I think it might depend on your blood type!!
"Eat Right 4 Your Type" - Blood Type Diet
The concept to "Eat Right For Your Type" - or "Blood Type Diet " is based on research conducted
by Peter D'Adamo, ND, who claims that people fare better (including with weight management) when
tailoring their diet to their specific blood types. He advises:
Type A typesshould basically stick to fruits and vegetables (high carbs / low fat).
They have thicker blood than other blood types, a sensitive immune system,
and should not consume dairy products, animal fats and meats. They are at
a heightened risk for cardiovascular disease, diabetes and cancer.
Type B typesshould consume a balanced diet (fruits and vegetables, grains, fish, dairy, meat,
but avoid chicken). They have the best chance of bypassing or overcoming
everyday types of diseases, including heart disease and cancer.
Type AB typesshould consume a mostly vegetarian diet, and only on rare occasions some
fish, meat (no chicken), and dairy.
Type O typesshould basically stick to a high protein diet (including red meat), low carbs, and
enriched with fruits and vegetables. They should limit the intake of wheat germ,
whole wheat products, corn, and avoid dairy products and most nuts.
Type O types are commonly affected with hypothyroidism, high stomach acid
(leading to ulcers), and thinner blood with greater resistance to blood clotting.
Additional research on blood types beyond the basic ABO group may be forthcoming in the future.
In support of his theories, P. D'Adamo proposes that lectins cause agglutination (clotting) of blood cells
in an individual with the wrong blood type, and which in turn may create serious liver or kidney problems
as visible under a microscope (lectins are sugar-containing proteins found on the surface of some
foods that may cause various molecules and some types of cells to stick together).
He theorizes further that elevated urine indican levels - prevalent in many gastrointestinal diseases such
as celiac disease, diverticulitis, pancreatic insufficiency, inflammatory bowel diseases and others - can
also be attributed to specific blood types affecting the interactions of foods with intestinal bacteria, and
creating polyamine abnormalities.
In addition, different blood types - according to P. D'Adamo - affect the body's secretory performance
in respect to digestive juices, whereby a blood Type O for instance is capable of producing higher than
average stomach acid levels, which could lead to a greater incidence of gastric ulcers.
How do different Blood Types compare to various medical conditions?
There are some known blood type / disease-risk associations, such as pernicious anemia, diabetes,
or certain types of cancer being slightly more prevalent with Type A compared to Type O individuals,
while in contrast to Type A, Type O individuals have a marginally higher incidence of ulcers / H. Pylori
infections. Types O and B also have greater susceptibility to infectious diseases such as scarlet fever,
cholera, typhoid, or the bubonic plague, while Type A shows greater susceptibility to the smallpox virus,
and it is more prone to blood clotting. Blood-sucking insects (that carry diseases) prefer Type O blood.
How does that help doctors and their patients?
Unfortunately, it doesn't. For instance, gastritis modestly prevails in blood groups A and O, so with
more than 80% of the world population being part of the A or O group, not only would it be impractical
or pointless to suggest dietary changes for preventative or therapeutic purposes, but what should the
recommendations be? Since there is such a wide variety of possible causes for gastritis, there are
no universal therapeutic or dietary solutions that can be safely applied to such a large percentage of
the population. The same circumstances apply when trying to formulate diets around blood types for
any other medical disorders, as not one single disease is exclusive to one particular blood type.
Ever since first becoming aware of the "eat-right-for-your-type" proposition, I was as curious and
intrigued as many other researchers and practitioners to clinically apply those theories by comparing
patients' blood types to their medical disorders - looking for trends or a pattern.
It quickly became apparent that high blood sugar, high blood pressure, or high stomach acid types
shared the same blood groups with those exhibiting low blood sugar, low blood pressure, or low
stomach acid. As expected, the same applied to people with a lifelong tendency for weight gain,
weight loss, nearsightedness, farsightedness..., as well as other "hyper" versus "hypo" conditions.
So the verdict on a blood type / disease connection hasn't changed from a "reduced resistance"
to some diseases noted by the scientific community all along.
How do different Blood Types compare to a patient's chemical / nutritional profile?
Since the "eat-right-4-your-type" concept mainly focuses on dietary lifestyles being matched to blood
groups, it would stand to reason that blood types should match the chemical and nutritional profiles of
an individual - sort of like the Metabolic Typing of patients - where diets are adjusted according to
someone's biochemical or genetic make-up.
Unfortunately, there is no practical or clinical match whatsoever - just like eye color and hair color
are not a practical or clinical indication of a person's present or future medical risks (other than those
with blue eyes or red hair being more prone for sun damage). Years ago, plotting the Biorhythm of an
individual was another popular concept that had its followers track someone's physical, intellectual and
emotional well-being (to identify critical days), although this method equally lacked scientific support.
Blood Groups:Type OType AType BType AB
Global Distribution: 62 % 21 % 16 % 1 %
Europe: 45 % 42 % 10 % 3 %
Africa: 68 % 17 % 12 % 3 %
Arabia: 34 % 31 % 29 % 6 %
East Asia: 32 % 30 % 28 % 10 %
India: 37 % 22 % 33 % 8 %
America (US): 46 % 40 % 10 % 4 %
American Natives: 98 % 1.7 % 0.3 % 0 %
Australian Aboriginals: 69 % 30 % 1.0 % 0 %
Of course there are people who claim that since following the "eat-right-4-your-type'' recommendations
they had lost some weight, or otherwise felt better, however when asked about any specific changes
made, they invariably consisted of lifestyle changes that are universally considered to be beneficial -
regardless of someone's blood type - such as cutting out junk food, and/or eliminating foods which
either cause, or have an unfavorable impact on specific medical problems one is suffering from.
The decision to increase certain foods, or to eliminate food sources that someone has an intolerance
or allergy to (dairy, wheat, eggs, meat, nuts, seafood, certain fruits or vegetables...) will definitely have
a positive impact on someone's health and is clinically necessary and important, but the need to do so
has mostly a genetic basis and has nothing to do with blood types A, AB, B, or O.
Some patients' medical complaints improve, or completely clear up after avoiding dairy products, or
other suspect foods such as wheat, shellfish, nuts, etc., however this happens with all blood types -
not just certain blo