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 sherbrooke@abovie.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.



AUSTRALIA:



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!!

:-)

Dear Dr D'Adamo, I am a registered dietitian and in reference to your "as I see it" piece, I cannot agree with you more. There are many RDs who feel as I do and we are trying to be heard. I have used your diet to help dozens of people. I work with an oncology dept of a hospital (and the general public as well) and we are encouraged to design and run studies. I would love to figure out a way to show my oncologists the legitimacy of the blood type diet. Do you have copies of your studies at Bastyr or can you tell me how to get them? I went to hear you speak in Ridgewood NJ several months ago. Many thanks, Stephanie

You said it, Stephanie! :-) What good news that the word is spreading among RDs... that is music to my ears. I'm posting your entry here to alert Peter to your praise, and your request! THANKS!



hi heidi, do you know if peter is considering having the stearates removed from his nutritional products. I feel this would make his products unsurpassed in the health field. Stearates and fillers can cause difficulties in sensitive people like myself and others I've spoken with. Would appreciate if you would pass this along to Peter as well as giving him my best. thank you. Regards, Robert C.

Hi, Robert ~ it's always so good to hear from you! I remember you're type O... I've had similar comments from only two type As, but there must be a small percentage (a good handful in terms of numbers) of people who are sensitive enough to have some untoward reactions to the fillers, so I thought I'd put your suggestion up here so that Peter & Martha may evaluate it for further study. I have seen first-hand over the years how deeply committed they are to excellence in all they do. Keep in touch! and thanks for your thoughtful note!!



Heidi, You recommended the book Meditation as Medicine again today in your response. I got curious and looked at it on Amazon.com then called the local bookstore and plan to go buy the book tonight or tomorrow. While I am there I might look for the book Jerky that you mentioned some time ago too. I am interested in trying to make jerky since I haven't found any free from avoids in the local stores. I was wondering if there are any other books that you or Dr. D'Adamo recommend. Winter is coming and I need things to read while I am curled up under a blanket in front of the fireplace ;-) Thanks, Don

Gee, thanks for the casual mention of your fireplace, Don. Now I can curl up in front of my sooty-flaky heating pipes here in NYC and imagine you there with a roaring fire. Wow. I thought you were my friend!!! ~~;-D Well, it's dangerous to ask me about recommended cozy winter reading. Do you like poetry? How about Seamus Heaney's The Spirit Level? Certainly the finest living poet, and far & above most of the dead guys. You might even start with his first tiny chapbook, Death of a Naturalist and work your way along. Pure joy! Next: Capitalism: The Unknown Ideal, by Ayn Rand. Revelations in pure reason, one upon another. Mind as Healer, Mind as Slayer, Kenneth R. Pelletier, Ph.D., which goes nicely with the CLASSIC: Hans Selye's The Stress of Life ~ not that stress will be weighing much on your mind, all cozy by the hearth there! :->

Peter? :-D



Have had a lot of pennies drop since reading LR4YT confirming conclusions drawn over a long period of trial and erring. Thanks for developing and sharing this information. Is there a source for a secretor test in Canada? Thanks, Bruce

Hi, Bruce ~~ I'm very pleased that you've found the best health plan of the 20th AND 21st centuries! Thank you for your kind words!! I'm not sure at this time where the situation stands with secretor tests in Canada, so I'm posting your query here. When I have an answer, I'll forward it to you... thanks again, and may you prosper! :-)



Dr. D. Hello, First I wanted to personally thank for you saving my life. I was diagnosed with RA 6 years ago (suffering for 10 years, since I was 21) I was unable to walk, my doctors gave up on me and told me to get a wheelchair and go on Chemotherapy. I told them to "buzz off". Finally after searching the Internet for years on end trying thousands of products - I found out I was O type and was allergic to all wheat products. After 1 week on the diet I was Pain Free! I took lots of Omega 3/6 with my Ultra Clear shakes. Now I'm eating lots of red meat and probably too much protein and not enough fruits/veggies and fiber. What do you recommend for constipation? I bought a vita-mix blender to help make veggie/fruit shakes to get more fiber. Do I need more flora? Thank you for any help. I prayed to god to take my life or find me health from the pain I went through - thank god for Dr. D and his family's research. --Take Care-- (On the O type diet for 1 year.) Kevin

