health

Diet for Blood Type O

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Lamb

Foods that are MOST BENEFICIAL to blood type O’s are;

Meats and other Animal Products;

The O blood type are able to tolerate the most amount of meat of all the bloood types.

Beef, buffalo, lamb, mutton, offal such as heart and liver, veal and venison. The more stressful your life and job or the more demanding your exercise program, the better quality protein you should eat, particularly grass-fed organic.

Eggs (unless of indigenous African descent)

Seafood;

Cod, herring, mackerel, Rainbow trout, Red snapper, Salmon, Sardine, Snapper, Sole, White perch, Whitefish, Yellow perch

Dairy;

None!!

Vegetables;

Kale, collard greens, romaine lettuce, broccoli, spinach and silverbeet (These vegetables help blood clot, Type Os lack several clotting fractors and need vitamin K to assist in the process)

Artichoke (domestic and Jerusalem), Beet leaves, capsicums (especially red), chicory, dandelion, garlic, horseradish, kohlrabi, leeks, okra, onions, parsley, parsnips, sweet potatoes, pumpkin, seaweed and turnips.

Fruits;

Plums, prunes and figs. All dark red, blue and purple fruits, such as plums and blueberries, tend to cause an alkaline reaction the digestive tract, and therefore balance the high acidity of the Type Os digestive tract to reduce ulcers and irritations of the stomach lining.

Oils;

Olive oil, flaxseed oil

Nuts;

Pumpkin seeds, and walnuts

Grains;

None!!

Bread;

Essene bread, and Ezekiel bread

Beans;

Adzuki beans, Pinto beans and Black-eyed peas

Spices;

Dulse, Kelp (bladderwrack) and other seaweeds and iodized salt as they are rich sources of iodine which is necessary to regulate the thyroid gland)

Parsley, curry, cayenne pepper as they sooth the digestive tracts of O’s.

Carob, black or white pepper and turmeric.

Beverages;

Plain soda water

Foods that are allowed, but not necessarily helpful to O’s;

Meat;

Any meat except for those listed as not allowed (Type Os can efficiently digest and metabolize meats)

Seafood;

All kinds except those listed as not allowed. Cold-water fish are particularly good for Type Os. Many seafoods are also excellent sources of iodine, which regulates the thyroid function.

Dairy;

Butter, farmer, feta, mozzarella, goat cheese and soy milk.

O blood types should severely restrict the use of dairy products and eggs.

Vegetables;

All kinds, including tomatoes, (tomatoes agglutinate all other blood types), except those listed as not allowed

Fruits;

Grapefruit, most berries

All kinds except those listed as not allowed .

Fruits are not only an important source of fiber, minerals and vitamins, but they can be an excellent alternative to bread and pasta for Type Os.

Oils;

Canola oil, sesame oil (Type Os respond well to oils)

Nuts;

All kinds except those listed as not allowed. These foods should in no way take the place of high-protein meats, for O’s and as they are high in fat they may cause a problem if you are overweight.

Grains;

Amaranth, barley, buckwheat, rice, kamut, kasha, millet, rye, spelt

Condiments;

Chocolate, honey, cocao

Beverages;

Wine

Foods that are NOT allowed,

Meat;

Bacon, Ham, Goose, Pork

Seafood;

Barracuda, pickled herring, smoked salmon, caviar, octopus and squid.

Dairy;

All other dairy products and yoghurts

O blood types should severely restrict the use of dairy products and eggs.

Vegetables;

Goitrogens, such as the Brassica family; Cabbage, Brussel sprouts, cauliflower, mustard greens, particularly when raw, as they inhibit thyroid function.

Alfalfa sprouts, Shiitake mushrooms and domestic mushrooms, fermented olives as they may aggravate the gut lining and are prone to mould which might aggravate hypersensitivity issues in an O.

Nightshade family, including; eggplant and potatoes as they may cause arthritic conditions in an O.

Corn, as it may affect the production of insulin, leading to obesity and diabetes in an O

Avocadoes and leeks.

