Guest guest Posted February 10, 2004 Report Share Posted February 10, 2004 I am sure you are familiar with board members' food diaries on the westonaprice.org website. I find it interesting that eats a much larger quantity of food than Sally. And Tom is off the charts. I hope he works out. Years ago i e-mailed Sally about blood-type and it's role in the diet and she told me that you basically have to use it or lose it -- that you need to eat fats more and more and then the body will respond. I can say that has not happened to any appreciable degree with me (i am type A) -- going on a few years now on the traditional diet. And i would feel very ill if i ate (like Tom Cowan) 16oz. of steak and almost a stick of butter (among other things) for dinner. My question is, what are Tom Cowan's and Enig's bloodtypes? I find it intersting that Sally's is type A and she eats the least. Is this becasue she has digestive distress if she eats as much as or (heaven forbid) as much as Tom? This is D'Adamo's response to the ER4YT book review (or part of it) from the westonaprice.org website. He does not address the fermentation aspect but it is interesting nonetheless: http://www.dadamo.com/fao/smartfaq.cgi?answer=1072552271 I am sure this has been diiscussed here before. Just trying to figure out why what i read in Nourishing Traditions does not always play out in (my) real life. Thanks a whole bunch dAve Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 10, 2004 Report Share Posted February 10, 2004 The real truth is that everyone is different. I much prefer Schwarzbein's types to the metabolic or blood type theories. I can't comment on her latest book as I just bought it last night and have only had time to read the intro stuff. Judith Alta -----Original Message----- From: quagmire1836 [mailto:sereneanddave@...] I am sure you are familiar with board members' food diaries on the westonaprice.org website. I find it interesting that eats a much larger quantity of food than Sally. And Tom is off the charts. I hope he works out. Years ago i e-mailed Sally about blood-type and it's role in the diet and she told me that you basically have to use it or lose it -- that you need to eat fats more and more and then the body will respond. I can say that has not happened to any appreciable degree with me (i am type A) -- going on a few years now on the traditional diet. And i would feel very ill if i ate (like Tom Cowan) 16oz. of steak and almost a stick of butter (among other things) for dinner. My question is, what are Tom Cowan's and Enig's bloodtypes? I find it intersting that Sally's is type A and she eats the least. Is this becasue she has digestive distress if she eats as much as or (heaven forbid) as much as Tom? This is D'Adamo's response to the ER4YT book review (or part of it) from the westonaprice.org website. He does not address the fermentation aspect but it is interesting nonetheless: http://www.dadamo.com/fao/smartfaq.cgi?answer=1072552271 I am sure this has been diiscussed here before. Just trying to figure out why what i read in Nourishing Traditions does not always play out in (my) real life. Thanks a whole bunch dAve Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.