Can you stand one more question about a discrepancy between two Eat Right books???
In the original Eat Right book Linden is an avoid for Type B. In the Encyclopedia, Linden is listed as an anti-inflammatory and nerve health agent.
I take a naturopathic tincture for high blood pressure. Before ER, it contained linden - along with rowolfia and hawthorne. We eliminated the linden after ER, but I was wondering if we should put it back in now? Has the status changed?? Thanks ~~ Linda
The Encyclopedia's entries on linden are correct. New research since Eat Right was published in 1996 has been extensive, resulting in updated values and recommended usages for a number of items.
If your homeopath or naturopath suggests you add linden back into the mix, there's no ABO-specific reason not to do so.
The antistress protocol Peter recommends for type Bs with hypertension includes the use of visualization. I note it here just as a reminder that directed visualization has been shown to exert powerful influence on an unexpectedly wide variety of ailments. Bs in general seem to have a special knack for it and appear to receive greater benefits from it than others do. I'd also like to suggest the book Meditation as Medicine by Dr. Dharma Singh Khalsa and Cameron Stauth, for the several brief "medical meditations" and other information specific to hypertension. These practices can produce results in astonishing proportion to the small amount of time required to perform them.
Good luck, good health and keep in touch!
Don St. John, a frequent contributor, writes:
While at the grocery store today I looked at a few of the frozen desserts trying to find a sorbet that would be OK. I didn't find one but I did find that some of the Häagen-Dazs ice cream flavors don't use corn syrups or gums. They are the "best" frozen desserts I have found in a store so far.
I copied a couple of their flavor ingredients from their web site, http://www.haagen-dazs.com/.
Vanilla Ice Cream: Cream, Skim Milk, Sugar, Egg Yolks, Natural Vanilla.
Chocolate Ice Cream: Cream, Skim Milk, Sugar, Egg Yolks, Cocoa Processed with Alkali.
Strawberry Ice Cream: Cream, Strawberries, Skim Milk, Sugar, Egg Yolks.
Cherry Vanilla Ice Cream: Cream, Skim Milk, Sugar, Black Cherries, Egg Yolks, Black Cherry Juice Concentrate, Natural Vanilla, Natural Flavor, Lemon Juice Concentrate, Pectin.
Even taking a dim view of the "natural flavor" ingredient in the cherry vanilla (due to the term being so commonly used as a commercial euphemism for corn syrup, but a call to Häagen-Dazs may prove otherwise), this list looks pretty wonderful for type Bs!
has a different value as the p572 NAG. Are they 2 different products?
No, it's the same product. All the usages listed are valid for N-acetyl Glucosamine, also known as NAG.
Heidi, In the Blood Type Encyclopedia, on page 488 at the bottom of the page on the left, it lists Co Enzyme Q10: 3 mg. Is that correct, or should it be 30 mg?
It should be 30 mg. Many CoQ10 supplements have even higher dosages, due to the low bioavailability of the CoQ10 in those specific preparations. There is a fairly new product called "Q-Gel," which claims to deliver more of the active compound per mg than other formulations do.
On page 103 of the Encyclopedia, Dr. D'Adamo recommends vitamin B6 (pyridoxine) in a dose of 20-30mg/kg for Type O's. For an 80kg man such as myself, that would equal up to 2400mg (2.4g) of vitamin B6 per day. The Merck Manual warns against such a high dosage -- can you confirm if this is correct? Ryan
That is an error: it should read, "2-3 mg/kg." We'll make sure the publisher is made aware of this correction -- thanks, Ryan!
One more for the Encyclopedia Errata - on p. 332 there is a recommendation to take 200 mg. of Melatonin. (YES, 200 mg.!) Take care! -- Judy
200 mg is the high end of dosage range for melatonin. Since the appropriate dose and the timing of it vary so much between individuals, you are squarely in front of your own drawing board if you decide to try it. Each increment starting at .1 mg (1 mcg) all the way up to 200 mg has proved ideal for at least one person. :-) I suspect this entry in the Encyclopedia could reasonably be changed to read "200 mcg," or .2 mg, which is a good starting point if you wish to experiment with this substance. Here’s an informative webpage on melatonin, with a detailed discussion of its functions in humans, and reliable guidelines for using it.
