"Eat Right 4 Your Type" - Blood Type Diet

已有 2014 次阅读  2009-10-05 09:01   标签Diet  Blood  Type  Eat  Your 
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.

Peter 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, where for instance Type O individuals
have a marginally higher incidence of ulcers / H. Pylori infections compared to Type A, with pernicious
anemia, diabetes, or certain types of cancer being more prevalent with Type A or B.
A 2009 Boston study confirmed findings from several decades earlier which suggested a blood type -
malignancy risk association, whereby the chances of developing pancreatic cancer for instance were
32% higher for those with Type A blood, 51% greater for Type A-B, and 72% higher for Type B blood.

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 at this time, blood types don't serve as a helpful screening method.

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 that is not related 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 blood groups as claimed by "eat-right-4-your-blood type" proponents - so subsequently
this does not support, but rather discredit the "Blood Type Diet" concept.

The notion that individuals with certain blood types suffer from specific medical problems (i.e. "Type O
is commonly affected with hypothyroidism, high stomach acid [leading to ulcers], and thinner blood...")
is clinically incorrect.  Many medical conditions develop from non-dietary causes and change over a
lifetime, but would have to remain fixed according to the premises of the "Blood Type Diet."

Fluctuating nutritional requirements as a result of aging also invalidate "eat-right-4-your-blood type"
concepts, where a blood group-specific lifestyle is supposed to be maintained throughout a lifetime.
For instance, a lot of changes take place post middle age.  Along with the usual hormonal slowdown,
an individual's stomach acid, potassium, or zinc levels frequently decline, while phosphorus and/or
sodium levels tend to increase -
independent of dietary intake or blood type.

These chemical changes may result in elevated blood sugar, water retention, or high blood pressure,
and despite being Type O, may require a reduced intake of meat and other phosphate sources, and
a higher intake of dietary or supplemental potassium and zinc.  One could consider another Type O
individual who has been enjoying and tolerating a high protein (red meat) diet all his life, and who eats
E.Coli-contaminated hamburger, ending up with kidney damage.  Obviously, his blood type is still Type
O, but unless he changes more to a "Type A Diet" now (more fruits, oxalate-free vegetables, low purine
diet), he will either soon encounter his first gout attack, or worse, he'll be soon on dialysis.

In a Type O female who was previously hypo-thyroid (supposedly being prevalent with Type O), the
menopause-related hormonal changes now trigger
hyper-thyroidism as a result of naturally declining
estrogen and manganese levels.  To continue thyroid-stimulating strategies as per "blood type diet /
eat right 4 your type" guidelines in this and other countless examples, instead of following proper
medical procedure, could have disastrous consequences.

Blood Types don't change, so recommended Diets according to the
"Eat right 4 your Type / Blood Type Diet"  concept remain fixed and
don't change either, however many medical conditions change over
a lifetime,  and as a result require a change in medications and Diet.

Now when considering the proposed link between Type O and higher stomach acid levels -- it would
certainly help if the people who come up with these novel ideas actually took the time and measured
stomach acid levels in those with different blood groups so they could speak from experience instead
of simply making things up while writing a book.  Not only are high and low stomach acid levels found
every blood type, but low levels commonly outnumber high levels, with Type O being no exception.

At the same time, the question of whether someone is better off following a mostly vegetarian - rather
than a mixed diet, should be equally based on an individual's biochemical make-up or organ functions
- which are ultimately affected by any such diet - rather than on blood types (where Type A is supposed
to avoid animal products).  There is nothing worse than seeing a protein-starved, iron-deficient, and
anemic patient who was made to believe that following some ancestral, prehistoric diet outlined in a
book would resolve all of one's medical complaints.

Health problems are not predetermined by blood types; only the reduced resistance to some diseases
can at times be attributed to a particular blood group.  The ultimate Achilles heel of the Blood Type Diet
lies in the fact that most medical conditions have a genetic basis that can be equally affected by trauma,
pathogens, medications, toxic exposure, and many other factors.  This alone would quickly negate Peter
D'Adamo's "eat-right-4-your-type" proposition
if at birth, his blood type hypothesis was indeed valid.
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