ER4YT

My “Butter Chicken” Recipe

My "Butter Chicken" Recipe

Who doesn’t love great tasting food?

Honestly, I think it is really strange when people profess to be a foodie. We all love food don’t we? We all need it to survive. But there is a big difference between loving food and exercising self-control in the process to not cross that fine line that leads to gluttony. Please don’t tell me you are a foodie. Remember that the pleasure we derive from eating is not the primary goal – nourishment is. Nourishment and pleasure must go together; they feed each other (excuse the pun).  🙂

My eight year old daughter discovered Butter Chicken this past year and though she only eats a small amount (she only ever eats a small amount of anything), but is a discerning eater who eats slowly and savours her food. But because dairy doesn’t work well for her I decided that I would experiment in the kitchen and come up with a “Butter Chicken” that she could eat with confidence!

I have been experimenting with Eat Right 4 Your Type for the last few years and so have made modifications to this fantastic Butter Chicken recipe, to suit my needs. It works well for the rest of my family too (give or take some ingredients); each of us, a representative of the four blood types!

My version is for those who are dairy-free. I know it sounds strange to even call this dish Butter Chicken when there is no butter or decadent cream and by the way there is no chicken either; I have replaced the chicken with Turkey cutlets. My son is blood type B and my husband is blood type AB, both should avoid chicken. Generally, chicken is so over consumed by everyone that I have cut back on the amount of chicken I prepare and serve to them at home. So turkey it is!

I have made this dish only three or four times, but it has turned out great each time, so I feel ready to share it with you. If you try it please let me know how it turns out. My son thinks it could use a little more garlic and ginger for his taste, so I will experiment with those quantities next time.

Also, I find that it tastes even better the following days; I always make enough for leftovers.

Make this ginger / garlic paste ahead of time. Here’s how: chop up at least 2 inches of fresh ginger and 3 to 4 cloves of garlic to make a generous 1-2 Tablespoons of chopped fresh ginger and garlic each; equal parts. But often when using a food processor it helps to have a larger quantity being processed for the machine to run smoothly. This is why I generally make more and keep it in the freezer. Place into a small food processor and add water in small amounts to create a paste. Set aside in the refrigerator or freezer depending on when you will be making the recipe.

Fresh Ginger/Garlic pasteFrozen Ginger/Garlic paste

 

 

 

 

 

 

Ingredients:

  • 1 kg boneless Turkey Cutlets
  • 1/4 Cup freshly squeezed lime juice
  • 1/8 tsp sea salt
  • 1 generous tsp red chili flakes
  • 2 dried Bay Leaves
  • 10 raw almonds
  • 4 pods of cardomom
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • 1/4 tsp turmeric powder
  • 3 TBSP Olive Oil
  • 1 Cup or more of chopped yellow or Sweet cooking onions
  • 2 – 3 tsp (or more) of garlic/ ginger paste (see above)
  • 1- 14 oz. Can of unsalted diced Tomatoes
  • 1 TBSP dried Fenugreek Leaves (kasuri methi)
  • 2 Cups homemade Turkey stock (or chicken or vegetable stock)

Instructions:

  • cubed turkey cutlets1 kg boneless Turkey cutlets cubed (a cutlet is a breast cut in half or more slices) I use kitchen food scissors for cutting the cutlets into cubes.
  • 1/4 Cup freshly squeezed lime juice (approximately from 1 lime depending on juiciness)
  • 1/8 tsp sea salt
  • 1 generous tsp red chili flakes

Juice from 1 Lime

Sea Salt

1 tsp red chili flakes

 

 

 

 

 

 

1) Combine the above ingredients. Place into a non-reactive (choose glass) food safe container and cover with a lid. (I like Frigoverre by Bormioli Rocco). Refrigerate for 1 hour.

Marinating Stage 1 of 2

2) Just before your hour is up, in a flat pan on medium heat, gently roast:

  • 2 dried Bay Leaves
  • 10 raw almonds

Roasting almonds & bay leaves

3) Gently roast until they darken slightly, turning over occasionally. Remove from heat and allow to cool for a few minutes.

  • Remove seeds from 4 pods of cardomom (there are 12 seeds in each pod).

seeds from cardamom pods

4) In a clean coffee grinder, place cooled roasted bay leaves, almonds and 48 cardamom seeds and grind into a coarse powder.

cardomom seeds and gently roasted almonds & bay leaves half-way ground in coffee grinder final coarse powder

 

 

 

 

5) In a small bowl combine the following spices:

  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • 1/4 tsp turmeric powder

6) Mix the coarse powder mixture with the above spices (coriander, cumin, turmeric)

Spices

7) Add this combined spice mixture to the marinating Turkey cubes. Mix well.

marinating stage 2 of 2

8) Continue to marinate Turkey for an additional hour, covered in the refrigerator.

