How You Rot & Rust
Can looking at blood under the microscope tell you something about genetic predisposition? With reference to other things, in a way it can. The following two pictures highlight blood in which the red blood cells are sticking together (agglutinating). This is not a good situation for most people. Red blood cells bring oxygen to every other cell in the body, and when they are stuck together like this, they are not doing their job as well as they should.
Generally, live blood microscopists have related this blood picture to having excess protein in the diet, or to the patient having a lack of adequate protein digestion. On one level this could be true, but it goes much further. More specifically, it begs the question, what "type" of protein has been in the patients diet most recently that has possibly caused this condition? Even more to the point, what type of protein or food group in relation to the patients specific blood type -
Certain foods, and food groups act like poisons to certain blood types. What can be a medicine for one person, can be a poison for another. How is this possible? Because of genetics.
You were born with a basic blood type. O, A, B, or AB. You got it from your parents genes. Genes have a way of representing a bit of genetic history.
Type O blood is the oldest blood and shows a connection to the hunter-
Blood group A was the next to evolve and merged with the development of agricultural practices. Blood group A is primarily associated with vegetarian food sources and individuals in that group secrete smaller amounts of stomach acid. Protein requirements are not any less than a group O person but the source is different. Type A's do poorly with the typical meat and potato fare and are predisposed to heart disease, cancer, and diabetes. Soy proteins, grains, and vegetables are very important for type A's as well as food that is fresh, pure and organic. Group A comprises 42% of the American population. Then there is type B and AB.
The key to all of this is lectin chemistry. Different blood types are incompatible with the lectins (proteins) of certain food groups. In learning live blood microscopy, the clinician needs to intimately understand the importance of serotyping (blood typing) and the patient’s dietary history in relationship to the microscopic findings.
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