Eat Right 4 Your Type Rev 2

8/6/2019 Eat Right 4 Your Type Rev 2

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EAT RIGHT FOR

YOUR BLOOD TYPE

Safety & QC Dept., M+W Zander Phil. Inc.


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Blood Type & Diet Linkage

Certain foods, and food groups act likepoisons to certain blood types. What canbe a medicine for one person, can be a

poison for another. How is this possible?Because of genetics.

You were born with a basic blood type. O,A, B, or AB. You got it from your parents

genes. Genes have a way of representinga bit of genetic history.


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You are what you eat, but you

should "EAT WHAT YOU ARE.

This means each of us should eat the optimal

diet compatible with our blood type.

For example, in the animal kingdom, instinct is

what drives animals to eat. Lions are meateaters. Conversely, other animals are

vegetarian, and by instinct, will not eat meat.


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You are what you eat, but you

should "EAT WHAT YOU ARE.

Have you ever noticed most animals of a givenspecies all live to about the same age? Well, this isbecause of their uniform diets, driven by instinct,that allow them to have life spans to the potential of

their species or die of old age. With humans it is just the opposite, the only

exception being the many people of blood Type Oswho die of old age. Humans almost always die from

one disease or another. As a result of our improperdiets, our immune systems fail to operate properlyand we become susceptible to one disease oranother.


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LECTINS- The Diet

Connection

A chemical reaction occurs between your blood and the

foods that you eat. This reaction is part of your genetic

inheritance. Your immune and digestive system stillmaintain a favoritism for foods that your blood type

ancestors ate. This is because of a factor called lectins

Lectins, abundant and diverse proteins found in foods,

have agglutinating properties that affect your blood.


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LECTINS- The Diet

Connection Lectins are a powerful way for organisms to attach themselves to

other organisms in nature. Lots of germs, and even our own immunesystems, used this superglue to their benefit. For example, cells inour livers bile ducts have lectins on their surfaces to help themsnatch up bacteria and parasites. Bacteria and other microbes havelectins 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 typespecific, making them a stickier pest for a person of that blood type.

So, too, with the lectins in food. When you eat a food containingprotein lectins that are incompatible with your blood type antigen, thelectins target an organ or bodily system ( kidney, brain, stomach, etc.)and begin to agglutinate blood cells in the area.

Many food lectins have characteristics that are close enough tocertain blood type antigen to make it an enemy to another. Forexample, milk has B-like qualities; if a person with Type A blooddrinks it, their system will immediately start the agglutination process

in order to reject it.


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AGGLUTINATION

Since Os have been blessed with such strong

stomach acid and respective enzymes, they are able

to metabolize almost everything, even those foods

not recommended for them and they still livelonger. However, the Bs, As and ABs do not have

this luxury, and accordingly, must be more careful in

their eating habits, or suffer the consequences.

When we eat food not compatible with our bloodenzymes and stomach acid agglutination happens.


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AGGLUTINATION

If you eat a food not compatible with your

blood type and stomach enzymes, the food is

not broken down or digested properly, and

the vitamins and minerals are not absorbedinto your bloodstream to fuel and nourish

your body. Your body reacts to the food just

as it would any foreign substance.


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AGGLUTINATION

What happens is that antibodies glue themselves tothe foreign invaders (improper food) andagglutination or "gluing" takes place in your blood.Now if you happen to be Blood Type A or AB, who

already has thick blood, your blood becomes eventhicker.

The thicker the blood, the slower it moves and theharder your heart must pump to push the blood

through your arteries. This thick slow moving bloodmakes it easier for plaque to build up on your arterywalls. Hence, high blood pressure, heart disease, ora cornucopia of other illnesses.


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IMPROPER

METABOLISM

The human body tries to handle everything you give

it, but sometimes it cannot, or will not. The damage

is greater or lesser, depending on how bad the food

is for you and your particular body chemistry.I

f youare lucky, maybe this improper agglutination may

result only in weight gain. The body does not use

the food, so it just packs on extra pounds. You are

not eating much, but you're gaining weight and don'tknow why. Well the answer is improper metabolism

of your food.