AFTER the second 1 Hour (two hours total), remove marinating Turkey from the refrigerator. It’s cooking time.

9) Heat 3 TBSP Olive Oil, on medium heat in a large high-sided frying pan or pot.

*NOT Virgin or Extra Virgin Olive Oil, because these oils are not meant for cooking with.

Olive Oil

10) When the Olive Oil is hot add approximately 1 Cup of chopped yellow or Sweet cooking onions. Fry until golden brown. About 10 minutes.

11) Add 2 generous teaspoons of previously prepared garlic/ ginger paste. Fry for one minute.

12) Add marinated Turkey cubes and any juices that may have collected in the marinating container. Cook on medium until Turkey cubes have sealed; they will take on an opaque appearance.

Cook until sealed

Simultaneously…

    • 1- 14 oz. Can of unsalted diced Tomatoes
    • 1 TBSP dried Fenugreek Leaves (kasuri methi)

13) With a food processor or in a container using a hand held blender, ground the tomatoes and fenugreek leaves into a smooth paste. Add to pot and combine with Turkey.

Dried Methi

Tomatoes & Fenugreek Leaves

14) Add 2 Cups Turkey stock to pot and combine. Add 2 Cups Turkey stock

15) Cook until Turkey is cooked and sauce is reduced by half. (approximately 45 minutes total cooking time.)

OPTIONAL: I don’t do this but as an optional Butter addition, melt 3 TBSP Butter or Ghee in another pot, then pour over top of cooked Turkey and mix in to finish.

Serve with homemade steamed Cumin Basmati Rice (easy recipe to follow – one of these days) and fresh steamed or roasted vegetables.

ENJOY!

Here are the instructions without photos for easy reading:

1) Combine the above ingredients. Place into a non-reactive (choose glass) food safe container and cover with a lid. (I like Frigoverre by Bormioli Rocco). Refrigerate for 1 hour.

2) Just before your hour is up, in a flat pan on medium heat, gently roast: 2 dried Bay Leaves and 10 raw almonds

3) Gently roast until they darken slightly, turning over occasionally. Remove from heat and allow to cool for a few minutes.

  • Remove seeds from 4 pods of cardomom (there are 12 seeds in each pod).

4) In a clean coffee grinder, place cooled roasted bay leaves, almonds and 48 cardamom seeds and grind into a coarse powder.

5) In a small bowl combine the following spices:

  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • 1/4 tsp turmeric powder

6) Mix the coarse powder mixture with the above spices (coriander, cumin, turmeric)

7) Add this combined spice mixture to the marinating Turkey cubes. Mix well.

8) Continue to marinate Turkey for an additional hour, covered in the refrigerator.

AFTER the second 1 Hour (two hours total), remove marinating Turkey from the refrigerator. It’s cooking time.

9) Heat 3 TBSP Olive Oil, on medium heat in a large high-sided frying pan or pot.

*NOT Virgin or Extra Olive Oil, because these oils are not meant for cooking with.

10) When the Olive Oil is hot add approximately 1 Cup of chopped yellow or Sweet cooking onions. Fry until golden brown. About 10 minutes.

11) Add 2 generous teaspoons of previously prepared garlic/ ginger paste. Fry for one minute.

12) Add marinated Turkey cubes and any juices that may have collected in the marinating container. Cook on medium until Turkey cubes have sealed; they will take on an opaque appearance.

Simultaneously…

  • 1- 14 oz. Can of unsalted diced Tomatoes
  • 1 TBSP dried Fenugreek Leaves (kasuri methi)

13) With a food processor or in a container using a hand held blender, ground the tomatoes and fenugreek leaves into a smooth paste. Add to pot and combine with Turkey.

14) Add 2 Cups Turkey stock to pot and combine.

15) Cook until Turkey is cooked and sauce is reduced by half. (see feature photo above).

OPTIONAL: I don’t do this but as an optional Butter addition, melt 3 TBSP Butter or Ghee in another pot, then pour over top of cooked Turkey and mix in to finish.

Serve with homemade steamed Cumin Basmati Rice (easy recipe to follow – one of these days) and fresh steamed or roasted vegetables.

