thanks for reposting this. i plan to really check it out this time -------------- Original message -------------- From: "Reece Jennings" <[EMAIL PROTECTED]> Amazing analysis and research, Keith! You're very attuned to what's good for you and what may NOT be, and what absolutely is not. I give your parents a lot of credit for picking up the dairy allergy. I'm guessing you were 'cholichy (sp)', irritable, in pain, had much diarrhea...as a baby I mean! LOLLOL!
Here is a good starting place to see what foods are beneficial or avoid for your blood type. For instance, BANANAS! A BIG avoid for your blood type! http://www.dadamo.com/typebase4/typeindexer.htm Click on the food, veggie, fruit, and you get a comprehensive analysis of the food, and whether it's good for each of the 4 blood types. The main problem with foods for specific blood types was demonstrated to me when I tested for my blood type. I ordered a kit from The people who put together this food list...Dr. D'Adamo...The way the test works is... There are 4 substances in little dishes. You place a drop of blood into each little dish. Your blood type is determined by which Of the substances cause the blood drop to coagulate...form little clumps. It's VERY obvious. And that, coupled with Dr. D's explanation Of why a food is good for type O but not type A, convinced me that the theory is very plausible. In other words, foods that cause your blood cells to 'Agglutinate', or clump together, are problematic for that specific blood type. That, and the fact that A and AB people have much lower digestive enzyme levels in our digestive tracts, cause us to be more susceptible to certain foods, AND diseases. For instance, A and to a great extent AB...cancer cells are similar to our cells, so our immune systems are sometimes fooled into not fighting cancer cells until it's almost too late. This blood type thing is huge, but not widely known yet. It's getting there, though. I take blood-type specific supplements, and they have helped me tremendously! NONE of us want to hear that our favorite foods are bad for us! So we don't delve into it. But you hit it about the foods that give you the most pleasure are the ones that are the worst for you. It's true! I've posted this site before, but here it is again. It's the gateway to all of the scientific date, the Vitamin store, and the food type analyzer. www.dadamo.com Worth a look! Godspeed on your journey, my friend... Maurice Jennings Have you or someone you know been threatened with foreclosure? KEEP your home and Stop Foreclosure in its Tracks! Get a Free, No Obligation Evaluation => http://www.legacyhomesavers.com -----Original Message----- From: scifinoir2@yahoogroups.com [mailto:[EMAIL PROTECTED] On Behalf Of [EMAIL PROTECTED] Sent: Wednesday, August 22, 2007 7:42 AM To: scifinoir2@yahoogroups.com Subject: RE: [scifinoir2] Dark Side of Soy Excellent calll! I'm type AB. I was born allergic to milk and my mom had to feed me similac (I think), a soy-based formula. Not sure what my symptoms were back then, but must have been intense. Around the age of four, whatever my milk allergies were, they diminished somewhat, and I started drinking it with a vengeance. For the next *twenty* years I drank at *least* a quart of milk each day! I've mentioned this before, but to this day the only foods I have to struggle to stay away from are ice cream and milk. I've gone cold-turkey vegan for three months with no problems, dropped my intake of beef and fried foods, cut back on bread and sugar. No real problems with any of it. Ice cream is the one food I've actually dreamed about when trying to be responsible. Even now, when I allow myself that cheat treat on the weekends, I'll often pass up pizza, cake, onion rings, or pie in favor of a milkshake. Crazy, but when I drink a milkshake, I literally close my eyes, savor it, and sigh lik e one of those stupid people on TV commercials. You know the ones: the actors who act damn near like they're having a--shall we say "intimate" moment--with their food? That's me and ice cream. I've heard it said that we are sometimes ironically drawn to the very foods that might not be good for us. So for now I try to be careful and limit how much ice cream I eat. I eat sherbert, frozen yogurt, Yoplait and related yogurts, and have tried every type of frozen alternative possible (rice, soy, almond), but none of it is satisfying like real ice cream. The best alternative I've found so far to pure ice cream is a fruit smoothie from Planet Smoothie, made with strawberries, bananas, and frozen yogurt. Not sure how much better (if any) their yogurt is for me, but I don't seem to get the mucous reaction as much with them. I freeze fruit at home, notably bananas, which when frozen can approximate the creaminess of ice cream in a smoothie. I'm now exploring creating my own smoothies at home, using various tropical fruits to replace the ice cream and sugars. One problem is that, being in America, we're often limited to an understanding of what else is out there. Think of how most Americans only drink bland sodas like Coke and Sprite, while Latinos (and Blacks, often) go for more tropical flavored drinks. I remember Magic Johnson saying that he had to explain to his white associates why he insisted on strawberry, grape, and orange