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Why is our biochemistry important?

Updated: Apr 22

In Kinesiology, ‘Biochemical’ is the first ‘realm’ of the BEES, and considers anything that goes into or onto our bodies. It also includes chemicals in our external and internal environment.

We are made up of molecules and atoms, and within every atom there's a proton and a neutron, and we have positive, negative and neutral charges. In fact, everything is made up of energy and atoms and neutrons. As human beings there's all different types of minerals and chemicals in our makeup, “the FOUR most abundant elements in the human body are hydrogen, oxygen, carbon and nitrogen [which] make up 99% of the atoms within us."

ALL of our cellular activity and functions involve some kind of chemical reaction or action or process. And what our body needs to be able to carry out a lot of those chemical reactions and processes, (even in terms of hormones, digestive system), is fuel to be able to carry those out.

So why is that important for us?

Well, every time you put something into your body or onto your body, it has a chemical reaction. The body has to deal with those items. In terms of Kinesiology, when we think about our health, we consider then not just what you put into it, but the reaction that the body has. That helps us when it comes to thinking of food sensitivities.

Biochemistry is individual

One of the interesting facts when it comes to “eating healthily” is the fact that actually there is no ONE way of eating. No ONE ‘thing’ to eat that actually works across the board for everybody, because people have intolerances to a variety of different foods, and some of those foods can actually be healthy foods – such as spinach, mushrooms, avocados, peppers, even tomatoes, celery, egg whites or egg yolks!

Those are some common foods people can be sensitive to. But what does that ACTUALLY mean?

When you eat something your body is ‘sensitive’ or ‘intolerant’ to, it means that there's a chemical reaction in your body. The food item it can’t process effectively causes a stress or ‘trauma’ in the body in the amount of energy and effort required to break it down and process it, and actually can cause an inflammatory reaction.

Often a food sensitivity is accumulative effect.

It is important to remember that food sensitivities or intolerances are very different to allergies. Intolerances and sensitivities tend to be the result of an accumulative effect. So, your body’s reaction to the food builds over a period of time. The first time the reaction could be 5 or 10 minutes after eating the item, but through frequency and quantities, the body becomes less able to deal with the food item and the time period to react becomes shorter.

What is happening is that your body hasn't got the capacity to be able to deal with processing and breaking down that particular item of food to be able to utilize it easily in the body. So it ‘hangs around’ causing digestive issues or inflammation in the gut, and then aches and pain.


If you are allergic to something, it can be really life altering for some people. Peanuts are a common allergy, the reaction is instant and can be life changing or even life threatening for some people.

Within Kinesiology, food allergies is not something we would check or test for, it deals only with basic with food sensitivities, identified through muscle testing.

For more information on allergies check out my blog "The difference between allergy and intolerance"

When I was learning about the biochemistry in Kinesiology, the ONE 'thing' that really STOOD OUT was EXPERIENCING the food intolerance testing.
The ‘WOW’ factor was the REALISATION and UNDERSTANDING of how that food caused DISRUPTION in my energy - whether an excess or insufficiency.
My ‘WIN’ was that I could then REPLACE and AVOID those foods, OR NOTICE what triggered me to crave or have them......

Want to find out more about your own biochemical make up? And your own food sensitivities? Book a session with Zoisa

Or check out my Functional Kinesiology foundation course:


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