Phenomenon of nutrition by blood group, or which blood group is yours?

 It is very likely that when you will have read this article your life will radically change. That simply depends on your attitude, ability to receive and process information, curiosity and human aspiration to continuously improve own life quality. Undoubtedly you will immediately have a natural question: why haven’t I heard about this before and isn’t it some usual promotional article? Many perhaps have heard about nutrition by blood group, though information perhaps was not comprehensive enough or even negative. We often hear, but do not listen. The idea is too simple, not intriguing, so like all simple ideas (and these often are the best) it is rejected beforehand without going deeper into its essence. In addition, this truth for very many is disadvantageous. First of all, for food and pharmaceutical industry, where megabucks are earned and business is on the old beaten path to guaranteed profit. Putting the ideas expressed here into practice would mean a revolution, in our minds first of all. On the other hand, it would result in dramatic changes in the field of health, which, in turn, would require some additional investments from “sharks” of food industry. But let us start from the beginning.

 A long time ago when people were proudly spraying DDT on their crops, one USA doctor practiced a method that was unusual and at first glance contradictory to common sense: he was treating his patients not with medications, but with food. His colleagues would have long ago announced him being a charlatan and brought him to doctors’ court of honour, but there was one single circumstance that prevented this: his percentage of successfully cured patients was the highest. Often he used to undertake treating and cured such patients that classic medicine had had attributed to the category of the hopeless. Therefore doctor James D’Adamo purely empirically, by the method of experiments and failures, arrived at conclusion that human healthiness or illness is in many cases determined by blood group and nutrition habits, in other words, there is a direct relation between blood group and food eaten. Following his intuition of doctor-practician and extensive experience, he was successfully treating his patients thus earning himself recognition and general respect, but could not scientifically ground his theory confirming the relation between nutrition and blood genome, although facts-based material confirming the blood-food link was accumulating, there were more and more cured patients and all this simply had to be systematized. But at that time science in this field was, figuratively speaking, a bit lame. For the picture to be clearer, we should go back in time a little. So the prehistory of all the events being discussed here is the following.

 In 1881, researching the influence of natural poison on living organisms and not wanting to torture animals in laboratories, scientist Stihlmark mixed castor oil with fresh blood right in the test tube. The red corpuscles were immediately bound, and the blood coagulated. In other words, it became “dead”. After fifty years the other scientists found that blood is made coagulated by a protein it contains – toxin ricin. Some time has passed and from anise another poisonous protein was isolated: toxin arbin that also bound red corpuscles. Thus the poison working mechanism became known. Scientists unwearyingly continued working and the results of their researches were stunning. After many researches have been carried out it was proven that all food products, of both animal and plant origin (for example, tomatoes, nuts or meat) contain substances that poison human blood. These were named lectins. But these conclusions of scientists did not receive any greater attention. At that time humanity was concerned with much more serious matters, such as danger of nuclear war and pandemics of cardiovascular diseases and cancer raging in the world. Furthermore, lectins of food products were doing their dirty work inconsistently: for some people they truly glued corpuscles, for others effect of their activity was weak, while some patients were not affected by them at all. For the sake of clarity, here is some information about blood. When much blood is lost, death occurs. In is a fact that is obvious and known for all for thousands of years already. Since the beginning of the XXVII century medics were trying to transfuse blood for injured people, but the results were unexplainable: sometimes the patients survived, but most often they died. Medics were trying to transfuse blood of lambs, dogs or rabbits, sometimes even milk and salty water, but such experiments always had grave consequences. Until the beginning of the XXth century loss of blood remained the main cause of death of women when giving birth to children and of injured soldiers. Human losses in the World War I would have been huge without the already mentioned experiments with arbin and ricin. In 1900 American scientist Karl Landsteiner, after many times of rechecking the results of experiments with blood once noticed that human blood samples taken even from different patients and mixed in test tube sometimes coagulate, but sometimes do not. Surprised and intrigued by his discovery he continued researches into human blood and found that four blood groups exist. He also ascertained their compatibilities, thus work of doctors became much easier. The World War I began. It is not possible to estimate how many lives were saved thanks to the discovery made by K.Landsteiner, but the figures should be impressive. The merits of the scientist were evaluated: for this discovery K.Landsteiner was awarded the Nobel Prize.

