The document provides a list of foods and their effects on different blood types. It rates foods as either highly beneficial, neutral, or to be avoided for blood types A, B, AB, and O. Several food groups are covered including meat and poultry, seafood, dairy, oils, nuts, beans, cereals, breads, grains, vegetables, fruits, juices, spices, condiments, beverages, and herbal teas. Certain foods like broccoli, garlic, and green tea are rated as highly beneficial for multiple blood types.
Title: Sense of Smell
Presenter: Dr. Faiza, Assistant Professor of Physiology
Qualifications:
MBBS (Best Graduate, AIMC Lahore)
FCPS Physiology
ICMT, CHPE, DHPE (STMU)
MPH (GC University, Faisalabad)
MBA (Virtual University of Pakistan)
Learning Objectives:
Describe the primary categories of smells and the concept of odor blindness.
Explain the structure and location of the olfactory membrane and mucosa, including the types and roles of cells involved in olfaction.
Describe the pathway and mechanisms of olfactory signal transmission from the olfactory receptors to the brain.
Illustrate the biochemical cascade triggered by odorant binding to olfactory receptors, including the role of G-proteins and second messengers in generating an action potential.
Identify different types of olfactory disorders such as anosmia, hyposmia, hyperosmia, and dysosmia, including their potential causes.
Key Topics:
Olfactory Genes:
3% of the human genome accounts for olfactory genes.
400 genes for odorant receptors.
Olfactory Membrane:
Located in the superior part of the nasal cavity.
Medially: Folds downward along the superior septum.
Laterally: Folds over the superior turbinate and upper surface of the middle turbinate.
Total surface area: 5-10 square centimeters.
Olfactory Mucosa:
Olfactory Cells: Bipolar nerve cells derived from the CNS (100 million), with 4-25 olfactory cilia per cell.
Sustentacular Cells: Produce mucus and maintain ionic and molecular environment.
Basal Cells: Replace worn-out olfactory cells with an average lifespan of 1-2 months.
Bowman’s Gland: Secretes mucus.
Stimulation of Olfactory Cells:
Odorant dissolves in mucus and attaches to receptors on olfactory cilia.
Involves a cascade effect through G-proteins and second messengers, leading to depolarization and action potential generation in the olfactory nerve.
Quality of a Good Odorant:
Small (3-20 Carbon atoms), volatile, water-soluble, and lipid-soluble.
Facilitated by odorant-binding proteins in mucus.
Membrane Potential and Action Potential:
Resting membrane potential: -55mV.
Action potential frequency in the olfactory nerve increases with odorant strength.
Adaptation Towards the Sense of Smell:
Rapid adaptation within the first second, with further slow adaptation.
Psychological adaptation greater than receptor adaptation, involving feedback inhibition from the central nervous system.
Primary Sensations of Smell:
Camphoraceous, Musky, Floral, Pepperminty, Ethereal, Pungent, Putrid.
Odor Detection Threshold:
Examples: Hydrogen sulfide (0.0005 ppm), Methyl-mercaptan (0.002 ppm).
Some toxic substances are odorless at lethal concentrations.
Characteristics of Smell:
Odor blindness for single substances due to lack of appropriate receptor protein.
Behavioral and emotional influences of smell.
Transmission of Olfactory Signals:
From olfactory cells to glomeruli in the olfactory bulb, involving lateral inhibition.
Primitive, less old, and new olfactory systems with different path
Basavarajeeyam is a Sreshta Sangraha grantha (Compiled book ), written by Neelkanta kotturu Basavaraja Virachita. It contains 25 Prakaranas, First 24 Chapters related to Rogas& 25th to Rasadravyas.
Ozempic: Preoperative Management of Patients on GLP-1 Receptor Agonists Saeid Safari
Preoperative Management of Patients on GLP-1 Receptor Agonists like Ozempic and Semiglutide
ASA GUIDELINE
NYSORA Guideline
2 Case Reports of Gastric Ultrasound
- Video recording of this lecture in English language: https://youtu.be/lK81BzxMqdo
- Video recording of this lecture in Arabic language: https://youtu.be/Ve4P0COk9OI
- Link to download the book free: https://nephrotube.blogspot.com/p/nephrotube-nephrology-books.html
- Link to NephroTube website: www.NephroTube.com
- Link to NephroTube social media accounts: https://nephrotube.blogspot.com/p/join-nephrotube-on-social-media.html
These simplified slides by Dr. Sidra Arshad present an overview of the non-respiratory functions of the respiratory tract.
