Читать книгу The Blood Type Diet Cookbook - Lucy Degremont - Страница 7

Dr James D’Adamo, a naturopathic physician, observed that while some people did well on the typical vegetarian diet recommended in renowned European health spas, others did not. Following this initial observation he spent many years trying different diets on each of his patients until eventually he surmised that there must be something in our blood that determines what we should be eating. Little by little, food choices according to ABO blood typing became obvious. Those with blood type A, it seemed, benefited from a virtually meat-free diet with protein provided by soya and fish, while Os did well on a meat-based diet that avoided grains and milk products. These findings set the stage for his son’s later scientific scrutiny.

Peter D’Adamo, a naturopathic physician in the making at that time (1980s), took advantage of university requirements to undertake research – and naturally he chose his father’s field. What he was looking for was any information that could connect blood types to certain diseases, and if such information would give any weight to his father’s ideas. Sure enough there it was. The prevalence of stomach cancer in blood type A was related to low gastric acid. This could explain why As should avoid meat – they did not produce enough gastric acid, which is essential for the complete digestion of animal protein. There was also relevant information on blood type O. This blood group is more prone to gastric ulcers – a condition usually caused by a highly acidic environment in the stomach. As James D’Adamo had discovered years before, Os could and should eat meat because they have the necessary acidic environment in the stomach to digest it properly.

This was just the beginning of the ongoing research into the relationship between ABO blood types and disease, and how selecting the right foods and living the right life can protect you.