Eat Right For Your Blood Type

EAT RIGHT FOR YOUR BLOOD TYPE

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

Blood Type & Diet Linkage

• Certain foods, and food groups act like poisons to certain blood types. What can be 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 representing a bit of genetic history.

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 meat eaters. Conversely, other animals are vegetarian, and by instinct, will not eat meat.

You are what you eat, but you should "EAT WHAT YOU ARE.”

• Have you ever noticed most animals of a given species all live to about the same age? Well, this is because 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 Os who die of old age. Humans almost always die from one disease or another. As a result of our improper diets, our immune systems fail to operate properly and we become susceptible to one disease or another.

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 still maintain 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.

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 immune systems, used this superglue 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, brain, stomach, etc.) and begin to agglutinate blood cells in the area.

• Many food lectins have characteristics that are close enough to 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.

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 live longer. 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 blood enzymes and stomach acid agglutination happens.

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 absorbed into your bloodstream to fuel and nourish your body. Your body reacts to the food just as it would any foreign substance.

AGGLUTINATION

• What happens is that antibodies glue themselves to the foreign invaders (improper food) and agglutination 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 even thicker.

• The thicker the blood, the slower it moves and the harder your heart must pump to push the blood through your arteries. This thick slow moving blood makes it easier for plaque to build up on your artery walls. Hence, high blood pressure, heart disease, or a cornucopia of other illnesses.

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. If you are 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't know why. Well the answer is improper metabolism of your food.

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 eat meat, 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 take place, or if it does, it is very minor and not life threatening.

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 fat and/or incompatible foods will eventually produce the same result. It just appears the harmful effects take much longer in Os and Bs.

Blood Type O- Original Blood Type

• The original blood type diet of the Earth are the "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 inflammatory

diseases such as arthritis increase if you eat incorrectly for your type.

• Individuals with type O blood generally produce higher stomach acids. This is typically the group that experiences more incidence of gastric ulcer disease than the other groups.

Blood Type A- Agrarian Blood TYpe

• A's appeared on Earth, between 25,000 and 15,000 B.C. years ago in response to new environmental conditions....the advent of agriculture.

• You should be a vegetarian (High Carbohydrates, Low Fat)

• Engage in gentle exercise such as yoga or golf. • Meditate to deal with stress. • Your risk factors for cancer, diabetes and heart

disease increase if you eat incorrectly. • Blood group A is primarily associated with

vegetarian food sources and individuals in that group secrete smaller amounts of stomach acid

Blood Type B- Balanced Blood Type

• Evolved sometime between 15,000 and 10,000 B.C. and are a combination of A and O. This blood type emerged as a result of the migration of the races from the African homeland to Europe, Asia, and the Americas and may of mutated due to climactic changes. B's diet is a combination of A's and O's

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

• Engage in exercise such as moderate swimming or walking.

• Your risk factors for slow-growing viruses that attack the nervous system increases if you eat incorrectly.

Blood Type AB– Modern Blood Type

• Emerged only in the last 1,000 years as a result of the intermingling of disparate groups such as Type A Caucasians with Type 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.

What to eat and what to avoid?

GRAINSGrains A AB B O

Artichoke Pasta (Pure) B A A OBarley N N A OBuckwheat/Kasha B A A N/BCorn N A A A

Essene Bread (Manna Bread) B B B BEzekiel Bread B B B BGluten Flour N N A AGluten Free Bread N N N OGraham Flour N N N AMillet N B B OOat Flour B B B an

Oat/Oat Bran/Oatmeal N B B anPopcorn - - A AQuinoa N N N ORice (Cream of) N N N N/BRice (Puffed)/Rice Bran N B B N/B

Rice (White/Brown/Basmati)/Bread N B N N/BRice (Wild) N B A ORice Cake/Flour B B B N/BRye Flour B B A ORye/100% Rye Bread N B A O

Soba Noodles (100% Buckwheat) B A A OSoy Flour Bread B B N NSpelt N B B OSpelt Flour/Products N N N OTapioca N A A OWheat (Berry) A N A A

Wheat (Bleached Flour Products) O N N AWheat (Bran) A N A AWheat (Bulghur) N N A A

Wheat (Durum Flour Products) A N A AWheat (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 AWheat (White Flour Products) O N N A

