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Personalized Living

Table of Contents

Newsletter: Volume 10, Number 08 - August 2013
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August Plateaus
Martha D'Adamo

Martha D'Adamo

I am setting one goal for myself in August, which is in the midst of all the transitions in my life, I am going to focus on the process—not the end result so that at the end of the month I can say "What an amazing month," rather than "I am so glad this month is over." It's the only August 2013 I'll ever have...

I just read an article about diet plateaus and how dieters can experience a time of no weight loss or change after their initial success. This is due to the body resetting its metabolism and creating a new "set point." The key to getting through this are persistence and changing things up.

I've been thinking about this, as I don't believe that dieters are the only ones to experience plateaus. We have them in every area of our lives, whether it is in our jobs, our relationships, our diets and health programs. I also think we have this occur cyclically, and although I don't have any scientific evidence to back this up, I think of August symbolically as "plateau month."

Think about it. We've gone through the first half of the year, made our major pushes at work or in our personal lives. The school season ended, the joys of early summer, and then WHAM! End of July...the back to school rumble starts, but it hasn't quite happened yet. There might be one or two chilly nights, but it is not sweater season. We try to get things moving at work, but people are on vacation...or we are on vacation. There's a happy limbo with an undercurrent of awareness of all the things that have to happen as we go into September.

I have been hit with this big time this year. I recently updated my SWAMI, and after an initial six weeks of intensely following it and feeling better, there's been a lull. To supplement this, I've tried to change my exercise routine—up the intensity a bit, increase the repetitions, build additional cardio time—and I am slowly (repeat s-l-o-w-l-y) seeing some results. I have a lot of work projects in play, but it is taking way more time to bring this to fruition or closure. Our oldest daughter, Claudia, has graduated from college, has a summer internship, and is looking for a job. Our younger daughter, Emily, has wrapped up summer courses, is working part time, and is making her lists for all the things she needs to bring back to school.

As I start thinking about all of this, I am aware that all of this is in play but also in stasis...or plateau...and it will take time for it to all work out.

So what is the antidote to all of this? What are the keys to not undermining the natural processes of life? Small steps, taking my time, reminding myself to let go of the results and hold on to the process, as it is the journey that is the experience, not the results. This is applicable to our health, our diets, and our weight loss goals. Although we set goals, they do not magically occur. We reach our goals because of the numerous choices we make every day about what we are going to eat, how we are going to exercise, how we can better manage stress. And by learning how to value the down time, as it is a time that restores and prepares us for times for whatever comes next. I am setting one goal for myself in August, which is in the midst of all the transitions in my life, I am going to focus on the process—not the end result so that at the end of the month I can say "What an amazing month," rather than "I am so glad this month is over." It's the only August 2013 I'll ever have... Here's to your August 2013. May it be rewarding, energizing, and a time to reset yourself for whatever comes next. Martha

Straw Vitamins
Peter J. D'Adamo, ND

Personalization is everything: The fact that you are reading this article implies that you have mentally and emotionally moved on from the basic 'one size fits all' school of nutrition to the new 'P4' model of medicine (personalization, prediction, prevention, participation).

There has been a lot of attention recently to a series of articles claiming that 'vitamin supplementation is dangerous.' Most of these articles are direct reprints from Do You Believe in Magic, a new book by Paul Offit, which purports to investigate the 'sense and nonsense of alternative medicine.' In his book, Offit details several studies that have shown that high doses of certain vitamins, notably beta-carotene, vitamin E, and vitamin C, were shown to worsen certain conditions rather than benefit them.

These studies (and their conclusions) are well known to science-based nutritional practitioners, and have been extensively discussed and analyzed long before Offit's book came out. Unfortunately, although probably by design, Offit neglects to include the hundreds, if not thousands, of studies that show considerable benefit to taking supplements, when taken in their proper form and dosage.

