Most people are familiar with the basic concepts of eating matzah instead of bread at Passover time. This is to remind us of what the Israelites ate during the Exodus from Egypt. They left in a hurry and had to prepare food for the journey. There wasn’t time to let the dough rise before cooking, so flatbreads were baked instead. G-d then commanded us to keep a week-long festival and not to have any chametz (leaven) during that time. The first and last days are “Yom Tov” which literally means “good days”, but has a specific meaning in Jewish law. It’s almost like the Sabbath days, but the rules aren’t quite as strict.
Matzah has several Mitzvot (commandments) associated with it. There is a special Mitzvah (commandment) to eat matzah at the Passover Seders, on the first 2 nights of Passover. There is also a Mitzvah to have “bread” at Shabbos and Yom Tov meals. Since the only “bread” we can have this week is matzah, this means that matzah must also be eaten at other festive meals during the week. That leaves the daytime meals for the first 2 days of Passover, the Shabbos meals on Friday night and Saturday, and the evening and daytime meals for the last two days of Passover, when it’s Yom Tov again.
In order for a baked product to be considered Matzah, it must be made of only flour and water; no other additives. The flour must come from one or more of the following five grains: wheat, spelt, barley, rye, and oats. Wheat matzah is the easiest to find and the least expensive. I just got a 5 pound box of it for free at a local supermarket- that box is going to a friend!
Before I identified my food sensitivities, we always used wheat matzah. When I discovered that I did well on a gluten-free diet, I tried the gluten-free oat matzah, while using the cheap wheat matzah for the rest of the family. I then continued using the oat matzah as my "bread" for Shabbos for several months afterwards. I realized I didn’t feel well during that time, so I stopped eating gluten-free oats of any kind.
After discovering BTD for my family, I switched to spelt matzah for them. I’d also discovered my topical wheat allergy- meaning that I’d get sick from even touching wheat. It’s far easier for me to feed them spelt than it is to wear gloves whenever I clean up the kitchen. That year I also bought rye matzah for myself. I still didn’t know if I was a secretor or a non-secretor, so rye seemed like the safest choice. Unfortunately, I didn’t read the label carefully enough- the “rye matzah” was like most “rye bread” available in stores, just in Passover form. It wasn’t 100% rye matzah, but a mixture of rye and whole wheat! This wasn’t discovered until after I’d eaten some. I figured the damage was already done, so I may as well fulfill the Mitzvot of eating matzah. Needless to say, I got sick that year as well.
Last year, I tried to find 100% rye matzah, but was unsuccessful. I knew that oats and spelt were BOTH avoids, and I’d already tried oat matzah and done poorly on it, so I decided to give spelt matzah a shot. It didn’t go well. My fibromyalgia symptoms returned with a vengeance. I didn’t fulfill the Mitzvot of eating “bread” with meals on the last two days of Yom Tov because the spelt made me too sick at the beginning of the holiday.
This year, I still couldn’t find any 100% rye matzah. The only options were wheat, wheat/rye, spelt, or gluten-free oat. Looking back on the time I ate the oat matzah, I realized my reactions were rather subtle. I noticed that I lacked vitality after several months of eating it, not after only one week. So I ordered a box of oat matzah. If I still get sick from that, I’ll talk to a rabbi about what I should do in the future.
I’m hoping that rye matzah becomes available. If enough Orthodox Jews start following BTD, then there will surely be other O nonnies creating a demand for 100% rye matzah.
This blog is not about what a great cook I am! I'm writing it to encourage you to be bold and innovative in your own kitchen as you live life on the BTD.
I am embarrassed to admit that I didn't buy just one package of the inexpensive cod that turned out to be half gristle and bone. There were two packages still in my freezer and I decided to get rid of one of them. HH loves New England Clam Chowder. Clams are avoid for him as a Type A and potatoes are avoid for him because of his history of high blood sugar.
I wondered if I could make a healthy chowder with cod. I found a couple of recipes in the BTD recipe database. Some of them substituted sweet potatoes for white, but that wouldn't help things for him as a Type A. However it made me think that if I found an otherwise good recipe I could leave out potatoes altogether and serve it over rice.
I liked the sound of one recipe on the BTD site and I found two other recipes on the Internet. Unfortunately I was out of a couple of key ingredients and I had already thawed the cod.
