I'm a fan of the blood type diet but one thing worries me. Dr. D'Adamo says each blood type evolved thousands of years ago to digest a particular diet and I believe him, but isn't evolution an ongoing process? If a person shields their body from any food that it finds stressful isn't that going to deprive it of the chance to adapt and evolve to a wider diet? From what Dr. D'Adamo has written, it sounds as though blood-type A people adapted rapidly to a diet of mainly grains after aeons in which human beings got their protein from meat. Surely if generations of type A's ate shellfish, for example, type A's would start being born who did fine with shellfish? I'm thinking of food that occurrs naturally in nature here, not man-made pollutants like chemical pesticides etc. which I don't think anyone could adapt to. Also what do 'secretory insufficiency' and 'flocculates serum proteins or precipitates something else' mean? Congratulations on your wonderful column! Olympia
Thank you, Olympia! There's no need to fear that lack of stress will stunt our evolution, we have plenty (;-)) but rather that too much stress lays the foundation for disease and shortens our lives. Actually, he theorizes that the earliest peoples were predominantly type O ~ but type A and B were present, if in smaller numbers. As large land animals were hunted out and agriculture developed, the idea goes, those who could better handle a diet of grains, vegetables and little meat flourished. A nomadic herding existence in high altitudes suited other types better than lowland farming. Environment did not create type, it only limited or abetted its population growth. Yes, people swiftly learned to depend upon agriculture for a steady food supply, but that is not to say every type prospered upon such a diet. I can tell you personally that here we are in the 21st Century, yet I never adapted to grains! When I stopped eating them (especially wheat), and started eating red meat, my health improved greatly. Some foods stimulate antibodies by virtue of their "alien blood type" qualities, and shellfish is one of those foods for As. "Secretory insufficiency" refers to lower levels of protein-digestive or other secretions ~ therefore that food is not recommended for that time. Flocculation and precipitation are when the red blood cells clump up together in response to a substance toxic to the cells. Hope this helps, and thank you again for your kind remarks!
I have been having allergy for 8 years. I finished just about all allerry medication now nothing is working . Finally last 2 weeks I have been following blood type " O " diate from your book and I am doing much batter. The question I have is in your diats amount of water for week 4-7 serving 8 oz per week that is 8 oz maximum per day. Is this correct. Please advise me on this matter. I will be very glad. Thank you very much. Anwar
Great news, Anwar!! That text should read, 4-7 servings per day, not per week. Thank you for writing! :-)
i was wondering if there is any relationship between potatoes and taros? as an O type, i can eat sweet potatoes (with no concern), but was wondering about the taro. is this okay? thank you.....and btw...i love the diet and the book.... jake
Glad you are enjoying the diet, Jake. Use the
Hello I am taking the Polyflora 'O' professional probiotic, the polyvite 'O' professional multivitamin and the phytocal 'O' mineral formula. I also follow the type O blood diet. I would like to know if I could safely use the harmonia ABO friendly green drink as a breakfast drink on top of what I do currently? Also can I use the deflect 'O' lectin blocker as a sort of an "after the fact pill" that will heal my body if I occasionally eat an avoid type food? Silvia
Sure, absolutely. Yes to both! Deflect-O® will help by luring away lectins that would otherwise have attached to your tissues. It does help heal by scrubbing old, lectin-damaged cells over time. :-)
we've found out we're 0 negative. What relevance does +ve & -ve have in the d'adamo scheme? mossey
For Rh-negative Os and Bs, it means a bit more meat and a bit less grain than the Rh-positives of either type. The difference is around one serving per week for each category.
I"m brazilian. I"m not sure about the classification of my ancestries, because my ancestries came from Italy, Portugal and Brazil. Are they classified as africans, caucasians or asiatics? I hope your answer. Thanks a lot. Hilson
Hello, Hilson ~ That's hard to say. One way to determine this is to do a little family research, and see how far back your various European ancestries can be traced. Without knowing your family history, it sounds as if Caucasian is probably your predominant bloodline, so go with that one if nothing else presents itself definitively. It is not a major consideration with the diet, just a refining guideline. If you're still unsure but feel that Caucasian does not fit, drop me another line with more details! :-)
and many thanks to ALL for writing!!
