Food and Nutrition - Blood Types and Digestive Enzymes - Organic Foods

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The body runs on the fuel it is provided with. When we were hunters and gatherers, this fuel came in the form of foods collected in the wild, encompassing a diverse range of health-giving chemistry, including components far beyond vitamins and minerals. For instance, archaeologists have found evening primrose seeds on ancient European sites, leading us to believe that prehistoric men and women knew the value of the oil collected from these tiny seeds.

Archaeologists and anthropologists are also able to tell us about the diseases of ancient peoples. There is evidence to suggest that cancer, osteoporosis, rheumatism, and arthritis were often exacerbated by their working and living conditions, but also partly because their dietary needs were not always met— just as with modern man. They did not, however, have high quantities of sugar literally eating away their vital calcium, magnesium, zinc, and mineral supplies, with processed junk food creating a plethora of bowel diseases, cancers, and other disorders. They had the stress of survival on a day-to-day basis, but the adrenaline they produced to deal with these situations was more readily burned off. I rather feel that their instincts and needs were completely intact and, therefore, that their hormones, glands, brain, and organs functioned with a more natural rhythm and balance. Until recently there were quite a number of people who ate well and with variety from the wild. Mountain peoples of Iran, for example, typically caught wild meat and ate dishes often containing thirty to forty species of wild plants and herbs. But now wild meat and lots of wild plants and knowledge of what to collect and how to use them have dwindled. Modern-day people of the so-called progressive Western world also have become less instinctive and their health less stable.

At whatever age, it can be difficult to make sure that nutritional needs are met. In the past, people had to travel and explore the great outdoors in order to find necessary medicine; but what do we do now? So much of what society considers food today should actually be avoided. It is strange to think that, in the average supermarket, at least 70 percent of the food for sale should not be consumed. And in order to obtain what we require, we have to be prepared to spend a lot of time in the kitchen (a way of life that our grandparents accepted without question).

In the 1920s and 1930s, juicers, able to create a non-bulky and highly assimilable form of nutrition, became popular. The 1950s and 1960s saw the development of vitamin, mineral, and other supplements made from animal parts, sea and land vegetables, minerals, and other derivatives. More recently, “superfood” drinks have been created using primary plants like algae and lichens — that is, using nature’s potent forces. Finally, at the beginning of the twenty-first century, people — not least, the leading supplement companies — are turning to combine supplements and herbs.

What should we choose? As a daily matter, of course, I would suggest good food with liberal amounts of culinary and wild herbs, with superfood drinks to balance the effects of pollution and stress. For those chronic deficiencies picked up through tests or diagnosis, it is wise to choose supplements, superfoods, juices, or a combination of them all.

Food builds us physically as well as nurtures us on a more subtle, unseen vibrational level. Many great minds, not least those of botanists, archaeologists, and herbalists, have recognized that, in the performing era, health rested largely on humans’ consumption of many different species of plants. This contrasts with the modern, genetically engineered, and overproduced twenty or so species that are farmed today. It was this diverse array of plant chemistry that kept our systems honed and hardy and allowed our immune systems to act with force and spontaneity. It enabled our digestive systems to perform with vigor and digest almost anything. Since we stopped collecting and eating wild foods, which tend to be more bitter or sour (and altogether more rudimentary in their flavor), society has incurred a whole range of gut-based diseases that simply did not exist before. Many of our modern herbs were, originally, everyday foods, and it is the lack of everyday usage that has, in part, caused people to become physically weaker and more prone to an overall and ever-increasing degeneration of the body — not least through allergies. Therefore, we should get back to using our known culinary herbs in earnest. Herbs such as thyme, marjoram, coriander, mint, and garlic should be included in the diet at every opportunity, as should salads in the form of our garden “weeds” — dandelions, chickweed, young oak leaves, fat hen (also known as goosefoot or pigweed), and so on. 

Being ill on an obviously physical level, like having a bloated stomach, arthritis, or a headache might lead you to believe that somewhere along the line your diet may have been responsible. But very often it is easy to miss the more emotional and behavioral side effects of the wrong food input. Being poisoned, or else starved of the correct nutrition, can create anger, impatience, apathy, and a whole array of negative emotions, which you may simply regard as being “you.” Strip away the coffee, tea, alcohol, sugar, and chocolate and replace them with more healthy foods (which balance stomach flora and kill off any opportunistic parasites), and you may be surprised at the person you meet! There are many herbs that greatly help this process of conquering “driven” addiction by altering the body’s chemistry, balancing, and overriding unwanted cravings.