Make no mistake about it though, there is a lot of nonsense in alternative medicine–many people supplement excessively and often with the wrong form of the nutrient. Here are my thoughts on the subject:
  • Food is your best medicine: Foods are dynamic mosaics of nutrients, all manufactured as part of the life process of the organism that manufactured them. For example, even though high doses of beta-carotene seemed to worsen the progression of lung cancer, multiple studies have shown that a diet high in beta-carotene does indeed lower the risk of many cancers.
  • If you supplement, beware of synthetic vitamins: The same pharmaceutical companies that make drugs and other chemicals make most forms of synthetically derived vitamins; i.e. they are highly purified. These are the types of vitamins that you see in low-cost or pharma-developed vitamins such as 'One A Day' or 'Centrum'. Highly purified synthetic vitamins can be expected to work like drugs rather than nutrients. Like the name says, food derived vitamins are extracted from foods rich in these nutrients, but unlike synthetics, often contain synergistic elements and cofactors. I've never been a fan of these synthetic products, and when designing the NAP products have always looked for ways to include these nutrients from food sources. An old study actually showed that scurvy, the disease that results form a deficiency of vitamin C, could not be reversed when the patients were given purified ascorbic acid. Only when the patients were fed lime and lemon juice (shades of the famous 'limeys' of the Royal Navy) did their scurvy resolve. Just for a moment ponder the fact that a classic vitamin deficiency could not be reversed with the purified vitamin! I've always been a fan of designing products that had their vitamin C derived from rose hips and acerola, despite that fact that these foods yielded lower concentration of vitamin C and are an extremely expensive way to get it. By the way, beware of 'pixie dust' vitamin formulas: There's a big difference between a label that says 'vitamin C with acerola' and one that says 'vitamin C from acerola.'
  • Expect to get what you pay for: Bargain-priced, low-ball supplements are typically filled with all sorts of goodies, such as synthetic stearates. These are in there for the good of the manufacturer, not the consumer. These chemicals act as lubricants, to allow for the machines to not clog up when encapsulating. We moved from these types of lubricants to safer alternatives years ago, insisting on a process that only uses the naturally occurring amine acid leucine and forcing the manufacturer to run their machines slower. However, there were choices even when it came to the quality of the leucine we could use. Most leucine is synthesized from human hair and chicken beaks. It's cheap and it is indeed technically leucine. However we opted to use a more expensive method that requires fermentation. I don't want my kids taking a supplement made from chicken beaks and human hair, do you?
  • Too much good is no good: Take what you need and no more. Attendees at IFHI 2011 will remember a lecture that I gave on how anti-oxidants are a two-faced sword—Small amounts can help protect the cells from damage, not because they are antioxidant, but rather because in low doses they function as pro-oxidants and thus encourage the body to produce its own antioxidants in response. At very high doses, when they do act as anti-oxidants, they are just as likely to smother your internal anti-oxidant production as they are to exert any external protective effect. Think 'proper amount' not 'highest amount.' Take what you need and not a drop more.
  • Don't neglect or undervalue phytonutrients: Nutrients work in a network-like fashion—the use of one often has ramifications elsewhere. Every formula that I developed attempts to mimic the natural checks and balances of how that nutrient interacts in the real world. This often requires the use of phytochemicals such as curcumin, larch, quercetin, etc. in complex with food-derived vitamins. The synergistic effect of phytonutrients and vitamins is probably why vitamin rich diets do all the nice, helpful things that synthetic vitamins don't.
  • Personalization is everything: The fact that you are reading this article implies that you have mentally and emotionally moved on from the basic 'one size fits all' school of nutrition to the new 'P4' model of medicine (personalization, prediction, prevention, participation). We all have different needs, vulnerabilities and strengths. Just like there is really no American household with 2.7 children, there is no single correct formula for supplement usage. There is a thin line between a tool and a weapon. A hammer can both fix a loose floorboard and smash a finger. The great gift of individualization that we have been given by the knowledge of blood type, secretor status and epigenetics, gives us all the skills we need to use these tools to their fullest and safest effect.

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Five Tips for Glowing Summer Skin
Ann Quasarano

Toners will help your skin maintain the proper pH so your skin will remain healthy.

