Healing Hypoglycemia

 

The D’Adamo Approach to Reversing Low Blood Sugar

(The following article is adapted from the newly released book Just an Ounce of Prevention is Worth a Pound of Cure by Dr. James L. D’Adamo, ND)

Hypoglycemia is the scourge of our time, as its tentacles reach out to many parts of the body.

I’m not the first to address this – in fact, the damaging effects of low blood sugar have been known for decades. Where I differ is in the treatment of hypoglycemia and its accompanying diseases and, of course, in its prevention.

For most people, the condition probably started in childhood – consuming processed foods, those laced with preservatives and an exaggerated amount of complex carbohydrates, and foods loaded with sugar (or, more recently, with sweetening substitutes like fruit juices, sugarcane extract, and high-fructose corn syrup). These foods not only failed to nourish, but started these children down the path to obesity. Moreover, they compromised the biochemical relationships among enzymes, hormones, and normal cellular life.

Nourishment from early childhood onward determines the quality of health a person will experience as a toddler, adolescent, adult, and senior. Our bodies are made up of trillions of cells, and each cell has a differentiated job – it knows what it must do in the body. A kidney cell, for example, doesn’t err and suddenly start acting like a liver cell. Our DNA has determined what our cells will do. RNA, another component of a cell, is the taskmaster that carries out the DNA’s orders. RNA makes sure that each new cell is an exact replica of the cell it replaces, but in order for the cells to replicate perfectly, they require nourishment.

And this is where things begin to go awry for most people, especially those who have hypoglycemia, who have blindly added sugar or honey to their foods and mistakenly believed that the energizing jolt from a sweetened food or a sandwich made of thick bread with fries on the side (or even a fruit smoothie or carrot juice) would give them a boost and get them through long hours at work. It’s even worse for individuals who turn to shots of whiskey or a half-dozen beers after work to relieve stress or help them get through a crisis.

ARE YOU HYPOGLYCEMIC?

If you or your children have not been identified as having hypoglycemia – it’s often overlooked by medical doctors – I would recommend that you review the classic symptoms right now. If you experience ongoing fatigue despite having a good night’s rest and feeling exhausted when you first arise, along with sugar cravings, hormonal imbalance, depression, irritability, and dips in energy levels at around 11 a.m. or between 2 and 3 p.m.; and if you feel the need for a Coke or coffee, a candy bar, or even a protein bar by mid-afternoon to pick you up, odds are you’re suffering from hypoglycemia.

If you are a blood Type O, it will take two to two-and-a-half years to cure your hypoglycemia. It takes up to three years for a blood Type A, and two-and-a-half to three years to correct the condition in a blood Type B. But by following my program, you can correct this condition so that if you’re of childbearing age, you won’t pass it along to your children and will lessen the chance of them developing hypoglycemia or diabetes; if you’re beyond childbearing age, you can go into your senior years with renewed health and vitality, avoiding many of the common degenerative diseases of advancing years.

RECOMMENDATIONS FOR TREATING HYPOGLYCEMIA

1) Entirely eliminate all sources of sugar sweeteners: white or brown sugar, honey, molasses, maple syrup, and all artificial sweeteners.

2) Eliminate soft drinks and all sources of alcohol – this means beer, wines, hard liquor such as brandy and whiskey, and all mixed drinks like mojitos, daiquiris, and martinis.

3) Eliminate your daily intake of bread, rice, or pasta.

4) Eliminate vegetables with a high sugar content such as carrots, potatoes, beets, and onions.

5) Eliminate fruits with a high sugar content such as apples, pineapples, cherries, and bananas.

BAKED SOLE WITH KALE PESTO — BLOOD TYPES A AND AB DO BEST WITH LIGHTER PROTEINS SUCH AS FISH

DAILY DIETS RECOMMENDATION

Your primary meals should contain portions of protein. Blood Type O’s would lean toward the heavier animal proteins such as buffalo, beef, turkey, lamb, and occasionally fish. Blood type A’s and AB’s would lean toward the lighter protein such as fish, turkey, and occasionally lamb or chicken. (Note that Type A’s can’t tolerate a vegetarian diet until their sugar intolerance is cured.) Type B’s can integrate both heavy and light protein at their meals. All blood types must supplement their main meals with high-protein snacks.