Wheat (Whole Wheat Products) A N A A

LEGENDA- AvoidB- BeneficialN- NeutralN/B - Neutral/ BeneficialU/- - unknownO-OccasionalR- Rare

MEATMeat A AB B O

Bacon/Ham/Pork Avoid Avoid Avoid AvoidBeef A A Neutral BeneficialBuffalo A A N BChicken O A A NCornish Hens O A A NDuck A A A NGoat A A Unknown NGoose A A A AHeart A A A BLamb A B B BLiver (Calf) A O N BMutton A B B BPartridge R A A NPheasant A O O NQuail R A A NRabbit A B B NTurkey O B O N/BTurtle A A A NVeal A A N BVenison A A B B


VEGETABLE- VEGETABLE JUICEVegetable/Veg Juice A AB B O

Asparagus N N N NBamboo Shoot N N N NBeet N B B NBroccoli B B B BBrussel Sprout N N B ACabbage (Chinese/Red/White) A N B ACabbage Juice N B B ACarrot B N B NCarrot Juice B B N NCauliflower N B B ACelery N B N NCelery Juice B B N NCollard Greens B B B BCucumber N B N NCucumber Juice N N N NEggplant A B B AGarlic B B N BGinger B N B NHorseradish B N N BLeek B N N BLettuce N N N NLettuce (Romaine) B N N BMushroom (Abalone) N A N NMushroom (Domestic) A N N AMushroom (Oyster/Enoki/Portobello) N N N NMushroom (Shiitake) A A B AMushroom (Straw) N - - -Mustard Greens N B B AOkra B N N BOlive (Black) A A A AOlive (Greek/Spanish) A N A AOlive (Green) N N A NOnion (Green) N N N NOnion (Red/Spanish/Yellow) B N N BParsnip B B B BPea (Green/Pod/Snow) N N N NPepper (Green/Yellow/Jalapeno) A A B NPepper (Red/Cayenne) A A B BPickle N A N APimento N N N NPotato (Sweet) A B B BPotato (White/Red/Blue/Yellow) A N N APumpkin B N A BRadish N A A NRadish Sprouts N A A NSeaweed N N N BSpinach/Spinach Juice B N N BSquash (Summer/Winter) N N N NString Bean N N N NTomato/Tomato Juice A N A N


FISHFish A AB B O

Anchovy A A A NBluefish A N N BCarp B N N NCatfish A N N ACaviar A N B AClam A A A NCod B B B BCrab A A A NCrab (Horseshoe) - A A -Crayfish/Crawfish A A A NEel/Japanese Eel A A A NFlounder A A B NFrog A A A NGrouper/ Lapulapu A B B NLobster A A A NMackerel/ galunggong B B B BMahi-mahi/ Maya-maya N B B NMussels A N A NOctopus A A A AOyster A A A NRed Snapper B B N BSalmon (Ocean: Pacfic NW, Norwegian) B N B BSalmon (Farm Raised) N N N NSardine B B B BScallop A N N NShad A B B BShark N N N NShrimp A A A NSnail (Helix Pomatia/Escargot) B B A NSnapper N N N BSole A A B BSquid A N N NSwordfish N N N BTrout (RaiN/Bow) B B N BTrout (Sea) B B B NTuna N B N N/BYellowtail N A A B


FRUIT/ FRUIT JUICEFruit/Fruit Juice A AB B O

Apple N N N NAvocado N A A ABanana A A B N/BCanang Melon N N N NCantaloupe A N N ACasaba Melon N N N NCherry (Bing, Sweet, White, etc) B B N NCherry/Juice (Black) B B N BChristmas Melon N N N NCoconut/Coconut Milk A A A ACran/Berry B B B NCran/Berry Juice N B B NDate N N N NGrape N B B NGrapefruit B B N NGrapefruit Juice B N N NGuava N A N N/BGuava Juice N - - -Honeydew A N N ALemon/Lemon Juice B B N NLime/Lime Juice N N N NMango/Mango Juice A A N N/BOrange/Orange Juice A A N APapaya A N B NPapaya Juice A B B NPeach N N N NPear/Pear Juice N N N NPersimmon N A A NPineapple B B B NPineapple Juice B N B BPlum (Dark/Green/Red) B B B BPomegranate N A A NPrune/Prune Juice B N N BRaisin B N N NRaspberry N N N NSpanish Melon N N N NStarfruit (Carambola) N A A NStrawberry N N N ATangerine/Tangerine Juice A N N AWater & Lemon B N N -Watermelon N N N N


