Weight loss

I couple of years ago I had an unpleasant encounter with the scales. I hadn’t weighed myself for nearly ten years, based on the premise that, as I had worn the same jeans for over a decade (washing them at regular intervals, obviously), there was no need. Beware! This can be misleading – it’s a bit like claiming that you haven’t gained weight because your shoes still fit…

After the age of forty, the metabolism slows down and where once you could have eaten three helpings of Death by Chocolate, you have to start to show some restraint. I was so shocked by my ten kilos’ excess baggage that I took immediate action. With a passion for good food and a limited attention-span, I wasn’t about to start weighing and measuring portions, whipping up disgusting powdered drinks or calorie-counting. My new eating plan (never ever use the word ‘diet’ – you will set yourself up for failure as it’s subliminaly connected with ‘punishment’ and ‘suffering’) had to be simple and sustainable. The approach I adopted (and continue to adopt as it’s certainly no hardship) is loosely based on several concepts:

  • Montignac’s food-combining method
  • Glycaemic index
  • Dr D’Adamo’s eating according to Blood-type
  • Boosting the metabolism

It’s important to eat three proper meals a day, with no snacks inbetween. If you’re eating properly, you shouldn’t need to ‘graze’ in order to keep your blood sugar at a healthy level. If you need to snack continuously to keep your blood sugar in check, there’s either something wrong with your diet or something wrong with your body, or both! You won’t lose weight without experiencing a certain amount of ‘hunger’. Listen to your body and eat enough at mealtimes to stop feeling hungry, but don’t overeat. Overeating even the healthiest of foods will lead to weight gain. Stop eating for the day after your evening meal and don’t eat again until breakfast time. This gives your body a well-deserved rest from its digestion duties allowing it to concentrate on other maintenance. I cut out potatoes and bananas (both very starchy) and had already stopped eating bread and pasta. But this was easy for me as it represented no loss. If it would be a real hardship for you to cut these things out, there’s always a way to incorporate them in reasonable (ie small!) quantities; the aim is not to punish yourself. Last but not least, drink water (lots of it), a glass of red wine or champagne (but only with meals) and pure unadulterated black coffee. There is absolutely no place in a healthy weightloss programme for diet sodas (the Dukan diet condones the use of diet drinks on the basis that they’re low carb; low carb perhaps, but the chemical toxicity plays havoc with the endocrine system).

Add to this reasonable and enjoyable daily exercise – anything from a  brisk walk to swimming, horseback riding, cycling, gardening or even whatever it is one does at the gym. Personally, I would rather gnaw my own arm off than visit a gym but, on the other hand, I do appreciate that there are people who think I’m out of my mind to hoist myself onto the back of a crazed and uncontrollable quadruped. Walking before breakfast is particularly beneficial as it boosts the metabolism for the day and increases fat burning.

The main thing with exercise is to do something you enjoy and to do it at least five times a week. That way, you will continue doing it and your enthusiasm will mean you increase your metabolic rate more efficiently. It is absolute rubbish that you have to suffer to see good results – on the contrary! Just one provisio: if your idea of ‘sport’ is remote-controlling the television, you are going to have to make an effort.

Try to avoid eating after about 8pm (or earlier if possible). You will sleep better and the fact that by breakfast time, you will have not eaten for about 12 hours counts as an ‘intermittent fast’. This is very beneficial as it gives your body a well-earned rest from digesting and it also means that you dip into your reserves.

Finally, I don’t think it’s a good idea to make weight-loss your primary objective; you’ll become obsessive and dispirited and it won’t happen. Weight loss should be a by-product of eating properly and moving enough.

The payoff of the above measures was that I lost my ten extra kilos in about five months and have not regained them.

Montignac’s food combining method

My husband introduced me to the Montignac philosophy, which was originally aimed at French business men who were eating five copious business lunches a week. He still swears by it and is more or less the same weight as he was in his twenties.