We're all indeed individuals. However, bear in mind: it's easy to spot a personal avoid on the Beneficial or Neutral lists if problematic symptoms show themselves. On the other hand, it's impossible to tell if a listed Avoid is actually OK for you, because so many of them give no immediate signals of damage. Peter did specific testing in this regard, to create the "red flags" and Tier II avoids listed for each type in Live Right 4 Your Type
. The instructions on how to interpret this information is here!
im a B is there a
Hello, J! About choosing among avoids, please see the answer to Top's question, above ~ and a column I wrote a while back, linked here! I would add that at most parties, you'd be welcome to bring a dish or a snack that's OK for you. And I promise, we won't put you on a mailing list. Thanks for your Q!
I saw on the news where a new study shows eating right for your blood type can help you lose weight. Like the lady they showed on the study I have also tried every diet their is but I still can not lose weight and kept it off.I have gainned 50lbs in 3 years and I can not get it off...
Tina, it has worked for thousands of people. The latest success rate is around 85-90%, far higher than any other weight loss plan. Your goal would be to start out slowly and work toward 100% "beneficial" foods. As your weight normalizes, your health will bloom as well. Give it a good go, and let me know how you're doing!
I have the book- cookbok for your type. I have the book living for your type. I am unclear and can not find in either, where
How nice to hear from another farm girl!! :-) There is a listing for "popcorn" on page 263 of Live Right 4 Your Type ~ between "millet" and "rice." It's an avoid, I'm sorry to say. All varieties of corn contain the lectin that harms type Bs. As a popcorn substitute, try some puffed rice heated in a heavy pan with a touch of butter and sea salt ~ very tasty, and a satisfyingly popcorn-like crunch!
I am a Type B vegetarian. I participate in weight training and need to increase my protein. What about
They're fine for your type, Kim. In Live Right 4 Your Type's food lists, whey is graded Neutral for secretors, and Beneficial for nonsecretors. Now, make me happy by using only "organic" whey ~~ Note: "organic" is a shorthand term, widely used, which in this case refers to whey from milk from cows not treated with hormones or antibiotics and fed only certified-organic or verifiably-organic feed (no pesticides). ... and 'All That' is why I use the shorthand term, "organic." :-) Hopefully you'll even be able to find whey powder produced from ranged (sometimes called "free-range," in other words, not barn-restricted, cows) -- and best of all, even 100% grassfed cows. It's worth doing an Internet search for the best possible products you can put in your body, and talking to your local supp shoppe/organic grocer if you find a great product they don't carry. :-D
I am a type B and have been told (via my endocrinologist) that I have positive antibodies for
With your immune system in a hyperstimulated mode, the first strategy is to remove all avoid foods from your diet, and to use the type B stress-relief techniques in Live Right 4 Your Type to signal the endocrine system to stand down from "red alert," and take you back to heal/repair mode from the current condition of constant fight-or-flight. Rather than bladderwrack, try the following from the BTD Complete Blood Type Encyclopedia: watermelon seed, 300 mg: 1-2 capsules twice per day -- ginger root, 500 mg: 1-2 capsules with meals -- and fenugreek, 500 mg defatted seeds: 1-2 capsules, twice daily -- Deflect-B, two capsules with meals. Since you've just started the diet, you'll be happy to know there are many improvements to look forward to! It's great you're not on medication ~ it's highly likely now that you'll never need it. Keep with your beneficial exercise and foods, and start a good stress-relief program, and keep me posted!!
Greetings, Pam! One of the lovely things about the B diet is that you do benefit from certain red meats, but you need eat them only in small portions and infrequently. The frequency table in Live Right 4 Your Type gives minimums of 2 servings per week for B Asians & Caucasians, up to 4 servings minimum per week for nonsecretors ~ if you are Rh negative you'd add 1 serving to those minimums. These need not be all red meat: the neutral fowl turkey, ostrich and pheasant are incorporated therein as well. Does fish suit you better? Almost all of the commonest fishes are either Beneficial or Neutral for you, and those minimum frequencies run to only 3 or 4 times per week. The alternatives of beans, seeds and nuts for protein are least suited to your type -- the marked sensitivity of Bs to so many of the legume/seed plant lectins would severely limit your choices, and the protein assimilation from these foods in Bs is far from ideal. Yes, they'd keep you alive, but I hope you're more interested in optimal health, and healing of your conditions, than mere survival.
