You are a unique individual, and this is reflected in your blood type, your asked Dr. Peter D'Adamo in when Eat Right for Your Typewas first published. Eat Right 4 Your Type () is a book that suggests different foods and lifestyles for people with different blood types. It is also known as Eat. soundofheaven.info - Download as PDF File . pdf), Text File .txt) or view presentation slides online.
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CENTURY-- LONDON. This edition first published by Century Books Limited as THE EAT RIGHT DIET. Reissued as EAT RIGHT 4 YOUR TYPE, THE NEW YORK TIMES BESTSELLING DIET BOOK PHENOMENON If you've ever suspected that not everyone should eat the same thing or do the same. It is also central to our exploration of blood types. . In addition to exercise, stress management and eating the right foods, here are some key.
Skilful and formidable hunters, the Cro-Magnons soon had little to fear from any of their animal rivals. Even though our stress response may be less acute than that of our ancestors, the fact that it is happening continuously may make the consequences even worse. Few people realize, though, that it is not the stress itself but our reaction to the stress in our environment that depletes our immune systems and leads to illness. All recommended beans and pulses. Take at least two breaks of twenty minutes each during the work day.
I have been a student of Dr. He is a visiting professor of clinical nutrition at several schools, and the Professor of Clinical Studies at the University of Bridgeport, an accredited school. There is absolutely no need for his work to be misrepresented. I realize it is enormously threatening to the status quo where change can stifle income flow for the recalcitrant, lazy, and income conscious.
Think of the categories this way: As you know, the diet is highly complex. My intention was to group similar foods together to avoid the list from becoming unmanageable for somebody scanning through. I hope that helps. Please let me know if you see anything else that is unclear or appears to not match the guidelines.
Thank you. I am an A type and it is saying I should eat soy foods. As someone who has hormonal problems I have been told by medical professionals to avoid these.
There is also a lot of information about how bad soy products are these days. Also, what about chia seeds. The book suggests a number of processed soy foods soy flakes, soy cheese that are currently believed to be less good for you than minimally processed or fermented soy. On the 4yourtype. Chia seeds are beneficial for Gatherers and Nomads, and neutral for Explorers. Millet and sorghum are different, but sorghum is easily available this part of the world. Its not even mentioned in the book is it highly beneficial, neutral or poisenous?
Am AB. Thank u. I am o rh negative a rare blood group by all accounts what is the best diet or foods for me to eat. More than 90 percent of all the factors associated with your blood type are related to your primary type— O, A, B, or AB. Is pinto beans still beneficial for blood type O? Hi Rosita, The recommended portions depend on ethnicity as well as blood type. Chicken eggs: Type O: Chicken eggs are neutral. Portion size 1 egg. Weekly number of portions: Hope that helps.
This is truly absurd. To be particular about lectins in vegetables, yet encourage eating legumes or wheat is truly madness. Lectins from wheat and from legumes are generally harmful for everybody, regardless of blood type. Perhaps certain lectins are worse for certain blood types, but the nitpicking gets to a very stupid and seemingly arbitrary level. Better to just say goodbye to grains, legumes, and perhaps nuts and seeds, and stay with vegetables and animal protein. Lecithin is listed as neutral for blood type B.
Coconut oil and milk are listed as poisons for type O. Maybe you could try a bit and see how you react. Next post: The Master Cleanser by Stanley Borroughs Food list.
Previous post: From Amazon. This site rocks the Classic Responsive Skin for Thesis. Eat Right 4 Your Type by Dr. Peter J. Food list by Penny Hammond on December 22, Are peas sprouts good for blood type, a, b and o. Reply Link. Penny Hammond August 4, , 7: Luis Herrera September 17, , Penny Hammond September 18, , Margaret Dimingo September 19, , 4: Amaeta October 15, , 9: Penny Hammond October 15, , Penny Hammond November 16, , Susan van Niekerk December 5, , 6: Penny Hammond December 5, , 7: Brenda January 25, , 1: Penny Hammond February 2, , 8: Mashael July 26, , Josh February 4, , Although the early racial changes seem to have occurred in a world that was composed almost exclusively of Type O blood, the racial diversifications, coupled with dietary, environmental and geographical adaptations, were part of the evolutionary engine that ultimately produced the other blood types.
