This article discusses:

Blood types
The Scientific Details
The Food Connection
The Weight Loss Connection
Weight Loss and Gain Factors

This program shows you how to:

Avoid many common viruses and infections

Lose weight as your body rids itself of toxins and fats

Gain in body energy which will speed up healing

Determine your genetic susceptibility to certain diseases

Avoid many factors which cause cell deterioration, thus slowing down the aging process

The Blood Type Diet is the restoration of your natural genetic rhythm.

Blood types are A, B, AB and O
Find out how to use Blood Typing Foods to help your Body Heal
The Eat Right Blood Type Store


Don't know your blood type? Home Blood Typing kits are available at the Eat Right Blood Type Store

The blood typing indicates the absence of the antibodies of the type. Eg. AB has no anti-A or anti-B antibodies. Therefore the body takes anything that “looks” A-like or B-like as itself and does not produce any antibodies.

O Type = hunter, protein meat was the main food staple, strong immune system as it builds antibodies to anything than looks like A or B. It has no blood antigens, allowing compatibility of a specific range of food.
                  Books and Supplements at the Blood Type Store

Type A = grains and livestock cultivation, community effort required, planning and networking, more resistance to infection (highest in Western Europe). Has A antigen and best allows “A” marker foods.

               Books and Supplements at the Blood Type Store

Type B = Historical people are India, Mongolia, Asian, & later western European (German & Austrian). Strong in meat and cultured diary products. Has B antigen and best allows “B” marker foods.
                 Books and Supplements at the Blood Type Store

Type AB = rare, in less than 5% of the population, have enhanced ability to make antibodies to microbial infections, lowered susceptibility to allergies, arthritis, inflammation and lupus. Has both A and B antigen.
               Books and Supplements at the Blood Type Store

Blood type determines strength of your immune system. The immune system works to define “self” (matching indicators) and destroys non-self invaders or conditions. Protects us by recognizing our own cells and keeping them safe.

The Scientific Details

Cells have chemical markers called antigens. Blood is determined by one of the most powerful antigens in the body. Immune system used the blood antigen first to determine if a foreign antigen is friend or foe. Blood types are named for the antigen you possess.

The chemical structure of the blood types project outward from the cells like antennae. This antennae is made of repeating sugar molecules (fructose). Fructose alone is the O antigen. The A antigen is when another sugar (N-acetyl-galactosamine) is added in with the fructose. Type B uses a different sugar again, and AB both the sugars.

Other blood identifiers such as positive or negative or secretor/ non-secretor are relatively insignificant in this process.

Foreign antigens in the system = antibodies made. These antibodies tag and attach themselves to the invader until destruction. Each type of antibody is designed to identify and destroy a particular invader. The antibody makes the antigen very sticky and this makes them stick to other invaders. They are clumped up for disposal. (This system also applies to blood exchange and what blood is acceptable.)

Eg. Type A has type B antibodies and rejects this type (B) blood. Type AB can accept all types but can give only to another AB. Type O carries both antibodies so cannot accept from anyone except a type O but could give blood to everyone else.

The Food Connection

Foods have antigens (markers) that look like A or B markers. This makes the cells judge them as friend or foe and treat them accordingly. When the food antigen marker is the same as the blood markers, it is treated as a friend and is extremely compatible with the body.

Lectins: Proteins found in foods have “sticky” properties which affect the blood. This sticky property allows organisms attach themselves. Lots of germs as well as our immune systems use this glue to attach. The lectins can be blood specific as well.

So if you eat a food lectin incompatible with your blood type antigen, the lectins that are absorbed target an organ or body system. They first by get past the immune and digestive system and then attract and have blood cells stick to them in the organ or system they settle in. These good blood cells as well as the lectin are then marked for destruction. This cell clumping process can cause physical health problems.

Eg. Milk has B-like qualities. If type A drinks it, the system will immediately start the gluing process to reject it. Foods often have lectin proteins that do not get broken down during digestion. The lectin protein then passes through the intestine into the bloodstream and settles in a specific organ or system. The lectin attracts cells in that region and attach the cells to itself, so that those body cells are targeted for destruction along with the lectin.

Our immune system protects us from all kinds of lectins and 95% of those absorbed are dumped easily by the body. But about 5% filter through, usually those with strong markers that look like blood antigens, into the bloodstream where they react with and destroy red and white blood cells.