Learning objectives:
1. Enlist the non-respiratory functions of the respiratory tract
2. Briefly explain how these functions are carried out
3. Discuss the significance of dead space
4. Differentiate between minute ventilation and alveolar ventilation
5. Describe the cough and sneeze reflexes
Study Resources:
1. Chapter 39, Guyton and Hall Textbook of Medical Physiology, 14th edition
2. Chapter 34, Ganong’s Review of Medical Physiology, 26th edition
3. Chapter 17, Human Physiology by Lauralee Sherwood, 9th edition
4. Non-respiratory functions of the lungs https://academic.oup.com/bjaed/article/13/3/98/278874
Adv. biopharm. APPLICATION OF PHARMACOKINETICS : TARGETED DRUG DELIVERY SYSTEMSAkankshaAshtankar
MIP 201T & MPH 202T
ADVANCED BIOPHARMACEUTICS & PHARMACOKINETICS : UNIT 5
APPLICATION OF PHARMACOKINETICS : TARGETED DRUG DELIVERY SYSTEMS By - AKANKSHA ASHTANKAR
Local Advanced Lung Cancer: Artificial Intelligence, Synergetics, Complex Sys...Oleg Kshivets
Overall life span (LS) was 1671.7±1721.6 days and cumulative 5YS reached 62.4%, 10 years – 50.4%, 20 years – 44.6%. 94 LCP lived more than 5 years without cancer (LS=2958.6±1723.6 days), 22 – more than 10 years (LS=5571±1841.8 days). 67 LCP died because of LC (LS=471.9±344 days). AT significantly improved 5YS (68% vs. 53.7%) (P=0.028 by log-rank test). Cox modeling displayed that 5YS of LCP significantly depended on: N0-N12, T3-4, blood cell circuit, cell ratio factors (ratio between cancer cells-CC and blood cells subpopulations), LC cell dynamics, recalcification time, heparin tolerance, prothrombin index, protein, AT, procedure type (P=0.000-0.031). Neural networks, genetic algorithm selection and bootstrap simulation revealed relationships between 5YS and N0-12 (rank=1), thrombocytes/CC (rank=2), segmented neutrophils/CC (3), eosinophils/CC (4), erythrocytes/CC (5), healthy cells/CC (6), lymphocytes/CC (7), stick neutrophils/CC (8), leucocytes/CC (9), monocytes/CC (10). Correct prediction of 5YS was 100% by neural networks computing (error=0.000; area under ROC curve=1.0).
Flu Vaccine Alert in Bangalore Karnatakaaddon Scans
As flu season approaches, health officials in Bangalore, Karnataka, are urging residents to get their flu vaccinations. The seasonal flu, while common, can lead to severe health complications, particularly for vulnerable populations such as young children, the elderly, and those with underlying health conditions.
Dr. Vidisha Kumari, a leading epidemiologist in Bangalore, emphasizes the importance of getting vaccinated. "The flu vaccine is our best defense against the influenza virus. It not only protects individuals but also helps prevent the spread of the virus in our communities," he says.
This year, the flu season is expected to coincide with a potential increase in other respiratory illnesses. The Karnataka Health Department has launched an awareness campaign highlighting the significance of flu vaccinations. They have set up multiple vaccination centers across Bangalore, making it convenient for residents to receive their shots.
To encourage widespread vaccination, the government is also collaborating with local schools, workplaces, and community centers to facilitate vaccination drives. Special attention is being given to ensuring that the vaccine is accessible to all, including marginalized communities who may have limited access to healthcare.
Residents are reminded that the flu vaccine is safe and effective. Common side effects are mild and may include soreness at the injection site, mild fever, or muscle aches. These side effects are generally short-lived and far less severe than the flu itself.
Healthcare providers are also stressing the importance of continuing COVID-19 precautions. Wearing masks, practicing good hand hygiene, and maintaining social distancing are still crucial, especially in crowded places.
Protect yourself and your loved ones by getting vaccinated. Together, we can help keep Bangalore healthy and safe this flu season. For more information on vaccination centers and schedules, residents can visit the Karnataka Health Department’s official website or follow their social media pages.
Stay informed, stay safe, and get your flu shot today!
Title: Sense of Taste
Presenter: Dr. Faiza, Assistant Professor of Physiology
Qualifications:
MBBS (Best Graduate, AIMC Lahore)
FCPS Physiology
ICMT, CHPE, DHPE (STMU)
MPH (GC University, Faisalabad)
MBA (Virtual University of Pakistan)
Learning Objectives:
Describe the structure and function of taste buds.
Describe the relationship between the taste threshold and taste index of common substances.
Explain the chemical basis and signal transduction of taste perception for each type of primary taste sensation.
Recognize different abnormalities of taste perception and their causes.
