Chicken – is it right for your blood type?

History tells us that today’s chickens are descendants of wild fowl that roamed the dense jungles of primeval Asia. Thousands of years later, France’s King Henry IV stated in his coronation speech that he hoped each peasant in his realm would have “a chicken in his pot every Sunday” (a quote later paraphrased by President Herbert Hoover). It surprises many people that chicken wasn’t always the reasonably priced meat it is today. Until after World War II, only the affluent (and chicken farmers) could manage even the proverbial Sunday chicken. Today, thanks to modern production methods, almost anyone can afford this versatile fowl, which provides not only meat and eggs but feathers as well.

Chickens fall into several classifications. The broiler-fryer can weigh up to 3 1/2 pounds and is usually around 2 1/2 months old. These chickens, as the name implies, are best when broiled or fried. The more flavorful roasters have a higher fat content and therefore are perfect for roasting and rotisserie cooking. They usually range between 2 1/2 and 5 pounds and can be up to 8 months old. Stewing chickens (also called hens, boiling fowl and just plain fowl ) usually range in age from 10 to 18 months and can weigh from 3 to 6 pounds. Their age makes them more flavorful but also less tender, so they’re best cooked with moist heat, such as in stewing or braising. A capon is a rooster that is castrated when quite young (usually before 8 weeks), fed a fattening diet and brought to market before it’s 10 months old. Ranging from 4 to 10 pounds, capons are full-breasted with tender, juicy, flavorful meat that is particularly suited to roasting.

Choose a meaty, full-breasted chicken with plump, short legs. The skin – which can range from cream-colored to yellow, depending on the breed and the chicken’s diet – should be smooth and soft. Avoid chickens with an off odor, or with skin that’s bruised or torn. Store chicken in the coldest part of the refrigerator. If packaged tightly in cellophane, loosen packaging or remove and loosely rewrap chicken in waxed paper. Remove any giblets from the body cavity and store separately. Refrigerate raw chicken up to 2 days, cooked chicken up to 3 days. For maximum flavor, freeze raw chicken no longer than 2 months, cooked chicken up to a month. Salmonella bacteria are present on most poultry (though only about 4 percent of salmonella poisonings are chicken-related). To avoid any chance of bacterial contamination, it’s important to handle raw chicken with care. The first rule is never to eat chicken in its raw state. After cutting or working with raw chicken, thoroughly wash utensils, cutting tools, cutting board and your hands.

Cook boneless chicken until the internal temperature is 179�F, bone-in chicken to 180�F. Don’t let any raw juice come in contact with cooked chicken. The versatile chicken can be prepared in almost any way imaginable, including baking, broiling, boiling, roasting, frying, braising, barbecuing and stewing. Boning chicken will shorten any cooking time but will also slightly diminish the flavor. Chicken is an excellent source of protein, and a good to fair source of niacin and iron. White meat and chicken without skin have fewer calories. Always try to use free-range, chemical and antibiotic-free chickens when possible. It’s a bitmore expensive, but worth the investment.


Follow Secretor value if you do not know your secretor status.


Non Secretor:

Introductory Food: Type A children should have this solid food introduced when older than 12 months of age. (Eat Right 4 Your Baby)

AVOID: Contains lectin or other agglutinin.

Non Secretor:
AVOID: Contains lectin or other agglutinin.

AVOID: Contains lectin or other agglutinin.

Non Secretor:
AVOID: Contains lectin or other agglutinin.


Non Secretor:

Introductory Food: Type O children should have this solid food introduced at about between 9 and 12 months of age. (Eat Right 4 Your Baby)
A nice main dish for a cold winter evening. Good with a hearty salad and a piece of Ezekiel or Manna bread.

