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Type B and gluten intolerance  This thread currently has 662 views. Print Print Thread
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colojd
Wednesday, November 29, 2006, 10:33pm Report to Moderator Report to Moderator

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Wondering if other type B's out there who had problems with losing weight found that they might be wheat or gluten intolerant.

Before I became aware of the BTD, my type B son always seemed to have problems with diarherra. Here I was, trying to do the right thing by giving him "whole grains' which often just mean that they load the bread or whatever with whole wheat. He then began getting nosebleeds and thanks to this website and the books, figured out on my own that he was probably wheat intolerant. Once we stopped wheat, his problem virtually disappeared. (from what I understand, the nosebleeds could have been caused by a vitamin K deficiency that was a result of the wheat intolerance). My doctor kept telling me just to give him yogurt and that would cure it but of course the problem was totally different.

He did gain weight during this time (he is now 15) that he is trying to get off, and I also have some weight that has been stubborn and wondered if the problem may in addition to not tolerating wheat, actually be gluten intolerance? I just saw in a magazine where you can send away for a test kit which I plan to do, but wondered if other B's out there had the same situation and once they avoided wheat and gluten products they were able to lose weight.


We eat mostly spelt for our breads, sometimes sprouted wheat or other sprouted grains, brown rice crackers, and other grain pastas like quinoa, rice, corn, etc so we make an effort to stay away from wheat.

This forum is always such a great resource for information so would appreciate hearing from any of you, particularly B's.

Thanks,
Joyce
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Lola
Wednesday, November 29, 2006, 10:42pm Report to Moderator Report to Moderator

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wheat lectin also messes with insulin receptors, thus mimicking insulin resistance, hindering weight loss.....(as well as other lectins present in other avoids! corn for example....)

are you taking deflect to heal the damage done by wheat and other avoids?


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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The harder you are on yourself, the easier life will be on you!

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lola  -  Thursday, November 30, 2006, 12:05am
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gulfcoastguy
Wednesday, November 29, 2006, 11:57pm Report to Moderator Report to Moderator

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You mentioned that you were eating corn based pasta. Corn is a big factor in weight gain for me and is an avoid but wheat can also cause weight gain. Try limiting your grains to rice and millet for a while and also look out for corn hidden in ready made products especial corn syrup or fructose that doesn't say it comes from fruit.
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colojd
Thursday, November 30, 2006, 2:46pm Report to Moderator Report to Moderator

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Thanks for both notes. I have not tried Deflect but will look into it.

Regarding the corn, we do not often eat it but I do understand it is an avoid. I began this morning not even eating oats. I have been eating oatmeal for breakfast but will eliminate that as well for a while to see if that has something to do with it all.

I did find that some restaurant chains have produced a list of their menu that is gluten free or tell you how to modify your order to keep it gluten free. That certainly will help a lot who are struggling with gluten intolerance.
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Henriette Bsec
Thursday, November 30, 2006, 4:09pm Report to Moderator Report to Moderator

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Kyosha Nim
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How much grain do you eat pr day ???
The way it is for me is pretty simple on the paper( - but not in reality  )
If I want to be satisfied and keep my weight- max 1 serving of benefical or neutral grain pr day. IF I want to loose- no grain at all
BUT I live a cold and dark place and I have learned- that it is impossible for me to eat no grain during winter- so I live with my weight at the moment- and will eat no grain again when it is not so cold.
but this might be a individual thing  
Today I had a small serving of rice at lunch time- and I forgot to shop ao weīll have some spelt past for dinner- but that is a emergency day.
I think what has worked the best for me is to eat grains after lunch time- as a snack or at dinnertime ( Thanks for the suggestion Don and Victoria)
When I do not start day with grain I eat much healthier the rest of the day- and my energy lever is better.

BTW Both of you could be nonnies and then grain is even worse for you.