While the onions and garlic were cooking, I started separating the edible fish from the garbage. I'm not sure whether I am an incurable optimist or really naive, but I was confident that somehow the meal would come together. I used almond milk instead of cream. I added parsley, a traditional chowder ingredient but it was still too bland. There was none of the heartiness I associate with chowder.
I have a friend who served me split pea soup the other day. It was exceptionally good. When I asked her about the recipe, she said she had added cumin.
I added cumin and fresh cilantro to the pot. Suddenly we had very tasty fish chowder with a Southwestern flavor. Sometime I will have to plan ahead and make a BTD version of New England Chowder, but in the meantime this version turned out to be a very good meal.
What I want you to take away from this blog, is this: if your pantry is filled with beneficial and neutral ingredients, be bold in substituting ingredients in a recipe. Unless you are trying to copy a gourmet sauce or pastry with a very distinct texture, you will find that most recipes are very flexible. If a recipe calls for an avoid ingredient think of a beneficial or neutral substitute. If a recipe calls for a spice that you are out of, substitute something else. You have the potential to be an award winning chef when it comes to the happiness and health of your own family.
I decided yesterday to start hoarding food. I hope I'm being neurotic, but too many signs point to the potential for an economic disaster. I decided I had better be prepared.
I grew up on the Gulf Coast. People there are aware that a hurricane or an ice storm can knock out the infrastructure for a week or more. I have followed my Mom's example and always kept two weeks' worth of food on hand. I was thankful that my Mom had a well stocked pantry when Hurricane Ike knocked out their power for more than a week a few years ago.
Yesterday I decided that two weeks might not be enough. I'm going to add another month's worth of food to what I already have in the house. I look at the growing debt, the irrational exuberance of the stock market, and the unwillingness to cut either government or personal spending. I hope I'm being neurotic, but it spells disaster to me.
Two factors influenced my action yesterday: observation at a charity event and a radio commercial.
In our town there is a government apartment house for elderly poor. They are served two meals a day six days a week, but no meals are served on Sunday. Local churches take turns serving Sunday lunch to the residents. Our Bible Study class has had the first Sunday in March for several years. HH and I have contributed money to the project, but this year we went to help serve. For lunch they had pizza and cupcakes. That was the menu because it was popular and inexpensive. Our small group was able to feed almost 40 people a meal that made them smile. But as I served, couldn't help putting myself in their shoes. As a Type O, if I were on a diet of pizza and cupcakes, my stomach pain would come roaring back, my cholesterol would skyrocket, and I would gain weight fast.
That led to the realization that if there is an economic collapse, the food that will be easily available, will not be food that builds my health. I hope, I'm being neurotic, but I need to have nonperishable meat and vegetables in reserve.
I listen to the radio as I drive from one appointment to another. Among the oft repeated commercials right now are those for food insurance. As I was driving around yesterday, I must have heard three food insurance commercials. The one that grabbed my attention talked about how their food was freeze dried and could be safely stored for decades. Names mentioned were lasagna, chicken Alfredo, and beef stroganoff. All of that is wheat based - not health building for Type Os.
Again it hit me that if there is a disaster I need to be self sufficient. I do not want to depend on starch based meals handed out at a government facility. My last stop of the day was at the grocery store to buy bananas, lettuce, and broccoli. I filled my cart with non perishable meat, legumes, vegetables and fruit. I will have to remember to watch expiration dates and rotate cans, but I can do that.
As I unloaded the food and stored it away, something else hit me. If there is a disaster and my neighbors come to the door begging food for their children, my Christian world view will not allow me to turn them away. Perhaps a month's food is not enough. But I really hope I'm being neurotic.
La obesidad afecta al funcionamiento y regulación del metabolismo de energía de dos maneras. Estar obeso es la principal señal del pre diabético. La obesidad viene acompañada siempre por una resistencia a la insulina, que conduce a la diabetes. En cuanto a la resistencia a la insulina y a la grasa corporal, la manera más fácil de pensar en este problema es en términos de una escala; a mayor grasa corporal = mayor resistencia a la insulina.
Según informes recientes oficiales, la epidemia de obesidad y de diabetes va en aumento de un 75% desde 1991, denotando su correlación.
