I am NOT jumping on the fear filled bandwagon about a pandemic. I laughed yesterday when the US Stock Market was down because of swine flu. I was nonchalant over the weekend when people where DD works were concerned because there have been 3 documented cases at high schools within a 50 mile radius.

However, I did read with interest this morning a thread on the Forum in which Dr. D participated. Here are his recommendations:

Protect the gut and respiratory passages.
Elderberry should be used only by people under 15 or over 35 during active infection. It can be used by others as a preventive. It has to do with it having the potential to ramp up cytokines, which increased the inflammatory reaction. This is more of a problem with people in that age group (older and younger people have a more moderated immune response)
Masks not only keep droplets out, they keep your droplets in.
Zero-lectin diet would be best.
Be wary of immune stimulants.
Lomatia might have possibilities.

He also recommended this link.
http://www.dadamo.com/science_bloodgroups_influenza.htm

I went to the For Your Type store site, and saw that Dr. D’s ProBerry capsules are on sale. I thought perhaps it would be prudent to have a couple of bottles on hand, just in case.

This was my first order from the store. I will hasten to add that this is not a commercial and Dr. D did not ask me to blog about this. In my usual way I’m just passing on to you what I’m thinking about my family on the BTD. I’m more afraid of endless media hype than I am of getting sick. However, it does not hurt to be prepared.

http://www.4yourtype.com/prodinfo.asp?number=NP014

A quick glance at the Type O/Hunter food lists could be overwhelming because of the abundance of choices. A closer look can be disappointing, because many of the foods are not locally available, and many others are too expensive. Lamb and bison used to be in that category.

Lamb was available at my grocery store – if I wanted to pay $10 per pound for a bone-in chop. (which I will emphatically say I did not!) I well remember the day I found boneless leg of lamb at Sams Club for about the same price as a roast. Suddenly it was possible to enjoy this Type O beneficial on a regular basis. Not only that, the package says that the lamb is 100% grass fed. I know that grass fed meat or yard raised poultry is better for my body, but it’s not usually good for my budget.

Interesting, while lamb is not a popular American food, once I found a good source for it, the quality was superior to the easily available beef.

I’ve eaten bison when we’ve vacationed in Colorado and Wyoming. However for years I could not find it in Texas where I live. Once I got really excited when I saw buffalo sausage in a store, but my enthusiasm vanished when I read that the top two ingredients were buffalo and pork. No way! Last year I found buffalo hot dogs in the freezer section at the Health Food store. But they were expensive and very salty.

This week I answered an ad for a used bicycle in town 30 miles from where I live. It sounded perfect, and I drove over with every intention of buying it and going for a ride that afternoon. What a disappointment, the “like new” bike was rusty, and the seat was frozen. I couldn’t even have taken it for a test ride.

On the way home I passed an HEB grocery store in another town. I went in to pick up food for the weekend. In their meat department they had ground bison and bison steaks. Ground bison was $5 per pound; bison steak was $5 per 8 ounce package. I got two packages of ground bison and one bison steak. The package says that the bison is guaranteed natural grass fed and no hormones. I have never found grass fed beef for that price!! There is an HEB in my town, and I’m hoping they will also start carrying bison. If not, I think it would be worth a drive once every couple of months to stock my freezer with bison.

The price of the steak was more than I usually spend on meat, but I really wanted to try it. In it’s defense, it was very lean and well trimmed - no visible fat. So there was no waste. I sprinkled it with Braggs liquid aminos, and cooked it at 400 degrees in the oven. It was delicious.

Once again, when I finally find an unpopular beneficial, the price is more reasonable than many readily accepted cuts of beef. Some day perhaps I will find canistel for the same price as pears or Jew’s ear in the produce section next to mushrooms.

This week has flown by. Going to see my Mom and getting serious again about job applications have distracted me from blogging. I’ve been to three luncheons in the past week. That’s a higher than usual number of meals eaten in restaurants. Each presented it’s own BTD challenges.

Last Wednesday I attended the Tea Party across from the Courthouse in our county. After the Tea Party, two friends and I went out to lunch. We chose a local restaurant that I have passed many times, but never tried. They had a plate lunch that comes with a vegetable and a salad. It sounded perfect until I asked what the vegetable of the day was. “Corn,” said the server. I was not going to get into an argument, but corn is not a vegetable!!! I abandoned the idea of meat and vegetables, and ordered an omelet. I have been intrigued by a line in one of the GenoType daily e-mails that said regarding Hunters, “To help heal and regenerate your digestive tract, aim to eat seven to nine eggs a week.” This omelet contained NO bacon, sausage or ham. Instead it was loaded with beneficial vegetables. It was a good and filling choice.