ENFP -naturalist, visual/spatial and musical/verbal/chatty Dane- Mother to DD Emma age 19,
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lola  -  Thursday, November 30, 2006, 4:10pm
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colojd
Thursday, November 30, 2006, 4:28pm Report to Moderator Report to Moderator

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I usually eat some type of grain for breakfast. As I mentioned, it has often been oatmeal based. I avoid pastas or bread for lunch or dinner. We sometimes have a grain like rice for dinner. Last night for example we had baked salmon and had a side dish that was wild and long grain rice and broccoli as a vegetable. When we eat rice, I always try to make it brown rice.

So I wouldn't say I eat grains with every meal, but I do see your point and will take that into consideration.  We live in Denver, Colorado so we do have wintery days but fortunately do get sunny days along with the cold. But I do seem to want to eat more grains in winter, as you mentioned.

I have seen a lot of people say that grains really can cause them to gain weight and I know this makes sense with wheat and especially with refined grains but I also thought that maybe gluten intolerance would also be a factor.
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Victoria
Thursday, November 30, 2006, 6:25pm Report to Moderator Report to Moderator

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Hi Joyce,
A topic after my own heart!  

It was absolutely true for me that gluten was doing me in!  I had chronic IBS, loose stools and intestinal discomfort . . for decades.  And my weight began to creep up until I was about 30 pounds overweight.  Even when I began to eat for my blood type (This was when I had not tested for secretor status, so I was assuming I was a secretor.), my weight didn't go down, and my digestion did not improve.  I did get some other health benefits however.

But when I found out that I'm a nonnie, I cut out all wheat, sugar, corn, coffee, etc.  I relied on spelt and sprouted grain breads instead of wheat and cut my grain intake way down.  My health continued to improve, and weight slowly began to drop, but my digestion was still awful.

I finally got tested for Celiac, and tested negative, but my doctor recommended that I stop all gluten containing foods anyway as well as non-cultured dairy.  I tried his suggestion and immediately my IBS symptoms disappeared and my weight dropped on down to what I consider within 3 or 4 pounds of my ideal weight.  A person can be gluten intolerant and not Celiac.  Instead of worrying about tests, why not just try it for a few weeks.  You'll know pretty quickly if it makes a difference.

And if you're going to eat grains, I strongly recommend that you eat them in the evening rather than the morning.  Again, try it for a while and see for yourself if it helps.



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
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colojd
Thursday, November 30, 2006, 7:42pm Report to Moderator Report to Moderator

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Thank you Victoria for that suggestion.  I have not eaten regular wheat in quite a while, and try to avoid refined sugar but it is hidden in a lot of things as you know. I don't often eat corn but will avoid that. Coffee is no problem since I don't drink it.

I think my problem did arise some years ago when my weight started creeping up and my periods went crazy. At that time, my doctor said it was just perimenopause but I knew it had to be something else. After a long while, assumed that my problems were PCOS.  As you remember not long ago, they told everyone to eat pasta, rice, etc because it was "low fat". Then they later found out that people were gaining weight on the so called low fat diets and that many had another problem, trans fats, that now they also just realized were in the lower fat margarines. I had never had significant problems with my weight or my periods but literally from one month to the next, they changed.

To be very honest, I am hoping that I am not a non-secretor because it seems that the B diet is restrictive enough as it is, without adding more off the list!

However after reading the article recently about gluten intolerance, and seeing how my 15 yr old son reacts physically to wheat, I just had a hunch that my stubborn weight loss was possibly also due to some gluten intolerance.

We buy our own organic spelt and grind it into flour, and substituting that for regular flour has been no problem. Regarding sugar, did you eat no sugar at all or just no refined sugar? In other words, did you use honey, raw sugar, etc.? You also mentioned non cultured dairy, which I assume means things like cow's milk - did you find that this also caused some problems. I have never thought that I had any dairy intolerance but was curious to know about this. Funny how B's are supposed to be the most dairy tolerant and then to suggest that there is some dairy that is not good for us. Sorry for all of the questions but I think I may be onto something that has some answers and do appreciate your input.

