Do You Know Nutrition: Eating for your blood type
By By Phylis Canion
April 23, 2013 at midnight
Updated April 22, 2013 at 11:23 p.m.
My friend recently told me about a book about eating right for your blood type, and I am wondering what your thoughts are about the recommendations. In a way, it makes sense, but I am not sure how healthy it is as I age. Can it help with health problems? Can you please give me some insight as to your thoughts?
"Eat Right For Your Type," written by Peter J. D'Adamo, a naturopathic doctor, is an individualized diet solution to staying healthy, living longer and achieving your ideal weight, according to your blood type. D'Adamo lists which foods, spices, teas and condiments will benefit you best based on your blood type.
The basic premise for this diet is that the four main blood groups each react in different ways to different foods.
He advises Type A blood types should stick to fruits and vegetables, Type B types should consume a balanced diet (fruits, vegetables, grains, fish, dairy, meat but avoid chicken), Type AB blood types should consume mostly a vegetarian diet, and Type O blood types should basically stick to a high-protein diet but avoid dairy products and most nuts.
It is important to remember that fluctuating nutritional requirements as a result of aging make me question the blood-type concept, where a blood group-specific lifestyle is supposed to be maintained throughout a lifetime.
An example: A lot of changes take place post middle age.
Along with the usual hormone slowdown, an individual's stomach acid, potassium or zinc levels frequently decline, while phosphorus and/or sodium levels tend to increase - independent of dietary intake or blood type.
Health problems are not predetermined by blood types. Only the reduced resistance to some diseases can at times be attributed to a particular blood group; however, your lifestyle and diet play a major role in your health during your lifetime.
While I have had numerous individuals claim the benefits of following the blood type recommendations, some of the positive changes can be attributed to the nutritional changes of eating healthier foods and eliminating toxins from the diet.
From time to time, I read about different food additives that can cause health problems. Is there a basic list of such ingredients that one should look for?
CSPI, the Center for Science in the Public Interest, is an advocacy organization for nutrition and health, food safety, alcohol policy and sound science. CSPI recommends avoiding the following: sodium nitrite, saccharin, artificial colorings and olestra.
CSPI warns that consumption of the following additives in foods may cause allergic reactions or other problems in susceptible individuals: artificial and natural flavorings, aspartame, beta-carotene, caffeine, carmine, cochineal, casein, gum tragacanth, hydrolyzed vegetable protein, lactose, MSG (monosodium glutamate), mycoprotein, quinine, sodium bisulfate, sulfites and sulfur dioxide.
Thought for the week: The best way to get even is to forgive!
Phylis B. Canion is a doctor of naturopathic medicine and is a certified nutritional consultant. Email her at email@example.com. This column is for nutritional information only and is not intended to treat, diagnose or cure.