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Blood group diet 0 type

TYPE O CHARACTERISTICS:

  • Meat-eater
  • Hardy digestive tract
  • Over-active immune system
  • Intolerant to dietary and environmental adaptations
  • Responds best to stress with intense physical activity
  • Requires an efficient metabolism to stay lean and energetic

DIET OVERVIEW:
Type Os generally thrive on intense physical exercise and animal protein – with their digestive tracts retaining the memory of the ancient hunter-gather diet.  Type Os don’t find dairy products and grains quite as user-friendly as most of the other blood types because their digestive systems have still not quite adapted to them fully.  

Type Os tend to lose weight easier with a high protein, low carbohydrate diet.  Another factor in Type O weight gain is related to thyroid regulation as they have tendency to low levels of thyroid hormone.

Meat, Offal and Poultry:  Type Os can efficiently digest and metabolise meats because they tend to have high stomach acid content.  They do, however, need to be careful to balance meat proteins with the appropriate vegetables and fruits to avoid over-acidification.   Type Os should emphasise lean red meats and game over fattier, more domestic choices such as lamb or chicken.  They should avoid bacon, ham and pork,
Seafood:  Seafood is the second most concentrated protein.  Oily, cold-water fish such as cod and mackerel are excellent for Type Os.;  Fish oils are high in vitamin K, which promotes blood clotting, which can be a problem for Type O as they often have ‘thin’ blood which resists clotting. Many seafoods are good sources of iodine, which regulates thyroid function.  Type Os should avoid herrings, smoked salmon and caviar..
Dairy Products and Eggs:  Type O should severely restrict their use of dairy products and their system is ill-designed for their proper metabolism.  Type Os of African descent should eliminate dairy foods and eggs altogether.  Soya milk and soya cheese are excellent, high protein alternatives.  Other Type Os may eat an occasional egg and small amounts of dairy products but should avoid all cheese, including goats cheese and whey protein.
Oils and Fats:  Type Os respond well to oils and they can be an important source of nutrition and an aid to elimination.  Type Os do particularly well on olive oil and linseed oil but should avoid safflower oil, groundnut oil and corn oil.
Nuts and Seeds:  Type Os can find a good source of supplemental vegetable protein from some varieties of nuts and seeds but these should not take the place of high-protein meats and should be eaten selectively.  Pumpkin and walnuts are highly beneficial but brazil nuts, peanuts, cashews and pistachio nuts should be avoided.
Beans and Pulses:  Type Os of African ancestry can utilise beans well because they are culturally accustomed to them.  However, they are not an important part of any Type O diet because most beans and pulses contain lectins which make muscle tissue less acidic and Type Os perform best when their muscle tissue is slightly more acidic.  Aduki, black-eyed beans and pinto beans are beneficial but kidney beans, lentils and soya beans should be avoided.
Cereals and Grains:  Type Os do not tolerate wholewheat products at all and they should be eliminated from the diet.  They contain lectins that react both with blood and the digestive tract, and interfere with proper absorption of beneficial foods.  Foods such as corn flakes, cornmeal, wheatgerm, polenta, oat bran muffins, couscous and white and wholewheat flours should be avoided altogether
Fruit and Vegetables:  There are a tremendous number of vegetables available to Type Os and they form a critical part of the diet.  Several types of vegetables are a problem for Type O – for example, the brassica family (cabbage, sprouts, cauliflower) can inhibit thyroid function, which is already weak in Type Os.  Leafy green vegetables such as kale, cos lettuce, broccoli and spinach are very good for Type O as they contain vitamin K, which aids blood clotting.
The ‘nightshade’ vegetables such as aubergines and potatoes can cause arthritic conditions in Type O because their lectins deposit in the tissue surrounding the joints.  Type O should also avoid sweetcorn, especially if there is a weight problem or a family history of diabetes. Tomatoes, however, are not a problem for Type O.  Other vegetables to be avoided include alfalfa sprouts, avocado, mushrooms (cultivated and shitake) and olives.  There aren’t many fruits that Type O needs to avoid and they can be an excellent alternative to breads and pasta.  If Type O eats a piece of fruit instead of a slice of bread their digestive system is better served.  Fruits to avoid include blackberries, coconut, melon (cantaloupe and honeydew), oranges, plantains, rhubarb, strawberries and tangerines.  Vegetable juices are preferable to fruit juices for Type Os because of their alkalinity.
Spices, Herbs and Flavourings:  Kelp-based seasonings are very good for Type Os because they are a rich source of iodine.  Parsley is soothing to the digestive tract, as is cayenne pepper.  Sugar products like honey, processed sugar and chocolate will not harm Type Os but these should be limited to occasional use as condiments.  Type Os should avoid cinnamon, cornflour, nutmeg, black and white pepper, vanilla and vinegars (balsamic and all types).  There are no beneficial condiments for Type Os.  They should avoid ketchup, mayonnaise and pickles and use low-fat low sugar varieties if they must use them.

Beverages:  For Type Os the emphasis is on soothing the digestive and immune systems.  Herbs such as peppermint, parsley and rosehip all have that effect.   Type Os can handle lager and red and white wine (these are neutral) but should avoid coffee, fizzy drinks, tea (black, decaf and regular) and distilled spirits.

MEAL PLANNING:

Breakfast:    Poached eggs, essene bread, green tea or herbal tea.
        Wheat free muesli with soya milk
        Puffed rice with soya milk
       
       
Lunch:    Organic roast beef with spinach salad
    Chicken salad, slice of rye bread, two plums
    Homemade beefburger, salad with olive/lemon dressing
    

Snack:    Carrot and celery sticks
    Rice cakes with drizzle of honey or almond butter
    Pumpkin seeds and walnuts

Dinner:    Lamb and asparagus stew, steamed broccoli, boiled sweet potato, fresh fruit salad
    Grilled salmon or tuna steak, salad with olive oil/lemon dressing
    Beef casserole with steamed broccoli and carrots, brown rice



Bibliography:
D’Adamo P.  The Eat Right Diet.  Century 1998

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