Fruits;

Melons including rockmelon and honeydew as they have high mould counts which may aggravate allergies in the hypersensitive O type.

Oranges, mandarines, tangerines, strawberries, kiwis, lychees, blackberries and rhubarb as they may cause acidity in the already pro-acid stomach of an O.

Coconut and coconut containing products as O’s are extrememly sensitive to this fruit.

Oils;

Corn oil, peanut oil, cottonseed oil, coconut oil and safflower oil

Nuts;

Brazil, Cashew, Chestnuts, Peanuts and Peanut butter,
Pistachio, Poppy seeds, Sunflower

Grains;

All wheat products including; bulgur, durum, sprouted, white and whole-wheat, germ and bran, farina, couscous, seven-grains, spelt, or any products such as gluten flour, semolina, bread, pasta and noodles made with these grain products as O types don’t tolerate whole wheat products at all.

Corn, and corn flour, oat, oatbran and oat flour.

Bread;

Bagels, Wheat, Corn muffins, English muffins, High-protein bread, Multigrain bread, Oat bran muffins, Pumpernickel, Sprouted wheat bread, Wheat bran muffins, Whole wheat
bread, spelt or kamut.

Cereals;

Cornflakes, Cornmeal, Cream of wheat, Mixed grain, Oat bran, Oatmeal, Wheat
bran, Wheat germ, Shredded Wheat, Weetbix, Vitabrits

Beans;

Kidney beans, Navy beans, Lentils

Spices;

Black and white pepper, vinegar, capers, cinnamon, cornstarch, corn syrup, nutmeg, vanilla as they irritate the lining of the O gut.

Condiments;

Tomato sauce (Ketchup), pickles, mayonnaise, relish

Beverages;

Beer, coffee, distilled liquor, black tea

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Diet for Blood Type B

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French cheeses

Foods that are MOST BENEFICIAL to blood type B’s are;

Meats and other Animal Products;

Lamb, mutton, venison, rabbit, eggs (as these may help to boost the immune system)

Seafood;

Deep ocean and white fish such as; Mackerel, Monkfish, Orange Roughy, Red Snapper, Rainbow Trout, Salmon, Sardines, Sea Trout, Tuna

Dairy;

Cottage cheese, Fetta, Tasty cheese, Camembert, Brie, Goats cheese and milk, Kefir, Mozzarella, Ricotta, Milk, Yoghurt

Type B is the only blood type that can fully enjoy a variety of dairy foods. That’s because the primary sugar in the Type B antigen is D-galactosamine, which is the same sugar present in milk. However, if lactose intolerance is an issue, this does not apply, you will still be unable to digest dairy.

Vegetables;

Green leafy vegetables (These vegetables contain magnesium, which is an important antiviral agent to help Type Bs fight off viruses and autoimmune diseases). Beetroot and beetroot tops, broccoli, Brussel sprouts, cabbage, capsicum, carrots, cauliflower, eggplant, kale, Lima beans, Shiitake mushroom, mustard greens, parsley, parsnips,
Jalapeno peppers and Sweet potatoes are also all beneficial for a B blood type.

Fruits;

Pineapples, pawpaw and papaya, as they contain enzymes that help Type Bs to digest their food more easily.

Also beneficial are; Bananas, cranberries, grapes and plums

Oils;

Olive

Nuts;

Walnuts

Grains;

Millet, Oatmeal, and Oat Bran flour, Puffed Rice, Rice and Rice flour, Spelt

Bread;

Brown rice bread, Essene bread, Millet and Rice Cakes

Spices;

Warming spices such as; Ginger, horseradish, curry and cayenne pepper

Beverages;

Ginger, peppermint, raspberry leaf, rose hips, sage, green teas (Generally Bs don’t gain huge benefits from most herbal teas.)

Ginseng (as it is seems to have a positive effect on the nervous system.)

Liquorice (as it has antiviral properties.)

