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Nutrition

"Let food be your medicine". Have you heard of the expression, "you are what you eat"? Often we think of getting medicines, vitamins, and supplements to take, to feel better. However, how well we sleep, what we drink, what we eat is the foundation to health. We do not try to build a house without first having the foundation set.

There are so many diets out there, so how do you know which one is right for you? Perhaps you've tried a few and feel confused at this point. The good news is that you can no more choose a diet than you can choose the color of your eyes, hair or skin. Your diet was chosen for you by your genetic code.

One of the key players in choosing the right foods for you is your blood type. Dr. Peter D'Adamo, a forerunner in this field, has performed numerous laboratory and clinical research that has resulted in incredibly clinical success. Dr. Emily Chan uses blood type and other factors to help you determine foods that are beneficial for you (act as medicine), are neutral (act as nutritious foods), or are harmful (poison).

 

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 named 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 fluid secretions. It is as if your name was "Maddox", that all your cells have a nametag that says, "Maddox".  Basically, the antenna that you display (or Maddox) 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 Maddox 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?