TypeBase Blood Type Diet Values: blue cheese
TYPEBASE4 INDEX >> DAIRY >>
BLUE CHEESE
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FRANCAIS: FROMAGE BLEU
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General Description:
This genre of cheese has been treated with molds that form blue or green veins throughout and give the cheese its characteristic flavor. Some of the more popular of the blues include DANA-BLU, GORGONZOLA , ROQUEFORT and STILTON. Blue cheeses tend to be strong in flavor and aroma, both of which intensify with aging. |
NUTRIENT NOTES:
Serving Size Analyzed: 1 oz
 < (98)
GRAPH 1 (ABOVE). Total Calories (98) as part of a 2200 calorie daily dietary intake. |
| Protein (5.992 grams per 1 oz
) | | Fat (8.0472 grams per 1 oz
) | | Carbohydrate (0.6552 grams per 1 oz
) |
CHART 1 (ABOVE). Macronutrient Breakdown By Percentage.
| Polyunsatured (0.224 grams per 1 oz
) | | Monounsatured (2.1756 grams per 1 oz
) | | Saturated (5.2248 grams per 1 oz
) |
CHART 2 (ABOVE).Fat Breakdown By Percentage.
GRAPH 2 (ABOVE). Micronutrient breakdown as percentage of Recommended Daily Allowance (RDA). Serving size: 1 oz
. |
BLOOD TYPE DIET VALUES
Follow Secretor value if you do not know your secretor status.
TYPE A:
Secretor:
 AVOID: Flocculates serum or precipitates serum proteins. Increases polyamine or indican levels. Inhibits proper gastric function or blocks assimilation.
Non Secretor:
AVOID: Flocculates serum or precipitates serum proteins. Increases polyamine or indican levels. Inhibits proper gastric function or blocks assimilation.
TYPE B:
Secretor:
AVOID: Flocculates serum or precipitates serum proteins. Increases polyamine or indican levels.
Non Secretor:
AVOID: Flocculates serum or precipitates serum proteins. Increases polyamine or indican levels.
TYPE AB:
Secretor:
AVOID: Increases polyamine or indican levels.
Non Secretor:
AVOID: Increases polyamine or indican levels.
TYPE O:
Secretor:
AVOID: Flocculates serum or precipitates serum proteins. Contains component which can modify known disease susceptibility.
Non Secretor:
AVOID: Flocculates serum or precipitates serum proteins. Contains component which can modify known disease susceptibility.
LECTIN CHARACTERIZATION:
RECIPES FEATURING THIS FOOD:
This ingredient is featured in the following website recipes:
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SPECIAL NOTE:
| GENETIC MODIFICATION | No data on this food.
| | PESTICIDES | No data on this food.
| | CONTAMINATION | No data on this food.
| | IRRADIATION | No data on this food.
| | ANTIOXIDANTS | No data on this food.
| | ALLERGENS | No data on this food.
| | GLYCEMIC INDEX | No data on this food.
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Program and data copyright 1997-2011 Peter D'Adamo. |
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