I have to comment upon your ob/gyn's recommendation: it is the classic one-type-fits-all approach. It applies beautifully to nearly 90% of the population (Os and As), but was never fine-tuned to the requirements of ABO-mediated biochemistry. I urge you to study the type B chapters in Live Right 4 Your Type and decide whether the advice your medical practitioners have given you in regard to diet (a discipline in which most of them have received less than 10 hours' of instruction) is based in actual knowledge of what will help YOU, or if it is mere hearsay based upon studies in which your unique makeup was not represented.
The Membrane Fluidizer Cocktail (MFC) is a tablespoon of flax oil, a tablespoon of lecithin, and eight ounces of the fruit juice of your choice, shaken or blended. It works so well for Peter's patients that he noted it in Eat Right 4 Your Type and Live Right 4 Your Type. The best way to see if it helps you is to try it. I suspect you'll notice some pleasant surprises!
Pam, I hope these thoughts will help guide your way a bit. Let me know if you have more questions! :-)
Hey there, Sharon ~ thanks for the big hug! Right back atcha, girl. ~:-D
If 5-HTP works well for you, it may be because you're a nonsecretor. Works wonders for us. You can up it to 150 mg twice daily, and see how your snooze project progresses! Tryptophan is so abundant in turkey (a goodie for Bs) that I'm sure you can supplement it without harm, and probably with excellent results. Don't forget to include a little real turkey now and again... especially homemade turkey soup with its broth, blah blah blah, you know my views on this!! ;->
I fully empathize with your squeamishness over ingesting hormones -- believe me, I've no love of such things. However, Peter recommends the melatonin for type B insomnia, and so I shall as well. You see, this is not forever. Menopause is not a permanent condition! LOL, thank God!! :-D So if you need it, do it, and no worries there.
Here's another tiny tip: add some MethylB12 (available in our online store), first thing when you rise in the morning -- an hour before eating. Try one cap, and slowly up it to three if needed. It helps regulate your cortisol "clock" in the morning, to encourage sound sleep at night.
Welcome to the BTD, Pam! I do envy you one-type households! :-)
1. Avocadoes are an avoid for type O secretors due to a lectin.
2. Ginseng, gingko and St. John's Wort are popular herbs which work far better for types A and AB than they do for Os. If you're using them for their anti-aging, cognitive enhancement and mood stablization properties, may I suggest the potent adaptogen Rhodiola Rosea (Russian Rhodiola, or Arctic Root), supplementary thiamine hydrochloride (vitamin B1) and L-tyrosine instead? St. John's Wort in particular isn't recommended for Os ~ it is an MAO inhibitor, and we have the lowest levels of MAO of all the blood types to begin with. Your husband may also benefit from a supp called 5-HTP (5-hydroxytryptophan), especially if he is a nonsecretor. In the Store on this site, you can purchase Catechol, which is ideal for mood elevation in type Os, and contains several of the separate compounds noted above. I have to put in my classic plug for strenuous exercise here: it's unmatched for balancing type O mood swings, and is fully 50% of our health plan for very good reason. Those workouts not only build muscle, melt fat and pep up our digestion ~ they boost functioning of every organ system, including the endocrine (stress relief) and neurosystem (for that happy brain). end of lecture! now grab yer sneaks & GO! :-D
3. The main reason why pickles are a no-no is that cucumbers are an O avoid (one of the changes in the food lists since BTD). Check the TYPEbase 3® online database (also linked on our homepage) for food changes... and keep an eye on the Updates Page for any future additions or modifications.
4. Hominy/grits is a corn product ~ nix on that one! :-}
5. Cilantro is listed as "coriander" in your book (separately in Live Right 4 Your Type), and is neutral for nearly everyone (beneficial for A nonsecretors).
Once you and your husband have adjusted to your new diet and activities, I doubt you'll miss those old avoids much. There's plenty of great food on our Beneficial and Neutral lists, so the key (here, as in so many things) is to form new habits to crowd out the ones we formed before. Drop me a line on how it's going for you two ~~ and thanks for writing, Pamela!!
Jacquelyne in the UK is working on a cookbook along BTD principles. She gently reminded me today that she’s had a handful of questions outstanding for some time now... :-} I know we have a multitude of readers from the UK, as well as fish, liver, curry & cheese fans either side the Pond, so, here we go!
Can I count sheep's cheese, yogurt, fromage fraiche, etc the same as for goat's cheese?
Certainly. Goat milk, sheep milk ~ the differences are so minor as to be insignificant when encountered by the human digestive tract.
