Weight loss

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

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

Powder Free Protein Shakes

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protein-shake

 

Ingredients;

  • 1 banana, peeled
  • mango (optional to have instead of banana)
  • handful of berries (optional)
  • 150g low-fat natural yoghurt or soya yoghurt
  • 100ml of milk or dairy-free milk
  • 1/2 cup of silken tofu
  • 1 tbsp peanut butter, nut butter or loose nuts and seeds
  • 1 tbsp chia seeds
  • dessicated coconut (optional)
  • raw cacao (optional)
  • ½ tsp cinnamon (or to taste)
  • ice cubes on hot days!

Method;

Using a powerful blender, either a stick blender that chops ice (and nuts in this case) or thermomix or other strong kitchen blender, blend until smooth (about 1 minute).

Potassium Rich Foods

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potasium-rich-foods

 

Potassium is a mineral found in almost all foods in varying amounts. The richest sources of potassium are vegetables, especially the green leafy varieties.

Potassium is an electrolyte as is; sodium, chloride, calcium and magnesium.  Electrolytes help to conduct electrical charges throughout the body.

Potassium is particularly important as the heart and nervous system can completely shut down if levels get too high or low. Most of us get enough potassium in our diet, but a diet low in fruits and vegetables can become compromised.

Our kidneys are constantly keeping electrolytes in a healthy range in our blood. There can be a number of factors which may impact on potassium levels, so it always worth keeping an eye on the levels. As the blood is usually kept within a healthy range it may be more beneficial to have a hair, tissue, mineral analysis to determine potassium levels outside of the blood.

Foods rich in potassium;

  • Apples
  • Apricots
  • Artichoke
  • Asparagus
  • Avocadoes
  • Banana
  • Beet greens
  • Berries
  • Broccoli
  • Brussel Sprouts
  • Cabbage
  • Carrots
  • Celeriac
  • Celery
  • Cherries
  • Chillies
  • Citrus fruits
  • Coconut Water
  • Dairy
  • Dates
  • Eggs
  • Fish (all types)
  • Garlic
  • Ginger
  • Grapes
  • Kefir
  • Lentils
  • Melon
  • Milk
  • Mushrooms
  • Nuts; almonds, cashews and pecans
  • Onions
  • Parsnips
  • Passionfruit
  • Pears
  • Potato
  • Raisins
  • Red meat
  • Sardines
  • Seeds such as; sunflower seeds, pepitas, sesame
  • Soy including; milk, beans, tofu and tempeh
  • Spinach
  • Sweet potato
  • Tomatoes (sundried)
  • Turnips
  • White Beans
  • Yoghurt

 

Goitrogens – how they affect the Thyroid

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goitrogens

What is a goitrogen?

Goitrogens are substances that cause the thryoid to enlarge forming a “goitre”. They may be foods, pharmaceutical drugs (eg, lithium) or chemicals in environmental pollution.

How do they affect the Thyroid?

They can affect the thyroid’s ability to produce metabolism regulating hormones, by interfering with iodine metabolism. This causes the pituitary gland to release thyroid stimulating hormone which may cause the thyroid to eventually lay down more cells in an effort to increase its production of hormones, leading to an enlarged thyroid or “goitre”.

Should we stop eating Goitrogens?

While it could be a good idea to minimise goitrogens in those who have a thyroid condition it’s not necessary to avoid all of them all of the time. Keeping the foods that are high in goitrogens to a minimum, and also eating them cooked, steamed or fermented, will help reduce exposure to goitrogens.

Also getting enough iodine by eating plenty of iodine rich foods such as; seafood, seaweed, yoghurt, cow’s milk and eggs, will help reduce the impact goitrogens will have on thyroid function.

There are so many wonderful nutrients in these foods, that I wouldn’t advocate cutting them out altogether.

Foods that have a high Goitrogenic effect on the thyroid;

  • Bok Choy
  • Broccoli
  • Brussel sprouts
  • Cabbage (including sauerkraut and kimchi)
  • Cauliflower
  • Kale
  • Kohlrabi
  • Mustard and Mustard greens
  • Radishes
  • Swedes
  • Soy (soy isolates, soy milk and tofu)
  • Turnips

Foods with lower amounts Goitrogenic effect on the thyroid;

  • Almonds (raw)
  • Asparagus
  • Bamboo shoots
  • Cashews (raw)
  • Flaxseeds (linseeds)
  • Peaches
  • Peanuts (raw)
  • Pears
  • Pine Nuts
  • Pumpkin seeds
  • Radishes
  • Spinach
  • Strawberries
  • Sweet Potatoes
  • Walnuts (raw)

Steaming, cooking and fermenting all of these foods reduces goitrogenic substances considerably.