Best Used By Blood Types:
Type A (3 beneficials)
Type A Non Secretor (1 beneficials)
Type O (2 beneficials)
Type O Non Secretor (2 beneficials)

1 cup of adzuki beans
1-1/2 chicken breasts cut up into bite sized pieces
2-3 carrots cut up
1 large onion cut up
2 stalks of celery cut up
16 oz. of chicken broth
1 cup of water or dry white wine if so desired
3 cloves of garlic diced small
Salt, marjoram, bay leaf, sage, or poultry seasoning and any other herbs that you like.
2-3 tablespoons olive oil

How to make it:
•Wash and then soak one cup of aduzki beans in two cups water overnight or for a few hours.
Then cook beans, boil and then simmer for an hour or so until tender. Add water as necessary.
•Brown chicken pieces in 2 tablespoons olive oil on medium heat until cooked.
Let the meat get brown but do not burn. You will get a caramelized effect if done right.
•Take chicken out of skillet and add another Tbs. of olive oil.
Then add onion and garlic and saute for a few minutes. Add a little chicken broth or wine if pan gets dry.
Cook carrots and celery in microwave on high for a minute or two until semi tender.
•Place everything in a good sized soup pan, chicken, onions, garlic, carrots, celery, broth and or wine, aduzki beans with any liquid remaining in pan.
•Simmer the whole lot for 20 minutes or so after adding the herbs and spices.
•Just before serving add some arrowroot to thicken if so desired. I did not need to add any arrowroot as the broth was just thick enough for our taste.
Absolutely delicious. This recipe should feed four adults with a salad and bread. If you try it let me know how it came out.

Core Ingredients Analysis:
The ingredients in this category are either BTD compliant for all types or the recipe author and/or editor did not suggest a possible substitution. If this category contains avoids for your blood type this recipe may not work for you, unless you feel like you can omit the item or make an appropriate substitution.

B- Beneficial

Name    Notes    A Sec    A Non    ABSec    ABNon    B Sec    B Non    O Sec    O Non
Carrot    1 ,2     B     N     N     N     B     B     N     B
Onion (Red/S…    2 ,3     B     B     N     N     N     B     B     B
Chicken    2     N     N     A     A     A     A     N     N
Adzuki Beans         B     N     A     A     A     A     B     N

[1] This recipe uses ingredients with a high glycemic index.
[2] This recipe uses ingredients which may help limit bacterial overgrowth.
[3] This recipe uses ingredients rich in lignans.

This recipe is low in common allergens.
This recipe is gluten free.
This recipe uses ecologically friendly ingredients.

Please Note:

There are several cookbooks based on the Blood Type Diet that are available at:
Tranquille Technologies

Magnesium deficiency and oxidative stress – an update:

There’s a link between Oxidative Stress and Magnesium deficiency (MgD)

Magnesium deficiency (MgD) has been shown to impact numerous biological processes at the cellular and molecular levels. In the present review, we discuss the relationship between MgD and oxidative stress (OS). MgD is accompanied by increased levels of OS markers such as lipid, protein and DNA oxidative modification products. Additionally, a relationship was detected between MgD and a weakened antioxidant defence. Different mechanisms associated with MgD are involved in the development and maintenance of OS. These mechanisms include systemic reactions such as inflammation and endothelial dysfunction, as well as changes at the cellular level, such as mitochondrial dysfunction and excessive fatty acid production.

This abstract can be found at:

Protandim, a fundamentally new antioxidant approach in chemoprevention….

Protandim, a fundamentally new antioxidant approach in chemoprevention using mouse two-stage skin carcinogenesis as a model.
Liu J1, Gu X, Robbins D, Li G, Shi R, McCord JM,
Zhao Y.

Author information
1Department of Pharmacology, Toxicology & Neuroscience, Louisiana State University Health Sciences Center, Shreveport, Louisiana, United States of America.

