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Table of Contents

Newsletter: Volume 9, Number 6 - June 2012 Printable Version

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Graduation
Martha D'Adamo


Martha D'Adamo


Sometimes the road to getting to our goals doesn’t look like what we expected, but it produces the end-result.


I cry at graduations. It doesn’t matter if it is a college graduation or a pre-school moving up ceremony. It is the symbolism of the graduation ceremony that moves me, as I watch the graduates in all their excitement, celebrating their accomplishments and brimming with pride and potential.

This June has a special graduation in it—mine! Back in the 1970’s, for a number of reasons, I did not go off to college, as did many of my friends. Instead, I went to Katharine Gibbs in New York City so I could have some “skills” and get a job as many young women of my generation did. I was extremely fortunate, that not only did I get a job, but that I was mentored by two significant individuals—Patricia Greenwald and Jon Greenleaf, who worked at a small ad agency in New York. Pat was a pioneer in the research side of the media business, which had few women executives at that time. And Jon was a skillful advertising executive, who recognized my talent and my willingness to learn, and I had the privilege of enjoying an apprenticeship, which was more meaningful in terms of my career advancement than my lack of degree was with regards to holding me back. Because of these two people, I became an advertising account manager, left the ad business to get into the advertising sales side of publishing, and eventually became VP/Marketing Director at Esquire magazine and then eventually VP/Publisher at a hybrid magazine called 7 Days.

I was extremely fortunate to have enjoyed the success that I did in the advertising and publishing businesses, and when Peter was thinking about developing a line of products, it made sense that I could use my business talents to start the company. It has been an amazing partnership and journey since we first began, and I consider myself fortunate (yet again!) to have had the privilege of building a company that is dedicated to enhancing people’s lives and their health.

But the degree—or lack thereof—was always in the shadows, as it felt like there was something left undone in my life. Five years ago, I went back to school at the State University of New York (SUNY) in their distance-learning program (Empire State College), and I completed all my coursework in December. In June, I will receive my BS degree in Cultural Studies, and I am so grateful that I had the opportunity to do so. All my schoolwork was done “in the dark,” so to speak...after dinner until the wee hours of the morning or up early to get it done before getting the household going and heading to work.

Completing the degree doesn’t change my outer life, as I enjoy my work and the expression it gives me; it does, however, make me think very differently about goals and the importance of having them in our lives. Sometimes the road to getting to our goals doesn’t look like what we expected, but it produces the end-result. Although in many ways I would have loved to have had a four year college experience, my close to a 40 year college experience is what it took for me to finish.

It’s the same thing with our health, our weight, our personal goals and our professional goals. The important thing is to have the goal and to set a plan for it and to recognize that sometimes we will get there indirectly but that we should never lose site of the goal, unless this shifts in the process of trying to achieve it.

This month, think about your goals and write them down. Be extremely specific about them, whether it is a career goal, a relationship goal, weight loss, improving a current health condition, minimizing stress, or taking more time to experience life. Once you’ve written your goals down, write a short plan of what it will take to reach your goal so that you have a clear idea of what is involved. And then each month, review your goals and your progress to see where you are so you don’t wind up six or twelve months down the road scratching your head and saying, “How come this hasn’t happened?”

I know I will be moved on graduation day, recognizing and acknowledging all the hard work that went into getting here, and knowing that this is not just an ending but a beginning as well. Here’s to your endings and new beginnings as well as to reaching your goals.

Happy June!

Martha




The University of Bridgeport Health Sciences 2012 Commencement Address
Peter J. D'Adamo, ND, MIFHI


Martha D'Adamo

For many of you, the journey into healing began at UB, but it will not end here. Important new beginnings await you.


On May 13, Dr. D’Adamo gave the commencement address to nearly 170 students graduating from the University of Bridgeport’s Division of Health Sciences. The Class of 2012 represented master’s degree or professional doctoral degree graduates from the Acupuncture Institute, College of Chiropractic, College of Naturopathic Medicine, Fones School of Dental Hygiene, and the Human Nutrition Instititute. Below are Dr. D’Adamo’s remarks.

President Salonen, vice-provost Brady, administration and faculty, distinguished guests, friends and loving families, and most of all, the University of Bridgeport Health Sciences class of 2012.

