When I first started blogging I was in the middle of a project to try all of the Type O beneficial foods. There are foods in every category that I had never tasted before, but that now are favorites: lamb, adzuki beans, artichokes, parsnips, beet greens, and mangos, just to name a few. I have not found guava, chicory, and some of the beneficial fish in my local stores but I'm still looking.
Now I'm going to try the foods that are beneficial to my Type A husband and daughter, and neutral to me. Neither my husband nor my daughter like trying new foods, so they are not enthused about my idea. They would rather stick with their old favorites. Is this a Type A characteristic? My son and I will take a taste of something new, just to see what it's like. I remember as a child going to unusual restaurants (Indian or German for example) and watching my Type O parents order different items from the menu just so they could try more new foods.
I digress - back to the subject. This week I cooked buckwheat. I followed the cooking procedure in "Joy of Cooking" which is slightly different from RECIbase. I browned 1 cup of buckwheat in 2 Tbsp. of oil. I added 2Â½ cups of very hot water, brought it to a boil, then covered it and simmered it for 30 minutes. My husband really liked it. It reminded him of hominy, but I thought it was more like rice. The kids ate it but were not overjoyed. I think the key may be to find the right seasoning. I'm smoking a turkey this afternoon, and will see if I can make the leftover buckwheat a more exciting side dish for tonight.
New foods that are Type A beneficial, but Type O avoid may forever remain a mystery. I probably won't cook something that I would have to throw out if neither of the As would eat it.
Disclaimer: This blog is NOT to encourage anyone to cheat on the Blood Type Diet. I have no intention of backing off my strict compliance at home or my best possible compliance away from home.
However, this plan of eating is powerful enough to give results to people who only go half way.
After my "Cutting pills in half" blog a few days ago about my husband's improving health, I got this note from Elaine. She is an O (like me) and her husband is an A ( like my husband).
"I just wanted to share what happened with my Type A, husband. He won't fully commit to the diet, but does not miss red meat. I have made changes in his diet where he is pretty much compatible with the exception of chicken or turkey. He just got his cholesterol results back and they were all below the normal range. He has had to take medication and has had high cholesterol since they started checking for it. So the diet must be doing something. I cut his Lipitor in half. The doctor thinks this happened because of medication and wanted him to keep taking the stuff. If it never helped before, then I would say the diet had something to do with it."
If you (or members of your family) aren't willing to fully commit to the Blood Type Diet, don't give up! Add in a few more beneficials and pass up a few more avoids. As you start to feel better, you will realize your body likes this diet, and that will help you move from half way to all the way.
After church lunch on Sunday was at Souper Salad. I arrived at the table with a mountain of greens topped with carrots, tomato, broccoli, eggs and taco meat. My son said, "Now that's a Type O salad!" It was encouraging to see the choices the rest of the family made. Type A daughter got lots of salad with a bean and rice taco. Type O son chose Caesar Salad with meatball soup. Type A husband made a huge salad and had 3 bowls of soup. A few months ago he would have gone straight to the potato bar. Everyone is getting closer to eating for their type with no nagging on my part!
My Dad is a real Texas cowboy. He is also an electrical engineer, a classical pianist, a computer whiz, and a Biblical scholar (reading the New Testament in Greek). But he wouldn't brag about any of that, and he would be unhappy with me if I told you he is the most genuinely humble person I know.
I learned my love of the outdoors from my Dad. When he left the ranch to work for an electric utility in the big city, he wanted to spend his vacation time in the wild. Most of our family vacations were to national parks where we hiked and rode horses. Many evenings after dinner, my Dad, my sister and I would take long bicycle excursions always looking for parks or bits of land that hadn't been developed yet.
My Dad has a great love of learning. Every night at dinner he would ask my sister and me, "What did you learn at school today?" He expected an answer, and I began to see that even in a day I considered boring, I had always learned something. Often a fact my sister or I had learned developed into a family discussion around the table and ended with my Dad looking for more detail in the encyclopedia.
He cautioned me against going after change for the sake of change; however he is open to a new idea that has substance and merit. Most of my boyfriends had trouble holding up their end of a conversation with my Dad. I began to look seriously at the man who would later become my husband when he and my Dad both enjoyed talking to each other.
My Dad is a man of few words, but the words he says are worth listening to. I will emulate him just say: I love you, Dad.
My husband has been on blood pressure medication since 1989. He has been on cholesterol medication for a year and a half. When he went on the blood pressure medication the research at the time blamed salt for blood pressure problems. He agreed to try a low salt diet. His food tasted so bland that he was miserable. He decided he would rather take medication and enjoy his food.
When I started the Blood Type Diet a year ago I started nudging him in the direction of a Type A diet. He likes some of the foods I've added to his diet (especially soy cheese, lentil soup, nut crackers, and a multi grain wheat free hot cereal) He doesn't miss beef at all, and is glad I'm serving more fish. He's not ready to totally commit to a Type A diet, but freely admits that I've had wonderful results on the Type O diet.
A month or so ago he began to complain that when he stood up suddenly he got dizzy and light headed. He said that his blood pressure readings had been lower and wondered if that could be the cause. It was time for his physical, so he and our doctor talked about it. The doctor ordered blood work, and we'd been waiting for results.
Not only is his blood pressure down, his cholesterol reading is down as well. The doctor said to go to half the dose of both medications for 6 months, then come in for more testing. So I bought a little guillotine, and we're cutting his pills in half.
He won't give the BTD full credit, but he admits the BTD might be one of the factors that has caused the change. As for me, I will keep on nudging in a Type A direction.
Before I was sidetracked by my book, I had been experimenting in the kitchen. I put two recipes on RECIbase because they were enthusiastically endorsed by my family.
If you've read my blogs for long, you know that I like some greens better than others. Spinach and beet greens are my favorites, followed by Swiss Chard. Collard and turnip greens are good. Last on my list was kale. None of the family liked it, and I was the only one who would eat more than a token amount. Ever the optimist, I hated to give up on a food that was beneficial to Os and As. I can't remember how I first put black eyed peas, kale and onion together. It may have been randomly tossing left overs into a bowl for a quick lunch. They tasted good together. I waited a few days, cooked them together on purpose and served them to my family. I was hoping for acceptance - I got approval. Both my husband and son liked the combination. Glory be! My daughter only eats her greens raw. So she did not try the whole dish, but even she picked out some black-eyed peas and said they tasted good. I put the instructions on RECIbase under "Beneficial Veggie Trio." The only thing I wish I had included in the recipe is a note that you cook it in an 8 quart pot, not because it makes a huge amount, but because the kale takes up a lot of room until it wilts.
I had two zucchini bread recipes. I decided to see if I could adjust them to be acceptable for both As and Os. I wound up merging them, using what I thought was the best of both. The big adjustment of course was that both original recipes called for 3 cups of wheat flour. I had four kinds of flours in my freezer: spelt, kamut, rice and rye. I used 1 cup each of spelt, rice and rye. The texture of the muffins was very good: neither dry nor gooey. The rice and rye flours are beneficial for my As. The three flours are neutral for us Os. You can find them on RECIbase as Zucchini Muffins.
I'm still experimenting with a bread machine recipe for good sandwich bread. Spelt alone and spelt with rice taste good and work as a bread to serve with dinner. But they are too dense for sandwiches. My husband and kids eat a lot of sandwiches, and I want to come up with something all three of them like.