SWAMI O+ Gatherer, Healing from Fibromyalgia Kyosha Nim Columnists and Bloggers
Location: New York
For the purpose of the Blood Type Diet, spelt and wheat are two separate foods. Yes, they are very similar botanically, and the USDA requires a "warning: contains wheat" label on any item containing spelt.
But Dr D'Adamo considers them to be two separate foods with two separate ratings. According to the typebase, spelt is beneficial for B secretors and neutral for B non-secretors(nonnies), while refined wheat is neutral for secretors and "avoid" for nonnies. Whole wheat, wheat bran, and wheat germ are "avoid" for all Bs. This is because the harmful part of wheat is concentrated in the germ; the part that's removed when making white flour. In either case, you can see that spelt is a healthier choice than wheat for a type B individual.
If you do not know your secretor status (whether you're a secretor or a nonnie) then Dr D recommends you follow the secretor food list. You can tweak things later if necessary.
Some type B individuals do not do well on spelt. If you have celiac disease, spelt should not be eaten. If you have gluten sensitivity, you may or may not do well on spelt products.
Ruth, Single Mother to 22 yo O- Leah , 20 yo O- Hannah,and 15 yo B+ Jack
Be kind to everyone; be persistent with health! Ee Dan
Location: Sydney, N.S.W., Australia
I'm not Type B, but I think as a general rule, to include a variety of grains, emphasising rice (wholegrain brown if possible most of the time). It also depends on any health issues you may have - millet and barley is good for unstable blood sugar/hypoglycaemia, but check on your blood type. Wheat and spelt can be found as a sprouted/essene bread, some people can make it at home too if possess a good mixing machine and a dehydrator oven to cook it at a low temperature. If eating these grains, also good to eat them in a moist form such as sprouted bread which can warmed in a steamer, or the whole grain soaked and then cooked and chewed slowly and well to ensure proper digestion. I think many people have problems due to eating grains in a baked out dried form such as bread, pizza, bagel, donut, muffin, cake, cookie/biscuit, scone, croissant, etc. which causes dryness in intestines and in the liver, later on this can imbalance hormones and brain chemistry. Better to eat it sprouted, cooked in water, or as bulgar or cracked wheat, and only then in small quantities in a balanced manner such as with cooked vegetables to alkalise the meal and reduce acidity. Serve with green herbs like spring onions or parsley which also adds alkaline minerals.
Why does the book say Type B should not have wheat but yet it says that spelt is good and it has farro in a recipe - both are made from wheat?
We're in the ER4YT Forum, and that book shows spelt as a Neutral, in the same category as, say, white flour, sprouted wheat bread, and semolina pasta, all of which are wheat and are Neutral. So I'm not seeing that "the book" says what you say it says.
The book does discourage Bs from using whole wheat, wheat bran, and gluten wheat - This is true. And if you check TYPEbase, on this website (see "Online Support" button, above) you'll see that, for Bs, there are Neutral wheat options --- if you're a secretor. Welcome.
D'Adamo proponent since 1997 dadamo Blogger and Forum participant since 2005