Читать книгу The Blood Type Diet Cookbook - Lucy Degremont - Страница 34

All blood types benefit from eating plenty of vegetables. They are the basis of a healthy diet. Ensure they are as fresh as possible and eat them every day for lunch and dinner – raw or cooked, juiced, in salads, in soup – and as a snack. You will find information about the tremendous benefits of eating these health-giving plants in the recipe section. As you cannot count on milk products for your calcium, make calcium-rich, green leafy vegetables such as kale, spring greens (collards), turnip greens and dandelion leaves a regular part of your diet.

Avoid tomatoes as they contain a lectin that is detrimental to the type A system. When you make salad dressings, replace the commonly used vinegar with lemon juice. Your sensitive stomach lining will be grateful. Avoid all types of pepper. The best oils for salads are flaxseed, olive and walnut oils. Avoid cotton seed, peanut and corn oil. Give flavour to your dressings with fresh herbs, tamari (Japanese soy sauce) and plenty of garlic. If you have a problem digesting garlic this may mean your liver has difficulty doing its job as a detoxifier. In this case garlic isn’t the problem, your liver is. See a nutritionist or naturopathic doctor to help sort this out.