EAT RIGHT FOR

YOUR BLOOD TYPE

 Blood Type & Diet Linkage

• Certain foods, and food

groups act like poisons to
certain blood types. What can
be a medicine for one person,
can be a poison for another.
How is this possible? Because
of genetics.
 Blood Type & Diet Linkage
You were born
with a basic
blood type. O, A,
B, or AB. You
got it from your
parents genes.
Genes have a
way of
representing a
bit of genetic
history.
 You are what you eat, but you
should "EAT WHAT YOU ARE.”
• This means each of us should eat the optimal
diet compatible with our blood type.
• For example, in the animal kingdom, instinct
is what drives animals to eat. Lions are meat
eaters. Conversely, other animals are
vegetarian, and by instinct, will not eat meat.
 You are what you eat, but you
should "EAT WHAT YOU ARE.”
• Have you ever noticed most
animals of a given species all live
to about the same age?
• Well, this is because of their
uniform diets, driven by instinct,
that allow them to have life spans
to the potential of their species or
die of old age.
 
• With humans it is just the opposite, the
only exception being the many people
of blood Type Os who die of old age.
Humans almost always die from one
disease or another. As a result of our
improper diets, our immune systems
fail to operate properly and we become
susceptible to one disease or another.
 LECTINS- The Diet
Connection

• A chemical reaction occurs between your

blood and the foods that you eat. This
reaction is part of your genetic inheritance.
Your immune and digestive system still
maintain a favoritism for foods that your
blood type ancestors ate. This is because of
a factor called lectins.
• Lectins, abundant and diverse proteins
found in foods, have agglutinating
properties that affect your blood.
 LECTINS- The Diet
Connection
• Lectins are a powerful way for organisms to attach
themselves to other organisms in nature. Lots of
germs, and even our own immune systems, used
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 mucousal 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.
 LECTINS- The Diet
Connection

So, too, with the lectins in food. When you eat a food
containing protein lectins that are incompatible with
your blood type antigen, the lectins target an organ
or bodily system ( kidney, brain, stomach, etc.) and
begin to agglutinate blood cells in the area.

• Many food lectins have characteristics that are

close enough to certain blood type antigen to make
it an enemy to another. For example, milk has B-like
qualities; if a person with Type A blood drinks it,
their system will immediately start the agglutination
process in order to reject it.
 AGGLUTINATION
• Since Os have been blessed with such strong
stomach acid and respective enzymes, they are able
to metabolize almost everything, even those foods
not recommended for them and they still live longer.
However, the Bs, As and ABs do not have this
luxury, and accordingly, must be more careful in
their eating habits, or suffer the consequences.
• When we eat food not compatible with our blood
enzymes and stomach acid agglutination happens.
 
 AGGLUTINATION

If you eat a food not compatible with your blood

type and stomach enzymes, the food is not
broken down or digested properly, and the
vitamins and minerals are not absorbed into
your bloodstream to fuel and nourish your
body. Your body reacts to the food just as it
would any foreign substance.
 AGGLUTINATION
• What happens is that antibodies glue
themselves to the foreign invaders
(improper food) and agglutination or
"gluing" takes place in your blood.
Now if you happen to be Blood Type A
or AB, who already has thick blood,
your blood becomes even thicker.
• The thicker the blood, the slower it moves and
the harder your heart must pump to push the
blood through your arteries. This thick slow
moving blood makes it easier for plaque to
build up on your artery walls. Hence, high
blood pressure, heart disease, or a cornucopia
of other illnesses.
 IMPROPER
METABOLISM
• The human body tries to handle everything you
give in, but sometimes it cannot, or will not. The
damage is greater or lesser, depending on how bad
the food is for you and your particular body
chemistry.
• If you are lucky, maybe this improper
agglutination may result only in weight gain. The
body does not use the food, so it just packs on
extra pounds. You are not eating much, but you're
gaining weight and don't know why. Well the
answer is improper metabolism of your food.
 EATING MEAT
• If you are Type A or AB and the meat you keep
eating is not metabolizing, your bloodstream is
now flooded with thick, sticky agglutinated blood,
loaded with saturated animal fat. As and ABs
should not eat meat, and if they do, they die
younger.
Now if O or B eat meat, their bodies metabolize it
better, and the agglutination process does not take
place, or if it does, it is very minor and not life
threatening.
 But Os & Bs can still
get sick like As & ABs