Also saw in the magazine article I read that there is a place to send off for a test kit, but I think it tests for CD and not specifically for gluten. Sounds like gluten intolerance is best found just be food eliminations.
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Henriette Bsec
Friday, December 1, 2006, 9:56am Report to Moderator Report to Moderator

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Joyce
I canīt add anything to Victorias good info- but I noticed that you said you had a dish of mixed wild and long grain rice. Do you know that wild rice - is not a rice- AND an avoid ??
http://www.dadamo.com/typebase4/depictor5.pl?347

About the sweeteners and milk.
IF you are a nonnie- well there is no doubt you have to avoid sugar and most sweeternes- and be more choosy
about the dairy.

I think the dairy area is rather complex:
First of all I am quite sure that the testing was done on regular american( not that natural dairy),
Maybe the test would come out different if testing was done on organic raw milk- and maybe even differnt breeds of cows.The A1 and A2 theory

Quote:

Another aspect of the milk is whether the beta-casein component of the protein is A1 type or A2 type. Although it's not conclusive at this stage, research done at Lincoln University, in New Zealand, has shown correlations between A1 milk and diseases such as heart disease and Type 1 diabetes. These diseases have no such correlations with A2 milk.

Originally, all milk was A2. About 5000 years ago there was a mutation in Europe and the A1 genes spread through cow herds. These days:

Goats and sheep milk is equivalent to A2 milk, as is human milk.
Heirloom breeds tend to have more A2, newer breeds - A1.
Different countries have a different mix between the two. For example, Iceland is mainly A2, where Finland is more A1. the level of heart disease is higher in Finland.
Masai and other African cattle only produce A2 milk, which is significant when you consider that the Masai are very healthy on a diet of mainly meat, blood and fermented milk, with little heart disease.
There is some A2 milk and cream available in New Zealand, try your organic store.

Type of cows

Holstein or Friesian cows are commonly used for producing dairy as they have a higher milk yield. But more isn’t necessarily better. To achieve this, they are bred to have higher levels of growth hormone, which is undesirable for feeding to children, unless they have growth deficiency diseases.
milk from Jersey or Guernsey cows (such as the one pictured), which has these characteristics:

It is usually predominantly A2 milk
Lower production of milk per cow, which means the available vitamins are more concentrated in the milk
A higher quantity of cream, so rich in the fat soluble factors
Generally seems to have a superior taste

From
http://www.frot.co.nz/dietnet/basics/milk.htm

And then there is the cultural traditional aspect ?!
The BTD is broken down in 3 - cacasian, african and asian- but in every group there are differnt cultural traditions- like danes would handle dairy better than italians- due to widespread use of it in Scandinavia.Allergic reaction to both casein and lactose is very uncommon in Noth Europe- but quite commern in Southern Eourope.

So in my oppinion : It boils down to- be choosy about your dairy -good quality- use more cultured milk than fresh milk- use whole fat milk- use less milk the older you get- AND watch out how YOU feel about it


ENFP -naturalist, visual/spatial and musical/verbal/chatty Dane- Mother to DD Emma age 19,
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colojd
Friday, December 1, 2006, 2:30pm Report to Moderator Report to Moderator

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Thank you for such detailed information. It is almost overwhelming how complicated the blood type diet really is. I am not sure if I am a non-secretor or not. I live in America, so while the food is abundant, you also have to be choosy about the quality of what you eat. We began shopping at a natural food store called Wild Oats. They are a chain of stores throughout several areas. They always have a nice selection of everything from supplements, produce and meats and even a deli section. Prices are expensive, but with our son not tolerating wheat well, this is basically the only place we can find alternative grain products like pastas, cereals, etc.

As you pointed out, I think that there should be more done to see how organice and free range products differ than the conventional things like dairy products. I grew up on a farm and we had our own milk cows for a while, and always had some other sort of farm animals (cows, chickens,etc) that we had for food. Yes, I know that chicken is an avoid for B's, but anyone who is a B knows that it is very hard to avoid it completely. The beneficial meats for B's are not commonly found and when found are expensive. I try to keep with the neutral for meats.

