Metabolic Type and ER4YT Diets archives

a question for Robert McFerran about diet from a MD

Posted by Roberto on February 05, 1999 at 06:22:13:

Dear Robert,I'm a MD which is interested in the naturopathic approach to health and I find this site extremely interesting also for a professional. Dr. Stoll gave me some very interesting advises about my profession and asked me to actively contribute to this BBS so for the moment I have a question about metabolic diet and ER4YT: I've read it along with Wiley's Biobalance and I looked at your anwers in this BBS and what I got is that: Acidic types=Hunter-gatherer=0, Alkaline types=agricultural=A, Mixed types=B and maybe AB. While in general the food lists have something in common there are also some important differences. Of course Wiley didn't know about lectins, but what I want to know is that if you think it could have sense to mix the two theories and find, for instance, if an 0 type could be acidic or mixed, measuring its plasma Ph, and modify his diet arrangingly and so on for the other types. I know that you say that the best thing is to try the extremes and listen to your body, but for practical purposes I would like to find a replicable method which could be accepted by all the patients.
Moreover,as I see here in Italy, where predominates As and Bs and from genetic inheritance I think that the majority of people are Agriculturalist or Mixed types, our traditional diet rich in cereals and mainly wheat products get excellent results in preventing diseases and getting very old without much problems, mainly in the south were they stll eat whole cereals and this seeems contradict both theories which put wheat products on the avoid list.
Thanks for your attention.



Follow Ups:


Re: a question for Robert McFerran about diet from a MD

Posted by Tony on February 05, 1999 at 10:53:00:

In Reply to: a question for Robert McFerran about diet from a MD posted by Roberto on February 05, 1999 at 06:22:13:

Roberto,

As an Italian American, in a family with a lot of digestive disorders, I was just wondering about the prevalence of Celiac in your country. I have read that it is a very big problem in Italy, with close to 1 in 250 people being diagnosed with it. I also heard it is one of the first things doctors there look for when someone begins having digestive problems.

With all of my family's digestive problems, not one of them has ever been tested for celiac.

Also, if my information was correct, then in regards to your question to Rob, that would surely be one reason to avoid wheat.

Do they use a lot of goat milk and cheeses there instead of cow products?

Thanks.

Tony



Re: a question for Robert McFerran about diet from a MD

Posted by Thomas Seay on February 05, 1999 at 16:38:15:

In Reply to: a question for Robert McFerran about diet from a MD posted by Roberto on February 05, 1999 at 06:22:13:

Roberto

Bravo..bendetto. Non vale nulla questa dieta.
scoprira che la gente qua, sopratutto McFerran, e' molto
fanatica.

Stia bene,

Thomas



Re: a question for Robert McFerran about diet from a MD

Posted by Robert McFerran on February 05, 1999 at 18:58:19:

In Reply to: a question for Robert McFerran about diet from a MD posted by Roberto on February 05, 1999 at 06:22:13:

Dottore Roberto,

I would recommend that your patients initially run the ELIMINATION DIET listed in the archive section of this website.

They should TOTALLY ELIMINATE the following foods based on blood type:
Type O
Wheat
Corn
Kidney Beans
Lentils
Cabbage
Brussel Sprouts
Cauliflower
Mustard Greens
Potato

Type A
Milk
Kidney Beans
Lima Beans
Wheat
Tomato

Type B
Corn
Lentils
Peanuts
Sesame Seeds
Buckwheat
Wheat
Tomato

Type AB
Kidney Beans
Lima Beans
Seeds
Corn
Buckwheat
Wheat
Tomato

I would then determine their metabolic needs via the venous blood plasma pH protocol suggested by Dr. Wiley in BioBalance.

Once the patient's metabolic subset has been defined I would have them begin testing foods from Wiley's recommendations and check for any hyper-acute reactions from each food.

I agree with you that most native Italians are Mixed or Agriculturists. I would disagree that the consumption of cereal grains and especially wheat have anything to do with preventing disease. Instead the unhurried Italian lifestyle (especially southern Italy) coupled with the general consumption of fresh, whole foods has helped them stay relatively healthy as a population.

Unfortunately I have personally witnessed the dramatic changes in your country over the last 10 years.

During my first visit to Rome in 1989 my brother-in-law's parents did not have a telephone or television in their apartment. Processed food in plastic bags were non-existent. Ten years later their home looks much more like the American home. A television constantly blaring, a computer, a phone, new processed foods.

Fortunately Rome and cities south have avoided the brunt of the increasingly fast pace of life but the northern cities, especially Milan, have not.

