OK RL and Chloe, that's what I'm talking about!! I think some people misunderstood my point when I started this thread, I understand the diet's basic principles, I was trying to find good analogies for new people so they wouldn't get bogged down with words like "floccutales".

Taking advantage of simple search procedures is a really fast way to get extra info. Actually, by googling "flocculation kidney" this page turns up, showing some cool pics:

http://www1.indstate.edu/thcme/PSP/labtests/precip.htm

No one has tried to explain the inflammation part yet, which is what I have seen in lit.  

Quoted from grey rabbit

OK RL and Chloe, that's what I'm talking about!! I think some people misunderstood my point when I started this thread, I understand the diet's basic principles, I was trying to find good analogies for new people so they wouldn't get bogged down with words like "floccutales".

Well, samy, You have certainly gotten your point across to newbies who are searching
"flocculation".....By opening this discussion, look how clearly this subject was explained in laymen's terms.  Good job!  

I wouldn't venture to say that eating right leaves no residue. In a frank sense all food is poison and must be broken down and then synthisized to render it bio avaliable. There are residues more or less managable by a healthy system which get excreted eventually. The avoids after a lifetime of intake abuse burden the system to the point that it simply fails to remove enough to keep the house clean and everything starts tripping over everything else. Without knowing what to avoid fasting regularly is said to "clean house" But this doesn't address serious problem foods like pork which if I remember is a slam dunk for the poor kidneys. This is a fat molocule that just takes up residence in the fine plumbing and possibly never ever gets removed. Vets tell us never to feed pork to cats! The feline gut gets lined by the fat molocule and is said to permanently reduce the absorbtive surface of the feline intestine. Pork fed cats can starve to death. Not so bad for humans as we can pass the fat into the bloodstream and use some of it for whatever nutrition it represents in our diet but the stuff that gets passed along into the kidney as a flocculated blood mass, that is a clear and present danger.
Carnivsrus

Thank you carnivsrus! I didn't really know that about pork, I've known for a long time that it was difficult to digest but not all that and I didn't know that about cats!
When my boss's daughter was young the doctor told her to feed her pork, that it was supposed to be so easy to digest ARGH of course she believed him and now she wonders why her daughter has so many health problems.

Good explanation for pork.  My son has a hard time giving up something without a reason he comprehends.  I’ll pass this one along to him.

http://www.dadamo.com/faq/smartfaq.cgi?subject=988813483#988882481
on hog....

Some of the cheeses for Type A are avoid for the reason of:  Flocculates serum or precipitates serum proteins.
but then on the Teacher diet some of the same cheeses are diamonds. Can anyone please help me understand? Thanks

Quoted Text

Dr D
In BTD foods exist in singular relationships.

In GTD they often exist in relationship to other foods (easier seen with software, hence 'GenoHarmonic relationships')

When BTD was in formative stages, there was no knowledge of epigenetic relationships.

Someplace, a prior BTD value will usually carry over in a GenoType which has that blood type as an entry requirement.

I have to agree with the scientific terminology being hard to grasp and understand. I have a scientific background but still think telling people that something flocculates their serum is not only scary sounding but also makes people think that you have to have a higher understanding of science in order to understand and even successfully follow the BTD.

I follow the diet the best I can but I do eat avoids sometimes not because I am trying to purposely do harm to my health but because in the everday world it is hard to be 100% compliant. Even though I am not new to the BTD there are still things that I have a hard time understanding!

Without understanding all the science, I just have to comment on how much my kidney function has improved. My poor kidneys must have been very taxed. I used to urinate very often, sometimes hourly.

Shortly after the BTD, I noticed how much longer it was between bathroom trips. I am amazed now that hours pass without the urge to urinate. Also, the urine changed from very diluted to concentrated. Something was seriously out of balance and has been greatly improved. Gotta love the BTD!

good to hear about your progress!

I too need to go to the bathroom less often to pee.

But back to "flocculates".....Had I still been  following the BTD for type A, sauerkraut would
be a toxin....It is listed as AVOID: Flocculates serum or precipitates serum proteins.

On my SWAMI sauerkraut became a superfood. yay

A food that once "flocculated"  when following the BTD  no longer behaves in the same way once SWAMI gives permission to eat it?

