Diets For Metabolic Types
Slow oxidizers, also called Carbohydrate Types, have similar dietary
requirements to those of the metabolic S-type - that is, a vegetarian
or semi-vegetarian diet. Fast oxidizers and P-type individuals or Protein
Types, on the other hand, do best on a non-vegetarian diet or a high legume
vegetarian diet, which at the same time should be low in sugars. The balanced
type may use a mixed diet that is neither very high in protein and fat
or in sweet food.
S-TYPE AND SLOW OXIDIZERS
Proteins should be supplied mainly from legumes, almonds and other oily
seeds best as seed cheese, but the consumption of peanuts should be restricted.
Fish and other seafood, eggs (not hard-boiled or fried), some poultry
and raw milk products are usually acceptable. Have plenty of fruits, especially
tart varieties, frequent fruit meals and fruit days. Also sweet varieties
of vegetables are beneficial, particularly red beets, and sprouted seeds.
Polyunsaturated oils are mainly supplied from seafood, fermented soybeans,
sunflower kernels and freshly ground linseed. Meats, fats and processed
oils should be eaten sparingly. The evening meal should be light. Helpful
supplements are lecithin, digestive enzymes, cod liver oil or other fish
oils, kelp, B vitamins, vitamin E, ascorbic acid, magnesium, potassium,
chromium, copper, selenium and zinc. The idea is to eat fast-digesting
food.
P-TYPE AND FAST OXIDIZERS
A diet high in legumes often combined with brown rice and other grains
such as millet and buckwheat, also sago taro and tapioca. Have a hearty
breakfast. Flesh foods are generally well tolerated. This metabolic type
should use whole grains - sprouted, cooked or baked, in preference to
flour products; plenty of sprouted seeds. Starchy and green vegetables
are best for cooking, use sweet varieties mainly raw, with plenty of red
beets, raw, cooked or juiced. Use salted food if the blood pressure is
low.
Oils low in linoleic acid should be used - best are olive oil and almond
oil, also try coconut oil. The intake of sweet food, sweet and acid fruits
and lactose products should be minimized. Neutralize fruit acids with
dolomite. Useful supplements are halibut liver oil capsules, calcium ascorbate,
low-level B vitamins, MSM, chromium, copper, selenium and zinc. The idea
is to eat slow-digesting food.
SUB-OXIDIZERS
These may use a mixed diet of easily digestible food. Thus meat may
be used as broth or stew, not fried or roasted. Nuts and oily seeds should
be soaked, sprouted or used as seed cheese. Sub-oxidizers may consume
sprouted seeds, plenty of grass juice; also beef juice and freeze-dried
liver. Digestive enzymes, hydrochloric acid supplement or ascorbic acid
with protein meals should be used. All vitamins and minerals should be
supplemented, especially trace minerals; mix lecithin with all meals;
rubbing the skin with cod liver oil may be helpful. The idea is to eat
easily digested food.
SENSITIVITY REGULATION
Certain nutrients make the skin and sometimes the brain more sensitive
and should be minimized if the skin easily reacts to irritants and if
there is emotional and mental instability. These sensitizing nutrients
are: acid and sweet foods and fruits, allergens and a diet high in phosphorus
and low in calcium and magnesium. Conversely, proteins, fats and oils,
complex carbohydrates, green vegetables, calcium and magnesium help to
protect susceptible individuals from undue sensitivity.
Insensitive individuals, on the other hand, benefit from a high intake
of acid foods and fruits, lecithin, folic acid and a diet low in calcium
but high in magnesium. Common polyunsaturated oils increase sensitivity,
and lecithin, linolenic acid (linseed) and fish oils normalize it.
METABOLIC TYPES AND BLOOD GROUPS
Peter D'Adamo wrote the book 'Eat Right For Your Type' or
'The Eat Right Diet' (Random House) which shows that individuals
with different blood groups have different optimal food requirements.
Special proteins called lectins, in foods that were not traditionally
eaten, frequently cause immune reactions in the intestinal wall and may
eventually lead to a wide variety of diseases.
The relationship between the three basic metabolic types and blood groups
is rather straightforward. Blood group O is the oldest blood group. It
originated in the hunter-gatherer area and corresponds to the P-type or
non-vegetarian type with a high requirement for protein and fat. Group
A resembles most closely the S-type or seed-eating vegetarian type, while
B is the lacto-vegetarian type, and closest to the balanced metabolic
type. Blood group AB has the characteristics of A as well as B.
It is my opinion that it is beneficial to know which foods are good
or bad for our blood type, but not necessarily stick religiously to the
food tables. Some of the foods listed to be avoided do not actually agglutinate
or damage our blood and have been selected for other reasons that may
not apply to you. Furthermore, I recommend for everyone, especially if
not in good health, making food allergy tests and avoid any reacting food,
while non-reacting foods may be regarded as safe.
