Eat Right for Your Blood Type Diet Analysis

Topics: Blood type, Blood, ABO blood group system Pages: 7 (2519 words) Published: April 30, 2011
Society has always been told that there is a distinct correlation between the foods one eats and ones overall health, hence the term, “You are what you eat.” There have been multiple studies on blood types and what diseases they are must prone to obtain, but it was not until recently when Dr. Peter J. D’ Adamo, in his book, Eat Right for Your Blood Type, identified the four blood types as the main advisor for determining what foods people should eat, what type of exercise one should do, and what illnesses one is most susceptible to. He mentions that blood is a large factor in your energy levels, in the efficiency with which you “burn” calories, in your emotional response to stress, and perhaps even your personality (D’ Adamo XIV).

After working in the field of blood type analysis with his father, Dr. Peter J.D’ Adamo, a second-generation naturopathic physician, became interested in discovering why certain people reacted differently towards different diet plans and exercise regimes (D’ Adamo XIV). He came to the realization that since blood was the fundamental source of nourishment to the body, perhaps some aspect of the blood could help identify these differences (D’ Adamo XIV). In his book, Eat Right for Your Blood Type, he explains that every human body has unique chemical markers called antigens. These antigens identify foreign substances that enter the body, in turn, making them the greatest defense for the immune system. There are many antigens attached to each red blood cell, but the most powerful is the one that determines blood type (D’ Adamo 19). Each blood type has a chemical structure where they are made of long sugar chains called fructose, which by itself forms the simplest of the blood types, blood Type O (D’ Adamo 18). Blood types A, B, and AB are all formed from fructose and another sugar (D’ Adamo 19).

Because the blood types are made up of specific sugars, they have antibodies to foreign sugars. When food is consumed, a chemical reaction takes place in the blood due to lectins (D’ Adamo 23). Lectins are carbohydrate-binding proteins that are found in most plants, particularly seeds and tubers such as cereal crops, potatoes, and beans (NaturalTherapy). Lectins are also proteins that do not break down easily, and they are resistant to both stomach acid and digestive enzymes (NaturalTherapy). This resistance can sometimes lead to agglutination, the clumping of Type A red blood cells by anti-A antibodies (Armstrong), and it may cause lectins to bind to the wall of the gut and damage the lining of the gut (NaturalTherapy). By observing how one’s antigens react toward certain foods and the lectins found inside of them, a person’s blood type can be determined, and most importantly, according to Dr. Peter D’ Adamo, the types of food a person should eat can be determined.

Dr. Peter J.D’ Adamo sees his, Eat Right for Your Blood Type, diet as the key to restoring your natural genetic rhythm. There are no calories to count, and each blood type and ethnicity of that blood type has to pay attention to the serving sizes they consume in each food group, for example meats, dairy, etc. There are 3 categories: those that are beneficial, those that are neutral, and those that should be completely avoided in each food group (D’ Adamo 34). There are also specific exercise programs for each blood type, and by following the guidelines, one will be able to maintain an ideal weight and improve his/her overall health.

Type O Blood is the oldest of all the blood types. A Type O does best as a meat eater. They have a hardy digestive tract, an overactive immune system, and intolerance to dietary and environmental adaptations. They respond best to stress with intense physical activity and require an efficient metabolism to stay lean and energetic (D’ Adamo 48). The Type O should stick to a high-protein and low-carbohydrate diet while restricting milks, the consumption of grains, breads, legumes, and beans (D’ Adamo 53)....
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