Some anthropologists believe that classifying humans into races invites over- simplification. Blood type is a far more important determinant of individuality and similarity than race. For example, an African and Caucasian of Type A blood could exchange blood or organs and have many of the same aptitudes, digestive functions and immunological structures--characteristics they would not share with a member of their own race who was Blood Type B.
Racial distinctions based on skin colours, ethnic practices, geographical homelands or cultural roots are not a valid way to distinguish peoples. Mankind has a lot more in common with one another than we may have ever suspected.
We are all potentially brothers and sisters--in blood. It is this lesson we bring with us into our current understanding of blood types, for the genetic characteristics of our ancestors live in our blood today. The oldest and most basic blood type, the survivor at the top of the food chain, with a strong and ornery immune system willing to and capable of destroying anyone, friend or foe. The first immigrants, forced by the necessity of migration to adapt to a more agrarian diet and lifestyle--and a more cooperative personality to get along in crowded communities.
The assimilator, adapting to new climates and the mingling of populations; representing nature's quest for a more balanced force between the tensions of the mind and the demands of the immune system.
The delicate offspring of a rare merger between the tolerant Type A and the formerly barbaric but more balanced Type B. Our ancestors left each of us a special legacy, imprinted in our blood types.
This legacy exists permanently in the nucleus of each cell. It is here that the anthropology and science of our blood meet. A single drop of blood, too small to see with the naked eye, contains the entire genetic code of a human being. The DNA blueprint is intact and replicated within us endlessly--through our blood. Our blood also contains aeons of genetic memory--bits and pieces of specific programming, passed on from our ancestors in codes we are still attempting to comprehend.
One such code rests within our blood type. Perhaps it is the most important code we can decipher in our attempt to unravel the mysteries of blood and its vital role in our existence.
To the naked eye, blood is a homogenous red liquid. But under the microscope blood shows itself to be composed of many different elements. The abundant red blood cells contain a special type of iron that our bodies use to carry oxygen and create the blood's characteristic rust colour.
White blood cells, far less numerous than red, cruise our bloodstreams like ever-vigilant troops, protecting us against infection. This complex, living fluid also contains proteins that deliver nutrients to the tissues, platelets that help it to clot and plasma that contains the guardians of our immune system.
Most people think of blood type as an inert factor, something that only comes into play when there is a hospital emergency. But now that you have heard the dramatic story of the evolution of blood type, you are beginning to understand that blood type has always been the driving force behind human survival, changing and adapting to new conditions, environments and foods supplies.
Why is our blood type so powerful?
What is the essential role it plays in our survival--not just thousands of years ago, but today? Your blood type is the key to your body's entire immune system.
It controls the influence of viruses, bacteria, infections, chemicals, stress and the entire assortment of invaders and conditions that might compromise your immune system.
If only your blood type could give you that kind of immunity! The immune system works to define 'self' and destroy 'non- self. This is a critical function, for without it your immune system could attack your own tissues by mistake or allow a dangerous organism access to vital areas of your body.
In spite of all its complexity, the immune system boils down to two basic functions: If the prospective guest supplies the correct invitation, the security guards allow him to enter and enjoy himself.
If an invitation is lacking or forged, the guest is forcefully removed. Every life form, from the simplest virus to humans themselves, has unique antigens that form a part of their chemical fingerprint. One of the most powerful antigens in the human body is the one that determines your blood type. The different blood type antigens are so sensitive that when they are operating effectively, they are the immune system's greatest security system.
When your immune system sizes up a suspicious character i. Each blood type possesses a different antigen with its own special chemical structure. Your blood type is named for [sic] the blood type antigen you possess on your red blood cells. Blood Type B: Blood Type AB: A and B. Blood Type O: Visualize the chemical structure of blood types as antennae of sorts, projecting outwards from the surface of our cells into deep space. These antennae are made from long chains of a repeating sugar called fucose, which by itself forms the simplest of the blood types, the O antigen of Blood Type O.
