My husband was recently diagnosed with heart disease, so we are trying to follow your type A diet along with the recommendations of Dr. Julian Whitaker and Dean Ornish on reversing heart disease. I am very confused about your recommendations for wheat on the type A diet -on the grains and pasta, couscous, which is a kind of wheat pasta, durum or semolina unspecified is neutral, bulgur wheat, which is just cracked wheat is neutral, graham flour, which is just whole wheat flour is neutral, and durum wheat is neutral. However, in the breads, durum wheat become poisonous, and all wheat bread except bagels (and sprouted) are to be avoided. I don't understand how durum wheat flour is good as a grain or pasta, but bad in bread, unless it happens to be in a bagel. The result of this confusion is that my husband is afraid to eat any wheat at all. Please clarify.
Also, how can we find out the type A reaction to foods not on your lists? I am compiling a list of foods we don't know whether or not to eat. Like tomatillos, straw mushrooms, triticale, quark non-fat cheese, etc.
I notice you have included curry as a neutral spice, but some of the ingredients of curry are on the avoid list. Do you have a particular curry recipe in mind?