sodas in his theatres. The white folks thought Coke and Sprite were sufficient. That narrow range of tastes extends to desserts and treats as well. For example, I've started frequenting Mexican and Latin American grocery stores and eating places, and am astonished at the number and variety of tropical fruits I've never heard of. There's one from Central America called "guanabana" that's often used in smoothies in Latino establishments. It has an incredible flavor. That, mixed with frozen ba nanas and strawberries, could function as an ice cream substitute for me. So my goal is to learn more about various fruits from around the world, and to experiment with concoctions of them in smoothies.I picked up a book on making smoothies and mixed fruit drinks as a starting point. I know part of my longing is for the cold, sweet creaminess of milkshakes, so freezing fruits like bananas helps a bit there. Hopefully fruits like guanabana and others will allow me to reduce or eliminate the ice cream component altogether. I think I just need to spend some major time expanding my knowledge past the typcial American treats. Any suggestions on this front will be helpful. -------------- Original message -------------- From: "Reece Jennings" <[EMAIL PROTECTED]> I hear you! Judging by the mucous buildup, I would venture to say that your blood type is 'A', or 'AB'...? Maurice Jennings Have you or someone you know been threatened with foreclosure? KEEP your home and Stop Foreclosure in its Tracks! Get a Free, No Obligation Evaluation => http://www.legacyhomesavers.com -----Original Message----- From: scifinoir2@yahoogroups.com [mailto:[EMAIL PROTECTED] On Behalf Of [EMAIL PROTECTED] Sent: Tuesday, August 21, 2007 11:38 PM To: scifinoir2@yahoogroups.com Subject: RE: [scifinoir2] Dark Side of Soy i'm allergic to dairy, too, in a minor way. I sometimes get some mucous buildup when I drink or eat too much milk-based stuff, so I'm careful. No gastrointestinal problems, but then, I know that mucous buildup in the body ain't no joke either -------------- Original message -------------- From: "Reece Jennings" <[EMAIL PROTECTED]> IF you can tolerate milk without any problems, I doubt you will have trouble with soy! Me...dairy products cause me BAD digestive issues, bleeding hemmorhoids, spiked blood pressure...YIKES! Not so bad lately because I take blood-type specific vitamins...type A...and rarely take dairy products... This particular product has helped immensely with my allergic reactions: ============================================================================ ========================== http://www.4yourtype.com/prodinfo.asp?number=BT004 Deflect Detailed Description One of Dr. DAdamos most popular and foundational formulas, Deflect® has a wide range of applications, including * Assisting weight loss * Enhancing metabolism * Aiding in maintaining the integrity of the digestive system. When you eat a food containing a protein lectin not Right 4 Your Type, these lectins adhere to carbohydrate receptors throughout the intestines. While the reaction takes place in the gut, the harmful effects can reveal themselves throughout the body, in symptoms ranging from bloating and allergy-like conditions to weight gain and lethargy. Even if you were to follow the Blood Type Diet®, repeated lectin response leaves behind years of damage. Deflect goes to work right away on existing lectin damage, scrubbing away harmful lectin attachments. Minimize lectin damage from the avoid foods you eat, and repair existing lectin damage with Dr. DAdamos revolutionary Deflect formulas. Since each blood type is susceptible to different lectins, Dr. DAdamo has designed formulas specific to each blood type. ============================================================================ ========================== Maurice Jennings Have you or someone you know been threatened with foreclosure? KEEP your home and Stop Foreclosure in its Tracks! Get a Free, No Obligation Evaluation => http://www.legacyhomesavers.com -----Original Message----- From: scifinoir2@yahoogroups.com [mailto:[EMAIL PROTECTED] On Behalf Of [EMAIL PROTECTED] Sent: Tuesday, August 21, 2007 9:37 AM To: scifinoir2@yahoogroups.com Subject: RE: [scifinoir2] Dark Side of Soy I know of a couple other people allergic to soy. I always thought wheat was the silent product to which a lot of folks are unknowingly allergic, but soy seems to be an issue to. Do you know if your or others' soy allergies are to processed soy? What about the beans themselves, or the fermented product? I occassionally drink a protein drink made from whey. I really love it because it's tasty and mixes extremely well with milk. -------------- Original message -------------- From: "Reece Jennings" <[EMAIL PROTECTED]> Thanks for this. I had started using a protein drink for blood type 'A' folks. It had a Soy base, and I started getting spacy and more irritable than usual. This was last week, and I remembered why I had stopped using this product a couple of years ago. It took 3 days, but I gradually got back to normal. I have always had trouble with Soy, along with a few other things... Maurice Jennings Have you or someone you know been threatened with foreclosure? You have a choice to Stop Foreclosure in its Tracks! Get a Free, No Obligation Evaluation => http://www.legacyhomesavers.com -----Original Message----- From: scifinoir2@yahoogroups.com [mailto:[EMAIL PROTECTED] On Behalf Of [EMAIL PROTECTED]: Tuesday, July 10, 2007 11:54 PM To: scifinoir2@yahoogroups.com Subject: [scifinoir2] Dark Side of Soy http://www.alternet.org/healthwellness/56087/ As someone conscious of her health, I spent 13 years cultivating a vegetarian diet. I took time to plan and balance meals that included products such as soymilk, soy yogurt, tofu, and Chick'n patties. I pored over labels looking for words I couldn't pronounce. Occasionally an ingredient or two would pop up among my fake sausages. Soy protein isolate? Great! They've isolated the protein from the soybean to make it more concentrated in my veggie dogs. Hydrolyzed soy protein? I never successfully rationalized that one, but I wasn't too worried. After all, in 1999, the FDA approved labeling found on nearly every soy product I purchased: "Diets low in saturated fat and cholesterol that include 25 grams of soy protein a day may reduce the risk of heart disease." Soy ingredients are not only safe -- they're beneficial. After several years of consuming various forms of soy nearly every day, something wasn't right. I felt reasonably fit, but somewhere along the line I'd stopped menstruating. I couldn't figure out why my stomach became so upset after eating edamame or why I was often moody and bloated. It didn't occur to me at the time to blame soy, heart-protector and miracle food. When I began studying holistic health and nutrition, I kept running across risks associated with eating soy. Endocrine disruption? Check. Digestive problems? Check. I researched soy's deleterious effects on thyroid, fertility, hormones, sex drive, digestion, and even its potential to contribute to certain cancers. For every study that proved there was a connection between soy and reduced disease risk, others cropped up to cha llenge these claims. What was going on? "Studies showing the dark side of soy date back 100 years," says Kaayla Daniel, PhD, clinical nutritionist and author of The Whole Soy Story: The Dark Side of America's Favorite Health Food.Ê "The 1999 FDA-approved health claim pleased big business, despite massive evidence showing risks associated with soy, and against the protests of the FDA's own top scientists. Soy is a global four-billion-dollar industry that's taken these health claims to the bank." Besides heart health, the industry says that soy consumption can alleviate symptoms associated with menopause, reduce the risk of certain cancers, and lower levels of LDL, the "bad" cholesterol. Epidemiological studies have shown that Asians, particularly in Japan and China, have a much lower incidence of breast and prostate cancer than in the US, and many of these studies trace the results back to a traditional diet that includes soy. Daniel says a common misconception is that Asians are consuming more soy than they actually are; soy accounts for only about 15 percent of their total calories, or nine grams per day. Asian diets include small amounts of primarily fermented soy products, such as miso, natto, and tempeh, and some tofu. By contrast, in the US, processed soy food snacks or shakes can contain over 20 grams of soy protein in one serving. "There is important information on the cancer protective values of soy," says Ed Bauman, PhD, clinical nutritionist, head of the Bauman Clinic in Sebastopol and director of Bauman College of Holistic Nutrition, who cautions against painting the bean with a broad brush. "As with any food, it can have benefits in one system and detriments in another. If there is an individual sensitivity, one may have an adverse response to soy. And not all soy is alike," he adds, referring to processing methods and quality. Soy is indigenous to Eastern Asia, wh ere it was once considered toxic and used only as a cover crop. It was eventually fermented for better digestibility; it had long been known that soy caused extreme digestive distress if consumed raw or undercooked. Fermenting soy deactivates these harmful constituents and creates health-promoting probiotics, the good bacteria our bodies need to maintain digestive and overall wellness. Daniels mentions that Asian populations may have had success with soy because they are consuming primarily the fermented forms. As soy moved west, it became a new addition to the diets of Europeans and Americans. "Soy is not a native food to North America or Europe, and I think you have issues when you move food from one part of the world to another," Bauman says. "We fare better when we eat according to our ethnicity. I think soy is a viable food, but we need to look at how it's used and maybe consider using other food stock that's more indigenous." [Non -text portions of this message have been removed] Yahoo! Groups Links [Non-text portions of this message have been removed] Yahoo! Groups Links [Non-text portions of this message have been removed] Yahoo! Groups Links [Non-text portions of this message have been removed] Yahoo! Groups Links [Non-text portions of this message have been removed] Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/scifinoir2/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/scifinoir2/join (Yahoo! 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