La obesidad afecta al funcionamiento y regulación del metabolismo de energía de dos maneras; produce resistencia a la leptina y promueve la resistencia a la insulina. Leptina (no confundir con lectinas) es una hormona asociada con el gen de la obesidad y ha recibido mucha atención en la investigación en los últimos años. La leptina actúa sobre el hipotálamo regulando por un lado el grado de grasa corporal, y por el otro la capacidad de quema de grasa en energía y grado de saciedad. Cuando usted tiene sobrepeso, aumentan los niveles de leptina, pero su acción se ahoga. En un estado de obesidad, los niveles de leptina aumentan en unisono con los niveles de insulina, llevando a algunos investigadores a creer que la resistencia a la leptina es el precursor de la resistencia a la insulina. Leptina también se asocia con la hormona de estrés; cortisol.
Como regla general, cuando se tiene sobrepeso existen niveles elevados crónicos de cortisol. El tejido adiposo acelera la producción de cortisol, y altos niveles de cortisol promueven el aumento de peso. Es un círculo vicioso. La cortisol difiere de otras hormonas esteroides, como las hormonas sexuales, en que se clasifica como un glucocoricoide. Eso significa que su acción principal implica aumentar niveles de azúcar en la sangre a expenda del tejido muscular. Mientras que esto es un efecto deseado en una situación de lucha o huída, a nivel crónico sin embargo coadyuva a resistencia a la insulina y a una alternancia en la composición corporal de músculo a grasa.
Además, la investigación demuestra que el alto nivel de cortisol tiende a aumentar el apetito, debido a un asociado con leptina. La investigación sugiere que el cortisol es el factor principal que impide a la leptina realizar sus funciones optimas de suprimir el apetito, aumentando el metabolismo y disminuyendo la grasa corporal.
La diabetes tipo 2 se ha convertido en una de las enfermedades más comunes y de más rápido crecimiento, volviendo vulnerable a nuestra sociedad. Lo que ocurre en proporciones epidémicas es el hecho de que muchas personas no son conscientes de las causas o señales de alerta y no buscan ayuda hasta que se presentan complicaciones graves.
A continuación presentamos algunos factores que puede considerar y determinar su riesgo de diabetes tipo 2:
• Peso. El sobrepeso es un factor de riesgo principal para la diabetes tipo 2. A mayor tejido graso, las células se vuelven más resistentes a la insulina.
• Distribución de la grasa. Si su cuerpo almacena grasa principalmente en el abdomen, el riesgo de diabetes tipo 2 es mayor que si su cuerpo almacena grasa en otros lugares, como las caderas o muslos.
• Inactividad. A menor actividad, mayor será el riesgo de diabetes tipo 2. La actividad física ayuda a controlar su peso, consume glucosa como energía y hace que las células sean más sensibles a la insulina.
• Historia clínica familiar. El riesgo de diabetes tipo 2 aumenta si padres o hermanos tienen diabetes tipo 2.
• Raza. Queda aún por determinar el porqué según las estadísticas; hispanos, Indo-americanos, asiático-americanos y negros — son más propensos a desarrollar diabetes tipo 2 que los de raza caucásica.
• Edad. El riesgo de diabetes tipo 2 aumenta a medida que se envejece, especialmente después de los 45 años. Probablemente porque la gente tiende a hacer menos ejercicio, pierde masa muscular y gana peso a medida que envejece. Pero también diabetes tipo 2 está aumentando dramáticamente entre niños, adolescentes y adultos jóvenes.
• Pre-diabetes. Condición en la cual el nivel de azúcar en la sangre es superior a lo normal, pero no lo suficientemente alto como para ser clasificado como diabetes. Sin tratamiento, o cambio de estilo de vida, la prediabetes progresa a menudo en diabetes tipo 2.
• Diabetes gestacional. Si usted desarrolla diabetes gestacional estando embarazada, aumenta el riesgo de desarrollar más adelante diabetes tipo 2. Si usted dio a luz a un bebé que pesa más de 9 libras (4 kilos aproximadamente o más), usted también está en riesgo de contraer diabetes tipo 2.
Salacia es un género de la familia Celastraceae. Una especie en particular, Salacia oblonga, utilizada durante miles de años en la medicina ayurvédica, es cada vez más objeto de considerable interés médico debido a su potencial como agente antidiabético. La hierba es oriunda de la India y Sri Lanka. Los componentes activos, salacinol y kotalanol, inhiben la alfa-glucosidasa y aldosa reductasa. La inhibición de estas sustancias disminuye la degradación de carbohidratos en monosacáridos absorbibles y por lo tanto disminuye los niveles de glucosa posprandial (proceso digestivo).