Hello there, eric ~~ I'm not familiar enough with the common store brands to be able to recommend any for you. :-( I prefer making my own salad dressing; it's quick & simple to make, cheaper than the bottled stuff, and I KNOW what's in it. So maybe these suggestions will help. :-)
If you have a blender, you are 3 minutes away from having your own personal salad dressing of any old kind you would like.
Here are a few Beneficial Blends for AB. Use them to get your imagination going on others you'd enjoy.
1) Basic: 1 cup olive oil, juice from one lemon, dash of sea salt.
2) Add to the basic recipe a handful of fresh basil or oregano - or 1/4 cup of red wine.
3) Fresh pink grapefruit, sectioned; 1 cup olive oil; one or two tablespoons of blackstrap molasses, touch of sea salt. Sounds bizarre, but it's very tasty!
4) 1 cup walnut oil, juice from 1/2 lemon, one tablespoon of miso, a raw garlic clove, two tablespoons brewer's yeast. Makes a rather thick, pungent dressing for Asian-style grilled vegetables, noodles, grilled turkey breast, or a hefty salad.
In all cases, just dump everything in the blender and whiz it up. Adjust to taste, and you're done!
I wouldn't think you will need to adapt the AB diet to handle the diabetes. In fact, it should begin altering you, since diabetes is one of the conditions it is designed to alleviate. People often write that after being on their diet for a few weeks, they needed to reduce their medication! so it's a good idea to keep a close eye on your insulin dosage, and stay in touch with your doctor.
The beneficial cheeses on your dairy list, as well as yogurt and milk, can help you reach your weight loss goals by building muscle tissue. But it is worthwhile to establish a balance between your protein foods. If you prepare the meat in stews rather than eating it separately, could you use the same quantity to get a little most days of the week?
Can you find a good source of lamb or rabbit? Sometimes these are cheaper than beef and veal, and you might particularly enjoy the rabbit. Young lamb and rabbit both have rather delicate flavors.
You're doing a great job with this plan! Try to expand your meat choices a bit, and keep up with the dairy. Let me know how your progress goes! :-)
If gelatin is helping your joints, avoid the commercial pig-sourced powder and make your own organic joint-healing broth. It contains plenty of gelatin, and you'll know it's a clean food.
All you need is the leftover bones from roasted meat, fowl or fish. Bring them to a boil in a stock pot with some carrots, onions, celery, parsley if you like it, sea salt. It should stay on a high simmer for at least 3 hours (overnight would be great). Skim off the brownish spotty fuzz that comes up in the first hour or two.
Let it cool somewhat, then pour the broth into a colander set into a large bowl. From there, you can transfer it to small containers. Keep some in the fridge and freeze the rest. It is a chef's delight ~ you can use it as soup stock, in sauces, to make rice, anything that strikes your fancy. And since you are benefiting from the addition of gelatin to your diet, a plain cup of it per day should fill your bill.
I'm a type O and I read that beef jerky can be made using a low oven temperature. Could you tell me what the temperature should be in degrees to make beef jerky. I am very busy and I would be nice to have something to eat on the go that is healthy for me. Thank you, alot. -- Delilah
Thanks for asking!
Jerky's not just for type O. It can be made from red meat, fowl, fish, even snake... even alligator meat makes tasty jerky.
I understand you’re a busy person, so I hope I won’t discourage you from making jerky when I say: the key to success is experience. You don’t really need a fancy dehydrator or even an oven. If your climate is dry, breezy and warm, a clothesline will do. But technique is paramount, since the basic idea is to preserve meat through drying and/or salting for a projected period of time – and every cut of meat is different.
It can be made with complicated marinades, or nothing more than fine sea salt. Most people associate jerky with thin strips of meat, but pound-sized chunks can be used, too. With strips, you can tell it’s done when it will bend and crack a bit, but not break. The larger hunks of meat are prepared to the point where they no longer drip or sweat, but it’s a little more difficult for the novice to determine when they’re really ready for storage.