Just The Food, Log

Baked Cajun Rubbed Rainbow Trout - Ruby fleshedIt takes me quite a bit of time to piece together a “day in the life” log. At this point, if you’ve read my other Food Log posts, you will have an idea of my patterns. So to make everything simpler – easier for you to read and easier for me to upload, the following is examples of JUST the food. As I’ve mentioned before in Rx Food that I have been experimenting as much as possible with eating my food in the right order, as per Dr. Mercola’s suggestion. Everything I eat is according to Blood Type O, non-secretor lists via the research done by Dr. Peter D’Adamo, Eat Right For Your Type. As well, I have been consciously cutting back on fruit. As far as Gary Taubes sees it, he doesn’t “think there’s much meaningful evidence on the benefits of fruits in the diet.” I used to eat fruit with abandon thinking I was making a healthier choice. As it turns out, our bodies don’t differentiate much on where the sugar comes from. (More on the sugar/fruit subject another day).

Dr. Mercola says:

“In addition to eating the right foods for your body, believe it or not, we discovered that it is not enough just to make the right food choices…It is equally important to eat your foods at each meal in the right order!

  • Many leading protein types should eat their meat first
  • Carb types should eat their vegetable first.
  • Mixed types should eat their meat and vegetable together.

When your food is consumed this way, digestive and nutritional efficiency will improve dramatically, shown by:

  • Improved meal satisfaction
  • No need for snacks between meals
  • No more food cravings.

Dr. Mercola has a basic Nutritional Typing Plan. Click here to view Dr. Mercola’s Nutritional Typing.

DAY 1

7 am My Breakfast: (in this order)

  • on an empty stomach: 20 mL Salus Artichoke Juice, followed by 6 oz. water
  • Salus Artichoke Juice2 soft boiled eggs, sprinkled with sea salt
  • 5 oz. Steamed Spinach (1/2 bag of Stahlbush Island Farms Frozen Spinach), with 1-2 TBSP. EVOO & fresh Lemon Juice
  • 4 Organic walnut halves
  • 4 Organic pitted Prunes (no preservatives)
  • small banana
  • 12 oz. water

Day 1

8:30 am: 

  • 1 heaping TBSP. Salus Red Beet Crystals mixed with 8 oz. water (or 250 mL San Pellegrino)

Beet Crystals & Water

Day 1

11:30 am My Lunch: (in this order)

  • Lunch MainLunch Salad(All Re-heated), baked Sockey Salmon seasoned with dill, garlic, Olive Oil, lemon juice.
  • Baked Ruby flesh Rainbow Trout, seasoned with Luisiana Cajun rub & Olive Oil
  • Purple Thai Sticky Rice, Quinoa, Roasted Sweet Potatoes w/fresh ginger, cilantro, green onions, Olive Oil & lime juice
  • Steamed Kale

Salad:

  • Organic Romaine Lettuce, cherry tomatoes, fresh mint leaves and fresh basil leaves
  • Half red & orange peppers
  • Half organic Hass Avocado
  • Organic broccoli
  • EVOO & fresh squeezed lemon juice

12 oz. water

Afternoon snack, around 3:45 pm

  • 1 Can Mackerel
  • 4 Brown Rice cake thins
  • 5 organic dried mission figs
  • 5 mini organic carrots

Canned Mackerel

I don’t usually have time to photograph dinners because it’s mostly too hectic.

Day 1

6 pm My Dinner: (in this order) 

  • 8 oz. BBQ Grain-fed NY strip loin, (seasoned with drop of Olive Oil, freshly ground pepper, garlic powder).
  • Steamed Kale
  • Roasted Sweet Potato w/ unsalted butter
  • Plain risotto w/ a pouring of saffron tea
  • Mix of wild & brown rice
  • raw carrots & broccoli
  • 12 oz. water

risotto w/ saffron tea

Generally, when I know that I’m going to use the oven or BBQ, I will plan ahead and grocery shop accordingly. For example, if we are having Salmon for dinner, I will buy enough to have leftovers for the following day. Assuming we will eat a total of 1.5 pounds of Salmon at dinner I will buy 2 pounds to ensure leftovers for the following days lunch or snack.

I will also bake two other types of fish, seasoned differently, with the purpose of having those ready for lunch or dinner the following day as well.

When I BBQ, I tend to prepare my NY strip loin, marinated turkey cutlets and sweet potatoes at the same time – with the intention of having leftovers.

When I prepare rice or pasta, I will make enough and a few varieties at a time to ensure leftovers.

