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We are what we eat and food is our best medicine. Often, even holistically minded individuals will turn to medicines, vitamins, and supplements first when faced with a health challenge. However, how well we sleep, what we drink, what we eat and what we think about is the foundation to health. We do not try to build a house without first having the foundation set.
How do you choose a diet that is right for you? With the Blood Type diet the assumption is that, just like eye color, your genetic code has already chosen what diet is the best for you.
Dr. Peter D'Adamo, a forerunner in the “eat right for your blood type” field, has developed highly successful clinical protocols based on laboratory and clinical research. Drawing on his success, Dr. Emily Chan uses blood type and other factors to help determine which foods are beneficial, nutritious, or harmful for you.
What we call "blood type" is actually a glycoprotein (sugar-protein molecule) that acts like an antenna projecting from your red blood cell. Type O's antenna is made of fucose; Type A, fucose plus N-acetyl-galactosamine; Type B, fucose plus D-galactosamine; and type AB, fucose, N-acetyl-galactosamine and D-galactosamine.
In most of the population, these antennae coat your mucosa and body fluids. If you are blood type A, many of your cells including your blood cells have a nametag that says blood type A. Basically, the antenna that you display (blood type A) influences how your immune system responds to foods, viruses, bacteria, parasites, allergens, etc. How these substances stick to your cells or interact with them is influenced by what blood type marker you display. Whatever your body encounters as "not A like" will be viewed as "not me".
When you eat foods that contain lectins incompatible with your genetic makeup, these proteins stick to your cells, a process called agglutination, which prepares your body to attack that lectin as if it were foreign like a virus or bacteria. However, in the process, collateral damage occurs to your cells. Obviously this has implications for allergies, autoimmunity, low immunity and gastrointestinal disorders, but it turns out that nervous tissue is very sensitive to the agglutinating effects of food lectins, as are arteries, liver and other molecules involved in hormonal or metabolic signaling.
Many patients show marked improvements in their symptoms with just eating foods that are compatible with their body. They also report beneficial side effects of increased energy, better mood and "never feeling this good in my entire life."
Are you ready to experience the profound effects of eating foods that are right for you?
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