I was asked this today

[RADAR]

Thought it would be a good read for you ladies, Esp if you use the scale everyday!





whats up radar? this is sometihng that came across my mind yesterday and was wondering if you know anything about this..

what different kinds of meats digest slower or faster? we use whey and casein at different times so i was thinking maybe the meat i eat when i wake up should be something faster digesting and something slower digesting before bed..
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Great Question

let us have some insight on how long it takes to digest from the moment we ingest food up to the last process of digestion. The chewing takes only few seconds as we try to broken up the food in the mouth, moistened with our saliva, and formed into a ball or bolus for easy swallowing. The amylase in our saliva is responsible now to break down the starches and simple sugars in our food before it travels down to the esophagus then down to the stomach. Please take note that the longer we chew, the faster the digestion would take place because the rate of digestion speeds up as the food is broken down and chewed properly.

Fish and Sea Food would be my pick of be more rapidly absorbed by the body while steak would be the slowest!
Meat may stay in the intestines for 24-72 hours and still depend on its type. Likewise, red meat in particular takes 1-3 days to complete the digestion process because of fat content and high protein,
Even the quick digesting foods have to wait until the slowest digesting food like meat leave the stomach. This process may take up to 6-8 hours. To be more exact on the digestive time of various proteins, egg yolk digestion time is around 30 minutes; the whole egg is approximately 45 minutes; fish which is less fatty like sole seafood, cod, flounder, and scrod takes 30 minutes to digest; while more fatty fish including salmon, herring, salmon trout can take 45-60 minutes to digest; the chicken without skin can take up 1 1/2 – 2 hours before it leaves the stomach (what more for chicken with skin?); the turkey without skin is much longer to digest because it can stay 2-2 1/4 hours of digestion; the most favorite beef and lamb can really stay 3-4 hours; lastly, the pork which is always part of the meal can take 4 1/2- 5 hours to digest.

Now, if the stomach is full, what happens to other foods ingested together with the meat like carbohydrates, starches, vegetables and fruits? While they are waiting for the stomach to be emptied, they undergo fermentation that produces acid, gas, and the most common indigestion problems.

So in Summary it's best to eat the faster ,waterly digesting foods before meat!

Thank you for your post!

 

[dmk777]

Radar this is an amazing read thank you, I have been wondering about the digestive system a lot lately myself.

After eating my egg whites and oats AM how long would it take for my stomach to be empty again do you think?

 

[RADAR]

Radar this is an amazing read thank you, I have been wondering about the digestive system a lot lately myself.

After eating my egg whites and oats AM how long would it take for my stomach to be empty again do you think?

Alot of that will depend upon serving size i would bet 45 mins to an Hour if the stomach was completely empty to start with.

 

[Daisy_Girl]

Hmmmm. Interesting.

I weigh myself daily, but jut as a tool to make sure I am on the right track and to help me make sure I stay hydrated. I can tell immediately if I have an "off" day of drinking water - scale is high a couple lbs the next morning without fail. The only weight I kep track of is every Saturday AM.

And no wonder my morning smoothie/shake doesn't hang around long. I should add some fat to it.....

 

[figurechamp]

Thanks! That sure puts some things into perspective!!!

 

[Jen10]

Thanks for the info! Things make a bit more sense now!

Sent from my SAMSUNG-SGH-I777 using EliteFitness

 

[cangal]

This is super interesting and makes a ton of sense. Thank you for posting!!

 

[gogocherryrose]

Hey Radar, thank you for posting this!! This is probably a stupid question but would tofu be considered a fast digesting food and do you know how long it would take? Also when the other foods undergo fermentation do they become useless nutrition-wise?

 

[RADAR]

Hey Radar, thank you for posting this!! This is probably a stupid question but would tofu be considered a fast digesting food and do you know how long it would take? Also when the other foods undergo fermentation do they become useless nutrition-wise?

OK you got me on this one, altho i've heard about it ,I don't think i've ever eaten it. so after some research, I have concluded that Nutrition-wise, tofu is in a league of its own. To start with, it is a complete source of protein, being one of the only food products that provide all eight essential amino acids. It contains no animal fats or cholesterol, is low on sodium, contains few calories, and is easy to digest. It is also an excellent source of iron and Vitamin B. And because calcium sulfate is used in the manufacturing process, it is a worthwhile source of calcium.
So no it's not a stupid question.

yes tofu is a faster digesting food unfortunately this area has been poorly studied and not much research has been done that has any revelance to a meal being eaten later in the day , i will say however that whole meals take much longer to digest than sometime as actually claimed,a moderate meal may still be digesting 5-6 hrs later,even if a fast acting protein is used,there is no guarantee that it will still act fast if there's still food sitting in the gut.
foods waiting to be processed while fermintation is taking place the amino's and other nutrients are slowly being absorbed into the bloodstream.

