Comments for Blood type diet

Comment on ER4YT-O-senna leaves by Terri Regan

Terri Regan — Fri, 31 Aug 2007 16:37:11 +0000

Thanks Thomas. If you’ve ever had to take iron supplements
you’d know that sometimes . . . well you just need help.

Comment on substituting spelt by Terri Regan

Terri Regan — Fri, 31 Aug 2007 12:30:07 +0000

True, but when my grandmother makes me a cake, she’s 90 and
doesn’t get that I can’t have wheat, I’m not going to decline and
upset her. Even though I’ve never been that much of a cake fan.
Thomas was just saying that you don’t need to feel guilty when
you’re put into situations where you pretty much have to eat
avoids. Also, Peter says that he has to have an avoid now and
then and that as long as you are compliant most of the time, it
isn’t a problem.

Comment on Eczema is about to drive poor me mad by Terri Regan

Terri Regan — Fri, 31 Aug 2007 08:23:04 +0000

Apples aren’t an avoid.

Comment on kelp/bladderwrack by Neva Marjory

Neva Marjory — Fri, 31 Aug 2007 00:27:13 +0000

I started on the Type O diet about 6 mo. ago. I added Kelp or
Bladderwrack once a day to my diet. My recent bloodwork shows a
significant improvement in thyroid function. Both products say not
for long term use. Does anyone have experience with these
supplements long term? Do you cycle on and off a few months at a time
or take them continuously?
Also, any ideas about inulin and wheatgrass juice for type O’s.
Neither are in the Adamo books, but I notice John’s article on the
Adamo website mentions that he uses wheatgrass juice and is Type O.
I’ve also been pleased that the addition of beef had no negative
impact on my lipid profile. Good to see concrete evidence in my
bloodwork that these changes are beneficial.

Comment on substituting spelt by Rigoberto Kati

Rigoberto Kati — Thu, 30 Aug 2007 22:04:59 +0000

I bake some cakes for my birthday too and am using white spelt. I just subsitute
spelt for regular white wheat flour for regular recep. Sometimes I add a TB of
Arrowroot or tapioca flour, when I feel I need a lot of gluten, but I think, I’m
just overcompensating.LOL
My cakes always turn out just dandy and company never knows I used spelt.
Emmi

Comment on fish by jacobs100

jacobs100 — Thu, 30 Aug 2007 16:09:05 +0000

In a message dated 3/20/2004 10:14:24 AM Eastern Standard Time,
sharonferris@… writes:
Brush them with butter (not margarine). They’ll turn golden brown.

Comment on Grass Fed Beef by jacobs100

jacobs100 — Thu, 30 Aug 2007 03:47:55 +0000

Thanks for the advice. I’m a good judge of people too but the guy who may be
fooling you may not be the guy you’re dealing with. It may be his boss or
the next guy up the line.

Comment on Grass Fed Beef by Neva Marjory

Neva Marjory — Wed, 29 Aug 2007 23:44:53 +0000

Max asked how you know if your butcher is really selling you organic,
grass-fed beef, or just selling you the usual, and pocketing the difference. I
will
not deny that could happen, though I think it would be quite rare. That is
just my take on humanity. I do not consider most people to be crooks.
Other ways I would feel comfortable with the transaction:
1. I have a pretty good scumbag radar. I get a feeling pretty soon about
whether or not to trust a person, and I am rarely proven wrong. This comes
about through getting to know them. I would talk to the butcher and visit
him/her
several times, and talk to them qualitatively about my interests, and see if
they were knowledgable and interested.
2. I have had organic, grass fed beef, as well as wild game. It is much
leaner and has a distinctive flavor, compared to the fatty, corn-and-drug-fed
beef. I would taste the difference.

3. If I did have lingering doubts, I would ask the butcher to explain the
source of the meat, and I would then contact that group directly, to confirm
they are selling to the butcher, and to get information about their methods. I
have noticed that most ranches raising organic, grass-fed beef are very
interested in advertising and promoting their clean and healthy beef. They
generally
have brochures and are very open and eager to discuss their products. So I
would go to the source, and see if they were for real.

Comment on Newbie by Norman Kaufman

Norman Kaufman — Wed, 29 Aug 2007 11:10:38 +0000

Date: Thu, 18 Mar 2004 19:35:44 EST
From: Maddviking@…
Subject: Re: Newbie
In a message dated 3/18/2004 3:57:25 PM Eastern Standard Time,
LCchickFL@… writes:
Way to go June!!!!!
~~~~~
I’m guessing that’s “Low-Carb chick For Life”?
Or are you in florida?
Well, as good as LC *can* be for me…
I’d have to agree. Maybe moms with lovin’ in the oven need more? What if people
who are athletic need more energy in the form of carbs, too? I know it is easy
to go low-carb being lazy and casual, but I sure get boosted on high-carb into
high gear during the bouts of type O exercise I enjoy. I’m a secretor, which may
be something of a tolerance thing going on.

I’ve been following some of this group, lately.
I’m surprised no one’s really talking about the other grains, it’s as if all
there is is wheat and other gluten grains, rice, and maybe kasha (buckwheat)?
What about amaranth, quinoa, millet, teff? C’mon people! Anybody have any
awesome strains of ergot for my grain cultivating live-food experiments?
I have had a nice experience with “Power Factor” training principles. My
“deadlift” of 275 has really made me feel my musculature more, today.
Axel O+ secretor

Comment on where to find organic, grass-fed beef by jacobs100

jacobs100 — Wed, 29 Aug 2007 03:05:35 +0000

In a message dated 3/18/2004 4:07:29 PM Eastern Standard Time,
donnamae58@… writes:
How do you know they’re not just giving you the regular stuff and pocketing
the difference? I mean, it isn’t orange or anything. Are there any
recognizable differences as far as texture, taste, etc? It is very hard to get
good
meat here because we’re so close to the coast and most people opt for fish and
other seafood. The meat is of a lower quality.