Histochem Cell Biol. 1996 Aug;106(2):197-207.
Thomsen-Friedenreich-related carbohydrate antigens in normal adult human tissues: a systematic and comparative study.
Cao Y, Stosiek P, Springer GF, Karsten U.
Max Delbrück Centre for Molecular Medicine, Berlin-Buch, Germany.
A broad variety of normal human tissues were examined for the expression of Thomsen-Friedenreich (T) antigens… These antigens…were determined…by (a) lectin...
Staining with the lectins used...amaranthin and jacalin.
From our data it can be inferred that T, Tn are promising targets for a cancer vaccine.
While searching for a relationship between the Thomsen-Friedenreich and the Mesothelin proteins I found the above abstract that caught my eye. I’ve cut out most of the technical information that would make this harder to see.
The authors tested using staining, which is another term for binding.
The authors used the Jacalin protein from Jackfruit to bind or stain the T antigen just like Dr. D’Adamo mentioned in his cancer lecture.
The funny thing about the article is that it is mentioned that the T and Tn antigens are promising targets for a cancer vaccine…..WHAT?!!!
The Jacalin protein binds T and Tn cancer antigens - and they are looking for a vaccine?!!!
The Jacalin protein is the “vaccine!!!” It is right there in front of them. How can they not see this!
Any food derived protein that is used in staining is potentially the Holy Grail of cancer vaccines.
Leah came home from camp yesterday, and Jack left for camp this morning. I’d grown used to cooking for only 3 of us, and as of today there will be 3 of us again, but last night I made dinner for four.
Jack decided he wanted spaghetti- so I bought a package of brown rice spaghetti. We decided to only buy one package of pasta because we really don’t need to have pasta for again any time soon- with 3 Os in the house, all of whom need to lose weight, cutting back on carbs is wise.
I peeled and chopped a whole pound of carrots and boiled them, adding some frozen broccoli to the pot about 10 minutes before serving time. I knew that sautéed or roasted mushrooms and onions would have been a delicious addition to the meal, but I didn’t want to heat up the whole oven for one dish, and we didn’t have enough space on the stove. Leah made a cream sauce using butter, whole milk, rice flour, and spices. The girls aren’t really supposed to have milk, but they don’t react badly to it and they’re both healthy enough to be less compliant. I didn’t have any of the sauce.
We served the pasta, veggies, and sauce with grated parmesan cheese. I mixed in some canned tuna and butter in my portion instead of the cream sauce. I did enjoy the parmesan cheese since it’s a black dot; I can have it once in a while.
I felt satisfied after two portions, but Hannah wasn’t full by the time the food was finished. I couldn’t make more pasta because I hadn’t purchased any, and there wasn’t time to start cooking rice. I’m just not used to cooking for 4 people anymore! If I make this meal for 4 again, I’ll turn on the oven for a dish of rice and a dish (or two) of more vegetables cooked in oil, rather than just the boiled ones on the stovetop.
I made some pizza toast for Hannah after the main meal was over. Made with spelt bread, tomato sauce, and mozzarella cheese, it’s perfectly compliant for an O secretor. We were all well fed in the end, but it wasn’t fun for her to be hungry after dinner or for me to cook after preparing what I thought was a whole meal.
Right now we’re in the middle of “The 9 Days”- the saddest time in Jewish history. From the first of the Jewish month of Av until the 9th is a period of semi-mourning where, among other things, eating meat is not permitted except for Shabbos. The 9th of Av is the date that the Great Temple in Jerusalem was destroyed- both times, it happened on the same Jewish date. A few other sad things in Jewish history happened on this date as well. The 9th itself is a fast day; no eating or drinking anything from sundown the night before until nightfall of that day.
My kids don’t seem to mind the lack of meat for dinner. Jack (type B ) is always perfectly happy to subsist on grains and dairy- the challenge is to get him to eat fruits and veggies. Hannah usually feels better with meat for dinner, but has been doing perfectly fine with eggs, fish, and dairy. She just needs to make sure she gets enough vegetables and protein, and she doesn’t have any noticeable reactions to “avoid” dairy products.
