Blood type diet

Hi Tyra, and welcome to our group. I have been doing the O diet for 5 years,
with great results. I personally have always liked meat, but I have had
problems getting my husband to do this. He is an O, knows he needs to do it,
but
like you, he does not really care for meat, except a little chicken. Here are
some things we’ve done that helped him with this. He has lost 10 pounds so
far, and feels much, much better. He says the new diet and exercise program
gave him the push he needed, so he quit smoking last year.
First of all, if you like eggs, incorporate those into your diet. You can
have a few eggs every day, and many non-meat eaters like them.
Many organic sausages are available in compliant meats (lamb, duck, chicken,
turkey, beef). I find many people who don’t like to eat a chunk of meat will
enjoy a tasty sausage.
Try chopping meat, adding vegetables and rice, and using lots of spices. Be
real generous with the veggies, so there will be lots of things you like in
(more…)

I feel like PhytoCal is giving me a fever (101 or 102, every other day, not
every day, since Monday) and other detox reactions including very swollen
glands, skin rashes, yellow gunk from my sinuses / throat, and exhaustion. I
started PhytoCal last Saturday, almost a week ago. I’m taking 2-4 caps per
day with meals. The symptoms are worse when I take 4 caps per day. This is
the 4th time I’ve tried to start taking PhytoCal, and each time gave up on
day 3 or 4 due to the symptoms above.
Could PhytoCal be causing my body to detox? As in, I’m finally getting some
minerals I need, and so my body is going through some intense healing? I
appreciate your thoughts.
Paulita

hey and hello!… I’m sooo very glad to of found you!
my name is Sue, and I live in British Columbia, Canada.
I read Dr. Peter D’Adamo’s book several years ago, when it first came
out.
I was vegan for a few months in the early 90’s, and then a whole
foods vegetarian for almost 4 years. At this time I had 2 very young
children and one pre-adolescent. I gained weight, got pre-menopausal
and had severe soft tissue problems. I also have carnivore animals
who I fed/feed a raw diet. So this meant I had to go to the local
slaughter house and buy raw animal parts.
It was extremely hard, I was starting to crave meat alot. I told my
naturopath, and he said it is quite normal, especially because I
am “type O”, and to read the book “Eat Right 4 Your Type”…
anyways, to make a reeeaaaly long story short… I read the book, and
felt like I “was going home”… it made soooo much sense to me…
(more…)

Hello.. ive been struggling with the er4yt diet for some time know. i
suspect i have allergies to some foods like wheat and dairy.
Does anyone here know of a doctor who does blood work based on this
diet and can help me straighten up and fly rite I live on Long island but ill travel to nyc.
thanks.

Greetings to all!
My name is Tyra and I just recently read ER4YT for the first time. My friend
gave this book to me a few years back but I never read it because I skipped to
the section on “O’s” and saw that we are the big meat eaters. The problem for
me was that I have been a vegetarian for 8 years. So, a few years back when I
read only the abstract page for O’s I dismissed the book. Well, I have had 2
babies since then and have been in the midst of full blown sugar cravings. I
read another book about the importance of eating carbs with protein to decrease
sugar cravings. Before reading ER4YT, I had decided to reintroduce fish,
particularly salmon and tuna, into my diet. My body is most certainly out of
whack because it takes too long for me to lose my postpartum weight and the
cravings. I am so excited to find this book because the truth in it really
resonates with me. The only problem is that one of the reasons I became a
vegetarian is that I do not like meat. Never really did as a child and phased
it out in my young adulthood (I am 34). My body actually felt better after
(more…)

I use a Brita water pitcher filter to get the chlorine out of our tap
water. Our water naturally filters through a few hundred feet of
pumice and is wonderful until the water treatment plant ads the
chlorine. I never worry about the free floating carbon in the top of
the pitcher since there is at least 1/3 cup of the stuff in there and
the most that ever floats out of the top is about 1/8 tsp. I’m
confident that the water in the bottom of the pitcher (the part you
drink) is adequately filtered. It sure tastes it!
Ugh. I ate a box of valentine chocolates. I didn’t bother reading
the ingredients. There’s nothing in there that isn’t an avoid.
What’s worse is that I bought them myself. I’ve got a long way to go.
Robin

Belinda, thanks for all the new recipes. I like finding new ways to cook
meat, and recipes for cuts I’ve never tried, like rib eye.
I have a question on the Flat Iron: I have tried to get this cut in the
past, as a local restaurant serves both a killer Flat Iron Steak, and a Flat
Iron
Steak & Spinach Salad. But when I went to the local butcher (local meaning
only one within a 2-hour drive in these parts), he claimed there’s no such cut,
and the restaurant must be making up a name for their house specialty. Well,
since then I’ve seen a cooking show do a Flat Iron Steak as well, so obviously
it does exist.
Could this cut of meat possibly be known by another name? Perhaps some
regional butchers would call it something different?

I’m glad you like the Food Pyramid idea.

Recipe courtesy Emeril Lagasse
3 egg yolks
1/2 cup melted butter
1/2 lemon, juiced
Salt
Hot pepper sauce
2 tablespoons minced spearmint leaves
1/8 teaspoon ground pink peppercorns
6 single baby rib lamb chops, Frenched, about 1 pound
1 clove garlic, minced
1 teaspoon salt
Essence, recipe follows
In the top of a double boiler, whip the egg yolks over hot water
until they thicken to the consistency of heavy cream. Add the
melted butter very slowly, whipping vigorously so the sauce
(more…)

Recipe courtesy Kathleen Daelemans
1 (3 1/2 to 4-pound) chicken, giblets and cavity fat removed
Coarse grained salt and cracked black pepper
1 cup freshly squeezed lemon juice *see note
1/4 cup olive oil
1 tablespoon red wine vinegar
1 clove garlic, minced
1/4 teaspoon dried oregano
Salt and freshly ground black pepper
Chopped parsley, for garnish
Note: if you don’t like super-lemony lemon chicken ? use 3/4 cup
lemon juice and 1/4 chicken broth or water
Preheat oven to 500 degrees F. Put the oven rack in the middle of
the oven.
Using a sharp knife or poultry scissors, cut through bones on
(more…)