All these things are eroding the 'immunological reserves' of your patients. When they are sufficiently reduced you will see food allergies to grains on a widespread scale. They were always creating a bit of a strain on their physiology. Only when these various new stressors have sufficiently reduced immunity will you see the true effect of over-consumption of grains emerge. You will also see a dramatic, almost epidemic, rise in chronic and auto-immune disease.

Here is a segment of the protocol section of my book that further addresses your question about wheat and other grains.

ELIMINATE FOODS must be completely removed from your diet. People with arthritis tend to be very poorly adapted to these ‘new’ foods. These foods all have a high allergenic potential. Many (especially grains and milk products) can directly damage and increase permeability of the intestinal lining. This intestinal damage also limits the absorption of important vitamins and minerals. Celiac disease is the most obvious example of this phenomenon.

Celiac disease is associated with a specific intolerance to a certain protein (gluten) found in grains. Common symptoms include abdominal bloating, diarrhea, muscle wasting, extreme fatigue, iron and other nutrient deficiencies and in some cases arthritis. Despite intensive study, the mechanisms involved in celiac disease have not been determined. At first it was hypothesized that individuals suffering from celiac simply lacked a digestive enzyme needed to break down gluten. We now know that the mechanisms are far more complex. A new theory suggests that lectins are responsible for at least some of the intestinal damage. Lectins are molecules found in some foods that can have a variety of toxic effects on living tissues. Current research suggests that wheat germ lectin may be the culprit responsible for scarring of tissues along the intestinal tract.

Until recently celiac disease was thought to only effect 1 out of 300 people in the general population. Today’s research shows that there are more undiagnosed than diagnosed cases. The problem is that many of these undiagnosed cases are latent, and do not show the prominent symptoms of more severe disease. Celiac disease exhibits a significantly higher prevalence among patients with autoimmune disease, diabetes, mental/neurological disorders, intestinal cancers and lymphoma. It is becoming obvious that celiac disease is only the tip of the iceberg, representing a very small part of a much larger group of individuals with grain allergy.

We are finding ourselves in a similar situation with milk and milk products. Lactose intolerance is a condition resulting from the inability to digest lactose (milk sugar). The problem is primarily due to a deficiency of the enzyme lactase. Common symptoms of lactose intolerance include bloating, intestinal gas, nausea, diarrhea and cramps. Milk has been shown to damage intestinal cells in a manner similar to celiac disease in many individuals. Likewise, lactose intolerance is only a fragment of a larger population of people with milk allergy.

Celiac disease and lactose intolerance stem simply from being poorly adapted to a food. While we’re not completely sure of the mechanisms at play we do know that the consequences can be quite dire leading to a variety of chronic disease states. How well we will be adapted to any food is based on how many thousands of years that our ancestors ate it. In the case of grains and milk that time has been too short for our physiology to fully adjust.

For best results you should leave grains, milk and milk products out of your diet. You are STRONGLY advised to omit any of the grains or milk that have adverse effects on your specific blood type (see below). ELIMINATE MEANS ELIMINATE! Simply reducing your intake of these foods will do you little good. A single teaspoon of wheat is capable of doing extensive damage to the intestinal tract of celiac patients. This is another reason why a diet composed exclusively of whole foods is a must. Trace amounts of milk and grain (or their excipients) are found in almost all processed foods. If you insist on trying these foods you will need to use a different testing methodology to measure their impact on your arthritis symptoms.

Most foods will deliver an immediate reaction (within 1-4 hours) after ingestion. ELIMINATE FOODS can deliver a delayed reaction as much as four days after eating. The phenomenon of delayed sensitivity is probably due to damage done by that food to the intestinal lining. Let’s use wheat as an example of how to test an ELIMINATE FOOD.

If you intend to test wheat you should eat wheat (shredded wheat cereal is a relatively pure form of wheat) three times a day with your other known ‘safe’ foods for 4 consecutive days. During this period you will not be able to test any other foods. Closely compare your symptoms prior to and after the addition of wheat to your diet. Of course if you experience an immediate reaction to an ELIMINATE FOOD you should consider it a food allergen remove it from your diet.

Dottore Roberto, please realize that these restrictions may be overly extreme for the mainstay of your patients. My book is specifically dealing with arthritis and I have found that it is always best to get the desired results first and then liberalize their diets based on their individual tolerance.

Bob




WELCOME, DOC ROBERTO!

Posted by Walt Stoll on February 06, 1999 at 13:51:44:

In Reply to: a question for Robert McFerran about diet from a MD posted by Roberto on February 05, 1999 at 06:22:13:

Dear Roberto,

I am looking forward to learning from you & those you touch!

Namaste` Walt




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