The early discoveries of blood type called it 'O' as a way to make us think of 'zero' or 'no real antigen'. So, fucose plus N-acetyl-galactosamine equals Blood Type A. So, fucose plus D-galactosamine equals Blood Type B. These variations, or sub-groups, within blood types play relatively insignificant roles. More than 90 per cent of all the factors associated with your blood type are related to your primary type--O, A, B, or AB. See Appendix E for details on the meaning of the subgroups.
We will concentrate on your blood type itself. These antibodies, specialized chemicals manufactured by the cells of the immune system, are designed to attach to and tag the foreign antigen for destruction. Antibodies are the cellular equivalent of the military's smart bomb. The cells of our immune system manufacture countless varieties of antibodies, and each is specifically designed to identify and attach to one particular foreign antigen.
A continual battle wages between the immune system and intruders who try to change or mutate their antigens into some new form that the body will not recognize. The immune system responds to this challenge with an ever-increasing inventory of antibodies. When an antibody encounters the antigen of a microbial interloper, a reaction called agglutination gluing occurs.
The antibody attaches itself to the viral antigen and makes it very sticky. When cells, viruses, parasites and bacteria are agglutinated, they stick together and clump up, which makes the job of their disposal all the easier. As microbes must rely on their slippery powers of evasion, this is a very powerful defence mechanism. It is rather like handcuffing criminals together; they become far less dangerous than when they are allowed to move around freely.
Sweeping the system of odd cells, viruses, parasites and bacteria, the antibodies herd the undesirables together for easy identification and disposal. The system of blood type antigens and antibodies has other ramifications besides detecting microbial and other invaders.
Nearly a century ago, Dr. Karl Landsteiner, a brilliant Austrian physician and scientist, also found that blood types produced antibodies to other blood types.
His revolutionary discovery explained why some people could exchange blood, while others could not. Until Dr. Landsteiner's time, blood transfusions were a hit and miss affair.
Sometimes they 'took', and sometimes they didn't and nobody knew why. Thanks to Dr. Landsteiner, we now know which blood types are recognized as friend by other blood types, and which are recognized as foe. Landsteiner learned that: Type B would be rejected by Type A. Type A would be rejected by Type B.
The universal receiver, it would accept any other blood type! But, because it carried both A and B antigens, it would be rejected by all other blood types. Thus, Type O could not receive blood from anyone but another Type O. But, free of A-like and B-like antigens, Type O could give blood to everyone else. Type O is the universal donor! Blood Type B. Blood Type A. No antibodies. Blood Type A and B. The 'anti-other-blood-type' antibodies are the strongest antibodies in our immune system, and their ability to clump agglutinate the blood cells of an opposing blood type is so powerful that it can be immediately observed on a glass slide with the unaided eye.
Most of our other antibodies require some sort of stimulation such as a vaccination or an infection for their production. The blood type antibodies are different: But there is much more to the agglutination story. It was also found 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.
Not surprisingly, many of the antigens in these foods had A-like or B-like characteristics. This discovery provided the scientific link between blood type and diet. Remarkably, however, its revolutionary implications would lie dormant, gathering dust for most of this century--until a handful of scientists, doctors and nutritionists began to explore the connection.
The Diet Connection. This reaction is part of your genetic inheritance. It is amazing but true that today, in the late twentieth century, your immune and digestive systems still maintain a favouritism for foods that your blood type ancestors ate.
We know this because of a factor called lectins. Lectins, abundant and diverse proteins found in foods, have agglutinating properties that affect your blood. Lectins are a powerful way for organisms to attach themselves to other organisms in nature. Lots of germs, and even our own immune systems, used this super-glue to their benefit. For example, cells in our liver's bile ducts have lectins on their surfaces to help them snatch up bacteria and parasites.
Bacteria and other microbes have lectins on their surfaces, as well, which work rather like suction cups, so they can attach to the slippery mucousal linings of the body. Often, the lectins used by viruses or bacteria can be blood type specific, making them a stickier pest for a person of that blood type.
