I have to agree with Gary on the exercise for O’s. I am hypoglycemic among
other struggles. I am an at home mom and walk around the house all day. So I
am tired but not. If I push myself to at least a fast 20 min walk I perk up and
have all the energy in the world. Thanks for the reminder.
Tracie,
Whatever you do, don’t use me as a role model for the Type O Program.
I have been on it four weeks and feel worse than I have in years. My
latest thing is that I’ve developed acid reflux. God, what next? My
doctor has asked me to please stay on it, that I will eventually get
past detox, but it sure is tough. They’re talking about doing an
endoscopy to make sure something else isn’t going on. I’m glad
you’re doing well on the program. 
I got a recipe book from my favorite health food store…it’s called
“Flax For Life.” I mainly got it for the salad dressing ideas, but
there are some other good recipes as well. (If you guys would like
me to post some of the best ones, I’d be happy to.)
Anyway, I’m particularly fond of tomato dressing so I was happy to
find this one. Maybe others will like it, too.
Lynn
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I’m really excited to find a support group like this.
Thanks so much for welcoming me. I was concerned after my first
message went unanswered, but I see now that you are a great group.
As
a new member, it’s difficult to know who the other members are and
how
long you’ve all been members….and there are support groups out
there
that don’t seem to want new members. Tracie
Hi folks. I’m new to the diet, and the board, but did anyone else
notice that there is WHEAT GLUTEN added to each of the breads that
Alvarado sells? It makes it light and fluffy, no doubt, but is a huge
AVOID for us. I think one needs to read ingredients, and not just
accept what the company chooses to tell us. Just wanted to alert
people before they bought into this in a big way.
Dawn36
Hello!
I am a new member, I posted last week but maybe everyone was busy
with
the holiday because I didn’t see any replies.
I am pretty new to the ER4YT diet and over the past 2 weeks I’ve
followed it mostly, but not 100%. I even thought I was following it
100% and today I saw my Dr. and she said that I probably shouldn’t be
eating the mustard & mayo that have vinegar…I should be making my
own 
Do you all eat store bought mustard & mayo or make your own,
or do you have a special brand you use?
My Dr. also recommended that I get the Blood Type Specific vitamins &
herbs from the D’adamo website. Those, in addition to the other
supplements she recommended for my chronic candida, are going to end
up costing me more than the Dr’s visit, ack! Do any of you use these
blood type specific supplements? I’m debating using them…or at
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That is so true of fibro. Also if I get any kind of illness that is viral
related it goes right to my muscles. So, although I may be able to
withstand vigorous exercise on some days but if I am even thinking about
getting a cold will put me in bed for a day or two. I started out in 1991
in a wheel chair and have had to build up my stamina from there. Most of it
has been nutritional supplements advised by a CRA practitioner in
Seattle(Standard Process supplements are wonderful, so much so they have
banned them in Canada) and sheer willpower. Although I was in remission
until last year when PTSD hit it has not hit as hard as originally. Simple
stress used to put me in bed, now it has to be BIG stress. Who is the author
of “What your doctor may not tell you of Fibromyalgia”? Probably allot as
it is only recently they have even recognized it as an actual affliction and
treated it seriously. That is why I had to go to the US initially for
treatment.
Gina Prescott
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In a message dated 7/4/00 9:18:32 PM Eastern Daylight Time,
nomadog5@… writes:
<< Are you worth it? Do you really want to feel better? Is how you feel now
good enough? Is “just okay” good enough? Or do you want more? This is YOUR
life.
<
What is sprouted wheat?
This really is the most commonly asked question from customers from coast to coast. Our sprouted breads, bagels, buns, pizzas, and tortillas are truly unique in that they are made with “sprouted wheat” as opposed to wheat flour. Most bakeries get up in the morning, open a bag of flour and make bread. At Alvarado Street Bakery, we take whole, organic wheat berries and soak them in filtered water until they “sprout”, until they actually begin to grow. When the water has been drained, we grind the “living sprouts” into dough. Add a little fresh yeast, some sea salt and a bit of sweetness (local honey, organic raisins, organic dates, pure barley malt) and there you have it, the ultimate bread!
The concept of baking bread with sprouted grains is not a new idea. In fact, it dates back to biblical times when sprouted spelt (what we now know as wheat) was combined with sprouted lentil beans and sprouted soybeans. The sprouting process naturally converts starchy grains into easily digested maltose and other complex sugars. There is an enzyme created during germination that beings to “pre-digest” the grains, thus, making the grains and their nutrients and vitamins more readily assimilated. The addition of the sprouted legumes provided the essential amino acids necessary for a complete protein. This mixture was then crushed, formed into ovals and slow-baked. Centuries later, it’s basically the same.
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Answers to the most frequently asked questions about Alvarado St. products:
What is sprouted wheat?
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Alvarado Street Bakery Breads
“We’re changing the way the world eats… one slice at a time.”
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