Oxidative stress is an important contributor to cancer development. Consistent with that, antioxidant enzymes have been demonstrated to suppress tumorigenesis when being elevated both in vitro and in vivo, making induction of these enzymes a more potent approach for cancer prevention. Protandim, a well-defined combination of widely studied medicinal plants, has been shown to induce superoxide dismutase (SOD) and catalase activities and reduce superoxide generation and lipid peroxidation in healthy human subjects. To investigate whether Protandim can suppress tumor formation by a dietary approach, a two-stage mouse skin carcinogenesis study was performed. At the end of the study, the mice on a Protandim-containing basal diet had similar body weight compared with those on the basal diet, which indicated no overt toxicity by Protandim. After three weeks on the diets, there was a significant increase in the expression levels of SOD and catalase, in addition to the increases in SOD activities. Importantly, at the end of the carcinogenesis study, both skin tumor incidence and multiplicity were reduced in the mice on the Protandim diet by 33% and 57% respectively, compared with those on basal diet. Biochemical and histological studies revealed that the Protandim diet suppressed tumor promoter-induced oxidative stress (evidenced by reduction of protein carbonyl levels), cell proliferation (evidenced by reduction of skin hyperplasia and suppression of PKC/JNK/Jun pathway), and inflammation (evidenced by reduction of ICAM-1/VCAM-1 expression, NF-kappaB binding activity, and nuclear p65/p50 levels). Overall, induction of antioxidant enzymes by Protandim may serve as a practical and potent approach for cancer prevention.

For similar articles visit:

Oxidative stress in health and disease: the therapeutic potential of Nrf2 activation


Hybertson BM1, Gao B, Bose SK, McCord JM.

For the past 40 years or so, oxidative stress has been increasingly recognized as a contributing factor in aging and in various forms of pathophysiology generally associated with aging. Our view of oxidative stress has been largely “superoxide-centric”, as we focused on the pathological sources of this oxygen-derived free radical and the types of molecular havoc it can wreak, as well as on the protection provided by the antioxidant enzymes, especially the superoxide dismutases, catalases, and glutathione peroxidases. In the last decade our view of oxidative stress has broadened considerably, and it is now often seen as an imbalance that has its origins in our genes, and the ways in which gene expression is regulated.

At the center of this new focus is the transcription factor called nuclear factor (erythroid-derived 2)-like 2, or Nrf2. Nrf2 is referred to as the “master regulator” of the antioxidant response, modulating the expression of hundreds of genes, including not only the familiar antioxidant enzymes, but large numbers of genes that control seemingly disparate processes such as immune and inflammatory responses, tissue remodeling and fibrosis, carcinogenesis and metastasis, and even cognitive dysfunction and addictive behavior. Thus, the dysregulation of Nrf2-regulated genes provides a logical explanation for the connections, both direct and indirect, between observable oxidative stress and perhaps 200 human diseases involving these various physiological processes, each reflecting a network involving many gene products. The evolutionary self-association of these many genes under the common control of Nrf2 suggests that the immune and inflammatory systems may present the largest demand for increased antioxidant protection, apart from constitutive oxidative stress resulting from mitochondrial oxygen consumption for metabolic purposes. Gene expression microarray data on human primary vascular endothelial cells and on the SK-N-MC human neuroblastoma-derived cell line have been obtained in response to the dietary supplement Protandim, a potent composition of highly synergistic phytochemical Nrf2 activators. Pathway analysis of results shows significant modulation by Protandim of pathways involving not only antioxidant enzymes, but of those related to colon cancer, cardiovascular disease, and Alzheimer disease.
Copyright © 2011 Elsevier Ltd. All rights reserved.

What is Tooth Decay?

What is tooth decay?

Dental caries (tooth decay, cavities, rotting teeth) is a bacterial infection that causes destruction of the teeth. The bacteria consume sugar and food debris on the teeth, gums and sulcus (the space between a tooth and its surrounding gum), producing acids, enzymes and toxic by-products. These acids corrode and destroy the teeth.

cross section of a tooth showing enamel, dentine, pulp, gum, cementum

If left untreated, the disease can lead to pain, tooth loss and infection in other parts of the body.

Most children and 90% of adults around the world experience dental caries. It is the most common chronic childhood disease. About 20% of children are particularly badly affected, presenting with three quarters of all cases. Approximately 30-50% of adults over the age of 50 have dental caries. Its prevalence is higher among the economically disadvantaged and those who have a high-carbohydrate diet and a “sweet tooth”.

Tooth enamel is the outer white hard surface of the tooth. This is the part that you can see. Dentin is a hard, yellow-coloured layer under the enamel. The enamel and dentin provide the structure of the tooth and enclose and protect the pulp. Pulp is the soft inner living tissue in the tooth that contains blood vessels and nerves.