So, too, with the lectins in food. When you eat a food containing protein lectins that are incompatible with your blood type antigen, the lectins target an organ or bodily system kidney, liver, brain, stomach, etc. Many food lectins have characteristics that are close enough to a certain blood type antigen to make it an 'enemy' to another. For example, milk has B-like qualities; if a person with Type A blood drinks it, their system will immediately start the agglutination process in order to reject it.
Here's an example of how a lectin agglutinates in the body. Let's say a Type A person drinks a glass of milk. The milk is digested in the stomach through the process of acid hydrolysis. However, the lectin protein is resistant to acid hydrolysis. It doesn't get digested, but stays intact. It may interact directly with the lining of the stomach or intestinal tract, or it may get absorbed into our bloodstream along with the digested nutrients. Different lectins target different organs and body systems.
Once the intact lectin protein settles somewhere in your body, it literally has a magnetic effect on the cells in that region. It clumps the cells together and they are targeted for destruction, as if they, too, were foreign invaders. This clumping can cause irritable bowel syndrome in the intestines, cirrhosis of the liver, or block the flow of blood through the kidneys--to name just a few of the effects.
A Dangerous Glue. Markov was killed by an unknown Soviet KGB agent while waiting for a bus. Initially, the autopsy could not pinpoint how it was done. After a thorough search, however, a tiny gold bead was found embedded in Markov's leg. The bead was found to be permeated with a chemical called ricin, which is a toxic lectin extracted from castor beans. Ricin is so potent an agglutinin that even an infinitesimally small amount can cause death by swiftly converting the body's red blood cells into large clots which block the arteries.
Ricin kills instantaneously. Fortunately, most lectins found in the diet are not quite so life-threatening, although they can cause a variety of other problems, especially if they are specific to a particular blood type. For the most part our immune systems protect us from lectins.
Ninety-five per cent of the lectins we absorb from our typical diets are sloughed off by the body. But at least 5 per cent of the lectins we eat are filtered into the blood stream, where they react with and destroy red and white blood cells. The actions of lectins in the digestive tract can be even more powerful.
Even a minute quantity of a lectin is capable of agglutinating a huge number of cells if the particular blood type is reactive. This is not to say that you should suddenly become fearful of every food you eat. After all, lectins are widely abundant in pulses seafood, grains and vegetables. It's hard to bypass them. The key is to avoid the lectins that agglutinate your particular cells-- determined by blood type.
For example, gluten, the most common lectin found in wheat and other grains, binds to the lining of the small intestine, causing substantial inflammation and painful irritation in some blood types--especially Type O.
Lectins vary widely according to their source. For example, the lectin found in wheat has a different shape and attaches to a different combination of sugars than the lectin found in soya, making each of these foods dangerous for some blood types, but beneficial for others. Nervous tissue as a rule is very sensitive to the agglutinating effect of food lectins. This may explain why some researchers feel that allergy-avoidance diets may be of benefit in treating certain types of nervous disorders, such as hyperactivity, Russian researchers have noted that the brains of schizophrenics are more sensitive to the attachment of certain common food lectins.
Injections of lentil lectin into the knee-joint cavities of non-sensitized rabbits resulted in the development of arthritis that was indistinguishable from rheumatoid arthritis. Many people with arthritis feel that avoiding the so-called 'nightshade' vegetables, such as tomatoes, aubergines and white potatoes, seems to help their arthritis. That's not surprising, since most nightshades are very high in lectins. Food lectins can also interact with the surface receptors of the body's white cells, programming them to multiply rapidly.
These lectins are called mitogens because they cause the white cells to enter mitosis, the process of cell reproduction. They do not clump blood by gluing cells together; they merely attach themselves to things, like fleas on a dog. Occasionally an emergency room doctor will be faced with a very ill but otherwise apparently normal child who has an extraordinarily high white blood cell count. Although paediatric leukaemia is usually the first thing to come to mind, the astute doctor will ask the parent, 'Was your child playing in the garden?