Glycoscia puede utilizarse en combinación con una dieta adecuada y ejercicio. Sin contraponerse a otros medicamentos antidiabéticos. Equilibra el azúcar en la sangre y apoya la regulación de nivel de insulina.
Se ha venido demostrado que siguiendo los lineamientos nutrigenomicos, dieta libre de lectinas que no van con su fisiología, disminuye drásticamente el nivel inflamatorio, permitiendo optimizar y balancear todos sus sistemas, disminuyendo el riesgo de patología en general.
Disfruto al máximo sus comentarios tan positivos y alentadores, respecto al seguimiento que le dan a sus reportes nutrigenomicos y a su vez, como han logrado transformar su estilo de vida, a través del ejemplo, de sus seres queridos. Esta ha sido mi misión; propagar la labor incansable respecto a las diferencias fisiológicas, genéticas, personalizadas, generativas de excelencia del Dr. D'Adamo, basándome en su programa inteligente SWAMI que está cambiando al mundo de la salud a pasos agigantados desde el reseteo celular (DNA), sin duda revolucionario. Nos permite convertirnos en pilotos de nuestro destino genético.
I am slightly out of breath as I type this blog, but I am smiling, because I rode my bike for almost an hour this afternoon and I didn't have to walk up any hills. I blogged a few weeks ago about my disappointment that I had run out of energy and had to walk my bicycle up the last big hill before I got home.
I had lots of excuses. We were out of town a lot last fall and I hadn't had time to ride. Early winter was unusually cold, and I wimped out about riding in the chilly wind. Of course, it's always easy to blame my age. Women nearing 60 lose muscle every year because of hormones, and it's a struggle to exercise enough to maintain the muscle I have, much less to build more. Whatever the reason, I had obviously neglected certain muscles in my legs.
I've ridden several times since that blog. Every time I have ridden farther and faster and up more hills. But today was the first time since last summer that I have ridden straight up the last hill.
I am smiling because I achieved a goal. I am smiling because I feel physically good after that kind of strenuous exercise. Most of all I am smiling because I have proved to myself that I can still build muscle. Now - I need to concentrate on building more of it!
On an entirely different subject, I made Kasha last night. I asked myself as I ate it with chicken and steamed vegetables, why I don't make it more often. Buckwheat is a good neutral grain for Type Os. Despite its name, it isn't wheat at all, and it is gluten free.
If you just cook buckwheat, it turns out with a texture sort of like oatmeal. But if you follow the Kasha recipe on the package and brown it first with an egg, then add boiling water, it turns out fluffy like rice. It takes less time to buckwheat on the stove than to cook rice in the rice cooker.
This afternoon I had Kasha with black currant preserves. It was as good as dessert.
This past weekend was the Jewish holiday of Purim, which commemorates a time in Jewish history when our enemies almost annihilated us, but we prevailed. Many of you are probably familiar with the Biblical Book of Esther, which tells the story of Purim. Esther, a Jewish woman, becomes Queen of Persia, but keeps her nationality hidden from the king. Haman, the king’s second-in-command, wants to destroy the entire Jewish people because he hates Mordechai, Esther’s uncle. At just the right moment, Esther reveals her Jewish identity to the king, who then has Haman executed and Mordechai is promoted in his place. The Jews rejoice and proclaim a new holiday.
Purim is celebrated by listening to the Book of Esther read out loud from a kosher scroll. These scrolls are hand-written with quill on parchment, just as they’ve been written for centuries. This is often referred to as “The Megilla Reading” because Megilla is the Hebrew word for “scroll.” Other observances include giving charity, having a festive meal, and giving gifts of food. It’s customary to dress up in costumes for the holiday as well. Many people eat hamentashen for the holiday. These are jam-filled triangular cookies said to be in the shape of Haman’s hat.
While the Mitzvah (commandment) can be fulfilled by giving a gift of 2 kinds of food to one person, it’s become customary to give to all your friends. There were friends in the neighborhood we wanted to give to, and my children wanted to give to some of their classmates and most of their teachers as well. This can get complicated and expensive, so we try to keep it simple.
