Archives for: September 2004
I cooked a roast today. I chose an eye-of-round for two reasons: first because it is very lean, second because it is fairly small, and I am the only O in the house right now.
I cooked it my mother's favorite way. I put it in an open pan in the oven and turned the heat up to 450Â° F. After 20 minutes I covered the pan with foil and turned the heat down to 250Â° F. The roast weighed 2.5 pounds, and I set the oven timer to go off after 3 hours. When I got home from school it was still warm, and so tender that in nearly fell apart when I cut it.
I usually try to eat beef at lunch and have food at night that both Os and As can eat. But tonight I made an exception. I fixed tilapia for the As. We shared vegetables: butternut squash, broccoli, and fava beans.
Why do I love my freezer? There are so many reasons. I like to buy fruit and vegetables when they are in season and inexpensive and freeze them for later. Our pecan tree yields every other year, but I can freeze enough pecans to last until the next yield. It's wonderfully convenient to have packages of frozen vegetables for those moments when I realize that someone in my two blood type family is about to be short changed at dinner. Hormone free meats are pricey, but when something goes on sale I buy one to cook and one to freeze. Sometimes I plan meals ahead of time, but sometimes I like to be spontaneous and fix what we're in the mood for. It's hard to do that without a freezer.
But most of all, it's really nice not to have to go to the store every 2 or 3 days.
When we had our second child, the freezer got bumped to the garage. It works out fine to have it there 9 months of the year. But July, August and most of September the weather is just too hot. The poor freezer motor has to work much too hard. So right after the 4th of July holiday I turn it off.
I still have the small freezer in the refrigerator, but it's not big enough for me to stock up or buy in bulk. Plus I have to keep flours and lentils frozen in the summer, and they take up a lot of space.
It's been two weeks since the thermometer hit 95 degrees, so today I turned the freezer back on. My daughter and I went shopping and began to restock.
I was not around for the "Old Message Board". (I was still eating health foods like wheat germ and wondering why I had indigestion!) When I began exploring this web site after I started the BTD, I often read comments about the "Old Message Board." I visited BTD boards on other sites, but never signed up. I just wasn't interested.
My son IMs his friends constantly when he is away at college. I tried instant messaging for a while, but lost interest. I'd rather write e-mail or talk on the cell phone. I decided it was a generational thing; people over 50 must not be cut out for messaging. So when the big announcement came that the Message Board was coming back, I wasn't all that excited.
But I was wrong! I signed up and had a lot of fun clicking around last weekend. I even posted a few comments. What they say about old dogs and new tricks isn't always the case. If you haven't seen the "New Message Board" go to Heidi's column and follow the link.
One of the comments I posted had to do with my experience finding relief from indigestion and GERD. The Type O diet alone took care of about 90% of my pain. I asked Heidi about that pesky 10% and she suggested buying fresh ginger root (easily found in a grocery store) and running it through a juicer. She said to take a teaspoon of the juice. She warned me that it would be hot, and it was! It also drove away the last of my pain.
Ginger juice keeps for a long time in a glass jar in the refrigerator. After I no longer needed ginger juice for indigestion I would mix a teaspoon in a glass of water and drink it like tea. I really grew to like the taste. Diluted in water it wasn't hot, just refreshing. Eventually I ran out, and never got around to making more.
The "New Message Board" post made me think about it, and I juiced ginger root this morning. It smells wonderful, and tastes just as refreshing as I remember.
Of all the grocery stores in my area, I've only found one that carries kohlrabi. It's not near my home, but it is near another store where I shop about every two weeks. Once I asked the produce manager why he stocks kohlrabi, but the other stores in this chain do not. He told me that he has one customer who comes in every week and buys all the kohlrabi he has. I wonder if she is on the BTD.
At any rate, as I was selecting my kohlrabi, I noticed a lady carefully picking out a vegetable I wasn't familiar with. So I said, "What are you buying, and how will you cook it?" She told me it was baby bok choy, and that she would steam it. Then she asked what I was buying. I told her kohlrabi, and that my favorite way to eat it was grated raw with olive oil and lemon - sort of like cole slaw.
Before the BTD I would never have started a conversation with a perfect stranger about a strange vegetable. Now it seems like a normal thing to do. I did not buy bok choy that day, because I wasn't sure how it was categorized. It turns out to be neutral for both Os and As, so I will try it soon.
