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Chicken – is it right for your blood type?

History tells us that today’s chickens are descendants of wild fowl that roamed the dense jungles of primeval Asia. Thousands of years later, France’s King Henry IV stated in his coronation speech that he hoped each peasant in his realm would have “a chicken in his pot every Sunday” (a quote later paraphrased by President Herbert Hoover). It surprises many people that chicken wasn’t always the reasonably priced meat it is today. Until after World War II, only the affluent (and chicken farmers) could manage even the proverbial Sunday chicken. Today, thanks to modern production methods, almost anyone can afford this versatile fowl, which provides not only meat and eggs but feathers as well.

Chickens fall into several classifications. The broiler-fryer can weigh up to 3 1/2 pounds and is usually around 2 1/2 months old. These chickens, as the name implies, are best when broiled or fried. The more flavorful roasters have a higher fat content and therefore are perfect for roasting and rotisserie cooking. They usually range between 2 1/2 and 5 pounds and can be up to 8 months old. Stewing chickens (also called hens, boiling fowl and just plain fowl ) usually range in age from 10 to 18 months and can weigh from 3 to 6 pounds. Their age makes them more flavorful but also less tender, so they’re best cooked with moist heat, such as in stewing or braising. A capon is a rooster that is castrated when quite young (usually before 8 weeks), fed a fattening diet and brought to market before it’s 10 months old. Ranging from 4 to 10 pounds, capons are full-breasted with tender, juicy, flavorful meat that is particularly suited to roasting.

Choose a meaty, full-breasted chicken with plump, short legs. The skin – which can range from cream-colored to yellow, depending on the breed and the chicken’s diet – should be smooth and soft. Avoid chickens with an off odor, or with skin that’s bruised or torn. Store chicken in the coldest part of the refrigerator. If packaged tightly in cellophane, loosen packaging or remove and loosely rewrap chicken in waxed paper. Remove any giblets from the body cavity and store separately. Refrigerate raw chicken up to 2 days, cooked chicken up to 3 days. For maximum flavor, freeze raw chicken no longer than 2 months, cooked chicken up to a month. Salmonella bacteria are present on most poultry (though only about 4 percent of salmonella poisonings are chicken-related). To avoid any chance of bacterial contamination, it’s important to handle raw chicken with care. The first rule is never to eat chicken in its raw state. After cutting or working with raw chicken, thoroughly wash utensils, cutting tools, cutting board and your hands.

Cook boneless chicken until the internal temperature is 179�F, bone-in chicken to 180�F. Don’t let any raw juice come in contact with cooked chicken. The versatile chicken can be prepared in almost any way imaginable, including baking, broiling, boiling, roasting, frying, braising, barbecuing and stewing. Boning chicken will shorten any cooking time but will also slightly diminish the flavor. Chicken is an excellent source of protein, and a good to fair source of niacin and iron. White meat and chicken without skin have fewer calories. Always try to use free-range, chemical and antibiotic-free chickens when possible. It’s a bitmore expensive, but worth the investment.


Follow Secretor value if you do not know your secretor status.


Non Secretor:

Introductory Food: Type A children should have this solid food introduced when older than 12 months of age. (Eat Right 4 Your Baby)

AVOID: Contains lectin or other agglutinin.

Non Secretor:
AVOID: Contains lectin or other agglutinin.

AVOID: Contains lectin or other agglutinin.

Non Secretor:
AVOID: Contains lectin or other agglutinin.


Non Secretor:

Introductory Food: Type O children should have this solid food introduced at about between 9 and 12 months of age. (Eat Right 4 Your Baby)
A nice main dish for a cold winter evening. Good with a hearty salad and a piece of Ezekiel or Manna bread.

Best Used By Blood Types:
Type A (3 beneficials)
Type A Non Secretor (1 beneficials)
Type O (2 beneficials)
Type O Non Secretor (2 beneficials)

1 cup of adzuki beans
1-1/2 chicken breasts cut up into bite sized pieces
2-3 carrots cut up
1 large onion cut up
2 stalks of celery cut up
16 oz. of chicken broth
1 cup of water or dry white wine if so desired
3 cloves of garlic diced small
Salt, marjoram, bay leaf, sage, or poultry seasoning and any other herbs that you like.
2-3 tablespoons olive oil

How to make it:
•Wash and then soak one cup of aduzki beans in two cups water overnight or for a few hours.
Then cook beans, boil and then simmer for an hour or so until tender. Add water as necessary.
•Brown chicken pieces in 2 tablespoons olive oil on medium heat until cooked.
Let the meat get brown but do not burn. You will get a caramelized effect if done right.
•Take chicken out of skillet and add another Tbs. of olive oil.
Then add onion and garlic and saute for a few minutes. Add a little chicken broth or wine if pan gets dry.
Cook carrots and celery in microwave on high for a minute or two until semi tender.
•Place everything in a good sized soup pan, chicken, onions, garlic, carrots, celery, broth and or wine, aduzki beans with any liquid remaining in pan.
•Simmer the whole lot for 20 minutes or so after adding the herbs and spices.
•Just before serving add some arrowroot to thicken if so desired. I did not need to add any arrowroot as the broth was just thick enough for our taste.
Absolutely delicious. This recipe should feed four adults with a salad and bread. If you try it let me know how it came out.

Core Ingredients Analysis:
The ingredients in this category are either BTD compliant for all types or the recipe author and/or editor did not suggest a possible substitution. If this category contains avoids for your blood type this recipe may not work for you, unless you feel like you can omit the item or make an appropriate substitution.

B- Beneficial

Name    Notes    A Sec    A Non    ABSec    ABNon    B Sec    B Non    O Sec    O Non
Carrot    1 ,2     B     N     N     N     B     B     N     B
Onion (Red/S…    2 ,3     B     B     N     N     N     B     B     B
Chicken    2     N     N     A     A     A     A     N     N
Adzuki Beans         B     N     A     A     A     A     B     N

[1] This recipe uses ingredients with a high glycemic index.
[2] This recipe uses ingredients which may help limit bacterial overgrowth.
[3] This recipe uses ingredients rich in lignans.

This recipe is low in common allergens.
This recipe is gluten free.
This recipe uses ecologically friendly ingredients.

Please Note:

There are several cookbooks based on the Blood Type Diet that are available at:
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