Key Topics:
Significance of Taste Sensation:
Differentiation between pleasant and harmful food
Influence on behavior
Selection of food based on metabolic needs
Receptors of Taste:
Taste buds on the tongue
Influence of sense of smell, texture of food, and pain stimulation (e.g., by pepper)
Primary and Secondary Taste Sensations:
Primary taste sensations: Sweet, Sour, Salty, Bitter, Umami
Chemical basis and signal transduction mechanisms for each taste
Taste Threshold and Index:
Taste threshold values for Sweet (sucrose), Salty (NaCl), Sour (HCl), and Bitter (Quinine)
Taste index relationship: Inversely proportional to taste threshold
Taste Blindness:
Inability to taste certain substances, particularly thiourea compounds
Example: Phenylthiocarbamide
Structure and Function of Taste Buds:
Composition: Epithelial cells, Sustentacular/Supporting cells, Taste cells, Basal cells
Features: Taste pores, Taste hairs/microvilli, and Taste nerve fibers
Location of Taste Buds:
Found in papillae of the tongue (Fungiform, Circumvallate, Foliate)
Also present on the palate, tonsillar pillars, epiglottis, and proximal esophagus
Mechanism of Taste Stimulation:
Interaction of taste substances with receptors on microvilli
Signal transduction pathways for Umami, Sweet, Bitter, Sour, and Salty tastes
Taste Sensitivity and Adaptation:
Decrease in sensitivity with age
Rapid adaptation of taste sensation
Role of Saliva in Taste:
Dissolution of tastants to reach receptors
Washing away the stimulus
Taste Preferences and Aversions:
Mechanisms behind taste preference and aversion
Influence of receptors and neural pathways
Impact of Sensory Nerve Damage:
Degeneration of taste buds if the sensory nerve fiber is cut
Abnormalities of Taste Detection:
Conditions: Ageusia, Hypogeusia, Dysgeusia (parageusia)
Causes: Nerve damage, neurological disorders, infections, poor oral hygiene, adverse drug effects, deficiencies, aging, tobacco use, altered neurotransmitter levels
Neurotransmitters and Taste Threshold:
Effects of serotonin (5-HT) and norepinephrine (NE) on taste sensitivity
Supertasters:
25% of the population with heightened sensitivity to taste, especially bitterness
Increased number of fungiform papillae
Title: Sense of Smell
Presenter: Dr. Faiza, Assistant Professor of Physiology
Qualifications:
MBBS (Best Graduate, AIMC Lahore)
FCPS Physiology
ICMT, CHPE, DHPE (STMU)
MPH (GC University, Faisalabad)
MBA (Virtual University of Pakistan)
Learning Objectives:
Describe the primary categories of smells and the concept of odor blindness.
Explain the structure and location of the olfactory membrane and mucosa, including the types and roles of cells involved in olfaction.
Describe the pathway and mechanisms of olfactory signal transmission from the olfactory receptors to the brain.
Illustrate the biochemical cascade triggered by odorant binding to olfactory receptors, including the role of G-proteins and second messengers in generating an action potential.
Identify different types of olfactory disorders such as anosmia, hyposmia, hyperosmia, and dysosmia, including their potential causes.
Key Topics:
Olfactory Genes:
3% of the human genome accounts for olfactory genes.
400 genes for odorant receptors.
Olfactory Membrane:
Located in the superior part of the nasal cavity.
Medially: Folds downward along the superior septum.
Laterally: Folds over the superior turbinate and upper surface of the middle turbinate.
Total surface area: 5-10 square centimeters.
Olfactory Mucosa:
Olfactory Cells: Bipolar nerve cells derived from the CNS (100 million), with 4-25 olfactory cilia per cell.
Sustentacular Cells: Produce mucus and maintain ionic and molecular environment.
Basal Cells: Replace worn-out olfactory cells with an average lifespan of 1-2 months.
Bowman’s Gland: Secretes mucus.
Stimulation of Olfactory Cells:
Odorant dissolves in mucus and attaches to receptors on olfactory cilia.
Involves a cascade effect through G-proteins and second messengers, leading to depolarization and action potential generation in the olfactory nerve.
Quality of a Good Odorant:
Small (3-20 Carbon atoms), volatile, water-soluble, and lipid-soluble.
Facilitated by odorant-binding proteins in mucus.
Membrane Potential and Action Potential:
Resting membrane potential: -55mV.
Action potential frequency in the olfactory nerve increases with odorant strength.
Adaptation Towards the Sense of Smell:
Rapid adaptation within the first second, with further slow adaptation.
Psychological adaptation greater than receptor adaptation, involving feedback inhibition from the central nervous system.