When I challenge the patient's assurance, usually the person will drop all sighs of protest and say in amazement, 'How do you know? They're based on science. I've tested virtually all common foods for blood type reactions, using both clinical and laboratory methods. I can purchase isolated lectins from foods such as peanuts, lentils, meat or wheat from chemical laboratories and the results are visible under the microscope: I can see them agglutinating cells in the affected blood type.
JPG] There is a scientific barometer that can be used to measure the presence of lectins in our system. The barometer is a simple urine test called the Indican Scale. The Indican Scale measures a factor called bowel putrefaction. When the liver and intestines don't properly metabolize proteins, they produce toxic byproducts called indols. The level of these toxic byproducts is shown on the Indican Scale.
If you avoid foods containing toxic lectin proteins that do not metabolize properly in your system, your Indican Scale will be low. If, on the other hand, you regularly consume foods that are high in indigestable lectins, your Indican Scale will be high--meaning that you have a high carcinogenity of substances in your body.
My patients with high Indican Scale results often protest that they usually follow the diet, only easing up occasionally. They can't believe that their Indican Scale numbers are so high. Here's the reason: The Indican Scale shows that a toxic food entering your system is magnified to 90 times the effect on someone for whom it is not toxic.
For example, if a Type A eats a processed or cured food, such as bologna salami , the nitrates are magnified 90 times in the negative impact they have because Type As are particularly susceptible to stomach cancer and the toxic effects of nitrites. The good news is, after only two weeks of faithfully following the blood type diet, that person's Indican Scale number will drop to 1 or even 0.
This may be the first time you've ever heard of the Indican Scale, but it has been widely used in conventional medicine for the last fifty years, and all commercial laboratories perform it. Ironically, only a year ago, several major laboratory groups discontinued its use because not enough people were requesting it.
I am certain that as people begin to better understand the blood type-lectin association, the Indican Scale will be revived. Meanwhile, ask your medical doctor or naturopath to perform the test.
The Rabbi's Story. But few so moved and inspired me as my experience with a wise, elderly Brooklyn rabbi. In early , I received an urgent phone call from a New York City doctor who respected my work. He asked if I could come to see one of his patients, a renowned Hasidic rabbi who was bedridden.
Now, a massive stroke had left him partially paralyzed. When I arrived to see him in his Brooklyn home, I found that Rabbi Jacob was indeed an impressive man who gave off an air of deep spiritual understanding and quiet compassion.
Once obviously tall and strongly formed, the rabbi lay withered and exhausted in his bed, his luxuriant white beard almost falling to his chest. In spite of his medical condition, his eyes were clear, kind, and filled with life. His main interest was getting out of bed so he could go about his work. But I could see he was in terrible pain. Even before the stroke, he told me, his legs had been giving him problems. Poor circulation had caused swelling and inflammation in both legs and caused him to experience excruciating jolts of 'pins and needles' when he tried to walk.
Now, his left leg was not responding to his bidding. Although this blood type is relatively uncommon in America, it is very common among Hasidic Jews, the majority of whom emigrated from Eastern Europe. I realized that in order to help the rabbi, I must first learn something about the way he lived and the foods he ate.
Food was intimately bound to ritual in Jewish tradition. I sat down with Rabbi Jacob's wife and daughter, both of whom were unfamiliar with naturopathic treatments. But they wanted to help the rabbi, and they were eager to learn. Chicken, beans, buckwheat with bow-tie noodles--these are very normal foods. There was a quick conversation back and forth between mother and daughter in Yiddish, punctuated with lovely smiles at me, and gales of laughter.
Then you serve it, say blessings and eat. Another outbreak of Yiddish. Then, the rabbi's daughter began. You clarify the fat as it cooks, and you've got beautiful pure chicken fat. It's so delicious you could die! It tastes better than potato chips. The rabbi loves it! Oh, it's just delicious. But it was more than just a weekly ritual for the rabbi. A pious man who spent most of his time in prayer, the rabbi thought little of food and simply ate the same meal twice daily, day after day.