• So although Os and Bs are not particularly

susceptible to heart disease and most forms of
cancer, a continual regimen of saturated fat
and/or incompatible foods will eventually
produce the same result. It just appears the
harmful effects take much longer in Os and
Bs.
Blood Type O- Original Blood
Type –The hunter
 Blood Type O- Original
Blood Type
• The original blood type diet of the Earth
are the "hunter-gatherers".
• Eat Meat (High Protein, Low
Carbohydrates)
• Cut out Wheat and Most Other Grains
• Engage in Vigorous aerobic Exercise
• Your risk factors for ulcers and
inflammatory diseases such as arthritis
increase if you eat incorrectly for your
type.
• Individuals with type O blood generally
produce higher stomach acids. This is
typically the group that experiences
more incidence of gastric ulcer disease
Blood Type A- Agrarian
Blood Type-Vegetarian
 Blood Type A- Agrarian
Blood TYpe
• A's appeared on Earth, between 25,000 and
15,000 B.C. years ago in response to new
environmental conditions....the advent of
agriculture.
• You should be a vegetarian (High
Carbohydrates, Low Fat)
• Engage in gentle exercise such as yoga or
golf. Meditate to deal with stress.
• Your risk factors for cancer, diabetes and
heart disease increase if you eat incorrectly.
• Blood group A is primarily associated with
vegetarian food sources and individuals in
that group secrete smaller amounts of
stomach acid
Blood Type B-
Balanced Blood Type
 Blood Type B-
Balanced Blood Type
• Evolved sometime between 15,000 and
10,000 B.C. and are a combination of A and
O. This blood type emerged as a result of
the migration of the races from the African
homeland to Europe, Asia, and the Americas
and may of mutated due to climactic
changes. B's diet is a combination of A's and
O's
• You should have the most varied diet of all
the blood types, including meat. This is the
only blood type that does well with dairy
products.
• Engage in exercise such as moderate
swimming or walking.
• Your risk factors for slow-growing viruses
that attack the nervous system increases if
Blood Type AB–
Modern Blood Type
 Blood Type AB–
Modern Blood Type
• Emerged only in the last 1,000 years as a
result of the intermingling of disparate
groups such as Type A Caucasians with
Type B Mongolians. Less than 5% of the
Earth's population has this blood type.
• You have most of the benefits and
intolerances of types A & B.
• Engage in calming exercises and relaxation
techniques.
• You have the friendliest immune system of
all the blood types.
• Also high risk for cancer, diabetes and heart
diseases.
What to eat and
what to avoid?
 GRAINS
Gra ins A AB B O
Artic hok e Pas ta (Pure) B A A O
Barley N N A O
Buck wheat/Kasha B A A N/B
Corn N A A A
Es sene Bread (Manna Bread) B B B B
Ez ek iel Bread B B B B
Gluten Flour N N A A
Gluten Free Bread N N N O
Graham Flour N N N A
Millet N B B O
Oat Flour B B B an
Oat/Oat Bran/Oatmeal N B B an
Popc orn - - A A
Quinoa N N N O
Rice (Cream of) N N N N/B
Rice (Puffed)/Rice Bran N B B N/B
Rice (W hite/Brown/Basmati)/Bread N B N N/B
Rice (W ild) N B A O
Rice Cake/Flour B B B N/B
Ry e Flour B B A O
Ry e/100% Rye Bread N B A O
Soba Noodles (100% Buc kwheat) B A A O
Soy Flour Bread B B N N
Spelt N B B O
Spelt Flour/Produc ts N N N O
Tapioc a N A A O
W heat (Berry) A N A A
W heat (Bleached Flour Produc ts) O N N A
W heat (Bran) A N A A
W heat (Bulghur) N N A A

W heat (Durum Flour Produc ts ) A N A A

W heat (Germ) A N A A
W heat (Gluten Flour Produc ts ) N N A A
W heat (Refined UN/Bleached) O - N A
W heat (Semolina Flour Produc ts) O N N A
W heat (W hite Flour Products ) O N N A
W heat (W hole W heat Products ) A N A A
 MEAT
Meat A AB B O
Bacon/Ham/Pork Avoid Avoid Avoid Avoid
Beef A A Neutral Beneficial
Buffalo A A N B
Chicken O A A N
Cornish Hens O A A N
Duck A A A N
Goat A A Unknown N
Goose A A A A
Heart A A A B
Lamb A B B B
Liver (Calf) A O N B
Mutton A B B B
Partridge R A A N
Pheasant A O O N
Quail R A A N
Rabbit A B B N
Turkey O B O N/B
Turtle A A A N
Veal A A N B
Venison A A B B
 VEGETABLE- VEGETABLE JUICE