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EATING MEAT

If you are Type A or AB and the meat you keep

eating is not metabolizing, your bloodstream is now

flooded with thick, sticky agglutinated blood, loaded

with saturated animal fat. As and ABs should not eatmeat, and if they do, they die younger.

Now if O or B eat meat, their bodies metabolize it

better, and the agglutination process does not takeplace, or if it does, it is very minor and not life

threatening.


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But Os & Bs can still

get sick like As & ABs

So although Os and Bs are not particularly

susceptible to heart disease and most forms

of cancer, a continual regimen of saturated fatand/or incompatible foods will eventually

produce the same result. It just appears the

harmful effects take much longer in Os andBs.


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Blood Type O- Original

Blood Type

The original blood type diet of the Earth arethe "hunter-gatherers".

Eat Meat (High Protein, Low Carbohydrates)

Cut out Wheat and Most Other Grains

Engage in Vigorous aerobic Exercise

Your risk factors for ulcers and inflammatorydiseases such as arthritis increase if you eatincorrectly for your type.

Individuals with type O blood generallyproduce higher stomach acids. This istypically the group that experiences moreincidence of gastric ulcer disease than theother groups.


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Blood Type A- Agrarian

Blood TYpe

A's appeared on Earth, between 25,000 and15,000 B.C. years ago in response to newenvironmental conditions....the advent ofagriculture.

You should be a vegetarian (HighCarbohydrates, Low Fat)

Engage in gentle exercise such as yoga or golf.

Meditate to deal with stress.

Your risk factors for cancer, diabetes and heartdisease increase if you eat incorrectly.

Blood group A is primarily associated withvegetarian food sources and individuals in thatgroup secrete smaller amounts of stomach acid


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Blood Type B-

Balanced Blood Type

Evolved sometime between 15,000 and 10,000B.C. and are a combination of A and O. Thisblood type emerged as a result of the migrationof the races from the African homeland toEurope, Asia, and the Americas and may ofmutated due to climactic changes. B's diet is acombination of A's and O's

You should have the most varied diet of all theblood types, including meat. This is the onlyblood type that does well with dairy products.

Engage in exercise such as moderate swimmingor walking.

Your risk factors for slow-growing viruses thatattack the nervous system increases if you eat

incorrectly.


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Blood Type AB

Modern Blood Type

Emerged only in the last 1,000 years as aresult of the intermingling of disparategroups such as Type A Caucasians withType B Mongolians. Less than 5% of the

Earth's population has this blood type. You have most of the benefits and

intolerances of types A & B.

Engage in calming exercises and

relaxation techniques. You have the friendliest immune system

of all the blood types.

Also high risk for cancer, diabetes and heart

diseases.


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What to eat and

what to avoid?


