Your Blood Type does Define What You Eat

An Overview of Blood Types

Extensive scientific research demonstrates that blood type is a genetic fingerprint that significanty influences important health factors, such as disease susceptibility, immune system competency, enzyme activity, hormonal response, platelet aggregation, and food interactions. Blood type is expressed in every tissue in your body that interacts with the "outside" world: in your mouth, your stomach and your intestinal tract. It is your first line of immune system defense.

Each blood type developed as a survival strategy in response to changes in diet , living conditions and infectious. Through adapting to new environments, each blood type acquired particular strengths, limitations and susceptibilities. Understanding the unique characteristics of each blood type allows us to make informed dietary choices to maximize our genetic strengths and to minimize our genetic weaknesses.

Each blood type benefits from specific foods and herbs based upon the unique physiological characteristics of each blood type.

Blood Type A developed as human populations began to live as cultivators, which dramatically changed our eating habits. Previously foreign or unavailable food became the mainstay of the original Type A's diet.

Blood Type B developed among the mountainous nomadic populations in the Eastern Steppe region in Asia. Of all the populations in the Eastern Steppe region in Asia. Of all the blood types, Type B has the greatest variety of food choices.

Type AB is the newest blood type and represents a merging of blood Types A and B. Clinical experience shows that like Bs, ABs benefit from some animal protein. However, because of their A-like digestion, they need smaller, less frequent portions.

Blood Type O is the oldest blood type, originating in the hunting-gathering stage of human evolution. Type Os thrive on a "hunter-gatherer" diet, namely, animal protein and vegetables. Type Os also do very well with eggs as a protein source and benefit from Omega 3 essential fatty acids.

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