Conscious intending allows us to articulate what it is we want or don’t want, and this involves taking time to get clear about what exactly it is that we intend to bring forward in our lives.
I’ve been reflecting on the idea of New Year’s resolutions and all the grand ideas I put forth at the start of the new year, only to find that mid-way through the year, I’ve lost interest, commitment, or moved on to something else. Rather then go through yet another cycle of this, I am exploring the concept of shifting from resolution to intention for the New Year.
Webster’s dictionary defines intention as “a determination to act in a certain way.” I particularly like this, as it does not have a specific end result only a change in behavior. A dear friend of ours who spent his lifetime as a Unity minister once told me that when we get clear on what our intentions are, all things would be possible. But clarity of intention is key, as what exists in our life is a result of our intentions. Conscious intending allows us to articulate what it is we want or don’t want, and this involves taking time to get clear about what exactly it is that we intend to bring forward in our lives.
I have devised a process that I am going to use, and I will share it with you to see if it is helpful. This will involve an eight-day process, beginning on New Year’s Eve. In the morning, after I’ve tidied up the house and taken care of anything outstanding, I will set aside one hour for reflection. I’ll begin with making a list of all the things I’ve accomplished throughout the year, and I’ll also include the things I am not proud of as well as a list of things I might regret or still be holding on to. I will then create a list of what I want to bring into my life in the New Year, whether these are new experiences, accomplishments or daily behaviors. Once these lists are done, I’ll sit quietly and reflect on each item, letting go of what has occurred in 2011 and then opening to what is to come in 2012. In the evening before all the festivities begin, I will take the list of what I want to release or let go of from the year, and I’ll burn it (hopefully) over a roaring fire. This will help me to release the year and begin to open to the new energies of what is to come.
For the next seven days, I will take 15 minutes in the morning and review the list of what I am intending to bring forward into the New Year. As I do this, I may find that the list changes a bit, as perhaps what I thought I wanted upon further reflection morphs into something a little different. I’ll make a note of this and refine the list so that by day eight, the list is clear, concise, and I’ve committed to it. I’ll make two copies of it, and one I’ll post somewhere private where I can see it every morning. (perhaps the inside of my closet door where I know I have to go every day). The second copy I will put in an envelope, seal it, address it to myself and stamp it. I’ll give it to a trusted friend to mail to me in the middle of June so that I will have a mid-year reminder of what I’ve intended. I find that this mid-year review is very helpful so that I don’t get to the end of next December saying, “where did the year go?” Time does fly….
I think that this will break the cycle of “yo-yo resolutions” that tend to occur in January, and begin a process of bringing long lasting change into my life. Most importantly, my intention is for good health, and this includes eating well, taking care of myself, getting enough sleep, and exercise. I believe with these, all things are possible.
Here’s to your health and to conscious intentions for the New Year!
Peace,
Martha
There are sugars, and then there are sugars: Trehalose Complex
Peter J. D'Adamo, ND, MIFHI
Trehalose prevents cells from dehydrating, a phenomena that disrupts much of the cell’s insides in way that are not reparable. Trehalose-treated cells seem to resist this because the trehalose ‘splints’ their guts in place, so that when the cells get a chance to rehydrate they come back good-as-new.
Imagine that you are the owner of a small factory that makes replacement windows.
Normally, your ordering department does a pretty good job of things and the supply of the constituent parts necessary to make a decent replacement window (one assumes these to be things like glass, vinyl, aluminum, hardware, etc.) arrive punctually and in sufficient amounts to allow you to make the maximum number of windows with the minimum amount of wastage.
However, over time changes in personnel lead to problems of supply and demand. Tired, jaded people in the ordering department forget a decimal point and you wind up with an excess of window locks; poorly-trained workers on the assembly line make a variety of newbie-type errors that result in windows that are unsellable. Over time this pile of unsellable windows begins to accumulate to the point where it begins to clog up the aisles, creating an unhealthy workplace. Soon the corporate bank account is drained due to excessive purchasing and the assembly area is choked with unusable, unsellable, windows. Workers begin to grumble about the unsafe working conditions and a few threaten to strike unless conditions improve. An investigation seems to indicate that your factory supervisor, Mr. Mtor, has a grudge against you due to his being passed up for a promotion at his last salary review and has been going around sabotaging things by telling the workers to not bother about quality control and cleaning up after themselves.