Hamentashen are traditionally a part of the gift baskets, but the truth is that many people get tired of eating so many of them. We usually make chocolate chip cookies to give out instead. They’re less work to make and much more appreciated. We’ve been giving out popcorn before we started BTD, and we’ve continued to do so. It’s relatively inexpensive and easy to make, and people enjoy receiving it. Of course my kids will eat the leftovers, but Purim only comes once a year and I don’t worry so much about keeping things 100% compliant for this holiday. I need to keep a wheat-free house, but I don’t get sick from touching popcorn. So, rather than tons of candy and store-bought hamentashen, we give out pretty bags with mini chocolate chip cookies and popcorn.
We did make some hamentashen for ourselves. I’d intended to make a batch with rice flour so I could eat a couple, but forgot to buy enough rice flour. The kids made one batch of hamentashen with spelt flour; some filled with chocolate chips and some filled with apricot jam. Since I couldn’t eat the spelt cookies, I put some butter and jam on a rice cake and baked that. It wasn’t hamentashen shaped, but it had all the buttery goodness and baked jam flavor, it was totally compliant for me, and I wasn’t tempted to overeat because I only made one.
After all my careful planning for our own Purim goodies, of course we received many gift bags from our friends as well. Most of these contained things like corn syrup, wheat flour, and artificial colors. Leah brought a lot of candy to school with her the day after Purim, to share with her classmates. Some is in a bag destined for a food pantry. And some we kept, to be doled out slowly over the next few weeks so nobody gets sick from eating too much junk.
It was late in the week, I was at the grocery store, and I hadn't tried a new recipe for the week. I was in the mood for salmon.
Though salmon is a good choice because it is beneficial for us both, salmon is not my Honorable Husband's favorite fish. Truth be told, his favorite fish is catfish, which is an avoid for him. I don't hassle him about catfish in restaurants, because I feel like any kind of fish is better for him than most meats. However, I don't buy catfish to cook at home.
I decided to buy salmon and see if I could find a different recipe when I got home. There was a long line at the fish counter. While I was waiting my turn I started looking through the complimentary recipe cards on display at the counter. The name Lemon Herb Salmon caught my eye. I especially liked the total preparation and cook time of 25 minutes.
The recipe called for olive oil and lemon pepper. I didn't think I would like that. This is how I made it:
Large salmon fillet with skin
2 Tbsp rosemary
juice from one lemon
Preheat the oven to 400 degrees. Put the salmon in a baking dish. Crush the rosemary in your fingers to bring out the flavor. Sprinkle over the salmon. Pour the lemon juice over the salmon. Cover the baking dish with foil. Cook for 10-15 minutes or until fish flakes.
HH said it was the best salmon I had ever fixed. I'm definitely keeping this recipe.
It has been a long time since I have had really sore muscles.
I think I'm in pretty good shape. In fact, I think I'm in above average shape for a woman my age. After spending the first 23 years of my life sitting on sofas reading books, I discovered that I liked to run and swim. When I found the Blood Type Diet in 2003 and read that Type Os need "intense physical exercise" I could identify.
I exercise between 45 minutes and an hour 5-6 days a week. I let my body rest one day a week. For me it is a good Biblical principal, but I find it interesting that every physical trainers agree. Women my age are prone to lose muscle mass and replace it with fat. I fight that tendency continuously.
For all of these reasons, it has been a long time since I have had really sore muscles.
Saturday I photographed 17 basketball teams. I had been hired by a children's basketball league. The players were aged 5-12. I shot pictures from 7:30 in the morning until 4:30 that afternoon.
If you want good pictures, you do not stand when you photograph children. You get down on their level. So I was up and down; up and down; up and down all day long. While I was working, I felt great. But, oh my! Sunday morning when I got out of bed, my quads were screaming. I hobbled into the bathroom. I had trouble getting dressed. I walked around all day like an old lady.
Monday was a little better. If I had been sitting for a while - at the computer or in a meeting - when I first stood up my quads were stiff and painful. However, once I started moving around, they loosened up. Today is a little better, but still noticeably painful.
I'm disappointed and dismayed. How could someone who exercises as much as I do have muscles this sore? I know the answer, while I exercise up to an hour a day, I don't work my leg muscles all day the way I did on Saturday.
What I have learned from this experience is that the exercise I'm doing is not pushing my muscles anywhere close to their limits. I may be in better shape than most women my age, but there is a lot of room for improvement.