Although part of a centuries-old tradition, the rabbi's diet was not a good choice for people with Type B blood. The lectins in foods like chicken, buckwheat, beans and corn not to mention the GRIBBENES were causing the cells of his blood to agglutinate, and that was probably a major factor in his stroke. These particular lectins can also block the effects of insulins, which explains why Rabbi Jacob's diabetes became increasingly difficult to control. I understood that Orthodox Jews obeyed the laws of Kashruth kosher , ancient dietary principles first laid out in the Old Testament of the Bible.
According to these dietary laws, a number of foods are forbidden, and dairy and meat are never eaten at the same meal. In fact, there are separate pots, pans, dishes and cutlery for dairy and meat in kosher homes.
And separate sinks to wash all these things, as well. I therefore approached the matter of dietary changes carefully with the two women, not wanting to disrupt the ritual and religious associations that meant so much. I was also careful not to suggest foods that I knew to be considered 'unclean' in their tradition. Fortunately, there were allowable substitutes. I asked Rabbi Jacob's wife to vary the family diet, restricting the rabbi's typical dishes to once a week for the actual Sabbath meal.
Finally, I prescribed several vitamin and herbal combinations to speed his recovery. Over the next year, the rabbi made wonderful progress. Within eight weeks he was walking and doing moderate exercise, which greatly helped to improve his circulation.
He showed remarkable vigour for a man of his age, and shook off the effects of his stroke.
At six months he was switched from injectable to oral insulin therapy--a remarkable achievement considering he had been on injectable insulin for many years. There have been no further episodes of stroke, and Rabbi Jacob's diabetes is finally under control.
Treating the Rabbi gave me a new appreciation for just how ancient and fundamental the wisdom of the blood types is. It also illustrated that foods chosen for religious or cultural reasons may not always be the healthiest for a person of that culture! A five- or six-thousand-year-old tradition may appear time-honoured and ancient, but many of the characteristics of our blood types are thousands of years older.
As you study your blood type diet, take a lesson from the rabbi. The blood type diets are not an attempt to superimpose a rigid formula on your diet, or to rob you of the foods that are important to your culture. Rather, they are a way to fully support your most basic identity--to lead you back to the essential truths that live in every cell of your body and link you to your historical, evolutionary ancestry.
Armed with this new information, you can now make choices about your diet, exercise regimen and general health that are based on the dynamic natural forces within your own body. The next four sections in Part II supply highly specific diet, supplement and exercise plans for each of the blood types.
These sections are followed, in Part III, by a thorough breakdown of every common health condition and disease, with your particular blood type susceptibilities and remedies. If you follow your Blood Type Plan regime carefully, you can: But it is a way to restore the natural protective functions of your immune system, reset your metabolic clock, and clear your blood of dangerous agglutinating lectins.
Depending on the severity of the condition, and the level of compliance with the plan, every person will realize some benefits. That has been my experience, and the experience of my colleagues who use this system, with thousands of patients. It makes perfect scientific sense. They include: The groundwork for the blood type diets was prepared for us many thousands of years ago. Perhaps if we had continued to follow the inherent, instinctual messages of our biologic natures, our current condition would be very different.
However, human diversity and the sweeping forces of technology intervened. As already discussed, most, if not all, early humans were Type O hunters and gatherers who fed on animals, insects, berries, roots and leaves.
But it was not necessarily a smooth and orderly process because not every society adapted well to this change. In many of the early Type O societies, such as the Missouri Valley Indians in North America, the change from a meat-eating diet to an agrarian diet was accompanied by changes in skull formation and the appearance for the first time of dental cavities.
Their systems were simply not suited to the newly introduced foods. Even so, for a long period of time, the traditional agrarian diet provided ample nutrients to avoid malnutrition and support large populations. This changed as advances in agricultural and food-processing techniques began to refine foodstuffs even further, and remove them more and more from their natural state.
