Saturday, July 26, 2008

Blood group and diet (Part 3 of 3)

BurgerContinued from Part 2
(Go to Part 1)

Apparently, there is a chemical reaction occurs between our blood and the foods that we eat. This reaction is part of our genetic inheritance. This reaction is caused by a factor called Lectins. Lectins, abundant and diverse proteins found in foods, have agglutinating properties that affect our blood. So when we eat a food containing protein lectins that are incompatible with our blood type antigen, the lectins target an organ or bodily system and begin to agglutinate blood cells in that area. Different lectins target different organs and body system.

Fortunately, most lectins found in the diet are not quite so life threatening, although they can cause a variety of other problems, especially if they are specific to a particular blood type. For the most part, our immune systems protect us from lectins. Ninety-five percent of the lectins we absorb from our typical diets are sloughed off by the body. But at least five percent of the lectins we eat are filtered into the bloodstream and different reactions in different organs.

Our blood group diet is the restoration of our natural genetic rhythm. Our blood group diet works because we are abl
e to follow a clear, logical, scientifically researched plan based on your cellular profile. Next, we will look into what foods should we eat according to our individual blood group.

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