FOODS FOR YOUR BLOOD TYPE SOURCES: EAT RIGHT FOR YOUR TYPE DR. PETER J. D’ADAMOALKALIZE OR DIE – DR. THEODORE A. BAROODY MARIE P. SUTTON E-MAIL SUTTONMBP@AOL.COM BLOG: EATRIGHTBLOODTYPE.WORDPRESS.COM
IF YOU FOLLOW YOUR BLOOD TYPE PLAN CAREFULLY, YOU CAN:1. AVOID MANY COMMON VIRUSES AND INFECTIONS.2. LOSE WEIGHT, AS YOUR BODY RIDS ITSELF OF TOXINS AND FATS.3. FIGHT BACK AGAINST LIFE-THREATENING DISEASES SUCH AS CANCER, CARDIOVASCULAR DISEASE, DIABETES, AND LIVER FAILURE.4. AVOID MANY OF THE FACTORS THAT CAUSE RAPID CELL DETERIORATION, THUS SLOWING DOWN THE AGING PROCESS.5. FIND THAT YOU ARE SLEEPING BETTER
THE FUNCTION OF GENES IS TO CREATE PROTEINS THAT ARE USED FOR ALMOST EVERYFUNCTION OF YOUR CELLS. PROTEINS ARE ALSO CRITICAL TO THE FUNCTION OF THEBODY’S ORGANS AND TISSUES.NEARLY EVERY CELL IN YOUR BODY DEPENDS ON THOUSANDS OF PROTEINS TO DOTHEIR JOBS IN THE RIGHT PLACES AT THE RIGHT TIMES. BUT SOMETIMES, A MUTATIONIN A GENE PREVENTS THESE PROTEINS FROM WORKING PROPERLY. THE MUTATIONSARE CAUSED WHEN YOU EAT A FOOD CONTAINING PROTEIN LECTINS THAT AREINCOMPATIBLE WITH YOUR BLOOD TYPE. THE LECTINS TARGET AN ORGAN OR BODILYSYSTEM AND BEGIN TO AGGLUTINATE BLOOD CELLS IN THAT AREA.I READ RECENTLY THAT A TEAM OF SCIENTISTS HAS FOUND A GENETIC MUTATIONSTRONGLY ASSOCIATED WITH PROSTATE CANCERS THAT OCCUR AT UNUSUALLY EARLYAGES AND AMONG PEOPLE WITH A FAMILY HISTORY OF THE DISEASE THEY CHECKED 18MEN FROM FOUR FAMILIES, ALL WITH THE CANCER, AND ALL OF THEM CARRYING THEMUTATION. SINCE YOU HAVE THE SAME BLOOD TYPE AS ONE OF YOUR PARENTS ANDGROW UP EATING THE SAME FOODS AS THEY DO, THIS ACCOUNTS FOR THE FACT THATYOU WOULD HAVE THE MUTATION.IT IS HELPFUL TO UNDERSTAND THAT GENES DON’T CAUSE DISEASE. IN OTHER WORDS,YOU DON’T HAVE A “CANCER GENE”. BUT YOU MAY HAVE A MUTATION IN A GENE THATMAKES PROTEINS FUNCTION IN A WAY THAT CREATES CANCER.IF YOU SHOULD HAVE THAT MUTATION YOU CAN CHANGE YOUR LIFESTYLE AND THEFOODS YOU EAT AND IT MAY NEVER DEVELOP INTO CANCER.
YOUR IMMUNE SYSTEMALL LIFE FORMS, FROM THE SIMPLEST VIRUS TO HUMAN BEINGS,POSSESS UNIQUE ANTIGENS. SOME OF THE MOST NUMEROUSANTIGENS IN THE HUMAN BODY ARE THE ONES THAT DETERMINE THEABO BLOOD GROUPS. THE DIFFERENT BLOOD GROUP ANTIGENS ARESO SENSITIVE THAT WHEN THEY ARE OPERATING EFFECTIVELY, THEYARE THE IMMUNE SYSTEM’S GREATEST SECURITY SYSTEM.WHEN YOUR IMMUNE SYSTEM DETECTS THAT A FOREIGN ANTIGEN HASENTERED THE SYSTEM, IT TRIES TO CREATE ANTIBODIES TO THATANTIGEN. THESE ANTIBODIES, SPECIALIZED CHEMICALSMANUFACTURED BY THE CELLS OF THE IMMUNE SYSTEM, AREDESIGNED TO ATTACH TO AND TAG THE FOREIGN ANTIGEN FORDESTRUCTION.ANTIBODIES ARE THE CELLULAR EQUIVALENT OF THE MILITARYSMART BOMB. THE CELLS OF OUR IMMUNE SYSTEM MANUFACTURECOUNTLESS VARIETIES OF ANTIBODIES, AND EACH IS SPECIFICALLYDESIGNED TO IDENTIFY AND ATTACH TO THE UNIQUE SHAPE OF ONEPARTICULAR ANTIGEN.A CONTINUAL BATTLE WAGES BETWEEN THE IMMUNE SYSTEM ANDINTRUDERS THAT TRY TO CHANGE OR MUTATE THEIR ANTIGENS INTOSOME FORM THAT THE BODY WILL NOT RECOGNIZE. THE IMMUNESYSTEM RESPONDS TO THIS CHALLENGE WITH AN EVER-INCREASINGINVENTORY OF ANTIBODIES.
