Blood Type Diet

by bintangkecil on Friday, November 14th, 2008 | Health, Knowledge | 5 Comments

Does your blood type represent a genetic marker that indicates which foods you can process best, and which might give you problems?

Does your blood type suggest predisposition to particular dysfunctions or vulnerability to certain diseases?

Can we identify a diet plan, determine appropriate vitamin and mineral supplements, and develop exercise regimens on the basis of blood type? Even sketch out basic personality traits?

The answers are YES, YES, YES, and YES.

Here’s an interesting facts from http://intraspec.ca/blood.php

[t]he essence of the blood type connection rests in these facts:

* Your blood type - O, A, B, AB - is a powerful genetic fingerprint that identifies you as surely as your DNA.

* When you use the individualized characteristics of your blood type as a guidepost for eating and living, you will be healthier, you will naturally reach your ideal weight, and you will slow the process of aging.

* Your blood type is a more reliable measure of your identity than race, culture, or geography. It is a genetic blueprint for who you are, a guide to how you can live most healthfully.

* The key to the significance of blood type can be found in the story of human evolution: Type O is the oldest; Type A evolved with agrarian society; Type B emerged as humans migrated north into colder, harsher territories; and Type AB was a thoroughly modern adaptation, a result of the intermingling of disparate groups. This evolutionary story relates directly to the dietary needs of each blood type today.

Fundamental to this theory is the idea that lectins, proteins found in many foods of high nutritional value, have glue-like properties that affect your blood. “Simply put,” writes D’Adamo, “when you eat a food containing protein lectins that are incompatible with your blood type antigen, the lectins target an organ or bodily system…and begin to agglutinate blood cells in that area” (p.23). Each of the four blood types is described in terms of an antigen. Type O is the simplest, comprised of a basic sugar called fucose. The Type A antigen consists of fucose and N-acetyl-galactosamine; Type B, of fucose and D-galactosamine; and Type AB, of fucose, N-galactosamine and D-galactosamine. Each of these antigens presents a “unique shape,” and lectins fitting that shape can interact. In my illustration below (adapted from p.26), food lectins interact with and agglutinate cells of one blood type at left; but not with those of another type at right, because its cells possess a different shape.