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Blood group diet - A type

TYPE A CHARACTERISTICS:

  • The first vegetarian
  • Reaps what he sows
  • Sensitive digestive tract
  • Tolerant immune system    
  • Adapts well to settled dietary and environmental conditions
  • Responds best to stress with calming action
  • Requires agrarian diet to stay lean and productive

DIET OVERVIEW:
Type As flourish on vegetarian diets.  It is also important for Type As to get their foods in as natural state as possible – fresh, pure and organic.  Type As are biologically predisposed to heart disease, cancer and diabetes.  Following a Type A diet can supercharge their immune system and potentially short-circuit the development of life-threatening diseases.

Type As will be naturally thinner on the correct diet.  Eating red meat makes Type As feel sluggish and less energised than when eating vegetable proteins.  Type As also store meat as fat because of low stomach acid (which breaks down proteins).  Dairy foods are also poorly digested by Type As as they can provoke insulin reactions and are high in saturated fat – the type that compromises the heart and leads to obesity and diabetes.  Wheat is mixed factor in the Type ~A diet – whilst it can be eaten, Type As must be careful not to eat too much as this causes acidity to muscle tissue, inhibiting metabolism in this type.

Meat, Offal and Poultry:  To receive the greatest benefits, Type As should eliminate all meats from their diet, although given the Western diet, this can be difficult.  Chicken and turkey are neutral for Type As but they should avoid processed meats such as ham and bacon.
Seafood:  Type As can eat seafood in modest quantities three or four times a week but should avoid flat fish like sole and plaice as they contain a lectin that can irritate their digestive tract.  Other fish to be avoided anchovy, crab, haddock, herring, lobster, mussels, shrimp and smoked salmon.
Dairy Products and Eggs:  Type As can tolererate small amounts of fermented dairy produce but should avoid anything made with whole milk and limit egg consumption to occasional organically produced eggs. Type A choices should be yogurt, kefir and cultered dairy products.  Goat’s milk and soya are good substitutes, as is soya cheese.  Dairy products are not digestible for Type As because they produce antibodies to the primary sugar in milk.  Foods to avoid include any cheese made from cow’s milk and ice cream.
Oils and Fats:  Type As need very little fat to function well but a tablespoon of olive oil on salads or steamed vegetables every day will aid in digestion and elimination. Oils to avoid include corn oil, groundnut oil, safflower oil and sesame oil.
Nuts and Seeds:  Since Type As should eat very little animal protein, nuts and seeds supply an important protein component in the diet.  Pumpkin seeds, sunflower seeds, almonds and walnuts are all good for Type As.  Type As should also eat peanuts as often as they can as they contain a cancer-fighting lectin (eating the skins as well as the nuts).  Type As with gall bladder problems should limit themselves to small amounts of nut butters instead of whole nuts.  Nuts to avoid are brazil nuts, cashew nuts and pistachio nuts.
Beans and Pulses:  Type As thrive on vegetable protein found in beans and pulses.  However some, like kidney beans and chick peas contain a lectin that can produce a decrease in insulin production, often a factor in both diabetes and obesity.

Cereals and Grains:  Type As generally do well on cereals and grains and can eat these foods one or more times a day.  They should select whole grains instead of instant and processed cereals and introduce millet, soya wheat and whole oats into the diet.  Wheat-eating Type As need to balance the intake of acid-forming wheat with more alkaline foods such as fruit and vegetables as Type As do better when their tissues are slightly alkaline.  Buckwheat are very beneficial but they should avoid wheatgerm, shredded wheat, wheatgerm and wheat bran, white flour, semolina flour and wholewheat flour.
Fruit and Vegetables:  Fruit and vegetables are vital to Type As diet, providing minerals, enzymes and antioxidants.  Most vegetables are available to Type Ass but a few do aggravate the delicate Type A stomach such as peppers and fermented olives.  Type As are also very sensitive to the lectins in most potatoes, sweet potatoes, yams and cabbage.  They should also avoid tomatoes which have a strong effect on their digestive system.  Type As should eat fruit three times a day, emphasising the more alkaline fruits such as berries and plums.  Type As don’t do well on tropical fruits such as mango and papaya, pineapple is, however, excellent for the Type A digestive tract.  Other fruits to avoid include bananas, coconuts, cantaloupe and honeydew melon, oranges, rhubarb and tangerines.
Spices, Herbs and Flavourings:  Type As should view these ingredients as more than just flavour enhancers as the right combination of spices can be a powerful immune system booster.   Tamari, miso and soy sauce are very beneficial for Type A and blackstrap molasses is a good source of iron, a mineral lacking in the Type A diet.  Kelp is an excellent source of iodine but vinegar should be avoided because of its acidic properties.  Sugar and chocolate are allowed on the Type A diet but only in very small amounts.  Type As should avoid gelatine, pepper (black, cayenne, white) and all vinegars.
Beverages:  Red wine is good for Type As because of its positive cardiovascular effects.  Coffee may also be good for Type As as it raises stomach acid and has the same enzymes found in soya.  Alternate coffee and green tea for the combination of benefits.  All other beverages should be avoided as they don’t suit the digestive system of the Type A nor do they support the immune system.

MEAL PLANNING:

Breakfast:    Rice cakes with almond butter and cherry preserve, coffee
        Buckwheat pancakes with blueberries, green tea
        Kashq with soya milk, stewed prunes, coffee
        Blueberries with yogurt, soya flour toast, coffee
       
Lunch:    Peanut butter on soy flour bread, glass of goat’s milk, two apricots
    Soba noodles in miso soup, green tea
    White bean soup with wilted spinach and garlifc, pumpernickel toast
    Aduki bean and brown rice salad, mineral water with lemon
    
Snack:    Fruit smoothie with soya milk, peaches and pineapple
    Two plums, green tea
    Peanuts and raisins
    Carrot sticks with peanut butter

Dinner:    Quinoa pasta with stir fried vegetables, green salad with red onions, red wine
    Curried lentils, steamed amaranth, green vegetables, glass red wine
    Grilled trout, glazed root vegetables, carrot-raisin salad, glass red wine    
    Tofu stir fry, brown rice, walnuts, ginger tea

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

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