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GRAINSGra ins A AB B O

Artichoke Pasta (Pure) B A A O

Barley N N A O

Buckwheat/Kasha B A A N/B

Corn N A A A

Essene Bread (Manna Bread) B B B B

Ezekiel Bread B B B B

Gluten Flour N N A A

Gluten Free Bread N N N O

Graham Flour N N N A

Millet N B B O

Oat Flour B B B an

Oat/Oat Bran/Oatmeal N B B an

Popcorn - - A A

Quinoa N N N O

Rice (Cream of) N N N N/B

Rice (Puffed)/Rice Bran N B B N/B

Rice (White/Brown/Basmati)/Bread N B N N/B

Rice (Wild) N B A O

Rice Cake/Flour B B B N/B

Rye Flour B B A O

Rye/100% Rye Bread N B A O

Soba Noodles (100% Buckwheat) B A A O

Soy Flour Bread B B N N

Spelt N B B O

Spelt Flour/Products N N N O

Tapioca N A A O

Wheat (Berry) A N A A

Wheat (Bleached Flour Products) O N N A

Wheat (Bran) A N A A

Wheat (Bulghur) N N A A

Wheat (Durum Flour Products) A N A A

Wheat (Germ) A N A A

Wheat (Gluten Flour Products) N N A A

Wheat (Refined UN/Bleached) O - N AWheat (Semolina Flour Products) O N N A

Wheat (White Flour Products) O N N A

Wheat (Whole Wheat Products) A N A A

LEGENDA- Avoid

B- Beneficial

N- Neutral

N/B- Neutral/ Beneficial

U/- - unknown

O-Occasional

R- Rare


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MEATMeat A AB B O

Bacon/Ham/Pork Avoid Avoid Avoid Avoid

Beef A A Neutral Beneficial

Buffalo A A N B

Chicken O A A N

Cornish Hens O A A N

Duck A A A N

Goat A A Unknown NGoose A A A A

Heart A A A B

Lamb A B B B

Liver (Calf) A O N B

Mutton A B B B

Partridge R A A N

Pheasant A O O N

Quail R A A N

Rabbit A B B N

Turkey O B O N/B

Turtle A A A N

Veal A A N B

Venison A A B B

LEGENDA- Avoid

B- Beneficial

N- Neutral

N/B - Neutral/ Beneficial

U/- - unknown

O-Occasional

R- Rare


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VEGETABLE- VEGETABLE JUICEVegetable/Veg Juice A AB B O

Asparagus N N N N

Bamboo Shoot N N N N

Beet N B B N

Broccoli B B B B

Brussel Sprout N N B A

Cabbage (Chinese/Red/White) A N B ACabbage Juice N B B A

Carrot B N B N

Carrot Juice B B N N

Cauliflower N B B A

Celery N B N N

Celery Juice B B N N

Collard Greens B B B B

Cucumber N B N N

Cucumber Juice N N N N

Eggplant A B B A

Garlic B B N B

Ginger B N B N

Horseradish B N N B

Leek B N N BLettuce N N N N

Lettuce (Romaine) B N N B

Mushroom (Abalone) N A N N

Mushroom (Domestic) A N N A

Mushroom

(Oyster/Enoki/Portobello) N N N N

Mushroom (Shiitake) A A B A

Mushroom (Straw) N - - -

Mustard Greens N B B A

Okra B N N B

Olive (Black) A A A A

Olive (Greek/Spanish) A N A A

Olive (Green) N N A N

Onion (Green) N N N N

Onion (Red/Spanish/Yellow) B N N B

Parsnip B B B B

Pea (Green/Pod/Snow) N N N N

Pepper (Green/Yellow/Jalapeno) A A B N

Pepper (Red/Cayenne) A A B B

Pickle N A N A

Pimento N N N N

Potato (Sweet) A B B B

Potato (White/Red/Blue/Yellow) A N N A

Pumpkin B N A B

Radish N A A N

Radish Sprouts N A A N

Seaweed N N N B

Spinach/Spinach Juice B N N B

Squash (Summer/Winter) N N N N

String Bean N N N N

Tomato/Tomato Juice A N A N

LEGENDA- Avoid

B- Beneficial

N- Neutral


U/- - unknown

O-Occasional

R- Rare


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FISHFish A AB B O

Anchovy A A A N

Bluefish A N N B

Carp B N N N

Catfish A N N A

Caviar A N B AClam A A A N

Cod B B B B

Crab A A A N

Crab (Horseshoe) - A A -

Crayfish/Crawfish A A A N

Eel/Japanese Eel A A A N

Flounder A A B N

Frog A A A N

Grouper/ Lapulapu A B B N

Lobster A A A NMackerel/ galunggong B B B B

Mahi-mahi/ Maya-maya N B B N

Mussels A N A N

Octopus A A A A

Oyster A A A N

Red Snapper B B N B

Salmon (Ocean: Pacfic NW, Norwegian) B N B B

Salmon (Farm Raised) N N N N

Sardine B B B B

Scallop A N N NShad A B B B

Shark N N N N

Shrimp A A A N

Snail (Helix Pomatia/Escargot) B B A N

Snapper N N N B

Sole A A B B

Squid A N N N

Swordfish N N N B

Trout (RaiN/Bow) B B N B

Trout (Sea) B B B NTuna N B N N/B

Yellowtail N A A B

LEGENDA- Avoid

B- Beneficial

N- Neutral


U/- - unknown

O-Occasional

R- Rare


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FRUIT/ FRUIT JUICEFruit/Fruit Juice A AB B O

