I am an A type and live in South Africa, Cape Town. I read the book - "Eat Right For Your Type" and want to follow the diet. I am also a bit overweight. My problem is that I can not find tofu or soya milk and soya joghurt. Also the wheat essence bread is a problem as nobody ever heard of it. Where to find amaranth and buckwheat and recipes to make a bread from that is also a problem. Soy products if you are lucky to find some are also quite expensive and not cheap as indicated in the book. What do I do now as soy should be the main ingredient in my diet and I am fully prepared to eat it as I do not like red meat anyway. Thanks! EURIKA
Eat Right was written in the U.S. over several years, and first published in 1996. No one knew then that the book would be printed in many languages for worldwide distribution! So I must apologize that some of the statements about food availability and prices may not apply in your area.
Here's a contact I found:
SOUTHERN AFRICAN SOY FOOD ASSOCIATION
The first Chairman of SASA, Mr Pieter Prozesky said "the Association hope to improve the contribution of soyfood to the nutrition of Southern Africa's people, as soyfood is seen as one of the food products of the future".
SECRETARIAT: Agrimark Consultant: Icy Jooste
POSTAL ADDRESS: PoBox 4132, Bloemfontein, South Africa, 9300
Tel: +27 51-404 1874 Fax +27 51-404 1705
I know they were active at least until early 2001, so although their website is down as I write this, it may be only temporary. In the meantime, try calling or writing. They may have excellent suggestions for local companies making tofu, soy milk, etc. Of course, there are recipes on the Internet for making your own, but you will at least need soybeans to do so. Perhaps the SASFA can direct you to organic sources. Imports from the United States will most certainly not be organic, and it is of vital importance to get staple foods which are non-GMO. I hope they can be of help to you!
Essene bread is made from 100% sprouted grain, salt and water, and can be made at home. Go to the bottom of this page and enter "essene" into the search engine ~ I've posted recipes for essene and Ezekiel breads.
Recipes for all kinds of breads can be found in the thousands on the Internet ~ use your favorite search engine (try alltheweb.com, for instance) and I'm sure you'll find more than you can use!
I am surprised it is difficult to find amaranth where you are, since it is a major food crop of South Africa. Buckwheat is grown there as well.
Here's an idea to get general information on good food sources: The Women's Wholistic Health Directory lists resources and can be contacted directly with questions on where to find products you need. You might write to its publisher in Roggebaai, or get in touch with one of the suppliers listed under "Health Shops and Products." Even a shop devoted to aromatherapy might have good suggestions.
While soy is important in your diet, remember that it is only one element of many. One serving per day is plenty. Grains (again, one serving per day) and beans should be part of a balanced diet along with vegetables and fruits. Load up on local produce, enjoy some fish or chicken now and again, and use your type A exercise to relieve stress and aid weight loss.
Good luck, and thank you for writing!
I am a Type A, long-term vegetarian who enjoys some of the vegetarian "meats" on the market today. However, I am concerned about nitrites, and wondering if vegetarian "bologna" and "hot dogs" contain these? Thank you. Lynda
Nitrites have been used for decades to preserve/enhance the color of meat in sausages, bacon and cold cuts. Oscar Meyer doesn't want gray bologna! ;-> In some old brands, you can even find saltpeter, for the same reason. Tofu- and grain-based veggie meat substitutes aren't red to begin with -- so, they generally include a vegetable coloring such as beet juice to get that familiar hot dog look.
Check the ingredient list before buying anything in a package, especially complex creations like vegetarian "meat." You shouldn't find any nitrites, but there may be other unpleasant and/or avoid items lurking in them. Reading the label is the only way to be sure you're getting what you want.
Thanks for writing, Lynda!
As a type O perimenopausal woman I am very concerned about prevention of osteoporosis. I had bone density testing done recently and they found osteopenia in one of two sites. I know how important calcium supplements are (and wt. bearing exercise.) My question concerns optimal Calcium intake. I know from experience that my compliance goes down when I have to take too many pills per day. The new chewable calcium supplements have led to 100% compliance. Will the small amount of corn syrup in these chewables interfere with the absorbtion from the gut? Any chance chewables will be available in BTD format? (like with rice syrup instead?) Thanks in advance for your time and attention.
