The blood type diet

I have been asked about the blood type diet.
This is from a nutritional researcher whose opinion and conclusions I value above any other I have read:
Lessons from Jon Barron
The Blood Type Diet
In this week’s excerpt from Lessons from the Miracle Doctors, Jon Barron examines the pros and cons of the Blood Type diet.
Daily Health Tip Image”Right now, the Blood Type diet and its variations are all the rage. They are based on an entirely different approach to determining the optimum diet than I have outlined. The basic idea behind these diets is that blood types evolved from the lifestyles and diets of different groups of humans over the millennia; therefore, you need to eat the diet natural to the group from which you are descended. The cornerstone of the diet is the premise that certain proteins/glycoproteins in food, called lectins, ape the glycoproteins on red blood cells, thus triggering immune reactions from the matching blood type. Is the premise valid?
Probably not so much. Yes, there is no question that different foods definitely have high allergy potential for many people, but the problem appears to be less with the lectins than with the ability of the digestive tract to fully break down the proteins in food. This is evidenced by the fact that the simple addition of supplemental digestive enzymes with meals and proteolytic enzymes between meals can often help reduce food allergies dramatically. In fact, there is little evidence that lectins, other than a handful of exceptions such as ricin (which will affect anyone of any blood type), present a problem for the human body of any blood type.
But that aside, doesn’t the Blood Type diet work for some people? Absolutely! Simple math works in its favor. If you tell an O, an A, or an AB not to eat dairy because they don’t have the right blood type, then you’ve just told the vast majority of people in the world not to eat dairy. Considering all of the problems associated with commercial dairy we’ve already discussed, a lot of people are going to feel significantly better on the diet, regardless of blood type. (Chalk that up in the win column for the diet.)
On the other hand, you’ve also just told a lot of Asians (they have the highest percentage of blood type B in the world) that they’ll thrive on dairy. Probably not such a good thing since about 90 percent of all Asians suffer from lactose intolerance. (And that would need to be chalked up in the loss column.) Bottom line: if the diet works for you, then use it, but understand that your good results are probably based more on casino odds than science.”
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Monsanto’s Losses Widen as Seed Sales Decline

Agricultural business giant Monsanto Co. reported worse-than-expected losses for its fiscal fourth quarter on Wednesday, due to lower sales of its genetically engineered seeds.
http://www.nytimes.com/aponline/2013/10/02/business/ap-us-earns-monsanto.html
Absolutely LOVING this result!
Couldn’t happen to a more evil company!
“Worse than bankers or munitions manufacturers?” you ask.
“Too bloody right!” I reply.
They only kill you this lifetime.
Monsanto’s destruction will be felt for generations for if mere fast food can alter your DNA so it damages your children and their children, what will GMOs be found to do?
Nothing less me fears.
So, my good friends, keep spreading the word.
Starve the beast of its financial energy.
Make evil unprofitable!
Support organic growers and local farmers markets or grow your own.

Blood donations from people vaccinated against HPV may be harmful to recipients

S.A.N.E. Vax, Inc., contracted with an independent lab which tested 13 Gardasil vials from 13 different lots from all over the world and found that the genetically modified HPV DNA strands present in Gardasil had firmly attached to the vaccination’s aluminum adjuvant in a whopping 100% of the samples tested.
While natural HPV DNA does not stay in the bloodstream long, the aluminum binding allows the genetically modified recombinant HPV DNA (rDNA) to behave differently, potentially entering cells and wreaking havoc.
The vials were analyzed after a concerned parent contacted S.A.N.E. Vax, because her 13-year-old daughter developed an auto-immune reaction that would later be diagnosed as acute juvenile rheumatoid arthritis within 24 hours after receiving her third Gardasil vaccine. Two years following the incident, the girl’s blood still tested positive for HPV DNA that should not be there. In fact, these strands have also been found in post-mortem samples as well, as in the case of teen Jasmine Renata, who died inexplicably in her sleep six months after receiving a Gardasil shot.
S.A.N.E. Vax points out that both Merck, the pharmaceutical company that manufactures Gardasil, and the U.S. Food and Drug Administration (FDA) claimed there was no viral DNA in Gardasil at the time of its “fast-tracked” approval. Milford Hospital Pathologist Dr. Sin Hang Lee, who analyzed the Gardasil vials, testified, “Undegraded viral and plasmid DNA fragments are known to activate macrophages, causing them to release tumor necrosis factor, a myocardial depressant which can induce lethal shock in animals and humans.”
http://www.naturalnews.com/042227_HPV_vaccines_blood_donations_adverse_reactions.html

Flourless Brownies

Posted by Lindsey G.
I try to eat mostly grain free when it comes to desserts. We also do not use any refined sugars and really stick to mostly raw honey and maple syrup in our treats. I have tried a few different ‘grain-free’ brownie recipes and have been less than thrilled with the results. It turns out grain-free brownie recipes can be kind of tricky to get right. I find the coconut flour brownies to be hard to swallow (to dry!) and the almond flour ones don’t agree with me. This is why I haven’t posted a true brownie recipe yet on my blog.
I was so excited last week when I stumbled upon an amazing recipe for flourless brownies made with natural sweeteners in another fellow blogger, Ditch the Wheat’s cookbook, Indulge, which includes over 70 grain-free and paleo treat recipes. You heard that right…this is a completely flourless recipe – that means gluten-free, grain-free and almond and coconut flour free! The only ‘flour’ in these is the cocoa powder. These brownies are more than spot on. They are brilliant! These are going to be my go-to brownie recipe from now on!
Ingredients
4 large eggs
1 cup unsweetened cocoa powder
1 cup of coconut palm sugar*
¼ cup + 1 tbsp extra virgin coconut oil
2 tsp vanilla extract
1/8 tsp salt
Directions
Preheat oven to 350°F (177°C). In a bowl, mix all the ingredients until velvety smooth (I used my Vitamix!). Pour into a parchment paper lined 8 x 4 loaf pan. Bake for 25-30 minutes. The brownies will be soft in the middle at 30 minutes and have a slight jiggle. Leave the brownies for at least 5 hours before cutting and eating (I personally couldn’t wait that long and I put them in the fridge after about 15 min of cooling down time and then ate them about an hour later!).
This recipe makes 8 brownies.
*I now use 3/4 cups maple syrup (Grade B) in place of the palm sugar for a moist and gooey texture. Cooked for 30-35 minutes the center will appear to be uncooked but after cooling for a few hours (or in the fridge) it will settle and be more firm. The texture will be more like a molten chocolate cake.
http://www.homemademommy.net/2013/01/flourless-brownies.html