Yesterday, I decided to make a variety of different dishes for dinner and use up some leftovers in the fridge. My son would have enough to eat with the leftover baked white potato, leftover white rice, beef, and either some raw baby carrots or a can of green beans. There was enough brown rice to reheat for myself, and neither of my daughters are likely to eat much rice anyway. Roasted sweet potatoes take over an hour to cook, but the rest of the food cooks up more quickly and needed to go into the oven later. Burgers take half an hour to bake, or I could cook the ground meat on the stovetop in about 10 minutes. Frozen broccoli only needs about 20 minutes, which is also about how long the rices and potato need for reheating. My plan was to have a whole bunch of different pans in the oven, which would then be carried a whopping 3 feet from oven to table when it was time to eat.
So, I got started cooking around 4:30, so dinner would be ready at 6:00 when Leah comes home from school. I peeled and cubed sweet potatoes and put them into a pan. Then I added olive oil, onion powder, garlic powder, sea salt, and paprika. I stirred it all together and put that in the oven. Then, at 5:20, the power suddenly went out! I knew the oven would stay hot for another 10-15 minutes or so, but also that the food wouldn’t finish cooking unless the power came back on quickly. So the sweet potatoes continued to roast while I spent 20 minutes on the phone with the power company to report the outage.
When I was done with the phone, it was 5:40 PM and the oven was “warm but not hot anymore.” I’d learned that the power wasn’t due back on until 8:00 PM, and that my dinner plans were shot. My electric oven was NOT going to be able to cook a variety of dishes! Nor could I cook anything on my electric stovetop. My Mom has a gas-powered stove in her kitchen downstairs, but she doesn’t keep kosher. Cooking my family’s meal downstairs means carrying down all my own dishes, ingredients, and cooking utensils.
I took my big frying pan and dumped in the half-roasted sweet potatoes. Then I added the ground beef to the same pan and put the lid on to make it easier to carry. In a separate pan, I put white rice, olive oil, salt, and water. I would have preferred to make a whole grain, but at this point there wasn’t enough time for brown rice to cook and my son won’t eat quinoa. Hannah helped me carry down the two pots, which I cooked on my Mom’s gas stove. I’d brought down one metal spoon to stir the contents of the frying pan. I added a little water when it was near the end of cooking. I think broth would have been even tastier, but the kosher turkey broth was a flight of stairs away.
When the food was mostly cooked, I realized I’d forgotten to prepare a green veggie for the meal! Had I been in my own kitchen, I would have added some frozen spinach or broccoli to the pan with the sweet potatoes and meat. But it was too much trouble to go upstairs with food on the stove that needed constant stirring. Nor did I want to scrounge around my Mom’s freezer, knowing she had ice cream that could melt if the freezer door was opened. Instead, I prepared a salad after the other foods were ready. We ate at my Mom’s kitchen table on paper plates with plastic forks, and used plastic spoons to serve the rice and the salad.
Leah, Hannah, and I really enjoyed this new way of preparing sweet potatoes and meat. The sweet potatoes turned into a sauce for the meat, rather than being a separate dish. Unfortunately, Jack had one taste and hated it. He’s the reason I normally make so many little dishes. Thanks to the power failure, he only had rice for dinner.
Power came back on at 7:03 PM.
The days before Passover are probably the busiest time of the year for Orthodox Jewish families. We need to clean our homes, cars, backpacks, etc. of any traces of chametz (leavened flour products.) The kitchen is the biggest part of the job. Everything is scoured, opened packages of foods are finished up or packed away, counters are covered, dishes are packed away, and special Passover utensils are unpacked. Some items can be kashered (made kosher for Passover) through the use of heat. Many families use a lot of disposables for the week. Then there’s another busy time when the holiday ends, and we need to put the kitchen back to normal.
Kashrut is even stricter this week than it is the rest of the year. Most products need special “Kosher for Passover” certification; even items that don’t require special certification during the year. Matzah is permitted, but anything else made from wheat, oats, rye, spelt, or barley is “chametz” and cannot be consumed. Ashkenazi Jews, those typically of Eastern European descent, also don’t eat legumes or rice for the week. Sephardic Jews, those of Southern European descent, don’t have that restriction, but they do have special rules about how those foods are prepared for the holiday.
