Diary of Unknown Symptoms

Mystery of the Internal Vibration

Entry for February 04, 2007

My father in law and my father are type O blood type. My father in law was diagnosed with celiac a few years ago and always felt that his family had a long history of it. Could it be related to their blood type? My father doesn’t have celiac but is he at risk?

Different Blood Types

Another modifying factor, according to Ann Louise Gittleman, in personalizing one’s diet, is blood type. She explains how blood types A, B, AB, and O appeared at different times throughout the progression of generations throughout the world, and how these blood types connect us to our past.

According to her report on the work of Dr. James D’Adamo, and his son, Peter, also a physician, in their extensive research of blood groups as relates to biochemistry, diet, and disease, (scientific documentation listed in her References) Dr. James D’Adamo, in his book oriented for the lay reader, “The D’Adamo Diet” published by McGraw-Hill, 1989), found that Blood type A people did well on a vegetarian or near-vegetarian diet, and so did those with the very rare type AB, but type B people need more animal protein, whereas type O finds it almost impossible to remain healthy on a vegetarian diet. Type O’s, according to the D’Adamo’s research, have been found to have a much greater genetic need for animal protein and fat.

The first blood type that researchers in this field have been able to determine is type O. Animal meat was the primary source of food on a daily basis, supplemented with roots, leaves, wild grains, and plant foods, and since dairy products were unheard of, present day type O’s, would, more than likely, have difficulty in digesting dairy products.

Applying this reasoning to the idea that it takes millions of years for humankind to evolve, moving through time and place in search of food, that since sugar has only been available to us in its refined state over the last 150 years, it’s theorized that that’s why so many people have such trouble with it.

Further, Type O’s according to this research, “have a greater predisposition to celiac/sprue disease, which is caused by a genetically inherited metabolic inability to digest foods that contain gluten, specifically, wheat, rye, oats, barley…” — the “new foods” that were introduced long after the appearance of type O.


February 10, 2007 - Posted by | Health | ,

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