Certain food combinations are not allowed, such as fats and sugars, or animal protein and carbohydrates – so say goodbye to steak and chips or spaghetti bolognaise! Sugars are only allowed two or three times a week, but fats and proteins can be eaten as often as you like, as long as they are eaten on their own. 
For example you can eat cheese after a meal but accompanied by salad and not bread. Fruit can be eaten between meals and cereals and pulses must be unprocessed, to keep the GI rating low. The method also allows a glass or two of wine – preferably good quality red – to be drunk with food.

For more information : The Montignac method

Glycemic index

The glycemic index ranks carbohydrate-containing foods according to how they affect blood glucose, or sugar, levels and is something also addressed in the Montignac method. The index measures how much your blood sugar rises after you eat a specific food; the higher the number, the greater the blood sugar response. Pure glucose is used as a reference food (it raises blood sugar the quickest) and is assigned the arbitrary value of 100. All other foods are then given a number relative to it.

The GI value of a food is determined by the speed at which your body breaks it down and converts it into glucose, or sugar, which is your body’s main source of energy. High-GI foods are broken down quickly, causing a rapid rise in blood sugar, whereas low-GI foods take longer to break down, causing a slow, steady rise in blood sugar. A tip for lowering the GI value of the food you eat is to add some freshly squeezed lemon juice just before eating.

Eating foods with a low glycemic index doesn’t only have weight-loss advantages – it’s also essential for general health, as insulin spikes caused by eating high GI foods are very detrimental to the body.

For more information : The GI guide

Dr D’Adamo’s Blood type

The evolutionary theory of blood groups that is used by Dr D’Adamo stems from work by William C. Boyd, an immunochemist and blood type anthropologist who made a worldwide survey of the distribution of blood groups.

Blood group O is described by D’Adamo as ‘the hunter’ and is the earliest human blood group. The diet recommends that this blood group eat a higher protein diet. This is the only blood group suited to the popular ‘paleo’ and ‘primal’ diets.

Blood group A is called the cultivator, a more recently evolved blood type, dating back from the dawn of agriculture, 20,000 years ago. The diet recommends that people of blood group A eat a diet emphasizing vegetables and grains and free of red meat.

Blood group B is the nomad associated with a strong immune system and a flexible digestive system. The diet asserts that people of blood type B are the only ones who can thrive on dairy products and estimates blood type B arrived 10,000 years ago. However, people with blood type B tend to be from Asia (specifically, China or India), and not from northern Europe, whereas lactose intolerance is most common among people of Asian, South American, and African descent and least common among those descended from northern Europe or northwestern India.

Blood group AB is the enigma, the most recently evolved type, arriving less than 1,000 years ago. In terms of dietary needs, this blood type diet is regarded as an intermediate between blood types A and B.

For more information : Eat right for your type

Boost the Metabolism

Do reasonable aerobic and weight-bearing (muscle-building) exercise. Exercise performed on an empty stomach (for example first thing in the morning)  is particularly beneficial for weight loss.

Drink plenty of water

Drink black coffee (preferably organic), especially before exercising

Eat spicy food

As with most things, there is a fine line between benefit and drawback; the right amount of coffee or red wine is extremely beneficial, too much detrimental.

Supplementation

There are many supplements claiming to help with weight loss but beware; some can be dangerous. I have taken (or still take) all of these supplements at some point, and can recommend them for an added boost.

B complex vitamins are important for blood sugar balance as they are necessary for glucose metabolism.

Chromium is vital for the metabolism of sugar. It is excellent for keeping the blood sugar balance in check and, as such, can even reverse insulin resistance.

Omega 3 fish oil (or flaxseed oil) helps maintain a good metabolism and has an anti-inflammatory action. As a general rule our Omega 3:Omega 6 ratio is out of whack (we usually have too much Omega 6 in relation to Omega 3) so supplementing helps to correct the balance.

Co-enzyme Q10, which is vital for energy production and carbohydrate metabolism. We become increasingly deficient with age and deficiency signs can include depleted energy and weight gain.

Glucomannan (or konjac root) is a very concentrated source of fibre which will lower the glycemic index of anything you eat subsequently.

Magnesium, like chromium, is necessary for keeping blood sugar balanced. It is also necessary for energy production, bone health and muscle relaxation. Finally, it calms the adrenal glands which is absolutely vital within the framework of a weight loss programme.