A great many products are theoretically permitted for Passover use, but are not currently available with certification. This list includes ALL the sweeteners that are permitted to me. Honey and sugar are readily available for Passover, but those are both “avoids” on my food list. Agave and molasses should be acceptable for Passover, since molasses is made from sugar cane and agave is made from a desert plant. But I could find neither with Passover certification. That left me with two choices: don’t eat sweets for the holiday or compromise on compliance.
There were a few other special holiday foods that weren’t compliant. I used spelt matzah since rye matzah isn’t currently available. Charoset is a traditional food for the Passover Seder, representing the mortar the ancient Hebrews used during slavery in Egypt. Our family recipe is a mixture of apples, cinnamon, red wine, walnuts, and honey. I’m not supposed to have apples or honey. I could have substituted pears for the apples, but since I couldn’t find an alternative for the honey anyway, I went ahead with my traditional recipe and limited my own portions.
Other non-compliant goodies included marshmallows and coconut macaroons, and my 17 year old made chocolate/caramel covered matzah, chocolate muffins, and almond macaroons. The homemade treats were compliant except for the sugar, and fully compliant for the kids. I had a small taste of each treat but mostly eliminated all added sugars from my diet for the week. I also made almond milk for the week and had it in my daily yerba mate/cocoa beverage. My family doesn’t use rice on Passover, since we’re Ashkenazi. Without being able to use rice milk or molasses in my tea, I felt the need to add something to make my tea tastier. Since almonds are neutral for me, I figured that the damage from almond milk must be subtle, and felt it was a reasonable compromise for one week out of the year.
I ate far too much sugar the last few days of the holiday. That resulted, as usual, in eating too much food overall and never really feeling satisfied. But I did eat plenty of vegetables and meats, and managed to take a walk almost every day of the holiday. I’ve been eating clean since right after lunch the last day of the holiday, so nearly 2 full days now. Between the “less than perfect” diet and the late hours we were keeping, I got quite irritable and sore. I wasn’t in a full fibro-flare, but I didn’t feel particularly well either. I’m getting myself back on track now, and I hope to do better next Passover.
If you think this blog is about rationed health care, you are wrong. We already have rationed health care. If you need a heart, kidney or liver transplant, you go on a national waiting list. When an organ becomes available, there is a group that evaluates the people on the list and determines who gets the transplant.
Insurance companies do their own version of health care rationing. I spoke to a friend yesterday who has rheumatoid arthritis. She periodically needs a treatment that costs several thousand dollars. Each time her doctor must submit an application to the insurance company who decides whether she gets the treatment or not. The same application process requires to many medical tests, including PET scans that look for cancer metastasis.
As health care becomes more nationalized, such boards will become more centralized and more powerful. You may not like the term death panels (Obamacare calls them Independent Payment Advisory Board) but this is how a proponent of the Patient Protection and Affordable Care Act describes them:
The term refers to any of the multitude of expert commissions whose charge will be to dispassionately examine the scientific evidence in order to determine which patients will get what, when and how. These bodies, in fact, will be explicitly aiming to optimize the medical outcomes of the entire population titrated to the amount of money we’re allowed to spend on healthcare.
Sounds to me like somebody besides me and my doctor will be deciding whether I get treatment. But none of that is what this blog is about.
This blog is about the new USDA MyPlate for Better Nutrition.
I ordered supplements a few days ago from the Vitamin Shoppe, and when my order arrived, it included a flyer that tells me, “The US Government did away with the archaic and impractical food pyramid and implemented a more useful MyPlate icon to guide Americans toward consuming a balanced diet.”
The problem with this new guide is that if a Type O followed it, they would face weight gain, higher cholesterol, stomach inflammation, and joint issues.
