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Like alot of people I grew up with the salt and pepper shaker on the table. That was what people used to spice up their meals. I remember every time I ate out either in a diner, restaurant whatever, any time a piece of parsley appeared on the plate it was pushed aside. Oh that's garnish I thought. Why do they bother? Nobody eats it. Well, fast forward a few decades and here I am buying bunches of parsley, either curley, or italian. Not only does it freshen your breath it is good for you! Who knew? As the years passed I became familiar with oregano, basil, thyme, sage, paprika, etc. Since starting the BTD vegetables have become a primary addition in almost all my meals as an A blood type. All bloodtypes list many vegetables that are beneficial. Please share what spices you use on your dishes or do you not bother at all? I love books. Recently I checked out a book called "Healing Spices - How to use 50 everyday and exotic spices to boost health and beat disease". So you may be thinking "so what" Many HFS and Whole Foods offer a huge variety of spices. And everyone has their favorites to use.
There is a section in the back that lists the therapeutic potential of the healing spices. As is clearly stated this guide is a list of ideas not of advice. Spices are not meant to take the place of medical advice. The BTD offers the road to good health. But why not add another layer of benefits to veggies, meats, etc. I guess I never really thought of spices in this vein. Some of you may be familiar with websites to order your spices from that you trust. The resource section mentions a few and I ordered from http://www.MySpiceSage.com in the Bronx. The Bronx!!!! I lived in New York City many years and never did I know there was such a place. I ordered some Black Cumin Seeds that supposedly are beneficial in many ways and can be used with various categories of food. Could I spend hours browsing on a website that sold spices? Yeah. Did you know there was such a salt called Applewood Smoked Sea Salt? If you're into that tangy flavor that would really add a dash of pizzazz. Joy
SWAMI tweaked Explorer Super Taster from Illinois Kyosha Nim
Location: Lombard, Illinois (Chicago suburb)
A friend recommended Aerogarden to me. https://www.aerogarden.com/ She has a couple of them and sent me pictures. I planted my 1st batch of 7 herbs on 4/1/11 and am starting to see them sprout. I love fresh herbs.
I am B- NON-Sec Explorer; my son is B+ SEC Nomad; my Mother was O+; and my Father was AB- SWAMI Thanksgiving present 2008 Revised from Arlene B- NonSec to RedLilac on 3/31/06
Well, gosh, Red Lilac, let us know when you start to use them and what you planted.
I just ordered a diverse assortment of spices from MySageSpice.com (I look their website because it is so "user friendly" and I told them so).
Madagascar vanilla beans are on back order. Truth be told I just ordered them because they sound so exotic (I know, it sounds so shallow but what can I say). But I will make sure I use them soon after I get them because they are the real thing. Although I've used store bought vanilla extract for many years without concern).
I also found these cute little spice jars that I can organize spices in and enhance food. Now all I have to do is toss all my old spices I haven't used in I don't know how long.
I guess I'm just psyched on spices right now. Isn't it cook you have them growing in your kitchen right now??
35% Nomad or Teacher - health history dependent Sun Beh Nim Moderator
Location: Orange County, CA, USA
My favorite spices are garlic powder, cumin, curry, dill weed, parsley, an Italian spice mix... Probably a few more that I can't remember off the top of my head... This has reduced some since starting BTD and finding that some were avoids...
When I steam tilapia, I usually use garlic powder and dill. Sometimes I change up and use the Italian mix rather than the dill, as I like a more bold flavor. I use curry or cumin with garlic in beans quite often. When I bake fish, I use dill and lemon (or lime) juice. I'll put many different spices into a soup or stew depending on the specific meats or vegetables I'm using...
I really like cinnamon in my oatmeal and often add fruit - cranberries, raisins or figs during the cooking and use applesauce for the liquid and sweetener. Quite often, walnuts or peanut or almond butter goes into my oatmeal, as well. Makes a powerful meal.
I have mint and horseradish growing now and just grab several leaves at a time and chew them up. I mixed them about a week ago and discovered that the mint really accentuates the horseradish. If you like it hot, mix the two leaves and look out...