HYDROCHLORIC ACID—ALKALINE ACEHYDROCHLORIC ACID IS ABSOLUTELY ESSENTIAL FOR LIFE. WITHOUT IT THEBODY CANNOT MAKE THE PROPER CHEMICAL CONVERSIONS TO ALKALINITY. ITIS THE ONLY ACID THAT OUR BODY PRODUCES. ALL OTHER ACIDS ARE BY-PRODUCTS OF METABOLISM AND ARE ELIMINATED AS SOON AS POSSIBLE.ITS FUNCTIONS ARE VARIED AND VITAL. HYDROCHLORIC ACID (HCL) IS THEFIRST SUBSTANCE IN THE STOMACH THAT BREAKS DOWN FOOD. OTHERWISE,FOOD BECOMES A MASS OF POORLY DIGESTED ACID WASTE RESIDUES SUCH ASURIC ACID. THUS, REDUCED QUANTITIES FORETELL ILLNESS. HCL USUALLYSTARTS A DISTURBING DECLINE AFTER THE AGE OF 40.HCL KEEPS US ALIVE BY MAINTAINING PROPER ALKALINE/ACID BALANCE ANDTHEN BECOMES ALKALINE AFTER ITS VITAL JOB IN THE DIGESTIVE PROCESS ISDONEHCL IS OUR FIRST LINE OF DEFENSE AGAINST THE VARIOUS DESTRUCTIVEMICROBES THAT ENTER THE BODY BY WAY OF FOOD. IT ACTUALLY KILLS ANDDIGESTS THESE HARMFUL INTRUDERS. IT ALSO CLEANS UP DETRIMENTAL ACIDWASTE BY-PRODUCT CAUSED BY IMPROPER FOOD COMBINATIONS, POOR FOODCHOICES, AND ASSISTS IN THEIR ELIMINATION
SECRETORS AND NON SECRETORSAlthough everyone carries an ABO blood group antigen on their blood cells, about 80% of thepopulation also have blood group antigens that float around freely in their body secretions. Thosepeople are called secretors, because they “secrete” their blood group antigens into their bodyfluids, such as saliva, mucous, and sperm. It’s possible to ABO type a secretor from these otherbody fluids, in addition to their blood.The other 20% of people who do not secrete their blood group antigens to other fluids besidesblood are called non-secretors. Being a secretor or a non-secretor is independent of your ABOblood group. It is controlled by a different gene. Non-secretors are far more likely to suffer froman immune disease than secretors, especially when it is provided by an infectious organism. Non-secretors are dominant in virtually every immune system disorder such as: Type I and Type IIdiabetes; more problems with Helicobacter Pylori, which causes stomach ulcers; higher incidenceof heart disease; higher rate of alcoholism; increased prevalence of a variety of autoimmunedisease including reactive arthritis, multiple sclerosis. Sjogren’s syndrome, Graves disease; extrarisk for recurrent urinary tract infections.I would recommend anyone who has several of these health problems to ask your doctor for anon-secretor test. The labs will do the test, but for some reason they require a doctor’s order. Ihave different food lists for anyone who tests as a non-secretor, since your body has so littleprotections from the foods that are bad for you.
