My daughter suggested your book(s) as a result of a problem with cholesterol (I do not wish to use drugs to lower these numbers as they have innumerable side effects) I am type II diabetic, have lost 60 lbs and have eaten VERY carefully. I have been able to completly control my glucose numbers with diet and excercise ( hb1c at or below 5.2) but I have had little or no effect on my cholesterol. She explained the concept of food "sensitivity" (hdl;56 ldl;162 tri;138 total cholesterol 246)I have been Very carefully following your diet recomendations for 3-4 weeks now and will have follow up blood work in october.



I recently aquired the Encyclopedia version of your series and now have all three. There seem to be some discreptancy between books. Eg. I am type o...for condiments Mayonaise is AVOID, and worcestershire is NEUTRAL in Cook Right 4 Your Type. In your Complete Blood Type Encyclopedia these items are reversed. I have enough trouble keeping all this new info straight...do I now have to go over item by item checking for contradictions...and which is the correct information. thank you, hoping for a quick response -- Judith V



Hello, Judith! I think you're doing a great job in getting your weight down -- congratulations on all your hard work!



There were new developments in research which are reflected in the food lists of later books (Live Right 4 Your Type, the Encyclopedia and the individual "little books," Blood Type Food, Beverage & Supplement Lists). We maintain a database here on-site for your use in reviewing any food item you want a value for: TYPEbase3®.



I'd like to suggest one highly effective strategy for lowering your cholesterol without drugs: Chinese Red Yeast Rice powder. That link will take you to a site with a great reputation for the highest-quality product -- use the Contact Me or Order link for details on obtaining it. This substance has proven itself even in people whose cholesterol levels remained dangerously high in spite of dietary and drug interventions -- without side effects. Look it over and see what you think!



Use a daily teaspoonful of high-lignan (FRESH) flax oil. It does wonders for balancing those HDL/LDL ratios back where they belong.



I hope you'll come back with any questions at all that may arise, and thank you so much for writing, Judith! :-D

Dear Heidi Merritt, I am a 34 year old male who is about 5'7", 130 lbs and an “O” positive blood type. I just started practicing eating and living correctly for my blood type last month after reading a good part of Dr. Dadamo's excellent books.



However, I have always had an extremely high metabolism and can never gain weight. Can you recommend any special foods, special exercise or way of living for my blood type that may help me put some additional weight on my body. Any suggestions or advice would be extremely helpful. Many thanks and I'll look forward to your response. Best regards, Ryan in Round Lake Beach



Hello, Ryan! Welcome to the Gate of the Sun!! :-D (I dunno where that came from, it just popped out. I'm odd like that. ;-}) Welcome!



OK: First off, you're quite fortunate to be of naturally slender build. I know that's no comfort when you're trying to bulk things up, but just keep in mind that the people who live to be 100, 110, 120 are almost always the life-long slender folk. ;-)



Now: the O diet will provide abundant goodies to get your muscle-building project underway. Consider that the diet is designed for a 150-pound person. Use the high range of all the frequency tables in Live Right 4 Your Type for secretors, and eat for 150 pounds at the moment. When your weight increases beyond 150, add percentages of the frequencies and portions to match your weight.



When trying to up one's food intake, there's one of two ways to go, and I want you to follow the one that chimes in best with what feels right for you. You can snack between meals (use protien primarily -- a little jerky, a bit of leftover hamburger, a handful of nuts, a rice cake with almond butter, a piece of quiche, or a hard-boiled egg). Or, you can add a bit to one of the three meals you eat daily. Just make sure you're well-content after each and every meal -- never go hungry, and don't fall back on "power drinks" or other garbage. Eat real food. Don't skimp on protein or fat, ever. Load in those vegetables each day -- they're keys to staying focused and physically healthy.



Follow the exercise guidelines in that book. Do two, and two only, high-intensity weight training sessions each week. Focus on heavy weights -- if you can lift it five times in a row without straining, it's too light -- and minimum reps for that maximum weight you can handle for each muscle group. Work each muscle TO EXHAUSTION: get one of the gym staff (someone with a decent attitude) to walk you through that part of it. Enlist their help -- you're paying their salary, my friend. Work the upper body on session 1 of the week, and the lower body on session 2. On three of the other days of the week, do some light cardio and/or sport such as hiking, running, swimming, skating, basketball, volleyball... whatever toots yer flute. ;-) But keep it light and fun, no overdoing. Kinda kick back on your non-training days. Loaf around. That's when the building part of our show actually happens, as the muscle fibers repair the "damage" you instigate through training. That's a good thing, the muscles LIKE to build themselves, and it's a very ancient and well-recognized process for them!