To read the complete article please visit:

Cure Tooth Decay Naturally

Cure tooth decay naturally by understanding the actual cause of cavities

Wednesday, November 23, 2016 by: Ethan A. Huff, staff writer (NaturalNews)


Regularly brushing one’s teeth, flossing, and swishing with mouthwash are all great ways to help prevent the formation of cavities, so long as only appropriate, chemical-free products are used. But are these actually the best methods for preventing the root cause of cavities, or are they merely adjuncts to something else that’s much more important for maintaining oral health?

According to internationally published author Ramiel Nagel, author of the book Cure Tooth Decay, much of what we’ve all been told about how to keep our teeth healthy is bunk. Tooth decay isn’t just a factor of bacterial overgrowth in the mouth, it turns out, and contrary to what most people think, trying to keep one’s mouth sterile isn’t going to keep dental cavities from forming.

Brushing, flossing, rinsing, and deep cleaning indeed help remove unwanted food particles and other substances from the mouth that, if left there for too long, can create plaque that eats away at tooth enamel. But there are other causes of plaque that have more to do with the types of foods a person eats as opposed to just how much of it is left inside his mouth after a meal.

The root cause of tooth decay, believe it or not, is actually an unhealthy diet deficient or devoid of important vitamins and minerals, whose job it is to keep damaging plaque from forming on the surfaces of teeth. These important substances are meant to be used by the body as a type of dental shield, protecting tooth enamel and ensuring that teeth thrive in a living, rather than sterile, environment.

“It is the missing vitamins in our diet that is the primary cause of tooth cavities,” explains, noting that all the methods aimed at keeping the mouth sterile, including artificial water fluoridation, are actually making the problem worse rather than better.

“Thus, although there does indeed appear to be a convincing relationship between tooth cleansing (toothbrushing frequency) and tooth cleanliness, diet may play the ultimate role in determining the rate, if any, of tooth decay.”

Looking to avoid cavities? Reinvent your diet

Comprehensive studies looking at artificial water fluoridation reveal that not only does this chemical additive not help prevent tooth decay, but it can actually contribute to it in the form of dental fluorosis. One such study by the National Institute of Dental Research, the biggest ever conducted, found back in 1987 that fluoride or non-fluoride, cavity rates are the same across the board.

The real culprit in widespread tooth decay is a deficiency in important nutrients like vitamin C, which has been directly linked to excess plaque debris in the mouth. Poor digestion of calcium and phosphorus is another critical factor in the formation of plaque, as these nutrients work in tandem with vitamin C as a type of non-mechanical brushing system to keep the mouth clean and cavity-free.

Avoiding processed and other nutrient-depleted foods is the first step towards reversing the progression of tooth decay. The second is replacing these foods with nutrient-dense alternatives which, over time, will help balance the internal terrain of the body, effectively balancing that of the mouth in the process.

“Our dental health is a reflection of the internal chemistry and health of our organs and glands. When our organs and glands are poisoned, they won’t work as well over time, and thus people will have a lower immunity to cavities,” adds

“By consuming whole and unrefined foods, and not just vegetables, but foods not commonly eaten today, such as liver, bone marrow, unpastuerized milk and butter from grassfed cows, and more, we can reclaim our natural ability to have health teeth and bones.”

On the topic of Fluoride, if you’d like more information, see the link below:

Sleep Apnea – Types, Causes and Treatments

An epidemic of Sleep Apnea

Friday, April 15, 2011 by: Dr. Carolyn Dean


Why didn’t I learn about sleep apnea in medical school? It’s because it hadn’t even been described until 1965. It still hadn’t made its way into my course curriculum by the mid-1970s when I was in medical school. Now sleep apnea is so common that a New York travel agent tried to argue that sleep apnea was the reason she stole $25 million from her clients.

The most common type is obstructive sleep apnea, which describes individuals with severe hypoxemia (lack of oxygen) and hypercapnia (increased carbon dioxide). Central sleep apnea is rare where brain damage stops the signals to the lungs that initiate breathing.

Initially tracheostomy – cutting a hole in the neck to insert a breathing tube – was the recommended treatment. It could save lives but had many side effects including fatal infections.