Apple N N N N

Avocado N A A A

Banana A A B N/B

Canang Melon N N N NCantaloupe A N N A

Casaba Melon N N N N

Cherry (Bing, Sweet, White, etc) B B N N

Cherry/Juice (Black) B B N B

Christmas Melon N N N N

Coconut/Coconut Milk A A A A

Cran/Berry B B B N

Cran/Berry Juice N B B N

Date N N N N

Grape N B B N

Grapefruit B B N N

Grapefruit Juice B N N NGuava N A N N/B

Guava Juice N - - -

Honeydew A N N A

Lemon/Lemon Juice B B N N

Lime/Lime Juice N N N N

Mango/Mango Juice A A N N/B

Orange/Orange Juice A A N A

Papaya A N B N

Papaya Juice A B B N

Peach N N N N

Pear/Pear Juice N N N N

Persimmon N A A NPineapple B B B N

Pineapple Juice B N B B

Plum (Dark/Green/Red) B B B B

Pomegranate N A A N

Prune/Prune Juice B N N B

Raisin B N N N

Raspberry N N N N

Spanish Melon N N N N

Starfruit (Carambola) N A A N

Strawberry N N N A

Tangerine/Tangerine Juice A N N A

Water & Lemon B N N -Watermelon N N N N

LEGEND

A- Avoid

B- Beneficial

N- Neutral


U/- - unknown

O-Occasional

R- Rare


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OILS

Oils A AB B O

Black Currant

Seed Oil B N N N

Borage Seed Oil - - - A

Canola Oil N N A N

Castor Oil - - - A

Coconut Oil A A A A

Cod Liver Oil N N N NCorn Oil A A A A

Cottonseed Oil A A A A

Flax Seed

(Linseed) Oil B N N B

Olive Oil B B B B

Peanut Oil A N A A

Safflower Oil A A A A

Sesame Oil A A A N

Sunflower Oil - A A -

Walnut Oil B B N N

Wheat Germ Oil N - - A

LEGENDA- Avoid

B- Beneficial

N- Neutral


U/- - unknown

O-Occasional

R- Rare


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BEVERAGE

Beverage A AB B O

Beer A N N N

Coffee

(Regular/Decaf) B B N A

Green Tea B B N N

Liquor (Distilled) A A A A

Seltzer Water A N A B

Soda (Club) A N A B

Soda

(Misc/Diet/Cola) A A A A

Tea (Black

Regular/Decaf) A A N A

Tea (Green) B B B N

Wine (Red) B N N N

Wine (White) N N N N

LEGENDA- Avoid

B- Beneficial

N- Neutral


U/-- unknown

O-Occasional

R- Rare


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DAIRYDairy A AB B O

Blue Cheese A A A A

Butter A A N O

Buttermilk A A N A

Cheddar Cheese A N N A

Cottage Cheese A B B A

Cream Cheese A N N A

Edam Cheese A N N A

Feta Cheese N B B O

Goat Cheese N B B A

Ice Cream A A A A

Milk (Cow-Skim or

2%) R N B A

Milk (Cow-Whole) R A N A

Milk (Goat) N/B B B A

Mozzarella Cheese N/B B B OParmesan Cheese A A N A

Quark Cheese A - N -

Rice Milk N B B N/BRicotta Cheese N/B B B A

Sherbet A A N A

Sour Cream (low/non-

fat) N B N A

Soy Cheese B N N N

Soy Milk B N N N

Swiss Cheese A N N A

Whey/Whey Protein

Supplement A N N A

Yogurt N B B R

LEGENDA- Avoid

B- Beneficial

N- Neutral


U/- - unknown

O-Occasional

R- Rare


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NUTS/SEEDNuts/Seeds A AB B O

