

For every action there is an equal and opposite reaction…

No diet is better or worse, rather the application should be specific to the cause. Evaluation is required to ascertain where in the body the major problem stems from, assessing functional capacity of both the liver and pancreas plays a crucial role in dietary type and continuation. Below are a few scenarios of consideration:

1. Instances of fatty liver would do well to induce strategy that increases glucagon release whilst modulating insulin release. However this should be well managed through monitoring influence on metabolic systems, notably thyroid function. Dietary outline would consider lowering carbohydrate intake whilst also taking preference to vegan protein intake. 2. Instances of anxiety, fatigue and dampen liver detoxification/RBC filtration, would do well to improve insulin sensitivity and subsequent release whilst altering glucagon dominance in the insulin:glucagon ratio, favoring insulin. Improvement of intracellular hydration will duly be noted along with improved pituitary reaction to thyroid function. A diet low in carbohydrate with dominance to animal protein would best be suited 3. Instances of stress, essentially being wired and tired, would do well to alter the metabolic pathway dominance of amino acid metabolism favoring tryptophan metabolism. Thus a diet higher in carbohydrates and moderate in protein would best be suited to meet these needs. Caution however should be considered with regard to state of microbiome diversity and hepatic function.

The state dictates action, altering endocrine reaction to the food source and macronutrient dominance enables an improved overall function toward both catabolic and anabolic reactions, thus promoting optimal homeostasis. Congestion is the route of all disease, clearing out aspects within our physiology that are congested improves nutrient use and energy metabolism, leaving a body in an optimal state of performance.

A QUICK GUIDE TOWARD DETERMINING CALORIC INTAKE

Why are you not losing fat and gaining muscle?

Before one can delve into a calorie target there are certain considerations that need to be made. Diet and caloric intake depending on how healthy and efficient your digestive system is. Metabolic efficiency is closely tied into the symptomatic position of the gastric endocrine system, as such the following questions will provide insight into potential macronutrient and caloric changes needed for you to achieve the best possible result in your efforts!

Question section One: DO YOU HAVE HYPOCHLORHYDRIA?

Score your symptom on a scale of 1-2-3 (3 being most severe)

1. Belching or gas
2. Heartburn or acid reflux
3. Bloating within one hour after eating
4. Bad breath
5. Sweat has a strong odor
6. Stomach upset by taking vitamins
7. Sense of excess fullness after meals
8. Feel like skipping breakfast
9. Feel better if you don’t eat
10. Sleepy after meals
11. Fingernails chip, peel or break easily
12. Anemia unresponsive to iron
13. Stomach pains or cramps
14. Diarrhea, chronic
15. Diarrhea shortly after meals
16. Black or tarry colored stools
17. Undigested food in stool

*A total score under 9 would indicate that you are not likely to have dominant symptoms of hypochlohyrdia.

Section Two: ARE YOUR LIVER AND GALLBLADDER WORKING EFFECTIVELY?

1. Pain between shoulder blades
2. Stomach upset by greasy foods
3. Greasy or shiny stools
4. Nausea
5. Sea, car, airplane or motion sickness
6. History of morning sickness (this is a 1 or a 0)
7. Light or clay-colored stools
8. Dry skin, itchy feet or skin peels on feet
9. Headache over eyes
10. Gallbladder attacks (0=never, 1=years ago, 2= within last year, 3=within past 3 months)
11. Bitter taste in the mouth, especially after meals
12. Become sick if you were to drink wine (0 or 1)
13. Easily intoxicated if you were to drink wine (0 or 1)
14. Easily hung over if you were to drink wine (0 or 1)
15. Alcohol per week (0=<3, 1=<7, 2=<14, 3=>14)
16. Recovering alcoholic (0 or 1)
17. history of drug or alcohol abuse (0 or 1)
18. history of hepatitis (0 or 1)
19. Long term use of prescription/recreational drugs (0 or 1)
20. Sensitive to chemicals (perfume, cleaning agents, etc.)
21. Sensitive to tobacco smoke
22. Exposure to diesel fumes
23. Pain under the right side of the rib cage
24. Hemorrhoids or varicose veins
25. Nutrasweet (aspartame) consumption
26. Sensitive to Nutrasweet
27. Chronic fatigue or fibromyalgia

*A total score under 11 would suggest that your liver and gallbladder may not be your primary issue

Section Three: IS YOUR GUT INFLAMMED?

1. Food allergies
2. Abdominal bloating 1 to 2 hours after eating
3. Specific foods make you tired or bloated
4. Pulse speeds after eating
5. Airborne allergies
6. Experience hives
7. Sinus congestion “stuffy head”
8. Crave breads or noodles
9. Alternating constipation and diarrhea
10. Crohn’s disease (0=no, 1= yes in the past, 2= currently mild condition, 3 = severe)
11. Wheat or grain sensitivity
12. Dairy sensitivity
13. Are there foods you could not give up (0=no, 1=yes)
14. Asthma, sinus infections, stuffy nose
15. Bizarre vivid dreams, nightmares
16. Use over the counter pain medications
17. Feel spacey or unreal

A total score under 7 would suggest that you are less likely to be experiencing a case of dysbiosis.