LECTINS IN FOOD BY BLOOD TYPE LECTINS O A B AB LECTINS O A B ABCHICKEN X X CORN SYRUP X X XBASS (BLUEGILL) X MALTODEXTRIN XBASS (SEA) X XBASS (STRIPED) X CASHEWS XCLAMS X X PEANUTS/PEANUT BUTTER X XFLOUNDER X X POPPY SEED X XFROG X PUMPKIN SEED XGRAY SOLE X X SAFFLOWER SEED XGROUPER X SESAME SEEDS X XHADDOCK X X SUNFLOWER SEEDS X X XHAKE X XHALIBUT X X ADZUKI BEAN X XMUSSELS X BLACK BEAN X XPOLLACK X BLACK -EYED PEA X XSNAIL X COPPER BEAN X XSOLE X X FAVA BEAN XSQUID (CALAMARI) X X GARBANZO BEAN X X XTROUT (BROOK) X X KIDNEY BEANS X X XTROUT (RAINBOW) X X LENTILS XTROUT (SEA_ X X LIMA BEANS X XWHITING X MUNG BEAN SPROUTS X XYELLOWTAIL X NAVY BEANS X X SOY CHEESE XCORNSTARCH X X X SOY FLAKES XCARRAGEENAN X SOY GRANULES XGELATIN, PLAIN X SOY MIK XGUAR GUM X TEMPEH XKETCHUP X X X TOFU XMISO X
LECTINS IN FOOD BY BLOOD TYPE LECTINS O A B AB LECTINS O A B ABALOE/ALOE TEA X X AMARANTH XARTICHOKE X ARTICHOKE X XCUCUMBER X BUCKWHEAT/KASHA X XEGGPLANT X CORN X X XPOTATOES X X CORNMEAL X X XTOMATOES X COUSCOUS X GLUTEN FLOUR XASIAN PEAR X POPCORN X X XAVOCADO X X RYE FLOUR (WHOLE RYE) XBANANA X X RYE/100% RYE BREAD XBITTER MELON X X X X SOBA NOODLES X XBLACKBERRY/JUICE X SORGHUM XPERSIMMON X X TEFF X X XPLANTAIN X WHEAT (BRAN) X X XPOMEGRANATE X X WHEAT GERM X XQUINCE X GLUTEN FLOUR PRODUCTS X XSTARFRUIT X X WHEAT (REFINED UNBLEACHED)X X WHEAT (SEMOLINA FLOUR PRODXCASTOR OIL X WHEAT (WHITE FLOUR PDOR XCORN OIL X X X WHOLE WHEAT PRODUCTS X XSESAME OIL X X WHEAT BREAD (SPROUTEDSOY OIL X EXCEPT EZEKIEL & ESSENE) XSUNFLOWER OIL X X
GLANDS AND ORGANS THAT NEED ALKALIZINGHEART - MOST ALKALINE DEPENDENT ORGAN IN BODYLUNGS THYROID GLANDSTOMACH SPLEENLIVER ADRENAL GLANDPANCREAS COLONSMALL INTESTINES LYMPHATIC SYSTEMKIDNEYSOUR GLANDS AND ORGANS FUNCTION PROPERLY IN EXACTPROPORTION TO THE AMOUNT OF ALKALINE AND ACIDLEVELS IN THE SYSTEM.
LECTINS:THE DIET CONNECTIONA CHEMICAL REACTION OCCURS BETWEEN YOUR BLOOD AND THE FOODS YOU EAT. THISREACTION IS PART OF YOUR GENETIC INHERITANCE. IT IS AMAZING BUT TRUE THAT TODAYYOUR IMMUNE AND DIGESTIVE SYSTEMS STILL MAINTAIN A FAVORITISM FOR FOODS THATYOUR BLOOD TYPE ANCESTORS ATE.WHEN YOU EAT A FOOD CONTAINING PROTEIN LECTINS THAT ARE IMCOMPATIBLE WITHYOUR BLOOD TYPE ANTIGEN, THE LECTINS TARGET AN ORGAN OR BODILY SYSTEM(KIDNEYS, LIVER, BRAIN, STOMACH, ETC.) AND BEGIN TO AGGLUTINATE BLOOD CELLS INTHAT AREA.ONCE THE INTACT LECTIN PROTEIN SETTLES SOMEPLACE IN YOUR BODY IT HAS AMAGNETIC EFFECT ON THE CELLS IN THAT REGION. IT CLUMPS THE CELLS TOGETHER ANDTHEY ARE TARGETED FOR DESTRUCTIONS, AS IF THEY, TOO, WERE FOREIGN INVADERS.MANY FOOD LECTINS HAVE CHARACTERISTICS THAT ARE CLOSE ENOUGH TO A CERTAINBLOOD 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, HIS SYSTEM WILLIMMEDIATELY START THE AGGLUTINATION PROCESS IN ORDER TO REJECT IT.