Primary Sensations of Smell:
Camphoraceous, Musky, Floral, Pepperminty, Ethereal, Pungent, Putrid.
Odor Detection Threshold:
Examples: Hydrogen sulfide (0.0005 ppm), Methyl-mercaptan (0.002 ppm).
Some toxic substances are odorless at lethal concentrations.
Characteristics of Smell:
Odor blindness for single substances due to lack of appropriate receptor protein.
Behavioral and emotional influences of smell.
Transmission of Olfactory Signals:
From olfactory cells to glomeruli in the olfactory bulb, involving lateral inhibition.
Primitive, less old, and new olfactory systems with different path
Basavarajeeyam is a Sreshta Sangraha grantha (Compiled book ), written by Neelkanta kotturu Basavaraja Virachita. It contains 25 Prakaranas, First 24 Chapters related to Rogas& 25th to Rasadravyas.
Ozempic: Preoperative Management of Patients on GLP-1 Receptor Agonists Saeid Safari
Preoperative Management of Patients on GLP-1 Receptor Agonists like Ozempic and Semiglutide
ASA GUIDELINE
NYSORA Guideline
2 Case Reports of Gastric Ultrasound
- Video recording of this lecture in English language: https://youtu.be/lK81BzxMqdo
- Video recording of this lecture in Arabic language: https://youtu.be/Ve4P0COk9OI
- Link to download the book free: https://nephrotube.blogspot.com/p/nephrotube-nephrology-books.html
- Link to NephroTube website: www.NephroTube.com
- Link to NephroTube social media accounts: https://nephrotube.blogspot.com/p/join-nephrotube-on-social-media.html
These simplified slides by Dr. Sidra Arshad present an overview of the non-respiratory functions of the respiratory tract.
Learning objectives:
1. Enlist the non-respiratory functions of the respiratory tract
2. Briefly explain how these functions are carried out
3. Discuss the significance of dead space
4. Differentiate between minute ventilation and alveolar ventilation
5. Describe the cough and sneeze reflexes
Study Resources:
1. Chapter 39, Guyton and Hall Textbook of Medical Physiology, 14th edition
2. Chapter 34, Ganong’s Review of Medical Physiology, 26th edition
3. Chapter 17, Human Physiology by Lauralee Sherwood, 9th edition
4. Non-respiratory functions of the lungs https://academic.oup.com/bjaed/article/13/3/98/278874
Adv. biopharm. APPLICATION OF PHARMACOKINETICS : TARGETED DRUG DELIVERY SYSTEMSAkankshaAshtankar
MIP 201T & MPH 202T
ADVANCED BIOPHARMACEUTICS & PHARMACOKINETICS : UNIT 5
APPLICATION OF PHARMACOKINETICS : TARGETED DRUG DELIVERY SYSTEMS By - AKANKSHA ASHTANKAR
Local Advanced Lung Cancer: Artificial Intelligence, Synergetics, Complex Sys...Oleg Kshivets
Overall life span (LS) was 1671.7±1721.6 days and cumulative 5YS reached 62.4%, 10 years – 50.4%, 20 years – 44.6%. 94 LCP lived more than 5 years without cancer (LS=2958.6±1723.6 days), 22 – more than 10 years (LS=5571±1841.8 days). 67 LCP died because of LC (LS=471.9±344 days). AT significantly improved 5YS (68% vs. 53.7%) (P=0.028 by log-rank test). Cox modeling displayed that 5YS of LCP significantly depended on: N0-N12, T3-4, blood cell circuit, cell ratio factors (ratio between cancer cells-CC and blood cells subpopulations), LC cell dynamics, recalcification time, heparin tolerance, prothrombin index, protein, AT, procedure type (P=0.000-0.031). Neural networks, genetic algorithm selection and bootstrap simulation revealed relationships between 5YS and N0-12 (rank=1), thrombocytes/CC (rank=2), segmented neutrophils/CC (3), eosinophils/CC (4), erythrocytes/CC (5), healthy cells/CC (6), lymphocytes/CC (7), stick neutrophils/CC (8), leucocytes/CC (9), monocytes/CC (10). Correct prediction of 5YS was 100% by neural networks computing (error=0.000; area under ROC curve=1.0).
Flu Vaccine Alert in Bangalore Karnatakaaddon Scans
As flu season approaches, health officials in Bangalore, Karnataka, are urging residents to get their flu vaccinations. The seasonal flu, while common, can lead to severe health complications, particularly for vulnerable populations such as young children, the elderly, and those with underlying health conditions.
Dr. Vidisha Kumari, a leading epidemiologist in Bangalore, emphasizes the importance of getting vaccinated. "The flu vaccine is our best defense against the influenza virus. It not only protects individuals but also helps prevent the spread of the virus in our communities," he says.
