Blood Group Diet: O (Part 1 of 4)

Disclaimer:
The contents provided are for your information only and is not intended to be a substitute for professional medical advice. Please consult your medical doctor or other qualified health professional for further medical advice.

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One of the factors contributing to the longevity of Group O individuals is the fact that they survive well as meat-eaters. Individuals with Group O blood have the thinnest blood, strongest immune systems (with the exception of some diseases), strongest stomach acid, and live the longest of all the blood groups at present.

Genetically, stomach acid was designed to break down the high-protein diets on which our original ancestors thrived. As food sources changed, Group O individuals were able to adept to metabolizing almost any food because of this strong stomach acid.

Group O individuals thrive on intense physical exercise and animal protein. Unlike the other blood groups, Group O individuals’ muscle tissue should be slightly on the acid side. Group O individuals can efficiently digest and metabolize meat because they tend to have high stomach-acid content. The success of the Group O Diet depends on the use of lean, chemical-free meats, poultry, and fish. Group O individuals don't find dairy products and grains quite as user friendly as do most of the other blood types.

The initial weight loss on the Group O Diet is by restricting consumption of grains, breads, legumes, and beans. The leading factor in weight gain for Group O individuals is the gluten found in wheat germ and whole wheat products, which interferes with insulin efficiency and slow down metabolic rate. Another factor that contributes to weight gain is certain beans and legumes (lentils and kidney beans) contain lectins that deposit in the muscle tissues making them less "charged" for physical activity. The third factor in Group O weight gain is that Group O individuals have a tendency to have low levels of thyroid hormone or unstable thyroid functions, which also cause metabolic problems. Therefore it is good to avoid food that inhibits thyroid hormone (cabbage, Brussels sprouts, cauliflower, mustard green) but increase hormone production (kelp, seafood, iodized salt).

Continue to Part 2...

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