 

[gogocherryrose]

Ahhh okay thanks! It's good to hear as tofu is one of my favorite things to eat ...mostly because it takes no time at all to make and you can make it taste like anything if you know how to use it. I was guessing it would digest about the same speed as fish or chicken. You have never tried it!! Well I would make you some but I'm afraid it would get ruined by the time it reached you. Okay well thank you for the info.

 

[rollergirl2]

My trainer was telling me that certain blood types require certain meats more. For instance if you are an "O" blood type you need more red meat. And some blood types are more acidic etc
Does anyone have insight to this ?

 

[dmk777]

Hey RG, the guys have been talking a lot bout this on the comp page. It really is interesting as this is the first I heard about it.
I'm going to look into this myself

 

[RADAR]

My trainer was telling me that certain blood types require certain meats more. For instance if you are an "O" blood type you need more red meat. And some blood types are more acidic etc
Does anyone have insight to this ?

I work in a hospital (lab)Type A
should basically stick to fruits and vegetables (high carbs / low fat).They have thicker blood than other blood types, a sensitive immune system,and should not consume dairy products, animal fats and meats. They are ata heightened risk for cardiovascular disease, diabetes and cancer.
Type B
should consume a balanced diet (fruits and vegetables, grains, fish, dairy, meat,but avoid chicken). They have the best chance of bypassing or overcomingeveryday types of diseases, including heart disease and cancer.
Type A/B
should consume a mostly vegetarian diet, and only on rare occasions somefish, meat (no chicken), and dairy.
Type 0
should basically stick to a high protein diet (including red meat), low carbs, andenriched with fruits and vegetables. They should limit the intake of wheat germ,whole wheat products, corn, and avoid dairy products and most nuts.Type O types are commonly affected with hypothyroidism, high stomach acid(leading to ulcers), and thinner blood with greater resistance to blood clotting.TYPE