Master Elixir Recipe

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iphone-5-up-to-1-4-15-017

Ingredients;

Equal parts;
  • turmeric root
  • chopped garlic
  • diced onion
  • chopped hot chillies (wear gloves and be prepared to have your sinuses cleared!)
  • grated or sliced ginger
  • grated horseradish
  • chopped carrot
  • chopped apple
  • diced celery
  • orange and lemon pieces

Optional;

  • mustard seeds
  • parsley
  • oregano
  • thyme
  • juniper berries
  • Himalayan salt

Apple Cider Vinegar (make sure it’s organic with the “Mother”)

health-elixir

Instructions;

  1. Mix all the ingredients in a bowl, except for the vinegar.
  2. Fill 2/3 of a large jar with the mixture. Make sure the jar seals well.
  3. Pour in the apple cider vinegar on top of the mixture until it fills up to the top.
  4. Close tightly.
  5. Shake well.
  6. Store the jar in a cool, dark place for up to 2 weeks. Shake well as often as possible, at least once a day.
  7. After 14 days, strain it through a muslin cloth, into a bowl, to pour into a jar.
  8. Squeeze well to make sure all the juice comes out.

This elixir will be VERY HOT, so start with small amounts, maybe use it as a salad dressing first and then build up the amount as your taste buds get used to it. It’s best not to dilute it with water.

kombucha

This elixir may help with;

  • stimulating the immune system
  • feeding beneficial gut bacteria as a pre-biotic
  • killing harmful gut bacteria and yeasts (including candida)
  • stimulating metabolism
  • weight loss by increasing satiety (a feeling of fullness) and reducing appetite
  • reducing blood triglycerides, cholesterol and blood pressure
  • regulating blood sugar levels
  • alkalising the system by regulating the pH level
  • preventing and reducing indigestion and reflux
  • detoxification of the liver
  • cleansing lymph nodes of toxic waste
  • soothing and healing mucous membranes such as throat, gut lining, urinary tract
  • inhibiting and reducing muscle cramps
  • reducing post exercise muscle fatigue

As this is a fermented drink, it may cause issues for those suffering from high levels of histamines. Come and see me to reduce histamine levels naturally.

Easy Homemade Baked Beans – Lycopene rich

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baked-beans

Ingredients;

  • Splash of coconut oil, rice bran oil or butter
  • 1 small brown onion, peeled and diced
  • 1 tin of crushed tomatoes
  • ¼ cup semi-dried tomatoes (or a tablesoon of tomato paste)
  • 400g can of Borlotti beans (or your favourite beans), drained and rinsed
  • 1 tsp dried cumin (optional)
  • 1 tsp dried oregano (optional, but really nice!)
  • 1 tsp dried thyme (optional, but really nice!)
  • ½ tsp dried cayenne pepper (optional)
  • Sea salt & cracked black pepper
Directions;
  1. Heat oil in a frypan over medium heat.
  2. Add onions and cook, stirring, until onions are translucent.
  3. Add tomatoes and simmer for a few minutes to release their sweetness.
  4. Add beans, herbs and spices and continue to simmer for 10 more minutes.
  5. Taste and season with sea salt and freshly cracked pepper.

Porridge using soaked oats

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Jar of oats

Ingredients:

 

  • 1 cup oats, rolled or cracked – NOT the quick cooking kind, but the ‘old fashioned’ whole oats (organic is best)
  • 1 cup warm water
  • 2 Tblespns plain whole milk yogurt, whey, kefir or buttermilk
  • 1 cup water

OPtional Extra’s;

  • ½ tsp sea salt
  • 1 Tblespns ground nuts & seeds such as; Brazil, almonds, walnuts, pepita’s, sunflower seeds & flax seeds.(Don’t use these if diverticulitis is an issue)
  • Adding psyllium husks, chia seeds and slippery elm will increase the fibre content. (Don’t use chia seeds if diverticulitis is an issue)
  • Coconut sugar, rapadura sugar, raw honey or real maple syrup (not maple flavouring) to sweeten.
  • Touch of butter, ghee, cream or milk, optional, but especially good for the kids
  • Other nice optional additions include; grated apple, chopped dried fruit such as; sulphur-free apricots, figs, sultanas or cranberries.