I try to always have washed and cut up carrots & broccoli as well as a steamed green vegetable like, Kale, Collard Greens, Swiss Chard or Green Beans ready to eat in the fridge.

Preparing my family’s food supply in this way actually makes for less work and much less stress on my part. It definitely has taken a lot of daily practice for me to figure it all out, but as a result, I know my way around my kitchen better than I ever!

Guacamole

Homemade Guacamole

Now that I know my secretor status, according to Eat Right 4 Your Type, I have started eating avocados again. A lot. Before I knew my secretor status, I followed the program as if I were a secretor, which meant not eating any avocados. I missed them for the nine months or so that I abstained. I even stopped looking at them at the grocery store. It is amazing to me what we can adapt to if only we give ourselves the opportunity to try. There are a lot of unusual rules in the ER4YT plan that don’t seem logical; like I can eat avocado but NOT avocado oil. I find it all very interesting especially because it seems to be so effective for me. I did the secretor salivary test a few months ago: I am a Non-Secretor. The good news is that I can eat avocados again, the bad news is that Non-Secretors have, potentially, a health disadvantage; which gives me even more reason to stay on top of what I eat. Click here to read Lesson Ten: Secretor Status.

My Homemade Guacamole Recipe

1 – 2 TBSP. diced Spanish Onion

1 – 2 TBSP. seeded and diced  Tomatoes

2 TBSP. finely chopped Cilantro leaves

less than 1/4 tsp. Cayenne Pepper

2 Very Ripe Hass Avocado (pictured above) mashed and leave some in chunks.

Juice from half of a fresh lime (it should be very juicy, producing at least 2 TBSP.)

2 twists of the Sea Salt Mill

NOTE: I’m sure any variety of avocado will do, but I prefer the taste and texture of the Hass Avocado.

Directions:

Not sure there is an easier recipe? Just prepare all the ingredients in the order I’ve listed and combine together. Voila!

Below are some photos to guide anyone new to the kitchen. Remember to use only the leaves from the Cilantro, no stems.

Spanish Onion, diced

Cilantro

Less than 1/4 tsp. Cayenne Pepper

seeded Tomatoes

Guacamole

Today I made another batch and added some finely diced garlic.

To my surprise, I prefer it without the garlic. The garlic seemed to hide the cayenne pepper. Interesting.

ENJOY!

By the way, the following Blood Types should avoid avocado.

  • AB (secretor & non-secretor),
  • B (secretor & non-secretor) and
  • O (secretor)

Avocado is:

  • Beneficial for Blood Type O (non-secretor)
  • Neutral for Blood Type A (secretor & non-secretor)

Rx FOOD

“There is no ONE GIANT step

that does it,

It’s a lot of LITTLE STEPS.”

To date, I’ve been experimenting with food as medicine for a solid year and a half.

In a recently published post, titled: My Hernia, I described my experience with an umbilical hernia, and by the end of the article I commented on the fact that some exercises can be useless. Which triggered another thought…how certain foods can actually be useless too.

There are a lot of fancy exercises that are in vogue these days, that fall into the useless category causing more harm than good. Now, this is assuming we know better but keep on repeating them, regardless. However, because it’s unlikely that doing the occasional useless exercise likely won’t cause much lasting damage, it begs the question, then WHY would we do them in the first place? What is our motivation behind doing things that are useless? Our best bet is to stick with the basics, but also to work with an expert who can identify which basic exercises will actually be beneficial for our specific needs. (Collaborating with an RMT trained in Rolfing [Structural Integration] or KMI / Myofascial Release is my first choice). Sure, we can go ahead and do exercises, which are not appropriate for us and survive…(clearly, there are worse things we can do!). But, from my perspective, if we’re going to bother in the first place, doesn’t it make sense to at least try to do it right? Getting to the point of doing it right can take a lot of trial and error and a lot of research; if we’re too busy to learn and grow, then what are we here for? I have come to have this same opinion about food as a result of exploring which foods actually support my health. We can go ahead and eat anything for energy, but if we’re going to bother, doesn’t it make sense to do the research and fuel ourselves accordingly to actually enhance our health?

…Prescription Food, as I’ve come to think of it.

Why not?

I met Sandrine at my daughter’s school about three years ago. Our daughters have been in the same class over these few years and so naturally, we have had many opportunities to chat. And as parents often do, we talk about our daughters; their talents, milestones and of course the challenges: the sleepless nights, the food sensitivities/ allergies, which doctors 😉 or finding THE magical balm to soothe irritated skin, etc. – You get the idea.

