How The Blood Type Is Linked To A Proper Diet And What To Eat

Fad diets are all the rage these days, but their results are only temporary. On the other hand, sticking to a healthy plan for many years is a regimen, not a short diet.

BTD, the blood type diet, was first introduced in 1996 by Peter J. D’Adamo, ND.Eat right for your type: the individualized diet solution for staying healthy, living longer & also achieving your ideal weight (Putnam, 1996).  Even 14 years after the publication of this report,  this diet is still number one on Amazon.

MY STORY

When I was a kid, my regime was much different than the one of other kids my age. While other kids enjoyed burgers, I disliked meat and ate PB and J or stir fry.

When I was at college, I became vegan. I stopped eating eggs and dairy products and replaced them with grains, beans, seeds, nuts, and fresh products. Unfortunately, this diet soon took its toll and it started experiencing certain issues, such as dandruff, dry skin, congestion, joint pain, hand rash, eczema, pimples, hip pain, and insomnia.

I was diagnosed with dermatitis and two dermatologists prescribed steroid creams. I was not satisfied with this treatment and started doing my own research on the possible alternatives.

Then, one naturopath told me I had candida, which meant that I should stay away from picked foods, sugar, yeast food, and fermented food.

At that point,  I got in touch with Gina T. Ogorzaly, DC, chiropractor and cofounder of Diamondback Wellness Center, New Mexico Albuquerque.  Once I told her my blood type (0­), she told me what to do right away.

She gave me a chart containing three foods categories: beneficial, neutral, and bad. Since the type 0 is a meat eater, I was told to eat more red meat and vegetables and to avoid wheat and grains.

I was taken aback because I couldn’t imagine myself eating meat. However, I had to start eating that way as my health was at stake.

THE DIET FOR SPECIFIC BLOOD TYPE – EXPLAINED

 

D’Adamo  is pro ABO blood predestined designation as best sign for health regimes and weight balance. There isn’t diet which works for everyone, since every type is special. The type 0 is a carnivore and likes red meats and fish, seafood is neutral and dislikes pork/goose. Type A is vegetarian, B is omnivore, and AB is a combination of A and B.

As for conventional regimes, they are mostly divided into calories, fibers, macros, and fat/protein percentages. Although food is fuel, it can be both good and bad. It all depends on the amount and quality of the food we eat.

Food reactions are associated with antibodies and the way they react to food. Each blood type has its own specific antibodies which fight off germs and other foreign compounds. However, some of them may attack the food and if they react with blood, proteins wreak havoc in the body. These antibodies are known as lectins.

But, our bodies have the ability to deal with the lectins, with the help of stomach acids, depending on the blood type. For instance, type 0 has more stomach acid for animal protein while type A has it lower.

Ultimately, it is worth mentioning that anthropology matters too.  Type 0 is the hunter (carnivores), type A is cultivator (agricultures), type B is nomad (herding) and AB is combination of both A and B.

MY CARNIVORE PATH

I gave up all my favorite foods, including wheat, kidney, beans, lentils, avocado, coconut, and peanuts. On the other hand, I started eating chard, artichokes, beef, venison, bison, and other meats.

Since I never consumed meat before, I made many mistakes regarding its preparation. The whole process was unpleasant for me, since defrosting the wrong way, bad trimming, and wrong spicing happened frequently.

But, once I adjusted to this process, I started feeling much better. The hip pain disappeared, I was more energized, the skin issues went away, and I started getting more sleep.

YOU & YOUR DIET

If you are type 0, love bread, and everything seems fine, don’t bother to get this book. But, if you are experiencing certain issues, adhere to the rules which apply to your blood type.

WHAT TO EAT…

TYPE 0

Eat: kale, artichoke, turnip, broccoli, plums, figs, prunes, bluefish, salmon, cod, sardines, pumpkin seeds, lamb, beef, venison, , walnuts, adzuki, pinto beans, spinach, chard.

NO: blackberry, orange, coconut, strawberry, lox, caviar, cheese, octopus, kidney beans, lentils, potato, corn, cabbage, goose, navy beans, peanuts, flour, pistachios, wheat, eggplant, avocado, pork.

TYPE A

Eat: cranberry and blueberry, cherry, pineapple, cod, salmon, sardine, soy milk, pumpkin seed, peanuts, black beans, lentils, rice, oats, rye flour, artichoke, onion, carrot, tofu, pumpkin, spinach.

NO: yams, bananas, coconut, orange, cantaloupe, pheasant, cashews, brazil nuts, lima and kidney beans, eggplant, potato, peppers, pork, red meat, duck, goose, cheese, bison, garbanzo, four, cabbage, wheat.

