As a child growing up in New York and eating often in restaurants, I was exposed to a surprisingly small variety of cuisines as, during that era, there was simply not yet the wide spectrum of immigrant cultures thriving in the restaurant trade, even in the Meltingest-Pot metropolis of 'em all.
It was therefore at the New York World's Fair (1964) that I tasted of many cuisines for the first time, my absolute favorite being Indian. As a towhead schoolgirl, I dug into curries and licked ghee from my finger "just like the child Krishna!" exclaimed our waiter, who'd earlier been sure my parents might want to take a look at the Children's Menu most customers' kids favored..."just in case".
By the late 1960's my favorite cuisine was Mexican, as it was plenty hot and beginning to be available here and there in New York. The spices didn't "agree with" my parents, but I busied myself conducting contests such as "Best Cuppa Chili in NYC", and salsa fresca was a favorite vehicle for the delivery of jalapenos. It would be but a short time before Chinese restaurants would veer blissfully Szechwanward from the ubiquitous and bland Cantonese, about which I was rather indifferent.
Dr. D'Adamo rates all peppers "avoid" for those of blood types A and AB which, it seems, everyone else in my family was. Hence, what a blessing to have been born at a time and place so ripe for the ethnic restaurant explosion! The latter put me in touch with genetic roots tinged with lands, attributes, and tendencies so different from those expressed by the rest of my family.
Today I sometimes unwittingly omit peppers for long or short periods, forgetting how terrific I feel when I eat them. While I admit to preferring my curries, chutneys and (tomato-free) salsa on the mild side, it's clear that I, as a B, can scratch a certain itch only with chilis. And it's not their TASTE; it's whatever's so -- how do I put it -- strengthening, invigorating, regularizing, normalizing -- about them. They realign the whole organism. Whereas, as a child, I sought out hot peppers because they tasted good to me, now as an...elder I enjoy the positive effect they have on my metabolism. They make me think "Wow! I needed that."
The herbals say cayenne stimulates gastric juices and "improves metabolism", and that chilis are loaded with vitamins C and, yes, B's. Earl Mindell writes, unwittingly I suppose of B's and O's, "A meal rich in cayenne will have a mildly stimulating effect on the body". He writes that hot peppers "can trim cholesterol and triglyceride levels". "Stimulant", "Tonic", writes another author. "Improves circulation" "Aids digestion"...
As for me personally, I'd go so far as to say that the omission of hot peppers from my diet over too long a time will lower my stress threshhold and lead to a sense of sluggishness. And maybe my exposure to, and enjoyment of, hot peppers as a child was something of a gift from God, keeping me hardy amongst the aliens.
BTD follower since 1997
I live In San Francisco, where my work is with postpartum women and their mates, their newborns or older babies, and older children, if any. It includes nutritional as well as behavioral counseling of adults and children, as well as occasional public speaking, both to practitioners and to the public.
During the past several years, Dr. D'Adamo's principles have played a role in numerous cases, as well as among friends and family, with great success. I consider his work to be a compelling contribution to The New Medicine.
Hear ye, all B's! I've recently discovered Calzone: A great home delivery dinner order (for B's, that is: Cheese-filled dough is a compliant O's nightmare). A thin pizza dough shell encloses ricotta and mozzarella cheeses (both beneficial) and no tomato sauce! You can add beneficial vegetables such as broccoli or bell peppers, or such neutrals as zucchini, onions, mushrooms or even beef. What a discovery: A great way to enjoy those dairy bennies.
Other take-out food can be tricky.
From Italian restaurants, tomatoes and tomato sauces, olives and anchovies must be dodged, but pasta alfredo primavera is safe, as are some "white" pizzas and, of course, various veal dishes and salads.
Chinese food is generally not-the-best for us, unless cornstarch, MSG, sesame oil, black beans and soy sauce can be avoided. Most dishes include at least one of these, I find. Potstickers, cabbage salad, steamed fishes or sizzling scallops, beef and vegetables are generally good, however, at the right restaurant.
Japanese food can be safer, especially when it comes to suitable sushi-rolls. Miso shiru and dressing can be avoided, and grilled steak or salmon is usually available.
Thai food is an option if you watch out for: Tomatoes, peanuts, baby corns, and tofu/soy. Those chili pastes are B-friendly, but oils may not be. Charbroiled steak or pork is usually a staple, however, and can be enjoyed sliced over a salad, too, usually with mint, lime and red onion.
Indian food entices with lamb, paneer, eggplant, cauliflower and curry -- all beneficial - but tomatoes lurk in many sauces (curries, masalas, et al), and chickpeas and lentils are also staples (papadums, pakora batter, dahl, etc.). Kurma, a favorite mild Punjabi sauce, is based upon ground nuts that might be almonds (fine) but just as likely could be cashews (avoid). Go for Lamb Kebobs and a fragrant rice or naan. Dress it with a yogurt-based cilantro/mint chutney and onions and green peppers, often provided.
