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 What Doctors Don't Tell You: BLOOD TYPE - THE LINK WITH DIET AND DISEASE 
 
What Doctors Don't Tell You © (Volume 9, Issue 2)
An American naturopath and his father have discovered scientific and chemical evidence that your blood type is the most important factor in determining your diet and your susceptibility to illness.

Peter D'Adamo is a second generation naturopathic physician. His father, Dr James D'Adamo noticed a certain number of patients not only didn't improve on vegetarian, low fat diets, but did worse. D'Adamo Senior reasoned that since blood was the fundamental source of nourishment to the body, perhaps some aspect of the blood could help to identify differences in individual dietary needs.

Through the years and with countless patients, certain patterns began to emerge concerning diet and blood types.

Peter D'Adamo himself has spent many years studying the association between blood type, diet and certain diseases.

Although many of his views stand up to scientific scrutiny, readers should be advised that they are controversial, as they indicate that certain groups should eat meat. Nevertheless, we are publishing his theories for the insight they could provide about the nature of disease. Editor.

Your blood type is the key to your body's entire immune system. It controls the influence of viruses, bacteria, infections, chemicals, stress and the entire assortment of invaders and conditions that might compromise your immune system.

Nature has endowed our immune systems with very sophisticated methods to determine if a substance in the body is foreign or not. One method involves chemical markers called antigens, which are found on the cells of our bodies. Every life form, from the simplest virus to humans themselves, has unique antigens that form a part of their chemical fingerprint. 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 character (ie, a foreign antigen from bacteria) one of the first things it looks for is your blood type antigen to tell it whether the intruder is friend or foe (see box, below).

Antibodies are the cellular equivalent of the military's smart bomb. The cells of our immune system manufacture countless varieties of antibodies, and each is specifically designed to identify and attach to one particular foreign antigen. A continual battle wages between the immune system and intruders who try to change or mutate their antigens into some new form that the body will not recognize. The immune system responds to this challenge with an ever increasing inventory of antibodies.

When an antibody encounters the antigen of a microbial interloper, a reaction called agglutination (gluing) occurs. The antibody attaches itself to the viral antigen and makes it very sticky. When cells, viruses, parasites and bacteria are agglutinated, they stick together and clump up, which makes the job of their disposal all the easier. Sweeping the system of odd cells, viruses, parasites and bacteria, the antibodies herd the undesirables together for easy identification and disposal.

A chemical reaction also occurs between your blood and the foods that you eat. It is amazing but true that today, in the late twentieth century, your immune and digestive systems still maintain a favouritism for foods that your blood type ancestors ate.

We know this because of a factor called lectins. Lectins, abundant and diverse proteins found in foods, have agglutinating properties that affect your blood. Lectins are a powerful way for organisms to attach themselves to other organisms in nature. Lots of germs, and even our own immune systems, use this superglue to their benefit. For example, cells in our liver's bile ducts have lectins on their surfaces to help them snatch up bacteria and parasites. Bacteria and other microbes have lectins on their surfaces as well, which work rather like suction cups, so they can attach to the slippery mucosal linings of the body. Often, the lectins used by viruses or bacteria can be blood type specific, making them a stickier pest for a person of that blood type.

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 About The Author
What Doctors Don't Tell You What Doctors Don’t Tell You is one of the few publications in the world that can justifiably claim to solve people's health problems - and even save lives. Our monthly newsletter gives you the facts you won't......more
 
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