One of the things I so appreciate about Dr. D'Adamo's books is the supplement guides. The number of nutritional supplements available to us American consumers is truly staggering and can be overwhelming at the shops; D'Adamo's advice for supplements appropriate to each blood type for a given purpose is not only welcome but phenomenally accurate.

Indeed, one of the most convincing factors affecting my initial trust in his work was his touting Magnesium so broadly for Type B. I quote here what I then read in Eat Right 4 Your Type, p. 178:

"Magnesium is the catalyst for the metabolic machinery in Type Bs. It's the match head -- what makes Type Bs metabolize carbohydrates more efficiently. Since you are so efficient in assimilating calcium, you risk creating an imbalance between your levels of calcium and magnesium. Should this occur, you find yourself more at risk for viruses (or otherwise lowered immunity), fatigue, depression, and, potentially, nervous disorders. In these instances, perhaps a trial of magnesium supplementation (300-500mg) should be considered."

I had, solitarily, "discovered" magnesium at least a dozen years before I'd heard of Dr. D'Adamo, and was already using it as my own, idiosyncratic, nutritional tonic. P. 178 of ER4YT almost singularly sold me on D'Adamo. But there was more.

On the following page he names Licorice first among phytochemicals appropriate for B. Again, many years previously, I'd discovered Licorice tea in a tea catalogue from which I'd thereafter ordered it by mail and enjoyed it as my (quirky) herbal beverage ever since...

Well, since discovering and adhering to the BTD, I've had occasion to discover other supplements -- and weed out options inappropriate for my type -- as well as to find my personal preferences repeatedly confirmed by Dr. D'Adamo as of great medicinal value to Type Bs. More examples of his prescribing, for B, my own established preferences:

- Ginger
- Epsom Salt Baths
- Eleuthero
- Melatonin
- Schisandra

PLUS:

- Evening Primrose Oil (fem. balance for all types)
- Ghee (Likewise, for all types)

ONE such confirmation might have been deemed a coincidence. But NINE?? (I've also since benefitted from supplements I only discovered FROM Dr. D'Adamo, including Larch and elderberry...)

And then I added his confirmations of my practice of SINGING and my choices of tennis, walking, t'ai chi, and dance for stress reduction and exercise, and I knew that my many years of selecting and self-prescribing components of my lifestyle and "program" had brought me to where I could consider his work an extraordinarily excellent fit, and, indeed, marvellously accurate and trustworthy.

I can say that over the past several years, I've seen this excellent fit between D'Adamo's contribution and my friends, family, acquaintances, and clients numerous times. In fact, a current client, and her husband, and her mother, are all downright amazed to learn from me just how D'Adamo's work jibes with what they know to be true about their own diets, diseases, constitutions, and practices. They have visited the website and, yes, ordered his book(s)!

It's this Confirmation of the established intuitions and practices of health-conscious adults in my orbit that is so convincing and satisfying. It's but one of the reasons I don't usually view the acceptance/adoption of the BTD as a "conversion". All too often, I hear, "I KNEW that!" and "Incredible! I already eat that way!"

My Forum buddy, Henriette, and I are staunch Cream Advocates, especially for us B's. In her honor, and as I've promised her, I am here presenting the butterfat values of numerous dairy products, and then: A few extraordinary recipes. All of this information is from Sophie Grigson's marvelous book, GOURMET INGREDIENTS.

Buttermilk: 0.1%
Fromage Frais: 0.1-8%
Greek Sheep's milk yogurt: 8%
Strained Yogurt: 10%
Smatana: 10%
Half-&-Half: 12%

Ricotta: 15-20%
"Coffee Cream": 18%

Sour Cream: 20%
Crème Fraîche: 30% minimum
"Light Cream": 32%
"Whipping Cream": 40%
"Double Cream": 48%
Clotted Cream: 55% minimum
Mascarpone: 90%
Note that these are "British" measures. The French measure fat [matière grasse] as a percentage of dry matter/solids, whereas the above are as a percentage of total mass, including liquid, so French numbers only LOOK higher.

Here are three recipes from this unique book, especially for us cream-lovin' B's:

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1. CLOTTED CREAM (Fine for all B's and for AB secretors on Tier One)

Slowly heat very creamy milk to 176-185 degrees F, holding it there about 30 mins., then cool it. The cream rises and forms a thick golden crust on top of the milk (skim it off and slather it on warm scones!). The heating gives the cream its "cooked" flavor, and prolongs shelf life.

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2. MASCARPONE MOUSSE (for same blood types as above, but, if butter is neutral for O, then perhaps this is ok too?)

(serves 6)

2 eggs, separated
2 Tbs sugar
6 oz. Mascarpone
2 Tbs rum
1/3 cup finely chopped candied peel
3 Tbs finely chopped candied angelica
unsweetened cocoa, preferably Dutch process

Beat the egg yolks with the sugar until pale and thick. Beat in the Mascarpone and rum. Beat the egg whites until stiff; fold into the mascarpone cream. Fold in the candied peel and angelica. Pile into 6 small bowls, and chill. Just before serving, dust lightly with cocoa.

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3. SHRIKAND ("Perfumed" Indian sweet): Fine for A, B, and AB

(serves 4)


2-1/2 c Greek Sheep's milk or strained yogurt
generous pinch of saffron threads
2 tsp rosewater
3 cardamom pods
confectioner's sugar
1 Tbs toasted slivered almonds or pistachios (the latter nut ok for Asec-TierI and AB-sec.)

Line a large sieve with a double layer of cheesecloth. Pour the yogurt into the lined sieve, and gather up the edges of the cheesecloth. Tie a knot to form a bag, and hang it up to drip. Leave 4 hours, or until it is good and thick.

Scrape all the strained yogurt into a bowl. Dry-fry the saffron for a few seconds to crisp up; cool, and pound to a powder. Mix with the rosewater, and let stand 10 minutes to dissolve.

Split the cardamom pods, and crush the seeds inside as finely as possible. Stir the cardamom and rosewater into the yogurt, with sugar to taste. Divide among 4 small bowls and scatter the nuts over the top.

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How good is "Good"? (wink)