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!
Hello Heidi, I am working hard to support my low thyroid through diet/exercise and supplements and to that end, I am of course on my A+ diet for the past two years, I exercise with walking, pilates, yoga and some tennis and I take several NAP supplements as well as a recommended supplement called B.M.R.(Tyler)for thyroid support. This product has among other things, some freeze dried bovine BMR concentrate. I am also taking NAP's Deflect A.
My concern is that I may be cancelling each of these out by the other, losing out on any progress stimulating my low thyroid, and my money in the process. Please help with this question as it has clouded my sights and caused me to be very uneasy with the continuation of using Deflect although I have had positive results in all other areas. Thank you very much for your insights. -- Pamela
Deflect is designed to (1) keep lectins from attaching to body tissues, and (2) slowly remove old lectin-damaged cells. It works by providing a more attractive substance with which to lure them away from you. Kind of like using a chunk of meat to distract a puppy who's headed for your favorite pair of shoes.
Since the source of the supplement, B.M.R., is bovine, and beef contains no lectins, Deflect isn't going to limit the effectiveness of the supp. Even if B.M.R. did contain galectins ("animal lectins"), as chicken does, only the lectins themselves would be rounded up by the Deflect -- not the hormones, which are the active element of compounds like B.M.R.
The standard high-carbohydrate diet is rife with (plant) lectins, both in number and in quantity consumed. Deflect has been formulated primarily to defeat the attachment of lectins such as those found in wheat, corn, beans, etc., which do the lion's share of damage through stimulating fat gain and triggering illness. Wheat lectin alone is associated with a sizeable list of serious ailments.
Although type A secretors tend to have a higher tolerance for the modern high-protein version of wheat than other folks, and are well-suited to a plant-based diet, Deflect-A has been formulated to target a variety of lectins which ARE harmful to As, and to support the growth of healthy tissue where old damage resides. I'd suggest continuing with it, especially since your results so far have been positive.
Congratulations on your commitment to getting healthier, and I wish you success!
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!
I am type A, and my husband is type B. You'd think that would be enough, but we had kids -- our 7 y-o is type A (maybe we should have stopped here?), 5 y-o O, 2 1/2 y-o AB and the baby I don't know yet, but it can't get worse than this. My question is how do I shop for this crew without breaking the bank? Is there a list of compatable food on Dr. D.'s site? We all started when the baby was born. Three months into it now and am just about worn out.
That's worse. :-} I really have to pat you on the back for the stupendous job you're doing for your family's health. This is a complicated question to answer in detail, but here are a few suggestions that I hope will start you out toward an easier shop & cook routine:
(1) Decide on the main protein sources you'll use. Your type O can eat any meat or fowl except pork, so whatever you get for your husband is fine for him (her?), too -- including sharing the As' chicken now and again. If you cycle between chicken, tofu or tempeh, beans & nuts, etc. for you and your eldest, and keep some beef, lamb or turkey on hand for the Bs and ABs, the battle's half won. Good yogurt and cottage or farmer's cheese are good to keep around for fill-ins, too. An egg or two scrambled with some leftover vegetables, tofu, tempeh, chicken or meat makes a fabulous protein breakfast or light dinner. Canned salmon can be made into patties or salmon loaf.
(2) Go through your book and look for avoids in the fruit, veg and bean sections. If it's an avoid for anybody, don't buy it. Make up a list of things you'll choose from. You might want to bend a little in regard to potatoes for the B & AB contingent, and/or tomatoes for the AB & O, maybe on the same night so everyone can have their "special" food then. There are loads of OK-across-the-board items like broccoli, greens, squashes, zucchini, carrots, string beans, parsnips & turnips mashed with butter, lettuces, onions, garlic, beets and so forth. It's great your kids are little -- start them out early and they'll love this stuff. There are even more fruits which are good for everybody! Beans are tough, but cannellini, Great Northern and white beans can fill any bill, even in bean dips and chili.
(3) Rice and rice cereals, 100% sprouted grain sandwich bread (buy in bulk for the freezer), and oatmeal are fine staples for the grain department.
(4) Bean casseroles, mild turkey chili, meat or chicken stews, broth from turkey or chicken bones, all stretch a dollar and can be made in bulk and frozen.
(5) I never buy salad dressing. It's expensive and full of scary-looking weirdo oils and additives. All you need is olive oil, lemon juice, salt & pepper and some garlic, and/or herbs, to make your own in five minutes in a blender. It tastes better and costs less than the store-bought stuff, and it lasts just as long. You can also find recipes for mayonnaise, mustard and ketchup in the Message Archives and the Recipe Pages on this site. Think "lemon juice" instead of vinegar, "olive oil" instead of corn oil, "brown sugar or molasses" instead of corn syrup, and you're well on your way.
Like most worthwhile things, this whole readjustment process is hard at the beginning and gets much easier in time. Be proud of yourself for the great start you're giving your young family, keep YOUR strength up, and enjoy the process!
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/.
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!