I went on the USDA MyPlate Website put my age, height, weight, and physical activity level into the daily food plan guide. It tells me that every day I need to eat:
6 ounces of grain
2.5 cups of vegetables
2 cups of fruit
3 cups of dairy
5.5 ounces of protein
More grain than protein?!?
More dairy than vegetables?!?
What are they thinking?!?
I am not a conspiracy theorist – not by a long shot.
The title of this blog was more to get you to read it and think than to make a statement about the motives of government agencies.
However, this new plan makes me all the more thankful for the Blood Type Diet and for Dr. D who developed it. Perhaps if I ignore the USDA plan and eat Right for My Type, I will dodge the more insidious rationing panels as I get older.
Before I reposted the millet cornbread recipe (shame on computer hackers) I had gone to the health food store that has the best price on the spelt bread my Honorable Husband likes. They told me that they stopped carrying millet, because it wasn’t selling. However, they said they would order it if I bought 3 bags. I agreed and had just picked up the millet. In my mind I could already taste the cornbread.
That afternoon HH and I were hauling gravel around the yard. We needed to get to a certain point in our project because rain was in the forecast. As I worked I was thinking about what to cook with the millet cornbread. Suddenly I had a brainstorm. One of the things I loved in my pre-BTD days was tamale pie. I could substitute the millet cornbread and have an old favorite.
Coming in from the yard at dusk, already hungry and tired, I didn’t take the time to make the full tamale pie. I did a quickie version. It was delicious. HH paid me compliments.
Brown 16 – 20 ounces of ground turkey. Add 2 tablespoons of chili powder and 1 tablespoon of ground cumin. In the full version I would also have added cooked onion and cooked red bell pepper – but like I said, I was in a hurry.
While the meat was cooking, I ground the millet in my food processor and made millet cornbread batter. I put the seasoned meat in the bottom of a flat casserole dish and poured the batter over it. I baked it as if it was just the millet cornbread alone.
Substituting in recipes is beneficial. I have also been substituting in exercise, and that has not been so beneficial. We’ve had lots of yard work this spring. When I work outside for a couple of hours, I don’t come in and do another 30 – 45 minutes of exercise. The yard work makes my back and arm muscles stronger. It often gets my heart rate pumping and I definitely work up a good sweat. I thought this substitution was working.
However, this morning I went for a run – probably the first time I’ve run in 3 weeks. I could tell that I was out of shape. I need to make sure that I allow time for running, bicycling and other Type O intense physical exercise, even in the weeks that I am physically active in my yard.
Sorry if there is any confusion about this blog. A hacker gained access to the original post. Every time I logged in to the site Dr. D has set up for bloggers, the comment section was filled with junk messages. Only the sin nature of man can explain why people with brilliant minds waste all of their potential doing evil things. I deleted the original post and am reposting it here. I bought millet yesterday and plan to bake bread tonight.
I started out to blog about how circumstances forced me into a variation on one of my favorite recipes. Then I realized I had never posted about the basic recipe. So it looks like I will be writing two bread blogs in a row.
I have been blogging since 2004, and every November and December I have blogged about cornbread. I love cornbread of any type, but my favorite is moist cake-like cornbread. I like it best when it has the gooey texture of a brownie.
But corn is a problem. It is listed as avoid for Type Os.
On the GenoType diet it is a toxin for Gatherers and a black dot for Hunters. Since I mostly identify myself as a Hunter, I can justify having corn on rare occasions, but I know it isn’t really good for me.
Corn is neutral for Type As, but it is an infrequent neutral on the Type A diabetic diet. HH has Type 2 diabetes in his family and has elevated blood sugar if he doesn’t watch what he eats.
So we rarely eat corn at our house. Last year at Thanksgiving, I combined several recipes together and came up with a delicious cornbread that has just the taste and texture I like. I told myself it would have to be a holiday recipe, that neither HH nor I needed to be eating cornbread very often.
But the memory of that delicious cornbread haunted me.
DD had tried to make a loaf of bread with millet flour one time, but it was too heavy. She came up with the idea to grind millet and use it in my cornbread recipe. She and ESS loved it. I tried it. HH and I agreed that it was delicious. The texture was just like cornbread. The flavor was wonderful, not identical to cornbread, but close enough to be satisfying.
