What is the "most common" blood type? -- Darlene



The most common ABO type worldwide would be O, followed closely by A, then B, and AB. Taking several blood-type systems into account, it is most likely that type O+ secretor MN males are the most numerous group ~ and type A2B- nonsecretor NN females the least numerous. :-)



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Dear Heidi, For soaking beans is it ok to use unfiltered tap water or is it better to soak them in mineral water if you're serious about minimising toxins? Or do you think it's worth buying a good water filter for this purpose? I don't know whether water filters can filter out all the hormones and chemicals in tap water. Very confused. Olympia.

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Hello, and thanks for a great column. Do you have any info on home water filtration systems? We are considering the purchase of a catalytic/magnetic system to prevent calcium scale buildup, and a system using KDF material. Have heard that RO systems may not be safe, although they are ? the only ones that will remove fluouride. Andrew Weil uses a distilled system, but we once put distilled water in our fish tank, and we had to do CPR with tap water to revive the fish! Like your upbeat approach. Ann



Hi, Ladies ~ I'm no expert on water filtration systems. I'd think the first step would be to get your tap water tested by your local authority. You may find your water is quite good, and needs only a perfunctory filter. I would at least use a charcoal filter for water used in preparing food and a run-of-the-mill filter for shower or bath water, and consider more expensive means of purification if an assay proved it necessary. Distilled water would be fine for soaking beans, but not for one's regular drinking water. (Wow, Ann! Close brush with death for those fish!) Generally speaking: the livelier your water, the livelier you will be. Clean spring, well or mineral water are the best for drinking. Beyond that, I can offer only my best wishes to everyone in organizing your various home filtration needs!



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Hello Heidi, Can you please tell us the proper way to make ghee? Dr D gave a recipe in May of 2000, and he never said anything about having to strain it. Since then I have seen on ER sites that straining is necessary, so I wonder if I am doing it wrong. Please advise, and thank you. theresa



Well, I don't strain mine. The brown bits stick to the bottom of the pan almost without exception ~ if you wish to use cheesecloth to strain it, you can, but you sacrifice a bit of ghee to the cloth that way. There is no requirement that you strain it ~ just that it cook until the water is gone (use the paper strip method: dip the strip into the ghee and light it over the sink. If it sputters, keep cooking the ghee and test again until it does not). I skim the foam from the top while cooking. Other than that, it's a matter of trial and error. Don't be concerned about doing it wrong ~ just keep an eye on it so that it does not burn, and remove from the heat once it passes the strip test. :-)



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And a very merry Christmas Eve to all! :-)



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