As an O nonnie, I need a lot of animal protein to maintain normal function. While I do well on fish and eggs, I also need red meat to feel my best. Needless to say, I haven’t been feeling my best this week. I made sure to eat meat every day the prior week, and less fish than usual, to help prepare me for a week without red meat or poultry. But I still couldn’t feel satisfied on the first “meatless day” until I ate some cheese, which I’m not supposed to be eating. Too much cheese makes me stuffed up and it can also make me irritable.
After the first day sent me reaching for “avoid” cheeses such as mozzarella and Muenster, I began eating chevre BEFORE the cravings got the better of me. Chevre isn’t listed on my SWAMI at all. I could say “It’s an avoid for O nonnies, and I’m an O nonnie, so it’s an avoid for me.” Indeed, that’s the stance I take most of the year. But goat dairy has always been easier on my system than cow dairy, so I figured it’s my best bet right now. I then decided to look up how chevre is made, and compare that to the cheeses on my neutral and beneficial lists. It’s cultured and then strained, not cooked, making it closer to quark cheese than any other cheese on my dairy list. Quark is a “beneficial” food for me. If the cheese is cultured, strained, then cooked in any way, it would make the chevre more like cottage cheese, which is neutral.
I’m still not sure how I feel about consuming chevre on a regular basis, but for this week, I think it’s my best choice. Remaining unsatisfied isn’t a realistic option either. I’m feeling stuffed up right now, but I don’t know if that’s from the chevre or a continued reaction from the cow’s milk cheeses I ate a few days ago.
For Shabbos, when meat consumption is permitted, I plan to eat meat for most, if not all, of my meals. Normally we make fish and salad for Saturday’s lunch, but this week we’re serving cold cuts with the salads instead. I’m not doing this to be hedonistic or to have a “meat fest” which would be inappropriate at this time of year; I’m simply making enjoyable Shabbos food while also ensuring that I nourish my body with what it needs to make it through the rest of the week, including the upcoming fast.
If you think barbacoa is a Spanish word for barbeque you are wrong.
If you told me a year ago, that I would not only eat, but cook for myself the cheek of a cow, I would have thought you crazy.
I confess, it's true. I truly enjoy this tender Mexican dish.
I have been working on a genealogy project for a client. Two books in the three volume set have already been printed, and we finished work on the third yesterday. Now we proof...and proof...and proof again.
My client and I work together 2-3 days a week. We usually start about 10:30, and she serves us lunch. Often it is fresh fruit or vegetables from her garden. Sometimes it is fresh eggs from the chickens who run wild in her yard. One day, she asked if I liked barbacoa and picadillo. I told her that I had eaten picadillo, but I wasn't familiar with barbacoa. She sent out for one taco of each, from a little taco stand near her home.
Picadillo is ground beef and potatoes, cooked with onion and spices. It is good.
I tasted the barbacoa and immediately loved it. It was a very flavorful, tender shredded beef served with raw onions and cilantro. My client waited until I had finished, then she told me that barbacoa is the meat from the cheek of the cow.
If I had known what I was going to eat that first time, I think I would have gagged. Cheek meat? Really? Yuk!
However I had already tried it and was hooked. From that point on, if she didn't have any specific lunch plans, she sent out for barbacoa.
She cooks her own barbacoa, and one day pulled a package of raw meat out of her freezer and told me it was a cow's cheek. She told me to cook it in my crockpot all day with onion and garlic. After it cooled she said to separate the meat from the fat with my hands. There is a lot of fat around the meat, but if you separate carefully, the meat itself is very lean.
It was so good, and since I was the only Type O in the house at the time, it lasted several days.
I've seen barbacoa recipes on the internet that call for tomatoes, chili powder, peppers and other spices. No, No, No. That's not how barbacoa is made in South Texas.
My client and I have talked a lot about food, including the Blood Type Diet. She is also Type O. I would say she is politely skeptical about this diet. Once in a while she tempts me with something that is avoid. Sometimes by accident, and sometimes she is testing me.