Sandrine went the distance like no other to help both of her daughter’s with their skin issues. She had eliminated certain foods from her girls’ diet in the hopes that that would help. She would go so far as delivering fresh homemade meals to her girls everyday at lunch so they could stay true to their program. This kind of effort puts tremendous strain on a parent; anyone raising a child with allergies or food sensitivity knows only too well what I’m talking about.

Six months into my experiment with ER4YT, I happened to be chatting with Sandrine at our girls’ first chess tournament. Since Sandrine and I share a similar interest in following current news regarding health, our conversations often revolved around comparing notes on such topics. I told her about ER4YT and my suspicions about gluten causing my joint inflammation. She considered looking into it as a possibility for her daughters. Sandrine is a researcher…she will leave no stone unturned. Months later, once back to school in September, I sidled up to her to get an update on the skin issues…because when I greeted her daughter, it was quite evident the skin issues were no more.

“Soon after my child was born, I knew that it was food which contributed to her rashes and other issues.  The skin tests did not reveal food sensitivities, but food allergy.  However, avoiding the foods my child was allergic to did not bring relief, in fact, it got progressively worse over the years.  When I asked for their advice, Allergists and Dermatologists talked about elimination diet and its challenges. Recently, after almost nine years and two kids later, I discovered ALCAT testing.  ALCAT and our naturopath transformed my children’s life and naturally mine. With ALCAT, we are confident in what they can and cannot eat.  The recommended rotation diet along with the ALCAT test meant no more rashes or eczema, bleeding wounds from scratching, thick dandruff on the scalp, sleepless nights due to scratching, respiratory congestions, fatigue and failure to thrive.  Today, my kids are not only doing well, but thriving, all without the need for medicated ointments and medications.”  -Sandrine

 

This is an incredible story, and yet, elements of it are universal.

I know most of you reading this don’t know me and at this point are genuinely wondering if I am advertising for ALCAT or ER4YT. With all sincerity, I promise you that this is an information sharing website only. I do not have any affiliate codes associated with any of the links found on my site and am not receiving and discounts or support from the practitioners with whom I consult.

Any pop-up advertising you may see on my site from time to time is generated by WordPress, my host, who benefits from it in order to keep the operating costs down.

Sandrine did her research and took the blood type philosophy to the next level by actually having both her daughters and husband’s blood tested by ALCAT. Seeing her success with the program I am considering trying ALCAT testing for my family too. Right now, however, we are going to go the distance with ER4YT because we are still in the infancy with our exploration. My husband and I have done the Secretor Test, which helps to fine tune our beneficial food lists (I am blood type O+, Non-Secretor, my husband is AB-, Secretor). My kids will be taking the Secretor test next week – we are all curious for the results. My kids are becoming more and more interested in taking care of their health, now, and beginning to understand the significance of NOW, and the impact it will have on their adult health. Many people falsely believe that children can eat and drink whatever they want. They believe that kids will figure it out for themselves like so many of us did. I say, look around…there is an entire population plagued with an inability to figure it out for themselves. Our health will not fix itself. Raising kids on candy and sugar and processed foods is damaging, period. There is absolutely nothing beneficial or nutritious found in those products. But what if you’re like Sandrine or myself, who make every attempt to nurture healthy habits by introducing nothing but whole foods to our babies, to then being completely mystified that those supposedly healthy, super foods are not tolerated.

Yes, we can eat anything. We can drink anything. Most of us know of, or may even be related to people who do not espouse a healthy lifestyle in the least, but are still living- against all odds. You know, like James’ uncle who each day smoked half a pack of cigarettes, drank like a fish and never exercised, but lived to be 102. Mind you living a long time and living well for a long time is a horse of another colour. I often wonder what the longevity might have been for people like James’ uncle had they taken care of themselves?

I know a man in his mid-seventies who has been Diabetic (type 2) for thirty years. For many years when he had kept his Diabetes ‘under control’, his weight had stabilized at 200 pounds, which seemed like an acceptable weight for a man at a height of six-feet. He is currently sixty pounds over that weight. It seems like his weekly schedule is busy with regular check-ups with his doctors or advisers. When I ask him how he’s doing, he tells me that his doctors tell him that he’s doing OK. This frustrates me, so I ask him gently, “How can you be OK, when you are 1) Diabetic and 2) sixty pounds overweight? You are NOT OK.  This is unacceptable.” He continues to do the same thing he has always done, which rewards him with the same results he’s always gotten. No change to his health; just a slow decline. He tells me, “Well, we’ve all got to go sometime.” This is true, none of us is getting out of this life alive.

