Have you ever seen blood under the microscope that looks like this?
Or like this?
Some may say this looks like a condition of hyperproteinemia
Some may say this looks like pH is off and the cells are losing their zeta potential.
Some may say it is a situation of dehydration.
Some may say this is reflecting a higher level of endobioses.
Some may say it is related to sugar.
And some may say, lets do some further investigation and ask, “by the way, what’s your blood type and what have you been eating?”
Knowing the blood type can lead you to a better understanding of the above picture. The basic reason is that one’s blood type determines compatibility or incompatibility with certain foods. Incompatibilities agglutinate cells.
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 said to be the oldest blood and shows a connection to the hunter-
Blood group A was the next said 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 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 sugar and lectin chemistry. Different blood types are incompatible with different sugars and lectins (proteins) of certain food groups. In learning live blood microscopy, the health advocate or clinician will come to understand the importance of blood typing against the client’s dietary history in relationship to the microscopic findings.
It’s the Sugar that Determines the Type
What is responsible for blood type is a sugar that is adsorbed (stuck) to the outside of the red blood cell. For type O blood it is fucose, for type A it is a combination of fucose and N-
A person’s blood type is not just related to their blood, but to their whole body. Sweat, tears, saliva, all body fluids actually have the same blood type because the sugar is secreted or spread throughout the body. There is an enzyme called fucosyltransferase (FUT) responsible for this secretion. A gene controls this.
Some people have a gene defect (20% of the population) for the production of FUT and hence they have much lower secretion of the blood type sugar in their other fluids. These folks are called non-
When you are secreting your blood type sugars in sweat, etc., this acts as a protective shield from bacteria, viruses and other microbes. A non-
The sugars responsible for blood type are also found in animals, microorganisms, soil, food. Viruses can have them. When a virus with the same sugar hits an individual with the same sugar blood type, the antigen of the virus gets in the door a little easier as the body sees it as self and the defense system is out to lunch. A household may have multiple blood types people in the house, and when a virus hits, one might get hit a little harder depending on the blood type sugar compatibility.
You may recall that some people cannot have a transfusion of other people’s blood. The blood type of a donor might be incompatible with the blood type of the receiver. Why? Different sugars –
Blood Type Sugars in Food
Some foods can have blood type antigens as well. Look at milk. It is the secretion of a cow. So what is a cow’s blood type? Well, there is a large amount of D-
Back to Lectins
The protein molecules that can be incompatible with blood, can stick on binding sites of red blood cells that are designed to stick sugars. What does that mean? Agglutination. Like the pictures above. Result: poor circulation, inability to adequately transfer oxygen from red blood cells to tissues, inflammation. Can this be a problem? You betcha.
Seeing the blood image, correlating it back to lectins and blood type is in a sense taking a look at one’s genetics and the role it plays in health and diet.
If you want to strive for maximum health, your diet in relationship to blood type is very important. At the least, you should know your blood type and the foods you should really be avoiding. More detailed blood type information is available for practitioners and clients through related books.
Blood type kits and practitioner 10 & 50 packs can be purchased in our store.