Presentation on theme: "Whats Your Type? By Corrine Ryser, Jason Gue, Thomas Morgan, Phillip Todacheeny Examining The Blood Type Diet."— Presentation transcript:
Whats Your Type? By Corrine Ryser, Jason Gue, Thomas Morgan, Phillip Todacheeny Examining The Blood Type Diet
What is the blood type diet based on? Peter D'Adamo, ND, the author behind the Eat Right for Your Blood Type is a graduate of Bastyr University, now in private practice, in Connecticut and has been doing about 15 years of his own research based on 35 years of research by his father, James D'Adamo, who is also a naturopathic physician, and whose pioneering work with blood types and diet was described in the book One Man's Food. The authors theory is based on research within, amongst others, physical anthropology, neurology, biochemistry, nutrition, lectinology, epidemiology, psychology, immunology and genetics. The premise of the book itself is that if you use your blood type as a guide for eating and living, you will be healthier, you will subsequently reach your ideal body weight as well as slow down the aging process. Because blood types historically evolved as a result of changes in our diet, culture, and social conditions, each blood type has particular strengths and limitations. He presumes that when these are known and followed, it becomes easier to maintain good health.
Dr. DAdamo concludes that blood type is a powerful indicator of your genetic code. He believes that blood types have evolved over thousands of years and contain the genetic message of diets and behaviors from our ancestors. By following the diet prescribed for one's specific, blood type, an individual can make choices that correspond to their biological profile. While several systems exist to categorize blood, including Lewis, Rhesus (Rh), and MN blood group systems, Dr. D'Adamo has found that 90% of the factors dealing with the connection between health and blood type are dependent on the ABO, or primary blood type system.
Every life form has unique antigens that form part of its chemical signature. Similarly, each blood type possesses an antigen with a unique chemical structure. Blood type antigens are ubiquitous throughout the body and are among the most powerful antigens involved in the process of identification of "friend or foe or self vs. non- self." When the body senses foreign antigens, antibodies are generated which defend the body against the invaders. The "anti-other-blood" type antibodies are among the strongest antibodies in our immune system. It has long been recognized that some foods are capable of causing the cells of a certain blood type to agglutinate while having no impact on cells of another blood type. This reaction is dependent upon the interaction of human cells with the lectins found in food.
A lectin can be defined as any compound found in nature, usually diverse protein structures, which can interact with surface antigens found on the body's cells, causing them to agglutinate. Following ingestion of food, a chemical reaction can occur between the food you eat and your blood or tissues because of these lectins. Many food lectins have characteristics sufficiently similar to certain blood type antigens to be identified as an enemy. If you eat a food that contains lectins incompatible with your blood type, the blood cells will agglutinate. Food lectins can also interact with white blood cells, acting as mitogens and stimulating cell division and replication. Essentially, when you eat a food containing protein lectins that are incompatible with your blood type antigen, the lectins target an organ or bodily system and begin to agglutinate blood cells in that area leading to health problems, weight gain, etc.
The interaction of specific food lectins with blood type can play a large role in the determination of which foods act as medicine or poison for an individual. This interaction, along with other genetic predispositions associated with blood types, forms the foundation of the dietary recommendations proposed in this book. Dr. D'Adamo discusses characteristics of each blood type and makes recommendations for diet, supplementation, botanical support, and exercise. In the chapters dedicated to specific blood types, he recommends foods which are beneficial, neutral, or should be avoided. The diet also zones in on medical problems and their correlation to blood type as well as strategies for their prevention or treatment. U.S. Blood-type Distribution O+ 38% of population A+ 34% of population B+ 9% of population O- 7% of population A- 6% of population AB+ 3% of population B- 2% of population AB- 1% of population
The Review, in the Words of Dr. DAlamo: The essence of the blood type connection rests in these facts: Your blood type - O, A, B, AB - is a powerful genetic fingerprint that identifies you as surely as your DNA. When you use the individualized characteristics of your blood type as a guidepost for eating and living, you will be healthier, you will naturally reach your ideal weight, and you will slow the process of aging. Your blood type is a genetic blueprint for who you are, a guide to how you can live most healthfully. The key to the significance of blood type can be found in the story of human evolution: Type O is the oldest; Type A evolved with agrarian society; Type B emerged as humans migrated north into colder, harsher territories; and Type AB was a thoroughly modern adaptation, a result of the intermingling of disparate groups. This development relates directly to the dietary needs of each blood type today.
