Food Allergies:The Blood Type & Genetic Connection

Knowing your blood type and Genetic type is important in identifying some food allergies. For instance if you are an “O” or “B” blood type, you will be more sensitive to wheat. Or you can be sensitive to wheat regardless of your blood type if it is eaten too frequently. Those with strong reactions to gluten/gliaden have celiac disease, where gluten cannot be tolerated at all. (Note: since the early ’80′s the wheat has been bio-engineered to have 5 times the gluten/gliaden in it; this has caused many intestinal problems.) Gluten/gliaden is tested in the Saliva Hormone test I do and about one quarter of the tests are showing gluten intolerance. When it is eliminated from the diet the women feel amazingly better.

Drs. D’Adamo (son and father) did extensive research on food sensitivities based upon one’s blood type and as of last year this was updated to include one’s genetic type. With the initial blood type diet originated 12 years ago, a food was put into a petri dish with the blood type and if the food agglutinated, “became sticky” then that person had a difficulty digesting that type of food. Within the past year they have included the genetic component to identify food sensitivities. The body looks at otherwise good foods as a foreign invader and the immune system goes into action to remove it quickly. Continued assaults compromise the immune system. When we are younger we seem to be more tolerable to these assaults, yet as our bodies age, they become less able to endure the compromise put on the immune system.