The treatment of obstructive sleep apnea became far less dangerous with the invention of continuous positive airway pressure (CPAP) machines by Colin Sullivan in Sydney, Australia in 1981. By the late 1980s CPAP was widely adopted. The technology has improved greatly over time with sleep clinics on every block touting the new treatment.

So what causes sleep apnea? The upper throat muscles help keep our airway open allowing air to flow into the lungs. And even though these muscles usually relax during sleep, the upper throat remains open enough to let air pass. But medical researchers tell us that some people actually have narrow throats that may completely close when their upper throat muscles relax during sleep. This prevents air from getting into their lungs.

When I read about collapsible throats I found it incredible that doctors believe that the human body was created with such a serious design flaw that makes it impossible for us to breathe properly at night. I don’t think we were created that way but maybe it’s the way we’ve molded new bodies with an imperfect diet and imperfect nutrients.

The major symptoms of sleep apnea are loud snoring, 10-second (or longer) breathing gaps and labored breathing. The gaps turn to gasps as if you are holding your breath. The gasping can wake you up, interrupting and fragmenting your sleep. People can have breathing pauses from 10-30 times per hour. Other symptoms are associated with severe daytime sleepiness. They include:

1. Awakening unrefreshed in the morning
2. Falling asleep at inappropriate times
3. Possible depression
4. Memory problems
5. Headaches
6. Personality changes
7. Poor concentration
8. Restless sleep
9. Insomnia
10. Hyperactivity

Obesity seems to be a major contributor to sleep apnea. But you don’t have to be obese to have this condition. Please know that I’m not minimizing or trivializing this disease. It’s a horrific feeling to wake up choking and gasping. However, if obesity is the major contributor to sleep apnea, what is being done about that? With 66 percent of the population overweight and obese I don’t believe there are enough attempts by doctors to reduce the obesity factor with diet and lifestyle intervention. And, of course, obesity doesn’t only cause sleep apnea but it’s a major contributor to diabetes, heart disease and hypertension.

Sleep clinics promote CPAP machines and surgeons promote throat and palate surgery. I’ve yet to hear a client with sleep apnea tell me that weight control was the first line of treatment. Often surgery is offered first with no mention of diet.

How many people suffer from sleep apnea? According to the National Heart, Lung and Blood Institute, 18 million people have this condition and probably a similar number go undiagnosed. It’s under-diagnosed because a doctor can’t detect it on a routine examination and there are no blood tests for sleep apnea.

If you have all or some of the following symptoms, you could be experiencing sleep apnea. However, it really struck me that many of these symptoms can be related to stress and overwork and lack of magnesium!

1. Taking more than 30 minutes to fall asleep at night.
2. Waking at night and having trouble falling back to sleep.
3. Feeling sleepy during the day and taking short cat naps.
4. Tingling in your legs when you try to fall asleep.
5. Having vivid, dreamlike experiences while falling asleep or dozing.
6. Episodes of sudden muscle weakness when you’re angry, fearful, laughing.
7. Feeling as though you can’t move when you first wake up.
8. Your legs or arms jerk often during sleep.
9. Needing stimulants, such as caffeine, to stay awake during the day.

When I look at the following list of conditions that can be promoted by untreated sleep apnea, I also think of magnesium deficiency…except maybe for MVAs.

With untreated sleep apnea there is and increased risk of:

1. High blood pressure
2. Heart attack
3. Stroke
4. Obesity
5. Diabetes
6. Worsening heart failure
7. Worsening arrhythmias
8. Work-related accidents
9. MVAs


1. Lose Weight
When you are lying down, excess flesh and fat around your neck can put undue pressure on your airway. Abdominal weight can also push on your stomach affecting your breathing and also cause heartburn and reflux. Losing weight is much easier when you join a weight loss program like Weight Watchers or my Future Health Now! Online Wellness Program.

2. Exercise
Aim for a strong healthy body turning fat cells into muscle cells and conditioning your body so it has optimal levels of oxygen.