It amuses her to watch me eat the barbacoa and onions out of the tortilla with a fork. That's ok, because I'm smiling as I enjoy this unique cut of beef.
This morning my weight is within a half pound of what it was last December. This has been an unexpected struggle. I thought I would share what I have learned.
1. I know I run the risk of appearing hypocritical when I am happy that I have lost weight. After all, it was not many weeks ago that I wrote a blog called "Skinny Jeans Can Kill You." In a way that blog was a warning to myself not to let my desire to lose the weight I put on in January become an obsession with fashion fads or trying to change my body type. I walked through several years with DD as she fell victim to an exercise/eating disorder. It is dangerous territory both physically and spiritually. I stand by the Skinny Jeans blog. And you can hold me accountable if I ever express the hint of a desire to weigh less than 125 - a healthy weight for my height and body type.
2. For many years I have put on a few pounds in the winter. I remember one year when SS was running middle school track. I put on a pair of shorts on the first warm day of spring and took them off again. I mentally called this "winter weight gain." It was 3-5 pounds, and I didn't worry about it because it always seemed to melt away when the weather got warm.
3. This is not holiday weight gain. Because I'm focused on health, I don't overindulge in rich holiday foods. My weight going into January is normal. Then the scale starts to go up.
4. I think part of it is that I'm not doing as many outdoor activities in January and February. There's no yard work. I don't stop exercising, but my lifestyle is not as active. I work out at the neighborhood fitness center or with a video in my living room, but that's not the same as an outdoor excursion or a project in the yard that takes half a day.
5. I think it's also that I'm cold. Those of you who live north of Dallas, will laugh at me. South Texas doesn't really get cold, compared to most of the country. However it is colder than the rest of the year, and I think my metabolism slows down a little to compensate.
This year was different.
* I put on more than 3-5 pounds. At one point my weight was up nearly 10 pounds.
* Instead of storing weight in my legs and thighs, it went to my tummy. I have always had a small waist - a decent trade off for having "big leg genes." But this year I found myself identifying with belly fat commercials. Belly fat is dangerous and has serious consequences for long term health.
* The extra weight didn't disappear when the weather turned warm.
At Memorial Day I faced the fact that I was going to have to be proactive, if I wanted to fit in my summer clothes and look nice in my swimsuit.
I faced the fact that my exciting book publishing project has kept me at the computer more hours than I'm used to. I've been sitting much more than is good for me. Now, I try to make myself get up and do a household chore after an hour at the computer. I ought to get up right now, but I'm going to finish this blog first.
I faced the fact that I am almost 60, and hormone changes are going to force me to add exercise or cut back on food for the rest of my life. I really like to eat. But I made myself take a hard look at portion sizes and cut back a little on food. Then I upped my exercise.
I faced the fact that we were eating supper way too late at night. 8:30 was normal. 9:30 was not unusual. I'm now eating my supper between 6:00 and 6:30. HH does not like this schedule. I warm his dinner up in the microwave about 8:00. I'm hoping he will eventually join me for an earlier supper, but if not, I have to do what is healthiest for me.
I don't understand it, but some beneficial and neutral foods seem to add noticeable weight over night - almost like wheat does. I have practically eliminated nuts, except as a garnish. I've cut way back on ghee and mayonnaise as well. I really miss trail mix, nut butter & carrots, and chicken salad. I'm hoping that I can bring some of these foods back in a small way for the warm part of the year. I have faced the fact that I will not eat them during the winter months.
Mostly, I am facing the fact that my body is changing as I get older. This is not popular in our youth obsessed culture. But it is completely predictable according to my Biblical world view. I may as well embrace it, and make healthy adjustments where necessary. The other choices would be surrender to fat or take prescription medications. Neither of those sound good to me. So, I'll post this blog and get moving!
Most people think that in order to lose weight you must exercise like crazy.
I beg to differ.
