Immune system: People in group B have an immune system that is quite robust and resistant to disease; it is, however, also prone to develop autoimmune and blood pathologies.
Digestive system: The digestive system of type B is sturdy and adaptable to changes in diet. People in group B tend to eat several different foods with every meal; though they do not eat a lot, they do tend to eat small quantities of various dishes. This raises the problem of food combinations, which are easy to manage with 2 or 3 foods but not so easy in the case of 8 or 10. From a nutritional point of view, there are only a few items that can be considered definitely harmful (gluten, maize, tomatoes, pork). Concerning lifestyle, people in group B tend to be creatures of habit; stably mutable, to coin a phrase.
Nervous system and stress: Much like group A, group B persons have a rather low stress threshold, but they can quickly neutralize tension and generally react in a balanced, positive manner that enables them to manage stress well. They replenish their energies by avoiding stressful situations and by practising their favourite activities (sports and travel).
Physical activity: It should be neither physically nor mentally strenuous. People of type B enjoy practising several sports; they love to experiment and, thanks to their flexibility, do well in several fields.
Behaviour: They have good relational skills and a good physical, mental and emotional balance. They seize the opportunities intrinsic to change, and thus embrace it enthusiastically, though they are often lacking in perseverance and can easily backtrack. For instance, among those who undertake this diet, people of type B have the highest rate of desertion. They show an interest to participate in projects where they play a leading or prominent role. Their heterogeneous characteristics enable them to reach with ease a certain degree of balance and to move deftly in any situation. Their detached philosophy of life protects them and allows them to allocate time for holidays, gratifying activities and sports. They love to travel and are attracted by novelty, seeing in it the possibility of new experiences and new knowledge; they are curious and fickle, and can adapt to very different situations, but these qualities may also lead to a lack of perseverance and in-depth scrutiny. They are suited for eclectic jobs and even to working in different fields. They place great value on their relationships and enjoy meeting people.
- Beverages: coffee, chicory coffee, green tea, black tea, decaffeinated tea, natural water, camomile, wine (better with meat, eggs; never with rice).
- Cereals and grains: oats, millet, quinoa, rice (all kinds, including crackers).
- Meat: rabbit, lamb, veal, beef, turkey, horsemeat, bresaola, carne salada.
- Cheese: goat’s milk, tofu, cow’s milk (in moderation; low-fat and fresh cheeses are best), sheep’s milk.
- Fruits: all seasonal fruit, apart from the ones included in the “to avoid” list.; best on its own or together with proteins; never with cereals and the like.
- Dried fruit and nuts (in moderation): figs, prunes, walnuts, almonds, Brazil nuts, apricots, chestnuts, raisins.
- Milk: cow’s milk (better if skimmed), soy-, rice- and oats-based beverages, almond milk (it is best not to mix the last three with cereals).
- Legumes: fagioli bianchi di Spagna, cannellini, fagiolini, fave, piselli, fagioli borlotti, fagioli di Lima.
- Vegetables: all seasonal vegetables, apart from the ones included in the “to avoid” list.
- Fish: all kinds, apart from the ones included in the “to avoid” list. . It is recommended that you eat plenty of it.
- Eggs: soft-boiled, poached, scrambled, hard-boiled, never fried in oil or butter
- Wine: excellent oil replacement for sautéed or cooked fish and meat.
FOODS TO AVOID
- Beverages: barley coffee, carbonated drinks.
- Meat: chicken, pork meat and cold meats, speck, ham.
- Sweets: use sparingly, and avoid combining sugars with flour.
- Seasonings and dressings: fried and sautéed vegetables, chicken stock cubes, monosodium glutamate.
- Cereals and grains: barley, rye, buckwheat, maize, wheat, hulled wheat, kamut and derivatives (bread, pasta, crackers, grissini, Melba toasts, bran, couscous, semolina, seitan, focaccia, pizza, wraps, unleavened bread, wheat germ, etc.).
- Fruits: persimmons, coconuts and any fruit in combination with cereals or at mealtimes.
- Nuts peanuts, hazelnuts, pine nuts, pistachio nuts, sesame seeds, sunflower seeds, pumpkin seeds.
- Legumes: lentils, chickpeas, black-eyed peas.
- Vegetables: tomatoes, artichokes, pumpkin, black and green olives, radishes.
- Fish: anchovies, eel, octopus, mussels, clams, oysters, shrimp, crab, lobster, frogs, escargot, smoked fish.