What type of water should one be drinking? Spring water, tap water (usually not good) or distilled water (some say yes, and some say no because it depletes the minerals in your body), so what do you suggest? Julie

The topic is so fraught with learned treatises and combatants of every stripe that I have thrown them all out in favor of the simplest historical approach. What kind of water did we drink when the world was young and Evian didn't come in bottles?

We got fresh water from rivers, streams, springs, simple wells, and glaciers. Juicy plant life was another source of pure water -- doubly important for desert dwellers.

High-mineral-content water, or "Heilwasser," comes from many parts of the world. Depending on its individual profile, it can provide significant assimilable amounts of calcium, potassium, phosphorus and salt as well as trace elements. In the U.S., it is illegal to advertise mineral water as having health benefits... probably the work of pharmaceutical company lobbyists. :-) In Europe, mineral water has a venerable reputation for possessing healing properties.

Yes, you'll hear proponents of every approach, from "drink distilled water only" to "drink mineral water only." The "drink distilled" fans include those who take inert mineral supplements (not a good idea) and even put mineral drops into their distilled water. Hmmm... I conjecture that in a paleolithic life, mineral waters would be treasured for their salty taste and invigorating effect, in all their variety... to the extent of carrying them away in skins, and even inspiring settlements near their sources. Most of the water consumed in a lifetime by anyone travelling outside these areas, however, would be from the aforementioned streams, juicy foods, and springs or glacier-runoff.

For these reasons (back to the present with its cost considerations), I use filtered tap water for steaming food, and spring or mineral water for drinking, soups and the like. Distilled water is not a naturally-occuring substance, so I use it only for specific purposes, and not for drinking water. Primarily, I drink Poland Spring (I like the taste), occasionally San Pellegrino or Apollinaris. Sometimes I have a liter of Gerolsteiner a day... sometimes I go for weeks without it. If I think of it with a gleam in my eye, I drink some. If I'm tired of it, I go back to Poland Spring.

Many centuries before science told people what is good for them, they already knew. I think your most fruitful approach to deciding upon what kind of water to drink is to get as natural a source as possible; use highly-rated mineral waters when you can; and stay away from distilled water and other comestibles not found in nature. :-)

I have been looking for essene bread everywhere. Is their a brand name or a way I can track it down. I've gone to all the healthfood stores around here. I love the diet and feel great! I'd love to try the essene bread. Debbie ~

Sure! Nature's Path makes it, and they have a working website. Use this link, scroll down to "Manna breads" -- that's what they call them -- and click the various kinds to see their ingredient lists. You could also ask your HFS manager to get on the blower and order it for you. It comes frozen, and keeps well in the freezer or fridge. I used to move half the loaf into a baggie in the fridge, and leave the rest in the freeze until I finished the first half.

There are a number of varieties. My favorite is the 100% sprouted rye (still a little sweet, but less so than some of the others). Some have nuts, carrots, raisins, seeds, etc. Some are just sprouted grain, water & salt. Sprouting, or "malting," the grain makes it naturally sweet, and produces a dense, moist, chewy bread. Good hunting to you, and I hope you enjoy it!

Hi Heidi! This is a great way to have you and all of your knowledge available without the message board. Great idea!! On to my question. I have a friend who is being guided by her naturopath to adhere to the B diet. She is finding it very difficult because she is also a vegetarian and is adamant about not eating meat. The restrictions in the B diet correspond to many of her old staples. Any suggestions? Especially for main dishes with enough protein to sustain her. Thanks a million!! Sharon

You're very kind, Sharon. :-)

I am not surprised she is having difficulty getting enough protein. The B diet rules out a bevy of classic vegetarian protein dishes, which she has probably relied upon for years. Many beans (including soy), nuts and seeds/butters fall into the B avoid bin, making a compliant vegetarian lifestyle quite a challenge. However, she has the discipline to maintain vegetarianism, so she can undoubtedly get over the initial habit-hurdles to succeed with this plan as well.

I don't know if she eats any flesh foods at all (fowl or fish); if she does, then Beneficial fish choices will fill the protein bill nicely. Small hope, I suspect ~ right?

If she is willing to eat unfertilized eggs and high-protein dairy products like cottage, farmer, ricotta and various goat cheeses, we're golden. Fermented dairy foods should be emphasized. Lucky for us, she has never followed the B diet as written, so she won't have that experience to compare to her vegetarian-style B regime. She can continue to feel improvements -- and that's what it's all about on a day-to-day basis, after all.

If she is vegan, my advice-cupboard is looking bare. The benefits she gains as a result of avoiding problematic foods may not be immediately evident... while the healing and energizing qualities of animal foods she refuses to eat will be denied her. Tough row to hoe! So, build meals around:

(1) beans such as kidney, navy, lima, fava, cannellinis ~ these can be baked in a casserole with beneficial vegetables, served cold in salads, or blended into a paste with herbs, lemon and garlic and used as a spread or dip;

(2) sprouted breads like Essene and Ezekiel, as well as millet, oats, spelt and rice -- but try to observe the grain frequency/serving notes in Live Right (avoid starchitarianism);

(3) nuts -- walnuts, almonds, chestnuts -- plain, used as nutbutter, or chopped into cooked rice and vegetable dishes. Nuts can be sprouted, too;

(4) and a daily protein drink using the old Membrane Fluidizer model: flax oil, lecithin, juice and a dollop of nutbutter & scoop of vegan rice protein powder. Peter's "Harmonia" drink powder contains protein and beneficial fruits -- it would be a nice addition to the MFC. Blending in some fermented home-sprouted grain is an option, as well. The original MFC recipe is formulated for a specific purpose, so I'd recommend having the plain version now and again, as well.

There are vegetarian recipes and recipe books all over the place which can be adapted for any blood type. I've had lots of success by just picking out a recipe, changing it around to suit me, and tasting as I go. After a while, substitutions are second nature. A great outlet for creativity!

Sharon, thanks for your note, and your concern for your friend. My best wishes to both of you!