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Center for Personalized Medicine: September-October 2010 Newsletter
A new 'Health Coach' (November-December 2010) newsletter is available!
Copyright 1996-2010 The D'Adamo Clinic, DBA Center For Personalized Medicine. All Rights Reserved.
Material presented for information purposes only and should not be construed to replace the services of a physician.
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TABLE OF CONTENTS
Welcome to the New England Center for Personalized
Medicine™ newsletter! This is a quarterly newsletters aimed
at giving you the latest news and information about the clinic, cutting-edge
naturopathic treatments, our staff, and Dr. D’Adamo’s latest research.
We hope you enjoy the newsletter and find the contents educational and
informative.
Dr. Peter J. D’Adamo Answers Patients’ Questions
Question: I have been on your diet for 1 1/2 years now, and
trying to convince others to try it. A lot of people ask me, “How can it be that
wheat isn’t good for anyone? Hasn’t it been a staple in man’s diet for thousands
years?”
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Answer: Wheat as we know it in the millennia of this era is not the same as it was at the very beginning. The genetics of wheat show that its development is very complex. Today’s grain has developed from three naturally occurring groups of wheat. Through natural crossings, mutations, and natural selection these have evolved into all the many varieties of wheat grown worldwide.
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In essence, the ‘hard wheat’ that we eat nowadays has a protein content as high as 13%, versus the more ancient wheats which had a protein content of, at most, about 2%. Increasing the protein content has had the effect of making wheat a viable source of protein for many people around the world, but has also increased the allergenic (gliandin, gluten and lectin containing), pro-inflammatory and metabolic-blocking portions of the plant almost seven-fold.
Aside from the under-investigated metabolic effects of wheat lectin, classic hypersensitivity to wheat is found in many infants and adults. Reactions are often localised in the GI tract. In a study of asthmatic patients, 46% (children) and 34% (adults) were found to have IgE to wheat as tested by Pharmacia & Upjohn, Diagnostics CAP System. In another study, specificity for wheat allergen using the same system was 98%. Wheat allergy was found to cause a persistent food hypersensitivity in atopic dermatitis patients (75% remained intolerant). In 102 grass-pollen allergic children, 12% were found to be allergic to wheat.
Preparing for the Flu Season by Ginger Nash, ND, MIfHI
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It’s that time of the year again when patients
will ask what to do about preventing the flu. Flu shots can be beneficial
for a fraction of the population but we of course think about more natural
ways to prevent becoming ill. Two very basic things to always keep in mind
are to get plenty of rest and practice good hygiene by washing hands frequently,
cough and sneeze into your elbow and avoid touching your face.
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Another basic is to follow the specific diet recommendations we have provided for you as those foods are the best to keep your immune system healthy and minimize imbalances in the digestive system making you susceptible to infection. In addition, avoiding sugar will also help keep your defenses up as sugar is known to depress parts of the immune response.
Some of the nutrients we routinely recommend are Quercetin™, Proberry™, and our
Deflect® products that are blood-type specific. In addition I also use an
extract of the South African Pelargonium sidoides plant. Pelargonium acts to
thin mucous in the respiratory tract, enhances immune function in two distinct
ways and has been shown to reduce the duration and severity of respiratory infections.
Quercetin is a compound that has many benefits, among them is preventing the
spread of viral influenza. Proberry™ contains elderberry fruit, which has long
been used as a preventive against viral influenza as well. It is now known that
it blocks the action of an enzyme that viruses use to attach to the mucosal lining.
Deflect® for each blood type contains specific ingredients to block the action
of lectins and boost the immune system. In conjunction with your GenoType Diet,
this will keep your defenses at their peak.
Tips for Living Gluten Free by Lisa Wynne Salvatore, Alternative Wellness Advocate
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Gluten is that sticky protein that gives cohesiveness
and chewy consumption to breads and baked goods. It is insoluble in water,
yet can be expunged from grains. Gluten also gives rise to bread due to
its ability to retain gasses, and is responsible for making bread stale.
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Gluten, the common lectin found in so many foods, can be highly damaging – not only to people with celiac disease, a genetic disorder caused by a reaction to giladin (gluten protein), but also those with allergies and sensitive digestive disorders. Many people will see a dramatic improvement in their health by eliminating gluten from their diet.
Many foods contain gluten – breads, cakes, pies, crackers, cereal, and pastas. But there are many foods that contain gluten that you might not suspect. Condiments (ketchup and particularly mustard – grind your own mustard seed!), hard candy and soft candy such as licorice, medicines, personal hygiene products, chips, vitamins and processed meats, all frequently contain gluten. Below are some tips that can help you to live gluten free:
- When shopping, be sure to read all labels. If you see wheat free, it doesn’t necessarily mean gluten free.
- Eating out can be a challenge. When dining out, always ask your waiter to speak to the chef to find out if the food you’re ordering has gluten in it. If the answer is, “not sure,” don’t order it. When in doubt…don’t!