MORNING ROUTINE

Upon rising, squeeze half a lemon into an 8-ounce glass of tepid water and drink. Type O’s should have an aerobic exercise routine every morning for 45 to 60 minutes. Type B should exercise aerobically for 20 minutes. Types A and AB should practice Hatha Yoga, 20 to 25 minutes, first thing in the morning. Follow your workout with an energy drink.

A high-protein drink for Type O’s and B’s should consist of:
1 Tbsp. hydrolyzed whey powder (Hydrolyzed re-moves the dairy)
2 Tbsp. lecithin granules
1 tsp. stractan, an herb from the larch tree (optional)
1 tsp. yeast
4 to 5 oz. water or rice milk; substitute with grapefruit juice once a week

(Note: Types A and AB should use the same formula, but eliminate the yeast and substitute soy for whey powder.)

Breakfast
Types O and B can eat:
1/2 grapefruit
A protein drink or one egg
Herbal tea

Types A and AB can also have some kind of spelt, quinoa, or puffed rice. Two or three days a week, they may substitute an egg or the protein drink for the cereal.

Mid-Morning snack
11 a.m. – eat a stalk of celery or a rice cake smeared with almond butter. Or eat a handful of almonds or sunflower seeds.

Lunch
Lunch should consist of a salad of six or seven vegetables as well as tofu, fish, turkey, beef, lamb (occasionally), or buffalo, depending on your blood type. Finish with herbal tea.

Mid-afternoon snack
At 2 p.m., eat a snack of almonds and sunflower seeds, or have another celery stalk or rice cake with almond butter or tofu.

Dinner
At 6 p.m., eat a meal of meat, fish, turkey, or chicken and at least three to five vegetables.

Evening snack
Between 9 and 10 p.m., have another protein shake because it’s vital to maintain a relatively normal blood-sugar level. Drinking a shake at this point will prevent your level from lowering throughout the night and help reduce the early-morning fatigue and irritability that are so common to hypoglycemia.

Avoid eating any foods with high carbohydrate contents for dinner, such as pasta or rice which trigger a fluctuation in blood-sugar level while you sleep and negatively affect your mood and energy when you wake up.

VITAMINS

Vitamins should be taken by all blood types. I speak in generalities with regard to what foods each person should eat. The fact is, each person is an individual and to gain a better understanding of what each individual should eat, I recommend you look at my latest book.

The daily vitamin regimen for hypoglycemia should be broad and comprehensive and include B complex, niacin, B6, zinc, chromium, selenium, iron, vitamin C, and pancreatic tablets.

(Please note: All diets should always be adhered to under the guidance of a qualified medical doctor or other type of licensed health-care practitioner with knowledge and ample experience in applying the D’Adamo blood type and sub–blood type method.)

BROCCOLI SALAD IS A WONDERFUL RECIPE FOR ALL BLOOD TYPES

RECOMMENDED RECIPES FOR RECOVERY FROM HYPOGLYCEMIA

Broccoli Salad

A nice alternative to a traditional leaf salad! This is a wonderful recipe for all blood types, but not exclusively a main meal unless you are an A – as healthy blood Type A’s should be vegetarian.

3 cups broccoli buds, steamed
1/4 cup green onions, diced (for hypoglycemic diet – take out sugary onion)
1 Tbsp. fresh basil
Vegetable salt (to taste)
Lemon and olive-oil dressing

Combine all of the ingredients and toss with lemon and oil dressing.

Basil Pesto

My patients love using Pesto for its versatility. You can use it on steamed fish, or toss with freshly steamed vegetables. Given that it can be used as a vegetarian sauce or added to protein, this is a wonderful addition to any dish for any blood type.

2 cups fresh basil (lightly packed)
2 cloves garlic
1/4 cup olive oil
1/2 cup walnuts or pine nuts (optional)

Blend ingredients in a blender or food processor. Toss with freshly steamed vegetables.

