May 2003
For what seems like aeons I’ve been saying, “Eat according to your taste”. A recent research study says I’ve been on the right track
AS A NUTRITIONIST I HAVE LED AN INTERESTING — even exciting — life. Not only has it helped me to take care of myself, but it has also enabled me to safeguard my family. It has provided me the know-how to help friends, acquaintances, customers and clients by way of simple, practicable advice to improve their health and therefore their lives, setting them free to achieve their potential. I cannot imagine life without this knowledge and intuition to live naturally. Which is why my work and philosophy differs from that of other dieticians. I believe that it’s important to feed our body cells the natural way. But I’m also very aware that food intake is a very small part of life. Plus being an environmentalist I have been able to incorporate traditional wisdom into my work.
Though I hate to admit it, the growing tribe of dieticians and nutritionists are compounding public confusion. The fallout of this mass confusion is that most people have lost trust in themselves — their bodies, intuition and taste which are the best guides to what your body needs. Provided you aren’t one of those who satisfy the call of nutrients (i.e the pangs of hunger) with junk food. If you are committed to non-refined whole foods and listen to your body you cannot go wrong.
I have often witnessed people eating — say tofu, sprouts or white meat — health foods they have read or heard about, even though these foods aren’t to their taste. In such circumstances even the best health food won’t do you any good. In fact it’ll make you sick. No, I’m not suggesting junk food to satisfy your palate because although the body will balance itself, in the long run lack of essential nutrients in junk food will create some problem or the other depending on your genetic make-up.
We often know — and envy — individuals who quaff alcohol, smoke and eat without thought, and seem much healthier than others who are fanatical about their food intake. You can be sure that such happy-go-lucky people do at some level listen to their body signals. Moreover their cheerfulness despite their over-indulgence could be the result of more important factors such as state of mind, sunshine, exercise, activity, etc. In fact, simple factors like regular meal times can keep you cheerful even if the food on the table is less than correct.
FOR WHAT SEEMS LIKE AEONS I’VE BEEN SAYING, “Eat according to your taste”. A recent research study says I’ve been on the right track. An exhilarating study by Dr. Peter D’Adamo and his father Dr. James D’Adamo indicates that people of differing blood groups have affinities to different foods. They claim that if people avoid foods not suited to their blood type they are less likely to have health problems. Given that there are four blood groups — A, B, AB and O — it seems even more far-fetched than astrology which divides people into 12 categories. However I tend to agree with the authors of this study for several reasons.
A single drop of blood contains the entire genetic code of a human being. Your blood type is the key to your body’s entire immune system. The immune system has two basic functions: protecting “us” and killing “them”. All of us have chemical markers called antigens which form part of our chemical fingerprint. One of the most powerful antigens (to determine self from non-self) in the human body is the one that determines your blood type.
When your blood type antigen senses that a foreign antigen has entered the system, the first thing it does is to create antibodies hostile to it. When these antibodies encounter the viral antigen, a reaction known as agglutination (gluing) occurs, making the job of disposal very easy. A similar process occurs when we feed ourselves. A chemical reaction takes place between your blood and the various foods you eat. This reaction is part of your genetic inheritance. We know this because of a factor called lectin. Lectins, abundant and diverse proteins found in foods, have agglutinating properties that affect your blood.
THEREFORE WHEN YOU INGEST A FOOD CONTAINING lectins which are incompatible with your blood type antigen, the lectins target an organ and begin to agglutinate blood cells in that area. For example, milk has B-like qualities; if a person with type A blood drinks it, her system will immediately start the agglutination process in order to reject it. But if a surviving lectin protein settles somewhere in the body, it literally has a magnetic effect on the cells in that region. It clumps the cells together and they are targeted for destruction as if they, too, were foreign invaders. This clumping is the very cause of health problems. Incompatible lectins cause cells to agglutinate causing foods to remain undigested because toxic lectin proteins are not properly metabolised and produce toxic byproducts, thus compromising our health.
It’s important therefore to avoid the lectins that 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. So according to the D’Adamos this is how gradually your resistance is lowered and problems unique to your blood type start manifesting.
The extra acid created in the type O stomach is compatible with non-vegetarian fare. I’ve met several type O people who are vegetarian for spiritual reasons but have severe problems with their digestion because of wheat intake. I’m not recommending they eat meat because there are other ways to deal with extra acid. As you can see there is much you can decipher by the blood that runs in your veins. Think about it. You’ll find that if you have been following your taste buds, you have probably been doing good to yourself.
So be aware of your cells, their needs and your body’s moods. Use your common sense. Make wise choices and let good health bloom. For details read The Eat Right Dietby Dr. Peter D’Adamo.