Kevin, your spirit is so powerful, it jumps off the page! I'm in awe of your accomplishments. The fruit & veg smoothies/juices will probably take care of the constipation, but you can certainly add a tablespoon or two of freshly ground flaxseed (soaked for 15-20 minutes in enough water to cover) -- it's great not only for the EFAs, but for the fiber. Get some raw vegetables into yourself every day, and consider adding some prunes -- you can juice them yourself if you like. Two supplements that may speed your progress are the PolyFlora-O probiotic, and ARA6 which is a food for the critters and a fiber for the bowel, as well as a great anti-oxidant. THANK YOU for your great praise of Peter & family (I feel the same way! :-)), and I'm posting your message here to make sure they see it!!



Dear Martha and Peter, my life has been so enriched by your many kindnesses so inspired by your accomplishments, and so enlivened by your friendship and your trust... well, words just don't do the job. I'm grateful I am alive on this earth while you are. It has been a stupendous blessing to me and to countless others ~ who keep telling me about it. ;-) love, ^heidi^

:-)

Encyclopedia errata? Page 472: Arthritis Protocol Type B calls for Glucosamine sulfate. Page 565: Glucosamine sulfate listed for type O only. Glucosamine, N-acetyl listed for type B. Which is correct? Nancy

Both N-acetyl glucosamine (lectin-binding) and glucosamine sulfate (anti-inflammatory) may be used by type Os and Bs. Thanks for your note, Nancy. :-)

I am a female, 58 years old, AB, non-secretor. I have been on the diet for 3 months, and just within the past few days found out my secretor status. I have been eating a lot of salmon, but last night as I was reading the blood type encyclopedia, I read that salmon has lectins which would make it not a good choice for me. However, salmon is listed as a beneficial food in the seafood list. I am really confused at this point. There are a few other foods that this is true for also. Can I not rely on the food lists? Also, I have been adhering to the food lists pretty rigidly and have not lost weight although my general health and feeling of well being has improved tremendously. Any hints for weight loss for me? Karen

Karen, the food lists are correct. Please see this link to my June 6 column, where your question about the A & B lectin paragraphs is answered. To spur your weight loss, aim for a diet comprised of 100% beneficial foods. And do your strenuous exercise interspersed with yoga, meditation, or tai chi. :-)

Dr. D'Adamo is not currently accepting questions and has diverted all questions this way. My question is simple. In both "Eat Right 4 Your Blood Type" and the new "Complete Blood Type Encyclopedia" he says that salmon, apples and beets are either beneficial or neutral for blood type b but on p.349 in the encyclopedia, in the chapter on lectins in a small paragraph, he states that blood type b's should avoid salmon, beets and apples. I'm trying to figure out whats what. I live in Washington State. Salmon and apples are a main staple up here and I would like to know whether are not to avoid them. A reply of some sort would be appreciable. Thanks David

Hi, David! Washington State is a great place to live... a little envy here! Please see this link to my June 6 column, where your question is answered.

:-)

Different books from Dr. D'Adamato show foods in different categories. Which list should I follow? eg. in one book maynnaise is neutral for O's and in another it is to be avoided. In one book kiwi is neutral in another it is to be avoided. There are many examples of this type of movement from the 1996 book to the encyclopedia book. Help, which is correct? Balakhovsky

Greetings! New techniques, new discoveries and wider research have resulted in the several value changes and item additions found in the later books. Please see the bottom of the page of this link to my August 12 column, where your question is answered. :-)

I currently have the "EAT RIGHT 4 YOUR TYPE" book and the "EAT RIGHT 4 YOUR TYPE" Encyclopedia. I am type O blood and I noticed some contraditions. 1. The book says "Cabbage-like" foods are bad for type O and the encyclopedia lists thems as nuetral. 2. The Enclopeda classifies bananas as highly beneficial for type O, the book does not. Please let me know your thoughts. Thanks for your help. TS

Tom, please see the bottom of the page of this link to my August 12 column, where your question is answered. Let me know if anything else comes up. :-)

