Blood type diet

One Response to “More about Acne”

1. Odis Johns Says:
   November 24th, 2005 at 7:24 pm

   Here is Dr. D’Adamo’s take on your questions:
   MEAT OVERWORKING THE COLON?
   QUESTION: There are no naturopathic doctors in my area that I know of,
   so I would appreciate your input. I am female, 40 years old, blood type
   0+. I have had IBS or a spastic colon for the majority of my adult life
   although it has recently gotten much worse (almost debilitating - always
   diarrhea, never constipated). I am currently having hydrotherapy and
   learned about your book there. My concern is that I am currently on the
   O diet without the meats to avoid overworking my colon (so I’m told)
   while it heals, but am curious if that is the right approach. I intend
   to address this with the therapist (who is a big proponent of your
   book), but am interested in whether or not this is the method you would
   use.
   ANSWER: First of all, I assume that you have had all the necessary
   diagnostic work-ups, including a colonoscopy to rule out problems more
   
   life-threatening than IBS, including Chrohns and other forms of
   Inflammatory Bowel Disease.
   Although many in Alternative Medicine are of the opinion that meat
   overworks the colon, in reality if there is any relationship between the
   two it is due to improper combinations between proteins and starches.
   Protein itself accounts for only as little as .5% of the total content
   of feces, so efficient is our assimilation.
   Since the type O diet is essentially low in most forms of carbohydrate,
   the combination of high quality, low-fat, hormone and chemical-free fish
   and meats with appropriatly prepared vegetables is actually easier on
   the system than lectin containing grains and legumes.
   You might want to use small portions of protein, or fish in lieu of red
   meat, in addition to steaming or cooking vegetables until the intestinal
   tract has enough time to adjust and begin to repair.
   WILL TYPE O’S EATING PROTEIN LOSE BONE?
   STUDY: Isoenzymes of alkaline phosphatase - reference values in young
   people and effects of protein diet
   JOURNAL: Experientia 1976;32(7):832-834
   AUTHORS: Stepan J, Graubaum HJ, Meurer W, Wagenknecht C
   ABSTRACT: In 260 normal students, 20-25 years old, the variation in the
   activities of serum alkaline phosphatase and its isoenzymes with sex,
   ABO blood groups, and protein intake were studied. The values are on the
   whole higher in males than in females. The activity of the intestinal
   isoenzyme was higher in subjects taking protein-rich diet than in those
   taking protein poor diet.
   COMMENTARY: Many vegan-vegetarian critics of the blood group diet theory
   point to studies that indicate that a high protein diet (the type O diet
   profile, but a simplification) can cause increased loss of calcium.
   This may be somewhat true for blood group A non-secretors (which have
   the lowest levels of intestinal alkaline phosphatase, an enzyme made by
   the intestine to split dietary fat and to help assimilate calcium) but
   it is not valid for blood groups O and B, who are known to have higher
   levels of this enzyme. In addition, the above study throws the ‘across
   the board’ notion that protein increases bone loss into a cocked hat,
   since the results of this study indicate that protein actually enhances
   the levels of alkaline phosphatase.
   Once again we have proof that simplified notions of what is
   right-or-wrong for one person being applicable to all just doesn’t work
   and is not supported by the scientific literature; proving that ‘one
   man’s food is someone else’s poison.’
   Type O individuals can look forward to healthier bones with the adoption
   of a higher protein diet.
   RED MEAT AND CANCER
   QUESTION: You advocate red meat for certain blood types. I am a type O
   with early stage prostate cancer who has followed the O diet for 7
   months now with spectacular results. Thank you. However, I am concerned
   about the amount of evidence linking red meat consumption with increased
   risk of cancer. Are they valid?
   ANSWER: First of all, I do not condone the use of non-organic, non-free
   range meat sources. They are just too ‘iffy’ with regard to hormone and
   pesticides. To this can be added the barbarisms inherrent in this type
   of factory farming.
   With regard to the epidemiological evidence suggestive of a link between
