NOTE:  In fairness, I must point out that just because something "is wheat", as in, is a type of wheat, does NOT mean that the lectin is the same as modern wheat.  Therefore, from a blood type diet perspective, the ratings of these other varieties of wheat could be different from what is simply called "wheat".  That said--and again, maybe this is because I view the world through O-nonnie tinted glasses--to me, if something is wheat, I run in the other direction and ask questions later.  There is more than just the lectin issue, there is gluten, gliandins, and just your general, indefinable "wheat essence".  Who needs it?!  I don't want it in my bod.  Be gone, wheat essence!

Quoted from meboarma

if we are doing the btd, aren't we supposed to go with what d'adamo says...so if he says spelt is beneficial, we should go with that?

Weird timing!  I just posted my "Note" (above) at the same time as you posted this, and hopefully that will answer your question.  Basically, you definitely can't go wrong following the BTD to the letter!  It is THE best diet blueprint out there for how to make and keep your body healthy!  However, it is also okay to discuss our own opinions about a given food item, too.  Just look at all the information and opinions on this site as other things to consider, but let the BTD itself be your blueprint when in doubt!

I would say give spelt, kamut, etc ye olde allergy test--take it out of your diet for a week, then try it and see what happens.

I'm a secretor, so spelt is a neutral grain for me. However it causes the same symptoms in my body as wheat, only not as strong as wheat. So--I very rarely do spelt.

Kamut causes exactly the same reaction in my body as wheat. In fact, it's about the same reaction as bread flour--huge anxiety attacks a half hour after consumption, followed by congestion and sneezing, racing heart, etc.

I haven't tried teff or kemmer, but anticipate they will be either more like spelt or somewhere in the curve between wheat and spelt. So--for me, anything wheat or wheatlike is O*U*T.

Rice flour is my main flour now. I mostly make quickbreads like muffins or scones with it, and also cookies. Quinoa flour is a good substitute for cornmeal. I make muffins and tortillas with it. I use ezekiel bread for the occasional sandwich or toast. But all grains and grain products are OCCASIONAL use only--a Sunday morning treat, or a holiday dinner. That's it. As an O, my main focus is on protein, namely meat and fish, along with vegetables, fruits and water.

We are all different within our own blood types. With Dr. D's guidelines and recommendations in mind, do some experimenting and see what turns up.

I think Henriette said it best up above... the spelt berries are beneficial, but the flour is neutral. The cooked spelt berries (grain kernels) are quite delicious... great in a salad with heavier vegetables, or topped with yogurt, or...


Now... if you grind the berries fresh and use the flour right away is it a B or N?

Maybe because it's spelt and not regular wheat there is something different about the lectins in it?  Even though it may be a variation of wheat, it may have different lectins.

I don't like it either, though.  I prefer rice flour.

If you look at the old information in TYPEbase 3 the spelt entry was Spelt (whole) so I suspect that TYPEbase4 type B spelt rating is talking about whole spelt and the spelt flour rating is refering to white spelt flour and products?

I used to have trouble with a variety of grains including spelt until I got my leaky gut problem resolved.  Now I can eat them at least in reasonable amounts for my type without any noticeable problems.

I'm afraid wheat is one of the things I haven't given up although I think I have had too much this last week, I would say that it is corn that affects me more more drastically... Spelt seems to be slightly better though than "normal" wheat - although I have to make my own bread. (and not freshly ground - forget Samos, let's go and to Denmark! How many can you fit in to your house, Henriette?

All varieties of Food for Life's Ezekiel breads are a nice alternative to wheat and spelt breads; however, please double check for avoids per blood type.

From my experience, many spelt breads are sold in the freezer section of HFS's.  I favor freshly baked spelt breads, which tends to taste better than spelt bread that has been previously frozen.  Also, spelt french baquettes are a light, airy bread loaf alternative if one can get them in their local store/bakery.


Alia

Quoted from Ellie

I'm afraid wheat is one of the things I haven't given up although I think I have had too much this last week, I would say that it is corn that affects me more more drastically... Spelt seems to be slightly better though than "normal" wheat - although I have to make my own bread. (and not freshly ground - forget Samos, let's go and to Denmark! How many can you fit in to your house, Henriette?

Hm 2 or 3 - I am used to my space

LG- About spelt being a wheat ----- Well first of all notice that there are diffrences in the OLD European version and the modern American version!!!
The European is still pure!! -it is very like what my ironage ancestors grew -
while the stuff you grow in the USA is poluted!!! Somewhere in the 20´s farmers wanted better produce etc.. so they crossed spelt and wheat .. today most serious farmes tries to go back to the old version( the pure).Old swiz version is called "Oberkulner Rotkorn" it is one of the purest and most common here.
In Denmark and in most countries in Europe they grow the old version. SO it might be the reason why your reaction to the spelt was so bad. NOT to forget that being a O is different than a B  SO we can handle grains better as you already know.
However I do think that once you got your diet fixed as B -you should look at your grain intake- small abouts of beriies are better than bread!

Quoted from Brighid45

Rice flour is my main flour now. I mostly make quickbreads like muffins or scones with it, and also cookies. Quinoa flour is a good substitute for cornmeal. I make muffins and tortillas with it. I use ezekiel bread for the occasional sandwich or toast. But all grains and grain products are OCCASIONAL use only--a Sunday morning treat, or a holiday dinner. That's it. As an O, my main focus is on protein, namely meat and fish, along with vegetables, fruits and water.