Here’s a quick recipe for two pounds of lean red meat or turkey, cut into ¼” strips. Just double all the ingredients if you want a bigger batch:
Mix together 2 minced cloves of garlic, 2 tablespoons of salt, a tablespoon of ginger powder, ¼ teaspoon of cayenne and ½ teaspoon of fresh-ground black pepper. Type As & ABs: you can substitute one teaspoon of cumin for the cayenne and pepper, reduce the salt to one tablespoon, and add 1/2 cup of wheat-free tamari. Put the meat into a glass or ceramic container, distribute the spice preparation over all sides of the meat, cover and put it in the fridge overnight.
In the morning, drain any liquid that has seeped out. Line the bottom of your oven with some protective covering (like aluminum foil) and arrange the meat strips flat across the oven racks. Each strip should be supported by at least two wires of the rack; you don’t want the sides of the strips to touch as they hang there. Set the oven to 160 degrees Fahrenheit, and leave the door just cracked open. Use an oven thermometer to monitor the actual temperature, and adjust it so that it remains around 140 degrees Fahrenheit for six to eight hours. Start testing the jerky after six hours – it should, as I mentioned, bend with some cracking when it’s done.
There is a wonderful little book which explains and elaborates upon the basic techniques of the manufacture of all kinds of jerky and pemmican, and I recommend it to anyone who would like a solid grounding in the subject. It’s called, surprisingly enough, Jerky, written by A.D. Livingston and published by The Lyons Press. No matter whether you just want a snack to take to work, plan to store large quantities of game meat for survival and kitchen recipes, or are hoping to find a use for the nutria you’re eradicating from your pond, this book has what you're looking for.
Your book gives information on the Blood types; but I'm a sickle cell trait carrier. I do not have the disease, but I would like to know if there are certain indications for those like myself. I'm african-american. Should I assume that the basis for O+ can also be applied if your're a carrier. Thanks, Yvonne
Hi, Yvonne! I assume your physician ordered hemoglobin diaphoresis in order to make sure that you do not have the disease, but only carry the trait. For those who don't know this, the "sickledex" test does not distinguish between sickle cell anemia and sickle cell trait. Similar to the type O genotype with its two O genes, one must have two Hgb-S genes in order to have sickle cell anemia. An individual who possesses only one is a genetic carrier but asymptomatic for the disease.
Yes: anyone who knows that he or she carries a genetic marker for any disease would be well advised to follow the appropriate blood type plan pretty strictly -- making sure to incorporate the diet, exercise, and stress relief protocols for that type. Even such a mainstream organization as the National Institutes for Health has recognized that stress plays a key role in symptomatic sickle cell anemia. It's a good idea for all of us to establish effective stress-reduction practices.
In addition, it would be prudent to get additional screening, primarily for ABO subgroup, secretor status and MN type, in order to take advantage of the refinements in Live Right 4 Your Type. The saliva secretor test can be obtained from North American Pharmacal.
A full serotype panel from SouthWest Medical Center provides ABO group, ABO subgroup (A1, A2, etc.), as well as MN, Lewis and Rhesus types. It costs about $90, in addition to whatever your nurse or clinic may charge for the blood draw for the test. The SWMC collection kit can be obtained by calling 1-480-970-0000. If you use the saliva secretor test, which is recommended, and since you know your ABO and Rhesus types already, having this panel done would add only your MN type -- which has a minor impact on the O diet. Instead, I'd opt to use the "Tier II" plan (explained in Live Right) which emphasizes the beneficial elements of the food lists.
You probably already know how important it is that you maintain hydration. I'd try for three to four quarts of water (NOT distilled) per day, with one of those being a high quality mineral water such as Gerolsteiner -- that's my favorite, anyway, for mineral balance and taste. To two of those quarts of plain well or spring water, I'd add a teaspoonful of good sea salt. We want your tissues to absorb the water, rather than just running it through your kidneys and out again.
The type O exercise plan is great for boosting your blood oxygenation. I suggest getting a standard blood panel through your doctor, at least twice per year, to monitor red and white cell counts and ensure your liver enzymes aren't on the rise. And if he doesn't suggest it, I'd have him check your spleen at those times, as well, just as an added precaution. That way, you can monitor your progress with the plan, as well as avoiding strenuous exercise if any spleen enlargement is present.
Yvonne, thank you for writing and let us know how you're doing!