Calve's liver appears in your lists but why has lambs' liver and that old favourite chicken liver been neglected. Should we all avoid? Also when you speak of curry powder are we talking about garam masala? And what are the ingredients. Over in the UK curry powder (I believe unknown in India) can consist of a whole variety of things. Please help!
If an animal’s muscle meat is neutral or beneficial for a given type, the organ meats thereof rate neutral or better ~~ due to the concentration of vitamins and other nutrients in that "fifth quarter" of the animal.
"Curry" has a place in the food lists because it is a spice combination found in every U.S. supermarket spice rack. The components tend to vary little from brand to brand, so the rating was based upon the standard ingredient list on the average product found in the supermarket. There is wiggle room, as you can see in the Live Right 4 Your Type lists, since some blood groups who do great with turmeric (the largest ingredient in most store-bought "curry powder") do far less well with some of the other ingredients, and vice versa. Yes, we are technically talking about garam masala, but truly a mild and middle-of-the-road commercial variety most commonly composed of turmeric, ginger, coriander, cumin, fenugreek, pepper, clove, cinnamon and garlic ~ and although you didn't ask this, we certainly do not mean "curry leaf" which I’ve seen in the UK but never here.
Can I assume that the listing for shrimp would also apply to prawns?
Sure. Shrimp, prawns... or "scampi" in Italy. All those little shrimp-similar crustaceans.
Me again, sorry! Does skate (order Rajiformes) or ray (order Myliobatiformes) feature in your testing? Or is this a fish only found in British waters? Can it be classified? Many thanks!
I’ve eaten skate in the U.S. (delicious!!), from New York to Florida. There are 20+ species swimming in our coastal waters, all loosely called "skate," most indeed belonging to the genus Raja. I’m sorry to report we have no listing for skate or rays, and I would not conjecture about them at this time as is sometimes my wont. Until they are tested and rated, they may be technically considered "neutral," and goodie for me cuz I adore them.
We have a fish in the UK called red mullet (or goatfish or surmullet), is this any relation to your red snapper? Then there is also grey mullet - is this what you call mullet in the Encyclopaedia?
Our "mullet" is Mullus auratus, also your "red mullet," "goatfish," and "surmullet." Same fishy. We, too, call it "red mullet," and that is what we most commonly see on our fishmonger’s ice-pile: plump little red-silver guys, perhaps five to seven inches in length. Your "gray mullet" is Mugil cephalus, a slightly larger and stouter creature (a bit rough-hewn round the head) sometimes called "striped mullet," and not as readily available here on the Eastern Seaboard – but any of the Mullus and Mugil genus can be considered identical to our "mullet" for rating purposes. Our red snapper is a much larger fish, genus Lutjanus ~ and several species applicable, depending upon which State one fishes from: the far western islands of Hawaii, the Gulf of Mexico, the Caribbean, the coast of North Carolina. They’re all red snapper to us!
Here’s a nice portrait, with measurements, of the fish I see everywhere here in the Northeast: ~ Lutjanus campechanus, on every NYC menu!
I thought that porgy (neutral A/O and beneficial B/A was the same as scup (neurtral O/B/AB and avoid A) according to various websites and yet there are different in the Encyclopeadia. The name Stenotomus chrysops seems to point to both. But my real question is - is this fish (or one of them) any relation to the UK Bream as I have never seen porgy or scup over here? Many thanks
"PorGEE, I’ze your woman now... I is, I is, and....".. whoops, slipped into a Gershwin moment there. Here’s our humble "porgy:" Chrysophrys auratus which our government would like us to call "squirefish" and which everyone calls "porgy" anyway. It is, for us, a Pacific catch, reaching so far west in its range that it has managed to pick up the nomen Australia Red Seabream ~ but has not, I fear, reached so far as your eastern shores! Never eaten one, sorry to say, and from its demeanor I'd wager we're neither of us missing much. Now, your S. chrysops IS our "scup" ~ wish I had another attractive pic for your comparison, but it is not such a large-scale food fish here (where all these delightful food ratings were born) that the FDA site would waste bandwidth on its image. :-> I strongly suspect your "bream" is our "Atlantic pomfret" (or just "pomfret" or "bream") ~ Brama brama ~ sounds like bull but it ain't. Oh ~ and we’re so special over here in the Colonies that we have a "Pacific pomfret" as well: Brama japonica. Whole lotta fishin’ goin’ on! But of course all this is of little help to you, since I’ve no snazzy pic to offer nor any rating for B. spp. Another neutral international fish for the record, and who can say we might not benefit from a bit more neutrality in this tumultuous world of ours? :-D
Jacquelyne, thank you for your questions... and the reminder! :-> Best of luck in your work, and DO keep in touch!! :-D
Several readers have expressed an interest in home-cultured foods and have requested references on how-to and what-to-do-what-to, etc. ;-)
One approach is the use of kefir-grains. I suggest a thorough reading of "Dom's Kefir In-Site" pages, linked here and here. The process sounds quite complex at first glance, but is quite understandable and doable after a few passes through the text and a couple of test batches at home.
