My daughter has not had a glass of milk since the day I started on the Blood Type Diet. She never liked milk, and she resisted drinking it. When I read that milk was an avoid for Type As I felt so guilty. I said, "I will never make you drink a glass of milk again." She has a protein shake made with soy milk for breakfast every morning, and she eats yogurt several times a week, but she has not touched cow's milk. However at 14, her body needs calcium. I had been giving her 160 mg of magnesium and 400 mg of calcium a day.
She swims in a summer swim league, and she asked if I would consider swimming at night so that she could start getting in shape for the season. Three weeks ago we went to the pool together. She blew past me on the first lap, but several minutes later she was sitting on the side of the pool. She had a serious foot cramp. She stretched it and massaged it, but she was through swimming for the night. I knew it was her calcium so I added another 500 mg per day.
Last week she swam a little farther, but again had to stop because of a cramp in the other foot. This week she's taken 320 mg of magnesium and 1100 mg of calcium. She swam tonight completely free of pain.
When I started trying a new vegetable a week I was at a loss about what to do with some of them. If you've never had escarole, it helps to know that it's a type of lettuce! (I know half of you are thinking how can anyone not know what escarole is and the other half of you are saying esca-what.) I have lots of cook books, but most of them have fancy recipes with lots of avoids. I went to Half Price Books (a used book store) and found several vegetable guides. I bought one that described how to choose vegetables and how to prepare them.
This week the grocery had really fresh looking Swiss Chard. When I got home I consulted the vegetable book and learned that Swiss Chard is "two vegetables in one." The book said to strip the leaves from the stems and cook the leaves like spinach. They were very good, almost as good as beet greens. The book said the stems could be eaten either raw or cooked like asparagus. I prepared them both ways and we voted. My daughter and I both like them raw. I ate mine dipped in olive oil, she dipped hers in peanut butter. My husband preferred them cooked.
I'm going to stick with my "new veggie" topic for a few more days. Having been on the Blood Type Diet for less than a year, I want to encourage you if you are searching around this web site wondering, "What in the world do I eat with my meat if I don't eat potatoes, bread or corn."
When I first read the Type O beneficial list and saw dandelion, I thought "You've got to be kidding - that's a weed." It would have been a long, long time before I paid money for a weed, beneficial or not. However, I was invited to a birthday party at a very trendy restaurant, and as I looked over the menu some words jumped out at me "â€¦served on a bed of five greens including dandelionâ€¦" I ordered it, and surprise, surprise, it tasted fine. I still had not bought dandelion until yesterday. I saw some in the grocery store. It looked a little wilted, so when I got home I cut off the bottom two inches for the stems and plunged the whole bunch in a tub of water. By the time I got back to them a couple of hours later, they had perked up quite a bit.
For breakfast every morning I eat a mixture of seeds and fruit, except on the mornings that I run. Then I make an omelet, usually filled with some vegetable left in the refrigerator. This morning on a whim I put dandelion on top of the eggs. It cooked nicely, just like spinach, and tasted good. Tonight my unsuspecting husband and daughter will find dandelion in their salad.
Probably the best of the greens I have tried so far has been beet greens. Most other cooked greens need quite a bit of seasoning, but beet greens are delicious with just a little butter or olive oil.
The only thing wrong with beet greens is that they come attached to beets. I just can't develop a taste for beets. I'm glad they are a neutral. When I acquired a used juicer, I bought a book on juicing. The man who wrote it has long lists of juice combinations, but his #1 standby is carrot, celery & beet juice. The taste of that combination grows on you. So, I rummage through all the beets in the produce department selecting the bunch that has the most greens and the smallest beets. I thoroughly enjoy my cooked beet greens. Then I use up the beets in juice. (My favorite proportion is 3 carrots, 2 stalks celery, Â½ beet).