Those are the most prevalent cuisines delivered in San Francisco. If health permits and these deliveries aren't frequent, you can spring for "borderline" favorites (and even pick out what offends, if you like: My garbage disposal eats many a tomato, peanut and olive).
Remember: You can also wipe or wash off unwanted sauces. And: Ask for special orders. Often I ask that baby corn be omitted. I've also asked that the cook "do his/her best" to omit more painstakingly removed items such as chickpeas, when plating or boxing. You'd be surprised how many are willing to make the effort.
You can also invent dishes (especially if you're a regular customer and are willing to pay a bit extra and wait a bit longer). Ask for a sauce you like on an item you like, even if it's not printed on the menu. Where appropriate, order dressing/sauce "on the side", so you're not obliged.
As for calzone: I don't know what I imagined it'd be, but to me it's basically a thin-crusted pizza LOADED with melted, fresh and beneficial cheeses: Yummy!
With immune strength, one passes through major infectious epidemics and challenges relatively unaffected; one's terrain is simply too well protected to succumb. I say "relatively" because the common cold that progresses in most from upper to lower respiratory symptoms, for instance, may never affect the bronchi in a strong host. It behooves us to attain maximal immune strength and to facilitate that for our families as well.
The Blood Type Diet is a crucial avenue to host immunity, as are blood type-specific lifestyles, fitness choices, and nutritional supplements. Then, if one does succumb to infectious illness, one may be afflicted to a lesser degree than otherwise.
I also favor French-school aromamedical approaches to the palliation of an infection's symptoms, as these naturally strengthn the terrain and host-immunity at the same time. Significantly, many essential oils are actually anti-viral, whereas allopathic medicine has yet to compete with these, synthetically or derivatively. Certain essential oils also strengthen the liver, helping to rid the body of infectious debris during convalescence, plus: They uplift mood and disinfect the sickroom.
Remember that antibiotics are over-prescribed and are actually harmful in cases wherein they are inappropriately matched to the specific infective organism. The overwhelming majority of cold and flu cases do not require them, and, often, even severe cases of viral illness are better served without resorting to them.
One knows one is robustly healthy when a cold is suffered briefly with no chest symptoms, or when one is on the verge of succumbing to the cold and doesn't. Though I'm rarely ill, I recently came down with a cold and spent 3 days at home with it. I used no nighttime antihistamine and, yet, when it was finished with my nose and sinuses, it was OVER. I'd had no fever, no hoarseness, and no bronchial congestion. I emerged from it feeling very vigorous on day 4. Most important, I know that the immunity I enhanced by permitting my own system to rally to the challenge will stand me in good stead the next time I'm exposed to a cold virus (something particularly important for my blood type, B, which, Dr. D'Adamo teaches, is somewhat more prone to debilitating viral infection).
Over-The-Counter symptom relievers may be required at bedtime and/or if one must be out and about during the early phase. One can gradually learn to implement self-care with natural substances, however, and it is actually more considerate to isolate oneself from social contact at this critically contagious time.
For the common cold, steam vaporization is highly effective. The infusion of mucolytic and decongestant essential oils into the the steam brings relief, and these can also be incorporated into chest rubs and nasal ointments. Antiviral and antiseptic essences are good choices, too, for diffusion and, if available, internal application. Peppermint gelcaps now grace the shelves of health food stores: Take as directed during the convalescence phase for natural hepatic support. The herb thyme is a phenomenal expectorant. Use thyme teabags (or a sprig of thyme) in your teapot.
If at all possible, head off what feels like an imminent cold, by taking a Larch-elderberry supplement, drinking double-packets of Alacer Emergen-C, and letting drops of eucalyptus globulus essential oil fall onto the edge of your mattress/pillow or onto tissues placed around the head of your bed...or vaporizing them overnight; this latter essential oil can be a real miracle worker! And try to avoid your blood types "avoids".
"Cold Season" comes around at least once a year. Learn what works and. over time, you'll find yourself often resisting all signs of it.
I've got a beef: Ever hear that red meat -- its industry and those who enjoy it -- is sexist? We're not talking about responsible vs. irresponsible industry standards, my friends; I've even read that Real Women Shouldn't Eat Meat! Such political correctness, were it to become epidemic, would kill off more O's than did cholera! Great: Massive population control, Peace on earth, and the-repletion-of-the-ozone-layer, once those hunters are out of the way; save the cute little calves, but skewer thy neighbor!
Vegetarian Times? Yoga Journal? How about Responsible Beefetarian and Omnivore Report? Equal time! Any venture publishers out there?
Some ask why vegetarians can be judgmental versus those who don't eat as they do. I say it's only the ones who have no greater faith. Those who make of dietary choice a religion are the freaks, no? In the end their flesh-eating maggots'll push up the same daisies as will mine (even tiny carnivores have the last word, ladies).
Meanwhile, this babe takes hers Prime, Aged, and Medium-Rare. Take it up with my lawyer (or doctor).
Let us close with a hymn: "Mary had a little lamb, a little beef, a little ham..."