ARTHRITISArthritis literally means “joint inflammation” Many people think arthritis is a single disease,but it’s not. Arthritis refers to a group of more than 100 rheumatic diseases and otherconditions that can cause pain, stiffness and swelling in the joints. Some of these conditions areosteoarthritis, rheumatoid arthritis, fibromyalgia, and gout..The nightshade vegetables, such as eggplant and potatoes, cause arthritic conditions in Type Obecause their lectins deposit in the tissue surrounding the joints.Tomatoes are a special case. Heavily laced with powerful lectins called panhemaglutinans(meaning they agglutinate all blood types), tomatoes are trouble for Type A and Type Bdigestive tracts. However Type O’s can eat tomatoes. They become neutral in your system.Type O tends to develop a gritty sort of arthritis a chronic deterioration of the bone cartilagecalled osteoarthritis.Type A tends to develop a puffy arthritis which is the more acute rheumatoid form of thedisease a painful and debilitating breakdown of multiple joints.In Dr. D’Adamo’s practice most of the patients who suffer from rheumatoid arthritis are TypeAs. Studies show that people with rheumatoid arthritis tend to be more high strung and lessemotionally hardy. When they have poor coping mechanisms for life stress, the diseaseprogresses more rapidly
EXPERIMENTAL DIABETES DRUGS OFFER PATIENTS HOPESOME EXPERIMENTAL DIABETES TREATMENTS IN LATE TESTING OFFER PATIENTS HOPE OF BETTERCONTROLLING THEIR BLOOD SUGAR AND WEIGHT AND PREVENTING DANGEROUSLY LOW BLOOD SUGAR, ALLBIG CHALLENGES FOR MILLIONS OF DIABETICS.RESULTS FROM STUDIES OF SEVERAL NEW DIABETES MEDICINES AND INSULIN PRODUCTS, JUST ANNOUNCED ATTHE PREMIERE U.S.. CONFERENCE FOR DIABETES SECIALISTS, LIKEWISE HOLD THE PROMISE OF BILLIONS INANNUAL REVENUE FOR DRUGMAKER S THAT HAVE DOMINATED THE DIABETES MARKET AND FOR OTHERSBREAKING INTO IT .UNTIL THE LAST DECADE RELATIVELY FEW COMPANIES MADE TREATMENTS FOR DIABETES, A CHRONICCONDITION IN WHICH THE BODY EITHER DOES NOT MAKE ENOUGH INSULIN TO BREAK DOWN THE SUGAR INFOODS OR USES INSULIN INEFFICIENTLY.THE GLOBAL OBESITY EPIDEMIC HAS CAUSED A SIMILAR EXPLOSION OF DIABETES CASES. ABOUT 95 PERCENTARE TYPE 2, USUALLY RELATED TO BEING OVERWEIGHT AND SEDENTARY. TYPE 2, ONCE CALLED ADULT-ONSETDIABETES, NOW IS ALSO BEING DIAGNOSED IN ADOLESCENTS, JUST LIKE INSULIN-DEPENDENT TYPE 1DIABETES, WHICH USED TO BE CALLED JUVENILE DIABETES.BOTH TYPES CAN CAUSE EARLY DEATH OR DEVASTATING COMPLICATIONS—BLINDNESS, AMPUTATIONSSTROKE, KIDNEY DISEASE, HEART DISEASE AND MORE—WHEN TOO-HIGH BLOOD SUGAR STEADILY DAMAGESORGANS AND BLOOD VESSELS.
ACID SYMPTOM CHECKLISTBEGINNING SYMPTOMSAcne Lack of sex driveAgitation BloatingMuscular pain HeartburnCold hands and feet DiarrheaDizziness ConstipationLow energy Hot or strong smelling urineFood allergies Mild headachesChemical sensitivities to odors, gas heat Rapid or irregular heartbeatHyperactivity White coated tonguePanic attacks Hard to get up in the morningPre-menstrual cramping Excess head mucous Metallic taste in mouthINTERMEDIATE SYMPTOMSCold sores (Herpes I & II) Bacterial infectionsDepression Fungal infectionsLoss of memory ImpotenceLoss of concentration UrethritisMigraine headaches CystitisInsomnia Urinary infectionDisturbance in smell, taste, & hearing GastritisAsthma ColitisBronchitis Excessive falling hairHay fever PsoriasisEar aches EndometriosisHives SinusitisViral infections-colds, flu StutteringNumbness and tinglingADVANCED SYMPTOMSCrohns disease Rheumatoid arthritisSchizophrenia Myasthenia gravisLearning disabled SchlerodermaHodgkins Disease LeukemiaSystemic Lupus Erythematosis TuberculosisMultiple Schlerosis All other forms of cancer