Or once you're identified with a genotype and SWAMI customizes your diet, the term flocculates
isn't relative to the goal of your specific diet?

I was going to post a new thread, but found this one.  My SWAMI says chili powder and red pepper flakes are avoids.  But, I so desperately want to add just a 'touch' of red pepper to kick up some things from time to time.  I get that such a big thing as red meat is a nasty substance to avoid at all costs, but such a little thing as a tiny bit of red pepper.  What really is the harm?  My mouth burns a little, but that's about it.  No pains anywhere else.  And, life is just a little bit better with some red pepper in my curry which is a superfood itself.  Bell pepper is on my neutral list, btw.

Reason I posted in this thread is that when I looked up red pepper flakes in Typebase it said:  Flocculates serum or precipitates serum proteins.

Quoted from 10384

My SWAMI says chili powder and red pepper flakes are avoids.  But, I so desperately want to add just a 'touch' of red pepper to kick up some things from time to time.  I get that such a big thing as red meat is a nasty substance to avoid at all costs, but such a little thing as a tiny bit of red pepper.  What really is the harm?  My mouth burns a little, but that's about it.  No pains anywhere else.  And, life is just a little bit better with some red pepper in my curry which is a superfood itself.  Bell pepper is on my neutral list, btw.

Reason I posted in this thread is that when I looked up red pepper flakes in Typebase it said:  Flocculates serum or precipitates serum proteins.

We all have to choose the level of compliance that makes us happy...  

This problem is within the blood or intestine/blood interface.  Unless you had a really big problem, you are unlikely to feel pain from this.  A small amount will probably be handled well as long as you are generally healthy otherwise.

So do the kidneys get cleared out once you stop flocculating your serum?  I sure hope so.  

When I see 'Curry' listed as a superfood on my SWAMI, it just breaks my heart that I can't have at least a tiny bit of cayenne in it.  After all, curry, by its very definition, is a spice combination that delivers at least 'some' heat.  If I break the diet with a DQ treat, I can feel the lactose intolerance.  A steak or pork, look out!  But, if I add a little chili pepper to something, the only thing I feel is a bit of heat in the mouth, and that's the sole purpose (at least, to me) of adding it.  And the small amount of heat is expected....and welcomed.  With everything else a superfood, I would think the superfoods would carry through the red pepper like prison guards marching a prisoner through the system.

Quoted from grey rabbit

OK RL and Chloe, that's what I'm talking about!! I think some people misunderstood my point when I started this thread, I understand the diet's basic principles, I was trying to find good analogies for new people so they wouldn't get bogged down with words like "floccutales".

Personally, if I could hear more explanations in laymen's terms, I think it would help me be more motivated to compliance--not that I am not trying very hard right now. However, when I heard how beef affects my veins in laymen's terms, I now don't want to touch the stuff, figuratively speaking.

Quoted from 10384

My SWAMI says chili powder and red pepper flakes are avoids.

I don't have the SWAMI software... I am attempting to remove all AVOIDS from my diet; I'm just following the TYPEbase food values on the site. Chili Peppers (Red Flakes) are listed as AVOID for Type A but then Chili Powder is listed as Neutral for the A Type Non Secretor (that's me). I don't get it. Clearly, the chili powder is made from dried chiles. Also, Paprika is listed as Neutral. I realize there are a wide variety of chili peppers out there, but assuming that chili powder is made from a hot, red pepper, why isn't Chili Powder AVOID as well, the same as the Pepper? I looked at some different brands and ingredient labels for chili powder and many of them simply state Chili Pepper and not the exact source. Anyone have any rationale for the difference in status between the pepper and the powder? This is important to my salsa recipe and Tex-Mex dishes! Thanks!

use pimiento to substitute your salsa

also most make their own chili mixes, using compliant substitutes

find some great non tomato recipes up in recipe center

Quoted from RedLilac

-snip- Most people have never heard the term "flocculates" before.  My 1st reaction was "Say again, it does WHAT to my body?"

It floccs it up.  

