Parts reprinted with permission from Eat Right For Your Type by Dr. Peter D’Adamo and Catherine Whitney
A chemical reaction occurs between your blood and the foods you eat. This reaction is part of your genetic inheritance. It is amazing but true that today, in the twenty first century, your immune and digestive systems still maintain favouritism for foods that your blood type ancestors ate.
We know this because of a factor called lectins. Lectins, abundant and diverse proteins found in foods, have agglutinating properties that affect your blood and the lining of your digestive tract. Lectins are a powerful way for organisms in nature to attach themselves to other organisms in nature. Lots of germs, and even our own immune systems, use this super glue to their benefit. For example, cells in our liver’s bile ducts have lectins on their surfaces to help snatch up bacteria and parasites. Bacteria and other microbes have lectins on their surfaces as well, which work rather like suction cups, so that they can attach to the slippery mucosal linings of the body. Often the lectins used by viruses or bacteria can be blood type specific, making them a stickier pest for people of that blood type.
So, too, with the lectins in food. Simply put, when you eat a food containing protein lectins that are incompatible with your blood type antigen, the lectins target an organ or bodily system (kidneys, liver, gut, stomach, etc.) and can begin to interact with the tissues in that area.
Once the intact lectin protein settles someplace in your body, it literally has a magnetic effect on the cells in that region. It clumps the cells together and they are targeted for destruction, as if they, too, were foreign invaders. This clumping can cause irritable bowel syndrome in the intestines or cirrhosis in the liver, or block the flow of blood through the kidneys – to name just a few of the effects. Lectins can also act as ‘fake hormones,’ latching onto the receptor for a hormone and either blocking the normal action of the hormone (this is called an ‘antagonist’) or revving up the hormone receptor non-stop (termed an ‘agonist.’)
- Bloating and flatulence after meals
- Changes in bowel habits
- Achy joints and muscles
- Hormonal fluctuations
- Skin eruptions
- Fatigue and tiredness
A Few Common Foods That Contain Problem Lectins For Each Blood Type
Type O – Wheat, soy, peanuts & kidney beans
Type A – Lima beans, tomatoes, eggplant & garbanzo beans (chick peas)
Type B – Chicken, corn, soy & lentils
Type AB – Chicken, corn, bell pepper & fava beans
Reasons why following blood type diet improves well-being
According to Dr. Peter DAdamo, author of “Eat Right For Your Type” Ninety-five percent of the lectins you absorb from your typical diets are sloughed off by the body. But at least five percent of the lectins you eat are filtered into the bloodstream and can cause different reactions in different organs”.
The blood type diet works because through it, you are able to avoid these harmful lectins.
Avoiding the lectins restores your natural genetic rhythm thereby enjoying health and vitality whilst avoiding unnecessary disease. Your blood type diet follows a clear, logical, scientifically researched plan based on your cellular profile.