DO NOT EAT IF THERE IS AN X UNDER YOUR BLOOD TYPE ACID PRODUCING FOODS BY BLOOD TYPE TYPE O TYPE A TYPE B TYPE ABANIMAL FATS X X X XMEAT XSHELLFISH X X XCHICKEN X XDAIRY X XCOFFEE X XSOFT DRINKS X X X XBLACK TEA X X XLIQUOR X X X XWINE XBEER X XWHITE CANE SUGAR X X XARTIFICIAL SWEETENERS-CANCER PRODUCING X X X XFRUCTOSE X XMOLASSESMAPLE SYRUPHONEY, PROCESSED,PASTEURIZEDPUMPKIN SEEDS X XSUNFLOWER SEEDS X X XWHEAT GERM X XBRAZIL NUTS X XCASHEWS X X XCOCONUT (DRIED) X X X X
DO NOT EAT IF THERE IS AN X UNDER YOUR BLOOD TYPE ACID PRODUCING FOODS BY BLOOD TYPE TYPE O TYPE A TYPE B TYPE ABFILBERTS X XMACADAMIA NUTSPEANUTS X XPISTACHIOS X X XWALNUTSADZUKI BEANS X XBLACK BEANS X XBROAD BEANS XGARBANZO BEANS X X XKIDNEY BEANS X X XLENTILS X XMUNG BEANS X XNAVY BEANS X XPINTO BEANS X XRED BEANSWHITE BEANSBARLEY XBASMATI RICEBROWN RICEBUCKWHEAT X XCORN MEAL X X XOATS - STEEL CUTRYE XSPELTWHITE RICE
ADD TO YOUR DIET IF THERE IS AN X UNDER YOUR BLOOD TYPE LOWER CHOLESTEROL BY TYPE O A B AB O A B ABAPPLES X X X X OATMEAL X X X XAVOCADOS X RICE FLOUR X X X XDRIED FIGS X X X X WILD RICE X X X XGRAPEFRUIT X X X XPRUNES X X X X ALMONDS X X X XWATERMELON X X X X BLACK WALNUTS X X X X ENGLISH WALNUTS X X X XARTICHOKES X X PECANS X X X XCHESTNUTS X X X FLAXSEEDS X X X XCOLLARD GREENS X X X XGARLIC X X X X CANOLA OIL X X XKALE X X X X OLIVE OIL X X X XMUSHROOMS X X X XONIONS X X X X CANNELLINI BEANS X X X XPARSLEY X X X X GREEN (STRING) BEANS X X X X JICAMA X X X XBARLEY X X X NORTHERN BEANS X X X XBUCKWHEAT GROATS X X SOY BEANS X X X XMILLET X X X X SOY MILK X X XOAT BRAN X X X X TOFU X X X YOGURT X X X
ADD TO YOUR DIET IF THERE IS AN X UNDER YOUR BLOOD TYPE LOWER BLOOD PRESSURE BY TYPE O A B AB O A B ABAPPLES X X X X ALMONDS X X X XAPRICOTS X X X X PEANUTS X XAVOCADOS X SESAME SEEDS X XDRIED FIGS X X X XLEMONS X X X X SOY BEANS X X X XWATERMELON X X X X TOFU X X XBROCCOLI X X X X MACKERAL X X X XCHESTNUTS X X X SARDINES X X X XCOLLARD GREENS X X X XGARLIC X X X X COQ 10 X X X XKALE X X X XMUSHROOMS X X X XONIONS X X X XPARSLEY X X X XSPINACH X X X X
REASONS TO AVOID CERTAIN FOODS TYPE O TYPE A TYPE B TYPE ABINTERFERES WITH INSULIN EFFICIENCYwheat gluten wheat in over- corn kidney beanscorn abundance wheat lima beans corn wheatCAUSES HYPOGLYCEMIA corn kidney beans lentils lima beans peanuts seeds sesame seeds buckwheat buckwheatSLOWS METABOLIC RATEwheat gluten dairy foods lima beans kidney beanscorn kidney beans peanuts lima beanslentils lima beans sesame seeds wheat buckwheat wheat corn lentilsIMPAIRS CALORIE UTILIZATIONkidney beans wheat in over- lentils wheatnavy beans abundance
REASONS TO AVOID CERTAIN FOODS TYPE O TYPE A TYPE B TYPE ABIMPAIRS CALORIE UTILIZATIONkidney beans wheat in over- lentils wheatnavy beans abundanceINHIBITS THYROID HORMONEcabbageBrussels sproutscauliflowermustard greensINCREASES DIGESTIVE TOXINS meatINHIBIT LIVER FUNCTION peanutsINHIBITS DIGESTION meat buckwheatCAUSES FOOD TO BE STORED AS FATwheat meat red meat