Last night I decided to fix spaghetti at the last minute. I had eaten 100% rye crackers earlier in the day as a snack, so even though I fixed rice pasta, I had reached my grain quota for the day. I didn't have a spaghetti squash on hand, so I went rummaging through the refrigerator looking for something to put my spaghetti sauce on.
I pulled out one of the kohlrabi, grated it, and topped it with sauce. I'm not actually recommending this combination. It was ok, but I doubt it will become a favorite recipe. I only mention it to say that in a pinch there are creative ways to use beneficial vegetables.
I like variety. I don't know if it's a blood type thing or not, but both the As in my family like predictability, and both the Os like to try new things. My son and I walk into a restaurant and search the menu for something we've never had before. My husband and daughter find something they like and order it over and over.
I like variety in exercise too. Of all the exercise I do, I like running the best. I think that's because as I run there's always something new to see. But I have known several friends who ruined their knees by too much running after they hit middle age, so I only run once or twice a week.
I had already been to the pool once this week. I worked out with weights one day, and mowed the yard another. Yesterday I wanted something different.
My daughter had volunteered to help out with a party for 1st through 4th graders at our church last night. The time she was at the party would be a great time to work out, but what could I do at church? I thought of the stairs. I climbed 60 flights of stairs in 45 minutes. It definitely met the criteria of "intense physical workout". I sweat more than I do when I run! I also used some neglected muscles. My calves are really sore today.
Occasionally, I resist and resent the boundaries put on me by the Blood Type Diet. I miss things I used to eat, or I don't think it's fair that I can't eat wheat. My husband chafes at the boundaries even more than I do. You should hear him when he says, "Why is it that everything that tastes good is bad for you?"
I was thinking this morning about Jeremiah 29:11, "For I know the plans I have for you, declares the Lord, plans to prosper you and not to harm you, plans to give you hope and a future." The spiritual lesson is, "Let God put the boundaries on your life. He has a good life for you, not a bad life."
The Blood Type Diet boundaries are a lot like that. They are sometimes hard boundaries to follow. Always checking labels is hard. Ordering food in restaurants is not easy. Finding tasty recipes for little known beneficial foods is trial and error. Turning down an avoid when everyone else is eating it can be disappointing.
But I know that those boundaries are good for me. They are not there to be annoying or bothersome, but to help me have a better life.
There are parallels in the physical and spiritual worlds. When I follow the Type O Diet, my body works better and I enjoy good health. When I trust and obey God, he works out the details of my life according to his good plan.
I found all natural, hormone free beef liver for 99 cents a pound! That meant I got meat for two meals for just 58 cents. What a bargain!
If you have eaten much beef liver, you know the worst part is biting into one of those tough parts that just won't chew up. There is nothing like sitting in a restaurant chewing and chewing on the same bite of liver and wondering whether to take a deep breath and swallow the thing whole like a piece of gum or spit it out in your napkin.
The tough parts are the membranes surrounding the tubes that run through the liver. Some of them are large, some are small, but all are tough. I tried cutting them out with a knife. Impossible! Raw liver is too slippery. I gave up and switched to cooking chicken liver. It's much easier.
After I started the BTD, and realized how beneficial beef liver is to a Type O, I decided to give it another try. In the meantime my mother-in-law had given me a pair of kitchen scissors for Christmas. My mom never used scissors in the kitchen for anything except opening stubborn plastic packages, so this was new to me. I soon learned to use them for skinning poultry, trimming fat off meet, slicing pizza, and cutting dough. I used my Christmas scissors so much that they were often dirty when I wanted them, so I bought a second pair.
When I tried beef liver again, I went after the tubes with my scissors. The slippery raw liver was no match for kitchen scissors! While I was at it I cut the liver into pieces about 1 inch by 1 inch. That made it easy to cook in a skillet coated with cooking spray. The dog, who swallows everything whole anyway, thought the discarded tubes were wonderful.
Today I began by grilling an onion in a little butter in my skillet. When it was about half done I added the liver. I covered the skillet, reduced the heat, and went to get ready for school. When I got back it was all tender, tasty, and very beneficial.
The composer John Cage (who actually composed the world's first piece of music that was entirely silent, titled â€˜4:33') was once offered the chance to sit in a completely sound-proofed chamber at one of the large universities.
Cage, who had excellent hearing, entered and almost immediately commented that he heard a low whooshing sound. He was informed that this was the sound of his cardiovascular system. A few minutes later he began to hear a high pitched siren-like sound, and was told that this was the sound of the neurons of his nervous system firing.
