Lose Weight Without
Eat right for your
body, yes, but not your "blood type."
In my holistic health counseling practice, clients often ask me what I think
of the popular book, Eat Right 4 Your Type, by Peter D’Adamo.
I know how confusing it can be to be bombarded with contradicting dietary
theories. Between greenwashing
by food manufacturers and information
overload from the media it can be difficult to separate the facts
from the quacks.
Eat Right 4 Your Type has been hugely popular since its release a
decade ago. The author’s theory is that, in order to lose weight and be
healthy, you have to eat the same diet your prehistoric ancestors did based
on ABO blood type.
The book’s basic premise is that if your ancestors were vegetarian with type
A blood, you’re supposed to eat a largely vegetarian diet. Type B’s are the
descendants of omnivores and are the only ones who can benefit from eating
dairy. And if you have type O blood, it means your ancestors were hunters. As
the descendant of carnivorous cavemen you need to eat a lot of meat and avoid
beans and grains.
D’Adamo claims that his theory is based on clinical research. In fact, there
isn’t any hard science published independently that supports the author’s
theories. D’Adamo’s theories largely oppose decades of scientific nutritional
studies conducted by thousands of researchers.
D’Adamo’s own research
focuses on lectins, which are carbohydrate-binding proteins containing sugar.
According to D’Adamo, lectins, found in certain beans and legumes, are
responsible for cirrhosis and kidney failure -- an alarmingly worrisome claim
for people who have type O blood and eat lentils, for instance.
D’Adamo makes unsubstantiated statements about why people with a particular
type of blood should eat certain foods and why other people with a different
type of blood should avoid them. He completely generalizes about how one diet
fits everyone in each blood type. We’re all unique individuals and one
person’s healthy food might be another person’s poison, literally. One diet
is not perfect for everyone, and certainly not because you have a particular
type of blood.
There is no question that food allergies exist and that people can have bad
reactions to a specific food. But allergies don't correlate to specific blood
Not eating what’s usually a healthy and nutritious food on the basis
of blood type is nonsense. Conditions such as celiac, Crohn’s disease and
other gastrointestinal disorders exist and afflict many people
regardless of blood type, age, gender or sexual orientation.
The bottom line is that when it comes to losing weight, the basic foundation
of all weight loss diets, including Eat Right 4 Your Type, is calorie
restriction. Eating fewer calories than your body requires for daily energy
expenditure will make you lose weight. It doesn’t matter what your particular
diet might be; whether you eat a healthy vegetarian diet, are an omnivore, a
French fry vegan or a meat and potato eater, and regardless of your type of
It’s important to note, however, that people who regularly eat junk food have
the hardest time losing weight and keeping it off. Eating junk food on
regular basis will make you feel hungry constantly. When you deprive your
body of real food nutrients and instead eat processed and fried foods laden
with saturated fat and sugar, it’s simply impossible to satisfy your hunger
for long and thus overeating occurs. Taking in a lot of calories while
starving the body due to lack of proper nutrition is usually what leads to
weight gain, then obesity, then diabetes and so on.
If you want to lose weight, forget about quack diets. Adopt a healthy eating
plan and a healthy lifestyle. Educate yourself about your own health and
find your ideal diet (I mean eating plan). Whether you're a meat eater or a
vegetarian, there is increasing scientific data that shows the benefits of
eating foods from the plant kingdom including colorful fruit and vegetables,
leafy greens, grains, beans, nuts and seeds. And of course, eat less and
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WORDS OF WISDOM
"Don't waste your life in doubts
and fears: spend yourself on the work before you, well assured that the right
performance of this hour's duties will be the best preparation for the hours
or ages that follow it."
Ralph Waldo Emerson
TO THE NEXT LEVEL
This newsletter and blog are free, but I make my living
holistic health counseling, either in person or by phone.
I invite you to contact me
and let me help you make the changes you've always wanted to make. The first
one-hour consultation is absolutely free.
When it comes to overall health and happiness, it’s all connected: your food,
your relationships, your lifestyle and you career. Let me help you find your
Holidays have a way of
bringing out the best in us -- and sometimes the worst. Certain life events
and personal conflicts can make us fall into deep desperation and emotional
upheaval. But it’s up to us to keep a clear head, and not let ourselves
disintegrate into unhappiness.
Any time we feel we’re not able to get over a hurdle in life, let's stop and
remember something very important: Our only limitations are those we impose
When major obstacles or
conflicts come our way, it’s important to get out of our own way and bring
our attention back to what really matters in life: love, health and happiness. And as long as we base our words and actions on
our true convictions and values, we’ll know how to take on any challenge.
Cultivate happiness by cultivating gratitude. Let’s be grateful for who we
are without rejecting anything about ourselves. Let’s accept ourselves
completely. Let’s be thankful for what we have and appreciate everything in
our lives without regret or resentment.
Another way to nurture our health and cultivate our happiness is through acts
of compassion and gratitude. We must find ways to show compassion and
gratitude to both strangers and loved ones.
When we think it’s the end of the world because “others” are getting in our
way, let’s focus instead on what’s going our way and the things we take for
granted. Let us remember that every problem has a solution. Celebrate each
day of life by enjoying life each day, especially the small things. Let’s not
hesitate in the face of hurdles but muster our strength and fly over them.
