The blood type diet is a diet prescribed by Peter D'Adamo, which is described in his book, Eat Right 4 Your Type. Other supporters of the diet include various medical professionals, such as Ann Louise Gittleman, M.S., C.N.S., Christiane Northrup, M.D and Bruce West, M.D. D'Adamo asserts that a person's blood type is the most important factor in determining a healthy, individualized diet. D'Adamo draws evidence from the research of immunochemist and anthropologist William C. Boyd, who surveyed the distribution of blood types globally, as described in his book Genetics and the races of man: An introduction to modern physical anthropology.
Peter D'Adamo proposes that certain lectins, or proteins which specifically bind or crosslink carbohydrates on cell surfaces, can cause blood clots in an individual with a certain blood type. These blood clots may result in serious liver or kidney diseases or dysfunctions. D'Adamo uses this principle to recommend which foods should be included or excluded from a person's diet, based on their blood type.
He also believes that elevated urine indican levels, which are apparent in a multitude of gastrointestinal diseases, can be attributed to specific blood types affecting the interactions of foods with intestinal bacteria. The level of indican is a measure of the efficiency of protein digestion. The indican scale measures the presence of indol, a metabolic byproduct of the action of intestinal bacteria on the amino acid tryptophan. Insufficient gastric hydrochloric acid, insufficient digestive enzymes, adverse food reactions, parasitic infection, fungal infection, overgrowth of bacteria that metabolize specific proteins, hypermotility of the small intestine, or other gastrointestinal dysfunction can compromise protein digestion. Poor protein digestion also can result from the dietary intake of protein from a group of food proteins called lectins.
According to D'Adamo, varying blood types affect the body's secretion of digestive juices. For example, blood Type O is capable of producing a high level of stomach acid, which could result in a greater incidence of gastric ulcers. This is an example of how certain blood types may be correlated with an increased risk of certain diseases.
The first step in the blood type diet is to determine one's ABO blood type. This can be done by having a donor card from the Red Cross, having been blood typed by a hospital prior to a medical procedure, asking a doctor to determine one's blood type, or purchasing a home blood typing kit. Relying on the recollection of a relative is not recommended to avoid mistakes. The diet is structured around a person's ABO type, rather than the Rhesus (Rh positive or negative) type.
After determining one's blood type, a person can than consult a list of food compatible with his or her blood type. Lists are also available for foods that should be avoided with a certain blood type.
According to D'Adamo, blood type influences digestion, and this is why different blood types have different strengths and weaknesses. Lectins in the diet often establish which foods are beneficial or harmful for a particular blood type. The blood type diet classifies certain foods as ' neutral, or 'avoid,' or 'beneficial' based on a person's blood type.
Blood type A, blood type AB, blood type B, blood type O, blood typing, BTD, diet, Eat Right 4 Your Type, ER4YT, lectins, Peter D'Adamo, Rhesus factor.