ALZHEIMERSALZHEIMERS IS CAUSED BY THE DESTRUCTION OF NERVE CELLS IN THE BRAIN. (SEELECTINS)ALZHEIMER PATIENTS TEND TO HAVE INSULIN RESISTANCE PLAQUES WHICH ARE DEPOSITSOF A PROTEIN FRAGMENT CALLED BETA-AMYLOID BUILD UP IN THE SPACES BETWEENNEURONS AND ARE BELIEVED TO BLOCK COMMUNICATION BETWEEN THEM.WE KNOW THAT RISK FACTORS FOR BRAIN ATROPHY INCLUDE HIGH BLOOD PRESSURE,DIABETES AND HIGH CHOLESTEROL, AND BRAIN SHRINKAGE TYPICALLY PRECIPITATE THEMORE SERIOUS FORMS OF DEMENTIA. (SEE FOODS FOR BLOOD PRESSURE ANDCHOLESTEROL)DIABETICS SEEM TO HAVE A 65% HIGHER RISK OF DEVELOPING ALZHEIMERS.OPTIMIZE VITAMIN D LEVELS THROUGH SAFE EXPOSURE TO SUN AND VITAMIN D3SUPPLEMENTS.EAT PLENTY OF HIGH QUALITY OMEGA-3 FATSEXERCISE REGULARLY. ODDS OF DEVELOPING ALZHEIMERS WEREQUADRUPLED IN PEOPLE WHO WERE LESS ACTIVE DURING THEIR LEISURE TIME BETWEENAGES OF 20 AND 60. NOTHING HAS A MORE POWERFUL EFFECT ON THE BRAIN THANEXERCISE
HEALTH CONDITIONS ASSOCIATED WITH ALZHEIMER’S1. OBESITY, ESPECIALLY INCREASED BELLY FAT2. INSULIN RESISTANCE AND DIABETES—DIABETICS HAVE UP TO 65% HIGHER RISK OF DEVELOPING ALZHEIMER’S DISEASE.3. ELEVATED URIC ACID LEVELS4. THYROID DYSFUNCTION 5. INTRACELLULAR T3 (IMMUNE SYSTEM CELLS) DEFICIENCY1. HEART DISEASE.NUTRITIONAL DEFICIENCIES ASSOCIATED WITH ALZHEIMERS1. INSUFFICIENT OMEGA-3 FATS2. ELEVATED HOMOCYSTEINE LEVELS DUE TO VITAMIN B6 AND FOLATE DEFICIENCIES.3. VITAMIN K DEFICIENCYONE OF THE MOST IMPORTANT FACTORS OF ALZHEIMER’S IS INSULIN RESISTANCE.INSULIN RESISTANCE AND/OR DIABETES IS A MAJOR FACTOR IN ELEVATING YOURBLOOD PRESSURE, AS WELL AS FOR GAINING EXCESS WEIGHT, ELEVATING YOURLIPIDS, BLOOD SUGAR AND URIC ACID LEVELS, AND DEVELOPING HEART DISEASE.IF YOU ARE PRODUCING TOO MUCH INSULIN YOU’RE GOING TO BE AT RISK FOR ALL OFTHESE HEALTH PROBLEMS—ALONG WITH BRAIN ATROPHY AND ALZHEIMER’S ASWELLSCIENTISTS STILL DON’T KNOW WHAT CAUSES ALZHEIMER’S. THE CHIEF SUSPECTSARE A STICKY GUNK CALLED BETA-AMALYOID AND TANGLES OF A PROTEIN NAMEDTAU THAT CLOGS DYING BRAIN CELLS.
BAD BRAIN FOODS GOOD BRAIN FOODSSUGAR SALMON YELLOWFIN TUNAFATTY MEATS MACKERELCREAM AND WHOLE MILKLARD COLORFUL FRUITS AND VEGETABLESSHORTENING SPINACHBUTTER BLUEBERRIES STRAWBERRIESCOOKIESPOTATO CHIPS FIBER-RICH WHOLE GRAINSDOUGHNUTS OATSFRIED CHICKEN MILLETCANDY BARS BROWN RICEMUFFINSFRENCH FRIES NUTS AND SEEDS WALNUTSJUNK FOODS FLAXSEEDSPROCESSED FOODS ALMONDSCARBONATED BEVERAGES EGG YOLKSALCOHOL ORGANIC, GRASS-FED LEAN MEATSCAFFEINE ANIMAL BRAINSNEURONUTRIENTS - PHOSPHATIDYLSERINE (PS)
SUBSTITUTES FOR SOME OF THE FOODS YOU SHOULD AVOIDTHERE ARE VERY GOOD SUBSTITUTIONS FOR THE FOODS YOU SHOULD AVOID. FOR TYPE A AND O, WHOSHOULD AVOID ALL DAIRY PRODUCTS, THERE ARE MANY SUBSTITUTES FOR COW’S MILK – SILK, GOAT’SMILK, RICE MILK, AND ALMOND MILK THAT ARE GOOD FOR ALL BLOOD TYPES. FROZEN YOGURT ANDRICE ICE CREAM AND MANY OTHER FROZEN SUBSTITUTES FOR ICE CREAM ARE AVAILABLE, SINCE ICECREAM IS AN AVOID IN EVERY BLOOD TYPE. GOAT CHEESE IS A VERY DELICIOUS SUBSTITUTE FOR OTHERCHEESES. TO AVOID EATING WHEAT, RYE, BARLEY AND CORN, YOU CAN ALSO BUY BREAD AND PASTAMADE FROM RICE, SPELT, AND OTHER GRAINS AND THE EZEKIEL BREAD, WHICH IS LIKE MEDICINE FORALL BLOOD TYPES. KEEP IT IN THE FREEZER OR REFRIGERATOR