- Ask your local grocery stores to help guide you to the gluten free section. Almost all food stores have these sections.
- Air travel – Inquire with your airline or at www.tsa.gov and ask the question, “Do you have gluten free meals?”
- Oats do not contain gluten unless they are processed in a plant where other glutinous grains are present. Be aware of cross contamination. Gluten free oats are available. Oats are beneficial or neutral for all blood types except type O non-secretors.
- Buckwheat is not wheat nor does it contain gluten. Buckwheat boasts all 8 essential amino acids, high protein, stabilizes blood sugar and contains up to 100% more calcium than all other grains. Buckwheat is a beneficial or neutral for type A and type O secretors, but an avoid for blood types B and AB and type O non-secretors.
Lisa Wynne Salvatore is a Certified Healthcare Counsellor, Licensed Aesthetician, Licensed Massage Therapist and Certified Aromatherapist. She has a thriving health coaching business in Greenwich, Connecticut.
She can be contacted at (203)622-4772 or through her website:
www.lisawynnesalvatore.com or www.thevitacleanse.com
Ginger Nash, ND, MIfHI, Lecture
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For every lock, there is a key…
Unlock the door to good health through Personalized Nutrition.
Join Ginger Nash, ND, MIfHI for an evening lecture and Q&A about how
a personalized approach to nutrition and healthcare can increase your vitality,
assist in weight loss and weight management, and enhance your overall well-being.
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When: Thursday,
September 30, 2010
Time:
7:00 pm - 8:30 pm
Where:
Fairfield Public Library
1080 Old Post Road
Fairfield, CT
Admission: Free |
It seems that every time you turn on the TV or open a magazine, there
is a new study touting the benefits of a vitamin, herb, or food. But do
you know which foods or supplements are right for YOU and which foods and
supplements YOU should avoid? Dr. Ginger Nash will discuss how an individualized
approach to healthcare and nutrition can make a difference in your life
and in your health.
Dr. Nash currently practices at the Center for Personalized Medicine in Wilton,
CT with Dr. Peter D’Adamo, renowned physician and author of Eat Right 4 Your
Type, the NY Times best-selling book, which popularized the concept of blood
type as a key indicator of individual differences in nutrition, disease prevention
and lifestyle management.
Dr. Nash has been practicing for over 15 years and specializes in the field of
personalized nutrition, women’s health and hormone balance.
If you are interested in attending the lecture, please RSVP to Melissa at 203-761-0042
or email melissa@dadamo.com. For more information, visit www.dadamo.com/ |
The Blood Type Diet® iPhone App Now Available
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Dr. Peter D’Adamo is happy to announce the first
official Blood Type Diet® app for the Apple iPhone (also compatible with
the iTouch and iPad).
Conveniently handy so you can eat right for your type wherever you are.
Available in English, Spanish, Portuguese, and French.
Available
for $3.99 through Apple iTunes
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Facebook: Blood Type and GenoType Groups are Sprouting Up
September Monthly Support Group Information
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Event: D’Adamo Personalized Nutrition Support Group
Meeting
Date: Thursday, Septemer 16
Time: 5:30pm – 6:30pm
Topic: Feeding Your Brain:
An Amazing Brain Make-Over
Host: Nancy Kuhn
Place: D’Adamo Personalized Nutrition Store
213 Danbury Road
Wilton, CT 06897
Food for Thought...
Why is it we pamper our bodies, our hair, our skin, our nails, our feet … never giving much thought to our brain? Let’s look at the top 27 Super Tips to...An Amazing Brain Make-Over From food to supplements to attitude – your brain will never be the same.
As seating is limited, please RSVP to nancy@dadamo.com or call (877) 226-8973.
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Recipes:
Zucchini Boats
| Zucchini are in season! Enjoy natures abundance with this recipe that is sure to delight the entire family. Ensure that you use the ingredients right for your type.
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Zucchini Boats
Ingredients:
- 3 to 4 large zucchini
- 1 onion
- 2 garlic cloves
- 2 to 3 servings of brown rice or quinoa
- 1lb of ground turkey
- Grated mozzarella cheese, optional
- 5 to 7 chopped mushrooms
- A few Tablespoons olive oil
How To Make It:
- Preheat oven to 350F
- Cook rice/quinoa.
- Cut zucchini length-wise and scoop out insides (chop inside into small dice ).
- Saute mushrooms, onions and garlic in olive oil.
- Add turkey meat, cook thoroughly.
- Add chopped zucchini and rice/quinoa, mix and cook for a few minutes.
- Fill zucchini ‘boats’ with mixture.
- Top with grated cheese (optional) and bake on a baking sheet for 20-25 minutes,until cheese on top is crispy and golden.
For more recipes, or to add your own, visit:
http://www.dadamo.com/typebase4/recipes.htm
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Puzzle Corner:
Brain Health
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