5-HTP if you suffer from food cravings

I always purchase from iherb, who have, in my experience, the best service and most competitive prices. Use the code ‘LOT149’ for a discount off your first order.

34 responses to “Weight loss

  1. I have recently started a website, the info you provide on this web site has helped me greatly. Thanks for all of your time & work.

  2. I enjoy, cause I found exactly what I used to be taking a look for. You have ended my 4 day lengthy hunt! God Bless you man. Have a great day. Bye

  3. Weight loss isn’t rocket science, is it? Thanks for this article and will definitely be referring back to this page. Good luck with your lifestyle journey!

  4. It has been several weeks since I began the Type A process and there are noticeable changes. In spite of the early summer cold from which I am still recovering, I feel better and I can see some weight-loss already, as well as a change to my skin condition. I did have a flare-up of the latter, when I imbibed in Chardonnay and added soy sauce to my stir fry, both of which seemed to send me right into the ‘red zone’ as far as my skin is concerned. This required a return to cortisone, for three days, before it finally eased up. Soy sauce has always been a problem, but we tend to think ‘just this time should be okay,’ and are surprised when it turns out that our wishful thinking didn’t come to be. The other benefit is that I have been able to reduce my use of the antihistamine on several occasions to a once a day, instead of two or three times. I don’t mind the change in eating pattern, and it was not as profound a change as I would have thought, since most of the recommended foods for the Type A have been recommended to me for many years, by my homeopathic physician in the US, and I was eating a more healthy diet during this time. Thankfully, I can still have chocolate, and I only have the dark – in spite of my love of white chocolate.

    I do have questions, though: why is pork a no-no for the Type A? We have access to fresh, pasture-raised pork in our village and it seems like such a waste not to enjoy this rare privilege.

    Pistachio nuts are a no-no, but would a pistachio oil be okay? I have a new bottle of it that I had just opened before I received the books for the Type A method and it is delicious. I use walnut or sesame, as well as olive oil, for now.

    I don’t have the equipment, nor the patience, to make my own pasta/noodles. Since store-bought will be my only option, I buy egg-noodles and look for natural-vegetable pasta to use. Are these the best/only options?

    I have never been able to come to terms with soy products. Most of them disagree with me and my previous homeopathic practitioner suggested that they were not compatible with my system. Based on my experience with said items I tend to agree with him.

    And, last, but not least, thank you for the tip regarding blood type dietary needs. I carry the book with me, when food is on the activity list – shopping, eating out, etc.

    • I’m so glad to hear that you seem to be seeing some positive results with the Blood Type diet. In answer to your questions:

      1. Pork: Pork is considered incompatible with Type A due to the antibodies i produces. In short, the antibodies needed to digest it in a Type A digestive system cause various immune problems, which is why it’s better to avoid it. This link explains the problem and will answer your question in more detail: http://www.battleforhealth.com/Battle_for_Health/Antibodies.html

      2. Pistachio oil: Although probably less harmful than the actual nuts, I would avoid it at this point.

      3. Noodles: If you have access to a good health food store there are a host of noodles that are suitable for you. Soba noodles (made from buckwheat), quinoa pasta, spelt pasta… Even if you don’t have a good health shop nearby you can get these products online (from herb for example).

      4. Soya products: I am not able to tolerate soya products either. Sometimes you just need to listen to your body.

      One last point, which I think I’ve mentioned before, you might do well to consider taking some of the supplements recommended in the Type A bood. Quercetin and bromelain particularly spring to mind, in view of your allergic reactions. Also, you should make sure to drink plenty of water to keep your irritated skin hydrated and to decrease redness.

      I hope I’ve managed to answer your questions satisfactorily. If not, please let me know 🙂

  5. I forgot to mention one other new factor: I eat fruit with toast (natural, with nuts and seeds, no wheat, etc.), and sometimes yogurt with crushed walnuts for breakfast and then don’t feel hungry again until late afternoon, when I may eat a slice of goat cheese on a rye cracker. On most days, I don’t feel hungry at all. Then, I have supper two hours later. I don’t seem to want a large lunch, anymore. You recommend three meals a day, and I no longer feel hungry enough for three meals. Good, not so good?

