Tag Archives: Eating for blood type

Guest post: Patient, heal thyself (part 2)

Chicken_broccoli florets_chives_garlic_goatcheese

Following on from his previous post, I welcome back KJ to share more of his ‘eating according to blood type’ journey.

To begin our trek through my experiences of late, Fiona suggested I share some of the challenges I was facing before beginning the Type A eating plan. To begin, I feel compelled to mention that, for nine years before I moved to Europe, I was under the care of one of what I believe to be the greatest naturopathic physicians of the last and current centuries, Dr. N. V. Tyree, who has since retired. He never prescribed a drug for my ailments and his treatments were everyday ingredients found in most homes. I also might add, just to see those eyebrows rise up in unison, he and I never met. The breadth of ailments he treated for me are numerous and his diagnosis was never flawed, no matter how many ‘carrots’ I threw into the soup. However, the details of this history are better suited for another topic, so I shall get back on track.

After several experiences with physicians on this side of the pond, I came to realize that my personal health was just that: personal, and if I wanted to maintain my health, it was going to be up to me to do so. We could spend hours on this topic, but the most recent events that were left hanging were my inability to get a skin condition properly diagnosed, a sleep pattern that was erratic, the need for a cane when walking (three years after my second hip replacement – on the same side), which was having a profound impact on my attempts to exercise to lose weight. I was significantly overweight, at the time I began the Type A plan, but my heart, was apparently, as the cardiologist said, ‘perfect.’ He also stated that diabetes was not in the cards, which was a relief. This good health report I attribute solely to eating properly. I believed that I had the basics down, from my previous experience with Dr. T.

So, with Fiona’s assistance, I began the plan with the hope of tackling at least one of the issues at hand: the skin issue. This problem was where my skin became inflamed by reasons other than mosquito bites (to which my body responds very negatively). In one instance, my skin was so red and began to swell, that the doctor who was looking me over called for an ambulance. This issue was present for a year, off and on, before ‘specialists’ prescribed a fourth-generation antihistamine and high doses of cortisone, which I took for a year. Anyone who has experienced cortisone knows that it is a soul-altering concoction that can cause even the most saintly among us to metamorphose into a Beelzebub with the ability to invoke unknown levels of terror. I sorted this out when I realized that the cat was spending an inordinate amount of time hiding in the flowerbed at the end of the patio. My partner just retired to his den, while shaking his head. His natural instinct for survival comes in handy, on occasions such as this.

When I began the plan, I vowed to follow Fiona’s advice: ‘if you call it a diet, you are doomed to fail.’ She’s right. Following a plan such as this will require a lifetime of commitment, not six months to make ready for the bikini season (they don’t wear well on my body type, anyway). During the first week, I was surprised by how much the Type A plan paralleled the very information that Dr. T. had suggested for me, years ago. It goes to show that truth is truth, no matter when and where you find it. I took this as confirmation that I was now on the right track.

What I learned from the Type A eating plan was that I had some of the basics, but there was much more to address and this plan provided the necessary information for me to expand my knowledge and increase my self-reliance.

Within two weeks of beginning this plan, my skin appeared to lose some of its sensitivity to heat and the small red spots began to disappear. Within four weeks, my skin was almost normal, and by the sixth week, the redness had all but disappeared. Within eight weeks, I began to gradually – and continually – reduce my intake of cortisone, until I could stop it altogether. Within ten weeks, I was able to cut my intake of the antihistamine down to half. Within twelve weeks, I was able to cut it down to weekly doses, or as-needed, depending on how sinful my cooking was at the time. Fiona may appear to be an angel, by most accounts, but she does prepare concoctions that would tempt most of us to sin.

My current physicians – all of them, specialists included – say that this change came about by time and good medicine. When I explained to them that this was a new eating plan, and had nothing to do with their prescriptions (which I would still be taking, if not for this eating plan), they scoffed and – to the man (and woman) – they discounted the eating plan as having any direct benefit. I should have screamed in the face of such ignorance, but it caused me to only shake my head in disbelief. One has only to understand that students of medicine in Germany are taught: ‘natural medicine does not work.’ This was told to me by a recent graduate from medical school and it explains much about the current attitudes in medicine. If you take up an eating plan that is based on the blood-type eating plan, you will have to prepare yourself for this reaction from your physician.

However, one should keep in mind that eating according to one’s blood type is not a ‘medical treatment of an ailment,’ but a change in what we take into our bodies for fuel. The reality that it just might help diminish some of our health issues is a bonus – although not an unexpected one, for those who have experienced this change.

One aspect of this new direction (no, it has nothing to do with those singing lads from the UK, sorry) which causes me to smile to myself – and my partner to frown with worry, that this might finally be time for the white-coat-brigade – is that the food I am preparing is simple, easy and rather tasty. From looking at the photos of my meals you may question this, but don’t be put off by the imagery. The food is very tasty. Case in point:

Dinner tonight was chicken breast sautéed in walnut oil with a clove of minced garlic, an abundance of chopped chives and poached for a few minutes in Prosecco, before draining out the remaining liquid and then gently browning the meat. The broccoli florets were steamed and then dressed with the liquid drained from the chicken/chives/garlic and then topped with finely grated (and aged) goat cheese, while the chicken was topped with the sautéed chives and minced garlic. A sprinkling of sea salt on the lot added just a bit more flavour to the meal. A glass of chilled Prosecco was a necessary complément, of course. While the photo may not be complimentary, I assure you my taste buds thoroughly enjoyed the event.

