Symptoms / Beef vs. Poultry & Fish
Have things changed with the ER4YT Type O program since the books
came out? Throughout the cookbook, spelt flour is called for. Also
spelt pasta and spelt flakes for breakfast. It explains why spelt
does not have the same effects as wheat. If Dr. D’Adamo has changed
his mind about this, can someone tell me where to read up on it?
I struggle with eating any animal, believe me. If I could have a
total transfusion and become Type A, I would.
Lynn
June 20th, 2003 at 5:31 pm
Hi Nancy,
I loaned my copy of
I checked the updated foods list (per Peter’s e-mail). Spelt (in any
form, apparently) is now listed as “occasional” rather than
“neutral.” So it’s been slightly downgraded.
ER4YT to my mom, but here’s what CR4YT says about spelt:
“A nonhybridized wheat that was a staple in biblical times, spelt
will soon become a modern-day staple, not only for its nonallergenic
properties, but for its great nutritive value. Spelt contains more
protein, amino acids, B vitamins, and minerals than does its distant
cousin, hybridized wheat. Spelt is available in many different forms.
Whole-spelt and white-spelt flours can be substituted pretty closely
for any wheat recipe, and pastas made from spelt are good
replacements for durum and semolina, although the current cost is
three times higher than that of wheat products.”
It also says that spelt is “a variation of wheat that seems to be
free of the problems found in whole wheat.”
My doctor (an osteopath) explained the difference between whole wheat
and spelt the last time I was there, but I’m afraid it went in one
ear and out the other. I’ll listen more closely next time.
Lynn
June 21st, 2003 at 2:07 pm
Hi Sherry!
Re: Spelt
It’s making me bloat a bit as well. I’m thinking about getting some
rye flour and making my own rye bread. If Ezekiel is my only bread,
I’ll get sick of it real fast.
Re: Our ancestors and red meat
I hear what you’re saying. However, and this is purely a health
question rather than an emotional one… did they use the same kind
of growth hormones and antibiotics when our grandparents were growing
up? Also, why is it that whenever someone is diagnosed with any kind
of illness (cancer, for instance) their doctor says “no red meat!”
It really makes me hesitate to even try and talk myself into it.
Lynn
June 21st, 2003 at 8:18 pm
Hello to all - greetings from South Africa - back from Alaska
Would love to know - Is eating Ezekiel Bread OK for type O’s - found Ezekiel
Bread in one of the grocery stores - the ingredients are as follows - Organic
sprouted wheat, barley, millet, malted barley, lentils, soybeans, spelt,unhulled
sesame seads, water, yeast and sea salt. I know most of them is a no o for us
but my understanding is that once sprouted they are OK.
Thanks also Linda and others for the recipe re Rice milk - will really give it a
try as Rice Milk is VERY expensive here in SA.
Thanks and bye for now
Elize
Johannesburg
South Africa
June 22nd, 2003 at 2:36 am
I do not react to Spelt or Rye flour but cheated and had wheat in a couple
of forms last weekend. Sure did feel the wheat after not eating for a few
months. This makes me think that the Spelt is a bit better than wheat in
it’s common form.(not sprouted)
Gina Prescott
gprescottis@…
June 23rd, 2003 at 3:10 am
Well, I’ve had a lousy past two weeks. It started with severe
diarrhea and vomiting. Good grief. I’ve been walking around
nauseous, bloated and in pain for several days. Went to a
gastroenterologist to make sure I wasn’t about to die from some
horrible parasite or a bleeding ulcer. So far, we’re not finding a
direct cause. I’ve got horrible indigestion, but why? The current
course of action is to try and calm my system down by eating bland
foods, drinking aloe vera juice twice and day and taking non-dairy
acidophilus. I’m feeling a little better, but am still extremely
nauseous most of the day. I could throw up every morning if I
allowed myself to.
He asked if I’d been eating any new foods. I explained that I hadn’t
added anything to my diet, but I’d dropped a few things. As soon as
I mentioned wheat, his eyebrows went up. He suspects (though it’s
only a hunch) that I am having a really bad reaction to my system
ridding itself of glutens.
We’re still making sure that I don’t have something like a hiatal
hernia to be on the safe side, but he’s not expecting to find
anything like that.
My question to the group… have any of you experienced anything like
this? Or am I one of a kind?
Lynn
April 28th, 2006 at 11:25 am
Does anyone know the GI for spelt? Someone asked me over the weekend and I
don’t have the slightest idea.
Hilda