Hello, Diane ~
The corn syrup in the vitamins won't affect calcium uptake, but you may find it will trip you up in other ways. The form of calcium they contain is important, though. I hope it's not calcium carbonate! of which very little is actually absorbed and used. The best kinds for type O that you'd likely find on the supp shop shelf are microhydroxyapatite (basically bone meal) or calcium citrate. Even better is Phytocal-O, sold at this site. Sorry, I know of no plans for a compliant chewable.
If I were you, I'd make a fruit smoothie in the morning and stick the contents of a higher-grade capsule calcium in there, along with a bit of nut butter or oil (or any oil supp you take). Lots of encapsulated supplements can be disposed of (and disguised!) in this manner, and you could make one at night as well.
I'd also try to include high-calcium foods on a daily basis. For instance, a cup of collard greens and two tablespoons of blackstrap molasses account for 700 mg! Here's a list of foods with significant calcium content. Make them part of your healing diet.
Thank you for writing, and good fortune to you!
I am blood type O. In the book, we are allowed to eat Goat cheese and not goat milk. What about goat meat? Is that in the neutral or highly beneficial group, or is it in the avoid section with the goat milk?
Also, I regularly take high enemas with two bags os water, two quart bags in the morning, two quart bags in the evening. I am feeling much better since I started eating according to the Eat Right for Your Type diet plan. I am also taking the recomended supplements for my blood type. Is there anything you might be able to suggest to correct the bowels instead of taking so many enemas? Thank you very much for all of your information. I was extremely pleased to find this web site and be able to ask these questions. I would appreciate any answers you might be able to offer. Sincerely, Seldon
Hello, Seldon ~~
In the latest book's updated food lists, goat cheese and goat meat are neutral for type O secretors. Goat milk, however, is still an avoid. You might want to pick up a copy of Live Right 4 Your Type. Its new food values have had an impact on us BTD'ers similar to that of an epic novel -- some joy, and some tears, for everybody! :->
I sympathize with your desire to resume normal bowel movements without the use of enemas. While you didn't mention how long you've been taking them, they can be an arduous habit that is hard to break after long use.
Lucky for us, this is (comparatively) easy to solve with the ABO diets. I hope I can be of help with this.
The main goals are: get water and fiber in plenty to the intestines; support your beneficial bacteria; stimulate peristalsis through exercise.
Raw fruits and raw or lightly cooked vegetables contain abundant water held in the fibrous cells of the plants. Base at least two meals a day on a filling salad or pile of steamed-but-crisp fibrous veg (dark greens, broccoli, carrots, Jerusalem artichokes, okra (great for healing the colon), asparagus, Brussels sprouts (they're neutral now! Hooray!)) -- you get the drift. Make sure to get enough meat and FAT (oils, nuts, seeds) to smooth things along. Between meals, try to consume a few quarts of water in the day -- adding a little good sea salt to each will help carry the water into the bowels where we want it. And try this: two tablespoons of flaxseed, ground in your electric coffee grinder, stirred into 1/2 cup water and left to sit for 20 minutes or so. It will become a gelatinous mass. Eat it up! It looks bizarre, but tastes great, and is one of the classic natural laxatives that provides fresh essential fatty acids, too.
It's possible you're low on magnesium -- most folks are. A magnesium citrate supplement, even a glass of Epsom salts at night & in the morning, will do a good jump-start on your ability to eliminate "from the top down." It's a good idea to take calcium and magnesium in a 1:1 ratio -- start with the mag's recommended dosage, then up it slowly until you have loose stools. At that point, back off until stools are normal.
Everybody reading this is now thinking, "OK, Right! What's NORMAL?" What's normal for most people these days is pretty dismal, so I won't tell you what's normal, I'll give my views of what's optimal. It is: an easy bowel movement soon after each meal, at least a foot in length, one-to-two inches in diameter, medium(-ish) brown in color, and holds its shape. Mine floats. Does yours? LOL! :-D Boy, will the mail be pouring in tomorrow!!
Now: Peter D'Adamo has created probiotics for us, and the type O Polyflora compound is something you should seriously consider. It contains billions of beneficial organisms, in healthy shape, and they come along with their favorite foods to stimulate their growth and activity. These little fellers are the very crux of health, and we wouldn't be alive without them. When you've been on the diet for a period of months, your colon populations will have had time to resume on their own, but if you'd prefer to speed the process, use the probiotics.
And don't forget "fully half of the type O plan:" exercise. The more we get, the happier we are (OK, there are limits!), and I suggest a strenous walk, hike, run, row, whatever you're in shape for: start where you are and go from there. Between you & me? the diet and the exercise will accomplish your goal all on their own, if you pitch in with a whole heart. ;-)
Thanks, Seldon ~ I wish you luck! Report when you can!