For example, the refining of rice with new milling techniques in twentieth-century Asia caused a scourge of beriberi, a thiamine-deficiency disease, which resulted in millions of deaths. A more current example is the change from breast-feeding to bottle-feeding in developing Third World countries. This change to a highly-refined, processed infant formula has been responsible for a great deal of malnutrition, diarrhoea and a lowering of the natural immune factors passed on through the mother's milk.
Today, it is well accepted that nutrition--or the foods we eat--has a direct impact on the state of our health and general well-being. But confusing, and often conflicting, information about nutrition has created a virtual minefield for health-conscious consumers.
How are we to choose which recommendations to follow, and which diet is the right diet? The truth is, we can no more choose the right diet than we can choose our hair colour or gender. It was already chosen for us many thousands of years ago.
I believe that much of the confusion is the result of a cavalier 'one-diet-fits-all' premise. Although we have seen with our own eyes that certain people respond very well to particular diets while others do not, we have never made a commitment--in science or nutrition--to study the specialized characteristics of populations or individuals that might explain the variety of responses to any given diet. We've been so busy looking at the characteristics of food that we have failed to examine the characteristics of people.
Your blood type diet works because you are able to follow a clear, logical, scientifically researched and certified dietary blueprint based on your cellular profile. Dairy Products and Eggs. Oils and Fats. Nuts and Seeds. Beans and Pulses.
Breads, Crispbreads and Muffins. Grains and Pastas. Juices and Other Fluids. Spices, Dried Herbs and Flavourings. Herbal Teas. Miscellaneous Beverages. Each of these groups divides foods into three categories: Think of the categories this way: There are a wide variety of foods in each diet, so don't worry about limitations.
When possible, show preference for the highly beneficial foods over the neutral foods, but feel free to enjoy the neutral foods that suit you; they won't harm you from the standpoint of lectins, and they contain nutrients that are necessary for a balanced diet. At the top of each food category, you will see a chart that looks something like this: All seafood. Weekly portion by ancestry: The portion suggestions according to ancestry are not meant as firm rules.
My purpose here is to present a way to fine-tune your diet even more, according to what we know about the particulars of your ancestry. Although peoples of different races and cultures may share a blood type, they don't always have the same frequency of the gene. That is one reason why many people of African descent are lactose intolerant, even if they are Type B a blood type that benefits from dairy foods. There are also geographical and cultural variations.
For example, people of Asian ancestry are not traditionally exposed to dairy products, so Type Bs of Asian descent may need to incorporate them more slowly into their diets as their systems adjust to them. These refinements also take into account typical differences in the size and weight of various peoples.
Use the refinements if you think they're helpful; ignore them if you find that they're not. In any case, try to formulate your own plan for portion sizes. At the back of each blood type diet are three sample menus and several recipes to give you an idea of how you might incorporate the diet into your life. Today, obesity has become one of the biggest health problems in many industrialized societies. For this reason, losing weight has become an obsession, and naturally many of my patients are interested in the weight loss aspects of the blood type diet.
I always tell them that these diets were not specifically designed for weight loss; they were designed for optimum performance. Having said that, I add that weight loss is one of the natural side effects of the body's restoration. Because the blood type diet is tailored to the cellular composition of your body as opposed to being a generic, one-size-fits-all recommendation , specific foods will cause weight gain or weight loss for you, even though they may have a different effect on a person of another blood type.
My patients often ask me about current diet plans that are in vogue. The latest are the high protein diets, which have made a recent comeback. By severely limiting carbohydrates, high protein diets force the burning of fats for energy and the production of ketones, which indicate a high rate of metabolic activity.
It doesn't surprise me that the patients who tell me they have lost weight on high protein diets are usually Type Os and Type Bs. You don't see many Type As who do well on these diets; their systems are biologically unsuited to metabolize meat as efficiently as Type Os and Type Bs.
On the other hand, the principles of a macrobiotic diet, which encourage the consumption of natural foods like vegetables, rice, whole grains, fruits and soya, might be best suited to Type As, providing that they eat the recommended grains and pulses.
The bottom line: Listen to your blood type. Appreciate your individuality. Actually, the greatest problem most of my patients encounter is that they lose too much weight very quickly and I have to make adjustments in their diets to slow down the rate of weight loss.