I am deeply honored to be here and it is a tremendous privilege to be addressing you today.

They call these types of ceremonies 'commencements,' a fact that I find rather amusing, since to commence is 'to begin' but to 'graduate' of course celebrates completion. My most recent 'commencement' occurred a few years ago when, after a rigorous four-year journey, I received my first black belt in martial arts—only to hear my teacher congratulate me with the phrase, 'Good. Now I can teach you something.'

For many of you, the journey into healing began at UB, but it will not end here. Important new beginnings await you. I usually describe UB to others as 'the little university that COULD'—a school that has pulled itself up by its own bootstraps by the imagination, pluck and skill of its administration, faculty and student body.

Look at how the both of you have grown in these past few years!
Remember to give back as soon as you can, and like the Beach Boys sang 'Be true to your school.'


Read more...




Audio Clip: Managing Crohn's Disease and Irritable Bowel Syndrome Through Diet and Lifestyle Choices
Peter J. D'Adamo, ND, MIFHI






It is estimated that 10-20% of Americans suffer from irritable bowel syndrome (IBS) or Crohn's disease, disorders that involve the entire digestive tract. Dr. D'Adamo discusses nutritional and lifestyle strategies that can help you manage this condition and reduce the likelihood of further attacks.
Recorded May 10, 2012 at D'Adamo Personalized Nutrition in Williamsburg.

Part 1 (44:19)



Part 2 (49:57)







The Future of Naturopathic Medicine in New York is in Jeopardy
Martha D'Adamo


Martha D'Adamo

For the past several years, Dr. Doni Wilson and the NY Naturopathic Association have been working relentlessly to get a law passed for Naturopathic Medicine. We are so close, but yet we are being blocked by a small group of lawmakers, and we are at risk for not getting licensure in the state


For the past several years, Dr. Doni Wilson and the NY Naturopathic Association have been working relentlessly to get a law passed for Naturopathic Medicine. We are so close, but yet we are being blocked by a small group of lawmakers, and we are at risk for not getting licensure in the state.

Even if you don’t live in New York, this is a vitally important issue, and I am inviting all of you to speak out in support of passing the naturopathic bill.

We’ve heard that the main block in the Higher Education Committee is Rep. Deborah Glick, and that she is not planning to move the bill. We are going to need a major effort to change her mind..

Rep. Glicks’s number is 518 455 4841, and the bill number is #3057B. When you call, please say you are asking that the assembly members support the bill to make sure it goes to a vote in the committee this year. Please note that you will need a NY zip code, so if you don’t live in New York, use a friend’s.

Here’s a link to more information with committee member names and numbers: http://www.capwiz.com/naturopathic/callalert/index.tt?alertid=61403096&type=TA

Please call on behalf of this important issue!

For more information, go to the New York Association of Naturopathic Physicians.


Are You Reaching Your Weight Loss Goals? 8 Steps to Staying on Track
Ann Quasarano


Martha D'Adamo

If you’re still trying to get there, and need more motivation than the fact that you will have to squeeze into a pair of shorts and a sleeveless top in a few weeks, I’ve put together a few tips to help you achieve your goals faster and healthier!


Remember those goals you set on New Year’s Eve about losing weight and getting in shape for summer...well, summer is just about here. How are you doing? Have you reached your goals or are you still working on them? If you’re still trying to get there, and need more motivation than the fact that you will have to squeeze into a pair of shorts and a sleeveless top in a few weeks, I’ve put together a few tips to help you achieve your goals faster and healthier!
  • Clean out your refrigerator and pantry. Get rid of the avoids and stick to your beneficial foods.
  • Watch your portion sizes. We tend to overestimate the amount of food that you need. One strategy that I like is using a smaller platethis helps you eat less food naturally.
  • Don’t eat after 8pm. Try to eat earlier so that your body has a chance to digest and metabolize food before bedtime. Now that the days are a bit longer, try going out for a walk after dinnerbetter yet, get a walking buddy and connect with a friend while getting some exercise.
  • Plan your meals in advance. Create "a dinner deck." This would include 10 favorite quick and healthful dinners written on index cards. Each card should list the ingredients for the recipe on one side and directions for making it on the other.
  • Cut out liquid calories. Eliminate soda and sugary drinks such as sweetened iced tea, sports drinks and alcoholic beverages. Liven up the taste of water by adding lemon, lime or mint. Drink unsweetened iced green tea for the antioxidants.
  • Get plenty of sleep. Scientists have found that sleep deprivation increases levels of a hunger hormone and decreases levels of a hormone that makes you feel full. The effects may lead to overeating and weight gain.
  • Dine at a table. Eat from a plate while seated at a table. Don't eat while driving, lounging on the couch or standing at the fridge.
  • Reward yourself. When you meet your incremental weight loss goals, say losing 5 pounds, treat yourself to somethingbut not food. Buy a CD or DVD you've been wanting or go out to a movie with a friend.