Why aren't Tier 1 & Tier 2 indicators in the Blood Type Encyclopedia? Dear Heidi, I've discovered some errata between Live Right 4 Your Type and the Encyclopedia. Is the Encyclopedia "The Word" now? If so, why is there no mention of "Tier 1" and "Tier 2" in the Encyclopedia? Is the "Tier 1"/"Tier 2" distinction still inportant? If so, why is it missing from the encyclopedia? Also, is there a place to check whether the errata has been reported before, or should I email you the errata? Chris

The Encyclopedia is designed as a reference guide to therapies, and includes the food lists only as an addendum. Live Right is devoted to specific food ratings, the secretor system, and in-depth lifestyle guidelines -- with supplements mentioned in passing. The two books work hand-in-hand in that respect. For checking whether a discrepancy has already been addressed here, see the bottom of the page of this link to my August 12 column. :-)

Re: Pinto Beans: I've reviewed the Eat Right, Cook Right, and Supplement for Type "O" books and need more info regarding Pinto Beans. In the Eat Right and Cook Right book, pinto beans are NUETRAL. However, in the Supplement booklet it is listed as AVOID. Please tell me which is most accurate? If they are an AVOID for Type O, can you tell me what has changed as it relates to Type O's? Regards Peggy

Hi, Peggy! Please see the bottom of the page of this link to my August 12 column, where your question is answered. :-)

Dear Ms. Merritt, I'm wondering if there's possibly an error on page 269 of "Live Right 4 Your Type." On that page the guidelines for eating fruits are given as "Times per week," but shouldn't they be "Times per day"? Otherwise, this disagrees with advice on page 191 to "Eat lots of beneficial fruits and vegetables" and also with "Blood Type A Food, Beverage and Supplement Lists" guidelines, page 35. I'm pretty sure page 269 is a typo, but I look forward to your definitely clearing up the discrepancy. Thank you so much! Regards, Will, a very satisfied user of the wonderful Blood Type Diet!

I'm happy that you're happy, Will! Go to our LR4YT change log here (it is also linked on our main page and many of my columns) and scan down the page for "Corrections." The exact line begins, "Under FRUITS, and under VEGETABLES...." Your question is answered there. :-)

CONFLICT between COOK RIGHT 4 YOUR TYPE and BLOOD TYPE 0 FOOD, BEVERAGE AND SUPPLEMENT LISTS -- Pinto beans listed as "highly beneficial" for type O in former and "avoid" in latter. Which one is correct? Mij

Please see the bottom of the page of this link to my August 12 column, where your question is answered. :-)

thank you for your notes, everyone ~ your contributions mean more information for everyone!! :-)

a HAPPY VETERAN'S DAY to all ~ and

Of course I remember you, Joyce! :-) Rice, oats, barley, quinoa and millet come to mind ~ along with spelt, which makes a more recognizable sandwich-y bread dough than rice or millet alone. If you enjoy making breads at home, try mixing a number of flours, including oat flour ~ a flour mill to grind the grain fresh is a nice gadget ~ and experiment with the yeast quantity, liquid, and rising times until you have a good feel for how these flours work. There are also commercial rice, spelt, millet and quinoa breads as well as the sprouted grain varieties. If you are trying to eliminate wheat, sprouted wheat flour or bread is fine, as is spelt ~ but you may find you make better progress resolving the bloat and ovarian troubles if you set grains (and sugars) aside for a few weeks. It will certainly do you no harm, and the hiatus in grain eating will allow you to add one grain at a time later on and see exactly what your reactions are. Good luck, Joyce, and drop me a note to tell me how it's going!