Therefore, if symptoms of food sensitivity show up, then I would not
use a food that is supposed to be beneficial according to our blood group,
while I would use a food that is classified as "avoid" by
D"Adamo if it does not show a negative effect. An example of this
is coconut and its products, which D'Adamo advises to avoid for all
blood groups. However, I find coconut milk and oil beneficial for myself,
and many others find it beneficial as well. I also use a lot of fresh
aloe vera, which supposedly is bad for my blood group.
While we can expect most allergies to occur to food that is wrong for
our blood type, this is not always so. As mentioned before, not all foods
are classified as 'avoid' because of lectins causing problems.
Even if there is a reaction with our blood group, this has only been established
in a test tube. What happens in our body depends mainly on the quality
of our digestive system and on the quantity and digestibility of the questionable
food and its interaction with other food ingredients.
Also cooked foods often react different to raw foods. Sprouted seeds
appear to be more acceptable and possibly beneficial even if the same
seeds should be avoided in cooked form. If all is well, then the potentially
harmful lectins are broken down to amino acids and are harmless, if not,
then we must improve conditions or avoid them. Try to develop your inner
food sense and learn to listen to your body. It will then let you know
by your inner urgings and taste preferences which foods to eat.
The following table shows a short list of some common foods in relationships
to the blood groups. Basically there are only two food classifications,
those foods that give a reaction and should be avoided and those that
do not react and may be eaten. However, Peter D'Adamo made an additional
value judgment by classifying the allowed foods as either neutral/avoid,
neutral, neutral/beneficial or beneficial, mainly in regard to overweight.
Neutral means that the food does not cause any blood group related problems
but has no other advantages to specifically recommend it. I do not always
agree with these additional classifications, and have restricted the classifications
to "O.K." and "Avoid". For further information
see Peter D'Adamo's book or his web site at www.dadamo.com.
FOOD LIST FOR BLOOD GROUPS
|
Food
|
Type A
|
Type AB
|
Type B
|
Type O
|
|
Almond
|
O.K.
|
O.K.
|
O.K.
|
O.K.
|
|
Apple
|
O.K.
|
O.K.
|
O.K.
|
O.K.
|
|
Avocado
|
O.K.
|
Avoid
|
Avoid
|
Avoid
|
|
Bacon/ham/pork
|
Avoid
|
Avoid
|
Avoid
|
Avoid
|
|
Banana
|
Avoid
|
Avoid
|
O.K.
|
O.K.
|
|
Barley
|
O.K.
|
O.K.
|
Avoid
|
O.K.
|
|
Beef
|
Avoid
|
Avoid
|
O.K.
|
O.K.
|
|
Beetroot/red beet
|
O.K.
|
O.K.
|
O.K.
|
O.K.
|
|
Beer
|
Avoid
|
O.K.
|
O.K.
|
O.K.
|
|
Brazil nut
|
Avoid
|
O.K.
|
O.K.
|
Avoid
|
|
Broccoli
|
O.K.
|
O.K.
|
O.K.
|
O.K.
|
|
Brussels Sprouts
|
O.K.
|
O.K.
|
O.K.
|
Avoid
|
|
Buckwheat
|
O.K.
|
Avoid
|
Avoid
|
O.K.
|
|
Cabbage
|
Avoid
|
O.K.
|
O.K.
|
Avoid
|
|
Carrot
|
O.K.
|
O.K.
|
O.K.
|
O.K.
|
|
Cashew
|
Avoid
|
O.K.
|
Avoid
|
Avoid
|
|
Cauliflower
|
O.K.
|
O.K.
|
O.K.
|
Avoid
|
|
Celery
|
O.K.
|
O.K.
|
O.K.
|
O.K.
|
|
Cheese (most types)
|
Avoid
|
O.K.
|
O.K.
|
Avoid
|
|
Corn/maize
|
O.K.
|
Avoid
|
Avoid
|
Avoid
|
|
Cottage Cheese
|
Avoid
|
O.K.
|
O.K.
|
Avoid
|
|
Cucumber
|
O.K.
|
O.K.
|
O.K.
|
O.K.
|
|
Duck
|
Avoid
|
Avoid
|
Avoid
|
O.K.
|
|
Egg
|
Avoid
|
O.K.
|
O.K.
|
O.K.
|
|
Flax seed
|
O.K.
|
O.K.
|
O.K.
|
O.K.
|
|
|
Avoid
|
Avoid
|
Avoid
|
O.K.
|
|
Grapes
|
O.K.
|
O.K.
|
O.K.
|
O.K.
|
|
Herring (fresh)
|
Avoid
|
O.K.
|
O.K.
|
O.K.
|
|
Kidney beans
|
Avoid
|
Avoid
|
O.K.