Millet cornbread is perfect with chili, tasty with any meal, and outstanding with ghee as an afternoon snack. It has become one of my favorite recipes.
2 cups millet, ground into flour
4 tsp baking powder
1 cup milk
1/3 cup oil
1/3 cup honey
Mix dry ingredients together and set aside
Mix wet ingredients and pour over dry ingredients. Stir together
Bake at 425 degrees for 20 minutes in 9x9 pan.
Los alérgicos sufren más problemas de sueño que el resto de la población. ¡Ponle remedio!
Como cada año y con la llegada de la primavera, las alergias afloran, y según coinciden todas las previsiones, serán más fuertes que nunca este 2012. Pero además de los síntomas particulares (rinitis, estornudos, irritación ocular…), los alérgicos también sufren con más intensidad diferentes problemas de sueño.
Para una mayoría de alérgicos la primavera es, precisamente, uno de los factores que influye de forma más negativa en su calidad del sueño. Pero no sólo eso, parece que la alergia también acentúa los síntomas de estrés y las preocupaciones a la hora de dormir respecto al resto de la población.
¡Depuren su estilo de vida!
De acuerdo a la medicina tradicional China, conforme envejecemos, dos realidades físicas acompañan a la sabiduría: la acumulación de desecho residual que va ‘obstruyendo’ el paso suave de la energía y una decaída de la inherente fuente de energía, los riñones , entre otros.
El primer paso a seguir es atender su ecosistema . Un organismo fuera de balance con daño gastro intestinal considerable, mismo que no permite la absorción adecuada de nutrientes, reflejado en desnutrición celular , mas NO sin embargo restricción calórica. Continuamente sentimos que se nos baja la presión o el azúcar, haciéndonos victimas del antojo de chatarra en su mayoría dulce y falto de nutriente, pero que a nivel neuronal, nos da la sensación inmediata de un estado de bienestar momentáneo, para caer en la depresión y la desesperación .
Los lineamientos del Dr. D’Adamo nos brindan la posibilidad de alcanzar un estado de balance no solo físico sino también emocional. ¡Mente sana en cuerpo sano!
Hagan uso de todo aquello que el Dr. D'Adamo ha diseñado para su digestión, tomando en cuenta la fisiología individual .
Ponga fin a formar parte de la estadística de aquel alto porcentaje a quienes repercute sin duda el descanso, ya que prácticamente la mitad de los alérgicos se levantan cansados y sin energía.
Las alergias son uno de los males de nuestra era, y cada vez afectan a un número más alto de la población; por eso es tan importante hacer todo lo que esté en nuestras manos para evitarlas.
La higiene alimentaria y la higiene personal son los principales instrumentos de prevención y plantearse actualmente los múltiples factores de riesgo clásicos como la edad, sexo, antecedentes familiares de enfermedad coronaria precoz, niveles de colesterol, lipoproteínas, tabaquismo, obesidad, hipertensión, diabetes, sedentarismo, estrés y dieta con elevado contenido en grasas saturadas y colesterol, que vienen siendo el acontecer fisiopatológico de las enfermedades cardiovasculares entre otras tantas.
Es por ello que se hace imprescindible la búsqueda de nuevos factores de riesgo que puedan ayudarnos a identificar precozmente las diversas patologías, lo que se concibe como uno de los retos de cardiología moderna por una parte, aunado a la gama tan extensa de padecimientos que vemos cotidianamente, afectando la salud de las personas, siendo el estrés aunado a la disposición genética .
El Dr D’Adamo trabaja incansablemente en educarnos a prevenir el envejecimiento celular por medio de nuestra arma más poderosa que viene siendo la alimentación genómica, en su fusión magistral científica denominada SWAMI.
El “té rooibos” viene listado y sirve de gran ayuda en el tratamiento de las alergias, ya que actúa como antihistamínico natural suave con la ventaja de que no produce somnolencia e induce a la relajación y bienestar. Swami le da a cada quien el valor de cada alimento, hierba o especie.