Summer's sleeveless tops and leg-baring skirts and shorts show a lot more skin than we're typically used to exposing. The trick to pretty skin is hydration; both from the inside out and the outside in! Below are our top five tips for maintaining a healthy glow!
  1. When the temperatures rise, so should our water intake. Even if you don't feel thirsty keep drinking water—this is particularly important for older folks and children. A minimum of eight, eight ounces glasses of water is essential in hot weather! Water keeps your cells hydrated, healthy, and working properly.
  2. Exfoliate skin to eliminate dead cells that clog pores and cause those tiny white bumps. Try dry brushing for a multitude of benefits—using a 100% boar bristle brush, brush your skin in a circular motion with strokes up towards the heart before you get into the shower. In addition to sending those loose flakes down the drain and revealing glowing skin, dry brushing stimulates the lymph nodes and provides an invigorating way to start the day! Try this two or three times a week for best results.
  3. Use non-toxic moisturizers. Your skin is your largest organ, keeping it free from parabens and other harmful ingredients should be a primary concern when selecting a moisturizer. Our high quality Genoma Skin Care Products use only natural ingredients and are formulated to reduce and repair damage from skin glycation (the process that causes skin to age, sag, and form brown spots!).
  4. Spritz on a toner. Toners (such as our Genoma AGE-Inhibiting Toner) naturally balance the skin's pH levels and tightens pores. Keep it in the refrigerator for a refreshing burst of cool when the mercury rises.
  5. Good skin starts from within. Following your Blood Type Diet, GenoType Diet, or SWAMI Xpress protocol ensure you get you the proper nutrients that are right for your type!
  6. Balance skin pH. The skin is naturally acidic with a pH balance around 5-6. Cleansing the skin will strip the natural oil that helps maintain this pH balance due to the alkaline nature of your soap. This will cause your skin to produce an excessive amount of oil to replace what was lost. Toners will help your skin maintain the proper pH so your skin will remain healthy.

Spotlight: Louisa Wah Hansen

I find it easy in the long run to follow the SWAMI Xpress program because I can skip so many aisles in the grocery store and just focus on the bennies. It saves time and is actually economical as I get the maximum bang for the buck!

This month we go international! We travel to Hong Kong to meet Louisa Wah Hansen, a 41 year old Blood Type O/Hunter GenoType who has transitioned to her individualized SWAMI diet. On her blog, Align With Nature, Louisa posts recipes (with breathtaking photos!), musings about her journey on the diet, and she's even posted an original song about the dangers of gluten that she and her husband co-created!

How did you learn about the blood type diet? I learned about it while reading a book called 50 Secrets of the World's Longest Living People.

What did you think when you first learned about it (ie: this makes sense, or, this is crazy!)? It was such a relief to learn about it because it made more sense than any other diets that I have read about or tried. For example, the acid/alkaline diet, raw food diet and veganism got me more confused and sicker than ever. The Blood Type Diet, on the other hand, did not go into "extremes" so that I could eat cooked food and meat without feeling a sense of guilt. Better yet, it is such a balanced diet that it gave me back my energy, healed some of the most pressing ailments that I developed during my trials with those other diets (such as anemia and acid reflux) and made me feel super good. It gave me back my lust for life.

When did you decide to try the SWAMI Xpress program? How is it different from your blood type diet or GenoType? I decided to try it about half a year after starting the Blood Type Diet. It is different in that I got a few food items back on my list, which were "forbidden" in the Blood Type Diet. Among them are certain hard cheeses, like Manchego and Romano. I also got butter and ghee as "Beneficials." I must say those were pleasant surprises.

What health changes have your observed since starting the program? Since starting the program, I experience no more lightheadedness and constant hunger; my muscle tone has improved a great deal and I didn't gain weight from "all that meat"! The best about this diet is that my digestion is functioning at its peak, no more tummy pain, no more bloating, burping or frequent wind, which I took as a norm since so many Chinese people do that! I don't feel drowsy after meals. Everything seems to be digested properly and I have so much more energy than before—solid energy that lasts throughout the whole day. My metabolism has never worked this well since I was a little kid. I also don't have to deal with constant excess mucous and seasonal allergy anymore. My period has stopped being painful. My acne cleared up totally. The most amazing healing so far has been the complete disappearance of the fibrocystic lumps in my breasts, which had been there ever since I was a teenager.