This year, the flu season is expected to coincide with a potential increase in other respiratory illnesses. The Karnataka Health Department has launched an awareness campaign highlighting the significance of flu vaccinations. They have set up multiple vaccination centers across Bangalore, making it convenient for residents to receive their shots.
To encourage widespread vaccination, the government is also collaborating with local schools, workplaces, and community centers to facilitate vaccination drives. Special attention is being given to ensuring that the vaccine is accessible to all, including marginalized communities who may have limited access to healthcare.
Residents are reminded that the flu vaccine is safe and effective. Common side effects are mild and may include soreness at the injection site, mild fever, or muscle aches. These side effects are generally short-lived and far less severe than the flu itself.
Healthcare providers are also stressing the importance of continuing COVID-19 precautions. Wearing masks, practicing good hand hygiene, and maintaining social distancing are still crucial, especially in crowded places.
Protect yourself and your loved ones by getting vaccinated. Together, we can help keep Bangalore healthy and safe this flu season. For more information on vaccination centers and schedules, residents can visit the Karnataka Health Department’s official website or follow their social media pages.
Stay informed, stay safe, and get your flu shot today!
Title: Sense of Taste
Presenter: Dr. Faiza, Assistant Professor of Physiology
Qualifications:
MBBS (Best Graduate, AIMC Lahore)
FCPS Physiology
ICMT, CHPE, DHPE (STMU)
MPH (GC University, Faisalabad)
MBA (Virtual University of Pakistan)
Learning Objectives:
Describe the structure and function of taste buds.
Describe the relationship between the taste threshold and taste index of common substances.
Explain the chemical basis and signal transduction of taste perception for each type of primary taste sensation.
Recognize different abnormalities of taste perception and their causes.
Key Topics:
Significance of Taste Sensation:
Differentiation between pleasant and harmful food
Influence on behavior
Selection of food based on metabolic needs
Receptors of Taste:
Taste buds on the tongue
Influence of sense of smell, texture of food, and pain stimulation (e.g., by pepper)
Primary and Secondary Taste Sensations:
Primary taste sensations: Sweet, Sour, Salty, Bitter, Umami
Chemical basis and signal transduction mechanisms for each taste
Taste Threshold and Index:
Taste threshold values for Sweet (sucrose), Salty (NaCl), Sour (HCl), and Bitter (Quinine)
Taste index relationship: Inversely proportional to taste threshold
Taste Blindness:
Inability to taste certain substances, particularly thiourea compounds
Example: Phenylthiocarbamide
Structure and Function of Taste Buds:
Composition: Epithelial cells, Sustentacular/Supporting cells, Taste cells, Basal cells
Features: Taste pores, Taste hairs/microvilli, and Taste nerve fibers
Location of Taste Buds:
Found in papillae of the tongue (Fungiform, Circumvallate, Foliate)
Also present on the palate, tonsillar pillars, epiglottis, and proximal esophagus
Mechanism of Taste Stimulation:
Interaction of taste substances with receptors on microvilli
Signal transduction pathways for Umami, Sweet, Bitter, Sour, and Salty tastes
Taste Sensitivity and Adaptation:
Decrease in sensitivity with age
Rapid adaptation of taste sensation
Role of Saliva in Taste:
Dissolution of tastants to reach receptors
Washing away the stimulus
Taste Preferences and Aversions:
Mechanisms behind taste preference and aversion
Influence of receptors and neural pathways
Impact of Sensory Nerve Damage:
Degeneration of taste buds if the sensory nerve fiber is cut
Abnormalities of Taste Detection:
Conditions: Ageusia, Hypogeusia, Dysgeusia (parageusia)
Causes: Nerve damage, neurological disorders, infections, poor oral hygiene, adverse drug effects, deficiencies, aging, tobacco use, altered neurotransmitter levels
Neurotransmitters and Taste Threshold:
Effects of serotonin (5-HT) and norepinephrine (NE) on taste sensitivity
Supertasters:
25% of the population with heightened sensitivity to taste, especially bitterness
Increased number of fungiform papillae
Tom Selleck Health: A Comprehensive Look at the Iconic Actor’s Wellness Journeygreendigital
Tom Selleck, an enduring figure in Hollywood. has captivated audiences for decades with his rugged charm, iconic moustache. and memorable roles in television and film. From his breakout role as Thomas Magnum in Magnum P.I. to his current portrayal of Frank Reagan in Blue Bloods. Selleck's career has spanned over 50 years. But beyond his professional achievements. fans have often been curious about Tom Selleck Health. especially as he has aged in the public eye.