Pero... ¿Porqué tiene tanto éxito y tan pronto?
Se desarrolló pensando en la prevención y el resetear la carga genética de cada individuo, pero un efecto secundario que a la gente más le gusta al seguir sus lineamientos es... ¡La pérdida de grasa en el cuerpo!
Así que cuando una persona recibe su reporte swami, y sigue los lineamientos, tengan por seguro que sus amigos, sus familiares, sus compañeros de trabajo le dirán:
“oye, estás muy delgado, te ves más joven... ¿porqué?”
Al enterarse de swami quieren el suyo.
Aunque swami GT hace que el cuerpo pierda la grasa de manera asombrosa, el objetivo principal para el cual fue creado, que es mejorar la salud del cuerpo humano, receteando sus genes y previniendo, también se cumple cabalmente. Llevo a cabo rigurosos controles que incluyen análisis de sangre específicos para determinar el estatus secretor del paciente así como otros datos muy detallados sobre el funcionamiento biomolecular del paciente.
Y aquí están los sorprendentes resultados benéficos que encuentro a diario con mis pacientes:
Se rompe la grasa y la transforma en una sustancia llamada “keton bodies” (cuerpos cetonicos), la cual es eliminada en la orina, eliminan la grasa del cuerpo al hidratarse tomando agua!
Logran una reducción de colesterol y triglicéridos!
Reducción en niveles de azúcar en la sangre!
Muchos presumen dejar de tomar medicamentos para la presión cuando siguen sus lineamientos de manera responsable, claro, bajo supervisión de su médico siempre (Hasta los diabéticos)!
Disminución hasta en las tallas de ropa, con cambios tan dramáticos como reducción de la talla 40 a la 32 y otras gratas sorpresas!
Otros beneficios, como tonificación y endurecimiento de los músculos al eliminar todo aquello causante de inflamación como son las lectinas .
Se disfruta de una mejor calidad de sueño!
Las persona que sufrían de gastritis y tomaban antiácidos ya no los necesitan más y dejan de tomarlos!
Las personas siguiendo sus reportes swami reportan que tienen la piel más suave, de apariencia sana y juvenil y uñas muchos más fuertes!
El cuerpo suelta el cabello seco, viejo y enfermo, y los sustituye por cabello nuevo, más suave y brilloso!
Todo lo anterior significa que las personas que toman en serio sus lineamientos ¡están regresando el reloj del envejecimiento, su carga genética!
Seguir los lineamientos rinde asombrosos resultados y se verían potencializados y reforzados por medio de la fermentación y germinación de verduras, frutas, semillas y granos, fortaleciendo la flora intestinal.
Bueno, entonces que esperan!? Contáctenme aquellos que requieran mayores informes.
Agradezco a todos que me escriben, que me llaman, pero sobre todo agradezco a todos los que me leen y adaptan este enfoque del Dr. D'Adamo, en sus vidas!
A recurring theme in my blogs is that I try to focus on beneficials – on what I CAN have. There are so many delicious beneficials, as well as plenty of neutrals to round out menus and give variety. When I keep my focus on them, I am content both as I cook, and as I eat.
However, when I focus on avoids it just makes me feel deprived. I start wanting the thing I’m not supposed to have. It doesn’t help when I describe the Type O diet, and someone dismisses it by saying, “Oh I could never give up wheat.” or “I couldn’t live without cheddar cheese.”
I smiled when I read my Bible Study this morning from Genesis. The author makes exactly the same point about Eve. Her avoid list only had one item…and what did she want? Of course…the one thing she wasn’t supposed to have. Here is a quote from Sarah Young’s book “Jesus Calling.
“Before Satan tempted Eve in the Garden of Eden, thankfulness was as natural as breathing. Satan’s temptation involved pointing Eve to the one thing that was forbidden to her. The garden was filled with luscious, desirable fruits, but Eve focused on the one fruit she couldn’t have, rather than being thankful for the many good things freely available. This negative focus darkened her mind, and she succumbed to temptation.
