Category: On The Diet
Can you stand one more question about a discrepancy between two Eat Right books???
In the original Eat Right book Linden is an avoid for Type B. In the Encyclopedia, Linden is listed as an anti-inflammatory and nerve health agent.
I take a naturopathic tincture for high blood pressure. Before ER, it contained linden - along with rowolfia and hawthorne. We eliminated the linden after ER, but I was wondering if we should put it back in now? Has the status changed?? Thanks ~~ Linda
The Encyclopedia's entries on linden are correct. New research since Eat Right was published in 1996 has been extensive, resulting in updated values and recommended usages for a number of items.
If your homeopath or naturopath suggests you add linden back into the mix, there's no ABO-specific reason not to do so.
The antistress protocol Peter recommends for type Bs with hypertension includes the use of visualization. I note it here just as a reminder that directed visualization has been shown to exert powerful influence on an unexpectedly wide variety of ailments. Bs in general seem to have a special knack for it and appear to receive greater benefits from it than others do. I'd also like to suggest the book Meditation as Medicine by Dr. Dharma Singh Khalsa and Cameron Stauth, for the several brief "medical meditations" and other information specific to hypertension. These practices can produce results in astonishing proportion to the small amount of time required to perform them.
Good luck, good health and keep in touch!
I am type A, and my husband is type B. You'd think that would be enough, but we had kids -- our 7 y-o is type A (maybe we should have stopped here?), 5 y-o O, 2 1/2 y-o AB and the baby I don't know yet, but it can't get worse than this. My question is how do I shop for this crew without breaking the bank? Is there a list of compatable food on Dr. D.'s site? We all started when the baby was born. Three months into it now and am just about worn out.
That's worse. :-} I really have to pat you on the back for the stupendous job you're doing for your family's health. This is a complicated question to answer in detail, but here are a few suggestions that I hope will start you out toward an easier shop & cook routine:
(1) Decide on the main protein sources you'll use. Your type O can eat any meat or fowl except pork, so whatever you get for your husband is fine for him (her?), too -- including sharing the As' chicken now and again. If you cycle between chicken, tofu or tempeh, beans & nuts, etc. for you and your eldest, and keep some beef, lamb or turkey on hand for the Bs and ABs, the battle's half won. Good yogurt and cottage or farmer's cheese are good to keep around for fill-ins, too. An egg or two scrambled with some leftover vegetables, tofu, tempeh, chicken or meat makes a fabulous protein breakfast or light dinner. Canned salmon can be made into patties or salmon loaf.
(2) Go through your book and look for avoids in the fruit, veg and bean sections. If it's an avoid for anybody, don't buy it. Make up a list of things you'll choose from. You might want to bend a little in regard to potatoes for the B & AB contingent, and/or tomatoes for the AB & O, maybe on the same night so everyone can have their "special" food then. There are loads of OK-across-the-board items like broccoli, greens, squashes, zucchini, carrots, string beans, parsnips & turnips mashed with butter, lettuces, onions, garlic, beets and so forth. It's great your kids are little -- start them out early and they'll love this stuff. There are even more fruits which are good for everybody! Beans are tough, but cannellini, Great Northern and white beans can fill any bill, even in bean dips and chili.
(3) Rice and rice cereals, 100% sprouted grain sandwich bread (buy in bulk for the freezer), and oatmeal are fine staples for the grain department.
(4) Bean casseroles, mild turkey chili, meat or chicken stews, broth from turkey or chicken bones, all stretch a dollar and can be made in bulk and frozen.
(5) I never buy salad dressing. It's expensive and full of scary-looking weirdo oils and additives. All you need is olive oil, lemon juice, salt & pepper and some garlic, and/or herbs, to make your own in five minutes in a blender. It tastes better and costs less than the store-bought stuff, and it lasts just as long. You can also find recipes for mayonnaise, mustard and ketchup in the Message Archives and the Recipe Pages on this site. Think "lemon juice" instead of vinegar, "olive oil" instead of corn oil, "brown sugar or molasses" instead of corn syrup, and you're well on your way.
Like most worthwhile things, this whole readjustment process is hard at the beginning and gets much easier in time. Be proud of yourself for the great start you're giving your young family, keep YOUR strength up, and enjoy the process!
Don St. John, a frequent contributor, writes:
While at the grocery store today I looked at a few of the frozen desserts trying to find a sorbet that would be OK. I didn't find one but I did find that some of the Häagen-Dazs ice cream flavors don't use corn syrups or gums. They are the "best" frozen desserts I have found in a store so far.
I copied a couple of their flavor ingredients from their web site, http://www.haagen-dazs.com/.
Even taking a dim view of the "natural flavor" ingredient in the cherry vanilla (due to the term being so commonly used as a commercial euphemism for corn syrup, but a call to Häagen-Dazs may prove otherwise), this list looks pretty wonderful for type Bs!