Follow us on: Pinterest
Introduction
Many have been interested in Tom Selleck health. not only because of his enduring presence on screen but also because of the challenges. and lifestyle choices he has faced and made over the years. This article delves into the various aspects of Tom Selleck health. exploring his fitness regimen, diet, mental health. and the challenges he has encountered as he ages. We'll look at how he maintains his well-being. the health issues he has faced, and his approach to ageing .
Early Life and Career
Childhood and Athletic Beginnings
Tom Selleck was born on January 29, 1945, in Detroit, Michigan, and grew up in Sherman Oaks, California. From an early age, he was involved in sports, particularly basketball. which played a significant role in his physical development. His athletic pursuits continued into college. where he attended the University of Southern California (USC) on a basketball scholarship. This early involvement in sports laid a strong foundation for his physical health and disciplined lifestyle.
Transition to Acting
Selleck's transition from an athlete to an actor came with its physical demands. His first significant role in "Magnum P.I." required him to perform various stunts and maintain a fit appearance. This role, which he played from 1980 to 1988. necessitated a rigorous fitness routine to meet the show's demands. setting the stage for his long-term commitment to health and wellness.
Fitness Regimen
Workout Routine
Tom Selleck health and fitness regimen has evolved. adapting to his changing roles and age. During his "Magnum, P.I." days. Selleck's workouts were intense and focused on building and maintaining muscle mass. His routine included weightlifting, cardiovascular exercises. and specific training for the stunts he performed on the show.
Selleck adjusted his fitness routine as he aged to suit his body's needs. Today, his workouts focus on maintaining flexibility, strength, and cardiovascular health. He incorporates low-impact exercises such as swimming, walking, and light weightlifting. This balanced approach helps him stay fit without putting undue strain on his joints and muscles.
Importance of Flexibility and Mobility
In recent years, Selleck has emphasized the importance of flexibility and mobility in his fitness regimen. Understanding the natural decline in muscle mass and joint flexibility with age. he includes stretching and yoga in his routine. These practices help prevent injuries, improve posture, and maintain mobilit
Tom Selleck Health: A Comprehensive Look at the Iconic Actor’s Wellness Journey
Blood group diet
1. +
O
X
ITEM DESCRIPTION
A MEAT & POULTRY
1 Beef + X O X
2 Lamb + X + +
3 Mutton + X + +
4 Veal + X O X
5 Pork X X X X
6 Chicken O O X X
7 Duck O X X X
8 Quail O X X X
9 Rabbit O X + +
10 Turkey O O O +
11 Ham X X X X
12 Bacon X X X X
13 Goose X X X X
B SEAFOOD
1 Cod + + + +
2 Mackeral + + + +
3 Snapper + O O O
4 Salmon + + O O
5 Sardines + + + +
6 Swordfish + O O O
7 Abalone O O O O
8 Tuna O O O +
9 Red Snapper + + O +
10 Carp O + O O
11 Anchovy (Ikan Bilis) O X X X
12 Clams O X X X
13 Crab O X X X
14 Crayfish O X X X
15 Eels O X X X
16 Frogs's legs O X X X
17 Grouper O + + +
18 Haddock O X + X
19 Herring O X O X
20 Lobster O X X X
21 Mussels O X O O
22 Oysters O X X X
23 Prawns/shrimp O X X X
24 Scallops O X O O
25 Sea bass O O X X
26 Sea Trout O + + +
27 Sole X X O X
GROUP ABGROUP BGROUP AGROUP O