For example: lectins in the digestive tract, especially one that is blood type reactive, can create inflammation of the intestinal mucous and cause food allergy like symptoms.

The Key= To avoid (food) lectins that create the “sticky” invader reaction in your particular cells by following the blood type food chart to identify antigen foods for your blood type.

The foods on the blood type diet are in 3 categories:

HIGHLY BENEFICIAL = foods that act like healing medicines

NEUTRAL = foods that act like food in giving energy, calories and fat

AVOID = foods that act like Poison in the body

The Weight Loss Connection

Although the diet is not specifically designed for weight loss, it happens as a natural side effect of the cellular restoration that happens by eating the right foods.

Following a blood typing diet, weight loss is due to the body eliminating toxins, which are mainly stored in fat tissue. Secondly eliminating the AVOID food choices also stops the following:

Inflammation of the digestive tract lining

   Bloating, due to poor digestion

   Slowing of the metabolism with slower caloric burn

   Poorer insulin production which regulates the use of sugars in the body, water retention, thyroid disorders and other related hormonal imbalances

Each blood type has certain foods that cause these reactions and which contribute to weight gain and retention.

THE KEY: For optimum weight loss and nutritional balance, eat only BENEFICIAL foods and reduce the NEUTRAL foods that are prone to cause weight gain for your blood type

Weight Loss or Gain Factors

“O” Blood Type

Weight Gain factors:

WHEAT GLUTEN & CORN: interferes with insulin efficiency and slows metabolic rate

KIDNEY BEANS & NAVY BEANS: impairs calorie utilization

LENTILS: impairs proper nutrient metabolism

CABBAGE, BRUSSELS SPROUTS, CAULIFLOWER: inhibits thyroid hormone

MUSTARD GREENS: inhibits thyroid hormone

Weight Loss Factors

KELP, SEAFOOD, IODIZED SALT: increase thyroid hormone production through iodine food

LIVER” B-vitimin source and aids in efficient metabolism

RED MEAT, KALE, SPINACH, BROCCOLI – aids efficient metabolism

“A” Blood Type

Weight Gain factors:

MEAT – poorly digested and stored as fat, increase digestive toxins

DAIRY FOODS – inhibit nutrient metabolism, increases mucous secretions

KIDNEY BEANS, LIMA BEANS –interfere with digestive enzymes and slows metabolism

WHEAT (IN EXCESS) – inhibits insulin efficiency, impairs calorie utilization

Weight Loss Factors

VEGETABLE OILS – aid digestion, prevent fluid retention

SOY FOODS – Aid digestion, metabolize quickly, optimize immune function

VEGETABLES- aid efficient metabolism and increase intestinal mobility

PINEAPPLE – increase calorie utilization and intestinal mobility

“B” Blood Type

Weight Gain Factors

CORN, LENTILS, PEANUTS, SESAME SEEDS, BUCKWHEAT – hamper metabolic efficiency and cause hypoglycemia

CORN – also inhibits insulin efficiency

LENTILS – also inhibit proper nutrient uptake

PEANUTS – inhibit liver function

BUCKWHEAT – inhibits digestion

WHEAT – slows down digestion and metabolism, causes food to be stored as fat, not burned as energy and inhibits insulin efficiency.

Weight Loss Factors

GREEN VEGETABLES, MEAT, LIVER, EGGS/ LOW FAT Dairy – aids efficient metabolism

Licorice Tea – counters hypoglycemia

AB” Blood Type

Weight Gain Factors

RED MEAT – poorly digested, stored as fat, toxifies intestinal tract

KIDNEY BEANS. LIMA BEANS – inhibit insulin efficiency, cause hypoglycemia, slows metabolism

SEEDS, BUCKWHEAT – cause hypoglycemia

CORN –inhibits insulin efficiency

WHEAT – decreases metabolism, inhibits insulin efficiency, slows caloric burn

Weight Loss Factors

TOFU, SEAFOOD, GREEN VEGETABLES – improve metabolic efficiency

DAIRY, KELP – improves insulin production

PINEAPPLE – aids digestion, stimulates intestinal mobility.

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This article discusses:

Blood types

The Scientific Details

The Food Connection

The Weight Loss Connection

Weight Loss and Gain Factors

The Scientific Details