Blood Type Diet

Question 1

Blood Type Diet

Answer 1

Your blood type determines your diet, supplements, and personality because it is ‘the key to your body’s entire immune
* Eat Right for Your Type by Dr. Peter
J. D’Adamo was first published in 1996.
* According to the author, the blood type reflects which foods are best for health
* Foods are divided into three categories:
- Highly beneficial (act as medicines).
- Neutral.
- Ones to avoid (act like poison).

Question 2

Blood type O

Answer 2

• Recommended foods: Meat, poultry, seafood, certain fruits and vegetables. High protein, low carbohydrate.
• Avoid: Wheat and most other grains
• Incorrect eating: Said to ↑ risk of ulcers and inflammatory diseases such as arthritis.

Question 3

Blood type A

Answer 3

• Recommended foods: Fruits,
  vegetables, beans, most seafood. High carbohydrate, low fat.
• Avoid: Meat, dairy, wheat
• Incorrect eating: Said to risk of cancer and heart disease.

Question 4

Blood type B

Answer 4

• People with blood Type B are dairy
  eating omnivores.
• Recommended foods: Meat, beans,
  fruits, vegetables, some dairy.
• Avoid: Chicken, pork, wheat
• Incorrect eating for this blood type is said to increase the risk of slow growing viruses that attack the nervous system.

Question 5

Blood type AB

Answer 5

• Recommended: Seafood, dairy, fruits, vegetables.
• Eat less: Red meat.
• Regarded as the ‘friendliest’ immune system of all the blood types.

Question 6

Lectins

Answer 6

Much of the diet’s theory is based on the action of lectins (proteins) found on the surface of certain foods.
* Proponents of the diet claim that different lectins specifically target different blood groups.
* It is said that lectins can cause serious disruptions in the body including agglutination of blood, liver cirrhosis and kidney failure.
* E.g.: D’ Adamo states that if a Type A person drinks milk, the body will immediately start the agglutination process in order to reject it.
* This assumes that around 30% of the population experience significant ill effects from consuming milk.

Question 7

Lectins and health

Answer 7

• Lectins are carbohydrate binding proteins naturally occurring in plants.
• Highest amounts are found in raw legumes and grains .
• There is a range of different lectins, some of which are harmless while others can be detrimental to health.
• Most pass through the GIT without being digested or absorbed.
• Those that are harmful can bind to GI cells inciting inflammation
• Lectins can also bind with minerals, especially iron, calcium, zinc and phosphorus, impeding their absorption.

Question 8

Reducing lectins

Answer 8

• Lectins are water soluble and often found on the outer surface of foods soaking in water for many hours before cooking greatly reduces the content.
• Similarly, cooking with wet, high heat methods such as boiling inactivates most lectins.
• Sprouting legumes and grains is another way to decrease lectins.
• Legumes and grains are high in protein, fibre and micronutrients
  such as B vitamins.
• For most, legumes and grains are a valuable inclusion in the diet.
• Certain lectins even have antioxidant properties!