After a long period of concentration, he managed to tune out these two sounds and began to hear a chirping sound, like thousands of migrating birds.
This, he was told, was the sound of the Brownian Motion of the atoms forming the oxygen, nitrogen and carbon dioxide molecules in the air of the chamber.
There are many examples of similar types of low-threshold sensitivities. Most people can smell or taste as little as one molecule of an aromatic or flavorful substance. As Cage demonstrated, our powers of deep listening are similarly discreet. Perhaps even more impressive than low-threshold listening is our ability to zone in on certain bandwidths of the auditory spectrum. As any new mother can tell you, they know when they hear the crying sound of a baby whether that baby is their baby. Next time you are in a busy shopping mall or train station, ask a spouse or child to move at least 150 feet away and engage in a conversation at normal volume. Despite all the ambient noise and voices, you should be able to clearly hear their voices above all others.
It is amazing what we can sense when we stop trying to sense it.
Last weekend we went to visit our son at college. We had a wonderful time. The weather was gorgeous and the football team victorious. Our son is excited about his classes; we were delighted with his friends and his church.
We ate out a lot over the weekend. It seems to me there are fewer and fewer vegetables in restaurants. There are plenty of salads. In fact salad was about the only item offered to a Type O. I found myself having three salads during the three-day trip.
Cafeterias were once popular, and they carried a large variety of vegetable choices. Family style restaurants used to be in style where you could order black-eyed peas, okra, or cooked greens. There are a few cafeterias and family style restaurants still around, but the trendy restaurants seem to serve only fancy sandwiches, pasta, or potatoes.
Friday night we ate at a sandwich shop. I ordered a salad with roast beef and topped it with walnuts and olive oil from the snack bag in the car. Saturday lunch would be in the middle of the football game. I knew there would be nothing at the concession stand for me to eat, so I snuck in a bag of trail mix. They quickly searched my purse at security, but fortunately did not dig deep enough to find my food. Saturday night we ate at a really nice Italian restaurant. I had a very tender beef dish topped with grilled onions & green peppers and another salad. Sunday was at a meat and potatoes restaurant. I went with their "low carb" meal, which was meat and salad.
It was all good food. It was all good for me. But I'm sick of salad. Yesterday I cooked collards, onions and ground beef all together. I've had a big bowl two days in a row for lunch. I had more vegetables for dinner: parsnips, black beans, and sweet potato chips.
Trends come and go. I will be glad when vegetables stage a restaurant come back.
Our family is under an unusual amount of stress today. I'm not the only one dealing with stress; many of you are probably more stressed than I am. There is not a thing I can do to make this particular stress go away. The only control I have is my response to the stress. Two of the response choices I can control are diet and exercise.
As I cleaned up the kitchen this morning I noticed that my husband and I deal with stress and food very differently. He stops eating, and I eat more. He only ate half of his breakfast this morning - I've already had breakfast twice. I need to make sure that I plan meals that will entice him to eat and give him maximum nutrition in small servings. I must watch myself and make sure that extra food I eat is filling and good for Os. So far I'm doing ok - my extra breakfast was a plate of carrot sticks dipped in sesame butter.
I plan to swim this morning. I must make sure that I manage my time so that I get to the pool and have a vigorous swim. Even as I type this I'm thinking about how much better I will feel when I get my body moving fast. Tonight I will encourage my husband to take the dog for a walk around the park near our house. That would be the more relaxing kind of exercise that his Type A body needs.
Another choice I can make is to affirm that nothing happens to me that surprises God, and that his plans for my life are good. I can pray that God will work through the stressful circumstances to bring about good for my family and for others. I started doing that even as I washed up the dishes.
Normally I bemoan the commercialization of holidays and how stores start displaying Thanksgiving and Christmas items way too early. This week I have to eat my words, so to speak. Pie pumpkins have arrived at the grocery store!
This was one of my favorite BTD discoveries last fall. I'd always been told that display pumpkins for Halloween and Thanksgiving were not very good to eat. Pie pumpkins are smaller, and selected for cooking. They are also beneficial. I bought a small one last fall, cooked it in the pressure cooker, and prepared it as a compromise between a vegetable and a dessert. I left out the eggs, sugar, and milk that would have made it into a pie filling. I added he cinnamon and ginger that give pumpkin its traditional flavor.