Please do keep in touch, Ryan! Let us know how this works for you, and ALWAYS, always write in if you have any questions or problems as things go forward! :-D

Hi Heidi, thanks for your response on 'breakfast' ideas - I'm still in mourning for my morning pleasures (sorry, pun unintended) but at least I know what I should be aiming for now... meanwhile, any O's out there with tasty 'first meal' ideas, please share!



Now a couple of quick qus for you, Heidi: About your stock/broth recommendations - does it retain a significant amount of protein? I mean, would a bowl of meaty broth make an adequate daytime meal for an active O?



About distilled water for Heallix: just received my first batch of Heallix in the post, v. excited about possibly killing off what I believe is a low level persistent virus that gives me chest inflammation any time I'm a little bit run down (so, so boring and demoralising) ...wondering about the distilled water thing. a) where can I get it? b) can I make it myself? c) to what extent would boiled, filtered or bottled spring water compromise the effect? I ask the latter because I travel a lot and those are often my most run down moments, so I really need to know how I'm going to use Heallix on the run! thanks as ever for your patient wisdom. x Kate in England.



Hello, Kate!! Sorry the mourning period's still taking its toll! :-)



The stock has a good amount of protein, but it's primarily a 'mineral brew.' Cook your meat and veg in it -- chop up whatever you'd like as a soup, and dump it right in. A very ancient cooking practice, and very flavorsome when salted & herbed to your taste.



Yes, do carry small bottles of distilled water with you on trips, for use with the Heallix. I've tried all the other options, and they combine to form a cloudy liquid when the Heallix is added. Only distilled water will do. Look for it in gallon jugs at the supermarket. Folks in England, could anyone recommend a brand of distilled water Kate might easily find?



And... there's nothing like steak & eggs, or steak & kidney pie re-heated. YUM!! ;-) Please do add suggestions for Kate, anyone? Best wishes, dear!! and thank you for your message! :-D

Hello Heidi Well after a summer looking after my dad (great homepage about kidney disease!!!) and my daughter, well I think my eating was very much in the low priority- so this autumn i`ll get my B-diet back on track and keep my daughters O diet simple and easy -BUT she misses soured cream so MUCH what can substitute it in dressing etc- it would be lovely if I could eat it as well! she hates soy- She want someting to go with her veggies or sweet potato chips- I think 100% homemade mayo is a bit fat- but what else can I do?



BTW there has been alot of talk conserning using cornstarch as foodcontainers/plasticbags etc - would food wrapped in theese be a healthhazard for me? Hope to hear from you or somebody else . Henriette B-secr.



So nice to hear from you, Henriette! It certainly is time to start taking a little better care of YOU, my dear!



For your daughter, how about some lovely raw-milk goat or sheep yogurt? Full-cream! Where you are, it should be no trouble to find such things. You would both enjoy it very much. It stands in beautifully for sour cream. Your homemade mayonnaise is also absolutely fine as a base for dips. It is not the "fat," but the "kind of fat" that counts for us, thank goodness. Thin it to the consistency desired, jazz it up with a bit of lemon juice, chopped green onions, garlic, salt, whatever spices she'd like, and I think she will be very happy!



If the cornstarch bags or containers will degrade over time and/or with the presence of moisture, then you should indeed avoid them. I'm interested in these products -- could you give us more detail, perhaps a reference we could read online? The only cornstarch storage products I'm familiar with are the meltable 'peanuts' in which conscientious manufacturers (like NAP) pack their products.



Bless you, Henriette! Stay strong and lively, and keep writing!! :-)

Hey Heidi! Just a note to check in. I am loving the non-secretor group! It is chock-full of great ideas and recipes, not to mention wonderfully supportive people. I have been working at clearing out my kitchen of all the no-nos and stocking from the must-have pantry list.



I've also found some great recipes and ideas (ground pumpkin seeds make a GREAT 'breading' for fish or chicken, seasoned with salt and spices; just watch 'cause they scorch easily). I've also been canning-homemade plum sauce, peach-blueberry jam made with chicory syrup, pumpkin butter...I'll be doing some stock next. I often buy soup bones from the butcher or inexpensive bone-in chicken parts to make stock. Easy and much tastier than water in recipes.



I actually use a lot 'cause I try to make a crock pot of stew each week for easy freezer meals to take to work. Don't know if you can post about the non-secretor group (or if you've done so before), but I would highly recommend it to all nonnies. Anyway, I just wanted to check in and say hi and thanks. Cheers, Paige



Well, wonder of wonders, I'm REALLY thrilled you've found a happy home with Nina's ragtag band of explorers!! Thanks so much for the report, Paige -- it makes me very happy! :-D