----- AVOID, FOOD ACTS LIKE A POISON
EAT RIGHT FOR YOUR BLOOD TYPE
----- HIGHLY BENEFICIAL, FOOD ACTS LIKE MEDICINE
----- NEUTRAL, FOOD ACTS LIKE A FOOD
2. +
O
X
ITEM DESCRIPTION GROUP ABGROUP BGROUP AGROUP O
----- AVOID, FOOD ACTS LIKE A POISON
EAT RIGHT FOR YOUR BLOOD TYPE
----- HIGHLY BENEFICIAL, FOOD ACTS LIKE MEDICINE
----- NEUTRAL, FOOD ACTS LIKE A FOOD
28 Shark O O O O
29 Squid O X O O
30 Catfish X X O O
31 Octopus X X X X
32 Smoked salmon X X X X
C DAIRY PRODUCTS & EGGS
1 Eggs O O + +
2 Soya milk O + O O
3 Milk - whole X O
4 Milk - semi skimmed, skimmed X X + O
5 Goat's milk X O + +
6 Yogurt X O + O
7 Butter O X O X
8 Cottage Cheese X X + +
9 Cheddar Cheese X X O O
10 Mozarella Cheese + O + +
11 Ice cream X X X X
D OILS & FATS
1 Olive oil + + + +
2 Cod liver oil O O O O
3 Sesame oil O X X X
4 Corn oil X X X X
5 Groundnut oil X X X O
6 Safflower oil X X X X
7 Sunflower oil O X X
8 Rapseed (Canola) oil
O O X O
E NUTS & SEEDS
1 Almonds O O O O
2 Chestnuts O O O +
3 Hazelnuts O O X X
4 Macadamia nuts O O O O
5 Sesame seeds O O X X
6 Sunflower seeds O O X X
7 Cashew nuts X X X O
8 Peanuts X + X +
9 Peanut butter X + X +
10 Pumpkin seeds + + X
11 Brazil nuts X X O O
12 Walnuts + O O +
unknown
unknown
unknown
unknown
3. +
O
X
ITEM DESCRIPTION GROUP ABGROUP BGROUP AGROUP O
----- AVOID, FOOD ACTS LIKE A POISON
EAT RIGHT FOR YOUR BLOOD TYPE
----- HIGHLY BENEFICIAL, FOOD ACTS LIKE MEDICINE
----- NEUTRAL, FOOD ACTS LIKE A FOOD
F BEANS
1 Black-eyed beans + + X X
2 Black beans O + X X
3 Chick-peas O X X O
4 Green peas O O O O
5 Kidney beans X X + X
6 Soya beans X +
7 Red soya beans/Red brans + O +
8 Sugar-snap brans & peas O O O O
G CEREALS
1 Barley O O X O
2 Oat bran O O + +
3 Oatmeal O O + +
4 Rice bran O O + +
5 Rice-puffed O O + +
6 Cornflakes X O X X
7 Wheat bran X X X O
8 Wheatgerm X X X X
9 Buckwheat O + X X
H BREADS & MUFFINS
1 Sprouted-wheat Essence bread + + + +
2 Brown rice bread O O + +
3 Gluten-free bread O O O O
4 Multi-grain bread X X X O
5 Wholewheat bread X X X O
6 Corn muffins X O X X
7 Hi-protein bread unknown O O
I GRAINS & PASTAS
1 Barley flour O O X X
2 Rice flour O + + +
3 Rice vermicelli O
4 Rice - basmati, brown white O O O +
5 Oat flour X + + +
6 Plain flour X X O O
7 Self-raising flour X X O O
8 Wholewheat flour X X X O
9 Tapioca flour O O X X
J VEGETABLES & SPROUTS
1 Broccoli + + + +
unknown
unknown
unknown
unknown
unknown
unknown
unknown
4. +
O
X
ITEM DESCRIPTION GROUP ABGROUP BGROUP AGROUP O
----- AVOID, FOOD ACTS LIKE A POISON
EAT RIGHT FOR YOUR BLOOD TYPE
----- HIGHLY BENEFICIAL, FOOD ACTS LIKE MEDICINE
----- NEUTRAL, FOOD ACTS LIKE A FOOD
2 Avocado X O X X
3 Brussels sprouts + O
4 Broad beans X + X
5 Cabbage - Chinese, red, white X X + O
6 Cauliflower X O + +
7 Garlic + + O +
8 Leeks + O O
9 Okra - ladies' finger + + O O
10 Onions + + O O
11 Parsley + + + +
12 Peppers, red + X + X
13 Peppers, green and yellow O X + X
14 Pumpkin + + X O
15 Seaweeds + O O O
16 Spinach + + O O
17 Sweet potatoes + X + +
18 Potatoes - red, white X X O O
19 Tapioca +
20 Asparagus O O O O
21 Bamboo shoots O O O O
22 Carrots O O + O
23 Celery O O O +
24 Chilli peppers O X O X
25 Coriander O O O O
26 Cucumber O O O +
27 Ginger O + O O
28 Lettuce O O O O
29 Mushrooms - cultivated X X O O
30 Tofu O + X +
31 Tomatoes O X X O
32 Yams O X + +
33 Sweetcorn X O X X
34 Mung bean sprouts O O X X
35 Bak choy O O O
36 Beat Roots O O + +
37 Water chestnuts O O O O