|
Avoid
|
|
Lamb/mutton
|
Avoid
|
O.K.
|
O.K.
|
O.K.
|
|
Lemon
|
O.K.
|
O.K.
|
O.K.
|
O.K.
|
|
Lentils
|
O.K.
|
O.K.
|
Avoid
|
Avoid
|
|
Lima beans
|
Avoid
|
Avoid
|
O.K.
|
O.K.
|
|
Liver (calf)
|
Avoid
|
O.K.
|
O.K.
|
O.K.
|
|
Lobster
|
Avoid
|
Avoid
|
Avoid
|
O.K.
|
|
Mackerel
|
O.K.
|
O.K.
|
O.K.
|
O.K.
|
|
Milk, cow
|
Avoid
|
Avoid
|
O.K.
|
Avoid
|
|
Milk, goat
|
O.K.
|
O.K.
|
O.K.
|
Avoid
|
|
Millet
|
O.K.
|
O.K.
|
O.K.
|
O.K.
|
|
Mung beans
|
O.K.
|
Avoid
|
Avoid
|
O.K.
|
|
Mussels
|
Avoid
|
O.K.
|
Avoid
|
O.K.
|
|
Navy beans
|
Avoid
|
O.K.
|
O.K.
|
Avoid
|
|
Oats
|
O.K.
|
O.K.
|
O.K.
|
O.K.
|
|
Octopus
|
Avoid
|
Avoid
|
Avoid
|
Avoid
|
|
Olive oil
|
O.K.
|
O.K.
|
O.K.
|
O.K.
|
|
Onion
|
O.K.
|
O.K.
|
O.K.
|
O.K.
|
|
Orange
|
Avoid
|
Avoid
|
O.K.
|
Avoid
|
|
Oyster
|
Avoid
|
Avoid
|
Avoid
|
O.K.
|
|
Pea
|
O.K.
|
O.K.
|
O.K.
|
O.K.
|
|
Papaw
|
Avoid
|
O.K.
|
O.K.
|
O.K.
|
|
Peach/Pear
|
O.K.
|
O.K.
|
O.K.
|
O.K.
|
|
Peanut
|
O.K.
|
O.K.
|
Avoid
|
Avoid
|
|
Pineapple
|
O.K.
|
O.K.
|
O.K.
|
O.K.
|
|
Plum
|
O.K.
|
O.K.
|
O.K.
|
O.K.
|
|
Potato, sweet
|
Avoid
|
O.K.
|
O.K.
|
O.K.
|
|
Potato, white, red
|
Avoid
|
O.K.
|
O.K.
|
Avoid
|
|
Pumpkin
|
O.K.
|
O.K.
|
Avoid
|
O.K.
|
|
Rabbit
|
Avoid
|
O.K.
|
O.K.
|
O.K.
|
|
Rice
|
O.K.
|
O.K.
|
O.K.
|
O.K.
|
|
Rye
|
O.K.
|
O.K.
|
Avoid
|
O.K.
|
|
Salmon
|
O.K.
|
Avoid
|
Avoid
|
O.K.
|
|
Sardine
|
O.K.
|
O.K.
|
O.K.
|
O.K.
|
|
Sesame seed/Tahini
|
O.K.
|
Avoid
|
Avoid
|
O.K.
|
|
Soy bean
|
O.K.
|
O.K.
|
O.K.
|
O.K.
|
|
Spelt
|
O.K.
|
O.K.
|
O.K.
|
O.K.
|
|
Spinach
|
O.K.
|
O.K.
|
O.K.
|
O.K.
|
|
Strawberry
|
O.K.
|
O.K.
|
O.K.
|
Avoid
|
|
String bean
|
O.K.
|
O.K.
|
O.K.
|
O.K.
|
|
Sunflower seed
|
O.K.
|
Avoid
|
Avoid
|
O.K.
|
|
Tapioca
|
O.K.
|
Avoid
|
Avoid
|
O.K.
|
|
Tofu/Tempeh
|
O.K.
|
O.K.
|
Avoid
|
O.K.
|
|
Tuna
|
O.K.
|
O.K.
|
O.K.
|
O.K.
|
|
Turkey
|
O.K.
|
O.K.
|
O.K.
|
O.K.
|
|
Turnip
|
O.K.
|
O.K.
|
O.K.
|
O.K.
|
|
Walnut, English
|
O.K.
|
O.K.
|
O.K.
|
O.K.
|
|
Wheat
|
Avoid
|
O.K.
|
Avoid
|
Avoid
|
|
Yam
|
Avoid
|
O.K.
|
O.K.
|
O.K.
|
|
Yogurt
|
O.K.
|
O.K.
|
O.K.
|
Avoid
|
|
Zucchini
|
O.K.
|
O.K.
|
O.K.
|
O.K.
|
|