In the beginning of January, 2001, "Marlese" posted to the old message board some tips on cultured nuts/seeds she'd picked up in Natalie Cederquist and James Levin's book, Vibrant Living. I would also suggest taking a look at the book, since she mentions there are a number of different kinds of foods used in their recipes. I've reproduced her post in full here below:
Cultured Live Food Recipes: LONG
Posted By: Marlese O+
Date: Wednesday, 3 January 2001
Claire West asked for these, but I thought other people might be interested, so I’m posting here. I’m going to post the original recipe, and then each blood type can feel free to substitute avoids with HBs and neutrals. Cultured live foods have living enzymes, airborne lactobacillus, and lots of other good stuff. It’s also good for people who have difficulties digesting nuts because the culturing process breaks down some of the proteins and fats and pre-digests the food to a degree. I’m very allergic to nuts, but have absolutely no problems eating them this way. Except that they’re still fattening. Very fattening. It’s easy to overeat them in this form, but they do have nice milky feel which us O’s can miss sometimes.
I got all of the recipes from Vibrant Living by Natalie Cederquist and James Levin. When I was eating raw, I would use recipes from this book when I started getting bored. As an O, I simply couldn’t thrive on a vegan diet, and wasn’t willing to eat raw meat (except for ground beef, of course). But the raw movement has come up with lots of nice ways to eat seaweeds, fruits and veggies without destroying their benefits by cooking them. I’d recommend the book to anyone and am grateful to Claire for making me dust it off. I had forgotten some of this great stuff.
Basic Sun Almond Seed Cheese
½ c raw sunflowers (if subbing, use lean seed like pumpkin)
1 c raw almonds (if subbing, use richer nut like pine or filbert)
2 c clean (spring or filtered) water, or Rejuvelac (recipe below)
1 teaspoon(t) white miso
1. Grind the nuts into a powder (I use Vitamixer but blender might work), toss in water and miso and blend till mixed.
2. Pour mixture into a glass jar, cover with a towel, and let it sit on your kitchen counter for 8-20 hours. The longer it sits, the more of a sour flavor it gets. I like 10 hours.
3. If you used a regular blender, there will be "whey" on the bottom and "cheese" on top. Just scoop off the cheese and store in fridge (to make it even thicker, line a mesh colander with cheese cloth and let sit draining over a bowl in your fridge for a day). If you used a Vitamixer, the whole thing will be a softer sort of cheese.
Dream de la Cream (holy cow, does this live up to its name)
1/3 c raw macadamia
2/3 c cashews
½ c almonds
1 c clean water or Rejuvelac
Same as steps 1-3 above, only don’t let it sit more than 8-12 hours. This is a more delicate mix, probably because of the higher fat content, which will spoil if left out too long. But it’s delicious.
Seasoned Nut Cheese
1 c almonds
1 Tablespoon(T) nut butter
1 T Golden or white miso
¼ c chopped onion
1 chopped garlic clove
2 t umeboshi plum (I’m not sure if this is OK for O’s, but I don’t add anymore. Can substitute a pinch of sea salt)
optional: herbs like basil, oregano, cumin, dill, dulse etc. Fresh is best, but in a pinch, can grind dried herbs in mortar and pestle first to release flavor.
1. In glass jar or bowl, cover almonds with water and let soak overnight (8-12 hours) on your counter.
2. Drain almonds and toss into blender or Vitamixer with the rest of the ingredients.
3. Pour into glass container, cover with towel, and let sit on your counter for 6-10 hours.
REJUVELAC—stinky and hard to get right, but it has tons of B vitamins, enzymes, lactobacillus and lots of good stuff. Some people even claim to like the taste. Weirdos. I think it’s good mixed with other stuff like cold soups or juices. If you use it to make seed cheese, they culture a lot faster.