K FRUITS
1 Bananas O X + X
2 Cranberries O O + +
3 Grapes - black, green, purple, red O O + +
4 Papaya O X + O
5 Pineapple O + + O
unknown
unknown
unknown
unknown
unknownunknownunknown
5. +
O
X
ITEM DESCRIPTION GROUP ABGROUP BGROUP AGROUP O
----- AVOID, FOOD ACTS LIKE A POISON
EAT RIGHT FOR YOUR BLOOD TYPE
----- HIGHLY BENEFICIAL, FOOD ACTS LIKE MEDICINE
----- NEUTRAL, FOOD ACTS LIKE A FOOD
6 Plums - green, purple, red + + + +
7 Raisins O O O
8 Apples O O O O
9 Apricots O + O O
10 Blackcurrants O O O O
11 Blueberries O O O O
12 Cherries O + O +
13 Dates/Red dates O O O O
14 Figs - dried, fresh + + O +
15 Grapefruit O + O O
16 Guava O O O X
17 Kiwi O O O O
18 Lemons O + O O
19 Limes O O O O
20 Lychees O O O O
21 Mangoes O X O X
22 Melons - honeydew, cantaloupe X X O O
23 Watermelons O O O O
24 Nectarines O O O O
25 Peaches O O O O
26 Oranges/Tangerines X X O O
27 Pears O O O O
28 Prunes + + O O
29 Raspberries O O O O
30 Strawberries X O O O
31 Coconuts X X X X
32 Persimmons O O X X
33 Star fruit O O X X
L JUICES & FLUIDS
1 Cabbage juice X O + +
2 Cranberry juice O O + +
3 Grape juice O O + +
4 Papaya juice O X + +
5 Pineapple juice + + + O
6 Apple cider X O O O
7 Apple juice X O O O
8 Apricot juice O + O O
9 Carrot juice O + O +
10 Celery juice O + O +
11 Cucumber juice O O O O
12 Grapefruit juice O + O O
13 Orange juice X X O X
6. +
O
X
ITEM DESCRIPTION GROUP ABGROUP BGROUP AGROUP O
----- AVOID, FOOD ACTS LIKE A POISON
EAT RIGHT FOR YOUR BLOOD TYPE
----- HIGHLY BENEFICIAL, FOOD ACTS LIKE MEDICINE
----- NEUTRAL, FOOD ACTS LIKE A FOOD
14 Prune juice + + O O
15 Water with lemon juice + O O
16 Tomato juice O X X
M SPICES, DRIED HERBS & FLAVOURINGS
1 Curry Powder + O + +
2 Horseradish O O + +
3 Parsley O + +
4 Basil O O O O
5 Chocolate O O O O
6 Coriander O O O O
7 Garlic O + O O
8 Ginger O
9 Honey O O O O
10 Mint O O O O
11 Miso O + O +
12 Mustard O O O O
13 Peppermint O O O O
14 Salt O O O O
15 Soy sauce O + O O
16 Sugar - brown, white O O O O
17 Vinegars X X O X
18 Cornflour X O X X
19 Pepper - black & white X X X X
N CONDIMENTS
1 Jam ( acceptable fruits above) O O O O
2 Mayonnaise X X O O
3 Mustard O O O O
4 Pickles X X O X
5 Salad dressing (from acceptable ingredients) O O O O
6 Tomato ketchup X X X X
7 Worcester sauce O X O X
O BEVERAGES & HERBAL TEAS
1 Green tea O + + +
2 Coffee - decaf, regular X + O +
3 Tea - decaf, regular X X O X
4 Lager O X O O
5 Wine - red O + O O
6 Wine - white O O O O
7 Distilled spirits X X X X
8 Soda water + O
unknownunknown
unknown
unknown
unknown unknown
unknown
7. +
O
X
ITEM DESCRIPTION GROUP ABGROUP BGROUP AGROUP O
----- AVOID, FOOD ACTS LIKE A POISON
EAT RIGHT FOR YOUR BLOOD TYPE
----- HIGHLY BENEFICIAL, FOOD ACTS LIKE MEDICINE
----- NEUTRAL, FOOD ACTS LIKE A FOOD
9 Soda - cola, diet, others X X X X
10 Seltzer water + X X O
11 Ginger tea + + + +
12 Ginseng O + + +
13 Peppermint tea + O + O
14 Alfalfa X + O +
15 Echinacea X + O +
16 Dong quai (Chinese herb) O O O
17 Aloe X + X X
P FOODS ENCOURAGE WEIGHT GAIN Sweetcorn Meat Sweetcorn Red meat
Kidney beans Dairy foods Peanuts Kidney beans
Cabbage Kidney beans Sesame seeds Seeds
Brussel sprout Lima beans Buckwheat Sweetcorn
Cauliflower Wheat Wheat Buckwheat
Q FOODS ENCOURAGE WEIGHT LOSS Sea food Vegetable oils Green vege Tofu
Iodized salt Soya foods Meat Seafood
Liver Vegetables Liver Green vege
Red meat Pineapple Eggs Dairy products
Spinach Alkaline fruits
Broccoli Pineapples
unknown