Blood type diet

where can i find this dictionary?
The BTD encyclopedia says “we” Os are immune to smallpox but not good
ol’ bubonic plague.
Also, I started in the D Adamao plan 3 weeks ago, thyroid was the reason why I
started it. Alot of the symptoms I experienced with thyroid are abating, yes I
am on medication, but I have been in meds since March, If I eat wheat, dairy or
use white sugar, I can tell the difference. I am O+. Was wondering how I can
tell if I am a secreter or non secreter, I didnt buy the Big Dadamo book, only
the bloodtype guidelines book. What would be the difference food wise between
these 2? Btw, I had chicken pox as a child as well. Also rheumatic fever.

Just curious….what’s all you feel about them vaccinations?
The BTD encyclopedia says “we” Os are immune to smallpox but not good
ol’ bubonic plague.
While at the same time, I’ve read that keeping your sugar intake low
enough will slow or prevent the “growth/replication” or viruses in
your system, rendering them less than deadly.
I have no clue about it(even after reading the lit of staunch anti-
vaccine dudes), since we’re dealing with manmade stuff, but …..i
dunno. I’m just playin dumb (or smart) & not takin the vaccine.
jb(see you at the next ‘chickenpox’ party)

Oh, I did want to perhaps refine some of Dr. D’s recs on the
beneficial veggies.
According to the Metab. Type authors(there “HB” goes again with
another “diet cult”)the presence of oxalic acid in many of them tasty
weeds(chard{swiss?},beet greens, beets, endive, GREEN
PEPPERS,spinach,asparagus{and the broccoli-asparagus hybrid too?}, &
EVEN TOMATOES) & some other veggies too……(I bet the escarole is
in there too)……BOTTOMLINE, if you’re a PROTEIN TYPE, they
recommended that you COOK these to eliminate the oxalic acid.
What’s wrong with oxalic acids you say? Apparently it interferes
with the absorption of calcium. MIXED TYPE people tend to have more
freedom though. Why? I have no clue.
OVERALL, I say listen to your instinct. I have gotten “sick” after
eating many times these items cold and have experienced a GAGGING
FEELING. Many times even if I’ve cooked these various veggies,, the
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Yum yum, i now use “euro-type” butter in my cookin. I dunno why it’s
good, but it’s worth the price. I see GHEE in the shelf as
well….from what I gather it’s “boiled-out” butter. Tastes like
shit or actually okay? I won’t sacrifice taste for health reasons.
Also, what in the world is plain old “heavy cream?” Mr. “no-grain/no-
dairy” Mercola takes it to “eliminate cravings”(since he “found out”
he was a “protein type”). Sounds good, especially if i could make a
number of sauces with it. I love “dipping.” That’s probably one of
the “unfortunate/fortunate” things I “sacrificed” when I started
being “healthy” most of the time. mMMM oily dips. Yummers. Is it
sold refrigerated, shelved…or do I have to go to a special amish
deli and stand in line for freshly “churned” cream? I mean, also, how
does it differ from dairy? I just don’t get it. Ahh Contradictions
contradictions(although OUspensky & “G” realized the scientific
method was flawed & THAT’S the reason for the existence of
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Dear HB (haha, goody huh ?),
maybe I missed it, but could you please give us the URL for this ?
thanks for the information - very interesting !
love
Yvonne

After finding out i was a “protein type,” I altered my usual meals of
meat/veggies by UPPING my fat content. It worked for me and even
retired the cravings for the emergency ganache torte. I like
combining these two “diets.” And i still eat ORGASMICALLY.
If you want more of a read, I’ve copied this following
info. from Dr. Mercola’s latest email. Maybe it will help, maybe it
will confuse you. Most of it’s superfluous, but oh well.
To Succeed at Any Diet, You Must Know Your Metabolic Type
Part 2 of 2 (Part 1)
By William Wolcott, Founder, The Healthexcel System of Metabolic
Typing
Author, The Metabolic Typing Diet (Doubleday)
Part 1 of this series on metabolic typing introduced the idea that
whether a given food or a particular diet is good for you or bad for
you is a matter of your genes — not whim, appetite, preference,
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Thank you for the welcome and the answers to my questions earlier,
but now I have another one. I went to the health food store today
and bought spelt bread (which I really like) I saw the ezekiel bread
and was about to buy it, but on the ingredients it said sprouted
wheat. Is there a different kind or that okay to get? I’m liking
all the foods so far, even soy milk.
thanks again
diana

Hi,
My name is diana and I am starting this new “Lifestyle” eating plan
starting on Jan 1. I have the book on order so the only info I have
so far is from the internet and this group. I printed off a list of
beneficial/avoid foods. But I was wondering how much of these foods
can you have? How did you guys start? Cold turkey or gradual? What
do you suggest?
THanks so much for any info you can give me until my book arrives.
in good health,
diana
p.s. How does soy milk taste? I am so used to 2%
:o)

Hoping to do better today.
Last nite, Christmas Eve tempted me with Pizza & Cashews,
and unfortunately I gave in.
Today, I started with fresh pineapple.
Mom & I plan having chicken.
She will be having Kelloge stuffing on the side. Iceburg lettuce
w/Thousand Island dressing.
I believe she is an “O”, but she is a healthy 82.
And NO ONE believes in BTD (family/frieds) except me. Yet they have
finally listened and do not force wheat/potato/corn esp. upon me.
I made a Romaine salad for me. And have fresh spinach to saute with
olive oil & garlic. What a feast !!!
This is a better plan.
“I Could of had …..” Ryvita crackers with almond butter.
Next time, huh?
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JB,
I’m a grazer - it would be next to impossible to follow Dr. D’Adamo’s
restriction on water intake away from meals. I rarely have more than two
hours in between eating some sort of light meal or snack.
All the food we eat contains water - even steak. I figure a little water
with meals can’t be any more harmful than eating a meal of high water
content food to begin with.
Happy Holidays All!
Dianne in L.A.