If you are fairly observant like I am, you notice things like on most newer exercise machines that you have a display that shows you how many calories you are burning and how many of those calories are fat calories. Roughly speaking the difference between calories and fat calories is somewhere between 30 to 40%. In other words, if you burn 100 calories, the fat calories burned are 30 to 40. This is not a good ratio when you look at how much exercise it takes to burn 100 calories. Running 1 mile will burn approximately 125 to 150 calories and of that, 45-55 are fat calories.
Another thing not taken into consideration is that when you exercise you may burn of fat but you are also building muscle which weighs more than fat. Yes, in the long run the muscle will burn more calories but if we are going to count calories the only true way to lose weight is to use calorie restriction and Eating Right For Your Type.
A few months back I embarked on a mission to get back down to my normal warm weather weight of 180-185 lbs. I am happy to say that I have reached that goal. I used calorie restriction to accomplish this. When I got hungry I drank water. The one thing I have found out through this process is that I really don’t feel thirsty most of the time. After listening to Dr. D’Adamo’s lecture on Trehalose in which he explains that during nutrient excess, we humans don’t clean ourselves ( on a molecular level ) which is not good. During calorie restriction our cells operate better and use mis-folded proteins as energy instead of holding onto them causing more problems inside the cell which can lead to cancer and other diseases.
It’s nice to know that using calorie restriction, Trehalose Complex and ERFYT, I am super charging my body to clean itself and help avoid dis–ease.
Antes que nada, felicidades a todos los padres de familia por su día pasado!
Este celebre dicho adquiere un profundo significado, atribuido a nuestra salud en general y al adoptar este estilo de vida propuesto por el Dr. D'Adamo quien año con año nos viene personalizando nuestros lineamientos de manera sublime.
A continuación quisiera enumerar algunos de los males que hoy en día les aquejan, y que todo tiene que ver por un lado con el estilo de vida que se adopta así como con hacer caso omiso acerca de la importancia y el poder que tienen los alimentos sobre la inmunidad, la genética y la fisiología.
No hay que esperar a que se manifieste patología alguna, mejor actuar, prevenir y no lamentar.
Esta columna va dirigida a los hombres y sus posibles achaques:
1. De los 40 en adelante se reducen los niveles de testosterona y a su vez se van reduciendo la mayoría de las funciones propias de los hombres, ya sea en el gimnasio o en la alcoba. Es hora de adoptar medidas preventivas haciendo ejercicio atinado de cardio y pesas, así como adoptando un estilo de vida sano. La hidratacion adecuada y el manejo optimo ante el estrés son prioridades a considerar. La alimentación apropiada a cada fisiología mantendrá controlados sus niveles de inflamación. La hierba MACA mejora el deseo sexual y atlético. En otras palabras, su rendimiento puede mejorar en todos los aspectos tanto sociales como privados. Suplementar con maca impulsa la libido y la función eréctil. Para los hombres mayores de 40 una de las principales preocupaciones es la hipertrofia de la próstata. Cuando esto sucede, ejerce presión sobre la uretra, causando problemas urinarios. Los desafíos prostaticos no sólo interfieren con la función urinaria, sino también con el rendimiento sexual. Ya sea diabetes o cualquier otra patología que reduzca el flujo sanguíneo reduce a la vez la función eréctil. Olvídense de las soluciones express como la muy conocida pastillita azul, mejor atrévanse a tomar su virilidad en sus manos y recurran al AROMASTAT.
La aromatasa es una enzima necesaria para la conversión de andrógenos a estrógenos. En los hombres, la actividad del aromatase aumenta con la edad, convirtiendo la poca testosterona que queda en estrógeno. Quizás sea este evento el responsable de los muchos síntomas de la "menopausia masculina" y posiblemente incluso de la hipertrofia y cáncer de próstata. En la población en general, inhibidores de la aromatasa son utilizados por la comunidad de fisioculturismo para aumentar masa múscular magra y disminuir grasa corporal.