Concerned about the future of the family enterprise, you fire Mr. Mtor and hire a sharp graduate of Wharton School of Business and soon things begin to right themselves. A special work team is put together to go through the piles of unsellable windows, cannibalizing parts that can be reused to create properly constructed, sell-able windows. All new orders are now reviewed to insure that no duplication or excess inventory is allowed to siphon off precious capital and storage space. Soon conditions begin to improve, your workers seem much more happier, and productivity and profitability skyrocket.
Welcome to the wonderful world of cellular autophagy.
Recorded Nov. 10, 2011 at D'Adamo Personalized Nutrition in Williamsburg.
(8:58)
Spotlight: Tony Campbell
Maura Henninger, ND
Tony explained to me that he was a convert
to the diet after some years of looking for the right way to eat.
When Tony Campbell first came
into the D'Adamo Personalized Nutrition store in Williamsburg, I was
convinced that a professional athlete had strolled in. I tried
to determine if he was a basketball player (no, too short), a football
player (maybe a running back?) or a baseball player (this was my best
guess). This guy had about zero percent body fat, a sleek, shaved
head and was wearing black workout gear that highlighted some serious
muscle. I greeted him and his angelic-looking young daughter
and Tony explained to me that he was a convert to the diet after some
years of looking for the right way to eat. Not a pro athlete
at all, Tony owns and runs a car detailing business in the neighborhood. “How
do you stay in such good shape?” I blurted. Tony’s
answer made me smile: “Roller skating.”
Since his first visit to the D'Adamo Personalized Nutrition store, Tony
has sent us many a client. In fact, he delivered our very first
customer. At his nearby office, he tells us, he has set up piles
of information about the Blood Type and GenoType Diets and often the
first question he asks his clients (after taking care of their cars)
is: What’s your blood type? He offers them a card to
the D'Adamo Personalized Nutrition store and, often, he blood types people
on the spot. He keeps a picture of his copy of Eat
Right for Your Type on his phone and shows it to people while advising
them on the ins and outs of the D’Adamo approach.
Tony has one of the humblest, most open demeanors of anyone I’ve ever met
and his genuine interest in people’s health is boundless. “Hello,
and God bless you,” he greets each person he meets. On a recent day,
he came in to speak to me for this article, and there was a young woman in the
store vacillating on whether to buy a few supplements. Tony immediately
took over as salesman and told her of his own experience with curing his digestive
ailments with a combination of Gastro-D
Complex and Intrinsa. The
girl paid rapt attention to everything he said and ended up making the purchase. This
is not an uncommon occurrence when Tony is around. I often joke that we
should hire him and he laughs and says he has his own business to run.
A native of North Carolina and an O-positive Hunter, Tony, himself, began the
diet two years ago when his good friend, who he calls Mr. Harry, was cured of
his osteoarthritis after starting to eat right for his type. Tony was amazed
and followed his own blood type recommendations and was excited by the increase
in his energy level. He immediately put his own mother—also an O—on
the diet and her arthritis also vanished. At her annual check-up, he says,
the doctor couldn’t believe this turnaround and exclaimed at how she had
seemingly reversed the aging process.
Now, Tony and his mom often eat together, sharing Type O-specific feasts that
include a lot of collard greens, sweet potatoes, oxtail, beef stew, plums, walnuts,
and bananas. He also swears by his juices: guava, cherry, mango,
and pineapple—sometimes all in the same glass. “We’re from
the South and we like to eat. But my mom and I eat the same things over
and over, we don’t mess with adding new stuff, really, because we know
what works. When my mom travels I tell her to just stick to the plan,” he
says. His occasional treat? Pamela’s gluten free, wheat free cookies.
After seeing such astonishing results, Tony went on a mission to spread the gospel,
as he sees it, of the Blood
Type Diet. “When you really try to help people, which is what
I do, people come clean about what they’re eating and it’s then I
can do my work,” Tony explains.
The stories Tony has about people he’s helped by turning them on to the Blood
Type Diet are seemingly endless. He tells me of his friend’s
mother who hadn’t left the house in ten years because of diabetes. After
he delivered a care package of the book and the right foods for her, she was
up and outside after three months. People often stop him at the gym (no
wonder!) and ask him what he’s doing. “I tell people you can
exercise a lot and if the wrong fuel is in the car, you’ll fall down,” he
says. One such individual was a guy who was borderline diabetic and Type
O. Tony gave him the diet and one month later, he had dropped 20 pounds
and the diabetes was gone. “I tell people working out is
half of the work, but you’re missing out if you’re not eating according
to your blood type,” Tony says.