TYPE O Have lectins that cause agglutination (clotting) of blood cells in someone with the wrongblood type, which in turn may create serious liver or kidney problems as visible under a microscope. (Lectinsare sugar-containing proteins found on the surface of some foods, which may cause various molecules andsome types of cells to stick together).Also elevated urine indican levels - prevalent in many gastrointestinal diseases such asceliac disease, diverticulitis, pancreatic insufficiency, inflammatory bowel diseases and others - can also beattributed to specific blood types affecting the interactions of foods with intestinal bacteria, and creatingpolyamine abnormalities. In addition, different blood types - according to Peter D'Adamo - affect the body'ssecretory performance in respect to digestive juices, whereby a Type O for instance is capable of producinghigher than average stomach acid levels, which could lead to a greater incidence of gastric ulcers.How do different Blood Types compare to various medical conditions?There are some known blood type / disease - risk associations, where for instance Blood Type O individualshave a marginally higher incidence of ulcers / and infections compared to Blood Type A, with perniciousanemia, diabetes, or certain types of cancer being more prevalent with Blood Type A or B. In 2009, a Bostonstudy confirmed findings from several decades earlier suggesting a blood type / malignancy risk association,whereby the chances of developing pancreatic cancer for instance were 32% higher for those with Type Ablood, 51% greater for Type A-B, and 72% higher for Type B blood.Blood Types O and B also have greater susceptibility to infectious diseases such as scarlet fever, cholera,typhoid, or the bubonic plague, while Type A shows greater susceptibility to the smallpox virus, and it is moreprone to blood clotting. Blood-sucking insects (that carry diseases) prefer Type O blood.How does that help doctors and their patients?Unfortunately, it doesn't. For instance, gastritis modestly prevails in blood groups A and O, so with morethan 80% of the world population being part of the A or O group, not only would it be impractical or pointlessto suggest dietary changes for preventive or therapeutic purposes, but what should the recommendations be?Since there is such a big variety of possible causes for gastritis, there are no universal therapeutic or dietarysolutions that are practical and can be safely applied to such a large percentage of the population. The samecircumstances apply when trying to formulate diets around blood types for any other medical disorders, asnot one single disease is exclusive to one particular blood type.Ever since first becoming aware of the "eat-right-for-your-type" proposition, I was as curious and intrigued asmany other researchers and practitioners to clinically apply those theories by comparing patients' blood typesto their medical disorders - looking for trends or a pattern.It quickly became apparent that high blood sugar, high blood pressure, or high stomach acid types sharedthe same blood groups with those exhibiting low blood sugar, low blood pressure, or low stomach acid. Asexpected, the same applied to people with a lifelong tendency for weight gain, weight loss, nearsightedness,farsightedness..., as well as other "hyper" versus "hypo" conditions, so at this time, blood types don't serve as a helpful screening method.How do different Blood Types compare to a patient's chemical / nutritional profile?Since the "eat-right-4-your-type" concept mainly focuses on dietary lifestyles being matched to blood groups,it would stand to reason that blood types should match the chemical and nutritional profiles of an individual -sort of like the Metabolic Typing of patients - where diets are adjusted according to someone's biochemicalor genetic make-up.Unfortunately, there is no practical or clinical match whatsoever - just like eye color and hair color are nota practical or clinical indication of a person's present or future medical risks (other than those with blue eyesor red hair being more prone for sun damage). Years ago, plotting an individual's Biorhythm was anotherpopular concept that had its followers track someone's physical, intellectual and emotional well-being ( tryingto identify critical days), although this method equally lacked scientific support.Some people claim that since following the "eat-right-for-your-type'' recommendations, they had lost weight,or felt otherwise better, however when asked about any specific changes made, they invariably consistedof lifestyle changes that are universally considered to be beneficial - regardless of someone's blood type -such as eating more fresh, unprocessed, and healthier foods, while cutting out junk food, and/or eliminatingfoods which either cause, or have an unfavorable impact on specific medical problems one is suffering from.
Avoiding food sources that someone has an intolerance or allergy to will certainly have a positive impact onsomeone's health, but the need to do so has either a genetic basis involving a compromised immune system,or it develops as a result of an abnormal gut flora, which can happen with all blood types, not just certainblood groups as claimed by "eat-right-for-your-blood type" proponents. Subsequently, this does not support,but rather discredit the Blood Type Diet concept. Proponents of the Blood Type Diet also claim that:"Blood Type O is commonly affected with hypothyroidism, high stomach acid [leading to ulcers], and thinner blood."These, and other claims turn the susceptibility to a medical disorder into people with a specific blood groupbeing "commonly affected" by those conditions. While those with fair skin are more prone to sun damagethan dark-skinned individuals, using the "blood type" analogy is like saying that the trait itself causes the sundamage, while neglecting to mention that all skin types can end up with sun damage from overexposure.
Ulcers are not caused by high acid, but the destruction of the protective mucus layer of the stomach throughvarious substances or bacteria. For instance, an H. Pylori infection actually reduces stomach acid levels --however this does not prevent it from being a leading cause of ulcers. Whether developing from dietary,genetic, or other causes, the same medical conditions appear and disappear across all blood groups, but theywould have to dominate specific blood types over a lifetime according to the premises of the Blood Type Diet.Blood Types don't change, so recommended Diets according to the"Eat right 4 your Type / Blood Type Diet" concept remain fixed anddon't change either, however many medical conditions change overa lifetime, and as a result require a change in medications and Diet.When considering the proposed link between "Type O" and higher stomach acid levels -- it would certainlyhelp if the people who come up with these novel ideas actually took the time and measured the stomachacid levels in those with different blood groups so they could speak from experience instead of simply makingthings up while writing a book. Not only are high and low stomach acid levels found with every blood type,but low levels commonly outnumber high levels, with Blood Type O being no exception.At the same time, the question of whether someone is better off following a mostly vegetarian, rather thana mixed, or more meat-based diet, should be equally based on an individual's biochemical make-up or organfunctions - which are ultimately affected by any such diet - rather than on blood types (where "Type A" is supposed to avoid animal products). There is nothing worse than seeing a protein-starved, iron-deficient,and anemic patient who was made to believe that following a fad diet outlined in a book would resolve all ofone's medical complaints.Health problems are not predetermined by blood types; only the reduced resistance to some diseases canat times be attributed to a particular blood group. The ultimate Achilles heel of the Blood Type Diet lies inthe fact that most medical conditions have a genetic basis, but they can be equally affected by pathogens,medications, toxic exposure, trauma, and a variety of other factors.