While I know that there is much scientifically that has merit for the blood type diet, I am now finding it harder to comply with. If you try to tell someone why something is an avoid (ie what it does to your blood serum) then you have to understand that this is over the average person's ability to understand. I am not sure if I will do the expense of a secretor test.
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Henriette Bsec
Saturday, December 2, 2006, 10:35am Report to Moderator Report to Moderator

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Joyce
I think your approach are very wise.
At this board - there are so many really kind and knowledgeable people- who has been seriously ill
- sometimes- I find that they in their eager can almost scare people away from following BTD. I know none of them- me included- do it conciensly ( cant spell)- but just becourse we/they are at a more advanced level and forget that just the basics of BTD can be very overwhelming.

I have tried to get several people involved with BTD.
and some have changed  their lifestyle- but do not follow BTD 100 % - I donīt blame them- I donīt - I wanīt to still be able to take part of life outside my house. I do however never cook chicken or other red flag avoids at my home and I aim at eating none when invited if I can do it without hurting people.
Yesterday I went to a birthsday party with lost of food- Parkistani and lots avoids.
Well I didnīt touch the chicken dishes- since their was several lamb dishes- but I did try the frits( veggie- with some avoids in- I think chickpeas flour and other avoids) and the daahl( lentils)- and yes I pay today- but IF I should have eaten BTd friendly my food would have been very sparse and I would have hurt my brother.
The lamb and all the other dishes was could in LOTS of veggie oils- so only the rice, yoghurt, cucumbersalad would have been ok.
I think Sante has written severa goodl blogs/approaches on living a BTD way of life in a balance.

I think we all have to make decide HOW we want to live BTD - you have to crawl before you can walk- and run

Me :
well my goal in the new year is to get better balanced with the grains and keep the LRT reccomendations for ffod portions And get my daughters diet more O like and less B like.

About the secretor test.
Try the secretor diet- for a whole- finetune as much as you can. IF you find that your son ( and you) still seem to be not 90 % fit- I would concider- just to try the nonnie diet for like 2 months and see IF you feel any change. If you do- I would concider to follow that diet and maybe do a test. I was 100 % sure that I was a secretor- but a bit unsure on my daughter- so when I got some money from my granny- I decided to use them on that.

I think you are doing really good- and donīt despair


ENFP -naturalist, visual/spatial and musical/verbal/chatty Dane- Mother to DD Emma age 19,
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colojd
Saturday, December 2, 2006, 6:00pm Report to Moderator Report to Moderator

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Thanks for the words of encouragement. Overall I am lucky that I do not have a major health condition. I do want to get my weight back where it should be and hopefully off blood pressure medications. I know you can only do this by being diligent about caring for your well being. One thing I probably will add soon is a vitamin supplement and probably omega oils. I take calcium with vitamin D and a few other minerals but so many people say that now it is just essential to add the supplements, so I will do that.

I think that the gluten situation might actually have something to do with my weight gain, so will continue to look into that. I bought a book about it last night to see if it can shed some light on it overall. I know that when doctors were telling people to eat pasta and rice because it was "low fat" that the refined products did nothing to improve the health and I certainly found that out.

As many, I know I will not be 100% compliant on the diet but I do see the merits of it. I know I will feel better overall, both physically and mentally when I have gotten my weight under control and understand the reason why I gained in the first place.

Anyway, thanks for your comments and thoughts!
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Victoria
Saturday, December 2, 2006, 6:49pm Report to Moderator Report to Moderator

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Hi Joyce!  

Actually, the blood type diet is not all that complicated!    A lot of the information you have been getting right here is about other things, such as gluten intolerance, dairy intolerance, person food sensitivity and the mutation of cattle breeds.  This is very helpful information when building health, but the blood type eating program doesn't really go into that so much.  Just one good book, like LR4YT (my favorite) is pretty much all you need unless you have a big health issue and want a special book from Dr. D's Health Library Series.