AT HOME. YOU CAN NOW BUY BREADMIXES FOR YOUR BREAD MAKER THAT DO NOT CONTAIN WHEAT. THERE IS A VERY TASTY CRACKERMADE OF RICE AND NUTS, WHICH ARE GOOD FOR ALL BLOOD TYPES. THEY ARE CALLED NUT-THINS ANDCOME IN PECAN, ALMOND AND HAZELNUT.THE MOST IMPORTANT SUBSTITUTION IS THE EZEKIEL BREAD PRODUCT. THIS UNIQUE BREAD IS MADEFROM FRESHLY SPROUTED LIVE GRAINS AND CONTAINS ABSOLUTELY NO FLOUR. SPROUTING IS THE BESTWAY TO RELEASE ALL OF THE VITAL NUTRIENTS STORED IN WHOLE GRAINS. THEY ALSO MAKE BUNS,RAISIN BREAD, ENGLISH MUFFINS, BAGELS, CEREAL WHICH ARE VERY TASTY. THE BREADS ARE IN THEFREEZER SECTION IN THE SUPERMARKETS AND CHECK OUT THE GREENWISE DEPARTMENTS FOR THECEREAL. . ALWAYS TOAST THE BREADS AND BUNS FOR A VERY DELICIOUS TREAT.
6/18/2012 PERCENTAGES OF ILLNESS BY BLOOD TYPE TYPE TYPE O TYPE A TYPE B TYPE AB UNKNOWNNUMBER SURVEYED 172 117 39 23 30 381 45% 31% 10% 6% 8% 100%ARTHRITIS 44% 35% 38% 43% 43%ASTHMA 4% 6% 5% 0% 10%BLOOD PRESSURE 33% 29% 31% 26% 27%CANCER 15% 10% 23% 17% 10%CELIAC 3% 3% 0% 0% 0%CHOLESTEROL 34% 38% 26% 26% 30%DIABETES 15% 14% 26% 17% 27%FIBROMYALGIA 5% 3% 0% 0% 10%GALL BLADDER 3% 8% 5% 4% 10%HEART 13% 17% 18% 4% 27%IBS 13% 9% 0% 9% 10%OVERWEIGHT 47% 50% 38% 52% 37%PROSTATE PROBLEMS 3% 6% 0% 4% 7%THYROID 23% 26% 18% 22% 23%OTHER 13% 17% 15% 4% 23%
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OATMEAL WAFFLES OR PANCAKES (all blood types) 1 cup Silk, Almond Milk, or Rice Milk¾ cup quick cooking oats, rolled (raw)¾ cup oat flour¼ cup ground flaxseed2 T sugar (I use raw sugar for most recipes)2 tsp baking powder½ tsp salt2 egg yolks slightly beaten1 T Canola oil2 egg whitesHeat milk until hot. Stir in oats and let stand for 5 minutes.Combine remaining dry ingredients in a mixing bowl, Then add oat/milk mixture. Add egg yolks and oil into the mix. Beat eggwhites until stiff peaks form, thenfold into batter. Makes 8, 4 inch pancakes.POMEGRANATE SMOOTHIE (blood types O and A)8 oz extra soft Silken Tofu1 cup frozen blueberries1 cup 100% pomegranate juice1-2 Tbl honey1 Tbl ground flaxseedMix all ingredients in blender.
FRIED ZUCCHINI WITH ROASTED GARLIC ATOROASTED GARLIC ATOLI1 head roasted garlic1 cup mayonnaise2 Tbl fresh lemon juice1 Tbl balsamic vinegarKosher salt and freshly ground black pepper2 zucchini, trimmed, cut into 3-by-1/2 inch sticks½ cup almond milk1 cup all-purpose flour½ tsp kosher salt¼ tsp freshly ground black pepper Pour enough oil to come 2 inches up the side of a large, heavy saucepan. Heat over high heat to 350 deg Mix flour, salt, and pepper together in medium bowl. Pour milk into a second bowl. In batchesdip the zucchini in milk, shake off the excess milk, then coat with flour. Shake off excess flour and add to the oil.Cook over high heat until golden brown, about 2 minutes. To make the aioli, squeeze the roasted garlic cloves out of the hull into a small bowl. Mash garlic with a fork.Add the mayonnaise, lemon juice, and vinegar and whisk until combined. Season with salt and pepper)SPINACH ROLLUPS2 packages frozen chopped spinach, thawed and drained.1 package Hidden Valley dried ranch dressing mix1 cup mayonnaise1 cup sour cream6 green onions, chopped4 slices bacon, cooked and chopped1 can water chestnuts, chopped10 floured large tortillasMix and spread on tortillas. Let sit overnight.