Looking at Tony’s physique and endlessly cheerful manner, I wondered what
was his secret? There must be more to it than roller skating,
right? He
told me he does calisthenics, light weight lifting and tae kwon do. Occasionally
he does a round of Gastro-D
Complex and Intrinsa if
his digestive issues kick up, but otherwise, the diet keeps him well-tuned. “What’s
so great about the diet is that you get so much energy, and it cleans your colon,
kidney, liver and lungs. The biggest and best change for me was the big
burst of energy and my bowel movements were amazing,” he laughs. That
he’s 55 is mind-blowing.
Tony sees himself as blessed, and, as a religious man, thanks God every
day for the gifts that have been bestowed upon him. “God has given
me a lot and so my faith plays into my health, certainly. Whatever good
information I get, it’s only useful if I pass it on and bless someone else
with it. That’s what I’ve learned. Dr. D’Adamo
is also blessed to have a mind like he does to synthesize this information and
I’ve never seen the diet fail. He has saved lives. And if I
didn’t help people with the knowledge that I’ve learned, it’d
be on my conscience. It’s the least I can do. “ Amen
to that.
Kick the Sugar Habit - Healthy
strategies for the New Year
Ann Quasarano
Eat fruits and vegetables. Eating plenty of right for your type fruits and vegetables fills you up with fiber and the natural sugars give you the sweet taste that you are craving without all the empty calories that just don’t need.
I am ashamed to say that during the holiday season I become addicted to sugar – a handful of chocolate candies after lunch, a cookie (or two…or three) after dinner. It starts small around Halloween and blossoms into a full blown addiction by Christmas. It’s easy to become addicted to sugar, but a tough habit to break, here are a few tips that can keep the sugar cravings away for good.
Stay hydrated. When you become dehydrated you tend to crave glucose,
instead of going for the candy, drink a large glass of water.
Avoid
juice. Juice is LOADED with sugar. If you like your water with a little
flavor, add a teaspoon of Proberry
Syrup to your water. It’s sugar free, provides a light berry flavor and gives you a boost of anti-oxidant protection during cold and flu season.
Exercise. Exercise oxygenates the body and increases endorphins
and those mood boosting hormones tend to give us the strength to say
no to sugary snacks.
Sleep. Getting enough sleep gives you the energy
that you need to get through your day. When you’re feeling sluggish in the afternoon, you may tend to reach for a candy bar or leftover donut from the office conference room – while it may appear that they give you a slight boost in energy, they are actually doing the opposite – setting you up for a big crash that will leave you feeling even more exhausted than you were before.
Eat fruits and vegetables. Eating plenty of right for your type
fruits and vegetables fills you up with fiber, and the natural sugars
give you the sweet taste that you are craving without all the empty
calories that you don’t need.
Avoid foods labeled “fat free” or “low fat.” These foods normally contain more sugar than their full fat counterparts.
If you absolutely must have something sweet, go for dark chocolate
that is at least 70% cocoa and limit yourself to one square or make
a hot cocoa by swirling a tablespoon of Dr. D’Adamo’s
Carob Extract into warm almond, soy or rice milk (according to your
blood type).
Find sweetness in your life; when you are fulfilled and
happy you are less likely to crave sweets.
Just in time for those weight loss resolutions, chef Kristin O’Connor
provided us with some flavorful low-cal recipes to get your year started
right. Kristin is the author of the upcoming Personalized Living e-cookbooks
that are scheduled to be released mid-February!
Breakfast Egg Salad
Ingredients:
½ cup cooked or canned black eyed peas, rinsed and drained (B's and
AB's substitute navy beans as Beneficial for Secretors, or substitute white
beans as Neutral)
2 teaspoons olive oil
3 large hard boiled eggs
¼ cup grated mozzarella cheese (O Non-Secretors omit cheese)
1 tablespoon chopped parsley
2 cups mixed baby greens
sea salt to taste
Dressing Ingredients:
½ teaspoon mustard powder
1 tablespoon olive oil
1 tablespoon lemon juice
1 tablespoon onion, grated
sea salt to taste
How to Make it:
In a separate bowl, whisk dressing ingredients: mustard, olive oil, lemon, onion and sea salt.
Toast black eyed peas (or substitute bean) in olive oil for 2-3 minutes
over medium heat until warm and slightly crunchy.
Remove eggs from shells and use a fork to break apart in a bowl.
Add beans,
cheese and parsley to eggs and toss with dressing.
Serve over mixed baby
greens.
