Archives for: December 2006, 23
I will be presenting a series of Blogs treating of restaurant offerings suitable for B secretors, with key questions to ask oneself and one's waiter/chef at each ethnicity of eatery.
First: In all cases, decide in advance whether this is a "special treat"/once-in-a-blue-moon occasion, or a regular occurrence.
Second: Do you follow the Blood Type Diet at Tier One? or the more restricted Tier Two? or otherwise? (The tiers are explained in Dr. D'Adamo's Live Right 4 Your Type, the same source for information on Secretor Status.)
Having established these two personal criteria, you'll learn to evaluate a cuisine according to its two major staples: Its grain(s) and its fat(s). These will determine whether you may enjoy bread(s), noodles, and the like, and whether you may order sautéed/fried foods or must stick to grilled/roasted/broiled or steamed dishes.
Then, for each Cuisine: Beneficials, Neutrals, and Avoids will be broadly outlined, and, finally, under "Orders" will be listed some sample compliant dishes.
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Restaurant Ordering Guide for Blood Type B
Part 1: MEXICAN CUISINE
Mexican cuisine, wonderful as it is, boasts of several pitfalls for those with blood type B:
First: A staple grain is Corn, found in corn tortillas, corn chips (nachos) and cornmeal (tamales), as well as in corn oil, which brings us to ...
Second: Along with corn oil, Lard is a staple oil in most Mexican restaurants and is equally off-limits for most compliance levels for B. You may be lucky enough to find a Mexican restaurant that features lard-free cuisine. Do ask what is used instead: It might be another off-limits oil, such as safflower or peanut.
Canola is acceptable in extenuating circumstances, being an "avoid" at Tier Two, and to be used "infrequently" otherwise.
Beyond these "Avoid" staples, many more distinctives of Mexican cuisine are off-limits to the compliant B. However, forearmed with the following guidelines, one can find something delicious and nourishing to eat at a good Mexican restaurant.
Protein: Salmon, Halibut, Cod, Mahi Mahi -- other fishes
Veg: Peppers (bell, jalapeño, et al)
Fruit: Watermelon, Banana
Protein: Beef, Fishes, Pork (Tier One only)
Dairy: Eggs, cheeses, sour cream
Grain: Rice, white flour tortillas
Veg: Jicama, onion, lettuce.
Fruit: Lime, orange...
Dessert: Flan custard...
Beverage: Wine/Sangria, Beer, Coffee, Liquor (Tier One only)
Protein: Chicken, Pork (Tier Two), Shellfish
Grain: Corn, cornmeal, corn tortillas, nacho chips, tacos, tamales
Oil: Lard, corn oil, other oils (ask!)
Beans/Legumes: Black beans, pinto beans
Nuts/Seeds: Pumpkin ("pepitas")
Veg: Tomato, olives
Condiments: Tomato salsa, tomato sauces, guacamole
Beverage: Margarita (Tier Two)
Scallop Ceviche (no tomato)
Cheese Omelet with peppers and onions (no tomatoes, no salsa)(ask what oil is used)
Cheese Enchilada (on flour tortilla)(no tomato sauce or guacamole)(ask if oil is used...)
Grilled Steak Quesadilla on flour tortilla
Vegetable Quesadilla on flour tortilla
Grilled Steak or (benef. if possible) Fish Fajitas (no beans, tomato, or guacamole) with peppers and onions GRILLED, not sautéed, and with rice that has no tomatoes in it: Ask!
Chile Rellenos (no sauce)
Grilled (not sautéed) Fish or Steak with (tomato-free) rice and/or salad, and STEAMED vegetables
Beer or Wine
Margarita (Tier One only)
Note: I will treat Tomatillos as a Neutral until I'm advised that they carry the same/similar lectins as Tomatoes. If you find out more, contact me, and I will edit the column to reflect that.
Another note: There's a Mexican restaurant here in San Francisco serving salads with goat cheese (!) and jicama, over which one may enjoy grilled steak or fish. Many restaurants aim to please. Keep your ears/eyes open for the gems.
More cuisines to follow, B's: Stay tuned!