Gluten Free Ingredients for your Blood Type
Many gluten free products are not well digested. The gums and binders in baked goods can cause cramps, bloating, gas or constipation.
Posted by Sue Visser | Last updated: Apr 02, 2013
Gluten Free Baking and Your Blood Type
Many gluten free products contain gums and binders that mimic the action of gluten and they rarely suit any of the blood types. Guar gum, trajacanth gum, gum Arabic and even xanthan gum also upset the digestion of starches and carbohydrates when consumed in large quantities on a regular basis. In fact, any binder including sago, tapioca or potato flour that does not suit your blood type can also cause cramps, wind, heartburn and a heavy feeling in the chest or abdomen.
According to Doctor Peter D’Adamo, the expert on blood type eating, this is because the binding agents contain disruptive elements for our blood type. According to his intensive research, they can inhibit the absorption of nutrients, or even agglutinate the blood in some cases. They adversely affect the immune system and interfere with digestion, the absorption of nutrients and the metabolism in general. This is almost as bad as eating gluten in the first place!
Also make sure that the bread and cake flour replacements suit your blood type. If not, you may still experience digestive upsets, raised histamine levels or signs of intolerance such as poor digestion, weight gain, weakened immunity and so on. This is why I have opened a specialised channel to guide you: World without gluten; for your blood type. Amen.
Guidelines for gluten free baking best suited to all the blood types: Grains and Pulses
Grains and Pulses for All Blood Types
Millet grain and flour, quinoa and grain and flour, green and yellow split peas and their flour, rice (all forms except wild rice), rice bran, rice flour. All white beans: cannellini, haricot, butter beans.
Grains and Pulses: Limited Suitability
Amaranth not for B1(secretor). It is very nutritious and can be ground into a flour. Buckwheat (soba) not for B, AB, O2(non-secretor). For making a sough dough, buckwheat flour or the grits are soaked in water for 2-3 days in the sun to promote the growth of natural yeast. Black eyed bean (cow pea) best for O and A. In South Africa they are called “swartbekkies”. They are an excellent substitute for speckled kidney beans used in Mexican and African dishes.
Corn/maize, sweet corn, popcorn and dried products only for A1(secretor). Although corn is gluten free, many people do not tolerate it, especially in large, frequent quantities on a regular basis. It is only suitable as a staple food for A-secretors but may still be GMO contaminated. (The odd cob of organic sweet corn or a scoop of popcorn is not a serious offence for the other blood types. Neither is a wee slice of polenta now and then. ) Adzuki (small red) bean and black kidney beans: not for B, AB. Fava bean not for AB2 and O2 (non-secretors) Incompatible lectins they contain can cause serious problems for other blood types who eat them regularly.
Chickpea or chana flour (garbanzo bean) only for O1 (secretors). This means that hummus is not suited to any other blood type. You can make hummus or a modified dhal out of other cooked pulses, especially from yellow pea flour or split peas. Even a can of kidney or cannellini beans makes a great “hummus”. Speckled kidney bean, navy bean only for A2 (non-secretor) and B. For other blood types they can disrupt thyroid, immunity and cause weight gain and indigestion. Lentil, pinto bean not for B, O1 (secretor).
Lentil sprouts seem to be suitable for all the blood types due to the changes that take place. They are then more like a green vegetable, lower in starch and lectins. Dhal and poppadums are made from lentils. Use alternative flour and pulses to suit your blood type. Lima bean only for B, O. Mung bean only for A, O. Sprouted mung beans may be OK, but it is best to test your tolerance.
Most soy products: tofu, milk, tempeh not for B, O2 (non-secretors.) However, fermented soya products like miso and soya sauce can be beneficial in some cases. Tamarind bean only for B, AB. (A small amount to flavour a curry would not be too serious for any blood type, but not 3x per day, every day.) Sorghum only for A, B2 (non-secretors). Sorghum is a good standby for breakfast cereals and baking and is gluten free. It is a popular African cereal, especially for brewing beer. Fermented sorghum is less disruptive to other blood types. (Do not eat the green stalks and grains or give them to animals. They contain cyanide and other deadly chemicals.)
Teff (injeera) only for O, A2 (non-secretors) This tiny grain makes a good replacement for wheat, being gluten free. In Ethiopia a pancake of fermented teff flour, called an injera is their staple food. Tapicoca (cassava) manioc only for for A, B2 (non-secretor), O1 (secretor). The fine tapioca flour makes a good binder to replace gluten in most baking recipes for these blood types. Where manioc is grown, it is a staple food. Even the leaves are cooked and eaten like spinach. Sago products not for AB. For all the other blood types, fine sago flour makes a good binder to use with other baking ingredients as a replacement for gum based binders that are not really suitable for any blood type.
Grains and Pulses not for Any Blood Type on a Gluten Free Diet
All wheat products, barley, essene bread, ezekiel bread, spelt, rye, oats/bran contain gluten, regardless of being suitable for your blood type. If you do not tolerate gluten, then avoid them too. Soya bean products that include the outer membrane are risky. Especially soya milk made out of a whole soya bean. Read the label! This is because the outer covering contains potent trypsin inhibitors that are not inactivated during processing. This can cause unrestricted cell division and replication. If there is a possibility of cancer, it is bad news. The soya bean is estrogenic, favouring cell replication in the first place. The same applies to soya present in pet foods. Now you know.
Dough Improving Agents Suitable for All Blood Types *
Eggs give gluten-like benefits and improve the nutritional value. (*Not for vegans). Baking powder (from soda and citric acid), apple pectin, baker’s yeast, agar. Fermenting buckwheat or teff for a few days improves the batter used for making pancakes. Orange, lemon and grapefruit pith. This unique technique also adds more fibre, pectin and beneficial nutrients to baked goods.
Dough Improving Agents: Limited Suitability
Potato flour for AB, B1 (secretors). This fine starch adds a resilient, rubbery texture to baking, so limit the amount to 10ml per 250ml rice or flour mixture. Eating large quantities of products containing it causes severe indigestion in some of the other blood types. (My husband is blood type A-secretor and cannot digest it at all! Luckily he is not wheat or gluten intolerant.) Tapioca flour for A, B2, O1 (secretor). Add 10-15 ml of the fine starch per 250ml of rice flour or mixed flour. If you are unable to buy the flour, try grinding it, but it remains too gritty. You can try soaking and cooking the tapioca to a jelly. Use some of this and blend it with the liquid part of your recipe to get it smooth and creamy.
Try about 30ml jelly per 250ml flour. Sago flour not for AB. Add 10-15 ml per 250ml of rice flour or mixed flour. If you cannot find the fine starch, try cooking it and using the jelly, blended with the wet ingredients. Try about 30ml jelly per 250ml flour. Cooked sweet potato: not for A. Boiled or microwaved and then peeled, a sweet potato can be mashed with a little rice flour and shaped into a patty for frying and baking. Cooked sweet potato also enhances a cake mixture if you are using eggs.
All blood types avoid:
Gum trajacanth, carrageenan, guar gum, xanthan gum and gum Arabic. (If unavoidable – or socially awkward, a little may not cause too much discomfort but rather don’t include them in your recipes.) You can refer to my guidelines on fats, oils, dairy and sugar for more information on baking ingredients. Once you know what your blood type is then draw up a list of what you are going to use from now on. There are plenty of blood type lists available on the internet but make sure they include lists for your secretor status. Some of the older ones do not. Remember to avoid any gluten along the way.