The options

When I think about food for myself and my family, when I talk about foods with patients, I hope to represent the plant that flowers cheerfully, sways in the wind, and has a good root system that grounds and stabilizes it. Food is there to be enjoyed and you need to be creative and flexible in order to do so. The basis of this should be a combination of intuition and knowledge about what promotes good body chemistry and happy, healthy beings. 
Sometimes tremendous upheaval is needed in order to transform sickness into health. To many people, it appears to be too hard to change long-established and often cherished patterns, tastes, and beliefs. Changes in food can be bewildering and challenging and many people cannot, or will not, attempt such changes. Getting outside help to devise what is right for your individual body type, body weight, health, and culture will further this often difficult process. For some, the love and joy of nourishing their own bodies and respecting their own beings are simple; others find it more difficult. Some find it easiest to make changes when they are well. There are, however, some cases in which people become so seriously ill that a drastic change of diet may be their only option. In these situations, making this choice may prove to be a lifesaver.
But remember, eating is a loving and highly social process. Don’t become unbalanced and neurotic about the often sad state of our food chain options. Do your best, enjoy what you have, and be grateful for what your purse affords.

Blood Types and Digestive Enzymes

Blood group tests are available, which some professionals believe can give you an indication of which foods suit your genetic makeup; more simply, you can just ask your doctor what blood type you are and then follow the general advice below.
Blood types can be broken down into group O, group A (which further differentiates into A1 and A2), group B, and group AB.

diet for blood group o

Historically, the blood group O diet was apparently the first to evolve and is associated with hunter-gatherer societies. People who are in Group O do well on diets that are high in proteins such as meat, poultry, and fish. Dairy products, corn, and most grains should be eliminated. Group O individuals are generally associated with higher levels of hydrochloric acid in the stomach, which helps to digest the higher amounts of proteins found with this type of diet. Fruits and vegetables should also be eaten in larger amounts to help balance the body’s pH level.

diet for blood group a

Historically, blood group A individuals have adapted well to an agrarian form of diet, which evolved later and consists primarily of fruits, vegetables, nuts, and grains. Generally, little or no meat should be allowed, and then only as a condiment. Milk and cheese should also be eliminated, especially in type A2 individuals. Grains and beans contain higher amounts of naturally occurring agglutinins (lectins), which make their assimilation by the body more difficult. Larger amounts of fruits and vegetables are recommended for group A individuals, who tend to secrete lower amounts of hydrochloric acid and thus metabolize calories and obtain energy at a slower rate. Raw fruits and vegetables are higher in natural enzymes, which promote digestion, absorption, and assimilation.

diet for blood group b

Apparently, the blood group B diet evolved later than that of group O or A and is associated with nomadic and herding societies. People who are in group B do well with diets that are high in fermented dairy products. These individuals do better on ovo-lacto vegetarian diets, which are higher in products that contain milk, cheese, and eggs. Natural agglutinins in such foods as chicken, sunflower, sesame, and buckwheat may cause problems for a group B person and should be used in moderation. Group B individuals are generally associated with lower levels of hydrochloric acid in the stomach and may need enzyme and hydrochloric acid assistance if higher amounts of proteins are ingested. Group B persons do well with a good balance of the different food groups allowed rather than an emphasis on a particular food type.

diet for blood group ab

Apparently, the blood group AB diet evolved last, and it is felt to be associated with modern diets. Because of the presence of both A and B antigens, group AB individuals are well adapted to vegetarian, grain, and seafood diets with small to moderate amounts of milk products. Natural agglutinins in such foods as red meat, chicken, potatoes, tomatoes, and many grains and beans may cause problems for a group AB person and should be used only in moderation. Group AB individuals are generally associated with lower levels of hydrochloric acid in the stomach and may need enzyme and hydrochloric acid supplementation if higher amounts of proteins are ingested. Group AB people do well with a good balance of the different food groups allowed rather than the emphasis on a particular food type or group. 