OILS

Oils A AB B O

Black Currant Seed Oil B N N NBorage Seed Oil - - - ACanola Oil N N A NCastor Oil - - - ACoconut Oil A A A ACod Liver Oil N N N NCorn Oil A A A ACottonseed 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


BEVERAGE

Beverage A AB B OBeer A N N NCoffee (Regular/Decaf) B B N AGreen Tea B B N NLiquor (Distilled) A A A ASeltzer Water A N A BSoda (Club) A N A BSoda (Misc/Diet/Cola) A A A ATea (Black Regular/Decaf) A A N ATea (Green) B B B NWine (Red) B N N NWine (White) N N N N


DAIRYDairy A AB B O

Blue Cheese A A A AButter A A N OButtermilk A A N ACheddar Cheese A N N ACottage Cheese A B B ACream Cheese A N N AEdam Cheese A N N AFeta Cheese N B B OGoat Cheese N B B AIce Cream A A A AMilk (Cow-Skim or 2%) R N B A

Milk (Cow-Whole) R A N AMilk (Goat) N/B B B AMozzarella Cheese N/B B B OParmesan Cheese A A N AQuark Cheese A - N -Rice Milk N B B N/BRicotta Cheese N/B B B ASherbet A A N ASour Cream (low/non-fat) N B N ASoy Cheese B N N NSoy Milk B N N NSwiss Cheese A N N A

Whey/Whey Protein Supplement A N N AYogurt N B B R


NUTS/SEEDNuts/Seeds A AB B O

Almond N N N N/BAlmond Butter O N N N/BBrazil Nut A N N ACashew/Cashew Butter A N A AChestnut N B N NFilbert (Hazelnut) N A A NFlax Seed B N N BMacadamia N N N NPeanut B B A APeanut Butter B B A APecan/Pecan Butter - - N NPine Nut (Pignola) N N A NPistachio A N A APoppy Seed N A A APumpkin Seed B A A BSesame Butter/Tahini O A A NSesame Seed N A A NSunflower Butter O - - -Sunflower Seed N A A NWalnut (Black) B B B BWalnut (English) B B B B


SWEETENER

Sweetener A AB B OBarley Malt B A A NCorn Syrup N A A ADextrose - A A AFructose - N - AHoney N N N NMaltodextrin - A A AMaple Syrup N N N NMolasses - N N NMolasses (Blackstrap) B - - -Rice Syrup N N N NSucanat - - - NSugar (Brown/White) A A A A


CONDIMENTSCondiment A AB B O

Almond Extract N A A NApple Pectin - - - -Aspartame A - - -Carrageenan - - A -Chocolate N N N NGelatin Plain A A A NGuar Gum A A A AKetchup A A A AMayonnaise A N N NMiso B B N NMSG A A A AMustard B N N NSalad Dressing (OK'd Ingredients) N N N NSea Salt N N N NSoy Sauce B N N NTamari B N - NVinegar (Apple Cider) A - - -Vinegar (Balsamic/Cider/Red A A N A

Worcestershire Sauce A A N NYeast (Bakers) - - - -Yeast (Brewers) N - - N


BEANS/LEGUMES

Beans/Legumes A AB B OBlack Bean B A A OBlack Eyed Pea B A A BBroad Bean N N N OCopper Bean A N N AGarbanzo Bean A A A OGreen Bean B N N OKidney Bean A A B ALentil (Domestic) B N A ALentil (Green) B B A ALentil (Red) B N A ALima Bean A A B OMung Beans (Sprouts) N A A OPinto Bean B B A BRed Bean A B N OSnap Bean N N N OSoy Bean B B B OSoy Flakes - N - -Soy Granules - N - -Tamarind Bean A N N ATempeh (Fermented Soy) B B A OTofu B B A OWhite Bean N N N O


EGGS

Egg A AB B ODuck 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 -


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 on diet.

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.

Reference: Eat Right For Your Type Dr. Peter J. D’ Adamo

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Eat Right For Your Blood Type