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Darn it, Lee, it bothers me no end to tell someone that a favorite element of their local cuisine is a baddie for their type. Here's Peter's column on Blood Groups, Nitrates and Nitrites. I don't have a definitive answer on whether home-smoked = restaurant-smoked = commercially-packaged smoked. What I can tell you are two things: (1) sodium nitrate and/or potassium nitrate ("saltpeter" to you old-timers) are the real bugaboos, and you will find them listed as additives to some commercial sausage and jerky products (they produce the desired red color). Ask the chefs at your eating places if any sauce they use contains sodium or potassium nitrate -- if they do, donchu eat it. (2) Get a nice whopping dose of vitamin C (acerola cherry or rosehip-based only, please) before heading for a dish of kalua-style food. It will help short-circuit any lurking nitrosamines. Enjoy!!
Not a thing as far as I remember, Ann. I'm sure that if Peter felt salt were an issue to be addressed, he'd a' done it. So, I'd suggest moderate use of good sea salt, drink pure water, add some high-solids mineral water now and again to optimize electrolytes, and not to worry. :-)
Hanna, do the best you can! That's what we all do. Tangerine, plaintain, orange, papaya, mango, honeydew, coconut and banana are the only avoids for type A out of the whole fruit list, so keep an eye peeled for any fresh fruits in your local markets now and again, OK? But the tinned ones are fine! Spelt flour is the closest to wheat for making baked goods, although it has a more delicate gluten than wheat so it tends to require a little more leaven and bake up better with only one rising rather than two. You could mix white flour in with the spelt, and add some oat or soy flour for body. The only avoids in the grain department for type A secretors are teff, wheat germ, wheat bran and whole wheat, so search around and see what kinds of flour you can find and keep experimenting! The Gluten-Free site has thousands of recipes. Check the ingredients against the TYPEbase3 database and go to town! :-)
Kevan, write back and tell me your blood type and I'll do my best to help!
Hi, Melanie! Follow your own diet (assuming you're the Mom?). It will ensure your optimal health and the best supply of milk, along with the usual lovely 'surprise' side-effects -- all good! If you notice that the baby is discomfited when you eat certain foods, just limit them somewhat. Every nursing experience is different, and with attention and responsive effort, Mom gets the hang of the little details soon enough. I always get a bit of a thrill when I hear about nursing mothers following the BTD. What a great way to experience this wonderful thing -- and what a fabulous start for the kidling! :-D
Many thanks for this chance to learn so much and share with all of you ~~ and, ^