Almond N N N N/B

Almond Butter O N N N/B

Brazil Nut A N N A

Cashew/Cashew Butter A N A A

Chestnut N B N N

Filbert (Hazelnut) N A A N

Flax Seed B N N B

Macadamia N N N NPeanut B B A A

Peanut Butter B B A A

Pecan/Pecan Butter - - N N

Pine Nut (Pignola) N N A N

Pistachio A N A A

Poppy Seed N A A A

Pumpkin Seed B A A BSesame Butter/Tahini O A A N

Sesame Seed N A A N

Sunflower Butter O - - -

Sunflower Seed N A A N

Walnut (Black) B B B B

Walnut (English) B B B B

LEGENDA- Avoid

B- Beneficial

N- Neutral


U/- - unknown

O-Occasional

R- Rare


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SWEETENER

Sweetener A AB B O

Barley Malt B A A N

Corn Syrup N A A A

Dextrose - A A A

Fructose - N - A

Honey N N N NMaltodextrin - A A A

Maple Syrup N N N N

Molasses - N N N

Molasses

(Blackstrap) B - - -

Rice Syrup N N N NSucanat - - - N

Sugar

(Brown/White) A A A A

LEGENDA- Avoid

B- Beneficial

N- Neutral


U/- - unknown

O-Occasional

R- Rare


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CONDIMENTS

Condime nt A AB B O

Almond Extract N A A N

Apple Pectin - - - -

Aspartame A - - -

Carrageenan - - A -

Chocolate N N N N

Gelatin Plain A A A N

Guar Gum A A A A

Ketchup A A A A

Mayonnaise A N N N

Miso B B N N

MSG A A A A

Mustard B N N N

Salad Dressing (OK'd

Ingredients) N N N N

Sea Salt N N N N

Soy Sauce B N N N

Tamari B N - N

Vinegar (Apple Cider) A - - -

Vinegar

(Balsamic/Cider/Red A A N A

Worcestershire Sauce A A N N

Yeast (Bakers) - - - -

Yeast (Brewers) N - - N

LEGENDA- Avoid

B- Beneficial

N- Neutral


U/- - unknown

O-Occasional

R- Rare


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BEANS/LEGUMES

Beans/Legumes A AB B OBlack Bean B A A O

Black Eyed Pea B A A B

Broad Bean N N N O

Copper Bean A N N A

Garbanzo Bean A A A O

Green Bean B N N O

Kidney Bean A A B ALentil (Domestic) B N A A

Lentil (Green) B B A A

Lentil (Red) B N A A

Lima Bean A A B O

Mung Beans (Sprouts) N A A O

Pinto Bean B B A B

Red Bean A B N O

Snap Bean N N N OSoy Bean B B B O

Soy Flakes - N - -

Soy Granules - N - -

Tamarind Bean A N N A

Tempeh (Fermented Soy) B B A O

Tofu B B A O

White Bean N N N O

LEGENDA- Avoid

B- Beneficial

N- Neutral


U/- - unknown

O-Occasional

R- Rare


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EGGS

Egg A AB B O

Duck Egg - - - -

Egg (chicken) O ? N ? N ? O ?Egg White (chicken) N ? B ? N ? O ?

Egg Yolk (chicken) O ? N ? N ? O ?

Goose Egg - - - -

Quail Egg - - - -

Salmon Roe - A A -

LE G E N DA - A vo i d

B - B e n e fi c i a l

N - N e u t ra l

N /B - N e u t ra l / B e n e fi c i a l

U/- - u n k n o wn

O - O c c a s i o n a l

R - R a re


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Most of what needs to take place to avoid disease, boost

immune function and maintain weight control - in short,

to achieve the best result for your body - is all based ondiet.

In fact, proper diet according to blood type, coupled with

at least 30 minutes of exercise most days of the week,enables your immune system to be its strongest.


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Reference: Eat Right For Your TypeDr. Peter J. D Adamo

Documents

Eat Right 4 Your Type Rev 2