Ve ge ta ble / Ve g Jui ce A AB B O
As paragus N N N N
Bamboo Shoot N N N N
Beet N B B N
Broc c oli B B B B
Brus s el Sprout N N B A
Cabbage (Chines e/Red/W hite) A N B A
Cabbage Juic e N B B A
Carrot B N B N
Carrot Juice B B N N
Cauliflower N B B A
Celery N B N N
Celery Juic e B B N N
Collard Greens B B B B
Cuc umber N B N N
Cuc umber Juic e N N N N
Eggplant A B B A
Garlic B B N B
Ginger B N B N
Hors eradish B N N B
Leek B N N B
Lett uc e N N N N
Lett uc e (Romaine) B N N B
Mus hroom (Abalone) N A N N
Mus hroom (Domes t ic ) A N N A
Mus hroom
(Oy s ter/ Enok i/Port obello) N N N N
Mus hroom (Shiit ak e) A A B A
Mus hroom (St raw) N - - -
Mus tard Greens N B B A
Ok ra B N N B
Olive (Black ) A A A A
Olive (Greek / Spanis h) A N A A
Olive (Green) N N A N
Onion (Green) N N N N
Onion (Red/Spanis h/ Yellow) B N N B
Pars nip B B B B
Pea (Green/Pod/Snow) N N N N
Pepper (Green/ Yellow/Jalapeno) A A B N
Pepper (Red/ Cay enne) A A B B
Pic k le N A N A
Pimento N N N N
Pot ato (Sweet ) A B B B
Pot ato (W hit e/Red/Blue/ Yellow) A N N A
Pumpkin B N A B
Radis h N A A N
Radis h Sprout s N A A N
Seaweed N N N B
Spinach/Spinac h Juic e B N N B
Squas h (Summer/W inter) N N N N
St ring Bean N N N N
Tomato/ Tomato Juic e A N A N
 FISH
Fish A AB B O
Anchovy A A A N
Bluefish A N N B
Carp B N N N
Catfish A N N A
Caviar A N B A
Clam A A A N
Cod B B B B
Crab A A A N
Crab (Horseshoe) - A A -
Crayfish/Crawfish A A A N
Eel/Japanese Eel A A A N
Flounder A A B N
Frog A A A N
Grouper/ Lapulapu A B B N
Lobster A A A N
Mackerel/ galunggong B B B B
Mahi-mahi/ Maya-maya N B B N
Mussels A N A N
Octopus A A A A
Oyster A A A N
Red Snapper B B N B
Salmon (Oc e a n: P a c fic NW, No rwe gia n) B N B B
Salmon (F a rm Ra is e d) N N N N
Sardine B B B B
Scallop A N N N
Shad A B B B
Shark N N N N
Shrimp A A A N
Snail (Helix Pomatia/Escargot) B B A N
Snapper N N N B
Sole A A B B
Squid A N N N
Swordfish N N N B
Trout (RaiN/Bow) B B N B
Trout (Sea) B B B N
Tuna N B N N/B
Yellowtail N A A B
 FRUIT/ FRUIT JUICE
Fruit/Fruit Juice A AB B O
Apple N N N N
Avocado N A A A
Banana A A B N/B
Canang Melon N N N N
Cantaloupe A N N A
Casaba Melon N N N N
Cherry (Bing, Sweet, W hite, etc) B B N N
Cherry/Juice (Black) B B N B
Christmas Melon N N N N
Coconut/Coconut Milk A A A A
Cran/Berry B B B N
Cran/Berry Juice N B B N
Date N N N N
Grape N B B N
Grapefruit B B N N
Grapefruit Juice B N N N
Guava N A N N/B
Guava Juice N - - -
Honeydew A N N A
Lemon/Lemon Juic e B B N N
Lime/Lime Juice N N N N
Mango/Mango Juic e A A N N/B
Orange/Orange Juice A A N A
Papaya A N B N
Papaya Juice A B B N
Peach N N N N
Pear/Pear Juice N N N N
Persimmon N A A N
Pineapple B B B N
Pineapple Juice B N B B
Plum (Dark/Green/Red) B B B B
Pomegranate N A A N
Prune/Prune Juice B N N B
Raisin B N N N
Raspberry N N N N
Spanish Melon N N N N
Starfruit (Carambola) N A A N
Strawberry N N N A
Tangerine/Tangerine Juice A N N A
W ater & Lemon B N N -
W atermelon N N N N
 OILS
Oils A AB B O

Black Currant
Seed Oil B N N N
Borage Seed Oil - - - A
Canola Oil N N A N
Castor Oil - - - A
Coconut Oil A A A A
Cod Liver Oil N N N N
Corn Oil A A A A
Cottonseed Oil A A A A