Was it easy to make the changes in each program? What was the most challenging/the easiest part of adopting the diets to your lifestyle? Making changes was challenging in the beginning as I had to do a lot of digging around to find the ingredients that are beneficial to me, and many of them are either unavailable locally or very expensive imports, as the food list does not cover many common local food items. I resorted to importing dry food from a Web store that offers very reasonable international shipping, and I rely on a couple of local grocery stores that sell quite a number of organic produce and grass-fed/free-range meat.

It didn't take long before I was able to rid my pantry and fridge from "Avoids" and introduce the new food. Then I just got myself into a smooth grocery-shopping and cooking routine. In fact, I find it easy in the long run to follow the SWAMI Xpress program because I can skip so many aisles in the grocery store and just focus on the bennies. It saves time and is actually economical as I get the maximum bang for the buck!

When and why did you decide to start blogging about your diet? How has the blog affected your ability to stick to the program or inspired you? I started blogging about my diet in January 2012. The results of following the Blood Type Diet and SWAMI Xpress were so amazing that I couldn't help but share my experience with other people. I would say that I haven't relied on the blog to motivate me to stick to the program. Just the fact that it makes me feel good day in and day out is enough to keep me going.

How many readers do you have? What kind of comments do you get from your readers? I actually have no idea! Over the past year I've had over 1,000 views from visitors in 90 countries on all continents, so I'm pretty happy about that. I have a handful of subscribers but most of my readers just drop in. I do publish links to my blog on my Facebook page, so some of my readers are my FB friends—many of whom are in Hong Kong. I have a feeling that they would rather like to read my entries in Chinese and perhaps skipped the content due to language barrier. One day I would like to devote more time into translating my writing into Chinese so I can reach out to a larger audience

Do you create your own recipes? Where do you get your ideas? Yes, I create most of my recipes. I get ideas from the recipe center on the Blood Type Diet Forum, from cooking Websites and even paleo/raw food blogs and then adjust the ingredients according to my type.

I understand that your husband is a blood type A, how do you manage a two-blood type household? It has been quite a challenge to cook for two different types with my limited time. However, I'm glad we do share quite a few food items in common. For example, being a Non-Secretor, my husband can have lamb. So we would enjoy the same lamb dishes occasionally. It takes some creativity to cook right for both types, but it is a nice thing to do for the sake of our health, and the extra work is totally worth it. Today, both I and my husband are much healthier and more energetic than we were before we started to follow the Blood Type Diet.

Top Foods for Skin & Hair Health Right For Your Type

Know your blood type? Here are the top anti-inflammatory foods right for your type.

Click the image below to download a PDF of the top foods for skin and hair health right for your type. Share these with your friends and family on Facebook, Twitter, and other social media.

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Blood Type O Blood Type A Blood Type B Blood Type AB

Coming in October 2013 - Personalized Living Cookbooks Soft Cover

photo credit:
Kristin O'Conner

Softcover versions of Personalized Living Using the Blood Type Diet® will be available in October!

This is the news you've been waiting for! The Personalized Living Using the Blood Type Diet® cookbooks for each blood type will be published by Berkley Publishing in softcover and available on, Amazon and at retail booksellers in October. Currently only available in e-book versions, the new softcover editions will contain all the same delicious recipes prepared with ingredients that are ideally suited to enhance the health of people based on their blood type.

Written by Dr. Peter J. D'Adamo, along with former Food Network and Cooking Channel producer, Kristin O'Connor, the Personalized Living Using the Blood Type Diet® cookbooks are bursting with great-tasting, easy to prepare recipes. From energizing breakfasts to mouth-watering desserts, every contemporary recipe takes the stress out of menu planning—making it easy to comply with the proven principles of the Blood Type Diet and reap a myriad of health benefits. Dr. Peter J. D'Adamo and Chef O'Connor also provide a a practical guide to stocking your pantry and time-saving tips to help you prepare healthy and creative meals that focus on foods that are beneficial for each blood type. The Personalized Living Using the Blood Type Diet® cookbooks are the ultimate kitchen companions for people living right for their type.