But there is a huge difference between accepting our fate and having the belief that there is no fate but what we make.

“Since the dawning of the Age of Genetics, we have been programmed to accept that we are subservient to the power of our genes. The world is filled with people who live in constant fear that, on some unsuspecting day, their genes are going to turn on them. Consider the masses of people who think they are ticking time bombs; they wait for cancer to explode in their lives as it exploded in the life of their mother or brother or sister or aunt or uncle. Millions of others attribute their failing health not to a combination of mental, physical, emotional, and spiritual causes but simply to the inadequacies of their body’s biochemical mechanics. Are your kids unruly? Increasingly the first choice is to medicate these children to correct their “chemical imbalances” rather than fully grappling with what is going on in their bodies, minds, and spirits.

Of course there is no doubt that some diseases, like Huntington’s chorea, beta thalassemia, and cystic fibrosis, can be blamed entirely on one faulty gene. But single-gene disorders affect less than two percent of the population; the vast majority of people come into this world with genes that should enable them to live a happy and healthy life. The diseases that are today’s scourges – diabetes, heart disease, and cancer – short circuit a happy and healthy life.

These diseases, however, are NOT the result of a single gene, but of complex interactions among multiple genes and environmental factors. “

Bruce H. Lipton, PhD – author of Biology of Belief            (quote from pg. 20 -21)

I understand that our doctors only have about 5 – 30 minutes with each patient (the upper number if you’re lucky!) and it is equally frustrating for health care practitioners, because as much as they want to eradicate disease, their hands are tied. Patients MUST help themselves and be more than a willing participant who accepts pharmaceuticals as their cure.

There are so many websites promoting miraculous cures, from natural supplements, water purification systems to products or equipment. It’s easy for any consumer to be charmed by all the claims often accompanied by glossy photographs of eye-catching perfection. All these advertisements remind me of the traveling-snake-oil-salesmen from the 19th century – Are we still being duped? Clearly, the only way to know for sure is to experiment for ourselves (with caution!).

Having said this, most of us are skeptics and require a lot to convince us to buy a product. But isn’t it interesting that when we finally do decide to jump in, and put our whole belief into something, we become a self appointed spokesperson for said product. As if, because it might work wonders for us, we think everyone else should try it too.

Listen, I don’t know exactly what works for me. I’m still figuring things out. And it seems to always be that once I get a handle on what seems to work my body goes ahead and ages, bringing on new changes and challenges. We are in a constant state of change. I believe we have to stay alert to these changes and adapt to them.

 

KEEP

CALM

AND

ADAPT

to CHANGE

 

In writing this post it is my hope to encourage others to consider that: because none of us know anything for certain, that we have to try and keep trying and not sit back accepting our ‘fate’.

For those interested in exploring Prescription Food for Our Individual Health, I have imbedded the links to the sites that I have personally explored. I have done Dr. Mercola’s Nutritional Typing questionnaire, which pegged me as a Protein Type (which is very similar to ER4YT, just without the blood typing). One thing that I took away from Dr. Mercola’s site that I have been experimenting with is: the order in which I eat my beneficial food.

Dr. Mercola says:

“In addition to eating the right foods for your body, believe it or not, we discovered that it is not enough just to make the right food choices…It is equally important to eat your foods at each meal in the right order!

 

  • Many leading protein types should eat their meat first.
  • Carb types should eat their vegetable first.
  • Mixed types should eat their meat and vegetable together.

When your food is consumed this way, digestive and nutritional efficiency will improve dramatically, shown by:

  • Improved meal satisfaction.
  • No need for snacks between meals.
  • No more food cravings.

 

Dr. Mercola has a basic Nutritional Typing Plan. Click here to view Dr. Mercola’s Nutritional Typing.

ALCAT Testing Website: ALCAT

Eat Right 4 Your Type website: Eat Right For Your Type

ER4YT: Secretor/ Non-Secretor Information page

ER4YT: Salivary Secretor Test Kit

 

In addition, this 5 minute video presented by HU Medicare Local, Australia talks about Understanding Pain. There is a lot we can do for our own self-care. Whether we live a long or short life, I think that we can all agree that the best choice would be to live out our days at a healthy weight, without pain or debilitating disease.

 

This goes out for anyone struggling with mental, physical, emotional or spiritual challenges…I care about your well-being and hope that the information in this post will be useful for your exploration. Just try and keeping trying.