El Dr. Peter D'Adamo formulo un suplemento excepcional llamado Aromastat en el 2001, para uso exclusivo en su clínica inicialmente. Esta mezcla totalmente natural de hierbas inhiben la enzima aromatasa. La aromatasa es una enzima que se encuentra en el hígado y convierte a la testosterona en estradiol y al andostendione en estrona. Así, la función de la inhibición de la aromatasa es mover a los precursores de esteroides de la producción de estrógeno. Los beneficios para la toma de Aromastat son tanto tejido prostático sano, como niveles de testosterona adecuada así como un recuento de espermatozoides sanos. Ahora es el momento de empezar a tomar Aromastat aunado a un apropiado estilo de vida y alimentación!
2. Retomando la diabetes que mencionamos anteriormente, esta también afecta al cerebro e incrementa las posibilidades de sufrir Alzheimer. Afecta los vasos sanguíneos que alimentan al cerebro. Y ahora parece ser aún más insidiosa, dado que el daño podría iniciarse antes de que la diabetes sea diagnosticada plenamente, cuando el cuerpo empieza a perder la capacidad de controlar los niveles de azúcar en la sangre.
De hecho, parece haber cada vez menos diferencia entre lo que los médicos califican como "demencia vascular" y la forma común del Alzheimer. Independientemente de cómo se le denomine, ese problema de salud es razón más que suficiente para controlar la diabetes y los riesgos cardíacos que conlleva. Podemos hacer mucho contra la patología de la enfermedad de Alzheimer, esas placas adhesivas que congestionan el cerebro se pueden controlar esas condiciones vasculares, uno podría desacelerar el desarrollo de la enfermedad nuevamente siguiendo y adoptando los lineamientos propios de cada fisiología y genética tal y como describe el Dr. D'Adamo en sus múltiples estudios y libros editados hasta la fecha. Las personas con diabetes tipo 2 tienen un riesgo dos o tres veces mayor de desarrollar Alzheimer que los no diabéticos. Aún así, la diabetes tipo 2 suele causar enfermedades cardíacas y otros problemas que pueden causar la muerte antes de que se manifieste el Alzheimer, alrededor de los 70 años.
Diabetes y Cerebro: Una nueva vía fisiopatológica. Las alteraciones fisiopatológicas asociadas con la diabetes se han explicado en torno a la hiperglicemia crónica resultante de la disminución en la producción de insulina (tipo 1) o del aumento en la resistencia periférica a la misma (tipo 2). La posible existencia de una tercera vía metabólica, basada en un trastorno neuroendocrino que podría afectar la síntesis de insulina y de los factores de crecimiento similares a insulina tipo I y tipo II (IGF – 1 e IGF – 2) para la que se ha propuesto el término de diabetes tipo 3. Una respuesta activa caracterizada por cambios en la expresión génica neuronal que dan lugar a los efectos crónicos de la diabetes como resultado de las alteraciones moleculares que aparecen como consecuencia de la plasticidad del sistema nervioso. La existencia de una relación histopatológica, bioquímica y molecular entre los fenómenos que subyacen a la aparición de esta entidad clínica y los que se observan durante la evolución natural de la encefalopatía diabética: apoptosis celular, marañas neurofibrilares, depósito de amiloide, distrofia axonal y/o dendrítica, incremento en la activación de los genes promotores de la muerte neuronal, fallas en la producción de energía y evidencia de estrés oxidativo intracelular. El Dr.D'Adamo ha formulado el suplemento llamado TREHALOSE para coadyuvar en la limpia a nivel celular cerebral de dichos depósitos.
3. ¿Qué síntomas produce la hipertensión arterial ?
En general la hipertensión arterial por sí misma NO produce ningún síntoma.
Por ello se dice que la hipertensión arterial es una enfermedad traicionera, que sutilmente va minando nuestra salud hasta que el daño es tan grande que se expresa con complicaciones graves e irreversibles: pérdida de visión, parálisis, incapacidad para hablar o hacerse entender, etc.