Recipes: Beauty Enhancing Summer Salads Right For Your Type

For more recipes, visit the Recipe Center on or
Personalized Nutrition Using the Blood Type Diet by Chef Kristin O'Connor & Peter J. D'Adamo, ND

Beauty Enhancing Summer Salads

Spinach Salad with Dried Cranberries and Pumpkin Seeds (Blood Type O)
A crisp salad that blends earthy spinach, with crunchy pumpkin seeds and sweet-tart dried cranberries. An easy lunch or add grilled beef and enjoy for a hearty, but healthy, dinner.
  • ½ cup unsalted pumpkin seeds
  • ⅛ teaspoon salt
  • ⅛ teaspoon ground cumin
  • ⅛ teaspoon ground ginger
  • 1 package (6oz) fresh baby
  • spinach
  • ½ cup of dried cranberries
  • ¼ cup of olive oil
  • ½ lemon
  1. In a large skillet, toast seeds over medium heat for 2 minutes with a sprinkle of salt, stirring often. Continue to cook and stir about 4 minutes.
  2. Spread seeds on waxed paper to cool.
  3. In a large salad bowl, combine the spinach, cranberries, and pumpkin seeds.
  4. Blend the cumin and ginger with olive oil and a squeeze of lemon juice and toss with spinach.

Roasted Cauliflower, Shaved Fennel, and Beluga Lentil Salad (Blood Type A)

Earthy flavors of lentils and cauliflower blend with bright notes in fennel for a lovely pre-fall dinner.
  • ½ head cauliflower, cored and cut to manageable pieces
  • ½ large fennel bulb, shaved thin, with some of the fronds saved for garnish
  • 1½ c. cooked lentils
  • Juice and zest of a fresh lime
  • Good quality olive oil
  • Sea salt to taste
  1. Heat oven to 400°.
  2. Place cauliflower on a baking sheet and drizzle with olive oil. Dust with salt. Mix with your hands to combine, then place sheet in oven and roast, stirring occasionally, until browned and tender, maybe 25-30 minutes. Allow to cool slightly.
  3. Place cauliflower, and shaved fennel in a large bowl. Grate some fresh lime zest on it (lemon would be tasty too) and squeeze half of the lime in with the vegetables. Drizzle with olive oil and toss carefully. Taste, and add salt if needed.
  4. Place some of the cooked lentils on a plate and top with the vegetables.
  5. Sprinkle on the reserved fennel frond, if you wish.
NOTE: I like to cook my lentils with plenty of crushed garlic and a sliced shallot or two. Add a few bay leaves, or herb stems like parsley or thyme as well, if you have them. The small green lentils hold their shape best for salads. I cook 1-2 cups at a time, which usually double in volume.

Beet Salad with Yogurt and Walnuts (Blood Type B)

Sweet beets and garlic-infused yogurt are a tasty combination. Layer the beets on a bed of nutritious grains seasoned with sweet spices and you have a meal. To save time, grind all of the spices together in a spice mill or mini-blender.
  • 2 tablespoons extra virgin olive oil
  • ¼ teaspoon freshly ground nutmeg
  • ⅛ teaspoon freshly ground cardamom seeds
  • 3 cloves, ground (⅛ teaspoon freshly ground cloves)
  • 1 teaspoon freshly ground coriander seeds
  • 3 cups cooked quinoa (either red or regular; ¾ cup uncooked)
  • Salt to taste
  • 5 to 6 roasted beets, yellow, red or a combination; peeled and sliced
  • 1 cup drained yogurt
  • 2 garlic cloves
  • ¼ cup chopped walnuts
  1. Preheat the oven to 350°. Oil a 2-quart baking dish or gratin.
  2. In a medium saucepan or a large, heavy skillet, heat 1 tablespoon of the olive oil, and add the spices. When they begin to sizzle, add the cooked quinoa. Stir together for one minute, and remove from the heat. Taste and adjust salt.
  3. Transfer to the baking dish, and spread in an even layer.
  4. Arrange the sliced beets over the quinoa. Drizzle on the remaining olive oil, cover and place in the oven for 20 minutes or until hot.
  5. Meanwhile, place the garlic in a mortar and pestle with a generous pinch of salt, and mash to a paste. Whisk or stir into the drained yogurt.
  6. Remove the quinoa and beets from the oven, and top with dollops of yogurt. Sprinkle with the walnuts, and serve.