TYPE B

Eat: yam, banana, grape, orange, plum, pineapple, millet, navy beans, rice bran, rice flour, oats, kidney beans, , broccoli, beets, carrot, eggplant, pepper, rabbit, lamb, cod, venison, founder, halibut, mahimahi, cottage cheese, feta.

NO: artichoke, avocado, corn, pumpkin, olives, tofu, tomato, pomegranate, coconut, rhubarb, , lentils, black beans, garbanzo, amaranth, wild rice, cornmeal, rye, wheat, chicken, pork, quail, clam, duck, lobster, crab, blue cheese, sea bass, ice cream, cashews, pistachio, peanuts, sesame.

TYPE AB

Eat: grapes, cherries, cranberries, kiwi, lemon, grapefruit, peanuts, green lentils, walnuts, navy beans, rice, millet, rabbit, lamb, tuna, turkey, trout, mahimahi, sardines, cod, oats, beets, broccoli, alfalfa sprouts, kale, eggplant, yam, tofu, mozzarella, feta, ricotta, wheat flour.

NO: avocado, pepper, radish, coconut, banana, orange, chicken, pork, beef, goose, lamb, flounder, haddock, lobster, black beans, buckwheat, artichoke, cornmeal, corn,  butter, parmesan, ice cream, provolone, blue cheese, seeds, adzuki, kidney.

TYPE A SPICY TOFU WITH ALMOND AND APRICOT

Servings 4-6

Nutrition: 292 calories, 19 g fat, 0 mg cholesterol, 15 g protein, 22 g carbs, 3 g fibers, 506 mg sodium

Spicy marinade

• 1 tbsp turbinado sugar
• 2 tsp curry
• 1 tsp sesame
• 1 cake tofu, cut
• 2tbsp tamari sauce
• 1 tbsp lemon juice
• add 1 tbsp fresh parsley
• 1 tbsp fresh chives

STIR FRY

–      3 tbsp olive oil

• 1 small onion, sliced
• 2 cloves garlic
• ½ cup sliced apricot
• 1/3 cup sliced almonds
• 3 carrots

Mix the marinade ingredients in a bowl, add the tofu, and let it sit for 1 hour. Then, pour the oil into a pan, heat it up, and then add the onion.  Once sautéed, add the garlic and carrots. After two minutes, drain the tofu and cook it for a while on its own. Finally, add the apricots and almonds. Serve with basmati.

TYPE B LIMA BEANS AND GOAT CHEESE WITH SCALLIONS

Servings 4

Nutrition: 254 calories, 15 g fat, 8 g saturated fat, 29 mg cholesterol, 14 g protein, 17 g carbs, 5 g fiber, 209 mg sodium

• 1 pack frozen lima beans
• 2 cups lima beans
• 1 tbsp olive oil
• 2 scallions sliced
• 2 garlic cloves, crushed
• 4 oz goat cheese
• 3 tbsp parsley
• Salad dressing

First, defrost the lima beans. Heat some oil over medium heat and then add the scallions. Once sautéed, add the garlic. Remove from heat and then add the crumbled goat cheese, parsley, and the salad dressing.

TYPE AB SPELT BERRY AND RICE SALAD

Servings 4-5

Nutrition: 215 calories, 11.5 g fat, 1.6 g saturated fat, 0 mg cholesterol, 3.9 g protein, 29.5 g carbs, 3.5 g fibers, 5.5 mg sodium

• 1 cup sautéed maitake mushrooms
• 3 tbsp parsley chopped
• 1 cup cooked berries
• 2 cups cooked rice
• 2 tbsp olive oil
• Salt

Mix all the ingredients well and serve on room temperature. Feel free to add spices and herbs, to taste.

TYPE 0 FLANK STEAK

Servings 4-6

Nutrition: 197.2 calories, 9.4 g fat, 3.7 g saturated fat, 56.7 mg cholesterol, 24 g protein, 3.6 g carbs, 0.9 g fibers and 670 mg sodium.

• 1 and ½ lbs organic steak
• 2 tbsp garlic minced
• 2 tbsp cumin ground
• 1 tbsp cayenne powder
• 1 tbsp coriander ground
• ½ tsp cloves
• ½ tsp red pepper flakes
• 1 tbsp salt

Mix the garlic, salt, and spices and then cover the steak with the mixture. Grill for about 10 minutes, remove from heat, and allow it to cool for 5 minutes. Slice the steak and serve with veggies like chard, turnip, sweet potato, collard greens, artichokes, or broccoli.

 

 

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