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You can build a custom protein bar with all your choice ingredients. What was the best was a lot of ingredients were on plan, so for example you can make a custom "A" bar of beneficials! Like, peanut butter, dates, rice protein, flaxseed, carob, almonds, walnuts, apricots, and dried pineapple!
Price is reasonable too considering!
Let me know if anyone tries this! I might plan on ordering my mom a box for the holidays, maybe get myself one too.
I think the concept of a custom bar is amazing..You control the fiber, protein, carbs, and fats.. and choose your favorite ingredients...and leave out anything you don't tolerate.
BUT, these are expensive and who really knows when you start mixing things together if it's going to taste good enough to warrant the expense.
Anyone ever make their own bars? I'm not sure how to go about it...how much of each ingredient to use and how to make the bars hold together.
The most interesting thing about this custom bar on their website is as you add ingredients, you can see how it's impacting your protein, carbs and fats and calories..The values keep changing as you choose an ingredient..I kept playing with it...just to see if I could create a well balanced bar, but in the end, I'd rather eat real food because the sweetness in bars usually makes me feel hungry an hour after I eat one.
I liked the taste of the Uni-bars but don't tolerate egg white..so conceptually the custom bar is a great idea. Just need a recipe to try this at home.
"The happiest people don't have the best of everything.....they know how to make the best of everything!"
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think recipe central has a few bar recipes.
''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98 DNA mt/Haplo H; Y-chrom/J2(M172);ESTJ The harder you are on yourself, the easier life will be on you!
You can also take cookie recipes and make them into bars. I've done that with a basic chocolate chip cookie recipe--replaced the sugar with agave nectar (and greatly reduced the amount--you don't need much sweetener at all if you're adding in fruit), threw in lots of toasted nuts and some chopped dried fruit along with dark chocolate chips, used ghee in place of butter, and spread the batter in a greased cookie sheet. The result was pretty decent. The best batch was made with a 1:1 ratio of oat and amaranth flour with some ground flaxseed added as a binder. You could also use millet, almond flour, etc. if oats are troublesome for you. If you can tolerate spelt, that makes excellent bars.
Everyone is entitled to his or her informed opinion. --H. Ellison