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Nyheter › The Pros and Cons of the Blood Type Diet
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Certainly no discussion of food would be complete without scrutinizing the well
known "blood-type diet". Dr. Peter D’Adamo has made a strong impression on the
world of nutrition with his best-selling books, which have been translated into
many languages. He claims that we can be healthier, lose weight and even slow
the aging process by eating the foods which benefit our specific blood type and
avoiding those which do not. By eating according to our blood type we can thus
choose the foods which are right for our genetic code. Our blood type exerts a
powerful influence on the digestive system as well as the immune system and all
the dangers to it, such as viruses and bacteria. The reaction between the cells
of our blood and our organs on the one hand and the foods we eat on the other,
comprises the essence of this nutritional program.
The idea should not seem far-fetched, considering the vast amount of scientific
research which has associated blood type and susceptibility to various diseases.
Heart disease for instance plagues especially blood type A, and cancer is more
common in both A and AB. Also more than half of all viruses and bacteria have a
preference for certain blood types. For those with a sense of curiosity the
blood type plan offers an interesting and harmless experiment with the effects
of food and lifestyle on health. Whereas many of the recommendations make sense,
others do not. Let’s examine the strong and weak points of the blood type plan
to better understand its relevance. In the end personal experience will decide
its value as a long-term guideline.
The author focuses especially on the effect of diverse protein structures,
called food lectins, on the four different types of blood cells (A, B, AB and
O), as well as specific organs of the body of the four blood types, such as the
intestines and the brain. Lectins have agglutinating properties, which means
that they bind to carbohydrates. When these food lectins reach the blood for
example, they cause the blood cells of an incompatible blood type to clump
together, as they lock into the surface of the cells. The immune system reacts
to these agglutinated masses of cells as if to a foreign body and destroys them.
They can also stick to the surface of organs, such as the wheat lectin which
attaches to the intestinal wall of type 0 and causes inflammation. Through
conscious food selection we can avoid such stress factors in the body. Many food
lectins very much resemble certain blood-type antigens (chemical markers on the
surface of the cells), making them unsuitable to other blood types.
The books contain detailed lists of foods which are beneficial, neutral and
harmful for each blood type. For example the pulses (beans and lentils) contain
especially powerful lectins, which cause agglutination, when they encounter
blood-type cells they can hook into. Azuki beans belong to the beneficial foods
for Type A and 0, but to the avoid list of B and AB. Type A and AB can eat
lentils, whereas Type B and 0 should avoid them. However, the soaking and
cooking of beans greatly diminishes the harmful effects of the wrong lectins,
and sprouting can break them down completely.
The structure of cow’s milk protein is very similar to the antigen of Type B
cells. When Type A or 0 consumes cow’s milk or dairy products, the body reacts
by producing antibodies and lots of mucus, just as Type B blood is incompatible
with A and 0. If chronic, this can result in inflammation, reduced organ
function or reactions resembling food allergies, especially with the
conventional pasteurization. So Type B can take dairy products daily, whereas
Type A and O should avoid them. Since the vast majority of the population of
North America, western Europe and Australia has Type A and O (85-86%), the
blood-type plan provides a good reason to abstain from regular consumption of
popular food items such as milk, cheese and yoghurt. My experience has shown
that even Type B enjoys better health by avoiding them, because of other
negative effects of cow’s milk.
The author reveals a very limited understanding of calcium, when he recommends
that Type A and O take supplements to replace the calcium in cow’s milk
products. Scientific research has clearly shown that cow’s milk is not the
reliable source of calcium it is cranked up to be by massive dairy advertising.
Milk does in fact contain a lot of calcium, but its absorption depends on a
combination of factors, including magnesium and vitamin D. Phosphorus on the
other hand reduces calcium availability to the body. All this makes milk a poor
choice for calcium. The countries with the highest consumption of milk and dairy
products (the USA and northern Europe) also have the highest rates of
osteoporosis. It remains a mystery why these irrefutable facts continue to be
rejected by many "experts". Several studies have in fact confirmed milk as a
major contributor to heart disease, cancer, diabetes, multiple sclerosis,
allergies, asthma, intestinal disorders and more.