    • It’s difficult to answer without knowing your activity levels. Also how much do you eat in the evening? Really fruit should be eaten alone at least 20 minutes before the rest of your breakfast. Although your breakfast sounds healthy and has a low glycemic index, meaning that the energy is released slowly, which is good, it doesn’t seem that you’re consuming enough in the hours between when you get up and supper to get your metabolism working efficiently.

      Having said that, I’m a great believer in only eating when you feel hungry; Far too many people eat through habit as opposed to hunger. But it would really be preferable to have a larger lunch and a light supper. Would this be possible?

      • My mobility has been comprised by an accident, when I was younger, and the replacement of one knee and the opposing hip – both stemming from disintegration of bone due to the accident in my late teens. This is also the reason the weight crept up. There is also a genetic back issue that prevents some of the gym activity that I used to enjoy so much. I hope to get back to working out later in the year. A limited workout is still beneficial. Yes, I am one of those who love to spend an hour at the gym working out, with no distractions. I miss it almost as much as I miss the ocean.

        As you know, with your menagerie – both human and non-human – we sometimes are challenged to meet our own needs, while taking into account the needs of those with whom we share our lives. I would prefer to have a stable sleeping and eating pattern, but, alas, it is not always possible in this household, which is also a problem. Sometimes it is the work schedule of my partner and other times it is the creative creature that I cannot tame – the one who will have me typing furiously at the computer for ten hours before I realize that sundown has now become sunrise. It is the price we pay when the creative demon is part of our life. I cannot say that I wish it to leave, so I will not whinge on about it. It is a small price to pay for the outcome.

        I will definitely redo my first meal of the day by separating the fruit from the rest, as you suggest. I do not eat fruit after the breakfast meal, nor do I consume it after eating meat of any kind. I prefer pears or blueberries in the AM, so having this aspect of my meal alone will not be difficult. As for the lunch, I just don’t feel hungry at that time, although that may also be due to irregular sleeping hours and my diminished mobility. I heartily agree that a large lunch and small dinner are best for good health. My partner, however, requires a substantial meal in the evening – when the work shift is during the day. I tend to prepare two, separate meals for us, as it is. If it is after 8 PM I do not have any starch – noodles or rice. I will only have vegetables and a small amount of meat, or a fish. I do not take wine with any meal other than dinner, so this is when I would enjoy a salad with chicken, or salmon – along with Prosecco/Champagne, of course. The only other liquids I consume are water (bottled) and infrequent cups of Chamomile herbal tea. I have long believed in water’s ‘magic’ and drink as much as my body tells me I need. I do not subscribe to the concept that 80 ounces of water is a daily requirement. My body tells me when it is thirsty and that is when I drink.

        Pork. I should have known. One of those temptations from the gods to see if we will submit to delightful taste extravaganzas, or continue on the path to good health. I will submit to the universe, for it is their mojo that created me, so they must know something. Darn. I did have a small amount of fresh lamb with vegetable, tonight. I know Type As should avoid red meat, but once every two months or so shouldn’t be too much of a shock to the system, non? It was delicious.

        I am taking Vitamins A & E (every other day), D (2,000 units/day) B12 (10ug/day) and Magnesium (400mg/day). The Magnesium is a citrate product, and might this be a problem? I just noticed the large orange on the cover of the box, and citrus in its natural form does not agree with me. (I save most of my awareness for those times when the cat might be underfoot). So far, there have been no major side effects that I can tell, although it has been one day since I bought this box. I was told this is the best method for delivery of Magnesium (German pharmacist). Should I exchange this for another type?

        The antihistamine that I take twice a day is Fexofenadin (Hexal) 180mg, and I take 400mg of Ibuprofen twice a day, unless I have to take Cortisone, which is less frequent, now, and I have substantially reduced the amount I have to take to counter the ‘red devil’ from 50mg down to 5mg, or sometimes 10mg. This new eating pattern seems to have had an effect on the dosage requirements, for which I am extremely thankful.