Success Story: Monica Duran


Martha D'Adamo


“My diet was a healthy diet,” explains Monica Duran, a blood type O, “I ate approximately 65-75% organic foods.” But she was still having headacheslots of themup to 24-30 migraines per month that had to be treated with medication. Monica, a 39 year old woman, had suffered with migraines throughout her life, and she said that she had tried everything including acupuncture and chiropractic treatment to no avail. Traditional medicine was not much help either, “I have been allergy tested, been in a sleep clinic, and had occipital vein injections. I was on three different prescriptions and a portable injection just in case I couldn’t get to the emergency room.”

In September of 2011 everything changed. A colleague at her office introduced Monica to the book that changed her life, Eat Right for Your Type. “I was surprised that I had never heard of it before, or that none of my physicians had recommended it. I was a bit skeptical, but considering all the things I tried in the past, I thought, ‘What do I have to lose?’”

Monica says that she noticed changes in her migraines within two weeks of starting the diet. “I eliminated cucumbers, black olives, corn, oranges, milk, most breads, and my all-time favorite, pizza. After reading the book, I realized that corn was a natural inflammatory, which is doubly bad for me because I also have rheumatoid arthritis. The small changes made me feel less sluggish, relieved my joint pain, and reduced my stomach acid.”

She is proud to say that she has not had to fill her migraine prescriptions since December 2011. Her next goal? Dropping a few extra pounds. “I had no idea that Type O’s are more vulnerable to negative metabolic effects and sluggish thyroid activity and weight gain. Now I have to step it up in this department! Now I have a clearer picture as to how to accomplish this and why most ‘so-called diets’ don’t work for me.”

Like most of us, Monica says that occasionally she will slip up and have something on her avoid list, but now, she is making a more conscious decision in the food choices that she makes. “I always ask myself, ‘is it worth it?’ The answer is always, ‘No.’ Pizza is not worth the pain of a migraine!” “I would encourage anyone that has heard of the Blood Type Diet to try it,” says Monica. “Don’t cheat and don’t lie to yourself – and in doing so, the quality of your life will change dramatically!”




Are You a Hyper-Assimilator?


Martha D'Adamo


Obesity appears, in fact, as the result of a complicated mix of factors such as genetics, environment, diet, and lifestyle, resulting in an alteration of the equilibrium between energy expenditure and storage.




Joe and Mike sit down for lunch. Both are about the same age. Joe is a bit shorter and leaner. Mike is a bit taller and heftier. Lunch is buffet style, all you can eat. Joe proceeds to pile up his plate and heartily enjoys his repast, including several slices of bread. Mike skips the bread and selects the lower calorie options and spoons them on his plate with smaller helping sizes. After finishing his first serving Joe heads back to the buffet table and proceeds to fill another plate, which he proceeds to ravish with the same intensity as his first. Next morning, both jump on their scales. Joe is the same weight he always is: 145 pounds. Mike, on the other hand, discovers he has gained another pound and now pushes the scales at 211.

Why do people like Joe seem to never feel satisfied with meals, eat with impunity and yet never seem to gain weight, while others like Mike must watch every calorie and exercise daily and diligently to simply hold to the same weight? New evidence suggests that the differences may be partly genetic and partly environmental.

Many unsuccessful dieters struggle against a set of genetic controls that program their genes for 'metabolic thriftiness.' Just like your thrifty neighbor who can't seem to ever throw anything out, and whose garage is filled with bundles of old newspapers he will never read, thrifty metabolisms are designed to hold onto calories. This may be an ancient survival mechanism, since the ability to lower our metabolism and store all ingested calories as fat would have been a very desirable genetic trait during times of famine and/or unpredictable food supplies. Indeed for most of human history and in most cultures a pear-shaped, fleshy body type would have indicated health, good nutrition and worldly wealth. Our obsession with thinness is a more recent development. Unfortunately a trait like metabolism thriftiness would appear to be more of a liability nowadays in a world where people are much more sedentary and high-caloric foods are cheap and abundant.