Foods that are allowed, but not necessarily helpful to B’s;

Meat;

Beef, pheasant, turkey and veal

Seafood;

All kinds except those listed as not allowed

Dairy;

All kinds except those listed as not allowed

Vegetables;

All kinds except those listed as not allowed

Fruits;

All kinds except those listed as not allowed

Oils;

All kinds except those listed as not allowed

Nuts;

All kinds except those listed as not allowed. (Most nuts and seeds are not advisable for Type Bs. They contain lectins that interfere with Type B insulin production)

Grains;

All kinds except those listed as not allowed

Bread;

Gluten Free (unless it contains corn)

Spices;

All kinds except those listed as not allowed

Foods that are NOT allowed,

Meat;

Chicken, cornish hens, duck, goose, partridge, quail, pork

Chicken, and to some degree the other meats, contains a Blood Type B agglutinating lectin in its muscle tissue, which attack the bloodstream and potentially lead to strokes and immune disorders. It can also be a problem for those wanting to lose weight.

Seafood;

All shellfish (crab, shrimp, lobster, mussels, oysters, crayfish, clam, etc), anchovy, barracuda, beluga, eel, frog, lox, octopus, sea bass, snail, striped bass, turtle, yellowtail These seafood are poorly digested by Type Bs and contain lectins that are disruptive and may cause stress to the Type B system.

Dairy;

Blue cheese, Ice cream, cheese sticks or processed cheese.

Vegetables;

Tomatoes as they contain a lectin that irritates the stomach lining of B’  bpos.

Corn as it contains insulin- and metabolism-disrupting lectins for B’s

Olives as the mould in olives may trigger an allergic reaction.

Artichoke, avocado, corn, pumpkin, radishes, sprouts, tempeh, tofu,

Fruits;

Coconuts, persimmons, pomegranates, prickly pear, rhubarb, starfruit as they may interfere with your digestive system.

Oils;

Canola, corn, cottonseed, peanut, safflower, sesame, sunflower (The oils not allowed contain lectins that are damaging to the Type B digestive tract.)

Nuts;

Cashew, Hazelnut, Pinenut, Pistachio, Peanuts (including peanut butter), Poppy seeds,
Pumpkin seeds, Sesame seeds and sesame paste (tahini), Sunflower seeds

Grains;

Wheat of all kinds; bran, bulgur, durum, whole wheat, white, shredded wheat, cream of wheat or any products such as flour, bread, pasta and noodles made with these grain products. This is because wheat reduces insulin efficiency and failure to stimulate fat “burning” in B types.

Rye and any products such as flour, bread and noodles made with these grain products Rye contains a lectin that settles in the vascular system causing blood disorders and potentially strokes.

Buckwheat, corn (cornflakes, cornmeal) and any products such as flour, bread and noodles made with these grain products (These contribute to a sluggish metabolism, insulin irregularity, fluid retention and fatigue.)

Amaranth, barley, kasha, seven-grain, wild rice, couscous

Bread;

Bagels, muffins (corn and bran), bread (multi-grain rye, whole wheat), soba noodles, wild rice, couscous

Spices;

Barley malt sweeteners, corn syrup, cornstarch, cornflour, cinnamon (as sweet herbs tend to be stomach irritants to the B types)

Allspice, Almond extract, Gelatin, Pepper (black and white) and tapioca.

Condiments;

Tomato sauce (ketchup)

Beverages;

Aloe, corn silk, fenugreek, gentian, goldenseal, hops, linden, mullein, red clover, rhubarb, senna, shepherd’s purse, skullcap

Alcoholic spirits, Soda water, Soft drink

Scrambled Tofu

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Scrambled egg tofu

Ingredients;
  • 500gms. organic tofu, firm
  • 1 x sliced leek or diced onion
  • 1 x clove of crushed garlic
  • 1 x diced tomato (optional)
  • chopped chives (optional)
  • 1/4 tsp. Himalayan salt
  • 1/2  tsp. turmeric powder
  • 1/4  tsp. each of; cumin powder and coriander powder (optional)
  • 3 Tbsp stock, water or bone broth (water or vegetable stock if vegetarian or vegan)
  • butter (or alternative if vegan)
Instructions;
  1. Drain the tofu from the water.
  2. Heat a medium frypan (if frypan isn’t non-stick, you’ll need to have it well-greased) over medium-high heat. You can a little knob of butter (or alternative) too regardless for an even creamier taste.
  3. Fry off leek or onion and garlic.
  4. Add tomato and chives, if using.
  5. Add tofu and spices together. Using a spatula, cut up the tofu in the pan to look like scrambled eggs.
  6. Once incorporated, add the vegetable broth (1 tablespoon at a time) bringing the broth to a boil and allowing to fully absorb into the tofu each time.
  7. Remove from heat and season with sea salt and pepper as desired.