        I will incorporate into my actions the suggestions you have proposed, regarding pasta, pistachio oil and quercetin and bromelain. For the last two, based on what I have shared, would you have a suggested daily dosage for these items? And, are they pharma or natural? In Germany, most items are considered pharma, so if I can get it from the local apothecary, it will help.

        Again, I must thank you for your help with my questions. With the retirement of the one practitioner whom I trusted, and who provided such great care for me, I have been floundering a bit. I greatly appreciate the time you have taken on my behalf. Merci.

        • Hello again KJ!

          When did your skin allergy/irritation problems start? Was it before or after your knee and hip replacements? If it was after, is it possible that you’re allergic to one of the components in the replacement (a copper allergy for example can certainly cause viciously red, itchy skin…)? Just a thought.

          It is indeed difficult to keep to a strict schedule when living with others. However, do not forget that, particularly for blood Type As, sufficient sleep is absolutely paramount. Also, if you’re having inflammatory problems, your adrenals glands, for which sleep is also very important, will be drained. Lack of sleep, or irregular sleeping patterns will always put a brake on weight loss too…

          I agree that very occasionally you should allow yourself some red meat if you enjoy it; the pleasure from eating it should outweigh any disadvantages. Just make sure it’s exceptional !

          Magnesium citrate shouldn’t cause a problem, and is indeed the formula best assimilated. Citric acid in this context is usually derived from a fungus so you shouldn’t have a problem with regard to your citrus sensitivity.

          Concerning the quercetin/bromelain: you should be able to get hold of a formula that combines the two. ‘Now’ do a good one, as do ‘Solgar’. You should be taking 800-1000mg quercetin and at least 150mg bromeliad two to three times a day. Start slowly and work up. If your German pharmacist does stock it, it is widely available online. Let me know if you can’t find it and I’ll point you in the right direction.

          Have a good weekend et à bientot!

          F

  6. ‘Comprised’ should have been compromised. I can type 80+ words a minute, but it would appear that typing them correctly is not always the outcome.

  7. Ironically, the symptoms for the skin issues popped up two days after I received a ‘perfect’ score from my cardiologist. Even though I had a ‘Fiat’ engine for a ‘Mercedes’ body, my cholesterol, blood, heart, etc. all registered at perfect levels. ‘Perfect’ was the doc’s word, so I guess it means something.

    However, two days later, after being more strict in my eating, my skin went red, violently, and bumps appeared. At one point, I was rushed by ambulance, from a doctor’s office, to the hospital for intravenous application of antihistamines/cortisone, due to the redness of my skin. After several allergists – none of whom administered any allergy tests – and the specialists in Mainz reviewed my case, they put me on Cortisone (50mg+ each day) and the antihistamine I mentioned earlier. I tried cutting out every food I could think of that might have an effect, but nothing seemed to lessen the problem.

    My knee surgery was ten years ago and my second hip surgery (the first one came apart the first week I was allowed to go home) was three years ago. I did not have problems with this issue, then. I did have an isolated flair-up in the past, but I do not remember when it was.

    What I think did make a difference is that I began to remove foods from my diet, although I no longer had a clear idea of which ones needed to be removed, as I was already eating a reasonably healthy diet. The Type A book has shown me areas I hadn’t before considered, so I am hoping for much more success, now.

    I am going to share your note about sleep with my partner. In the past, I have stressed how important a sleeping pattern is, but deaf ears have been the recipient of my explanations. Perhaps your input will be the fulcrum to shift opinion.

    I do miss butter, but if I can have lamb or filet mignon every couple of months, I will survive. Red wine and Champagne will help with this.

    I will visit the apotheke on Monday, and present this information on quercetin and bromelain, in hopes of acquiring the suggested formula.

    Merci, beaucoup, and have a lovely weekend.

    KJ

    • It seems surprising that you’ve never been tested for allergies. Sometimes when you first start to eat more healthily you body goes through some degree of ‘detox’ which can sometimes explain adverse reactions.

      I hope that you manage to convince your partner of the necessity of a healthy sleeping pattern and that you’re able to obtain the quercetin/bromelain.

      Bon weekend!