It was delicious. From Thanksgiving until Christmas I fixed pumpkin once a week. My family did not share my delight in this discovery. My husband has never liked pumpkin pie, so it was no surprise that he didn't care for pumpkin as a vegetable. My daughter likes pumpkin pie, but didn't think pumpkin as a vegetable was sweet enough.
With the arrival of the new year, pumpkin disappeared from the store. I tried canned pumpkin several times. It was good, but lacked the rich flavor of fresh pumpkin.
Here it is the 2nd week of September. Cantaloupe (Musk Melons), nectarines, and other summer fruit are still in the stores. Pumpkin has already arrived for the fall. I will enjoy the multitude of choices while I can.
This blog will probably be too long. But if you persevere to the end, you will find that it has an interesting BTD application and it meshes with recent columns by other BTD website writers about weathering hurricanes and preparing for crises.
I do a daily Bible study. Some years it's about a topic, some years encouragement, some years theology. This year I am reading through the Bible from start to finish looking at the history behind the books, with an emphasis on archeology.
I've known that I was getting closer to the book of Ezekiel. And I thought what fun it would be when I got to Ezekiel 4:9 to do a blog on Ezekiel Bread. All I knew about Ezekiel Bread was what was written on the package, but I imagined God giving the recipe to promote health and wellness. I was planning a joyful, positive, uplifting blog about God's bread recipe.
When I got to Ezekiel, and studied the historical context, I realized I couldn't write that blog. Let me see if I can briefly set up the circumstances.
The southern kingdom of Israel had been in rebellion against God for years. There was immorality and injustice, sin and selfishness, not to mention idolatry. (When I read about this rebellion against God I can't help thinking how similar it is to current events in America and Europe. But, back to the subject.) God had been warning that if they didn't repent, judgment was coming. Babylon invaded the land, captured the king, and took him along with the best educated and most important people into captivity. Ezekiel was one of those captives.
What the captives wanted was for God to zap the Babylonians so they could go back home to Jerusalem. There were many false prophets who were saying God would do just that. But God told Ezekiel that because the people still refused to repent that Babylon would again invade the land. This time there would be a siege and horrible famine. In the end the Babylonians would tear down the walls of Jerusalem, destroy the temple and take almost everyone left into captivity. This message did not make Ezekiel a popular prophet. (By the way a false prophet is someone who says "this message is from God" and it doesn't happen. I think about false prophets when someone suggests I look up my horoscope, but I digress again.)
One day God told Ezekiel that he wanted to demonstrate for the captives just how bad it was going to get back in Jerusalem. He said that Ezekiel would act out a famine for 390 days. Ezekiel would have to lie on his side for most of the day. He could only eat a small amount of food and drink a small amount of water. The food Ezekiel would eat would be a bread, which was described in Ezekiel 4:9.
Ezekiel Bread is famine bread. It is made of simple ingredients that can be stored for a long time. It is designed to preserve life in the most horrible of circumstances. It does not take a fancy bread machine; it can be baked in the most disgustingly primitive conditions.
Isn't it interesting that Ezekiel Bread is either beneficial or neutral for every blood type? Ezekiel ate a small amount of this bread and nothing else for 390 days, yet was still able to function and think clearly. My kids sometimes complain about the texture of Ezekiel Bread when I use it for sandwiches, but it always keeps their energy up all afternoon.
Other writers on this web site have asked lately, what food could we store for a hurricane or a terrorist attack or some other crisis that would last a long time and be good for every blood type? One answer would be the ingredients for the famine bread that God described years ago to the prophet Ezekiel.
I've been way too busy the past few days. It seems as if I've spent all my time dealing with unexpected crises, and I haven't had time to do the projects I've planned. So here it is 12:08 AM - and I'm baking zucchini muffins. I bought the ingredients several days ago and they have been sitting on my counter. Every day I've planned to make them, and every day something has come up to prevent it. Tonight I resolved to make the muffins no matter what.
As I was putting them in the pans, my daughter came in to say good night. She looked over my shoulder and smiled. She had her braces tightened yesterday and her mouth is still sore. Zucchini muffins are soft and easy to eat.
Another thing I've neglected during these busy days has been answering my mail here at the website. I read my mail almost every day, and try to answer promptly, but I'm a little behind right now.
I sometimes quote Bible verses that remind me of the BTD. Mary sent her favorite BTD verse from the Catholic Bible: Sirach 37:27 "For not every food is good for everyone, nor is everything suited to every taste."
