TypeBase Blood Type Diet Values: olive /black
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TYPEBASE4 INDEX >> VEGETABLE >>




OLIVE /BLACK



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SCIENTIFIC NAME: OLEA EUROPEA

FRANCAIS: OLIVE/NOIR







General Description:

The common black olive or Mission olive is a ripe green olive that obtains its characteristic color and flavor from lye curing and oxygenation. Olives that are tree ripened turn dark brown or black naturally. The majority of these olives are used for oil but the rest are brine or salt-cured and are usually packed in olive oil or a vinegar solution.


NUTRIENT NOTES:

Serving Size Analyzed: 1 cup



< (81)



GRAPH 1 (ABOVE). Total Calories (81) as part of a 2200 calorie daily dietary intake.

Protein (0.97 grams per 1 cup )
Fat (6.87 grams per 1 cup )
Carbohydrate (5.61 grams per 1 cup )


CHART 1 (ABOVE). Macronutrient Breakdown By Percentage.


Polyunsatured (0.58 grams per 1 cup )
Monounsatured (5.07 grams per 1 cup )
Saturated (0.9 grams per 1 cup )




CHART 2 (ABOVE).Fat Breakdown By Percentage.




GRAPH 2 (ABOVE). Micronutrient breakdown as percentage of Recommended Daily Allowance (RDA). Serving size: 1 cup .


BLOOD TYPE DIET VALUES

Follow Secretor value if you do not know your secretor status.

TYPE A:
Secretor:
AVOID: Secretory insufficiency. Induces dysbiosis. Flocculates serum or precipitates serum proteins. Inhibits proper gastric function or blocks assimilation.

Non Secretor:
AVOID: Secretory insufficiency. Induces dysbiosis. Flocculates serum or precipitates serum proteins. Inhibits proper gastric function or blocks assimilation.


    TYPE B:
    Secretor:
    AVOID: Flocculates serum or precipitates serum proteins.

    Non Secretor:
    AVOID: Flocculates serum or precipitates serum proteins.


      TYPE AB:
      Secretor:
      AVOID: Increases polyamine or indican levels.

      Non Secretor:
      AVOID: Increases polyamine or indican levels.


        TYPE O:
        Secretor:
        AVOID: Contains component which can modify known disease susceptibility.

        Non Secretor:
        AVOID: Contains component which can modify known disease susceptibility.



          LECTIN CHARACTERIZATION:

          • No data on this food.


          RECIPES FEATURING THIS FOOD:
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          SPECIAL NOTE:
          • This food can be a significant source of sodium (898 mgs per 1 cup .)

          GENETIC MODIFICATIONNo data on this food.
          PESTICIDESNo data on this food.
          CONTAMINATION This food is can be a source of mold contamination (Howard Mold Count). Search out organically grown alternatives and practice proper food handling procedures.
          IRRADIATIONNo data on this food.
          ANTIOXIDANTSNo data on this food.
          ALLERGENSNo data on this food.
          GLYCEMIC INDEXNo data on this food.


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