      F

      • I was tested by my doctor in Beverly Hills, over thirty years ago, and her findings were: I am allergic to fungus, mold, spores, sulphites, wheat, refined sugar, iodized salt, etc. Mostly along the lines of what the Type A is supposed to eschew from his diet. I removed them from my diet for many years and did well. Social requirements brought up issues on occasion, but antihistamines and five days of not adding any more toxins to my system, seemed to bring me back on track.

        I must confess that I have eaten more pork on this side of the pond than ever before. In the US, I was partial to chicken and beef, of course. I am not partial to fish, except for tuna and shrimp..well, and mahi mahi. Shrimp is not longer allowed, of course, now that I have some great prawns on ice. I will make scampi for friends, and have salmon for myself. With enough garlic and olive oil it tastes okay.

        Thank you and I will work on all of the above. My partner has a good spirit, so, perhaps, he will understand just how important it is for me.

        Have a great weekend and spend some time at the beach!

        KJ

  8. I forgot to mention my milk/dairy allergy. No milk, no ice cream, but I can eat German yogurt. It must be the processing, for I do not seem to have a negative effect with it.

  9. I met with our local (Deutsche) pharmacist and she will have the quercetin and bromelain for me to discuss tomorrow. It appears that they are offered only separately and, although the bromelain is only relatively expensive, the quercetin is very expensive – up to 100€ for a few doses. She is examining the possibility of locating less expensive alternatives. You had previously mentioned a source, although shipping anything remotely resembling medicine into Germany – natural or otherwise – is a no-no, in the view of the Customs authority. Still, it is worth knowing what options are available.

    • Wow! That’s a ridiculous price – don’t pay that! You can get it either from a British company (Higher Nature) that ships to Germany http://www.highernature.co.uk/Products/quercetin
      or from a US company (herb) who also ship to Germany http://www.iherb.com/Now-Foods-Quercetin-with-Bromelain-120-Veggie-Caps/330
      Shipping in both cases is very inexpensive (choose the regular mail option as opposed to courier to avoid customs holdups) and I’m sure that it won’t be a problem; it’s not a medicine, it’s a food supplement and these companies ship there all the time…

      • I’ll look into these options, merci. She will have other options for me to review, tomorrow, so I will see what she has available.

        I tried an experiment with Chardonnay, this week, and I didn’t have the same reaction as I did when I had soy sauce with my meal. I have a sense that it is definitely the soy sauce and I will moderate my Chardonnay intake, but it is nice to know I don’t have to give it up entirely. Giving up butter was enough of a sacrifice.

  10. RE: the quercetin/bromelain, I found the German options to be limited and expensive, although that is not surprising. Doctors in Germany (as told to me by my pharmacist) are taught that homeopathy ‘doesn’t work,’ hence the deeply imbedded aversion to anything that is not chemical in origin. My eight years of experience with German physicians has provided me with substantial proof of their ignorance of – and their close-mindedness – concerning such matters.

    On another topic, I was wondering if you had any information as to which is the safer ‘once-in-a-month-or-two’ treat of red meat. As it was my b’day, I did splurge and enjoy a small amount of lamb, cooked in herbs and accompanied by steamed broccoli with lemon and sea salt. Yes, there was a bit of Côtes-du-Rhône to go with it, and topped off with a bit of dark chocolate. After all, one cannot watch two hours of Raymond Blanc without something in one’s glass or hand, non?

    My question comes to mind due to what is currently in the pantry/fridge/freezer: lamb, elk, kangaroo and beef. So, with the understanding that red meat is taboo, and knowing that anyone who enjoys food will occasionally don the cloak and mask to step over the line, which of the above, in your experience, would be the least ‘offensive’ to the Type A person?

    • I’m not too surprised that the options offered to you are limited and expensive. This has always been my experience too, which is why I tend to order it online. On the question of red meat, I would say that lamb is probably your best bet as it’s less allergenic, contains fewer hormones and is not too fatty. I eat a little red meat several times a month with no adverse effects. You really need to experiment and see what suits you best and in what quantity. Belated happy birthday!

      • Excellent. Lamb is my favorite, so that will work. An occasional filet of beef will also be reincorporated into a monthly regimen and I will leave the kangaroo and elk for my partner.

