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Can
looking at blood under the microscope tell you
something about genetic predisposition? With reference
to other things, in a way it can. The following two
pictures highlight blood in which the red blood cells
are sticking together (agglutinating). This is not a
good situation for most people. Red blood cells bring
oxygen to every other cell in the body, and when they
are stuck together like this, they are not doing their
job as well as they should.
Generally, live blood microscopists have related this
blood picture to having excess protein in the diet, or
to the patient having a lack of adequate protein
digestion. On one level this could be true, but it
goes much further. More specifically, it begs the
question, what "type" of protein has been in
the patients diet most recently that has possibly
caused this condition? Even more to the point, what
type of protein or food group in relation to the
patients specific blood type - as in O, A, B or AB.
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 produces 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. More can be
learned from Dr. D'Adamo's books Eat
Right For Your Type about agglutination, foods,
and lectins.
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So,
what's your basic blood type?
O
A AB
B |
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Have
you ever seen blood under the microscope that
looks like this?
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Or
like this?
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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.
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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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