Too much weight loss may seem to be the least of your problems, if you've always struggled with your weight. But remember, your ultimate goal is optimum health and performance, and that means achieving a balance between your weight and your height and shape. Excessive weight loss indicates a malnourished state that will weaken your immune system--exactly what you are trying to avoid.
So use these guidelines wisely. The dynamics of weight loss are related to the changes your body makes when you follow your genetically tailored diet. There are two factors. First, as your body makes the dramatic shift of eliminating foods that are poorly digested or toxic, the first thing it does is try flush out the toxins that are already there.
Those toxins are mainly deposited in the fat tissue, so the process of eliminating toxins also means eliminating fat. The second factor is the effects that specific foods have on the bodily systems that control weight. Depending on your blood type, the lectin activity of certain foods may do the following: Each blood type has its own reactions to certain foods; these are outlined in your blood type diet.
In the first few weeks you'll need to experiment with the guidelines. I've found that many people approach their diet religiously in the beginning. The result is inevitably a rather unhealthy weight loss. They look gaunt and unwell because they're not getting the full range of nutrients needed for a healthy diet.
That will leave you with a balanced diet and a healthier method of weight loss. This is another area where there is great confusion and misinformation. Popping vitamins, minerals, exotic preparations and herbal tinctures is a popular thing to do these days. It's hard not to be seduced by the vast array of remedies overflowing the shelves of your local health food shop. Promising energy, weight loss, pain relief, sexual potency, strength, longevity and mental power--along with cures for headaches, colds, nerves, stomach pain, arthritis, chronic fatigue heart disease, cancer and every other ailment in the book--these tempting panaceas seem to be the answer we've all been looking for.
But as with food, nutritional supplements don't always work the same way for everyone. Every vitamin, mineral and herbal supplement plays a specific role in your body. The miracle remedy your Type B friend raves about may be inert or even harmful for your Type A system. It can be dangerous to self-prescribe vitamin and mineral supplements--many of which act like drugs in your body. For example, even though they are all readily available, vitamins A, D, K and B3 niacin should only be administered under the care of a doctor.
However, there are many natural substances in plants, called phytochemicals see Appendix C for definition , that are more effective and less damaging than vitamins and minerals.
Your Blood Type Plan recommends individualized phytochemical regimens for each blood type. You may be unfamiliar with the term phytochemicals. Once called weeds or herbs, modern science has discovered that many of these phytochemicals are sources of high concentrations of biologically active compounds. Many phytochemicals--which I prefer to think of as food concentrates--are antioxidants, and several of them are many times more powerful than vitamins.
Interestingly, these phytochemical antioxidants exhibit a remarkable degree of tissue preference, which vitamins do not demonstrate. These plants are very beneficial for disorders characterized by inflammation of the liver, such as hepatitis and cirrhosis. Your specialized programme of vitamins, minerals and phytochemicals will round out the dietary aspect of your programme.
It is also the way your body uses those nutrients for good or ill. That's where stress comes in. The concept of stress is very prominent in modern society. Echinacea and rosehip can support Molasses Nutmeg immune health. Flerbal Teas Ctn. These include Mint all ginger. Slippery mint pgr'slEy. Allowed Frequentig: Promotes digestive I tablespoon. Use this protocol for i 2 weeks to prevent and minimize inflamma- cause ofits antioxidant properties.
It is important to get as rnany nu- trients as possible from fiesl. Frankincense Has anti-inflammatory mg. Blood Type A individuals who are not caf. Chondroitin sulfate Supports regener. The follou'ing supplement proro- cols are designed for Blood Typ" A inclividuals rvho are suffering from arthritis or related autoimmune conditions. Red rvine conrains gallic acid. If you are being treated for a medical condition.
Flag for inappropriate content. Related titles. Jump to Page. Search inside document. All the 1 "I have Still's disease, the systemic form of Juvenile Rheumatoid Arthri- more reason to eat the right diet for your type. I started the Type A Diet, and almost immediately felt a change in the nature olmy constant i fatigue.
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