With high profile people refusing to release their medical records these days, it was tempting to follow suit when my cholesterol numbers came in a bit disappointing. But in the interest of honesty and full disclosure here is the report.
My cholesterol was up - 221. It has only been this high one other time (in 1995).
The rest of the numbers look ok. Triglycerides were 62, HDL was 99, LDL was 110. The good news was that my cholesterol/HDL ratio was 2.2, the lowest it has ever been.
Mike Staffieri did a performance review not long ago, and I've been intending to do the same. Just the brief review I've done since getting this report turns up one thing that may have contributed to the higher cholesterol reading. In the weeks prior to my previous test the main fat in my diet had been olive oil on vegetables and salads. In July I reworked a buttery spread recipe to be BTD neutral/beneficial with ghee & olive oil. For most of the summer I used the buttery spread sparingly. But for a couple of weeks prior to my recent blood donation I had a craving for it, and let myself overindulge. Overindulgence has now come to a screeching halt, and I'm getting myself back toward the recommended 5-8 Tablespoons per week.
The nice thing about getting a free cholesterol test when I donate blood is that I don't have to worry over this report for 6 months or a year. I'll donate again in December, if not before.
Here is the first principal I learned on the BTD:
For you some food acts like medicine, for you some food acts like poison, and for you some food acts like food.
So I eat as many beneficials as possible, regardless of what nutritionists are saying about them. For instance if I read an article about cholesterol and beef, I ignore it because beef is beneficial to me.
I avoid the avoids even if other nutritionists are raving about them. For instance, if I read an article promoting oranges, I ignore it because oranges are avoid for me.
What about neutrals? Here is where I pay attention to what other nutritionists are saying because neutrals are food for me, and what other nutritionists say about food value might be useful.
For example, I recently I read an article on antioxidants in beans.
"The darker the bean, the more antioxidant power it packs, say USDA scientists who compared the antioxidant activity in 12 different kinds of beans. Black came out on top, followed by red, brown, yellow and white. Half a cup of black beans has as many of these disease fighting nutrients as two glasses of red wine, says researcher Clifford Beninger. Beans are packed with protein, fiber and folate which can reduce the risk of heart disease. Enjoy the bounty of beans.
This was useful information to me in my mixed household. Black beans are beneficial for my As, and would seem to be the best of the neutrals for me.
I took five students to a yearbook workshop. I let them choose where we would eat during our lunch break and they chose Schlotzsky's Deli. We stood in line to order and when it was my turn, I tried to custom order a salad. I was quickly informed that all their salads are pre packaged in a refrigerator case. The line of customers waiting to order was almost out the door and there I was trying to find something close to a Type O salad.
Smoked turkey would not work, nitrites and shredded cheese everywhere. Chicken Caesar would not work; who knows what was in the dressing. I could feel people getting impatient when I saw a Greek salad. It contained several beneficials and only one avoid (black olives). It contained two neutrals that I've never tried radicchio and feta cheese. I picked one up. Was it my imagination or did everyone in the line breathe a sigh of relief? I asked if I could get a couple of slices of roast beef on the Greek salad. The server said it would cost 99 cents. No problem, I'll pay the 99 cents.
The only dressings were packaged. However there were sliced lemons in the beverage line, so I squeezed lemon over my salad. It was delightful. I'm going to buy some feta cheese. I often toss a lot of different leftover vegetables and meats together in a bowl for lunch. A little crumbled feta cheese will give it a whole new dimension.
For two summers I have stayed away from cantaloupe because it is listed as an avoid in Live Right 4 Your Type, the Type O Food & Beverage Guide, and TYPEbase here on the website. Sure I have missed them, but (sigh) I miss a lot of avoids.
According to the new TYPEbase4, cantaloupe (at least what they call cantaloupe in my part of the country) is neutral. If you haven't looked at TYPEbase4, it is worth it even if you don't like cantaloupe. Go to Dr. D'Adamo's WEBlog; scroll past today's entry to one called TYPEbase4. Click on the link to TYPEbase4 beta.
Go the fruit section and click on cantaloupe. What is pictured doesn't look anything like what my grocer markets as cantaloupe! The write-up says, "American â€˜cantaloupes' are actually muskmelons." Now go to muskmelon - does it look familiar? And it's neutral!
My grocer had cantaloupe/muskmelons on sale for 69 cents apiece today. I bought two. It will be our salad for dinner tonight. I'm just glad the season isn't over and it's not too late to enjoy cantaloupe.