Now in the equation to determine calories the following formulae has often been used to determine a caloric base set:

Fat loss

Women: bodyweight lbs x 10
Men: bodyweight lbs x 12

Hypertrophy

Women: bodyweight lbs x12
Men: bodyweight lbs x 14

Strength/performance

Woman: bodyweight lbs x 14
Men: bodyweight lbs x 16

However, this is not considering the position of potential gastric function compromise. Thus the following alterations ought to be considered to both caloric load and macronutrient ratio when determining calorie consumption:

1. Those with hypochlorhydria: should refrain from a diet rich in carbohydrate and opt for a diet balanced in protein and phytonutrients (such as those found in vegetables). In cases of hypochlorhydria the quantity of calories to each feed also needs to be minimal and frequently (every 2-3 hours) consumed. Thus the caloric load is reduced by a total of 500 for baseline calorie results up to 3500, for those with a baseline equivalent above 4000 calories consider reducing caloric load by up to 1000 calories less.

As per example: Jack wants to gain muscle but exhibits symptoms of hypochlorhydria, Jack weighs 200lbs.

Thus 200lbs x 14 = 2800 calories minus the 500 due to his current symptom priority, resulting in 2300 calories. Within the breakdown of Jacks 2300 calories, split of 4-6 divisions ought to be made to increase the likelihood of acidic reaction taking place. Thus each meal would optimally only contain between 575 and 383 calories.

2. Those with Gallbladder and liver dysfunction: Should refrain from high intake of saturated fats, opt for a diet moderate in carbohydrate and protein with lower fat content. Ensure that fat intake contains greater values of polyunsaturated and monounsaturated sources. The caloric value should be maintained at a predetermined value based on the ratio to a goal value. Meals should be spaced at least 3 hours to preferably 4 hours apart to aid detoxification and emulsification capacity.

As per example, Clarice weights 100lbs her objective is weight loss.

Thus 100lbs x 10= 1000 calories maintained at this base point with a macronutrient ratio of 60% carbohydrate, 30% protein and 20% fat (sourced from poly and monounsaturated foods).

3. Those with gut inflammation: should refrain from the consumption of the following:

Sugars

• Beet sugar
• Cane sugar
• Corn sugar
• Dextrose
• Corn syrup
• Fructose
• Honey and related products
• Honeycomb
• Maple syrup
• Molasses
Fruits

• Apricot
• Banana
• Cantaloupe
• Cherry
• Coconut (oil meal, milk, eat)
• Currant
• Date
• Date plum
• Fig (all varieties)
• Grape
• Grapefruit
• Kiwi fruit
• Loganberry
• Mango
• Mulberry
• Nectarine
• Orange
• Pear
• Persimmon
• Plum
• Pomelo
• Prune
• Raisin
• Raspberries

Vegetables

• Chinese yam
• Morel mushroom
• Plantain
• Poi
• Tapioca
• Taro
• Yan (sweet potato)

Nuts/Nut butters

• Brazil nut
• Butternut
• Cashew
• Cola nut
• Hickory nut
• Macadamia nut
• Pecan
• Pistachio
• Walnut

Miscellaneous
Apple cider vinegar
Bakers yeast
Black tea
Brewers yeast
Buckthorn
Chocolate
Coca
Cocoa butter
Cream of tartar
Pickles
Vinegar

Animal products
Cheese
Mould
Asiago
Bel paese
Bleu
Brick
Brie
Camembert
Emmental
Gorgonzola
Gruyere
Muenster
Port de salut
Roquefort
Stilton
Swiss
Pork

Yet may include the following permitted foods:

Fruits

• Watermelon
• Apples
• Blackberries
• Blueberries
• Papaya
• Pineapple
• Pomegranate
• Strawberries
• Peaches

Nuts/Nut butters

• Almond
• Chestnut
• Hazelnut
• Filberts
• Pine nuts

*Note that meat intake should be kept to minimal and fresh-cut salads and plant-based fats become a greater proportion of the food sourced intake. Caloric intake should be reduced by 250-500 calories initially until gastric inflammation and associated symptoms have been contending with.

As per example, David wishes to gain strength toward improvement in his sport of Karate, David weighs 220lbs.

Thus 220lbs x16 = 3520 calories minus 250 calories (as his symptomatic value was on 11, which is 4 points above the determining value of a symptom priority for dybiosis). Therefore David’s suggested calorie intake should be 3270 calories with a macronutrient split of 55% fat, 25% protein, and 20 % carbohydrate.