Hello, Scott ~ Nice to hear from one of the rarer subtypes! although I'd prefer it be under happier circumstances. :-(
Well, I have a type A in my house, so I scanned his Polyvite A, Phytocal A and Polyflora A. White bottle, white label, blue & black on the front... I assume that's what you've got there. Although the Polyvite contains Thiamine HCl, or Hydrochloride (Vitamin B1) and Pyroxidine HCl, or Hydrochloride (Vitamin B6), there's none of what I think you're referring to, namely Betaine HCl -- that's the "stomach acid" supp. If one of your bottles says Betaine HCl, please drop me a note!
I've heard from a few people who get heartburn when taking gelatin-capped supplements, and who resolved it by pouring the contents into a drink instead of eating the caps. However, the veggiecaps used in the type A supps shouldn't have this effect on you.
Your stomach may react adversely if you wash the supps down with a lot of water right after a meal: it has the effect of diluting the digestive fluids and stopping everything in its tracks, and you might feel some hardness, dull pain or burning in yer tum. If that's not it, read on!
Here's what I'd do: skip these pills for two days. If you're still getting the burning sensation after eating your customary foods, it's not the pills. If the burning doesn't return, then on day 3, take the Polyvite in the middle of your meal, without water. Just swallow it with a bite of food. See how you do. The next day, do the same with the Phytocal.
If it turns out that one or both of these formulas is implicated, please get back to me and we'll work on it!
Thanks for writing, and good luck!!
Erika, I’m glad to hear the O diet is working for you!
Starting around puberty, I had the same bitter confrontation with cellulite: everything was fine except for that little thigh-back area, which occupied about 3 square miles of my psyche. :-} It’s one of life’s meanest tricks, that around the time you’re old enough to care how your thighs look, something like this crops up!!
But don’t worry -- yes, the type O plan can get rid of cellulite. Briefly put, it changes the quality and appearance of the fat you have – and remember that we all need a little fat, not only for protection of internal organs and nerve health, but for attractive, "plump" skin as well. As you follow the diet and get plenty of exercise, (1) your skin becomes more elastic and better hydrated; (2) your hormonal balance is re-established; (3) your body relaxes and releases extraneous fat stores for energy; and (4) the old toxins stored "back there," as well as intercellular water (sogging around between, rather than within your cells where it belongs) are processed and excreted.
Result? Smooth thighs, among many other benefits. :-D
Couple of tips:
Go to your health food store and purchase a good body brush. Most of them have instructions for use included in the package. "Dry brushing" is a technique for detoxifying our largest organ (the skin) and stimulating lymph movement. It’s done once a day on dry skin (before you shower or bathe). Start with the soles of your feet, and use circular or sweeping motions, working up your legs toward the heart. Give a little special attention to the pesky thigh-backs. Then each arm, your neck, and back – working toward the center of your chest. Don’t brush your face. Five minutes should do it.
If you have a juicer, make a couple of glasses of carrot/celery/spinach/beet juice every day or as often as you can. Four carrots, one stalk of celery, a handful of spinach and half a beet will make a large glass of juice (watch the beet juice, it stains clothes something terrific!). Lest you write back to me in horror, I should also warn you in advance that beet juice will turn your poop dark red. Fear not, this is a good thing (at least while you’re drinking beet juice, that is! :-})
Finally, what I really want you to do is get that bikini on and go right out on that beach, today. :-> You have so many profound things to be proud of, and glad about: release from depression through your own efforts is one extraordinary accomplishment that comes to mind. You’re starting a fabulous new way of life and will never know the myriad health problems others take for granted. You’re blessed with brains, a sensitive nature, and a body that will just get better, among other fortunate qualities that I don’t know about. While sitting in the sun considering them, look around you at the other people sharing the sands. I’ll bet you look lots better than most of them. If you can observe them all -- the homely, the crippled, the awkward and the gorgeous -- with kindness in your heart, it will help you to be a little easier on yourself (and your thighs) as well. Cultivate the same generous and understanding attitude toward yourself that you show to others. ;-)
that ends today's sermon! ~~~:-D Seriously, Erika, I have no doubt you'll see great results -- keep up the diet and exercise, try those tips, and drop me a line on your progress!
Re: On the Diet Topic For 28 July 2002 Rye Bread, Butter and Pork -- Yum!