 The four blood groups in the stable logics of nature have been existing uninterruptedly since the earliest moment of human appearance until the present day. Blood group determines the entire immune system of the body and is the most important factor when characterizing health. The groups are determined by the presence of A, B, and O antigens in blood. The fourth blood group has two A and B antigens; therefore its conditional marking is AB. The letters ABO simply indicate order of positioning of sugar fructose in molecule. The blood group antigen is like a sentry at the gate, creating antibodies repulsing dangerous intruders. When an antibody encounters a hostile antigen of an intruder a reaction (called agglutination) occurs. The antibody attaches to virus antigen and makes it very sticky. When cells, viruses, parasites and bacteria are bound, it is easier to expel them out of the body and protect it in this way. At the first glance it may seem that such information can be interesting to a doctor only, but let us not be in a hurry with conclusions. The blood group antigen that recognizes and later destroys intruders into organism is the main weapon of the immune system and only because of this weapon we do not die when eating foods not suitable for us in respect of the blood. These antigens simply neutralize the poisonous lectins. Oh, one correction is needed here: we must eat food products that are suitable for our blood group.

 So what happens if we eat “others” food? Blood is simply unable to fight such an abundance of hostile lectins, the immunity is getting weaker and if we do that systematically and for a long time the chance to get ill with various diseases, the origin of which in medical encyclopaedias is labelled with “etymology of the disease is unknown”, increases. A typical example in this case would be people with blood of second group A (II) and “designed” by nature as semi-vegetarians, but accustomed to eating lots of meat products. Around the fortieth year of life they are definitely ill not with one, but with several diseases, from cardiovascular through kidney and liver to what people call “deposits of salt”. One can sometimes hear an opinion that human organism is very plastic and if it starts receiving food of any particular kind it adapts to it very fast. Yes, a human survives, but that is all. Formation of blood groups took hundreds of thousands years and life of one person in this context means only milliseconds. In this case nature does not see very well if you have a bronze axe or already a pen in your hand. Therefore blood group is a precise marking that determines the conditions of our existence. Resisting nature makes no sense, it is better to be its ally instead, then nature itself will be on your side.

 Of course, Peter D’Adamo succeeded more than his father, because at that time science was significantly advanced already. A talented scientist William Boyd isolated body-poisoning lectins from 262 plants attributed to 63 families and 186 genera. In addition, he precisely identified what plants are suitable to which blood group. However, Boyd’s interest in lectins was rather abstract. He was interested in the very fact of blood binding only. Meanwhile naturopath doctor P. D’Adamo realized that this information is a key to good health and he started purposeful researches into relationship between blood and food. He put forward a hypothesis that if food unsuitable for blood is eaten day after day, antigens do not manage to fight lectins of unsuitable food in time and immunity gets weak, a person develops various diseases. Furthermore, he identified that lectins not only bind blood, but also disorder digestion and absorption of proteins, damage surface layer of intestine, for this reason permeability of its walls decreases, and that lectins also block production of digestion ferments thus worsening absorption of all nutrients, including vitamins and minerals, provoke arthritis (deposition of salts).

 Here is the general conclusion of research work carried out by Peter D’Adamo: only a small percentage of diseases are of genetic nature, most diseases develop due to eating of food unsuitable for blood and thus poisoning blood with lectins. Therefore people of each blood group should only eat strictly according to their nutrition plan and only foods that are suitable for that blood group. On one hand, it seems that it is a firm and very bold statement. On the other hand, try to remember if you ever experienced joint pain and doctor advised you to take glucosamine with chondroitine. You used more than one package and most likely it helped: the pain disappeared. Do you know how glucosamine works? It simply blocks whey lectins that cause joint pain.

 When a person eats foods mixed in any way, the hormone system of the organism suffers and for this reason fats start accumulating causing additional problems. Conditions to get ill with other, more serious diseases are created. But if a person switches to eating “his” products, without huge efforts the fat layer gradually gets thinned to normal, body weight becomes normal as well.

 Not less useful researches in this field continue to be conducted under supervision of Peter D’Adamo. But discussion of these remains for the next time.

 Literature used: P.D’Adamo. Live right4yourtype, right4yourtype encyclopaedia, J.Weider’s magazine “Muscle ‘n’ Fitness”.