healthy breakfast ingredients

Preparation:

 

Mix the oats with warm water and whey or yogurt, cover and leave out (preferably not in the fridge unless the nights are hot) for at least 7 hours or overnight. In the morning, bring an additional cup of water to a boil with the sea salt. Add the soaked oats, reduce the heat, cover and simmer for several minutes. Remove from heat, stir in optional flax seeds and other fibre and let stand for a few minutes. Serve with the ghee, butter or cream and sugar, honey or real maple syrup.

 

Embed from Getty Images

 

Image courtesy of Mister GC at FreeDigitalPhotos.net

Image courtesy of KEKO64 at FreeDigitalPhotos.net

Beetroot Dip Paleo and GAPS friendly

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Beetroot

Beetroot Dip

  • 2 medium to large beetroots, scrubbed and cut into chunks
  •  1 small onion
  • cloves garlic, peeled and quartered
  • 1/4 lemon, juiced
  • 1/2 tsp Garam masala powder* (optional)
  • 1 tsp paprika
  • Salt & Pepper
  • 1 tsp apple cider vinegar
  • Olive oil
  • (1/2 hot chilli, halved long ways)
  • Foil

 

(* If you don’t have garam masala, you can replace it with 1/8 teaspoon ground cumin, 1/8 teaspoon ground coriander, 1/8 teaspoon ground cinnamon & 1/8 teaspoon paprika)

 

Instructions:

  1. Pre-heat oven to 180C
  2. Place a piece of foil (long enough to wrap your ingredients in, so probably a bit longer than a roasting dish) on the table ready for your beetroot.
  3. Cut the stems off and scrub the beets carefully to remove dirt and most of the skin. Cut beetroot into chunks and place on the piece of foil.
  4. Peel onion and garlic, cut into chunks and place on the beetroot. (If you want your dip to have a bit of heat to it, cut a hot chilli in half long ways and add in.)
  5. Season with salt & pepper, drizzle with olive oil and squeeze on a bit of lemon juice.
  6. Wrap the foil carefully into a long parcel, place parcel in a roasting dish and roast until done (roughly 90 mins, check with a fork).
  7. When the beetroot is roasted soft, blend the ingredients until smooth. (I used a wand mixer, but blender would work just as well.)
  8. Add in olive oil, vinegar, lemon juice, garam masala, paprika and blend together.
  9. Season with salt & pepper and adjust spices until right.
  10. Refrigerate overnight and serve cold!

Image courtesy of Simon Howden at FreeDigitalPhotos.net

Vegetarian and Vegan “Bone Broth”

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Veggie stock

Ingredients:
1 small onion, chopped
2 cloves of garlic, smashed
1 cup shiitake mushrooms, sliced (or regular if shiitake unavailable)
½ chilli, sliced (use more or less depending on how spicy you like it)
1 tablespoon coconut or rice bran oil                                                                                                          1 Tblespn of dried wakame reconstituted in a bowl of water
1 carrot, chopped
1 rib celery, chopped
5cm piece of ginger, peeled                                                                                                                           5cm piece of turmeric root                                                                                                                             1 bay leaf
2 1/2 litres water
1/2 cup loosely packed coriander leaves                                                                                                 1/4 cup fresh parsley, roughly chopped
1 cup spinach and/or kale
1 tspn sea salt
juice of ½ a lemon
Tamari to taste
1 Tblespn of organic light miso paste
1 tspn spirulina

 

  1. Heat the oil and sauté the onions, garlic, chilli and mushrooms together until soft.
  2. Drain the water off the wakame and combine with carrots, celery, ginger, turmeric and water in a pot, bring to a boil, and then simmer 45 minutes.
  3. Remove from heat and strain.
  4. Combine broth with sautéed mushroom mixture, coriander, spinach, kale, lemon juice, sea salt, tamari, miso and spirulina.
  5. Allow the heat of your broth to wilt the coriander, parsley, spinach and kale.
  6. Ladle into bowls or mugs and enjoy the spicy aroma of this fabulous gut-healing broth.