Salmon Salad Radicchio Cups
Ingredients:
½ lb salmon, cooked
3 tablespoons diced chives
½ teaspoon sea salt
¼ teaspoon black pepper (A, B, AB Secretors omit, Neutral for the
rest)
½ cup cooked peas
½ cup finely diced apples (O Non-Secretors substitute crisp,
bosc pears)
1 head radicchio
1 teaspoon honey
(AB and O Non-Secretors omit or substitute agave)
1 teaspoon chopped fresh oregano
1 lime, zest
1 lemon, juice
¼ cup olive oil
How to Make it:
Start by peeling radicchio leaves from the head of lettuce, discarding the first couple leaves. Peel gently, snapping at the base to maintain the integrity of each leaf. Clean with cold water and let dry on a kitchen towel.
Flake salmon into a bowl and add chives, salt and pepper, peas and
apples.
Make dressing by whisking together honey or agave, oregano, lime
zest, lemon juice and olive oil. Drizzle over salmon mixture and spoon
salmon into cleaned radicchio cups.
Raw Kale Salad with Zesty Lime Dressing
Ingredients
1 bunch of kale
2 teaspoons olive oil
1 large white onion, sliced
½ cup raisins
Dressing Ingredients:
2 tablespoons olive oil
2 limes, juiced
1 clove garlic, minced
⅛ teaspoon ground cumin
sea salt to taste
How to Make it
Wash kale and dry on clean kitchen towels. Strip kale off the woody stems by holding the stem with one hand and wrapping finger and thumb of the other hand around the stem and pulling quickly down. Discard stems and tear leaves into bite-sized pieces. Place in a large bowl and set aside.
In a skillet over medium heat, add onions and sauté with 2 teaspoons olive oil for 3-4 minutes. Add raisins and continue cooking for 5 minutes. Remove from heat and toss with raw kale.
In a small bowl, whisk dressing ingredients: 2 tablespoons olive oil, lime
juice, garlic, cumin and salt. Drizzle over kale salad and toss to coat.
Serve with leftover or chilled baked salmon, roasted chicken or beans
for added protein.
Lemon Ginger Salmon
Ingredients
1 lb wild salmon filets
2 teaspoons olive oil
½ teaspoon sea salt
1 lemon, zest and juice
2 tablespoons fresh grated ginger
1 teaspoon honey (AB and O Non-Secretors omit or substitute agave)
How to Make it
Preheat oven to 400 degrees.
Rub 1 teaspoon olive oil on salmon and season with sea salt.
In a small bowl, mix the zest of 1 lemon, 1 tablespoon lemon juice, 1
teaspoon olive oil, ginger and honey or agave until combined. Brush evenly
over the top of your salmon.
Bake for 10-12 minutes.
Serve with blood type appropriate greens.
Personalized
Living Cookbooks - Right For Your Type
As we approach the launch of the Personalized
Living...Using the Blood Type Diets cookbooks by Kristin O'Connor
and Dr. Peter J. D'Adamo on February 14, we are excited to announce that
the new Personalized Living blog is now live at www.dadamopersonalizedliving.com. On
it, we share new blood type recipes and tips on a weekly basis, which makes
life easier and certainly tastier for those following the acclaimed diet
by Dr. D'Adamo. Like
Personalized Living on Facebook.
Blood Type Diet® App
The Blood Type Diet App® available
now for the iPhone, iPad, and Android devices. Just $3.99.
Note from a very, happy app user:
This is the most incredible, informative diet app I have ever seen! I love it!
Thanks so much and please keep updating it! An app to help me better my life
is priceless!
Much thanks,
Jonathan Leonard
Sent from my iPhone
Right For Your Type® News
New York Area Support Groups
DATE: Thursday, January 12, 2012 TIME: 7:00 PM TOPIC: Women's Support Group: Blood Type Diet and GenoType
Diet Discussion MODERATOR: Maura Henninger, ND
LOCATION: D'Adamo Personalized Nutrition, 135b Metropolitan Ave., Brooklyn,
NY 11249 RSVP: (718) 388-0092 ADMISSION: Free!
DATE: Thursday, January 22, 2012 TIME: 3:00 PM TOPIC: Eat Right For Your Type Support Group: Stress as
it relates to the Blood Type Diet MODERATOR: Andrea Cayea, RN
LOCATION: D'Adamo Personalized Nutrition, 135b Metropolitan Ave., Brooklyn,
NY 11249 RSVP: (718) 388-0092 ADMISSION: Free!
Items: 0 | Total: $0.00
1-877-ABO TYPE
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