Flax Seed
(Linseed) Oil B N N B
Olive Oil B B B B
Peanut Oil A N A A

Safflower Oil A A A A
Sesame Oil A A A N
Sunflower Oil - A A -
Walnut Oil B B N N
Wheat Germ Oil N - - A
 BEVERAGE
Beverage A AB B O
Beer A N N N
Coffee
(Regular/Decaf) B B N A
Green Tea B B N N
Liquor (Distilled) A A A A
Seltzer Water A N A B
Soda (Club) A N A B
Soda
(Misc/Diet/Cola) A A A A
Tea (Black
Regular/Decaf) A A N A
Tea (Green) B B B N
Wine (Red) B N N N
Wine (White) N N N N
 DAIRY
Da iry A AB B O
Blue Cheese A A A A
Butter A A N O
Buttermilk A A N A
Cheddar Cheese A N N A
Cottage Cheese A B B A
Cream Cheese A N N A
Edam Cheese A N N A
Feta Cheese N B B O
Goat Cheese N B B A
Ice Cream A A A A
Milk (Cow-Skim or
2%) R N B A
Milk (Cow-W hole) R A N A
Milk (Goat) N/B B B A
Mozzarella Cheese N/B B B O
Parmesan Cheese A A N A
Quark Cheese A - N -
Rice Milk N B B N/B
Ricotta Cheese N/B B B A
Sherbet A A N A
Sour Cream (low/non-
fat) N B N A
Soy Cheese B N N N
Soy Milk B N N N
Swiss Cheese A N N A
W hey/W hey Protein
Supplement A N N A
Yogurt N B B R
 NUTS/SEED

Nuts/Seeds A AB B O
Almond N N N N/B
Almond Butter O N N N/B
Brazil Nut A N N A
Cashew/Cashew Butter A N A A
Chestnut N B N N
Filbert (Hazelnut) N A A N
Flax Seed B N N B
Macadamia N N N N
Peanut B B A A
Peanut Butter B B A A
Pecan/Pecan Butter - - N N
Pine Nut (Pignola) N N A N
Pistachio A N A A
Poppy Seed N A A A
Pumpkin Seed B A A B
Sesame Butter/Tahini O A A N
Sesame Seed N A A N
Sunflower Butter O - - -
Sunflower Seed N A A N
Walnut (Black) B B B B
Walnut (English) B B B B
 SWEETENER
Sweetener A AB B O
Barley Malt B A A N
Corn Syrup N A A A
Dextrose - A A A
Fructose - N - A
Honey N N N N
Maltodextrin - A A A
Maple Syrup N N N N
Molasses - N N N
Molasses
(Blackstrap) B - - -
Rice Syrup N N N N
Sucanat - - - N
Sugar
(Brown/White) A A A A
 CONDIMENTS
Condime nt A AB B O
Almond Extract N A A N
Apple Pectin - - - -
Aspartame A - - -
Carrageenan - - A -
Chocolate N N N N
Gelatin Plain A A A N
Guar Gum A A A A
Ketchup A A A A
Mayonnaise A N N N
Miso B B N N
MSG A A A A
Mustard B N N N
Salad Dressing (OK'd
Ingredients) N N N N
Sea Salt N N N N
Soy Sauce B N N N
Tamari B N - N
Vinegar (Apple Cider) A - - -
Vinegar
(Balsamic/Cider/Red A A N A

Worcestershire Sauce A A N N
Yeast (Bakers) - - - -
Yeast (Brewers) N - - N
 BEANS/LEGUMES
Beans/Legumes A AB B O
Black Bean B A A O
Black Eyed Pea B A A B
Broad Bean N N N O
Copper Bean A N N A
Garbanzo Bean A A A O
Green Bean B N N O
Kidney Bean A A B A
Lentil (Domestic) B N A A
Lentil (Green) B B A A
Lentil (Red) B N A A
Lima Bean A A B O
Mung Beans (Sprouts) N A A O
Pinto Bean B B A B
Red Bean A B N O
Snap Bean N N N O
Soy Bean B B B O
Soy Flakes - N - -
Soy Granules - N - -
Tamarind Bean A N N A
Tempeh (Fermented Soy) B B A O
Tofu B B A O
White Bean N N N O
 LEGEND
A- Avoid
EGGS
B- Beneficial
N- Neutral
N/B - Neutral/ Beneficial
U/- - unknown
O-Occasional
R- Rare

Egg A AB B O
Duck Egg - - - -
Egg (chicken) O? N? N? O?
Egg White (chicken) N? B? N? O?
Egg Yolk (chicken) O? N? N? O?
Goose Egg - - - -
Quail Egg - - - -
Most of what needs to take place to avoid disease, boost
immune function and maintain weight control - in short, to
achieve the best result for your body - is all based on diet.

In fact, proper diet according to blood type, coupled with at

least 30 minutes of exercise most days of the week, enables
your immune system to be its strongest.
 
Reference: Eat Right For Your Type
Dr. Peter J. D’ Adamo