Type O Blood - is this you?

So, I had a person telling me about a book called Live Right for Your Type, meaning blood type. I was told that type O blood will be allergic to wheat/gluten and milk - it has to do with an antigen or an antibody reaction in their body. This person eats spelt because it is an "approved" grain to eat as listed in this book.

What do you think? Have you read this book? Have you heard of this type of diet?

Do any of you have type O blood and can verify that this is indeed you? Mostly, I'm just curious... what do you think?

Here is a picture of the book - or in case you need to purchase it... here is it for your convenience.

Basic Differences in Spelt, Triticale, Kamut

Have you ever wondered what the differences really are in different types of grains and how they compare to wheat? Do you know what some of your grain options are if you find out you have gluten allergies? You don't have to completely eliminate grains and bread from your diet - you just have to be a little more creative in your baking.

Oh - you don't have to have gluten allergies to enjoy these grains - they actually have a nice flavor to them.

Well, here is a quick summary of a few grains for your grain reference.

SPELT

• Spelt has a lower, more fragile gluten content. This means that SOMETIMES, people with gluten allergies can actually eat spelt (but it is a good idea to check with your doctor first)
  
• Spelt has higher fiber than wheat
• Spelt contains 15-21% protein (which is higher than regular wheat)
• Spelt is higher than wheat in complex carbohydrates, iron, potassium, and B vitamins
• It contains nutrients that aid in blood clotting and stimulates the immune system
• Spelt is similar to cooking with wheat flour, but you might find you need a little less water (start with 3/4 of what the recipe calls for), or a little more flour and because of the lower gluten content, don't let your dough rise as high as when using regular wheat flour
• Spelt has a bit of a "nutty" taste to it
  

TRITICALE

• Triticale has a lower gluten content than wheat
• Triticale has a higher protein per gram than wheat
• Triticale has more amino acids and lysine
• Triticale flour is more similar to wheat in taste and can be easily substituted for wheat flour. However, if using leavened breads, you must add at least 50% wheat flour because of the very low gluten content of triticale.
• Be careful when kneading triticale. Do not over-knead the dough as this can damage the delicate gluten.
• Triticale is a cross between durum wheat and rye.
  

KAMUT

• Kamut also has a lower gluten content like spelt, so many people turn to kamut when they have gluten allergies (still a good idea to consult with your doctor first before eating this when you have gluten allergies)
• Kamut contains 17-19% protein - higher than wheat.
• Kamut has less fiber than wheat
• Kamut is higher in vitamin A, thiamin, riboflavin, phosphorus, magnesium, zinc, pantothentic acid, copper and complex carbohydrates.
• Kamut is considered a "high energy grain"
• Kamut is similar to cooking with durum wheat, so you will have a heavier loaf of bread if you only use kamut. You can add wheat gluten for a lighter loaf - providing your allergies allow it.
• Kamut works great in cakes and pastas.

This summary is based on research done by The Preparedness Store in Idaho Falls, Idaho

Best Ever Muffins

So, I'm still on the frozen fruit thing - and how to use some of that frozen fruit. This is the BEST muffin recipe (from scratch) I've ever made. The picture is compliment of my sister and her blog. Thanks.... (now go check out her blog for more excellent recipes: http://tastethejoy.blogspot.com/)




Recipe:
1 3/4 c sifted flour
1/2 c. sugar
2 1/2 t. baking powder
3/4 t salt
1 beaten egg
3/4 c. milk
1/3 c. oil (use half oil and half applesauce. Makes it more moist!)

Stir dry ingredients together. Combine egg, milk, and oil. Add all
at once to dry and stir quickly just until moistened. Add 1 c.
berries (raspberry or blueberry) and fold together gently. Fill greased
muffin tins, top with struesel topping, then bake at 375 for 20-25
minutes.

Struesel topping:
4 T. flour
4 T. sugar
1/2 t. cinnamon
2 T. butter or margarine
Cut together until crumbly, sprinkle on top of muffins.

Enjoy - and now go check out my sister's blog... http://tastethejoy.blogspot.com/