Dr. D’Adamo emphasizes the importance of organic quality food, especially animal
products, which clearly adds to his credibility. The elevated levels of
environmental toxins, as well as antibiotics and even hormones, in conventional
animal-quality food pose a serious long-term threat to health. Many readers have
first become aware of the importance of natural food and the benefit of several
exotic food items such as kombu seaweed, quinoa and pumpkin seeds, after
encountering the blood-type plan.
Both the scientific explanation of lectin activity with his many references and
the personal appeal of addressing the specific needs of the reader’s blood type
have combined to catch the attention of millions of people and get them to
actually try it. No other approach to nutrition has been so successful in
motivating people to break old cherished food habits for something new. Many
have indeed experienced an improvement in their health by following the
recommendations.
Predictably the blood-type plan has attracted a lot of criticism, as it
challenges the opinions and established beliefs of nutritionists, vegetarians
and others. Many critics express objections without really taking the time to
understand it and they often miss some important points in their critical
comments. With his sight fixed on blood-type factors, the author does indeed
overlook several crucial elements of healthy nutrition, but these are seldom
addressed. The guidelines consist of a mixture of scientific fact, as with
lectin activity, and his own speculation based on general blood-type specific
characteristics or other considerations.
Aside from blood-type factors, the author lists some foods as avoids for
everyone because of other factors, such as possible mold contamination (melons
and black olives). He however allows and even recommends some generally harmful
foods and drinks, apparently unaware of their well-documented detrimental
effects, because they are neutral or even beneficial in the limited blood-type
context. The toxic heavy metal mercury contamination of tuna makes it anything
but "neutral" for Type A, O and B and especially not "beneficial" for Type AB,
as recommended. The EU urges pregnant women to eat tuna no more than a couple of
times per month. It seems glaringly inconsistent to be concerned about mold, but
oblivious to mercury. It is wise to retain common sense and not accept
everything without thinking. Beware of the nasty pitfalls, when embarking on the
blood-type plan.
The most blatant example of tunnel vision is perhaps sugar, which receives the
status "neutral" for all four blood types and thus may be eaten daily. There
exists a wealth of research which confirms that highly refined sugar among other
things depletes minerals and B vitamins and promotes over-acidity. The excessive
consumption of sugar (annually about 40-50 kg per capita) plays a major role in
the development of degenerative disease far beyond dental caries. Scientific
studies have implicated sugar in cardiovascular disease, cancer and diabetes,
the leading causes of death. The author contradicts himself in the latter part
of his first book, when he explains that sugar suppresses white blood cells and
thus weakens the immune system. The book SWEET AND DANGEROUS by the renowned
British health researcher, Dr. John Yudkin, documented already in the early
1970s some of the most compelling arguments against sugar.
The recommendations for fats and oils are only partly correct, as olive and flax
seed oil are in fact among the healthiest and are listed as beneficial or
neutral for everyone. The unhealthy polyunsaturated oils, safflower, corn and
especially cottonseed oil, should also be avoided by all four blood types.
The author however makes absolute statements on some controversial fine points
of this complex subject, which can mislead the readers. Almost everyone is
supposed to avoid coconut and coconut oil, as these are "high in saturated fat
and provide little nutritional benefit".
Some of the most knowledgeable people in the field of fats and oils would
strongly disagree. Contrary to popular belief there is no convincing evidence
that naturally saturated fats raise cholesterol or contribute to cardiovascular
disease. Leading lipid researcher Dr Mary Enig, author of KNOW YOUR FATS, makes
a good case for coconut oil. Its main fatty acid is not widely available from
our common foods and it enhances the utilization of essential fatty acids.
Besides that, it is toxic to many harmful bacteria and viruses. My personal
experience has confirmed that many people benefit from natural, non-hydrogenated
coconut oil and I recommend it.
On the other hand canola oil is supposed to be fine for Type A, AB and 0, even
though it generally contains a relatively high amount of harmful transfatty
acids. Everyone is well advised to avoid this hybridized rape-seed creation
(canola = Canada oil).
Another misleading recommendation deserves comment. Blood type A is supposed to
drink "beneficial" coffee regularly to stimulate the production of stomach acid,
which is generally lacking in them. There seems to be no concern that caffeine
addiction has about 80% of the population in the industrialized countries in its
grip. In reality everyone profits from avoiding caffeine in all forms, whether
coffee, black tea, cola or chocolate. I have met several Type A people who were
lured into daily coffee indulgence after kicking the caffeine habit earlier.