Hello Heidi, Your column is great, very informative and entertaining. I wanted to let you know about artisan bread in the UK - we make a great rye bread as well as other types of bread, and Margaret has obviously not tried it - freshly-milled Biodynamic rye grains, spring water, baking ferment, and not as sour as a sourdough. Our recipe contains no added yeast, sugar, wheat or other additives, and our bread is the first UK food product to contain blood-type compatibility. You can read about it on our web site http://www.artisanbread.ltd.uk - available nationwide via health food stores and by parcel delivery. Thanks for reading this, and keep up the good work. Tom
Naturopath (ND), Osteopath and Cranial-Sacral Therapist in Canterbury, Kent, UK. By the way, he offers Blood Group Diet Consulting, and runs an email support group tailored to the needs of our BTD’er UK contingent. Have a look at his website for details of his practice and clinic: www.nature-cure.co.uk
I was so pleased to log in today to this timely reminder from our good friend Tom Greenfield, a Registered
In his spare time (LOL!) Tom acts as Nutritional Consultant for Artisan Breads in Kent. This is a wonderful company, committed to producing the finest quality health-enhancing goodies. Their website offers the pleasant shock of an ABO-specific chart showing beneficial/neutral/avoid ratings for each bread type/blood type – and articles about yeast vs. ferment in baking, an incisive news report on one woman’s experience dealing with Candidiasis... and if you were wondering about the mineral content of the local Kentish spring water they use, well, you'll find it there as well!
They also list more than 80 retail locations ("stockists," to you locals ;-)) in England, Scotland and Wales, and accept online orders. If you’d rather buy than bake, or just need a rest from that summer kitchen, it’s hard to imagine a better choice than Artisan. Supporting companies such as this one is a vote from your pocketbook for a healthier world. It makes a difference!
Thanks so much for your note, Tom, and take care!
:-) As a new subscriber to this way of eating, you’ll be glad to know there are treasures galore on this website. Here’s what I found on pork by searching "Ask Dr. D’Adamo:"
Pig meat provokes an immune reaction in all types, according to research from a few years ago. Whether the observed response was ABO-mediated, or due to the viral material which pigs commonly carry, I couldn't tell you because I can't find the article! :-( What we do know is that pork is well off the list for all types.
My favorite kinds of , you'll find detailed instructions (including how to make rye sourdough starter), pictures of finished products, and many references to other websites and books to expand your bread-baking repertoire.
ABO-Aware Baker's Note: For the "3 to 3 1/2 cups of bread flour," type O nonsecretors should substitute kamut or quinoa -- and use 1/2 instead of 1/4 teaspoon baking soda – and add 1 tablespoon of ground flaxseed soaked for 1/2 hour in just enough water to cover. It will form a gel-like mass. Instead of the cornmeal, you might use crushed millet or coarse-ground quinoa. For everyone else, just use white (rather than whole-grain) spelt instead of the "bread flour" and the millet or quinoa instead of the corn -- all except you Bs, who should stay away from rye bread altogether! Don't feel left out: Joan's page contains lots of non-rye recipes! :->
Sheepherder Sourdough Bread (Bread Machine)
1 cup sourdough starter, room temperature, bubbly [try her rye starter]
1 cup lukewarm water
2 tablespoons olive oil
1 1/2 tablespoons sugar
1 teaspoon salt
1/4 teaspoon baking soda
1/3 cup light rye flour
3 to 3 1/2 cups bread flour or unbleached all-purpose flour
Extra flour / Cornmeal
The thickness of your sourdough starter can determine how much flour needs to be used. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time). Add all the ingredients in the bread pan of bread machine. Process according to manufacturer's instructions for a dough setting.
When the bread machine has completed the dough cycle, remove the dough from the pan to a lightly oiled surface. Knead the dough several times and form the dough into an oval; cover with plastic wrap and let rest for 10 minutes. After resting, turn dough bottom side up and press to flatten. Form dough into a one-inch high circle and place on a baking sheet dusted with cornmeal. Press sesame seeds into the surface of the dough and brush with olive oil.
Cover with plastic wrap and place in a warm spot to rise 1 to 2 hours until almost double in size. NOTE: It takes much longer to rise; sourdough rises much slower than bread made with regular yeast. Preheat oven to 425 degrees F. After rising, bake for 10 minutes. Reduce heat to 375 degrees F. and bake an additional 15 minutes or until loaf sounds hollow when tapped.