Blood type diet

well - it’s many psychic people - mainly the indigo-children that talk
about that date - I also heard about 2004 - we’ll see
love
Yvonne

This sounds so delicious! I only have one tiny problem. How much is 1 oz? LOL
Sorry, we are metric on this side of the world. The cup is easy to convert but
the oz I don’t know. Help! I can’t wait to try this!

Hi,
I’ve been on ER since 1/5/02, and I’m pretty sure I’m on it to stay.
Dr. D’Adamo’s website is closing so I thought I’d join this one.
I was not aware of this website until today.
Regards,
Joe R.

Will you share your recipe ? Did it rise good ? I have a bread machine and
everytime I tried making my own it turned out horrible. I always bought mixes
and finally stopped using it.
Joyce

I don’t remember Dr. D talking much about glycemic index in his books. Is this
the case? White rice is listed in the same category of brown rice and brown
basmati rice. Same with white spelt flour and whole spelt flour. Has he ever
talked about how different neutrals impact insulin levels? Has anyone noticed
any difference with weight loss, triglycerides, etc… with eating lower
glycemic choices?
Thanks,
Bob

“”"”"However I love debating and listening to another’s view.”"”"”"”
Then read LOVE WITHOUT CONDITIONS by PAUL FERRINI
Thomas ,
I will check this out- as I do not believe we have the right to control others
unless they are our children .
Joyce

Wow, guys, where do I start? I have been busy working for 8 days and have
come back to 583 emails!
Help! I’m sure so many of them are interesting but I have hardly time to
sleep at the moment, let alone go through all!
Love,
JK

I hope you all know how 0-compliant asian food is -
in india they use all the 0-HB-herbs and spices, a lot of ginger,
kardamom etc….
and I LOVE this food
yvonne

Hi friends,
as you maybe know, europeans don’t eat salty breadfeasts like meat and
so on …
but what I sometimes do is :
cooking rice with milk (sheepsmilk ofcourse) add some unrefined (brown)
sugar and prunes with their own sirup -
that’s very jummy
love
Yvonne

Here it is… it is still a tentative work in progress but I like this mayo
enough to have made it the same way and I like it. I have some regular HFS
mayonnaise and though mine doesn’t taste as “creamy” mine is balanced EFA-wise
and doesn’t have unhealthy proportions of n-6, aka omega-6, aka linoleic acid, a
polyunsaturated acid. Polyunsaturated fatty acids have been implicated as being
the more dangerous of the fatty acids. In a book co-authored by Mary Enig, Ph.
D. and Sally Fallon “Nourishing Traditions” it reads: “Excess consumption of
polyunsaturated oils has been shown to contribute to a large number of disease
conditions including increased cancer, and heart disease; immune system
dysfunction; damage to the liver, reproductive organs and lungs; digestive
disorders; depressed learning ability; impaired growth; and weight gain.”
“One reason the polyunsaturates cause so many health problems is that they tend
to become oxidiszed or rancid when subjected to heat oxygen and moisture as in
cooking and processing. Rancid oils are characterized by free radicals– that
is, single atoms or clusters with an unpaired electron in an outer orbit. These
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