   meat and cancer, let’s juts say that the data is just as ‘iffy’:
   1. Although red meat is often linked with increased risk for certain
   cancers, a review of the epidemiological literature reveals that the
   associations are not universal between types of cancer and not
   consistently observed in all studies.The consistency of the
   “inconsistency” suggests that any true effect of meat is likely to be
   small, or perhaps even a result of an unbalanced consumption of food
   groups among the higher meat consumers.
   2. None of the studies looked at independent factors such as blood type.
   Obviously, high red meat consumption may in part help explain why type A
   shows consistently higher rates of certain cancers, included most
   thought to be linked to high meat consumption.
   3. None of the studies looked at the importance of dietary variety,
   balance and moderation should be stressed along with the importance of
   protective factors (including consumption of adequate fruits and
   vegetables) in the total diet, combined with a physically active
   lifestyle. One study, done in Australia, with over 225 references,
   concludes that the associations of meat consumption and cancer risk are
   not consistent.(4) We can conclude from the current studies that any
   true effect of meat is likely to be small, or even an artifact of a
   decreased consumption of fruit, vegetables and cereals by high meat
   consumers.
   4. Many studies conflict with each other. In one study, although an
   increased risk was suggested with meat intake, the risk was greatly
   reduced, for red meat, when legumes were added to the diet (1). The idea
   of glycemic index and insulin sensitivity as a risk factor for
   colorectal cancer has been put forth (1,2,3). In a case-control study
   (2), red meat was among several factors not associated with colorectal
   cancer risk, whereas intake of bread, pasta, and refined sugar was
   associated with increased risk.
   In summary, stick with clean sources of meat and you should be fine.
   1.) Singh, P.N. et al. Dietary risk factors for colon cancer in a
   low-risk population. Am.J.Epidemiol. 148:761-774; 1998.
   2.) Franceschi, S. et al. Food groups and risk of colorectal cancer in
   Italy. Int. J. Cancer 72:56-61; 1997.
   3.) Will, J.C. et al. Colorectal cancer: Another complication of
   diabetes mellitus? Am.J.Epidemiol. 147:816-825; 1998.
   4.)Baghurst, Syrette, J. Does red meat cause cancer? Aust.J.Nutr.Diet.
   54(4):S1-S44; 1997.
   URIC ACID IN COLON FROM MEAT DIET
   QUESTION: I have been reading some information by a group that advocates
   an all or mostly all raw vegetarian diet. In telling of the ills of meat
   they mention the build up of uric acid in the colon which will
   eventually lead to disease. I am a type O. Will a type O have this
   problem with uric acid?
   ANSWER: You can read nutritional information of virtually any opinion on
   essentially any subject. Remember, that is the power of our polymorphism
   paradigm: It allows us to filter out the excessive rant of ‘cure all’s’
   and further reductionist statements.
   A quick check of MEDLINE showed no studies indicating that a high
   protein diet in appropriate circumstances (i.e farm raised, chemical
   free meat) led to any rise in uric acid levels in the intestines. On the
   contrary, there is actually more speculation that low uric acid levels
   may be associated with higher risks for cancer (1) although even this
   has been disputed (2).
   I suppose if you ate a diet of exclusively of meat you could
   theoretically raise your intestinal level of uric acid, but that diet is
   impossible to consume, and the vegetables and fruits abundantly found in
   the type O diet themselves modulate levels of urates and uric acids (3).
   1. Mazza A, Casiglia E, Scarpa R, Tikhonoff V, Pizziol A, Sica E,
   Pessina AC. Predictors of cancer mortality in elderly subjects. Eur J
   Epidemiol. 1999 May;15(5):421-7.
   2. Hiatt RA, Fireman BH. Serum uric acid unrelated to cancer incidence
   in humans. Cancer Res. 1988 May 15;48(10):2916-8.
   3. Jenkins DJ, Popovich DG, Kendall CW, Rao AV, Wolever TM, Tariq N,
   Thompson LU, Cunnane SC. Metabolic effects of non-absorbable
   carbohydrates. Scand J Gastroenterol Suppl. 1997;222:10-3.
   I hope this clears things up.
   Cheers,
   Ryan

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