Recipe – Sweet Potato/Pumpkin Muffins with Carob Drizzle

Sweet Potato/Pumpkin Muffins with Carob Drizzle

Sweet potatoes and pumpkins are the bounty of the fall!  They can be used in soups, salads, prepared as a side dish, or sometimes even as a main course.  We’ve also used sweet potatoes and pumpkins in baking, and we have a great recipe from the Eat Right for Your Type Personalized Cookbooks that celebrates these two great veggies.  For the Blood Types O and A, use pumpkin, and for Blood Types B and AB, use sweet potatoes.  All blood types can drizzle with the delicious Carob Extract, for additional nutritional benefits.

See below for blood type specific recipes, and click here to order your own blood type specific cookbooks. If you do not yet know your blood type, please contact Lorraine for a Blood Type Analysis.

Pumpkin Muffins with Carob Drizzle

Pumpkin Muffins with Carob Drizzle

Sweet Potato Muffins with Carob Drizzle

Sweet Potato Muffins with Carob Drizzle

Recipe – Amaranth Flat Breads/Crackers

These flat breads are high in protein and crisp and tasty. They can be eaten plain or with a spread and can made into smaller circles to act as crackers.

Best Used By Blood Types:

  • Type A (3 beneficials)
  • Type A Non Secretor (3 beneficials)
  • Type AB (2 beneficials)
  • Type AB Non Secretor (2 beneficials)
  • Type B Non Secretor (1 beneficials)
  • Type O (2 beneficials)
  • Type O Non Secretor (1 beneficials)


  • 1 cup amaranth flour (1/4 amaranth flour for rolling)
  • 1 Tablespoon arrowroot flour
  • 1 tablespoon flaxseed ground or whole (optional)
  • 1 teaspoon ground dried chives (any desired herb)
  • 2 teaspoons sea salt
  • 1/2 cup water
  • 2 tablespoons olive

How to make it:

  1. Preheat oven to 400 degrees.
  2. Mix dry ingredients in large bowl together.
  3. In separate bowl combine water and oil and beat with a fork.
  4. Slowly add water/oil to dry ingredients turning the flour slowly.
  5. Mix ingredients until firm ball but not too sticky.
  6. Oil flat baking pan and roll out (or pat with hands) small balls of dough until 1/8th inch thick using extra flour to keep from sticking.
  7. Place in oven for 3-5 minutes.
  8. Remove and flip the flat breads, put them back in the oven for another 3 minutes.
  9. They are served well warm or cold, refrigerate any extras.

Elderberry and the Common Cold

By Dr. Robert Brody

As the leaves fall off the trees and we enter the season of wearing long coats and warm boots, we must stop and prepare for cold and flu season. With the colder temperatures, our immune systems begin to use a lot of energy to try and keep our bodies warm. Many people think they have a great immune system because they never get sick and they think they don’t need to prepare themselves for becoming sick. However, if we look at chronically ill people such as those with cancer, diabetes, or chronic fatigue, we see that these populations do not usually suffer from colds, but that doesn’t necessarily mean they are healthy. It may be a peculiar thing to say, but I want you to be healthy enough to get the common cold.

It’s a good thing

Nothing in this world will stop you from getting the cold, but when your body is distracted fighting off cancer, diabetes, irritable bowel disease, or any other chronic medical condition, it will not mount a proper immune response to the common cold. When the body can’t fight a cold, it still becomes infected but the symptoms are suppressed.  It can cause a longer, chronic low-grade infection causing fatigue, malaise, sluggishness, and an overall lack of vitality. Most of the symptoms of a cold have to do with removing waste or cleaning up the battle field, if you will. Removing waste and restoring vitality are key components to my treatment philosophy of giving the body what it needs. So the stuffy nose, sore throat, cough, sinus congestion, headaches, sneezing and watery eyes is a good thing. It is your body’s way of removing the dead cells and viral particles after the immune battle.

Elderberry and Colds

There is new research out of Australia that shows “elderberry reduces the duration and severity of the cold, but not the rate of cold occurrence” (1).  This has to do with its antioxidant compounds, namely its anthocyanins. Also, “evidence suggests that chemicals in the elderflower and berries may help reduce swelling in mucous membranes, such as the sinuses, and help relieve nasal congestion” (2). This research is just starting to catch up to what naturopathic physicians have been saying for years–elderberry supplements are good for the common cold. If you have a cold or the flu, there are some really simple things you can do to help your body fight off the infection, clean up from the infections, and increase some lost vitality from the infection.

What I do

My normal go-to when I feel the first symptoms of a cold or the flu is Elderberry  along with a Andrographis spp. supplement, which acts as an antibacterial/antiviral.  I then follow up with some Carob when I am no longer sick but my energy is still low. I have found that with this combination, I am able to heal faster and get back to work sooner. The above approach paired with following your Blood Type Diet, which reduces inflammation and limits dietary lectins that are not right for your type, will give your immune system a much needed boost in the cold winter months.

(click here to read full post)

Oxidative Stress & Free Radicals

More about Oxidative Stress & Free RadicalsPagePics-HealthyRedCells

Oxidative stress is an imbalance between the production of free radicals and the ability of the body to counteract or detoxify their harmful effects through neutralization by antioxidants.

What are free radicals?
A free radicals is an oxygen containing molecule that has one or more unpaired electrons, making it highly reactive with other molecules.