3. Change Your Sleep Position
Doctors say that sleeping on your back may allow your tongue to fall back into your airway and cause an obstruction. Again, I think that’s a pretty significant design flaw in the body. You would have to be very out of condition for that to happen. Personally, I think some people use way too many pillows under their head at night. This can scrunch your neck up so it almost touches your chest – providing a serious airway challenge.

Try lying on your side. Hug one pillow and put another flat pillow between your knees. To stop yourself from rolling onto your back you can cut a tennis ball in half and sew each half into your pajama top – put one near your neck and one in the middle of your back.

4. Inclined Bed Therapy
Propping your upper body up with pillows might work but if you slide down during the night you could further twist your neck and compromise your breathing. I have a module about Inclined Bed Therapy in Future Health Now! If you’re not a member you can go to to find out more about sleeping with the head of your bed raised 6 to 8 inches.

5. Limit Drugs
You may not be aware that medications prescribed for headaches, anxiety, and other common problems can affect sleep and quality of breathing.

6. Limit Alcohol
Alcohol slows down your brain’s respiratory drive during sleep causing further relaxation of your throat muscles, which increases obstructive sleep apnea. Eliminating alcohol dramatically reduces the number of sleep apnea episodes, increases the oxygen saturation levels of the blood, and leads to deeper, more restful sleep. Avoid alcohol within four hours of bedtime if your suffer from sleep apnea.

7. Avoid Sleeping Pills
Sleeping pills depress breathing, relax the muscles of the throat, and generally make sleep apnea worse.

8. Learn How To Breathe
There are several yoga breathing techniques that can be used to improve your breathing. Practicing them may give you temporary relief from obstructive sleep apnea. You can learn more about them at infocenter on Pranayama.

9. Stay Calm
People panic when they wake up unable to breathe. It’s instinctual to try and force a deep breath. However, this only worsens the problem and the fear. Instead, sit up straight or stand up and forcibly blow out your breath, then breathe in very slowly.

10. Take Magnesium
If, as medical researchers say, sleep apnea occurs when the upper throat muscles relax during sleep, I’d say you definitely need magnesium. Magnesium is necessary in any muscle problem because magnesium regulates the way muscles function. I would love to see people with sleep apnea treated with magnesium before having to resort to bulky breathing machines or surgery. The recommended dosage of magnesium citrate powder is 300 mg twice daily.

11. Take 5-HTP
Scientists recommend serotonin precursors such as 5-HTP for people suffering from sleep apnea. Decreased serotonin levels can lead to sleep apnea. The nerves that control breathing require an adequate supply of serotonin. Incidentally, serotonin production depends on magnesium. The recommended dosage is 100 to 300 mg of 5-HTP at bedtime.

12. Join Future Health Now!. It’s my two-year Online Wellness Program. Staying healthy is the best defense against all the lifestyle diseases.

About the author:
About the Author:
Carolyn Dean MD ND is The Doctor of the Future�. She is a medical doctor and naturopathic doctor in the forefront of the natural medicine revolution since 1979.
She is working on several patents on novel products including the iCell in RnA Drops. Dr. Dean is a leading expert in magnesium and she has created a picometer, stabilized-ionic form of magnesium, called ReMag that’s 100% absorbed at the cellular level and non-laxative making it one of the only magnesiums that can be taken in therapeutic amounts with no side effects. ReLyte is her multiple mineral product that is also completely absorbed at the cellular level and contains the 9 minerals necessary for supporting proper thyroid function. RnA Drops help make perfect cells via RNA through Chromosome 14 affecting DNA. ReNew, which is highly concentrated RnA Drops is a powerful skin serum and ReAline is a safe detox formula with methylated B’s, l-taurine and dl-methionine (the precursor to glutathione), all available at
Dr. Dean is the author/coauthor of 33 health books (print and eBooks) and 106 Kindle books including The Magnesium Miracle, Death by Modern Medicine, IBS for Dummies, IBS Cookbook for Dummies, The Yeast Connection and Women’s Health, Future Health Now Encyclopedia, Death by Modern Medicine, Everything Alzheimers, and Hormone Balance.
She is on the Medical Advisory Board of the non-profit educational site – Nutritional Magnesium Association (