I had a wonderful birthday month. My Strong Son, my Honorable Husband, and several friends took me out to eat. Great BTD choices everywhere we went.
Lamb and vegetables at Ghengas Kahn with SS. Steak and sweet potato with HH. One friend took me to a tea room where I had fabulous jasmine green tea. Two friends took me out for Mexican food. At one restaurant I had the best taco salad I've ever eaten. At the other I ordered a dinner with grilled chicken, rice, beans, and salad. It would have been delicious except they put pico de gallo all over the salad. I like spicy food, but I do not like raw peppers and onions!
I've also gone to several dessert events recent days. Some were related to my birthday, some were business related, and some were church events. The thing I learned about myself is that while excess sugar on a regular basis is not advisable for anyone, as long as I stayed away from wheat neither my mood nor my weight was effected. I had several pieces of pie - with interesting discussions about why I ate the filling out of the crust. I also enjoyed a serving of flan, a Mexican egg custard with a sauce that is not too sweet.
So for me - forget the birthday cake and bring on the birthday pie!
The day after my birthday I told a friend that I now have 364 days to do everything I wanted to do while I'm in my 50's. A few of those days are already gone. Perhaps next time I'll tell you about one of the things that I wanted to accomplish while before I turn 60.
A continuación y para abrir boca me gustaría compartir con ustedes un vídeo critico elaborado por mi colega y buen amigo Eric Morrison referente a estudios médicos recientes que presumen haber encontrado el hilo negro cuando en realidad el Dr Peter D Adamo ya lo ha venido diciendo desde hace mas de dos décadas!!!
Anexo el texto traducido para aquellos que no le entiendan:
"ABC, CBS, LA Times, Washington y Huffington Post, UK Daily Mail y muchos otros sitios de noticias acaban de informar acerca de un estudio realizado por la escuela de salud pública de Harvard en un diario de la American Heart Association, mostrando una correlación entre el tipo de sangre y el riesgo de enfermedad cardíaca.
El estudio concluye que las personas con sangre tipo O tienen el menor riesgo en cuanto a enfermedad coronaria y que los de sangre AB tienen el riesgo más alto.
Los medios de comunicación apenas están captando esta estadística, pero la información no es de ninguna manera nueva. Investigación que se remonta a la década de los ‘50s ha demostrado este mismo fenómeno, con docenas de estudios posteriores que han obtenido la misma conclusión. Es decir, la literatura científica nos ha venido diciendo esto durante décadas; que el tipo de sangre es un factor importante en enfermedad cardíaca.
Lo que me indigna es la respuesta de algunos de los expertos médicos. El Dr. Steve Nissen, de la Fundación clínica de Cleveland fue citado: "No hay ninguna implicación clínica sobre dicho estudio",Y el Dr. Robert Eckel, de la Universidad de Colorado está convencido de que, independientemente del tipo de sangre, los consejos de salud deben seguir siendo los mismos - que vienen siendo simplemente: "vivir un estilo de vida saludable", y punto.
Sí, estamos descubriendo todos estos vínculos genéticos innegables respecto a enfermedad, y los expertos nos dicen que hay que adherirse a los mismos protocolos de callejón sin salida que se aplican para todos. Nos tendríamos que preguntar: ¿Qué es un estilo de vida saludable, según los expertos? Y ¿Quiénes son dichos expertos? Nadie sabe realmente, y cada asesoramiento de un campo contradice al otro. Pero, entretanto, al menos se han puesto de acuerdo en que deberíamos dejar de preocuparnos por el factor del tipo de sangre.
Quizás parte del problema radica en el hecho de que el primer doctor en reconocer la correlación existente entre el tipo de sangre y las diversas enfermedades es licenciado naturópata en lugar de médico titulado. Muchos médicos alópatas son conscientes de la investigación del Dr. Peter D'Adamo, fundada bajo el concepto de alimentación por tipo de sangre o fisiología, pero parece que pocos están dispuestos a levantarse a favor de dicho concepto. Fue él quien primero descubrió la literatura médica existente entre el tipo de sangre y la susceptibilidad a las múltiples enfermedades y fue quien solito dio el paso siguiente al preguntarse: “Que es lo que puedo hacer para remediar este fenómeno patológico de nuestros tiempos?"