Organic Foods

The word organic has become somewhat meaningless, thanks to the excess of acid rain and other environmental pollutants now prevailing. However natural a farmer or gardener tries to be, what drops from the sky does count! But the term organic still indicates that something has been grown on the chemical-free ground, so organic products are still worth pursuing.
A friend of mine, who used to work in a mortuary, told me years ago that bodies are taking a lot longer to decompose because of the preservatives ingested with food while alive. The very thought horrified me; the idea of the “walking preserved” is a chilling one. The days of preserving foods and growing foods with the use of toxic substances are not, however, as recent as we might assume. In 1953, Professor Arnold Ehret talked about sulfur-dried foods, benzoid of soda, salicylic acid, and sulfuric acid, which were being used to preserve canned foods.
Consuming preservatives, pesticides, nitrates, and other substances used by farmers is dangerous to every cell in the human body. The major concern is, of course, for children. The Soil Association in Britain has drawn attention to the fact that a one-year-old could easily receive a maximum lifetime dose of eight pesticides from just twenty commonly eaten fruits, vegetables, and grains. The association is trying to unite farmers, the Department of Agriculture, and the Drug Administration Agency in an attempt to utilize beneficial organisms and crop rotation instead of some pesticides. Nerve gases are still used by farmers. They are commonly known as organophosphates. These chemicals enter the food chain via vegetables, grains, and cattle feed, and are also transported by the wind. Many cases of motor neuron disease are now being reported among young children (and adults). Often these are farmers’ children whom I, in turn, see in my clinic. Let us not forget household pesticides and those used in our gardens; these at least could be dispensed with.
The major sources of pesticide residues in the Western diet are meat, poultry, and dairy products. Pesticide is a generic term that includes insecticides, herbicides (weed killers), and fungicides, among other agents. One chemical commonly found in household, agricultural, and commercial-use pesticides is 2,4-D, a key ingredient found in Agent.
Orange, the defoliant put to widespread use during the Vietnam War. Frequent use of herbicides, particularly those containing 2,4-D, has been associated with twofold to eightfold increases in non-Hodgkin’s lymphoma in studies conducted in several countries. Other agents, including triazine and organophosphate pesticides, have also been shown to increase cancer risks. As I have mentioned, pesticide use has increased thirty-three-fold since the 1940s, and there has been a tenfold increase in potency. Dr. Sheila Zahm of the U.S. National Cancer Institute has recommended that pregnant women avoid exposure to all pesticides, which is not easy if you live in an area surrounded by fields being sprayed throughout the year. The fetus is particularly susceptible to genetic damage, chromosomal aberrations, and carcinogenicity. Infants are also at higher risk. 
The food most likely to cause cancer from herbicide residue is beef. The frightening thing is that extremely few slaughtered animals are actually tested for toxic chemical residues. In America, the figure is as low as one in every quarter-million. Levels of DDT in nonvegetarian mothers’ milk
 in America have been found to be as high as 99 parts per million, as opposed to levels of 8 parts per million in vegetarian mothers!
It is not surprising that staphylococcus infections are much more rampant and that resistance in humans is now really low. Penicillin used to be able to deal with them, combating them successfully and leaving only 13 percent resistant; now the figure is more like 91 percent resistant, the reason being that antibiotic-resistant strains of staphylococcus bacteria have developed on factory farms because of the routine feeding of antibiotics to livestock. At present, one can expect 80 percent of all farmed livestock and poultry to receive drugs regularly. Milk is also affected by residues of sulfa drugs — tetracycline and other antibiotics have been found. One hopes that the government will step in.
Doctors and health workers are aghast at the hijacking of antibiotics by the animal feed industry. They have been left with fewer resources with which to fight disease as our bodies acclimatize to antibiotics via the food chain, making their use less and less effective. Through the addition of hormones to increase the speed of growth and size of animals, our fertility and hormonal balance are being thrown into chaos, producing disease and distortions.
All plant life has a vibration and a gift beyond its physical sustenance as food — both aspects are important. It has been shown that foods grown in loving, positive atmospheres produce more nourishment in nutritional and vibrational terms.

buying organic

Buy what is in season at an organic farmers’ market or local health-food store. Organic fruits, vegetables, nuts, seeds, and grains have a very much longer shelf life than their pesticide-laden counterparts, so even if you need to buy in quantity at some distance, you can be sure that they will retain their vitality longer. Store them in a cool environment away from sunlight.
Organic farmers represented 1 percent of British agriculture in 1995, but in the same year they received only 0.01 percent of the $2 million in assistance for farming in Britain; so when I pay a little more for organic foods, I know I am helping to compensate for this lack of government assistance to growers. I am also keen to support those in other countries, including Spanish organic growers, who produce the lemons and avocados that British farmers are unable to produce. 
If you cannot afford the extra that organic foods cost, then add garlic to your normal supplies; with its sulfur compounds and antioxidant chemistry, it will detoxify some of the harmful compounds. There are also fruit and vegetable wash concentrates that help removes chemicals, waxes, dust, atmospheric pollutants, and exhaust fumes. For those who are able to do so, growing your own using an allotment or your garden is cheap and fun. The herb milk thistle can also be useful, as it greatly assists the liver in its detoxifying role, which is essential for keeping pace with all the pollutants.