Non-secretors are not really more limited.  It's just different.  We may not digest sugars, and uncultured dairy as well as secretors, but we do better with meat proteins and can eat plenty of meat, fish, fruit, vegetables, red wine, green tea, eggs, . . lots of food.

You asked me about my own eating;
I do eat yogurt, but I finally switched to goats milk products since I discovered that it causes me no discomfort.  My daughter, who is also a B nonnie, eats cows milk yogurt, because she has no problems with it.  I don't drink milk at all.  The culturing makes it easier to digest.  This isn't a BTD teaching, just a food sensitivity issue.  There are several cheeses that are fine for our blood type, but I don't eat them because of the mucous.  This is my own food sensitivity, not a BTD issue.

Also I don't eat sweeteners anymore except for a small amount of blackstrap molasses.  Again, this is not a blood type teaching, but just paying attention to my own body.  There are several sweeteners that are neutral for our blood type.  

So, I hope you will just keep it simple, do what you can and don't stress about it.  Have a good time as you prepare your food, and eat.  Happiness is so good for health.  



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion
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colojd
Saturday, December 2, 2006, 8:52pm Report to Moderator Report to Moderator

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Thank you Victoria for your comments. The Blood Type Diet has a lot of scientific information linked to it, and this is very different than most "diets" that people are familiar with. If someone who does not know about the BTD why a food was found to be an avoid, and you tell them that it "flocculates their blood serum", most people would either be totally confused or steer away from it. Most of us who try to eat a better diet are label readers, but to also try to narrow down your dairy choices based on the breed of the cattle has to be limiting.

I guess my original post was asking more about whether there were B's out there who found they had gluten intolerance and if so, how the changes helped them. Since my son really has a problem with wheat, and often with peanuts, we avoid both of those. He seems to be able to eat spelt with no problem so that tends to be the main grain that we use if we do baking. However the book I am currently reading says that spelt has been overrated as a "wheat substitute". As you say, if you try something and you don't seem to have problems, then it probably is OK. The tricky thing though with gluten intolerance is I guess there are varying degrees - some people have a profound response such as stomach upset, etc and then there are people who have kind of a passive gluten intolerance where it is not as obvious.

My husband is Italian and his growing up food often included white, refined pasta, white bread, cookies and desserts made with refined flour, etc.  It was a big change for him to try to eat pastas other than wheat ones, but he is a pretty good sport and agrees that most are not that bad. When I finally figured out how wheat was affecting our son, he had a hard time with that and thought maybe he could outgrow his intolerance. He has 5 sisters and three had serious weight problems, especially when young, so I am sure that the refined foods that they probably often ate, especially at holiday time, really contributed to that. One sister just gave up trying to manager her weight and did stomach stapling. So I can see with our modern diet that has so much refined things, people just feel helpless in trying to avoid it when it seems in everything. We are label readers and avoid anything with wheat and high fructose corn syrup and as you know, both of those are in things you wouldn't even guess where there! For example, Twizzlers candy is made with a wheat flour dough and they even put the fructose corn syrup in some canned vegetables. I am sure even when you eat out or at a friend's house and you think you are eating healthy, it is likely there are avoids among the ingredients.

I am not sure if I am a non-secretor and I guess with eliminating some grains it might tell me more. We do the best we can with the BTD theory and right now losing the weight is a main thing for me.
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Victoria
Sunday, December 3, 2006, 4:09am Report to Moderator Report to Moderator

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I was married for 18 years to an old-world Italian, so I understand the food situation there!    The women in the family gradually developed weight problems as they moved into middle age.  The men either developed weight problems, or serious health problems as they hit middle age.  Rice pasta may be the salvation for Italians who are trying to be gluten and/or wheat free.