Lo que descubrió el Dr. D'Adamo y como indica con mayor claridad la investigación: el tipo de sangre A tiene un mayor riesgo de enfermedad cardiovascular porque produce más factor de coagulación. También tiene niveles más altos de cortisol, la hormona que eleva la presión arterial y el colesterol LDL. Tanto el tipo A como el tipo AB producen menos niveles de una enzima llamada fosfatasa alcalina Intestinal (IAP) que los otros grupos sanguíneos, poniéndolos en desventaja cardiovascular grave en cuanto a la digestión óptima de las grasas, debido a la función principal del IAP, que viene siendo un arma eficaz que metaboliza el colesterol en la dieta.
Y adivinen qué? El Dr. Peter D'Adamo había publicado esta información en 1981. Ha llevado más de 31 años para que los medios de comunicación capten el concepto, mientras que los cardiólogos apenas se rascan la cabeza pensando en las posibles consecuencias.
Ahora no me malinterpreten. No tengo nada en contra del establecimiento médico. Pero parece que el Dr. Peter D'Adamo ha sido acusado de practicar medicina poco seria o de charlatanería por el grave pecado de aplicar su investigación alimentaria a sus pacientes antes de que sea comprobada mediante estudios clínicos controlados con placebo. ¿Cómo es posible que sea peligroso el que un naturópata le cambie la dieta a una persona, mientras que un Alópata que altera la bioquímica completa del paciente con fármacos cuyas consecuencias han sido poco estudiadas sea alguien responsable? No hago acusaciones, sólo planteo preguntas.
Tal vez se seguirán riendo sobre la dieta del tipo de sangre otros 30 años más antes de que se presente suficiente evidencia convincente para ir modificando el status quo. Pero tarde o temprano, se convertirá en la norma, y nosotros con nuestras arterias limpias estaremos bebiendo nuestro té verde, pensando, No quiero decir que ya se los había dicho... pero si se los había dicho."
Quisiera no dejar de mencionar que es de suma importancia que reforcemos nuestra inmunidad este regreso a clases!
Tomando algunas medidas preventivas reducimos de manera positiva nuestra probabilidad de contagio:
• Todos sabemos que la inmunidad comienza en nuestro intestino. Ingiriendo aquellos alimentos adecuados y benéficos de acuerdo a su fisiología, están ya tomando un paso importante para mantenerse saludables. Intensificar el consumo de alimentos benéficos, eliminando aquellos a evitar en su dieta.
• El estrés merma la inmunidad. Resulta difícil evitar el estrés, pero tomarse unos momentos para relajarse – encontrar 10 minutos al día para únicamente sentarse y cerrar los ojos, hacer algunas respiraciones profundas alternando el lado izquierdo luego el derecho de la nariz, así como la meditación, han demostrado ser medidas útiles y eficaces.
• El ejercicio aumenta la inmunidad! Encontrar una actividad que sea la adecuada y practicarla rutinariamente. Dar una vuelta a buen paso por la tarde en este clima fresco otoñal es una excelente manera de terminar el día relajado y disfrutar de la belleza de esta temporada.
• Evite los azúcares refinados y grasas saturadas. Aunque usted este comiendo de acuerdo a su tipo, a veces estos encuentran la manera de colarse en nuestra dieta – estar atentos y sobre todo, aprenda a leer ingredientes en todo lo que compra con empaquetado llamativo y con leyendas que engañan.
• Tome sus vitaminas y sus minerales, sin aditivos o derivados químicos así como productos comprobados científicamente para elevar su sistema inmune como ARA y ProBerry.
• Siga los lineamientos de etiqueta en cuanto a toser o estornudar, cubriéndose la boca y la nariz. Lávese las manos con frecuencia y evite tocar su cara.
El sistema inmunitario, cuando se encuentra en perfecto funcionamiento, tiene una capacidad notable para luchar contra la gripe y los resfriados. Incluso si una infección se llegara a manifestar, su sistema inmunitario fortalecido, contra ataca de manera eficaz al poco tiempo!
Desde la antigüedad, el saúco ha sido utilizado en el combate a la gripe. En experimentos realizados, el saúco realmente ha demostrado poder inhibir la réplica de toda cepa de virus de influenza humana, tanto la A como la B.
En estudios científicos utilizando extracto de la fruta del saúco se demostró su eficacia en el tratamiento de la influenza tipo B. Dicha investigación mostró que las personas a quienes se les administro el extracto de saúco mejoraron mucho más rápido que aquellas a las que se les administro un placebo.
¿Por qué funciona el saúco? Pues bien, los investigadores encontraron dos razones realmente. La primera es que las personas que tomaron el saúco fueron capaces de producir títulos más altos de anti-hemaglutinación para la influenza B (lo que significa que su sistema inmunitario funcionó mejor y ahora tienen un nivel más alto de reconocimiento en caso de que les volviera a dar "gripe").