_

Type B and PMS My wife (B age 39, and me (O) age 36, have been following the BT lifestyle for 4 months now, with great improvements in helth, energy and weight loss. Anyhow my wife is the cutest, nicest and most lovable woman in the world, 3 weeks every month. BUT, the last 3 days before she gets her period, and the following days, she turns in to a "monster". Aggressive, no tolerance and generally in a bad mood. We both follow Dr. D's plan very strictly. Is there anything you recommend to reduce the "hormone-party" in my wifes body? Geir

Oh, dear, you're having fun, eh? Well, how are her calcium and magnesium levels? Lots of dark green leafy veg, almonds, allowed dairy products? Does she get adequate protein? Additional time on the diet, along with the recommended B-group stress-relief practices such as visualization, meditation, even a nice rousing martial arts class around that time of the month, may be the keys to balancing those hormones. If the problem persists despite the diet and stress-relief regime, she might try the following supplements. I doubt you have access to the BTD Complete Blood Type Encyclopedia there in Norway yet, so I'll transcribe here the suggestions for raging type B PMS: FOR EIGHT WEEKS: Cordyceps sinensis, 500 mg: 1-2 caps 2x/day, GABA (gamma amino butyric acid) 500 mg: 1 cap 1x/day, Inositol, 500 mg: 1-2 caps 2x/day; Schizandra (or "Wu-Wei-Zi") herbal tincture: 15-25 drops 2x/day. FOR FOUR WEEKS (can be concurrent with the above): Chaste Berry (Vitex agnus-castus), 400 mg standardized extract: 1 cap 2x/day, Raspberry leaf (Rubus spp.) tincture: 15-20 drops, twice daily, Motherwort (Leonurus cardiaca) tincture: 10-15 drops 1x/day; black currant seed oil, 500 mg: 2-3 caps 1x/day. Let me know what you choose & how things proceed! :-)

_

Heidi, two of my children have very high cholestrol levels at a very young age. My son was 10 and my daughter was 4 when they were routinely tested and were found to have cholesterol levels near 400, and their HDL/LDL's were not very good. They are otherwise extremely healthy, thin, muscular, active, good students, etc. They are now 11 and 17 years old. My pediatrician keeps trying to get me to go to specialists for the last 7 years but my husband and I don't want them put through all kinds of tests and live the "patient" life from appointment to appointment, test to test, blah blah...especially when there is so much contradicting advise, medications, etc. which brought me to BTD in the first place. I have always suspected that it was something with their diet and their heredity so in the past I struggled to find out what would help them until 2 years ago I found ER4Yt. I have been on the diet since Feb./01 and have been feeding my kids right as best as I can, my daughter is very compliant, but my 17 year old son cheats every chance he can get even though he has seen positive results in the way he feels, and acne clearing up, and athletic performance levels when he eats right. My daughter is type 0 and my son is type B. I have stopped trying to discuss any of this with the MD, since they don't agree with the diet and think I should persue consultants and specialists and possible put them on lipid lowering drugs. I haven't had them retested since I don't want to involve MD in this any more. My concern is should I be doing more for them ? Is there any way to monitor their progress or lack of progress ? I just don't know what to do and I am sort of burring my head in the sand and just hoping and praying that the diet will do it's job and just pretend that I never found out that their cholesterol was so high in the first place. ( we never even knew about such things 20 years ago anyway). Any advice you could give would be greatly appreciated . Thank you. Suzanna

Hi, Suzanna ~ hey, you're in a stressful situation there, and I understand how scary it can be when you're so worried about your kids you don't want to THINK about it anymore! :-} Let me suggest an approach that might take the mental pressure off you without making your children live-ins at the MD. If the cholesterol levels started out that high, I'd test them twice per year (then forget about it until next time). I suspect this may just be a condition that runs in the family, but don't despair! There is a SAFE natural alternative to the specialists and the drugs called Red Yeast Rice. Before you run out and purchase a bottle from the HFS, I'd like to recommend that you get the best RYR available -- highest levels of cholesterol-lowering compounds, and government-certified against any harmful elements. That brand is from Jingxin ~ here is their webpage and the phone number to call in the U.S. is 732-257-8844 -- it's in New Jersey. Each batch comes with its own chemical assay and certification. "Michael" is the person I spoke to when I ordered my kilo (2.2 pounds) package. The prices vary, and when I purchased it they did not offer capsules - only bulk - but it can be stored in the fridge for a year and used in smoothies or stirred into pineapple or carrot juice for the kids. A teaspoon a day will do it! It works within weeks, rather spectacularly. If you have any questions about this, please write again. Take charge of the situation, and you'll sleep better at night, dear! Take care!! Let me know how this works out!

___

Thank you all for writing!!!