Friday I returned to my hometown to visit my Mom. The trip was scheduled to coincide with the funeral of the father of my best friend from elementary and high school. After the service, the family invited me to join them for lunch Chili’s. I like eating there, because they are quite agreeable to serving me a hamburger with broccoli instead of fries, and they are very generous in their broccoli portions. The topic of conversation for most of the meal was dieting. My friend and her husband are on a variation of the Atkins diet that has them only drinking Atkins shakes. A cousin has recently had stomach-stapling surgery. She ate about 1/3 of her meal, and took the rest home in a to go box. An aunt is thinking of paying high dollar for a doctor-monitored program. I said I was had been on the Blood Type Diet since 2003. None of them had heard of it, and the level of interest varied. My friend is Type O. She was relieved that the low carb approach of Atkins was heading in the right direction. The cousin specifically chose stomach stapling because she did not want to ever be on another low carb diet. The aunt seemed to think that paying a high price and having a doctor’s input would motivate her. It illustrated to me the confusion of people who are confronted with so many contradictory diets, but no one blinked an eye when I dumped my hamburger out of the bun and left it behind.

Today I attended a ladies’ luncheon in the town where I live. I realize that I may need to do a little networking, and develop some stronger ties here, in order to find a job. I met some delightful women; some of whom I hope will become friends. The menu was fajitas. I knew I could make a meal out of the meat and lettuce. However they also served green beans! I don’t usually associate green beans with Tex-Mex food, but I was certainly glad to see them. They were well seasoned, though I couldn’t quite identify what the seasoning was. We did not talk about dieting, but as I looked around the table, I noticed that I was not the only one who said “No” to tortillas.

After three luncheons so close together, I’m ready to eat food from my own kitchen for a while.

Our church had a brunch between Bible Study and Worship on Easter Sunday. The lady who was planning it told me she had an oversupply of desserts, so I said I would bring stuffed eggs. That was a challenge, because sometimes my hard boiled eggs turn out perfect, but sometimes I can’t get the shell off without tearing the egg to pieces.

I went to the internet, read at least 10 recipes, and watched several You Tube videos. Each said theirs was the perfect way to cook hard boiled eggs, but each was different. I was cooking eggs for my church – I had wanted a consensus.

First I looked for points of agreement. They all agreed that using old eggs was better than using fresh eggs. I didn’t know that. I had 8 eggs in the fridge that were 2 weeks old, and a dozen that I had just bought. The statement about old eggs being easier to peel was true. I could identify the 8 old eggs as I was peeling them. Two sites said that adding a teaspoon of baking soda to the water changed the ph and made eggs easier to peel. I did this, and I think it helped, because even the fresh eggs peeled better than I expected.

Most sites said to put the eggs in tap water, and then turn on the heat. Two sites said put the eggs in boiling water. I went with the majority opinion. The temperature and cooking time varied a lot. I followed the recipe that said not to bring the eggs to a rolling boil, but to keep the temperature at a simmer where little bubbles were steadily coming up from the bottom of the pan. I cooked my eggs uncovered for 12 minutes after they started to boil.

Some sites said rinse the eggs in cold water; some said immerse them in ice water. I usually rinse in cold water, so this time I lifted the eggs out with a slotted spoon and quickly put them in ice water.

The most intriguing way to peel eggs was to take off a little bit of shell on both ends, and blow the egg out of the shell. I did not try this. I was preparing food for a church brunch, and I expected other cooks to use safe and sanitary methods. Blowing eggs will have to wait for a time when I’m cooking them only for myself.

The most common way to peel eggs was to roll them on the counter. I watched You Tube cooks get perfect eggs this way. It didn’t work for me. The eggs were peeling better than usual, but enough shell was sticking to leave indentations in the eggs. Still intrigued by the egg blowing technique, I removed a little bit of shell from both ends, and then held the egg under cool running water. There wasn’t enough pressure to push the egg out of the shell, but the water did seem to run under the membrane, and peeling was much easier.

Whether it was the 12 minute cooking time or the ice water bath, I don’t know, but there wasn’t a hint of gray or green on the yolks. They were a beautiful yellow. Pre-BTD I used a prepared dressing for stuffed eggs. This time I used half mayonnaise, half mustard, both made from neutral ingredients.

I liked the way they turned out – but would the church members? Indeed they did. I hardly brought any left overs home.

An Easter brunch is a great time of fellowship, but an Easter sermon should point us to the Savior. Here is a taste of what I heard last week – People will say some nice things about God. They may even show up in a church service and go through pious platitudes. They are comfortable talking about our culture, our country and our world. Everything will be ok as long as God doesn’t get pushy. As long as God doesn’t demand ownership, everything will be fine. Man would rather worship nature, a moral code, or himself (I can be a god) than face the all powerful creator-father God.