La segunda razón es que el saúco inhibe la neuraminidasa (sí, exacto, la misma neuraminidasa contra la cual los científicos están gastando millones de dólares en el diseño de medicamentos).
Una importante pregunta que no ha sido debidamente contestada aun:
¿Sera igualmente eficaz el extracto de saúco contra las cepas de la influenza A?
La respuesta definitiva se basa en su método de acción, su capacidad en vitro y las observaciones clínicas, que ha venido realizando el Dr. D'Adamo, por medio de su suplemento Proberry y la respuesta seria probablemente que sí. Sus pacientes tomando el suplemento Proberry, mezcla de saúco, concentrado de arándano, cereza y manzana, parecen transitar fácilmente a través de la temporada de "gripe".
La palabra de precaución con que dejarles seria que a la hora de suplementar a diario el Proberry, más no siempre es mejor. Altas dosis pudiesen llegar a producir náusea. Si está tratando de evitar una "gripe" una pequeña dosis diaria podría ser muy efectiva. El Dr. D'Adamo recomienda el Proberry a todos y en especial a las personas con sangre tipo B y AB debido a su alta susceptibilidad al virus en general.
Por lo tanto, ahora que se aproxima la época de "gripe" con este regreso a clases recuerde su benevolente saúco!
Agradezco infinitamente que me escriban con sus preguntas, sus dudas, pero sobre todo agradezco cuando se toman el tiempo para transmitirme sus excelentes resultados obtenidos siguiendo sus lineamientos personalizados. Gracias Mil!
Yesterday we went to visit some relatives. An aunt from Baltimore came to visit another aunt in NYC. Her decision to come up was made at the last minute, leaving us very little time to work out the details before the visit itself. It’s a 50 minute drive to the NYC aunt’s home, and it’s been a hectic week already with school coming up.
Sunday morning, we had breakfast then got on the road. When we arrived, we started to discuss lunch plans. There are several kosher restaurants in the area, but it’s hard to find safe foods for me in restaurants. My kids are healthy enough to have the occasional “cheat meal” but I can get very sick from even trace amounts of wheat, corn, or potato. I didn’t relish the thought of being run down and out of sorts for the next several weeks from one meal out.
We finally decided to go to her co-op and do some grocery shopping instead. Going shopping with 7 people was rather chaotic, but we put together a nice meal. We bought two HUGE heads of lettuce, scallions, cherry tomatoes, red pepper, avocado, baby carrots, hummus, avocado, canned tuna, lemons, cottage cheese, and rice cakes. We came home and started making a salad, with hummus and baby carrots put out for an appetizer. Salad dressing was made with fresh lemon juice plus olive oil and salt that she already had in the house. We made a tuna salad with the canned tuna plus lemon juice and mayonnaise she already had. She sliced the avocado and put it out on its own plate.
Unlike many other social meals I’ve experienced in the past few years, I walked away from the table completely satisfied. I didn’t get sick from the meal because there wasn’t anything in the meal that was bad for me, except for the cherry tomatoes that I easily avoided. All in all, it was a very pleasant family get-together. Not only did I enjoy time with my relatives, but I didn’t even have to worry about getting sick from the food I ate or getting sick from not eating enough.
Before leaving, I told my hostess that we need to do this more often, and that next time, we should prepare the exact same meal- only she should do the food shopping before we get there!
In my last blog I mentioned several foods that I used to crave, but that no longer have a hold on me. I also mentioned several foods that I still fantasize about, though I don’t buy them or eat them at home.
One food that I really miss is popcorn. I like crunch, I like salt, and I like butter. Popcorn has all three. Plus it has a lot of fiber. But I rarely fix it because it isn’t good for either HH or me. It is avoid for Type O. While it is neutral for Type A, it is infrequent neutral for diabetic Type As. HH was pre-diabetic until he got serious about the BTD and dropped his blood sugar by 20 points.
Occasionally he can coax me into fixing some air popcorn with olive oil during a movie, but not often.
This week I tried something that satisfied my longing for popcorn.
I bought a bag of puffed millet earlier in the summer. I like it as a snack with a Tablespoon of carob powder and a little almond milk. HH likes it in the mini casseroles I fix him for dinner.
Tonight I put some ghee on top of a bowl of puffed millet and warmed it in the microwave for 45 seconds. I stirred it, salted it, and tasted it.