 

[mattrag]

I work in a hospital (lab)Type A
should basically stick to fruits and vegetables (high carbs / low fat).They have thicker blood than other blood types, a sensitive immune system,and should not consume dairy products, animal fats and meats. They are ata heightened risk for cardiovascular disease, diabetes and cancer.
Type B
should consume a balanced diet (fruits and vegetables, grains, fish, dairy, meat,but avoid chicken). They have the best chance of bypassing or overcomingeveryday types of diseases, including heart disease and cancer.
Type A/B
should consume a mostly vegetarian diet, and only on rare occasions somefish, meat (no chicken), and dairy.
Type 0
should basically stick to a high protein diet (including red meat), low carbs, andenriched with fruits and vegetables. They should limit the intake of wheat germ,whole wheat products, corn, and avoid dairy products and most nuts.Type O types are commonly affected with hypothyroidism, high stomach acid(leading to ulcers), and thinner blood with greater resistance to blood clotting.TYPE

TYPE O Have lectins that cause agglutination (clotting) of blood cells in someone with the wrongblood type, which in turn may create serious liver or kidney problems as visible under a microscope. (Lectinsare sugar-containing proteins found on the surface of some foods, which may cause various molecules andsome types of cells to stick together).Also elevated urine indican levels - prevalent in many gastrointestinal diseases such asceliac disease, diverticulitis, pancreatic insufficiency, inflammatory bowel diseases and others - can also beattributed to specific blood types affecting the interactions of foods with intestinal bacteria, and creatingpolyamine abnormalities. In addition, different blood types - according to Peter D'Adamo - affect the body'ssecretory performance in respect to digestive juices, whereby a Type O for instance is capable of producinghigher than average stomach acid levels, which could lead to a greater incidence of gastric ulcers.How do different Blood Types compare to various medical conditions?There are some known blood type / disease - risk associations, where for instance Blood Type O individualshave a marginally higher incidence of ulcers / and infections compared to Blood Type A, with perniciousanemia, diabetes, or certain types of cancer being more prevalent with Blood Type A or B. In 2009, a Bostonstudy confirmed findings from several decades earlier suggesting a blood type / malignancy risk association,whereby the chances of developing pancreatic cancer for instance were 32% higher for those with Type Ablood, 51% greater for Type A-B, and 72% higher for Type B blood.Blood Types O and B also have greater susceptibility to infectious diseases such as scarlet fever, cholera,typhoid, or the bubonic plague, while Type A shows greater susceptibility to the smallpox virus, and it is moreprone to blood clotting. Blood-sucking insects (that carry diseases) prefer Type O blood.How does that help doctors and their patients?Unfortunately, it doesn't. For instance, gastritis modestly prevails in blood groups A and O, so with morethan 80% of the world population being part of the A or O group, not only would it be impractical or pointlessto suggest dietary changes for preventive or therapeutic purposes, but what should the recommendations be?Since there is such a big variety of possible causes for gastritis, there are no universal therapeutic or dietarysolutions that are practical and can be safely applied to such a large percentage of the population. The samecircumstances apply when trying to formulate diets around blood types for any other medical disorders, asnot one single disease is exclusive to one particular blood type.Ever since first becoming aware of the "eat-right-for-your-type" proposition, I was as curious and intrigued asmany other researchers and practitioners to clinically apply those theories by comparing patients' blood typesto their medical disorders - looking for trends or a pattern.It quickly became apparent that high blood sugar, high blood pressure, or high stomach acid types sharedthe same blood groups with those exhibiting low blood sugar, low blood pressure, or low stomach acid. Asexpected, the same applied to people with a lifelong tendency for weight gain, weight loss, nearsightedness,farsightedness..., as well as other "hyper" versus "hypo" conditions, so at this time, blood types don't serve as a helpful screening method.How do different Blood Types compare to a patient's chemical / nutritional profile?Since the "eat-right-4-your-type" concept mainly focuses on dietary lifestyles being matched to blood groups,it would stand to reason that blood types should match the chemical and nutritional profiles of an individual -sort of like the Metabolic Typing of patients - where diets are adjusted according to someone's biochemicalor genetic make-up.Unfortunately, there is no practical or clinical match whatsoever - just like eye color and hair color are nota practical or clinical indication of a person's present or future medical risks (other than those with blue eyesor red hair being more prone for sun damage). Years ago, plotting an individual's Biorhythm was anotherpopular concept that had its followers track someone's physical, intellectual and emotional well-being ( tryingto identify critical days), although this method equally lacked scientific support.Some people claim that since following the "eat-right-for-your-type'' recommendations, they had lost weight,or felt otherwise better, however when asked about any specific changes made, they invariably consistedof lifestyle changes that are universally considered to be beneficial - regardless of someone's blood type -such as eating more fresh, unprocessed, and healthier foods, while cutting out junk food, and/or eliminatingfoods which either cause, or have an unfavorable impact on specific medical problems one is suffering from.
