Optimal Diet Begins with Blood Type
An Important Link between Blood Chemistry and Diet
Jul 18, 2008 Valorie Sands-Budelis
Transfusions were once a 'hit-or- miss' medical procedure. Then, in 1911, Dr. Karl Landsteiner's research showed that blood type compatibility was the critical factor to success. Today, awareness is growing that Blood Type is a key determinant in which foods are truly nourishing -- or if incompatible, are toxic to our system, by agglutinating (the sticking together of white blood cells, caused by lectins) – which contributes to weight gain, premature aging, inflammatory conditions and disease.
Dietary Guidelines Keyed to Blood Type
In Eat Right for your Blood Type, Dr. P. D'Adamo establishes the link between diet and blood chemistry. His theory is based on decades of personal research, and built on three decades of his father's research; however, it is not without opposition: Dr. F. Stare, founder of the Nutrition Dept. at Harvard called it "outrageous" saying were it true, "it's reasonable to hypothesize that the human race would have died out centuries ago."
Dr. D'Adamo asserts that, “many foods agglutinate the cells of certain blood types (in a way similar to rejection) but not others, meaning that a food which may be harmful to the cells of one blood type may be beneficial to the cells of another.” As much as 95% of harmful lectins are sloughed off by the body, eliminated, and rendered harmless.
The Link Between Blood Type and Diet (The following guidelines are based on Dr. A'damo's research, with permission.)
Type 'O's should avoid all carbohydrates, except Essene or Ezekiel Bread, and eliminate dairy. Meats such as beef and buffalo are highly beneficial for 'O's as long as they are balanced by appropriate alkaline fruits and vegetables. Bananas, blueberries, and cherries are among the fruits listed as highly beneficial by Dr. D'Adamo; the darker fruits (see Blueberries Reign but Black Currants Win ) generally cause an alkaline, rather than acidic reaction in their already acidic digestive tracts. Vegetables should include leafy greens like lettuce, dandelion greens, kale, spinach, and broccoli.
Type 'A's should be primarily vegetarian, but should include seafood three or four times a week, (Sole and Flounder are not advised). Fermented dairy products like yogurt, kefir, and nonfat sour cream are beneficial. Many grains and most vegetables are good for 'A's, but tomatoes, potatoes, sweet potatoes, yams, and cabbage should be avoided. Type 'A's should also include alkaline fruits. Oranges and tropical fruits should be avoided.
Type 'B's - are similar to Type O's in their need to minimize glutens. They also should avoid corn, lentils, buckwheat, peanuts, sesame seeds, and wheat. -- but are encouraged to enjoy dairy, especially yogurt, farmer cheese, milk, kefir, paneer and goat cheese, all of which contribute to optimum health for 'B's. They also thrive on seafood, especially deep ocean fish like cod and salmon -- but need to avoid shellfish, crab, lobster,shrimp, etc. Black Walnuts are highly beneficial -- but most seeds and nuts should be avoided. Grains can include brown rice bread and 'cakes;' millet, oat, and spelt is recommended. Most fruits and vegetables can be enjoyed by 'B's -- tomatoes, coconut, and avocados are on the 'no' list.
Type AB's - share genetic and chemical characteristics of both 'A's and 'B's. They lack sufficient stomach acid to digest too much animal protein, but can enjoy a wide variety of seafoods, dairy, and eggs, which are a very good source of protein for 'AB's.
(See also: 'Meditative Keys to Diet Success)
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