It’s not popcorn, but it satisfied the part of me that craves popcorn. I have a feeling I’m going to be making this Un-Popcorn a lot.
Whenever our family goes out to eat at a place that has a salad bar, the lettuce usually has cabbage mixed in with it. That means I have to “pick” through the lettuce mixture to minimize the amount of cabbage I put on my plate. I will then further pick out any cabbage I see as I eat the salad.
Not too long ago my wife made the comment that we had both witnessed a man doing the same “picking” through the lettuce a few years before I was introduced to ERFYT. I remembered the incident and recalled joking to my wife that the guy must be “weird” or something.
Now who’s the weirdo picking through the salad.
I since have found an alternative lettuce source from the nearby taco bar that has shredded lettuce all by itself. It’s easier to eat and no one is the wiser.
My 40th birthday was this weekend, and my teenaged daughters made me a special birthday surprise. I was expecting a cake, as that’s the traditional thing to bake people for their birthdays. I’ve been having birthday cakes since my first birthday- my Mom has a photo somewhere of 12 month old me, in the high chair, covered in chocolate frosting.
I don’t do so well on sweets these days. While I’ve continued to bake cakes for my children’s birthdays, I haven’t been indulging myself. I don’t even feel well if I eat too much fruit; it messes with my blood sugar. There are a few sweeteners that are compliant for me, and we do have them stocked in the house. But I can only have about a teaspoonful a day without ill effects, and you need way more than that per serving in a cake, A gluten-free, agave-sweetened birthday cake would be compliant, but I wouldn’t be able to have more than half a slice without feeling sick, and the taste and texture would have been “off” compared to the sugar and spelt cakes we normally bake for everybody else. So nobody would have much enjoyed the cake, and I would have eaten at least a whole slice and then not felt so good afterwards. I haven’t eaten dessert in months and I don’t miss it.
Fortunately, I have a couple of amazing daughters who know how to “think outside the box.” Instead of a cake, or even a dessert, they made a birthday side dish. They started out with some zucchini and yellow squash, cut into rings and hollowed out into “cups.” Then they made a sweet potato filling, and used a plastic bag with the end cut off to fill the zucchini cups in a decorative fashion.
I tried to stay out of the kitchen while they were preparing my birthday surprise, but I wasn’t completely successful. I saw them doing something with boiled sweet potatoes and guessed they were baking a pie. Then, during the mad dash to get everything ready before Shabbos, I was the one who put the sweet potato dish into the oven to warm up. But they still managed to surprise me.
The reason nobody was in the kitchen right before Shabbos is because they were busy working on other parts of the birthday celebration. They put up a hand-made birthday banner in the kitchen, minutes before Shabbos began. When it was time to serve the food, Leah put “candles” into the dish of sweet potato/zucchini cups. Since we can neither light nor blow out candles on Shabbos, she used toothpicks with little “flags” of paper taped to them. One said “40!” with the dot from the exclamation point becoming one eye of a smiley face. That one was in back. In the middle, in a row, were three toothpick flags reading “Happy” “Old-“ “ness!”
This was just as much fun as a real birthday cake; the kids enjoyed the preparation and decorating, and it was just as wonderful in the presentation at the table.
Who needs cake?
Yesterday I visited the hospital where I had undergone my ordeal last winter. The following is the text of an email I just sent someone who'd flown 3000 miles to my bedside, telling him about my reunion with the angels who rescued me.
- - - - - - - - - - - - - - -
Don't know if this would interest you at all, but:
Yesterday, I was at [name of hospital]. And I decided to do something while there that I'd thought many times of doing: I went back to all the wards/units where I had been a patient last winter, to see them from the eyes of health, the rooms I'd lain in, and to perhaps thank some of the really outstanding people who had taken care of me. I had the distinct sense that they very, very rarely see the positive results of their dedication - their former patients IRL, walking around in street clothes, with wind in their sails.
First stop: The ICU. I thought of you as I entered its door, imagined you coming in and passing these places, as I had never seen the door myself; I had never seen that front desk. And there was my little alcove/room, just to the left. The whole ICU looked much, much smaller and more crowded than it had felt/appeared to me from my horizontal position on that bed. I instantly remembered nurses I saw there yesterday ---- remembered their names, which blew their minds. There were even hugs and tears - they couldn't believe I looked so good, and they were genuinely grateful I'd come back: It did a LOT for their morale. I specifically asked for Katy, who had been in touch with you by phone. I wanted to thank her for her hand-holding care of me when I was first admitted there, put on the oscillating ventilation. (I don't think you saw that set-up; for hours I was strapped into a jerking/bouncing/vibrating chest-wrapped thing to jostle my ribcage while the oxygen was blasting in through the mask - Katy explained it was to loosen the "cement"-like "fluid" that had filled my lungs.) It was really hellish, but Katy sat there with me, while I begged her to stop it, and she'd say, "Okay, fine. You want us to intubate you? Because if I turn this off, we have no choice."