½ c wheat berries
6 c clean water
optional: ¾ c raisins
1. Soak the wheat berries for 24 hours.
2. Sprout the wheat berries for 2 days.
3. Toss sprouts in blender with 1 cup water and chop to break them up. If you’re using a Vitamixer, resist the temptation to blend; CHOP ONLY. If you’re going to add the raisins, now’s the time to do it. The sugar helps the taste and fermentation process. Add another cup water and blend a bit more.
4. Pour the mixture and 4 cups water into a large enough glass jar, like an iced tea jar, cover with a towel, and let the whole thing sit on your counter for 3 days. Stir it twice each day.
5. At the end of the third day, it should smell sour like lemons and sauerkraut. If it smells bad, DO NOT DRINK IT. That means that the unfriendly bacteria have taken over. This is what makes it difficult to make. There are so many variables over a three day period that it’s hard to control each batch. I spoiled my first few batches, so don’t be discouraged. I think everybody did. If the batch is good, it helps you detox and aids in food digestion. Start with 1 cup a day and work up slowly from there (don’t rush because you’ll detox too hard).
6. Strain off liquid and store in fridge for up to 2 weeks. There are lots of recipes for using this stuff, like blending it with fruit into smoothies. It’s kind of bubbly and mixes well.
7. If you want, you can take the strainings from the last batch, add 6 more cups of water, and let it ferment for 3 days, stirring twice a day like before. The second batch is lighter in taste.
I hope these suggestions get the home-cultured-foodies off to a great start! and, thanks, Marlese!! :-)
I get a few cards & letters each week, from every corner of the world, requesting information on where to go to get a secretor status test.
There are two ways of determining one's secretor "type." The "gold standard" is the salivary inhibition, or SALIVA SECRETOR TEST ~ its accuracy closely approaches 100%.
This test procedure was developed in conjunction with Great Smokies Diagnostics Laboratories here in the eastern United States, and is not generally available worldwide. While North American Pharmacal can send you the test in the U.S., it is advisable to follow the recommended collection and shipment procedures to the letter if you are sending your sample during warm weather or from very far away (Hawaii, for example). There are some exceptions as to whence NAP can accept these orders: namely, New York State and Canada, due to laws in force that prohibit the shipment of saliva across those borders. To order the saliva secretor test from NAP, click here!
CANADA: Francoise Ouellet has been facilitating secretor test orders for Canadians for over a year now. She lives quite near the U.S. border, and has legal means of requesting, delivering and shipping the tests. Her French BTD mirror site can be found at www.abovie.com, and her email address is email@example.com. Yes, she speaks English! :-) She is a devoted friend, and this service is only one of the many she has performed over the years for our BTD family.
GREAT BRITAIN and EUROPE: NAP products, including the saliva test, are distributed in all EEC countries by Stacktheme Ltd., the official NAP European distributor. Continental customers may wish to contact Stacktheme Europe for expedited customer service and delivery.
SOUTH AFRICA: Contact the "Western Cape Blood Transfusion Service" at (021) 507 6300 and ask for the Serology Department. They perform both the saliva test and the Lewis test.
The second way to find one's place in the secretor/ nonsecretor universe is to request your "LEWIS TYPE." This is a blood test, and laboratories around the world are equipped to do it on the request of your doctor or clinic. You may well find that your physician or clinic lab head has never heard of it. Don't let that deter you. Contact the lab who usually performs tests for your physician, and ask them to explain it to your ol’ doc there. The labs will know what Lewis typing is.
Over a year ago, I heard from two Australians who had tracked down the LEWIS test at labs near them. Analytical Reference Laboratories in Melbourne (phone 03 9328 3586, contact name Colm Benson) had plans at that time (February 2001) to offer the saliva test sometime in the future, and now just might be that future. :-) For now, ARL do offer the Lewis test and can coach one’s GP in its significance and interpretation.
General Diagnostic Laboratories, also in Melbourne. Their address is 68 Burwood Highway, Burwood -- consult the local telephone directory for their phone number.
Western Diagnostic Pathology, 74 McCoy St in Myaree WA 6154 (contact Tracey Dickson, 08 9317 0864) is another Australian lab familiar with Lewis typing (and with the Blood Type Diets).
Now, once you’ve obtained your Lewis test result, here is the key to its interpretation:
Le a- b+ This is a Secretor!