We are all different within our own blood types. With Dr. D's guidelines and recommendations in mind, do some experimenting and see what turns up.

Hi Brighid - would you mind posting some of your rice flour recipes? I had a look in recipbase but couldn't find a rice scone one - sounds good. I too sometimes have spelt issues and rice is ok in moderation. rice quickbread and cookies appeals too as the recipes I have are quite complicated. thanks!
carmen of oz....

I found some spelt bread i like!  the only problem is that it has canola oil in it, i know it's an avoid, but i'm just so happy to find one i like.  what do you guys think?  the kind i am trying is white spelt bread by berlin natural bakery

Yes, Berlin Natural Bread is great.  Have you tried the whole spelt bread.  That is what I use at home.

I suspect that very little oil is used in the bread.

Hm If you like this kind of bread- i wouldn´t care much about the canola oil - it is so little amount used.
canola oil is only a tier 2 avoid!

I found this bread at the HFS that we have been eating that is very tasty. Especially toasted. It is millet & flax made by Sami's Bakery. It is less expensive than some of the others as well. Our grocery has no compliant breads at all so I have to buy at the HFS and most of the breads are very expensive so you have to like it and eat it all or waste lots of money. Good luck this is a challenge finding the right bread.

I looked up Sami's Bakery. It looks like they have a number of interesting products.
http://www.samisbakery.com

Thanks for the tip. I may look into ordering some or suggesting that my HFS try getting some.

Carmen--sorry to take so long getting back to you, I lost track of the thread

I just take any recipe with wheat flour--usually a muffin, quickbread or cookie--and substitute sweet rice flour for the wheat. I also try to sub compliant ingredients for any avoids--like homemade baking powder without cornstarch, rice or almond milk for dairy, evaporated cane juice or stevia for sugar, and so on.

Scones are one recipe I haven't tried yet, mainly because I am a horrible scone-loving piggie and will eat way too many of them for my own good *lol* I would imagine if you are careful about how you add the butter to the rice flour and don't work it too much you should have nice light scones. Ooohh . . . don't even want to talk about them, I'll end up making a batch! *lol*

In case anyone is interested, I contacted Sami's Bakery and asked them if the Non Aluminum Baking Powder that they use has cornstarch in it?  They replied No, they use potato starch.

Have you tried white spelt flour?  I think it is better than wheat (not gummy), bakes well for anything "short" (pie crust, cookie, noodles, etc.)  I have heard that in one administration (not current, I believe), the chief baker at the White House used only spelt (not for health reasons, but for its flavor and quality).  As an O, I bake very little--but want it to count when I do.  VitaSpelt makes the flour, I order 5 lbs. for holiday baking, keep it in the freezer.  

Quoted from Elizabeth

Have you tried white spelt flour?  ...VitaSpelt makes the flour, I order 5 lbs. for holiday baking, keep it in the freezer.  

Have you tried Kamut flour for holiday treats?  I got some based on a recommendation for that purpose from Heidi.  I have only used it to make some choc. chip cookies, but they turned out really good.

Kamut is an avoid for Bs...

I had trouble with the taste of breads, but am now getting used to it.  Toasting sometimes helps.  Try making the "hamburger buns" with white spelt in Dr. D'Adamo's cookbook.  Just shape them into small rounds and they come out like a small sandwich bun.  Spelt requires only a gentle kneading - just so your dough comes out like a soft baby's bottom.

It is difficult to find spelt or rice breads that do not contain avoids.  Trader Joe's contains one brand - yeast free - the whole spelt and whole kamut are OK, but the white spelt contains an avoid oil.  

Our health food store (I am on West Coast) ships in bread from Berlin Bakery.  I think they are located in the Midwest.  The store used to put the bread on the shelf but had to throw out too much, so now it is in the freezer and costs a bundle.  Berlin Bakery  white spelt has no avoids and really tastes good.  Every other brand I've checked out contains avoids.

Quoted from ironwood55

I used to have trouble with a variety of grains including spelt until I got my leaky gut problem resolved.  Now I can eat them at least in reasonable amounts for my type without any noticeable problems.

Don, I am an O secretor too and I have real trouble with just about all grains.
It seems as if rice is the only grain I can eat, even then some of it gives me bother.

I have been cleared of Celiac but have tested positive for Gluten intolerance and a Leaky gut.
How did you fix your leaky gut? If you don't mind me asking!   Cheers john.

John, At the time it was occuring I did not realize leaky gut was my problem so I wasn't specifically trying to correct the problem and I don't exactly remember the things I did during that time.  However, here is what I remember.

Obviously being BTD compliant was at the top of the list.
I also avoided grains. I may have occasionally had some rice.
I believe it was during this period of time that I was using significant amounts of L-glutamine. I would probably use 5 grams at a time and might do that several times a day, particularly if I was intensely exercising that day.
I used some Polyflora and Deflect.
I was also trying a variety of supplements that were potentially good for type O for differnet things. I don't remember what all I tried.
I also started doing regular liver flushes at the end of this period of time.

After about a year I found that grains didn't cause me problems anymore.

Thanks very much Don, I appreciate your reply.

My leaky gut diagnosis also identified 32 food allergies, plus a couple of mineral element deficiencies and "Candida".

Other than that I was seen to be in pretty good health!

Remedies put in place really seem to be working plus my adherence to the BTD. (Totally committed)

Currently I am feeling as good as I can ever remember.

By Easter at this rate I could be positively "dangerous".    Cheers John.