Oxygen by-products are relatively unreactive but some of these can undergo metabolism within the biological system to give rise to these highly reactive oxidants. Not all reactive oxygen species are harmful to the body. Some of them are useful in killing off invading pathogens or microbes.
Free radicals can chemically interact with cell components such as DNA, protein or lipid and steal their electrons in order to become stabilized. This, in turn, destabilizes the cell component molecules which then seek and steal an electron from another molecule, therefore triggering a large chain of free radical reactions and oxidative stress.

What are antioxidants?
Every cell that utilizes enzymes and oxygen to perform functions is exposed to oxygen free radical reactions that have the potential to cause serious damage to the cell. Antioxidants are molecules present in cells that prevent these reactions by donating an electron to the free radicals without becoming destabilized themselves. An imbalance between oxidants and antioxidants is the underlying basis of oxidative stress.

Damaged caused by oxidative stress
Much of the damage caused by oxidative stress arises from its modification of the DNA inside a cell’s nucleus which gives rise to mutations.

Examples of the conditions caused by free radical damage include:

  • Neurodegenerative disorders such as Parkinson’s disease, multiple sclerosis and Alzheimer’s disease
  • Mutagenesis and cancer
  • Heart and blood vessel disorders such as heart failure, heart attacks, atherosclerosis and cardiac ischemia
  • Lung conditions such as emphysema and lung cancer
  • Chronic fatigue syndrome
  • Cataracts and vision disorders such as retrolental fibroplasia
  • Arthritis and inflammatory disease
  • Diabetes
  • Kidney disease
  • Pancreatitis
  • Gut disorders such as inflammatory bowel disease
  • Skin lesions such as those caused by sun damage
  • Lipoprotein oxidation in new-borns
  • Failure of organ transplant
  • Frostbite
  • Haemolytic anaemia, protoporphyrin, photo oxidation
  • Autoimmune diseases

Blood Groups and the History of People

Blood Groups and the History of People
Type O-People with type O blood fare best on intense physical exercise and animal proteins and less well on dairy products and grains, says Dr. D’Adamo. The leading reason for weight gain among Type O’s is the gluten found in wheat products and, to a lesser extent, lentils, corn, kidney beans, and cabbage, Dr. D’Adamo explains. Ideal exercises for Type O’s include aerobics, martial arts, contact sports, and running.

Type A-Those with blood type A, however, are more naturally suited to a vegetarian diet and foods that are fresh, pure, and organic. As Type A’s are predisposed to heart disease, cancer, and diabetes, “I can’t emphasize how critical this dietary adjustment can be to the sensitive immune system of Type A,” says Dr. D’Adamo. Type A’s can derive significant benefit from calming, centering exercise, such as yoga and tai chi.

Type B-Type B’s have a robust immune system and a tolerant digestive system and tend to resist many of the severe chronic degenerative illnesses, or at least survive them better than the other blood types. Type B’s do best with moderate physical exercise requiring mental balance, such as hiking, cycling, tennis, and swimming.

Type AB-Blood type AB, the most recent, in terms of evolution, of the four groups and an amalgam of types A and B, is the most biologically complex. For this group, a combination of the exercises for types A and B works best, says Dr. D’Adamo.

Blood type, with its digestive and immune specificity, is a window on a person’s probable susceptibility to or power over disease, according to Dr. D’Adamo. For example, Type O’s are the most likely to suffer from asthma, hay fever, and other allergies, while Type B’s have a high allergy threshold, and will react allergically only if they eat the wrong foods. Type B’s are also especially susceptible to autoimmune disorders, such as chronic fatigue, lupus, and multiple sclerosis. Type AB’s tend to have the fewest problems with allergies, while heart disease, cancer, and anemia are medical risks for them.

With arthritis, Type O’s, again, are the predominant sufferers because their immune systems are “environmentally intolerant,” especially to foods such as grains and potatoes which can produce inflammatory reactions in their joints, says Dr. D’Adamo. Types A and B are the most susceptible to diabetes, while types A and AB have an overall higher rate of cancer and poorer survival odds than the other types.

Lectins and Blood Type

A chemical reaction occurs between your blood and the foods you eat. This reaction is part of your genetic inheritance. It is amazing but true that today, in the twenty first century, your immune and digestive systems still maintain favoritism for foods that your blood type ancestors ate.

We know this because of a factor called lectins. Lectins, abundant and diverse proteins found in foods, have agglutinating properties that affect your blood and the lining of your digestive tract. Lectins are a powerful way for organisms in nature to attach themselves to other organisms in nature. Lots of germs, and even our own immune systems, use this super glue to their benefit. For example, cells in our liver’s bile ducts have lectins on their surfaces to help snatch up bacteria and parasites. Bacteria and other microbes have lectins on their surfaces as well, which work rather like suction cups, so that they can attach to the slippery mucosal linings of the body. Often the lectins used by viruses or bacteria can be blood type specific, making them a stickier pest for people of that blood type.

So, too, with the lectins in food. Simply put, when you eat a food containing protein lectins that are incompatible with your blood type antigen, the lectins target an organ or bodily system (kidneys, liver, gut, stomach, etc.) and can begin to interact with the tissues in that area.

Information from the Official Website Of Dr. Peter J. D’Adamo & The Blood Type Diet®