Le a+ b- This is a Nonsecretor!
Le a- b- (rare) This is a Lewis Negative person, who may be either a secretor or nonsecretor ~ saliva testing necessary to be sure. Peter recommends these folks use the nonsecretor diet, since their particular health concerns tend to coincide with those of nonsecretors.
Le a+ b+ (VERY rare) Like the Lewis Negative, the Lewis Positive (double positive?) person would need the saliva test to determine secretor status conclusively.
OK! Wherever in the world you are, there is probably a laboratory within hailing distance to help you discover your place in the secretor/nonsecretor yin & yang. Do a bit of "continuing education" on your doctor, contact labs direct if need be, and Good Hunting to you! :-)
Hello, Anna! I'm pleased to hear your immunity is up!! But don't be puzzled by what the drugs are doing (or not doing): treatment of Candidiasis through medication almost always leads to a relapse. Drugs cannot address the cause, of course, and that's our byword here ~ but most significantly, it worsens the situation by killing a bunch of beneficial, protective critters along with the overgrown Candida albicans organisms (who are present in healthy people as a normal state of affairs, but at far lower numbers). Then you're right back where you started, with the stage set for those feisty C. albicans to take over once again. The motto of "anti-candida" drug therapy is: Kill Them All ~ Let God Sort Them Out. It's as if you've put down the insurrection by overpowering all the rioters, along with all your own guards and the rest of the innocent populace! Guess who's going to get up first, brush themselves off and start growing faster than ever?? As Peter wrote so succinctly in the BTD Complete Blood Type Encyclopedia, "Ironically, one of the primary factors in recurrent yeast infections is long-term overuse of antibiotics." Let's explore the life-enhancing (naturopathic) approach.
The key to re-establishing a happy colony for your colon (and farther up) is to provide, and feed, the good guys who are struggling right now in a toxic environment. You see, it is they whose job it is to maintain your intestinal "balance of power." :-) Not to mention digest your food and ensure a strong immune system. Cultivate them and feed them right, and everybody's gonna be smiling.
To do so: yes, I would eliminate all wheat except for 100% sprouted grains or breads. If you're serious about getting things back to normal in a hurry, ditch all grains for a month or two. There's nothing in them nutritionally that you require for a perfect diet, and you can add them gradually later on when the yeast uprising has been put down. Second, emphasize those cultured dairy products, like goat yogurt, kefir, and sheep's milk feta and other goat & sheep-based cheeses. They contain protein, calcium and gut-organism boosters for you. Third, make your own fiber-rich "pesto" from a few tablespoons each of raw walnuts & flax seeds, a couple of handfuls of cilantro (the leaves of the coriander plant), three or four cloves of garlic, some olive oil, and a touch of sea salt to taste. Whiz it up in your blender, and take a tablespoon every day ~ it also makes a lovely dressing for salads or hot dishes when stirred into enough oil & lemon to produce the desired consistency. I'd make sure to get an abundance of dark green leafy vegetables every day, along with the beneficial meats and oils (include some walnut oil in salad dressings) and make use of warming spices ~ peppers, turmeric, local horseradishes, ginger.
Since you're in Malaysia, I'm sure you'll have to adjust these suggestions somewhat due to foods unavailable to you there ~ just do your best!
On the supplement side, the following are of great help: ARA6 powder, two tablespoons per day (reduce to one after a month, if desired), and the PolyFlora-B probiotic, both available from our site. If it's not practical for you to obtain these, try the following for 4 weeks ~ take a two-week break, then start again if things still haven't settled down: Elecampane (Inula helenium), 500 mg: 1 capsule with meals; Coriander seed (Coriandrum sativum) tincture: 2-3 drops, twice daily; oregano (Origanum vulgare) tincture: 4-7 drops, twice daily. And use a good commercial probiotic ~ type Bs do fine with most of them.
About the polycystic ovarian syndrome: Peter wrote this Ask Dr. D. response to a type O woman with PCOS, and as it happens, his explanation of the condition and advice on how to resolve it is perfectly applicable to type B (all types, actually), as well. His first suggestion is to follow that B diet, as you are doing! An excerpt:
Now to durian: we have no rating for it at this time ~ until we do, it may be considered "neutral," but if one is attempting to resolve any health issue, unlisted foods are probably better left alone for the time being!
thank you for writing, and I hope to hear soon that you're on the mend!!