En ocasiones la hipertensión arterial se acompaña de algunos síntomas, que, sin embargo, no son específicos de la enfermedad y se deben a otros factores asociados, los pacientes hipertensos están asintomáticos (sin síntomas ni molestias subjetivas) hasta el fatídico momento en que se presenta una complicación.
Que casualidad que el Dr. D'Adamo ha escrito sus libros de serie de salud con títulos como Altzheimer, Diabetes, Cardio Vascular y 5 mas, sin lugar a duda importantes y ligados el uno con el otro a la vez. Los factores genéticos son el principal factor de riesgo para el advenimiento de la demencia, pero a estas alturas de los avances científicos sabemos que la epigenetica va mas allá de la genética y todo tiene que ver con el estilo de vida y lineamientos alimenticios que adoptemos para poder convertirnos en pilotos formula I de nuestro destino.
El éxito de nuestra lucha contra el sobrepeso y la obesidad es la atención integral. Se debe abordar caso por caso para conocer cuáles son las causas del problema y poder guiarlos con ayuda nutricional, médica, psicológica y orientación hacia la actividad física, y así, es posible coadyuvar con el sobrepeso. Y ese es justo el objetivo de nuestra Cruzada Mundial contra la obesidad y a favor del bienestar personalizado.
Gracias por sus correos tan alentadores que con sus sugerencias y propuestas dan vida a todos estos temas tan relevantes para lograr vivir una vida sana en cuerpo sano que tiene como resultado, la longevidad tanto anhelada. No mas dudas o sentirnos perdidos en como lograr este objetivo, teniendo a nuestro servicio el sistema vanguardista creado por el Dr D Adamo, nuestro propio GPS digital individualizado nutrigenomico denominado SWAMI. El proceso es sencillo y ya contamos con los análisis requeridos de serotipo para determinar dicha individualidad única que llevamos cada quien dentro. Los invito a entrarle de lleno al mundo de reseteo genético para curar, prevenir y fortalecer nuestro destino genético.
One day I looked down and there were bruises on my ankles. I didn't remember bumping my ankle. I felt around and they weren't tender. I suddenly recognized where I had seen that kind of blue mark before.
My father had read about benefits of Vitamin E and he began to take a supplement. He also read about the benefits of aspirin to prevent heart attacks. So he started taking a low dose enteric aspirin every day as well. Soon he began to have blue blotches on his arms. I remembered that Dr D does not recommend Vitamin E for Type Os. Our blood is already thin. It is the thick blooded Type As who benefit from blood thinning properties of Vitamin E and aspirin.
I challenged my Dad to take a break from Vitamin E and aspirin. The next time I saw him his arms were free of bruising.
I give my Type A husband a Vitamin E capsule every day, but I don't take it. I knew there was Vitamin E in my multiple. I thought it was a low dose. Wrong. It had 100 iu, more than 3 times the RDA. How did I let that slip by? Dumb, dumb, dumb.
I stopped taking the multiple right away. I decided I probably needed to take Vitamins A and D, B complex, and zinc. I eat less processed food and more fresh food than most people I know. In a perfect world, I wouldn't need supplements. However, I know that by the time my food is harvested, stored and transported, I won't get the quality of nutrients from food that God intended.
I read the label on the B Complex that I had on my shelf. Everything looked in order except it only contained 15% of the RDA for Biotin. That seemed peculiar until I read that Biotin is the one B Vitamin that your body can make for itself - if you have eaten food that provides the right ingredients and if you are in good health.
Biotin is necessary for healthy hair and nails. That caught my attention because my nails have been chipping. When I had searched the Internet for chipped nails, there were a few specific things, none of which seemed to apply to me. However the most common answer was that chipping nails and thinning hair were normal parts of aging. What if, I asked myself, as people age they lose their ability to make Biotin? I'm interested in these kinds of questions since I will turn 60 this summer.
I stopped the multiple. I added several supplements including Biotin.
In a month the blood in my ankles has reabsorbed. Hurrah! The blue blotches are gone. I think I see an improvement in my nails, but it's too early to tell. I'll have to see what happens as they grow out.