Live every day as if it were your last. Make the most of your life because
life is a gift and it’s not forever. Celebrate your life and be grateful for
Stay motivated - Read
health-related research news, events and commentary every day. Check out
Amira's Vegetarian Organic Blog.
Yet Proves Superiority of Organic Foods
In the biggest study of
its kind ever conducted, scientists have discovered that foods "contain
up to 40 per cent more nutrients if they are grown without chemical
fertilizers and pesticides." The study, which was conducted at Newcastle
University and funded by the European Union and food companies, found that
the "health benefits were so striking that moving to organic food was
the equivalent of eating an extra portion of fruit and vegetables every
ORGANIC RECIPE OF THE WEEK
Vegan (serves 10)
Click on the picture
for a closer look!
My Autumn Pumpkin Pie
Cake is a holiday indulgence you can enjoy without any guilt. Its delicious
flavor comes not from a can -- not from unhealthy flour, egg yolks, refined sugar,
dairy and so on, but pure vegan wholesome goodness.
Delight your palate with
the wonderful signature flavors and ingredients of autumn and complete your
Thanksgiving meal with a dessert made with real food. It’s tastes so good and
it’s so good for you that it can make a complete meal all by itself. Have it
for breakfast too!
Cook’s tidbits: Nothing like a
glorious morning breakfast with a cup of hot chocolate made with raw cocoa
powder and a slice of nutritious pumpkin pie cake.
Get cake ingredients ready:
(use organic ingredients when possible)
¾ cup whole grain brown rice flour
¾ cup whole grain spelt flour
1½ cup raw pecan meal (very finely ground pecans in food processor)
1 teaspoon double acting baking powder
⅓ cup sucanat
1 tablespoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
⅛ teaspoon ground cardamom
½ teaspoon sea salt
1¼ cup creamy soy milk, warm (such as Vitasoy Creamy Original)
2 tablespoons EnerG
egg replacer (maybe substituted with tapioca or skipped altogether)
⅓ cup melted transfat free margarine or safflower oil (or canola)
1 teaspoon vanilla extract
½ cup ground flax seeds
1½ cup homemade butternut squash puree (see cook’s tips below)
½ cup homemade sweet potato puree (see cook’s tips below)
⅓ cup raw agave
nectar (or brown rice syrup)
¾ cup walnut pieces
Autumn Caramel Frosting Ingredients:
⅓ cup transfat-free margarine
½ cup sucanat or
rapadura (or brown sugar)
⅔ cups homemade squash puree (see cook’s tips below)
½ cup sweet potato puree (see cook’s tips below)
½ teaspoon cinnamon
1 teaspoon vanilla extract
1. To prepare cake, preheat oven
to 350 F. Lightly coat with oil two 9-inch round cake pans. In a large bowl,
whisk together brown rice flour, spelt flour, pecan meal, baking powder,
sucanat, cinnamon, allspice, cloves, nutmeg, ginger, cardamom and salt. Set
2. In a food processor or blender, blend together soy milk, egg replacer,
melted transfat-free margarine, vanilla and flax seeds for about 30 seconds.
Add squash, sweet potato and agave nectar mixing well until smooth and
3. Pour wet mixture into dry mixture. Using a whisk combine wet and dry
ingredients well but being very careful not to over work the batter. Add
walnuts and briefly mix.
4. Pour the equal amounts of batter into prepared pans and use spatula to
spread batter evenly and smooth out top. Set timer and bake for 55 minutes.
5. To prepare frosting, melt transfat
free margarine in a saucepan, add sucanat or rapadura and bring to boil over
medium heat. Add squash, sweet potato, cinnamon and vanilla mixing well and
stirring constantly until it boils again. Remove from heat and beat with
electric hand mixer or blend in food processor until creamy and smooth. Set
6. Remove pans from oven once done. Allow pans to cool on a wire rack for 10
minutes. Remove cakes from pan and let them cool completely on wire racks.
7. To frost and assemble cake, take one cake and frost the top of it with a
thin layer of frosting. Take second cake and place it up-side-down over
frosted cake so the two tops are touching. Finish frosting entire cake
including top and sides. Prepare in the morning or a day a head and keep at
To make squash puree: Preheat oven
at 350 F. May use kabocha, butternut or pumpkin. Wash under cold running
water. Cut stem off and then cut in half, lengthwise. With spoon, scrape out
all the seeds and membranes. On a cookie sheet lined with parchment paper
place both halves with cut side down (skin up) and bake for 35 to 55 minutes
or until it feels very tender. Allow to cool completely and remove the inside
with a spoon and mash. The skin should come right off.
To make sweet potato puree: Bake
at the same time with the squash in 350 F oven. Wash and scrub sweet potatoes
well. Use a piece of parchment paper big enough to wrap around sweet potato
just like wrapping a hard candy with the ends twisted. Place in oven and bake
from 35 to 50 minutes depending on size but until completely tender. Allow to
cool and remove spoon and mash. To store for later use, store sweet potatoes
in the refrigerator without removing the parchment paper. They make delicious
my video on how to bake sweet potatoes.
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responsibility for any adverse effects resulting from any information, diet
or exercise suggestions. It is imperative that the advice of a physician is
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2003 - 2009 Amira Elgan. All Rights Reserved.