The rotation diet, at the core of the GEK Lab methodology, is a type of diet that alternates different food classes throughout the week based on strictly scientific principles.
Its peculiarity, compared to other diets, is not to exclude any specific food from meals.
From a clinical experience standpoint, the rotation diet addresses not only weight loss (especially when metabolic alterations are due to food-related inflammation) but also many health problems related to inflammatory states: from recurrent migraines to chronic fatigue, from irritable bowel syndrome to recurrent cystitis, through a long list of autoimmune conditions and thyroid dysfunctions.
The main goal of rotation is to counteract the inflammatory state caused by dietary repetition and monotony. This inflammatory state can compromise the ability to lose weight and promote fat accumulation, which is why the rotation diet can also be effective for weight loss.
The peculiarity of the rotation diet is that its sole function is not limited to weight loss, although it can be very effective for this purpose as well, but it acts broadly on all conditions characterized by an inflammatory component.
To set up a rotation diet, GEK Lab recommends taking the Recaller Test.
What is food inflammation?
Several studies have confirmed how excessive or repeated consumption of certain foods leads to the elevation of inflammatory cytokines (typically BAFF and PAF) in the body, which amplify or trigger inflammation.
This happens due to the repeated contact, at the intestinal level, of certain food proteins with the immune system, which ends up producing an amount beyond the threshold of specific immunoglobulins. These, in turn, trigger the elevation of the inflammatory molecules BAFF and PAF.
Why does the rotation diet work and what is its purpose?
The rotation diet not only aims for weight loss (although it can be very effective for this purpose) but also acts broadly on all conditions characterized by an inflammatory component.
The rotation diet is useful not only for those who want to lose weight but also for all individuals suffering from inflammation-related disorders, who may not be fully aware of it.
By regulating inflammation through diet, BAFF levels decrease, improving insulin sensitivity, thus directing food intake more towards providing energy for muscles rather than accumulating fat.
But BAFF is also involved in inflammatory processes affecting joint fluids, so lowering its levels will also improve arthritis and rheumatic pains.
Likewise, lowering PAF levels improves symptoms commonly attributed to the allergic sphere, such as rhinitis and hives.
Overall, a rotation diet, besides helping to rebalance body weight, restores energy and well-being.
Rotation diet and “Healthy Plate”
If, at the same calorie intake, one follows a dissociated diet, it may lead to a series of annoying imbalances.
In the case of a meal skewed towards carbohydrates, it will trigger an insulin spike: carbohydrates will be sequestered from the bloodstream and stored as fat, and the feeling of satiety will soon be followed by the desire to snack. If predominantly hyper-protein meals are consumed (as in the case of the paleo diet), excess protein not immediately useful will be converted into fat through gluconeogenesis: upon subsequent reintroduction of carbohydrates, a dangerous rebound effect will occur, rapidly regaining fat mass. Like an excess of sugars, an excess of fibers can also lead to an alteration of the intestinal microflora, causing bloating and other disturbances.
The solution is to follow the principle of the “Healthy Plate” from the Harvard Medical School, which recommends including proteins, carbohydrates, and vegetables in every meal, including breakfast.
The balanced plate provides everything the body needs: carbohydrates, proteins, fiber, and micronutrients (such as vitamins and minerals). It keeps insulin secretion under control, prolonging the feeling of satiety, avoiding the need for snacks and snacks to break the fast, while maintaining high levels of well-being and energy.
What are the Major Food Groups?
Epidemiological studies have shown that irritable bowel syndrome in China is related to rice, soy, and corn, while in Western countries it’s related to wheat, milk, and yeasts.
These differences, clearly linked to dietary habits, show, along with other evidence, that no food is inherently harmful, but it’s the repetitiveness or excessive consumption of foods that causes problems.
This happens because the immune system recognizes classes of foods in a similar way.
In other words, when excessive consumption of a single food causes inflammation, it will also be sustained by all other foods in the same group.
Based on these similarities, foods are classified into five major groups.
- Wheat and Gluten: This group includes bread, pasta, and all baked products containing wheat flour. Also included in the group are gluten-free products, which may contain other wheat proteins, such as soy sauce and kamut.
- Nickel: This group includes tomatoes, spinach, oats, mushrooms, cocoa, and foods preserved in cans, such as canned tuna, sardines, etc.
- Yeasts: This group includes vinegar, alcohol, mushrooms, cheeses, baked goods, industrial citric acid (E330), soy sauce, yogurt, industrial mayonnaise, honey.
- Milk: This group includes milk and dairy products (yogurt and cheese), but also beef and derivatives (lactose intolerance, which is a sugar, is enzymatic and has nothing to do with inflammation related to the milk group).
- Cooked Oils: All foods containing cooked vegetable fats, such as biscuits, rusks, crackers, toasted nuts, sautéed foods, fried foods.
Finally, some foods do not fall into any food group and are identified individually, such as eggs, pork, soy, and potatoes.
How does the rotation diet work from a practical standpoint?
But how is the inflammatory state resulting from food groups identified?
The Recaller Test does just that: it helps understand if there’s an excess consumption of specific foods by measuring the inflammation in the body, assessing both the quantity of specific food IgG and the inflammatory values, through the levels of BAFF and PAF.
It also assesses the possible presence of mutations in the TNFSF13B gene, linked to the development of autoimmune pathologies due to food-related inflammation.
The doctors and specialists at GEK Lab, experts in precision medicine, will suggest a personalized nutritional and integrative approach based on the test results.
The key point of the rotation diet is that to restore the physiological relationship with food, reduce inflammation, and achieve weight loss and well-being, it is necessary to maintain contact with all food groups without eliminating any.
For this reason, there are days of strict abstinence and others where even the groups that cause inflammation are allowed (usually Wednesday, Saturday evening, and Sunday).
It’s important to emphasize that it’s not the specific day of the week that matters, but the correct alternation of abstention and reintroduction days. This time frame, of at least 36 hours, allows for what’s known as immune system reset.
Initially, there are no fewer than 7 reintroduction meals out of 21 total weekly meals. The goal is to gradually increase the free meals based on the perception of well-being, until maintaining only two abstention days per week, thus restoring a friendly relationship with food.
By adopting a rotation diet, it will be possible to support the rebalancing of body weight and regain well-being and energy. Following a healthy and mindful diet, respecting one’s individuality, will improve or eliminate symptoms related to inflammation while preventing future health issues.