Exercise Program Must have exercise for overcoming stress Stress goes to the muscles, giving an explosion of intense physical energy release the build-up of hormonal forces through vigorous and intense physical exercise
Stress is Direct and Physical Aerobic 40-60 min. 3-4 x week Weight Training 30 min. 3 x week Contact Sports 60 min 3x week Cycling 30 min. 3 x week
Type O Strengths Hardy digestive track Strong immune system Weaknesses Intolerant to dietary change Immune system can be overactive Medical risks Blood clotting disorder ulcers Diet profile High protein, meat eaters Limit: grains, beans, legumes Weight-loss key Avoid: wheat, corn, kidney beans Aids: kelp, seafood, salt Supplements Vit. B, K, calcium, iodine
Whats for Dinner? Lamb stew Steamed broccoil Sweet potato (steamed artichoke) Mixed fresh fruit Beer or wine (seltzer or herbal tea)
Nutritional info. 1081 Calories 25g Total Fat 83g Carbohydrates 105g Protein For the regular meal
Exercise program Stress may cause: Anxiety, irritability, hyperactivity, and weakens the immune system
Exercise Program Hatha Yoga 30 min. 3-5 x week Golf 60 min. 2-3 x week Swimming 30 min. 3-4 x week Stretching 15 min. 3-5x week AVOID- Heavy competitive sports, may exhaust your nervous energy making you more tense.
Type A Strengths Adapts well to new diets Weaknesses Sensitive digestive track Vulnerable immune system Medical risks Heart disease cancer Diet profile Vegetarian Weight-loss key Avoid: meat, dairy Aids: soy food, pineapple Supplements Vit. B12, C, E
Reap what you sow Tofu-pesto lasagna Broccoli Frozen yogurt Red wine (Tofu stir-fry with green beans, leeks, snow peas, and alfalfa sprouts)
Nutritional Data 480 calories 11g total fat 60g carbohydrates 13g protein Non-diet meal
Exercise Program Stress of type A and type B Anxiety Weaken Immune System Nervous mental activity
Exercise Program Tai Chi 30-40 min. 3-5 x week Brisk walking 20-40 min. 2-3 x week Hiking 45-60 min. 2-3 x week Dancing 30-45 min 2-3 x week
Type AB Strengths Designed for modern conditions Tolerant immune system Weaknesses Sensitive digestive track Medical risks Heart disease cancer Diet profile Mixed diet in moderation Weight-loss key Avoid: red meat, lima beans, buckwheat Aids: tofu, seafood, dairy Supplements Vit. C, hawthorn, valerian
Modern Merging of A and B Tofu omelet Stir-fried vegetables Mixed fruit salad Red wine
Nutritional data 212 calories 0 total fat 46g carbohydrates 4g protein Tofu omelet nutrition information was not available
Results: Type O Type B Type A Type AB Medical improvements
All theory, no proof! No data or study done specifically for these ideas! Core idea of diet: Eliminating Lectins. No pathologist I know has ever mentioned tissue infarction from lectin-induced red cell agglutination as a cause of any disease in humans. (Klaper, M.D.)
Questionable Statements "Type O's do not tolerate whole wheat products at all, (DAdamo, 63) No pictures, biopsies, or supporting material. Claims hypothyroidism is caused by Type O people do not produce enough iodine. People do not produce iodine! Tries to apply theories to consumption of milk. Intolerance to milk not suffered exclusively to any blood- type.
Holes in theory Affects of disease and conditions not exclusive to blood-type. Affects of aging. Genetic variations is somewhat weak argument. Ex. Eye color, hair color Does not affect health. Generally bad idea to restrict diet. Consult your physician!
Expert Opposition One of the book's most disturbing characteristics is the frightening images that the author calls forth without providing scientific documentation. (Klaper, M.D.) it's debatable that diet prescriptions based on blood type are the answer. In fact, there's no science to support the strategy. (Callahan, MS, RD) "I think we all have individual needs, but basing what you eat on blood type is ridiculous, (Kirby) "there's no indication that blood type has anything to do with anything other than blood type. Your basic nutrition needs are the same whether you're type A positive or B negative, (Hogan)
Salvaging Ideas No one diet is appropriate for any one person. Varying metabolisms, health conditions, tastes, finances. Non-processed foods are generally better than processed. Recommendations steer audience clear of processed foods. Any change in your regular diet may be beneficial, as any health diet will attempt to remove those foods obviously bad for you.
Reference: D'Adamo, N. D., Peter J. Eat Right For Your Type. G. P. Putnam's Sons, New York, 1996. http://www.earthsave.org/news/bloodtyp.htm Michael Klaper, M.D. http://www.earthsave.org/news/bloodtyp.htm http://diets.aol.com/a- z/bloodtype?id=20050610162209990002 Maureen Callahan, MS, RD. Blood type review: from health magazine. Health Publishing, Inc. April, 2004. http://diets.aol.com/a- z/bloodtype?id=20050610162209990002 http://www.whfoods.com/genpage.php?tname=diet&dbid=2 The George Mateljan Foundation. 2005 http://www.whfoods.com/genpage.php?tname=diet&dbid=2 http://diet.ivillage.com/plans/pfoodcomb/0,,1l9b,00.html iVillage. 2005. http://diet.ivillage.com/plans/pfoodcomb/0,,1l9b,00.html http://www.nutritionfacts.com