Serves 2-3

Fibromyalgia – it’s not all in your mind!

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Fibromyalgia

What is Fibromyalgia?

Fibromyalgia is a condition that causes a broad spectrum of symptoms.

These include;

  • Pain,
  • Fatigue,
  • Headaches,
  • Memory issues, including brain fog
  • Sleep problems, including poor sleep quality and restless legs
  • Stiff joints, especially on waking
  • Lower abdominal cramping,
  • Depression
  • Anxiety
  • Numb or tingling extremities
  • Heightened sensitivity to noises, bright lights and temperature changes

What causes Fibromyalgia?

Even though there is no definitive cause of Fibro, there are a number of potential possibilities such as;

  • Food sensitivities or allergies
  • Chemical sensitivities or allergies
  • Viruses including; Epstein-Barr, Ross River, influenza, hepatitis B & C, Herpes, Lyme
  • Hormonal imbalances (such as hypothyroidism)
  • Poor digestion
  • Candida overgrowth
  • Spinal misalignments
  • Stress; physical or emotional
  • PTSD
  • Drugs; pharmaceutical and recreational
  • Neurotransmitter deficiencies
  • Genetics

Risk Factors;

  • Being female (80 – 90 % of sufferers are women!)
  • Family history
  • Genetic defects including MTHFR
  • Rheumatoid conditions such as; R.A and Lupus
  • Excess blood vessels and extra nerve fibres known as Arteriole-Venule (AV) Shunts in the hands, legs and feet. AV shunts regulate body temperature and blood flow. In sufferers of fibro, there are not only up to 2-8 times more nerve fibres but the AV shunts are up to 4 times larger. This may be why fibro sufferers feel worse in the cold.

Diagnosis;

There is no definitive test for Fibromyalgia, but 100% of sufferers have pain at multiple sites (see diagram). Other specific symptoms for diagnosis include; 87% have general fatigue, 76% suffer from stiffness, 72% have sleep disorders, 62% feel they hurt everywhere, 60% feel anxiety and stress and 52% feel swelling in tissues.

Fibromyalgia tender points

How to Treat Fibromyalgia;

  1. Address previous virus issues.
  2. Remove any foods that may be causing sensitivities. If these are unknown, I recommend a hair analysis test by Naturopathic Services which tests for 500 foods and household items. For more information check out this article; https://equilibriumnaturalhealth.com/2016/11/23/nightshades-food-sensitivities-pain-autoimmune-disease-ibs-and-leaky-gut/
  3. Avoid foods that cause inflammation, check out this list; https://equilibriumnaturalhealth.com/2015/06/17/inflammation-and-how-foods-and-drinks-can-exacerbate-it-or-improve-it/
  4. Improve digestive function, particularly if there’s bloating and excess wind.
  5. Improve gut bacteria with a practitioner only brand probiotic.
  6. Repairing gut lining.
  7. Support liver function as well as adrenal function and work on stress reduction techniques.
  8. Natural supplements that may help to reduce the severity of the symptoms associated with Fibromyalgia. These will be assessed on an individual basis, but may include;  Acetyl L-carnitine, magnesium, EFA’s, vitamin D, anti-inflammatories, herbs for pain and inflammatin and to address any virus infection.
  9. Address lifestyle changes such as; exercise, massage (including Lymphatic drainage as well as Remedial, depending on the individual),  acupuncture.

