Craig "Eat Right For Your Type" is a book that has crossed my path a few times, so I decided to read it.
Author Dr. Peter J. D'Adamo is the doctor who helped develop the idea that different blood types should have different types of diets. The first few chapters are about the history of blood, the evolution of blood, and how knowing our blood type is like a blueprint to who we are.
The first blood type was Type O. I am the second blood type, Type A, which appeared around 25,000 to 15,000 B.C. Type A was born in Asia or the Middle East and developed as a response to the changing elements of the environment.
Mutation from Type O, who were hunter-gatherers to Type A, who were grain-agricultural happened rapidly. Type A blood ancestors migrated mostly toward Europe.
"The connection between the blood type of our ancestors and our diet today is because of a protein called lectins," says D'Adamo. He claims that too many of the wrong type of lectins in the body can cause disease, can cause a person to be overweight, and can cause a general unhealthyness.
The book suggests that if a person avoids certain foods and increases others, the body should naturally be able to fight off diseases (including cancer cells) and be in better shape.
A large portion of "Eat Right For Your Type" is dedicated to the four different types of diets: O, A, B, and AB. Each food group is addressed and suggestions are made as to the foods that are the most beneficial, foods that are neutral, and foods to avoid, as in relation to blood type.
For example, with my Type A blood, I should avoid red meat, wheat, and shell fish. I can indulge in coffee, most vegetables and anything soy. D'Adama also gives suggestions for vitamin supplements and exercises to best handle stress for each blood type.
Another section focuses on medical issues such as vaccinations, allergies, diabetes, infections, reproduction, and cancer. D'Adamo explains why some blood types are more prone to the common cold than others but he also emphasizes the fact that medical research is ongoing in these areas.
D'Adamo explains that certain blood types are at a higher risk for cancer while others have a greater odds for survival. D'Adamo states that lectins act like probes to cancer cells, helping researchers understand the biology of cancer; he believes lectins should be studied more.
I was fascinated by the history of my ancestor's blood, and I was unaware of the evolution of blood. D'Adamo's research is reasonable, but I will not be cutting red meat out of my diet anytime soon. I understand now why I should keep a diet that is closely related to my forgoers, but more importantly, I think an overall healthier eating lifestyle keeps a person from disease.
Caroline Dotson, of Downtown Books in Craig, reviews books for the Daily Press.