You know what came back to me?
And this is really why I'm writing this to you.
She was the one who came in and said, "______ is coming from New York. I've spoken to him. His plane arrives at 2 in the afternoon."
So help me, I looked at that clock every several minutes and calculated where in the American skies you were. It was critical to me, somehow, to hang on to that while the waves of wind smacked me in the throat and the vest jostled me hard. I remembered that yesterday. I remembered a lot of things, and, you know? It was psychologically a very healthy thing to have gone back there. I had read on the Internet that that's the case for many, many who spend extended time in Intensive Care through an Emergency admission.
Anyway, I left a note for Katy yesterday (because she's a Night Nurse and wasn't there), on a special "Recognition" card, which they post in their little staff rest area, and everybody looks. Apparently this is a Major Highlight of their work. These ICU angels of mercy are in the business of saving lives, and while they get monetary rewards, their souls really do crave just this sort of recognition. Many of their patients don't recover. The few who come back and show their/our faces, healthy, REALLY encourage them.
After I left there, I did the same at the TICU and the regular ward. I was remembered, and I remembered the names, too! I recognized-in-writing two more absent nurses in the TICU, and followed up with a couple of nurses on the regular ward. One was a male French nurse with whom I had communicated in French when I was first admitted to the regular Medical ward for observation. "You were just coughing and coughing and coughing," he said yesterday. He didn't know - so I told him - that I later went Critical and was transferred to the ICU and was in the hospital another 12 days after he last saw me.
It was a very rich experience for me and gave me a certain amount of closure. I have very, very warm feelings for those people and was told that the nurses I recognized in writing would be thereby recognized by their departments and supervisors. The least I could do.
And, of course, I have warm feelings and deep gratitude for you. You really gave me something priceless by flying out here when you did. The plane was cramped, the ICU was cramped, it wasn't fun, and you must have been scared until I stabilized.
What more can I say?
Love and hugs.
This week we drove to the city where we used to live for dentist appointments and to have lunch with friends. Our friends suggested a barbeque place that used to be one of my favorites. I don’t think I had ever eaten in the restaurant itself. It was located near the library, so when I would take the kids to get books during the summer, we would pick up barbeque on the way home. Their brisket was delicious, but what made this different from most BBQ was their absolutely amazing creamed corn. Remember now, my children were small, so this was long before I ever heard of the BTD.
After verifying with our friends B and E that turkey was on the menu for my Type A husband, we loaded in the car. As we drove, B said “Did you know that they serve creamed corn as a side?” I said that I remembered how delicious it was. He said, “It’s so good that sometimes I just get double creamed corn.”
If you are a regular reader of this blog, you know my standards for BTD compliance. At home I don’t eat avoids. At restaurants I make the best choices available. When I am a guest in someone’s home, I maximize beneficials and neutrals, but I am not offensive if I am served an avoid. While my health is important to me, relationships are even more important.
We were going to a restaurant, so I don’t have to eat creamed corn. I get two side dishes with my brisket, and there are other choices. But the idea of that delicious, mouth-watering creamed corn is now in my head.
As we are standing in line B says to E, “Are you getting creamed corn?” He turns to me and says, “Are you getting creamed corn?” I say that I am thinking about it. That is an understatement. At that moment, creamed corn is all I can think about.
As I got closer to the counter, I knew I ought to say “Brisket plate with green beans and cole slaw.” But instead I say “Brisket plate with green beans and creamed corn.” When my food arrives, I enjoy the brisket and green beans. I am saving the creamed corn for dessert. It is a special treat.
I took the first bite. It was canned corn in a sauce made with white flour, water and pepper. Ugh! I used to like this stuff????
At that moment, I realize how far I have come in my nine years on the BTD. My mouth has become accustomed to fresh beneficial foods, which don’t need pepper and sauces to disguise the taste. The desire for creamed corn has gone the way of pizza and chicken fried steak.
Will I ever lose my desire for ice cream and cream puffs? I don’t know, but I’m glad the desire for creamed corn is out of my system.