I’m reading a fascinating book called “The Screwtape Letters.” The author talked about the Blood Type Diet in the chapter I read this morning, though he couldn’t have known it, since the book was first published in 1942.

He started by recognizing that God has built into us natural desires which are good because they make life pleasant and possible. We need to eat; we long for friendships, and we appreciate beauty. One of the tactics of the devil is to take that innocent enjoyment and exaggerate it until it becomes perverse and harmful. An obvious example is how the natural desire for intimacy in marriage has been twisted so much that it has led to infidelity and immorality.

God made us so that change is pleasant. We enjoy the differences in the seasons, the diversity of personalities, and the thrill of travel. We also enjoy variety in the food that we eat.

The author grabbed my attention when he began to use food as an example. God never intended food to become an end in itself, he said. When it does, it can become the sin of gluttony on one end or an eating disorder on the other. This was particularly interesting to me, and as I thought about it, I expanded it, adding some of my own conclusions.

God himself built variety into food making it sweet, salty, sour, or bitter. Then he added all of the distinctions that fragrance add to taste. This is good, but where there is something good, there is fodder for the devil.

Sugar, and the sweetness it gives, is pleasing to the taste, but modern transportation and food processing have led to sugar addictions. We have an insatiable desire for sugar that, if it is unchecked, leads to disease. The same holds true for salt and fat.

Because our bodies are different, a food may be good for some, but bad for others. The beneficial and neutral food lists are long and filled with diversity. Yet how often do I read about unhappy Type Os who can’t make themselves give up wheat, or disappointed Type As who think giving up shrimp is unfair.

The author writes, “The pleasure of novelty is by its very nature more subject than any other to the law of diminishing returns.”

The quest for a new recipe can be good, and a new combination of tastes is exciting. But as I look at commercials for food products and restaurants I see what the author is talking about – an insatiable desire for change. On the Forum (and even around my on dinner table) I hear that food is boring.

I have examined myself this morning, asking to what degree has my innocent enjoyment of change been converted it into a demand to constantly have something new. Am I satisfied with the bounty that God has provided, or do I let my mind wander into the areas that are forbidden fruits? Am I contented or complaining? The honest answer, of course, is a little of both. The revelation to me is that to the degree that I am complaining, I am allowing my enemy to manipulate my mind and distract me from the goodness of God.

DD came home for the weekend to attend a training session for her summer job. Her roommate came with her to enjoy a few days of warm weather in the country. The roommate is also Type A, and she has been curious to watch how DD has eaten this semester. DD and I planned the weekend’s meals around beneficial foods that are favorites of hers. We had salmon (her family doesn’t eat much fish) and black eyed peas (which she gets only at New Years).

I wanted to fix spinach, because it is the most socially acceptable of the cooked greens. I suggested one of my favorites – spinach, raisins, and almonds - but DD reminded me that raisins are toxic for Teachers. So we used dried cherries instead. It was fabulous. I’ll never go back to raisins again.

Sunday night after they left, I had a craving for fried okra. Someone had posted on the Forum that they oven fried asparagus the same way I oven fry sweet potato chips. If it works for asparagus, why not okra? I poured thin film of light olive oil on a cookie sheet and added frozen chopped okra. I cooked it at 400 degrees, stirring every 5 minutes or so. I decided it was done when it was a little brown on the edges. That night when it was fresh and hot it was very good. I’ll admit it’s not as tasty as deep fried okra - usually coated in wheat flour and corn meal - but since that is no longer an option, this is a good substitute. I ate the left overs the next day. They were not as good – a night in the refrigerator cancelled all of the crispness.

I got my cholesterol report from when I gave blood in February. It is an improvement over my previous cholesterol report, but not quite what I had hoped. Last year my triglycerides were 72, and my ratio was 3.0 – both excellent readings. But for the first time in my life my LDL bumped above the magic 130 number. It was 150.

Some would have advised me to abandon beef and lamb which are so good for Type Os, but I knew better. I stayed with beneficial foods. I had become very liberal in my servings of beneficial oils and nuts. I cut those portions back within the BTD guidelines. I also added extra Vitamin B6.

The new report shows my triglycerides at 71 and my ratio at 2.9 – still excellent. My LDL has dropped to 135. I have let paperwork encroach on my exercise time way too often since my Dad passed away. I’ve missed the release of tension that exercise always gives me. Now I have a double reason for making sure that I don’t let desk duties distract me. I’ve also added some time release niacin just to make sure that the LDL isn’t sticking anywhere that it shouldn’t be. I’ll let you know what happens in six months.