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BTD Forums  /  Eat Right 4 Your Type  /  Wheat
Posted by: 52590 (Guest), Wednesday, November 20, 2013, 3:43am
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? ??)
Posted by: Tom Martens, Wednesday, November 20, 2013, 4:18am; Reply: 1
Spelt is sprouted ( the Lectin is destroyed) and therefore (usually) ok to eat.

Not sure about the farro.
Posted by: C_Sharp, Wednesday, November 20, 2013, 4:25am; Reply: 2
Spelt can be sprouted , but usually it is not.
Posted by: C_Sharp, Wednesday, November 20, 2013, 4:29am; Reply: 3
Both spelt and farro are "ancient" grains. So while both spelt and farro are varieties of wheat they are not the same as modern wheat and you body may react to them differently (mine does).

Prior discussion of spelt:

Prior discussion of farro (note people do not agree on which ancient grain is actually farro.
Posted by: PCUK-Positive, Wednesday, November 20, 2013, 3:12pm; Reply: 4
I find that if someone gut is in bad shape even spelt causes upset. and has to get the gut better first. after that it seems to work better.
Posted by: Xuxuzinha, Wednesday, November 20, 2013, 4:37pm; Reply: 5
Spelt contains way less gluten than modern wheat and is therefore easier to digest.
Posted by: ruthiegirl, Wednesday, November 20, 2013, 4:40pm; Reply: 6
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.
Posted by: aussielady582, Thursday, November 21, 2013, 1:19am; Reply: 7
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.
Posted by: san j, Thursday, November 21, 2013, 7:15am; Reply: 8
Quoted from 52590
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.  :)
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