SUGGESTIONS FOR MEALS FOR ALL BLOOD TYPESBREAKFASTJuice of 1/2 lemon with hot Drink before taking anything in your stomach. water Type A has a lot of mucous in their body and this helps to clear that out. Beneficial for A & AB and neutral for B and OGreen tea Green tea is the best antioxidant you can drink. Very beneficial for all blood types. Coffee is beneficial for Type A and neutral for B but an AVOID for AB & OPrunes These four are I usually eat two or three fruits first and when possible wait atgrapefruit really good to lower least 1/2 hr or an hour before putting anything else in mywatermelon blood pressure and stomach.figs cholesteroldried cranberriespineappleplumspomegranateOatmeal I put a heaping tbl of ground flaxseed or Chia seeds, handful of chopped nuts (almonds or walnuts) handful of dried figs, cranberries, raisins, or blueberries. I use either Silk (soymilk), rice milk, or Almond Breeze. Oatmeal is neutral for type O, but beneficial for all others.Oatmeal waffles or pancakes Recipe attached. Good place to eat fresh blueberries.Ezekiel cereal I love this one. There are two or three kinds. One has the almonds already in it. I add the flaxseed or Chia seeds and fruit to it also.Yogurt I have always used the plain non-fat and added sliced almonds, flaxseed or chia seeds and fruit (blueberries, dried cranberries etc.) Now I have switched to Greek Yogurt since it has twice as much protein and since I dont eat meat I need to get more protein.Eggs and toast. I use Ezekiel bread which you always toast and Brummel & Brown (yogurt) spread (delicous) and jelly on one piece.Other cereals that are rice or oats. No wheat or corn cereals for B & O When I eat out for breakfast I usually get an omelet with mushrooms and spinach.Pomegranate smoothie 1 cup 100% pomegranate juice, 1 cup frozen blueberries, 4 oz soft tofu,2 scoops Chia seeds, 1 1/2 - 2 TBL honey. Put in blender.LUNCHGoat cheese on Nut Thin Goat cheese is very beneficial for Type B & AB and neutral for A and Ocrackers This is good with a dab of pepper jelly. The crackers are made with rice and 3 kinds of nuts - almonds, pecans, and Hazelnut (filberts). Hazelnuts are not good for B and AB.
Salads Lots of vegetables to choose from, but dont mix fruits with vegetables.Grilled cheese sandwich Use Ezekiel bread, pepper jack flavored soy or rice cheese and the Brummel & Brown spread This is really delicious.Celery stuffed with peanut butter This is a really good one for Type A, & AB but Type B &O cannot eat peanuts.Soup I cook soup a couple of times a month with all good vegetables for me and I eat it quite a few times since the recipes always serve 4-6 I suppose some canned soups are OK, but usually they have a lot of sodium and other ingredients that arent so good for us.Sandwiches Open face sandwich -Toasted Ezekiel English muffins with tuna salad, egg salad, peanut butter & jelly (not good for B & O). Type O can use Soy butter which is very good and Type B can use almond butter.DINNERSalmon Salmon is really good for Type A ,B, & AB and neutral for O. I only use wild salmon since Atlantic salmon (farm raised) doesnt have the good Omega 3 fatty acidsChicken I freeze boneless, skinless chicken and use it a lot. It is good for Type A & O, but very bad for Type B & AB.Many kinds of fish Best ones for all types are salmon, tuna, mackerel, sardines because all are very high in Omega 3 fatty acids which are very good for heart and eyes and are not made by our bodies.Seared AHI tuna Coat tuna with a mixture of black and white sesame seeds. Sear for 2 to 3 min each side. I use a little salt before coating with the seeds.Vegetables I am trying to use vegetables that I am not used to eating. I just put the ingredient on the internet and get thousands of recipes. It has been fun. I am eating things I had never cooked or eaten before, like swiss chard, red beets with tops, rappini, kale, collard greens etc. When I eat out I usually get a dinner salad with chicken or turkey. There are so many choices in the vegetable category and this is one of the most important foods for us.Turkey Turkey is good for all blood typesRice Whole grain and wild rice. Good substitute for potatoes. No white rice. There are good packaged mixes of whole grain and wild that are very good for all blood types.DESSERTSFrozen yogurt Yogurt is very good for Type B & AB, neutral for TypeA, and avoid for Type O. My favorite is Publixs Moose Tracks and Edys Chocolate Fudge Brownie.BEVERAGES I drink one glass of red wine for dinner (very good for type A neutral for all others.) White wine is neutral for A,B,AB and avoid for O. Liquor is avoid for all types. Beer is avoid for A & O.