When I first started the BTD, I focused on weeding out the avoids in my diet, and eating more of the beneficials that I liked. Soon I became curious about foods on the beneficial list that I had never heard of. I decided to try one new food a week until I'd tasted all the beneficials. I'll start today catching you up on my new foods so far.
I had never eaten artichoke. I tried canned and they were horrible. Frozen were not any better. One day they were on sale 2 for a dollar in the produce department. I bought two and cooked them in the pressure cooker. They were delicious. I served them to my family dreading the response. It turned out my husband ate artichokes growing up and likes them a lot. My daughter doesn't like the way they look and hasn't gotten up the courage to try them. When her brother is home from college this summer, I'll see if I can get them to be brave together.
The first few times I fixed collard greens I ate them only because they were beneficials. Now I grill an onion, then add a small amount of water and the collards. They taste pretty good that way. They are really good when I season them with curry powder OR Cajun seasoning. I buy fresh when I can, but I keep a bag of frozen collards in the freezer all the time. They taste about the same to me.
My new beneficial last week was aduki beans. I bought a can of Eden organic adukis, salt free and seasoned with seaweed. Everyone liked them which is great because they are beneficial for both Os and As.
We journalists like quotes, and here is one I heard today:
"God may heal you, but if you don't change the way you eat, you'll get sick again."
We had friends over for dinner Friday night. I asked my husband what he would like for me to fix. He said "Remember that meat and cheese casserole you used to make, let's have that." There was a reason that I "USED TO make" that casserole. It has three ingredients: noodles, queso, and ground beef. The noodles and cheese are avoids for me; the tomatoes and beef are avoids for my Type A husband and daughter.
I asked my daughter what she thought about the proposed casserole. She wrinkled her nose, because she likes each of the individual ingredients but she does not like her food mixed together. Then her eyes brightened, and she said, "Mom, why don't you set it up like a taco bar. Let everyone go by and pick what they want to eat."
That is exactly what we did. I had a bowl of ground beef and a bowl of ground turkey; a bowl of queso and a bowl of noodles. I had a big bowl of greens and a large platter of other salad vegetables. I baked kamut rolls. I explained to our friends that they could mix up the ingredients any way they wanted. When we sat down at the table no two plates were alike.
For dessert I fixed the walnut torte in the RECIbase on this website and served it with diced nectarine. I was a little suspicious because the ingredients were very unusual, but it was delicious.
On a different subject, how is this for a greeting. "Good health to you and your household, and good health to all that is yours." You'll never believe where I found itâ€¦in the Bible. It's 1 Samuel 25:6.
My favorite place to run is a park near home. There is a steep hill in the middle of it, and a running trail about a mile long circling the hill. Several trails go over the top of the hill. When I first get there I climb up to the top and back down. That gets my muscles warmed up. Then I run 1 Â½ laps around the hill. I climb back over the top, and return to my car for water.
Yesterday spring had arrived at the park. The trees and bushes were bursting with new life. A tree at the top of the hill was covered with yellow flowers. Along the trail were trees with bright purple flowers and other trees with delicate white flowers. On the ground were bushes with pink flowers and wildflowers of all sorts of colors. The dark green of the evergreens was in stark contrast to the pale green of the newly budding leaves. It was a gorgeous day for a run.
If anyone was to ask "But which color is right?" or "Which color is best?" we would think they were crazy. You would never say that the purple flowers are superior to the white, or that the pink will take over from the yellow. The beauty is in the variety. Especially at spring time I see the hand of a very creative creator behind the variety of color and shape.
Yet ever so often I read in Heidi or Doc Bron's columns questions like "Which blood type is best?" or "Will Type A and B eventually replace Type O?" As if we could change our blood type, anyway! I enjoy the many personalities, sizes, talents, and yes, even blood types found among human beings. Each type has unique strengths, and each type has its challenges. What a dull world it would be if we were all the same. In the incredible variety of people there is evidence of intelligent design.
I hope it's spring where you are. Celebrate the joy of new life! And celebrate the unique and wonderful way you were made.