        I have to say that this Type A eating pattern has been adventurous and I am becoming a more creative cook, as a result. Last night’s indulgence was spinach pasta with roasted garlic and broccoli in walnut oil, then 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.

        Thank you, again, for your help. It is greatly appreciated.

  11. Dinner last night was salmon, with dill, lemon and olive oil, and green asparagus with lemon and sea salt. Chardonnay topped it off – in the glass, that is. This combination will be a regular, as long as the asparagus season holds.

    Dinner tonight was garlic sauteed with steamed artichoke hearts, then stirred in with chopped chicken breast and olive oil , all of which was poached slowly in Chardonnay. When it was finished, I made a mayo dressing with fresh avocado, walnut oil and sea salt, stirred in the artichoke hearts/garlic/finely-chopped chicken breast mixture and topped it off with chopped Romaine lettuce and goat cheese. I must cave to vanity and say that it was a great salad – but, there may be an abundance of prejudice in my sentiment. Beverage of choice was Prosecco.

    Today I received the ‘Cook Right for Your Type’ book and at first glance it is comprehensive. However, it is a ‘cook book’ and as such it would have been more practical to make it a larger format so that we could use it in the kitchen. I may have to tear it apart and put each page in a 5 1/4 x 8″ page protector and then a ring binder, so I can keep the page open, when working with it in the kitchen. The first chore will be to find page-protectors of this size. Still, I anticipate fun in the kitchen until I am successful with my search. It will just become a rather dilapidated and slightly soiled volume before long.

    • You seem to have a penchant for Chardonnay (which I fully understand – I love it too). Your menus sound absolutely divine – imaginative yet incredibly healthy. I think I’ll give you your own page on my blog! I’ll be interested to hear your opinion on ‘Cook right for your type’ – I haven’t got it but might buy it depending on your ‘review’.

      • I love Chardonnay, but I am taking it in smaller amounts, lately. It has always been a favorite, even when I was in the States.

        ‘Cook Right…’ is huge and has tiny print. Not the best thing for us mature folk. So far, although I have read very little of the text (more interested in recipes), I have picked up a few more tidbits of value and I don’t find it to be a repeat of ‘Live Right…’ I’ll keep you posted.

        As for my own page, lol, you flatter me. How about we team up on a page for this topic? More like Fric & Frac, Laurel & Hardy…

  12. Please forgive my lapse in good manners. Thank you for your birthday salutation. I have come to the time when one might wish that they would not come so frequently, and certainly not as quickly as they seem to, as I progress in age. However, the alternative is a rather unpleasant one, so I shall count my blessings. Merci.

  13. Have you an opinion on the veracity of claims that methylcobalamin B12 is better for us than cyanocobalamin? I can see why taking even minute doses of cyanide might be problematic, at some point, so my curiosity is piqued. The information I read also mentioned adrenosylcobalamin B12, as well.

    On another note, did you ever go the extra-mile and have your secretor/non-secretor status determined?

    • Methyl B12 is indeed much better than cyan B12. It is easier to absorb, contains no cyanide (always a bonus ;-)), and is in a naturally-occuring state. It is the only form of B12 that will aid homocysteine metabolism. So, no brainer I’m afraid: it’s more expensive but worth it.
      I have never had my secretor status determined. Based on anecdotal evidence, I would be inclined to guess that I’m a non-secretor. I believe you can buy saliva tests.

      • More expensive? Of course it is. It’s healthy and better for us. I received two bottles of capsules, each 500mcg, so I started off with 1500 today and will up it tomorrow, to 2000. My ‘inner voice’ cringed when I read the package of my original vitamin D and found cyanide as the ingredient of note, and after reading the article, I felt that I needed to make a change, immediately. There can be no benefit from putting a poison into one’s body, no matter how low the dosage might be.

        Besides, if my gardener suddenly takes a dislike to me and decides that cyanide is not too Agatha Christie-ish, he would already have had a head start, wouldn’t he?

  14. Correct the message above to read ‘…original vitamin B12.’

  15. Pingback: There are always flowers for those who want to see them (Henri Matisse) | The Healthy Epicurean

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