Aside from being a nerve toxin, as little as 100 mg of caffeine (about 1 cup of
coffee or 2 cups of black tea) can disrupt the absorption of calcium and
contribute to osteoporosis and other health problems. Decaffeinated coffee
contains the residue of the toxic solvents used to process it and has been shown
to further the development of rheumatoid arthritis. Besides that,
"decaffeinated" does not mean that ALL the caffeine has been removed. The last
hope for coffee fans might seem to be the solvent-free decaf alternative, but in
fact coffee contains several other unhealthy substances, including chlorogenic
acid. Obviously it makes sense to approach this subject with a broad, holistic
overview, rather than a myopic blood-type focus.
This also applies to the listing of soy products as beneficial for Type A and
generally neutral for AB and O. Whereas fermented soy products such as miso,
tamari, shoyu and tempeh are easily digestible, scientific research indicates
that unfermented soy products, including soy milk and tofu, contain substances
which may well disrupt some bodily functions and should not be consumed
regularly. The phyto-estrogens in unfermented soybeans can for example inhibit
thyroid function. No only those with a weak thyroid should cautious, since many
cases of low thyroid function go undetected.
Fermentation greatly increases the digestibility of the rather indigestible
soybean and several Type A people have commented that they experienced digestive
problems when they made unfermented tofu, soy cheese and other soy foods their
daily fare. While tofu and soy milk may be produced naturally, soy granules
represent the worst of today’s extreme food processing. Sadly, this grossly
denatured product is supposed to be beneficial for Type A and neutral for AB and
most of Type 0. Dr. D’Adamo refuses to accept any objections to soy products and
mentions some scientific research which supports his view. In light of the soy
controversy, which brought about the resignation of two critical top scientists
at the American FDA, it would seem reasonable in any case to limit the
consumption of unfermented soy foods.
The nightshade vegetables, which include potatoes, tomatoes, peppers and
eggplant, deserve mentioning also, as they contain panhemaglutanins, which can
agglutinate the blood cells of all four blood types. Dr. D’Adamo differentiates
between the four blood types’ ability to deal with the lectins. Type 0 should
avoid especially potatoes and eggplant, because their lectins cause arthritic
conditions as they deposit around the joints. Tomato lectins become neutralized
and thus are allowed for Type 0. The reverse applies to Type B, who can eat
potatoes, but should avoid tomatoes as they harm the digestive system of both
Type B and A. Type AB can eat both, but Type A neither.
With my own macrobiotic nutritional background I have for a long time avoided
all nightshades. Over the years I have observed with great interest the strong
attachment most people in Western countries have to potatoes and tomatoes.
People resist the idea of replacing the nightshades with healthy alternatives
more than any other change in food habits. They often express amazement or even
disbelief and shock, when they learn about the dark side of nightshades. Most of
those who dare to experiment with brown rice and vegetables as an alternative,
discover that within a few days they no longer desire them.
So what is wrong with the nightshades aside from blood-type considerations? The
author unfortunately does not at all concern himself with the toxins in
nightshades, which protect them from being eaten. Especially the potato defends
itself against becoming someone’s meal, whether man or insect, with an
impressive arsenal of protective substances, including saponines, phenols,
enzyme inhibitors and alkaloids.
Solanine is the best known alkaloid with its toxic effect on the digestive
system, which can cause stomach ache, cramps and loose bowels. Combined with
saponines however, it is also potentially toxic to the nervous system and cell
membranes in general. High concentrations of not only solanine but also another
alkaloid called chaconine have been found most significantly in the liver, but
also the kidneys, lungs, heart and brain. Solanine has a toxicity similar to
strychnine and several cases of food poisoning from solanine-laden green
potatoes have been verified. Tomatoes retain a high solanine level until they
become totally red. Since just 3 mg of solanine per kg of body weight could be
lethal, even the minute quantities in normal potatoes and tomatoes represent a
negative effect on everyone’s health, regardless of blood type.
The emergence of the blood-type plan has prodded many to reconsider their
assumptions about food and look more closely at their individual needs. It has
also encouraged an increased interest in experimentation among those, who are by
nature curious or not completely satisfied with their health. Some food regimens
such as the standard macrobiotic way of eating, raw food and vegetarianism are
based on the claim that there exists a framework of guidelines which applies to
everyone. The great diversity in the human physical condition contradicts such
thinking though and rather speaks for a more individualized approach to
nutrition and health.
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