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Blood Typing
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Diseases & Conditions
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Integrated
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Diet
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Some may say this looks
like a condition of hyperproteinemia.
Some may say this looks like pH is off and the cells are losing their
zeta potential.
Some may say this is reflecting a higher level of endobioses.
And some may say, lets do some further testing. And by the way, what's
your blood type and what have you been eating.
Knowing
the blood type can lead you to better a understanding of the above
picture. The basic reason is that one's blood type determines
compatibility or incompatibility with certain foods. Essentially,
incompatibilities agglutinate cells.
Certain foods, and food groups act like poisons to certain blood types.
What can be a medicine for one person, can be a poison for another. How
is this possible? Because of genetics.
You were born with a basic blood type. O, A, B, or AB. You got it from
your parents genes. Genes have a way of representing a bit of genetic
history.
Type O blood is the oldest blood and shows a connection to the
hunter-gatherer cultures. This blood type is strongly aligned with high
protein consumption in the form of animal meat and individuals with type
O blood generally produce higher stomach acids. This is typically the
group that experiences more incidence of gastric ulcer disease than the
other groups. Type O's handle animal protein well but grains like whole
wheat, and dairy products are not so good. Type O groups comprise about
46% of the American population.
Blood group A was the next to evolve and merged with the development of
agricultural practices. Blood group A is primarily associated with
vegetarian food sources and individuals in that group secrete smaller
amounts of stomach acid. Protein requirements are not any less than a
group O person but the source is different. Type A's do poorly with the
typical meat and potato fare and are predisposed to heart disease,
cancer, and diabetes. Soy proteins, grains, and vegetables are very
important for type A's as well as food that is fresh, pure and organic.
Group A comprises 42% of the American population. Then there is type B
and AB.
The key to all of this is lectin chemistry. Different blood types are
incompatible with the lectins (proteins) of certain food groups. In
learning live blood microscopy, the clinician needs to intimately
understand the importance of serotyping (blood typing) and the patient's
dietary history in relationship to the microscopic findings.
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