Product Description

An eating plan and over 100 recipes to suit each of the blood types, in a diet made famous by D'Adamo's bestselling "Eat Right for Your Type". The theory behind it is that the four different blood groups; O, A, B and AB need four different diets. What may be beneficial to one blood group is undoubtedly harmful to another. The "Blood Type Diet Cookbook" explains the workings of the diet, and contains: an easy-to-follow plan; blood type food lists; and over 100 recipes which can be adapted to suit the different blood types.

Product Details

• Amazon Sales Rank: #281507 in Books
• Published on: 2001-12-03
• Format: Illustrated
• Original language: English
• Number of items: 1
• Binding: Paperback
• 256 pages

From the Author
Author's experiences: "As a nutritionist I ate, for many years, what I considered to be a very healthy diet - at least I thought it was. I was cutting down on red meats and increasing fish and poultry, replacing wheat with other grains such as ryle and spelt, eating rice, quinoa and millet. I made the effort to cook lentils and pulses. Instead of cow's cheese I would eat goat's and sheep's cheese and yoghurt. I was taking plenty of supplements, as well as digestive enzymes. Yet despite all this I still struggled with my weight and had trouble with my immune system during the winter."
"Then one day I came across a paragraph on 'Blood Type and Diet' in Dr Ralph Golan's book Optimal Wellness. This very briefly described Peter D'Adamo's work, and to me it sounded right. Being an O, something deep down in me had always resisted becoming a vegetarian. I just instinctively knew that I needed animal protein."
"I started putting into practice the techniques of a blood type diet and I moved onto a higher level of health. Being blood type O I had permission to eat meat, which I love. Unfortunately I had to give up cheese (which is particularly difficult when you live in France). Os can only have a small amount of goat's and sheep's cheese (I was still eating too much). grains are to be avoided and I cat attest to that. Whenever I was tempted to eat normal bread or even too much spelt bread, I immediately felt the difference - a heaviness set in and I put on weight. that was when I first started the diet - I now know what to do to feel good, be healthy and lean. If I am tempted all I need to do is remind myself of how good I feel and, more often than not, following the blood type diet takes precedence over the indulgence. Although it took a little time to adjust to some of the changes, I now positively enjoy the many beneficial foods that are suitable for my blood type."

About the Author
Karen Vago has been a practising nutritional therapist for over 10 years. She was trained at the Institute of Optimum Nutrition and has excellent contacts among key names in nutrition in the UK. Lucy Degremont is a qualified Tai Chi teacher, photographer and talented chef

Excerpted from The Blood Type Diet Cookbook by Karen Vago, Lucy Degremont. Copyright © 2001. Reprinted by permission. All rights reserved.
"Our blood type gives information to our body, telling it how to react when confronted by a host of circumstances, such as stress; invasion by viral, bacterial, parasitic or fungal infections; or food entering the body. Psychologically and physically each blood group reacts differently to these influences: a specific food can be beneficial or detrimental to our health depending on whether we are an O, an A, a B or an AB; an infective agent will have something to hold onto depending on our blood group; our susceptibility to common diseases or more serious ones is linked to our blood group; the means by which an O will lose weight is not the same as for an A. If we make choices that disrupt our metabolism, clog up our system with toxins and make our cells stick together, we are heading for trouble."

Customer Reviews

Bloody marvellous recipes
Although I am lucky enough to have my own personal chef, this recipe book contains some marvellous dietary ideas. By restricting my eating habits according to the tight regime imposed here, I have already lost a couple of stones. The only minor negative is the difficulty in getting hold of some of the necessary ingredients. Fortunately the recipes are supremely tasty, however, so it's well worth making the effort. Indeed, some of these are so darn good that I insist that my cook prepares them virtually every week. It's always great to see a couple of slices of black pudding (found in the 'type O' chapter) being served at the breakfast table. The author also has a unique take on the 'Bloody Mary' that is most appealing. I frequently command Igor to fetch the cocktail umbrellas and a bucket of ice as I lounge around beside the open fire in the drawing room of my Transylvania-based castle. However, if you are unable to track down any rare 'B negative' for the base ingredient then I advise you to steer well clear (unless you want to balloon to the size of Rik Waller)!