Eating Right 4 Your Type

Something I've learned is that the best diet for someone with one blood type will be different than the best diet for someone of another blood type. My husband is type O but I'm type A. He should be a meat-eater but he's a vegetarian for ethical reasons. I'm lactose-intolerant. All this creates some challenges for me when I try to plan meals.

There's a great series of books by Dr. Peter D'Adamo about eating correctly for your blood type. His main book is Eat Right For Your Type. Since my hubby and I are two different blood types, it really challenges our options for shopping, cooking and restaurant eating. D'Adamo rates hundreds of foods according to whether they are beneficial, neutral or harmful for each blood type.

By "beneficial" we mean:

1. The food does not cause a thickening (agglutination) of the blood for that blood type.
2. The food does not increase the bowel toxicity (Urinary Indican) in that blood type.
3. The food protects against some diseases for that blood type.
4. The slight differences in the digestive tract for a given blood type produce effective metabolism and absorption for the particular food.
5. The food contains an enzyme known to react positively with the antigen of that blood type.
6. The food does not stimulate an antibody reaction

A neutral food would have all the above except #3 and #5, so there's no particular benefit other than the basic nutrition.

If you have a family like mine that has multiple blood types, what do you buy?
One way to solve the problem is to memorize the foods that are beneficial for all blood types: beet greens, black walnuts, broccoli, cod, collard greens, essene bread (manna), green tea, kale, olive oil, parsley, parsnip, and plums (dark/green/ red). That's a pretty short list. Luckily, there are many more foods that are neutral (do not provoke some allergic reaction/sensitivity) for us. We'll put a list of the neutral foods on our AllisWell website.

The foods that are beneficial or neutral for all blood types are very economical. So what we've seen so far is that we need to choose foods that have the right amino acids, or proteins, and that we need to adjust our diets a bit so we maximize our absorption of nutrients without setting off allergic reactions. Next we'll talk about carbs and fats.

Lets start talking,

Dr. Sandy