“When you focus on what you don’t have or on situations that displease you, your mind also becomes darkened. You take for granted life, salvation, sunshine, flowers, and countless other gifts from God. You look for what is wrong and refuse to enjoy life.”
I’m sure I will keep returning to this theme, because I believe it is the second greatest factor to success on the Blood Type Diet.
During this Easter season, keep your focus on the blessings in your life and in your diet. Approach God with thanksgiving for the many, many things that you have. And enjoy the good news that eggs are either beneficial or neutral for us all.
In February, I spent two weeks in the hospital – ushered in through the Emergency Room – and eleven days of that in critical care. The month's final week found me at home again, weak and tired. Throughout March, I have slowly crept out of that sudden, unexpected abyss, to re-orient, re-group. After about thirty years as an adult in excellent health under my own "alternative" recognizance, it was quite a shock to take up the identity of Hospital Patient and, then, Outpatient thereafter. I do have a background in Medicine, working for years with doctors, in and out of hospitals. I think this helped immensely; my hospital course was never scary for me.
Convalescence has been more challenging than hospitalization was. I have been visited by six different home healthcare professionals, two different unknown maids, three or four outside contractors and my apartment building's maintenance man a few times. I have taken regular pharmacy deliveries. I've had four appointments with three MDs and been to a laboratory to drop off a specimen. I've also shopped at the supermarket a couple of times, had a couple of friends over for dinner, and returned to work here and there.
In my lifetime, my Standard Operating Procedure has involved amassing tons of scholarship on any and every subject I encounter, and during the past 5 and a half weeks that's been my continued and constant practice. I have studied each drug I'm taking, each drug I took in the hospital (after remembering them!) (and there were many), each procedure I underwent in ER, ICU, TICU and on the ward; various hospital practices and protocols; the Hospitalist specialty; the Intensivist specialty; the history of Intensive Care; ICU nursing, and more. I've of course studied my own disease and conditions - their stages, causes, treatments and prognoses.
During my hospitalization I encountered the whole gamut of career-suitability of various practitioners, from shining examples of professionalism, to those with clearly inappropriate motives for being in health care; from the energetic and thorough to the lazy and disinterested, to the exhausted. As an outpatient and in-home consumer of Home Healthcare services, I've observed the same range.
And now? I enter another phase: No Longer Med-Free. While investigating their possible side-effects and interactions, and correcting the various nutrient-depletions they cause, I'm also physically processing new drugs, monitoring their effects in addition to monitoring vital signs and treating symptoms in non-Rx ways. Plus: I'm also having to make dietary and lifestyle adjustments. In the hospital, it was easier: All I had to do was let other people keep me alive.
We natural-types have to be on guard against disdain of the allopathic system's "Magic Pill" answers when a quick improvement is imperative. In the ICU, this was literally and immediately a matter of Life and Death. At home, while the stakes are less immediate, they are just as serious: The "right" medication can immediately restore function to an exhausted patient who is challenged or failing. Yes - under better circumstances, one has months to compare modalities, to experiment with supplements that are less toxic, and their dosages. For my part, I'm discovering that Rx meds are right for me NOW - because I haven't had the luxury of months or years to plan for new conditions and their treatments. I'm cutting myself that slack, knowing I can wean myself from them later, when I'm stronger and have emerged more completely from the convalescent stage. Perhaps I will blog about the process of jettisoning those crutches? We'll see.
Meanwhile, I count myself blessed to be under the oversight and care of a fine MD who is forthcoming, friendly, flexible, considerate and accessible. In his practice, he routinely uses diet, exercise/fitness and nutritional supplementation in addition to Rx meds and allopathic methods. I feel safe letting him share responsibility for my health at this point, because this flurry of self-education (while mentally fascinating) is unable to keep pace with the urgency of my situation and the variety and depth of medical/pharmacological knowledge required.
I'm blogging on a natural health site. I'm pursuing a Complementary Medicine program. Bear with me. Thanks.