Obesity appears in fact as the result of a complicated mix of factors such as genetics, environment, diet, and lifestyle, resulting in an alteration of the equilibrium between energy expenditure and storage.

Read more...





Recipes: Quinoa with Roasted Mushrooms—Right For All Types

For more recipes, visit the Recipe Center on www.dadamo.com or www.genotypediet.com


Martha D'Adamo


 








Quinoa with Roasted Mushrooms

Ingredients:
  • 2 pounds Portobello mushrooms, stemmed and gills scraped out (or use your favorite mushroom or mushroom blend)
  • 1 cup quinoa
  • 3 cups tightly packed fresh spinach, chopped 
  • 2 cups chopped white button mushrooms (substitute beneficial mushroom)
  • 4 green onions (aka scallions), thinly sliced 
  • ½ cup slivered almonds, toasted 
  • Sea salt
Dressing:
  • ¼ cup of high quality extra virgin olive oil
  • Juice of half of one fresh lemon
  • 1 garlic clove, minced
  • Sea salt
How to make it:
  1. Heat oven to 350 degrees.
  2. Prepare quinoa. In a medium pot, bring 1¾ cups water to a boil. Once water comes to a boil, stir in quinoa, cover pot, reduce heat to low and simmer for 15 minutes. Remove pot from heat and set aside, covered, 10 minutes more. Uncover and fluff quinoa with a fork.  Let quinoa cool.
  3. Roast the mushrooms while the quinoa is cooking. Wipe and trim mushrooms and cut into bite-sized pieces.  Arrange on a rimmed baking sheet and drizzle generously with olive oil.  Sprinkle with salt and toss gently to distribute.  Spread mushrooms evenly on the baking sheet and bake for about 20 minutes, stirring about halfway through so they cook evenly.
  4. Let both the mushrooms and quinoa cool while you make the dressing.  In a blender, combine olive oil, lemon juice garlic clove and a dash of salt.  Blend till smooth.
  5. In a large bowl, combine mushrooms, quinoa, spinach, scallions and almonds.  Toss with dressing.  Enjoy!





Personalized Living Using the Blood Type Diet e-Cookbooks







 


The e-cookbooks are a great value at only $9.95 each and can be read on any Kindle product, web browser, PC, Mac, iPhone, iPad, BlackBerry, or Android phone.

Now available at Amazon.com




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

SWAMI XP2 - The Second Generation Arrives in July with New Features




Three years ago, Dr. D’Adamo introduced SWAMI Xpress, the most powerful tool available for creating a one-of-a-kind dietary program based on your individual health needs. In July, the next generation arrives with the ability to add family members to your SWAMI XP2 account to combine diets into a cross-referenced list to help with meal planning. It’s your diet. It’s your health. It’s your SWAMI.

Here’s what one user says:

“SWAMI takes the accumulation of measurement, blood type, secretor status, fingerprints, family health history, personal health history and more into account. Once you buy it, it’s yours always. You can go into your SWAMI and tweak new information that you come across. It’s far more precise and individualized just for you. The books are good, SWAMI is better. There is nothing else like it anywhere.”
- Penny Butler
New Features Include:
  • Multi-Linked Account – Add a family member…or two…or three!
  • Now cross reference your SWAMI diet with your family member’s profiles! Allows for multiple diet reports to be linked and cross referenced for easier meal planning!
  • Fingerprint image display.
  • Accommodates lifestyle preferences (Kosher, Lacto-Ovo Vegetarian, and more).
  • Enhance support for a variety of health conditions – joints, allergies, hormones, metabolism, etc.
  • Nutrient filter allows you to select nutrients to be emphasized or de-emphasized in your diet – restrict gluten, enhance Omega-3 oils, no problem!
  • Meal Planner updated with ‘drag and drop’ interface.
  • On-line purchasing. Now there’s no waiting for your kit to arrive in the mail, you can get started right away.
  • Current SWAMI XP users are upgraded free!


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