 

 


 

Raw Vanilla Drop Cookies

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Sesame

Ingredients;

  • 2 cups dried, shredded coconut
  • 1/2 cup tahini (hulled or unhulled both work)
  • 1/2 cup maple syrup (or honey)
  • 1/2 cup coconut oil (liquid)
  • 1 teaspoon pure vanilla extract (or 1 vanilla bean)
  • 1/2 teaspoon Celtic or Himalayan sea salt (optional)

Raw drop cookies

Method;

 

  1. Add all ingredients into large bowl except the shredded coconut.
  2. Stir with spoon until well mixed.
  3. Once combined, add shredded coconut. Stir again until well combined.
  4. Drop cookies onto a tray with baking paper or greaseproof. Cover and freeze for at least 30 minutes. (Cookies will harden when cooled.)
  5. Store leftover raw vanilla drop cookies in the fridge or freezer.

Cauliflower Rice – Paleo, G.F, Low Carb

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Ingredients;

1 x head of cauliflower, trimmed of outer leaves and cut into florets

Either blend in a food processor for 30 seconds or until it resembles rice, or grate with a hand-held grater (avoid grating your knuckles though!!)

Cook;

Either;

Roasted;

Toss the “rice”, with a drizzle of olive or coconut oil and spread it out to a thin, even layer onto a baking tray.

Roast the ‘rice’ at 200C for 12 minutes, stirring it in the tray halfway through cooking. This dries the rice out, giving it a light, fluffy texture and intensifies the flavour.

Microwaved;

The easiest cooking method is in a microwave, but as I’m not  afan of microwaves, I wouldn’t be recommending this unless you’re really pushed for time.

Place the cauliflower “rice” in a heatproof bowl, covered with an inverted plate to cover (please don’t use cling film in the microwave…ever!), for three minutes on High. Give the “rice” a stir half way through cooking.

Stir-Fried;

Stir-fry the cauliflower “rice” in a drizzle of olive oil or some coconut oil, for about 5 minutes. This method can cause the “rice” to be a bit soggy and clump together a bit, but it gives it a nice flavour.

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Beetroot and Black Bean Burgers – Vegan

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Having seen these at the supermarket the other day, I decided to try my own version, without the preservatives and flavourings! Let me know what you think.

40527968 - veggie beet and quinoa burger with avocadoIngredients;

  • 1 x large onion (finely diced)
  • 2 x garlic cloves (crushed)
  • 2 x 400ml cans cooked black beans or 1 x cup uncooked black beans or adzuki beans, soaked and cooked (= 3 cups)
  • 1 x large beetroot grated
  • 1/2 cup chickpea flour, oat bran, or cooked quinoa
  • 1 tsp cumin
  • 1/2 tsp chili powder (or add extra cumin)
  • 1/4 tsp smoked paprika
  • 1/3 cup crushed walnuts or almonds – optional for added protein
  • 2 x tsp salt
  • 3/4 cup finely chopped mushrooms- optional

 

Method;

  1. Preheat your oven to 200 degrees celcius
  2. Mix all the ingredients together in a large bowl, or gently pulse in a food processor until combined. Only mix enough to combine, if it’s overdone the mix will get too sloppy.
  3. Press the mixture firmly into a 1/4 cup measuring cup and place it on an oven tray that’s been greased or lined with baking paper. Flatten the burgers.
  4. Bake the burgers for 15 minutes (fan forced if you have it) or 20 minutes if you don’t.
  5. Turn the burger patties over and bake for 5 more minutes on the other side. They may need extra time if they are thick or you like themn firmer. You can put the wholegrain buns in now so they get deliciously warm and crunchy.
  6. If you prefer a browner, crisper burger patty, finish them off either under the grill, on the BBQ plate or frypan with a bit of coconut oil.

Notes

  • You can keep the pre-cooked patties for another night either in the fridge or freezer (if freezing store with baking paper between) and finish them off on the BBQ or in a frypan.
  • Alternatively, you can cook half the batch now and par-bake the other half for 15-20 minutes at 190 degrees celsius then freeze as above. When needed, simply place the frozen patty on an oven tray lined with baking paper and bake at 190 celsius foir another 25 – 30 minutes

 

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