Rucker, Robert B., ed.Handbook of Vitamins. Boca Raton,
FL: Taylor & Francis, 2007.
ORGANIZATIONS
Linus Pauling Institute. Oregon State University, 571
Weniger Hall, Corvallis, OR 97331-6512. Telephone:
(541) 717-5075. Fax: (541) 737-5077. Website:<http://
lpi.oregonstate.edu>.
OTHER
Higdon, Jane. ‘‘Biotin.’’ Linus Pauling Institute-Oregon
State University. June 1, 2004. [cited April 28, 2007]
<http://lpi.oregonstate.edu/infocenter/vitamins/
biotin>.
Scheinfeld, Noah S. and Stephanie B. Frelich. ‘‘Biotin
Deficiency.’’ emedicine.com, June 22, 2006. [cited April
28, 2007].<http://www.emedicine.com/ped/topic238
.htm>Tish Davidson, A.M.Blood type diet
Definition
The Blood Type diet is a way of eating that relies
on an individual’s blood type (A, B, AB, or O) to
dictate one’s diet. In his book,Eat Right for Your
Blood Type, naturopathic doctor Peter D’Adamo,
presents the idea that an individual’s blood type deter-
mines which foods are healthy for him and which
foods are not. The book presents the anthropological
origins of each of the four blood types and explains
why each blood type developed specific antibodies
against certain foods.
Antibodies are proteins within the blood that
identify and attack substances that are foreign to the
body. Specific proteins called lectins are found in all
foods. During digestion, lectins are released from the
foods eaten. When they enter the blood stream, some
of these lectins can bind to red blood cells causing
them to stick together. This process is called aggluti-
nation. Dr. D’Adamo suggests this process causes
many health problems such as stomach pains, poor
digestion, headaches, diarrhea, liver disease, and kid-
ney problems, and more.
The Blood Type diet includes extensive lists of
foods that are beneficial for each blood type. The
food lists also include foods that each blood type
should avoid and foods that are neutral or benign.
Dr. D’Adamo reports that following this diet will notonly improve health but will help achieve an ideal
weight.Origins
In 1901, Dr. Karl Landsteiner discovered that
there were four types of human blood. He named
them A, B, AB, and O. He discovered that blood
types are not compatible with each other because of
antibodies. These antibodies cause blood to clump
together if a different blood type is mixed with it.
According to Dr. D’Adamo, it was also discovered
that foods can cause blood cells to become sticky and
clump together in a process called agglutination.
Dr. D’Adamo’s father, James, is also a naturo-
pathic physician noticed that different diets worked
better with some patients than others. In his book,One
Man’s Food—Is Someone Else’s Poison, he attributed
this to the differences in blood type.
Dr. Peter D’Adamo continued his father’s
research by studying the agglutination process that
occurs between specific blood types and certain
foods. He believes it is the result of the evolution of
the unique blood types.
Anthropologists have traced the origins of each
blood type. The earliest human blood type was type O.
Since these people were ancient hunter-gatherers and
ate a diet dominated by meat, blood type O individ-
uals developed antibodiesagainst the lectins found in
agricultural foods such as wheat and other grains. Dr.
D’Adamo suggests that individuals with type O blood
should eat a diet more similar to their ancient ances-
tors—that is a diet with more meats and fewer grains.Purported benefits of the Blood Type dietBlood type O
Weight loss
Prevents blood clotting disorder and inflammatory diseases, including
arthritis, hypothyroidism, ulcers, and asthma
Blood type A
Weight loss
Reduced risk of heart disease, cancer, anemia, liver and gallbladder
disorders, and type I diabetes
Blood type B
Weight loss
Reduction of the risk of type I diabetes, chronic fatigue syndrome, and
autoimmune disorders such as Lou Gehrig’s disease, lupus, and multiple
sclerosis
Blood type AB
Weight loss
Reduction in the risk of developing heart disease, cancer, or anemia(Illustration by GGS Information Services/Thomson Gale.)Blood type diet