Quoted from 15381

I don't have the SWAMI software... I am attempting to remove all AVOIDS from my diet; I'm just following the TYPEbase food values on the site. Chili Peppers (Red Flakes) are listed as AVOID for Type A but then Chili Powder is listed as Neutral for the A Type Non Secretor (that's me). I don't get it. Clearly, the chili powder is made from dried chiles. Also, Paprika is listed as Neutral. I realize there are a wide variety of chili peppers out there, but assuming that chili powder is made from a hot, red pepper, why isn't Chili Powder AVOID as well, the same as the Pepper? I looked at some different brands and ingredient labels for chili powder and many of them simply state Chili Pepper and not the exact source. Anyone have any rationale for the difference in status between the pepper and the powder? This is important to my salsa recipe and Tex-Mex dishes! Thanks!

It may be that the powder is derived from the seed while the pepper is from the flesh of the fruit.  If this were the only thing keeping me from 100% compliance, I wouldn't worry about it.

I'm glad Gerald asked the question about "Flocculates serum or precipitates serum proteins", because if he hadn't, I would have.

I've been following LR4YT since the book was published and although I understand the agglutination issue, & believe in the diet based on my experiences, I want to know the why's and wherefore's of it, otherwise, I'm following blindly and cannot be a good witness to those who aren't on the diet and/or who are judging me to be a sheep of D'Adamo's.

If this diet is to continue to gain momentum and/or refute claims that discredit it: http://www.vegsource.com/articles/blood_hype.htm and http://www.acu-cell.com/btd.html just to name a few, as well as advocates of the Paleo diet, the language for food choices needs to be understandable to the common layperson, otherwise, it just alienates the public and makes the diet appear as if there is something to hide or that there is something that can't be proven.

The more transparent and understandable the nuances of the food choices are, the more apt people are to make those choices. Otherwise, they leave the diet, apply it half-heartedly, or never start due to frustration and a feeling of alienation due to the language barrier.

Connecting with the audience is important and language is the main way to do that. It would be more user friendly if there was a layperson's explanation as well as a scientific explanation in the food data base & would probably help with retaining the non-BTD people are probably looking at out of curiosity.  

Complaints from both sides people who are curious will always look deeper-- sometimes it is hard to say things any simpler then when you do they say it is not scientific enough... can't win either way. I think Dr. D has done an amazing job of bringing both the more science minded and those that want simpler explanations. Eat Right is written on a 6th grade level.





I recently posted this to the IfHI website-- for those wishing to do
Fellow certification.

Quoted Text

Movie 1--  Dr. Peter D'Adamo 'The Circle' examines why 'one size fits all' diets cannot be expected to work in everybody. 2007
http://www.youtube.com/watch?v=xJnIMFWqKBo

Movie 2  Dr. Peter D'Adamo Non-Self--'I Choose' examines the effects of blood group antibodies on health. 2007
http://www.youtube.com/watch?v=kYKuKMS4ZQ4&feature=related


Movie 3 Dr. Peter D'Adamo   Examines the role of lectins in the diet and their interaction with blood type.2007
http://www.youtube.com/watch?v=UQ5t6r_FiT4&feature=related


Movie 4 Dr. Peter D'Adamo   Substance' examines the structure and function of the blood group antigens and their significance in human prehistory, with regard to infections and anthropology.
http://www.youtube.com/watch?v=zbgf_t7wgqk&feature=related


Interview Monika Klein B.H., C.N. interviews  Dr. Peter D’Adamo --discusses the special characteristics of blood type O individuals and whether they should attempt to be vegetarians.
http://www.youtube.com/watch?v=2-VPbbu2pmU&feature=related


Interview with Monika Klein B.H., C.N. with Dr. Peter D’Adamo.  Discusses the special characteristics of blood type A individuals and whether they should attempt to be meat eaters.
http://www.youtube.com/watch?v=mDjMqnxSBF4&feature=related


Interview with Monika Klein B.H., C.N. with Dr. Peter D’Adamo. Discusses the special characteristics of blood type B and AB individuals and whether they should attempt to be vegetarians or carnivores. (more)
http://www.youtube.com/watch?v=euXPJuoBIMY&feature=related



Interview with Monika Klein B.H., C.N. with  Dr.Peter D’Adamo  discusses compliance while on the diet.
http://www.youtube.com/watch?v=jmy7Mcc8f1Q&feature=related

been here 15 years and still learning daily!!!

you never stop learning, Dr D is a fabulous teacher!

transforms the complex into simple terms, for all to understand