I hear you about the wheat and corn syrup hidden in what seems like everything in the grocery stores.  Even in the natural food stores, most packaged or canned foods seem to contain sugar.  I don't think spelt is as bad as wheat, unless a person can't handle gluten.  Then it becomes a problem.  Until I stopped eating gluten foods, I didn't realize that it wasn't normal to have pain after every meal.  I just didn't think about it until I wasn't in pain anymore.  Amazing.

If you aren't able to lose weight on the BTD, you could always try and eat like a non-secretor for a few weeks and see how that feels to you.  My body sure was packing on the weight when I ate the secretor diet!  



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colojd
Sunday, December 3, 2006, 4:56pm Report to Moderator Report to Moderator

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Thanks Victoria. It's nice to know there are others with the same experiences.

I just bought a book the other day that was called Gluten Free Diet for Dummies. I got part of the way through it and put it down. I had bought it only because the reviews on Amazon were positive, but there seem to be a lot of inconsistencies in this book. The author began her quest for gluten free information when her son was diagnosed in 1991. While I know you don't have to be a doctor, nutritionist, naturopath, etc to be able to write an information book, a lot of what she writes just conflicts with information with other chapters in the book. One thing she states is that grains came about only 10,000 years ago, so no humans were supposed to eat them. She only recommends certain grasses and such as a grain type of thing to eat. I am sure grains existed in the wild before she says they did, and even if they came about later, it is probably something nature introduced for a reason.

I don't think we are gluten intolerant but do see that wheat is a major thing that causes my son intestinal problems. I also noticed that my husband snores a lot less if he stays away from any wheat type food. He is OK with rice pasta, and we also use spelt. Some of his family razz him about using it but fortunately they live in other cities so are not around us on a daily basis to monitor our eating habits!! There are some other family members with allergy problems, so some of them are understanding when we say that our son has to avoid all wheat. Funny how people get stuck on comfort food no matter how irritating it might be for them and make others feel that they are doing something weird if they avoid it!

I know that B's are supposed to do better with gentle exercise, but right now, just to get my system revved back up, I am doing aerobics again and it seems to be helping. We also like to walk as much as we can each day (outdoors). This week it is been pretty cold but we probably will just bundle up anyway and take a walk today. I do like yoga as well.  I understand what you are saying about possibly being a non eating a secretor diet, but honestly I think my weight gain was due to more stress eating during a very difficult time this summer and fall and from past bad advice from a doctor who told me to eat white pasta and rice because it was low fat.
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Victoria
Sunday, December 3, 2006, 6:35pm Report to Moderator Report to Moderator

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Walking outdoors is one of the BEST things a type B can do, in my experience.  That simple practice has balanced my emotions, improved my cardiovascular system and made the difference in those stubborn last 3 or 4 pounds of weight that like to stick.  

Stress is a strange beast, isn't it?  I think that even if we don't overeat, just the stress itself fools our bodies into believing that we are in a potential crises that may require stored fat in order to survive.  

I haven't read the book you are takling about, so I can't really respond with intelligence.    I do think that our modern-day wheat is not the same grain that originally grew on this planet.  I'm guessing that it used to be a lot easier to digest and assimilate than it is now.  At this time, I think humans are better with any option than the wheat that is available.  



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion
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colojd
Sunday, December 3, 2006, 9:30pm Report to Moderator Report to Moderator

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I do agree that walking has so many benefits including a good exercise. Even though we are in Colorado, most of the time in the winter the weather is not that harsh and we can enjoy walking. I do enjoy being outdoors and I think with so many of us who can be stuck in an office all day, that getting fresh air is so important.