Guest post: Patient, heal thyself (part 1)


Today I would like to welcome KJ. KJ has been unflaggingly following the ‘eat according to your blood type’ plan, reaping quite substantial benefits. Here is what he has to say:

A couple of months ago, I was wandering around the interweb and came upon the portion that Fiona has carved out of the virtual world for her blog. At the time, I was attempting to regain some control of my eating pattern and, to abbreviate what could become a long and not-very-noteworthy tome, I read her section on ‘Weight Loss,’ wherein she described her own bout with nature’s disagreement regarding her preferred eating pattern, the outcome of which was that surprising weight-gain that happens when we get older and are still eating the ‘good stuff.’ I was also looking for a natural means of repairing a medical condition for which doctors had provided no relief, other than chemical. Within her weight loss topic, she has listed several options that she employed, including Dr. Peter D’Adamo’s suggested method of eating according to one’s blood type.

After a few messages back and forth between Fiona and myself, I ordered two books from Amazon, related to Dr. D’Adamo’s method and, possessing some aspects of a Type A personality, as well as having Type A blood, I implemented the plan immediately. I stayed within the list of ingredients in the ‘Eating for Blood Type A’ book, but, temporarily lacking the cookbook for blood types, I was left to devise my own menus. As a result of many discussions with – and much guidance from – Fiona, she has asked me to contribute some of the menus that I have developed over the course of the past few weeks. As I have been carefully adhering to the plan outlined in the books I received, anything I contribute will be related to my specific blood type. If you are reading this post carefully, you will already know what that type is. Or, you can start at the beginning of the alphabet and select the first letter. Whichever method produces the best results for you will enable you to follow my notes.

Fiona has respectable credentials in her field and has established herself as a credible source for solid information regarding proper nutrition and healthy living. Not to mention that she combines ingredients that, at times, appear almost sinful and, for my blood type, many of her tasty morsels are just that. So, Fiona suggested that maybe we should share some of what I am experiencing and cooking to benefit others who are on the same path as am I.

Before progressing further, one might wish to learn what credentials I possess in this field, and it is a fair question to ask of me. After all, I will be suggesting that you place some ingredients on a fork, raise it to your lips and then slip this concoction between them. A wise person would require that, at the very least, a smidgen of trust be established beforehand – a premise with which I am in complete agreement. So, here are my credentials: Zip. Nada. None. Reason enough for me to confine my contributions to what I cook and my experience with this eating plan. Did I mention that this portion of Fiona’s enterprise would be for folks with blood Type A? And, while I may appear to have one hand on the rudder in this undertaking, Fiona will be at the helm to make certain that I do not poison anyone.

I will admit to spending several years in hotel food/beverage and I learned table-side flambé service as a young lad, although I have since noticed that very few of the talents I learned during these early years can provide any support for my eating patterns to date.

Pan-poached chicken salad for Type A: I begin this dinner dish by sautéing garlic and chives in olive oil, adding raw chicken breast and when the ‘spittle’ from the pan is embracing the walls for one second, I add a generous dollop of Chardonnay. I should mention that one must be careful about the cooking temperatures for oil. I only sauté for a few seconds and do not use a large amount of oil. I will leave it to Fiona to discuss in depth how best to cook with oils. If I had worked the garlic and chives in the oil for a longer period, and then fried the chicken in the remnants, I would have had the makings of a rich and tasty concoction, which I am not supposed to eat, and which reminds me of an experience I had when living in south Texas, many years ago.

A wonderful cook of distinguished years (older than my grandmother), gave the leftovers in the pan a name. “You see, boy,” she remarked, with an accent rich in Southern US culture, and while stirring the darkened remnants of oil and spices left in the pan from cooking a hefty slab of beef, “this here drippin’s is what we all call fixin’s. It’s what you gots to have, to make a good gravy, or sauce. You can’t make no good gravy without the fixin’s.”

My partner would have knelt at her altar in supplication, had he had the opportunity to make her acquaintance. It is his belief that the ‘fixin’s’ are a basic food group and all meals should begin with this foundation. Although I am working diligently to disengage him from this mindset, a satisfied look of vindication takes possession of his countenance, when he sees me sautéing garlic and chives in olive oil – no matter how short the time span is in which I am performing this task.

Another experiment which made fast friends with my taste buds was spinach pasta with roasted garlic and chopped broccoli in walnut oil, topped off with feta cheese with herbs. Accompanied by a chilled glass of Chardonnay, it was a very good meal, from my point of view, until the cooking book for this eating plan arrived and erased my smug look of self-satisfaction. The reason for the alteration of mon visage, you might well ask? Spinach pasta is a no-no, according to the cooking book, whereas it received no mention in the first book. It shows that you have to have all of the tools to be successful at any undertaking and ordering both books at the same time would have allowed me to avoid this mistake. Fortunately, I did not fade away and the meal was fantastic.

What this demonstrates is that we can poke a pin hole in the hull of this craft, without sinking it. I had no immediate, overpowering reactions to the spinach pasta and now that I know it is not ‘allowed,’ I will substitute a more appropriate pasta for this dish. What still surprises me during this process, is just how easy it is to stay within the structured parameters of this eating plan, while still enjoying a meal that even causes my partner to glance over at my plate with some curiosity. Believe me, that is a rather significant development.