Brown Rice and Summer Vegetable Salad (Blood Type AB)

This salad pops with the fresh flavors of summer mix up a double batch for a party! Serve with grilled salmon for a power-packed dinner.
  • 1 cup brown rice (Texmati holds its shape well)
  • 1 pound of ripe tomatoes seeded and diced
  • 1 medium zucchini, diced
  • 1 cup packed basil leaves, chopped
  • ½ cup parsley, chopped
  • ¼ cup olive oil
  • 1 lemon, juiced
  • Salt
  1. Prepare rice according to package directions.
  2. Place diced veggies and herbs in a large mixing bowl.
  3. In a small bowl, whisk olive oil and lemon juice together with a pinch of salt.
  4. Drain rice and let it cool. When the rice is room temperature, add it to the veggie mix. Toss with olive oil mixture and serve or refrigerate.

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IfHI in the United Kingdom - September 2013

The inaugural launch of the IfHI Regional Conference Programme will take place in Canterbury, Kent, UK, home town of naturopathic physicians Tom and Jacqueline Greenfield, on September 15th.

To mark the inception of the new Institute for Naturopathic Generative Medicine (INGM), and its newer partner organization the International College of Generative Medicine (ICGM), a series of in-depth Regional Conferences are planned on an international scale. Students will benefit from a high tutor-student ratio.

The inaugural launch of the IfHI Regional Conference Programme will take place on September 15th in Canterbury, Kent, UK, home town of naturopathic physicians, Tom and Jacqueline Greenfield. Those wishing to gain their IfHI Fellow certificate, or existing IfHI Fellows who wish to gain their IfHI Master certificate, can do so at the same time.

The keynote speaker is Dr. Peter J. D'Adamo. The conference will cater for a select audience; places are limited.

The schedule is as follows:

Morning: Presentations by Tom and Jacqueline Greenfield, directors of the IfHI European Regional Office
  • Welcome and orientation
  • Introduction to the new IFHI Infrastructure
  • The science behind the GenoType Diet biometrics
Break: Lunch is provided at the venue, a blood-type friendly vegetarian meal and refreshments.

  • Keynote Presentation: An Afternoon with Peter J. D'Adamo, ND. The intimate nature of this study group will allow for interaction with Dr. D'Adamo during his presentation.
  • Closing remarks
  • Venue: The conference will take place at the Veg Box Cafe, within the city walls of the medieval City of Canterbury.
The event has two options:
  1. Attendance at the one-day seminar in Canterbury on 15th September: £240 inc. VAT if paid by BACS bank transfer, cheque or debit card over the phone.
  2. Attendance at the one-day seminar on 15th September, plus additional IfHI Fellow or Master training and test preparatory work on 14th September, plus webinar access prior to the conference, plus IfHI certification exam fee: £600 inc VAT.
For all enquiries and telephone payments, please call +44 (0)1227 454 848.

Full details and registration are available here.

Right For Your Type News

More Research Confirms Gut Bacteria/Blood Type Connection

Scientists: "Our novel finding indicates that the ABO blood group is one of the genetically determined host factors modulating the composition of the human intestinal microbiota, thus enabling new applications in the field of personalized nutrition and medicine." Does anyone else find it interesting that their "novel finding" was discovered by Dr. D'Adamo and published in Eat Right for Your Type in 1996?

Read the study abstract here.

Food For Your Blood Group

Mumbai, June 28—Guess what's common between Akshay Kumar, Demi Moore, Elizabeth Hurley, Miranda Kerr and Courteney Cox? Yeah, sure, they all are great actors but did you know that they all happen to follow the same diet—the blood group diet. This diet is based on the fact that certain foods are more compatible with particular blood groups—O, A, B and AB.


Foods That Stop Seasonal Allergies

Seasonal allergies got you sniffling and sneezing? An antihistamine pill would help for a while (though some leave you feeling foggy-brained), but there's an even better solution that doesn't involve taking pills. Instead of heading to your medicine cabinet, head into your kitchen—because certain foods have natural antihistamine effects, a top naturopathic doctor says. Incorporating these foods into your daily diet can help you feel well all through the allergy season, without grogginess or other unwanted side effects.


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