Third of a four part series on dessert ingredients by blood type, according to Dr. Peter D’ Adamo who published a book in 1996 titled Eat Right For Your Blood Type .
The book essentially covers the origin of the four blood types and the foods accepted by your body/blood and broken down into Highly Beneficial or food acting as medicine, Neutral or food acting as food and Avoid or food acting as poison. Dramatic, maybe, but gets the point across.
The book continues with food aligned with blood types A, B, AB and O, positive or negative did not appear to play a part in the theory.
Having breakfast, lunch, dinner or snack throughout the day that matches your blood type is one benefit, but what about desserts that are accepted by a blood type?
Blood Type A = The Cultivator – settled, cooperative, orderly
Blood Type B = The Nomad – balanced, flexible, creative
Blood Type AB = The Enigma – rare, charismatic, mysterious
Blood Type O = The Hunter – strong, self reliant, leader
Below are a list of ingredients that could be incorporated into a beverage, baked or frozen dessert.
There are more ingredients Dr. Adamo lists in his book and is not all inclusive, and I simply wanted to show ingredients that could be creatively put together to make smoothies, baked goods and frozen desserts.
There are numerous sites listing recipes, but this allows you to add or substitute an ingredient to make your perfect dessert.
The ingredients listed are identified in Dr. D’ Adamo’s book as Beneficial or Neutral (I left our avoid), so making desserts can satisfy the sweet tooth, while being rewarding and at least mentally satisfying.
Ingredients in order of category and Highly Beneficial to Neutral:
Blood Type AB:
Dairy & Eggs: Cottage cheese, farmer’s cheese, feta, goat cheese, goat’s milk, kefir, ricotta, non-fat sour cream, yogurt, organic eggs, cream cheese, gouda, gruyere, jarlsberg, monterey jack, neufchatel, skim or 1% milk, soy cheese, soy milk, swiss
Oils & Fats: Canola, flax seed, peanut
Nuts & Seeds: Chestnuts, peanuts, peanut butter, walnuts, almonds, almond butter, brazil nuts, cashews, macadamia
Beans & Legumes: Black, pinto, red, soy, black eyed, white beans
Cereal: Millet, oat bran. Oatmeal, rice, bran, puffed rice, rye berries, spelt, cream of rice, cream of wheat, granola, grape nuts, seven-grain, shredded wheat, soy, wheat bran, wheat germ
Breads & Muffins: Brown rice bread, ezekiel bread, rice cakes, 100% rye bread, rye crisps, soy bread, sprouted wheat bread, wasa bread, wheat bagels, durum, whole wheat gluten free high protein, multigrain bread, oats and wheat bran, spelt, pumpernickel
Grains & Pasta: Oat flour, rice flour, rye flour, sprouted wheat flour, white rice, couscous, durum wheat, graham, white and whole wheat
Fruits: Cherries, cranberries, gooseberries, black grapes, concord grapes, green and red grapes, grapefruit, kiwi,lemons, loganberries, pineapple, red green and black plums, apples, apricots, blackberries, blueberries, boysenberries, black and red currants, dates, elderberries, kumquats, limes, cantaloupe, honeydew, watermelon, prunes, nectarines
Juices & Fluids: Carrots, black cherry, cranberry, grape, papaya, apples, apple cider, apricots, grapefruit, pineapple, prunes, vegetables
Spices, Sugars & Seasonings: Arrowroot, basil, brown rice syrup, cardamom, carob chocolate, cinnamon, clove
Miscellaneous: Coffee, green tea, beer, red and white wine
If you accept the theory by Dr. D’ Adamo, then pick and choose ingredients that categorized as beneficial and neutral.
Desserts and treats that are well accepted by you body. Wow you don’t hear that statement often.
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