We don't specifically advocate any particular diet, but this information is definitely worth taking a look at:

"Eat Right For Your Blood Type"
by Dr. Peter D'Adamo

Dr Peter D'Adamo says that the field of blood type analysis is the fulfillment of a lifetime pursuit, not only his own, but also his father's. He is convinced (and is now scientifically proven) that there is a profound connection between blood type and health, disease, longevity, physical vitality and emotional strength. His work can be seen as an extension of the recent groundbreaking finding concerning human DNA.

He says that nature has endowed our immune system with very sophisticated methods to determine if a substance in the body is foreign or not. One method involved chemical markers called antigens, which are found on the cells of our bodies (blood cells), and one of the most powerful antigens in the human body is the one that determines your blood type.

The different blood type antigens are so sensitive that when they are operating effectively, they are the immune system's greatest security system. When your immune system sizes up a suspicious foreign antigen from bacteria, for example, one of the first thing it looks for is your blood type antigen to tell it whether the intruder is friend or foe.

WHAT MAKES A BLOOD TYPE?

All the blood types, A, B, and of course O are based on a cell without any antigens, or a cell with ZERO antigens...also known as O (Oh). O equals ZERO. From there, A, B, and AB have different sugars attached to the cell which makes it a separate blood type.

Blood type A is formed from the O antigen (fucose) and the added sugar N-acetyl-galactosamine.

Blood type B is formed from the O antigen (fucose) and the added sugar D-galactosamine.

Blood type AB is formed from the O antigen (fucose) and the added sugars (2) of N-acetyl-galactosamine and D-galactosamine.

As you can probably guess, the O blood type is simply the O antigen (fucose) with no other added sugar. In this regard is how O has ZERO sugars attached to it.

There are over 20 (some say as much as 300) subgroups within the ABO blood typing system, but they are all subgroups of A, B, AB, or O. More about these subgroups can be found at http://en.wikipedia.org/wiki/Human_blood_group_systems For this article we are not going to discuss the subgroups other than they are important when it comes to blood typing and donation, as well as organ donating. Please read the above link to learn more. Our goal is to keep this article simple and easy to read and understand.

ANTIGENS CREATE ANTIBODIES

1. When your blood type senses that a foreign antigen (either viral, bacterial, mismatched blood type, even certain foods, etc) has entered the body the Immune System creates antibodies to that antigen. These antibodies attach to and tag the foreign antigen for destruction.

2. When the antibodies encounter the antigens a reaction called agglutination (literally gluing) occurs. The antibody attaches to the foreign antigen and makes it very sticky. They stick together and clump up which makes the job of disposing them from the body easier.

Type A blood has A antigens and carries anti-B antibodies (so type B blood is rejected by a type A person).

Type B blood has B antigens and carries anti-A antibodies (so type A blood is rejected by a type B person).

Type AB blood has both A and B antigens, but carries no anti-bodies, which is why they are called the universal receivers.

Type O blood has no antigens, but carries anti-A and anti-B antibodies (so type A, B, and AB are rejected by a type O person). And because they have no antibodies (zero) they are called the universal donors.

Note: Plasma donation is just the opposite. AB is the universal donor and O is the universal receiver.

Simply put: This means that if a person were to get the wrong blood in a transfusion that their blood clumps and cannot flow through the body, and the immune system will kill itself to fight off the foreign blood. This generally leads to death depending on a whole range of extenuating circumstances.

This blood clumping or agglutinating is so powerful that it can be seen on a glass slide with the naked eye.

FOOD HAS ITS OWN ANTIGENS

It has been found, nearly a century ago, that many foods agglutinate the cells of certain blood types but not others. Not surprisingly, many of the antigens in these foods had A-like or B-like characteristics. More in the book and Dr D'Adamo's websites (see blood type links page)

The Lectin connection: Lectins, abundant and diverse proteins found in foods, have agglutinating properties that affect your blood. Lectins are a powerful way for organisms in nature to attach themselves to other organisms in nature. Lots of germs, and even our our immune systems, use this super glue to their benefit. Often the lectins used by viruses or bacteria can be blood type specific, making them a stickier pest for people of that blood type.

Simply put, this means that when you eat a food containing protein lectins that are incompatible with your blood type antigen, the lectins target an organ or bodily system (kidneys, liver, brain, stomach, etc.) and begin to agglutinate blood cells in that area.

For example, milk has B-like qualities, so if a person with Type A or Type O drinks milk, the immune system will immediately start the agglutination process in order to reject it. Type B's can handle milk much better because milk has B-like antigens.

Once the lectin protein settles someplace in your body, it literally has a magnetic effect on the cells in that region. It clumps the cells together and they are targeted for destruction by the immune system. This clumping, depending on where it settles, can cause irritable bowel syndrome in the intestines, or cirrhosis of the liver, or block the flow of blood through the kidneys, to name just a few of the effects.

The action of Lectins in the digestive tract can be even more powerful. There they often create a violent inflammation of the sensitive mucous of the intestines, and this agglutinative action may mimic food allergies. Even a minute quantity of a lectin is capable of agglutinating a huge number of cells if the particular blood type is reactive.

The key is to avoid the foods whose lectins agglutinate your particular cells, determined by your blood type.

For example, gluten, the most common lectin found in wheat and other grains, binds to the lining of the small intestine, causing substantial inflammation and painful irritation in some blood types - especially type O blood types.

Scientists even believe that hyperactivity is caused by certain foods (to certain blood types), because nervous tissue, as a rule, is very sensitive to the agglutinating effect of food lectins.

Dr Peter D'Adamo has tested virtually all common foods for blood type reactions, using both clinical and laboratory methods and has proven that if a certain blood type avoids the lectins that are harmful to him/her the benefits are:

— you can avoid many common viruses and infections
— lose weight, as your body rids itself of toxins and fats
— clear your blood of dangerous agglutinating lectins
— fight back against life-threatening diseases such as cancer, cardiovascular disease, diabetes, and liver failure, and
— avoid many of the factors that cause rapid cell deterioration, thus slowing down the aging process,
— reset your metabolic clock
— restore the natural protective functions of your immune system.
— restore your natural genetic rhythm.

On a last note, I have discovered a very close parallel to the Atkins Diet, insofar as it is very close to the blood type diet for O blood types. No wonder it works for so many, since there are more O's than any other blood type. And no wonder it doesn't work for others. Duh! Go figure.

Please, visit the many links found here (on this site), read more, study blood types and find out how to get your health back. I can say that since I am an O blood type, that I have been plagued with chronic sinusitis and allergies all my life, but when I cut out the few foods that are not good for me, they both have cleared up.