Thursday, December 1, 2011

Type O : Part III


CEREALS
Type Os do not tolerate wholewheat products at all, and they should be eliminated completely from diet. They contain lectins that react both with blood and digestive tract, and interfere with the proper absorption of beneficial foods. Wheat products are a primary culprit in the Type O weight gain. The glutens in wheatgerm interfere with Type Os processes. Inefficient or sluggish metabolism causes food to convert more slowly to energy, and so store it as fat.

NEUTRAL
AVOID
Amaranth
Barley
Buckwheat
Cream of rice
Millet – puffed
Oat bran
Oatmeal
Rice bran
Rice – puffed
Spelt
Cornflakes
Cornmeal
Cream of wheat
Familia
Farina
Granola
Grape nuts
Wheat bran
Wheatgerm
Shredded wheat



BREADS, CRISPBREADS AND MUFFINS 
not recommended coz not much choices that beneficial.

HIGHLY BENEFICIAL
NEUTRAL
AVOID
Sprouted-wheat Essene bread

Brown rice bread
Gluten free bread
Millet bread
Rice cakes
100 percent rye bread
Rye crisps
Soya flour bread
Spelt bread
Ryvita crispbreads
Fin crisps
Wasa bread
Bagels
Corn muffins
Cornbread
Durum wheat bread
English muffins
Matzos
Multi-grain bread
Oat bran muffins
Polenta
Pumpernicked bread
Wheat bran muffins
Wholewheat bread

GRAINS AND PASTAS
There are no grains or pastas that could be classified highly beneficial for Type Os.

NEUTRAL
AVOID
Buckwheat flour
Barley flour
Kasha
Rye flour
Rice flour
Spelt flour
Quinoa – flour or grain
Rice vercimelli
Rice – basmati, brown, white
Soba (buckwheat) noodles
Tapioca
Wild rice
Couscous
Durum wheat flour
Gluten flour
Graham flour
Oat flour
Plain flour
Self-raising flour
Semolina pasta
Spinach pasta
Sprouted-wheat flour
Wholewheat flour

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