Avoiding food sources that someone has an intolerance or allergy to will certainly have a positive impact onsomeone's health, but the need to do so has either a genetic basis involving a compromised immune system,or it develops as a result of an abnormal gut flora, which can happen with all blood types, not just certainblood groups as claimed by "eat-right-for-your-blood type" proponents. Subsequently, this does not support,but rather discredit the Blood Type Diet concept. Proponents of the Blood Type Diet also claim that:"Blood Type O is commonly affected with hypothyroidism, high stomach acid [leading to ulcers], and thinner blood."These, and other claims turn the susceptibility to a medical disorder into people with a specific blood groupbeing "commonly affected" by those conditions. While those with fair skin are more prone to sun damagethan dark-skinned individuals, using the "blood type" analogy is like saying that the trait itself causes the sundamage, while neglecting to mention that all skin types can end up with sun damage from overexposure.
Ulcers are not caused by high acid, but the destruction of the protective mucus layer of the stomach throughvarious substances or bacteria. For instance, an H. Pylori infection actually reduces stomach acid levels --however this does not prevent it from being a leading cause of ulcers. Whether developing from dietary,genetic, or other causes, the same medical conditions appear and disappear across all blood groups, but theywould have to dominate specific blood types over a lifetime according to the premises of the Blood Type Diet.Blood Types don't change, so recommended Diets according to the"Eat right 4 your Type / Blood Type Diet" concept remain fixed anddon't change either, however many medical conditions change overa lifetime, and as a result require a change in medications and Diet.When considering the proposed link between "Type O" and higher stomach acid levels -- it would certainlyhelp if the people who come up with these novel ideas actually took the time and measured the stomachacid levels in those with different blood groups so they could speak from experience instead of simply makingthings up while writing a book. Not only are high and low stomach acid levels found with every blood type,but low levels commonly outnumber high levels, with Blood Type O being no exception.At the same time, the question of whether someone is better off following a mostly vegetarian, rather thana mixed, or more meat-based diet, should be equally based on an individual's biochemical make-up or organfunctions - which are ultimately affected by any such diet - rather than on blood types (where "Type A" is supposed to avoid animal products). There is nothing worse than seeing a protein-starved, iron-deficient,and anemic patient who was made to believe that following a fad diet outlined in a book would resolve all ofone's medical complaints.Health problems are not predetermined by blood types; only the reduced resistance to some diseases canat times be attributed to a particular blood group. The ultimate Achilles heel of the Blood Type Diet lies inthe fact that most medical conditions have a genetic basis, but they can be equally affected by pathogens,medications, toxic exposure, trauma, and a variety of other factors.

I am type O and I have most of those problems. I have to go low carb, I have a really acidic stomach, and I am gluten intolerant, have auto immune (vitiligo, skin auto immunity) and cannot handle much dairy. Greek yogurt being the only thing i can eat w/o suffering severe consequences lol. But the Typing diet I never really had much faith in. Do you believe it to be so?

 

[caligirl85]

My trainer was telling me that certain blood types require certain meats more. For instance if you are an "O" blood type you need more red meat. And some blood types are more acidic etc
Does anyone have insight to this ?

There's a book out there...I think it's called Eat right for your blood type..or something like that. It would give you more info, as well.

 

[gogocherryrose]

I'm a type O- and I pretty much follow the recommended diet for a type A... I don't know if it differs being a - or a +? The only thing I know about my blood is that it can be given to all other types but I can't accept it from anyone but a O- and this is why I try to donate it every 3 or 4 months. I remember hearing about this a couple of years ago and I never get interested in researching it because my nana told me it was 'mythical' lol...

 

[RADAR]

There's a book out there...I think it's called Eat right for your blood type..or something like that. It would give you more info, as well.

I agree,that would be your best bet!

 

[SpyWizard]

one of the reasons why they serve the fish/soup/salad dishes before the main course..