From what I understand, modern day wheat is not the same grain as the original ancestor. But many people, including the lady who wrote that book, just kind of looks at a one size fits all approach. I know she means well and of course was motivated by her son's Celiac and her need to do something for him because she said all of the doctors told her that they could not help her. The book is a little confusing because there is some conflicting information and I guess its just because she is not taking a full scientific approach. For example, she said absolutely no starch based vegetables, and then in a later chapter suggests that you use oven toasted potato pieces as a substitute for croutons. I found several examples like this so if someone is sitting down with the book and jotting down what she says, then they will probably find that she contradicts it in some form later. I don't want to sound critical but I guess this is not the ultimate book to guide you if you are gluten intolerant. After reading more on this, I think that one of my main problems was with wheat and that it also made my insulin sensitivity off, too. Luckily I am not diabetic or have other major problems like that, but felt it was about time to do something on my own, since doctors will just tell you to do Weight Watchers if you want to lose weight and not go beyond that!
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gulfcoastguy
Sunday, December 3, 2006, 11:25pm Report to Moderator Report to Moderator

B to Bnonnie to Nomad, the journey continues
Kyosha Nim
Posts: 2,423
Gender: Male
Location: Ocean Springs, MS
Age: 54
Most Doctors don't know a heck of a lot about diet and the role it plays in your health. For instance my General Practicioner passes out the same diet sheet for all cases, low fat and whole wheat bread. It was funny how when he sent me to a specialist for high triglycerides and low HDL the diet she put me on was very similar to the Bnonnie diet. About exercise intensity B's vary about the intensity they favor. In the Live Right for Your Type book it mainly says that we need to avoid excess competition not necessarily intensity and that we need some calming exercise like yoga, tai chi, or meditation. Some yoga can be pretty intense on your muscles if done right. I do yoga, karate, run on an elliptical machine, lift weight occasionally, and walk the dog a half hour every day speaking of which...time to go.
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Victoria
Sunday, December 3, 2006, 11:59pm Report to Moderator Report to Moderator

Swami Nomad 56%
Sun Beh Nim
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Location: Oregon
A lot of what is seen as gluten problems in people can also just be that they have been eating grains that are bad for their blood type (such as wheat and corn).  This can create such a problem in the intestines with Irritable Bowel Syndrom and Leaky Gut, that when the person begins to eat grains that should be ok as neutral, their bodies are not able to handle it and the gluten continues to inflame.  

It may work like this; lets' say, if O's, for example, stay off wheat until their gut heals, then they could eat other gluten grains like spelt and sprouted wheat breads, assuming that they are not true celiacs.



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion
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Laura P
Monday, December 4, 2006, 2:49am Report to Moderator Report to Moderator

Kyosha Nim
Columnists and Bloggers
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Location: Charleston, SC
Age: 33
Just to add, if there is a chance of celiac grains are not something you want to have around for a little while since there really is no safe grain.  

I had celiac for 20 yrs without being diagnosed, I now have Ulcerative Colitis, I slowly started eliminating grains on my own because I noticed how badly they made me feel.  I have been completely off grains for about 4 yrs now, and slowly get better and better everyday, but it has been a long road and I have along road still ahead of me, the damage done to my system is irreversiable and I just have to do what I can to make my way and build what I can.  

Don't mess around with gluten, it wont mess around with you



If there is no God, who pops up the next Kleenex?
Art Hoppe


Sometimes you don't know how great life is until you lose what you didn't know you had
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colojd
Monday, December 4, 2006, 2:04pm Report to Moderator Report to Moderator

Autumn: Harvest, success.
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Thanks Laura. I am pretty sure we don't have gluten intolerance but have already pretty much elimninated wheat because of my son's intolerance and am testing not eating oats as well. I think in our case, it is just a sensitivity to the grain itself. As they say, so much has been made hybrid that the original grains just are not the same plant as generations ago.

I read last night that a lot of people who think that they have gluten intolerance actually have problems with yeast. That is something I need to read a little more on to understand.

I am sorry to hear about your colitis condition. It is too bad so many doctors just do not understand celiac or any related condition. You might want to pick up the book I am reading called 8 Weeks to Vibrant Health. The doctor has some really good suggestions on how to heal your body if you have a problem just with natural methods. I think it has a really good approach, especially when it comes to women's health. I checked it out at the library but it is also currently in print so you can buy it at the bookstore.
Joyce
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