I'm wondering what other surprises I will find as I explore the new information, pictures and recipes in TYPEbase4.
There were two Labor Day Weekend events more worthy of blogging than anything that happened yesterday.
It was the last weekend that our neighborhood pool would be open. I swam a full mile (1800 yards) on Friday. Saturday I was swam my usual Â¾ mile. Sunday I was late getting to the pool because our son called to talk. Hearing about his first week of class was more important than a long swim. I swam Â½ mile fairly fast (for me - which in the grand scheme of things is not fast at all!) then took the long route home on my bicycle. Now that the pool is closed I have to decide whether to join a gym this fall or swim at an indoor pool across town as I did last year.
In August I blogged several times about sushi nori seaweed papers. Suzanna sent a comment that she tried turkey, tomato, and arrugala wrapped in a sushi nori and thought it was too bland. We corresponded back and forth, and she wrote that she found a combination she really liked. She said, "I seared some fresh slices of tuna, made some fresh wasabi, added fresh spinach leaves and slices of avocado - sort of like a sushi wrap without rice. It was absolutely delicious! The wasabi gave it a little kick of flavor. I think it might have been nice with some toasted sesame seeds as well."
I had never heard of wasabi. Suzanna had to explain that it was a powdered mix of horseradish, mustard and wasabi. She added a little water and spread it on the seaweed paper like you would mayonnaise. Suddenly at the health food market before the Labor Day weekend, I spotted it. Saturday night I tried it with tuna in sushi nori for me and with turkey on sprouted bread for my husband. He thought it was a little hot. I really liked it and plan to make it a regular part of my repertoire
Most of our weekend was spent "moving in" to a new computer. Deleting preinstalled programs we don't want and installing our own favorite programs just takes time.
I did get away from the computer to run an errand with my daughter, and while we were out, I stopped at the grocery store. I said, "If you were at a restaurant and could have anything you wanted for dinner tonight, what would you order?" She said Chicken Alfredo. Now there was a BTD challenge!
We went to the pasta isle for fettuccini noodles. There was a row of packaged mixes, two of them for Alfredo sauce. Normally I would shun packaged mixes, but I had just promised my daughter Chicken Alfredo, and I had no clue what ingredients were needed for the sauce. The first was filled with chemicals - no help there. The second said "all natural gluten free" on the front. There were two type A avoids in the ingredients. Since neither of my As follow the BTD faithfully, and I planned to prepare the sauce with soy milk, I decided to buy it.
I wouldn't be eating the noodles, so I cooked a spaghetti squash. If you are Type O and haven't tried spaghetti squash, I highly recommend it. Bake it in the oven whole, until it feels soft (like a baked potato). Cut it in half and scrape out the seeds. The rest of the squash comes out of the skin in little strings that look like angel hair pasta. It is sweeter than spaghetti, but it has the same look and feel of a plate of pasta. I cooked chicken thighs slowly at low heat. After I deboned them I sprinkled them with Italian seasoning.
My As had fettuccini topped with chicken and Alfredo Sauce. I had spaghetti squash topped with chicken, and olive oil. We all had a big green salad. Then - back to the computer.
After church we had lunch at Fuddruckers. They have expanded their menu so that it is friendly to As and Os. My husband and daughter got turkey burgers, which they thoroughly enjoyed. The last time we were here I had an ostrich burger. It was good but not outstanding. Today I got their low carb plate. It is a 1/3 pound beef patty with a side salad. When they asked what kind of dressing at first I said "No dressing", then I said, "Could I just have oil on the side?" They said, "Is olive oil ok?" I smiled - olive oil is great!
I have been surprised how many Bible verses about health I have noticed this year. Sometimes it seems as if they just jump off the page. For instance yesterday I was reading in 2 Chronicles about Asa, one of the good kings of Judah. Here is 2 Chronicles 16:12. Though his disease was severe, even in his illness he did not seek help from the Lord, but only from the physicians.
It made me think of my experience. When I started having stomach problems, I first turned to nutrition. Whole grains made me worse, vitamins didn't help. Then I turned to doctors. Tests showed no cause, and medications didn't help. Then I turned to the Lord in prayer. That same day I read about the Blood Type Diet. A week later I was free of pain, and my health has continued to improve for 15 months.
I still study nutrition; I think it is important. I'm glad I have a doctor I trust; he can diagnose and treat things that I can not do for myself. But who best knows my type and the way I am made, than the God who made me.