Natural Herb Dressing

Finding a salad dressing without vinegar was a challenge, until a patient of mine gave me this recipe to share, and it’s been one of our favourites ever since. It’s wonderful with any type of salad, and for any blood type. If you are blood Type O include buffalo, beef, turkey, lamb, or fish on your salad. For Type A’s and AB’s add fish, turkey, or lamb. Type B’s can add turkey, lamb, beef or fish.

1 tsp. each of aniseed, dill weed, spearmint, and tarragon
1 clove garlic, pressed
1-1/3 cup olive oil
2/3 cup lemon juice

Crush the herbs into a fine paste. Add garlic, oil, and lemon juice to the mixture; and shake well. Refrigerate before serving.

Kale and Onion Stir-Fry

1 bunch of kale
Sunflower oil (enough to coat wok)
2 onions, sliced (substitute garlic for sugary onions for hypoglycemics)
2 Tbsp lemon juice
1 Tbsp wheat-free tamari

Clean kale and remove ribs. Put a little bit of oil in the wok. Heat on high and add kale and onions (or garlic), stirring for one to two minutes. Add lemon juice and tamari, reduce heat, and simmer until onions are tender.

Sole with Almonds

Grapeseed oil (enough to grease pan)
1 lb. sole or other lean fish filet
1/2 cup sliced almonds or chopped walnuts
1-1/2 Tbsp grated lemon peel
1-1/2 Tbsp lemon juice
1/2 tsp sea salt
1/2 tsp paprika

Heat oven to 375 degrees. Grease the bottom of the baking sheet with oil. Cut the fish filet into four servings, and place the pieces (skin side down) in the greased pan. In a small bowl, mix the nuts, lemon peel, lemon juice, sea salt, and paprika. Spoon the mixture over the fish. Bake uncovered for 15 to 20 minutes or until the fish flakes easily with a fork.

Roasted Chicken with Rosemary

A weekday favourite at our house! Chicken is a nice protein source for Type AB’s (in moderation), as well as for Type O’s.

1 organic chicken, about 5 lbs
4 branches fresh rosemary
2 celery stalks, cut into large pieces
1 carrot, chopped (for hypoglycemic diet – take out sugary carrot)
4 whole garlic cloves, peeled
1 Tbsp. olive oil
Sea salt (optional)
1/2 lemon

Preheat oven to 350 degrees. Stuff the chicken with 2 branches of rosemary, celery, carrot, and garlic; and truss the legs. Massage chicken with olive oil and sprinkle with sea salt. Tuck remaining 2 branches of rosemary under wings. (The rosemary will burn slightly during the roasting process, which will intensify flavors.)

Roast in the oven approximately 1-1/2 hours. The internal temperature should read 180 degrees. After removing from oven, squeeze lemon juice over chicken, and let it sit for a few minutes. Remove strings, stuffing, and rosemary prior to carving and serving.

Lamb Shish Kebabs

1-1/2 lb. lamb cubes, 1” cubes
2 Tbsp. fresh cilantro, minced (optional)
1 tsp. ground cumin
1 tsp. paprika (optional)
2–3 large garlic cloves, smashed
1/2 cup grape-seed oil
8 mushrooms
2 medium onions, quartered (for hypoglycemic diet – replace sugary onion with broccoli or other hearty vegetable*)
1 zucchini, cubed (for hypoglycemic diet – replace starchy zucchini with broccoli or other hearty vegetable)

Mix cilantro, cumin, paprika, and garlic with oil, making it into a paste. Rub seasoning on lamb cubes. Thread the ingredients on skewers alternating lamb, onion, and vegetables. Grill directly over medium heat for 6 to 8 minutes. Remove from grill, and let sit for a few minutes before serving. (*You can use any other vegetables you like; for instance, leeks and fennel are great options.)

Article reprinted with permission from An Ounce of Prevention is Worth a Pound of Cure – A Modern Guide to Healthful Living from the Originator of the Blood-Type Diet, by Dr. James L. D’Adamo; Hay House, Inc; 2010 www.hayhouse.com

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