Why You Should Find Out Your ApoE Gene Type

It’s true that God has made us all very different, and yet there are similarities among us. For example, we all have a specific ApoE gene type that can predict how our bodies will develop and metabolize food for energy.

Dr. Lisa read and reread a fantastic book about eating for your gene type. “The Perfect Gene Diet” by Pamela McDonald, N.P.

We can find out what your ApoE gene is with lab tests from Health Diagnostic Laboratories. HOPE Care members can get them expedited and have them taken in the Excell for Life office.

Once you find out what gene type you have and then we can teach you the very best way (e.g. percentages calories your should be eating that come from carbs, fats, and proteins) for you to eat and exercise for your gene type!

Here are just a few of the great pieces of advice we got from this book!

Improve Your Nutritional Intake

  • Choose organic, whole foods when possible

  • Eat plenty of vegetables & fruits

  • Eat balanced amounts and types of proteins, carbohydrates, and fats

  • Eat mindfully & slowly – Set A Table Fit for a King

  • Choose appropriate food portions

  • Cut back on excessive caffeine and alcohol

  • Avoid GMO, chemically treated, and processed food

  • Stop eating on the run & stop fast food

  • Eat foods that taste delicious and feed your soul and brain and body

ApoE Gene Top 15 Healthy Foods for Gene Care and Repair!

  1. Avocado

  2. Berries

  3. Broccoli tea

  4. Dark chocolate

  5. Extra virgin olive oil

  6. Flaxseed

  7. Green tea

  8. Whole grains

  9. Red grapes

  10. Tomatoes

  11. Whole soy

  12. Fresh water (100% pure)

  13. Garlic (daily!)

  14. Nuts (especially walnuts & almonds)

  15. Wild fish

A Perfect Gene Diet Snack Mix

  • 1/2 cup nuts or seeds (pumpkin seeds, almonds, or walnuts)

  • 1/2 cup dried fruit (blueberries, apricots, sultanas, currents, cranberries)

  • 1 cup oat bran cereal flakes or whole oat bran biscuit pieces

4 servings: carbohydrate fruit 1, carbohydrate grain/starch ½, protein ½, fat 1

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