As in the animal world, chimeras do exist amongst humans. A twin or a triplet can carry 2 sets of genes. His/her own as well as the DNA (and blood type) of the twin or one of the other triplets in addition to his or hers.
3) Yes, your blood type CAN change
A bone marrow transplant or stem cell transplant can alter your blood type to that of the bone marrow or stem cell donor. If the donor is not an exact match to your blood type, yours will change.
4) You can be a “weak D”
A weak D is D positive, but the rhesus factor is so weak, some tests can determine you as being rh negative when in fact you are rh positive … just not a very strong positive.
It seems to me that Dr. D’Adamo has a monopoly in the field, but I have been less than impressed with his inability to take the rh factor into proper consideration. Here is what some other people suggest when it comes to matching our metabolic type to the daily diet that you intake:
Determining Your Metabolic Type
For many years nutritional science has taken a generic, overly standardized approach to health and weight loss. This is why there is no one diet that works for everyone. There was all that hype about the Atkins diet, but Kelly, one of my contestants on The Biggest Loser, lost just one pound in a month of sticking to Atkins. Because I know that we are all different and need to diet according to our speciﬁc body’s characteristics, I was able to coach her to lose ﬁfty-ﬁve pounds in three months. We were working together on the show, and she lost thirty-ﬁve more after that.
Why? Inherited genetics make each one of us unique, from the color of our hair right down to the way our organs function. This uniqueness extends to the way our cells convert nutrients into energy. In order to know how to get the most nutritional bang for your calorie buck, you need to understand your unique metabolic type. Once you do, you can begin to custom design your new dietary lifestyle around the foods that will help you achieve and maintain your ideal weight while also optimizing your physical energy, strength, and mental clarity.
Metabolic typing is really just fancy talk for ﬁguring out how your body processes what you eat—more speciﬁcally, how your body deals with the three basic macronutrients in food: carbohydrates, proteins, and fats. Imagine that you are a furnace: your body takes the food you eat and burns it with oxygen to convert its caloric content into energy. This process is known as oxidation, and it’s how the carb content in your food gets turned into glucose and released into the blood. When glucose is released into the blood, the pancreas is cued to release insulin to “clean” your blood of any sugar that is not being used by the body as energy and carry it to your cells, where it gets stored as fat. The fact that we all oxidize the nutrients in our food in different ways is the reason why a particular diet will work for one person and not for another. If you know more about how the nutrients in your food act on your system, you can avoid a lot of unnecessary pitfalls and really maximize your results as you continue on your journey toward total health.
Although rates can vary a lot from one person to the next, most people can be classiﬁed according to three basic groups:
1. Fast oxidizers
2. Slow oxidizers
3. Balanced oxidizers
Fast oxidizers burn through the nutrients in their food very rapidly, with the consequence that the carb content is broken down to glucose and released into the blood almost at once. This sudden increase in blood sugar triggers a rapid release of large amounts of insulin to clean away excess sugar, which is stored as fat in your cells. The more carb content in your food, the more energy will be available to your body right away, and the greater the chance that it will not be needed and get stored as fat. Insulin is a quick and effective blood-cleaner, and the dramatic leaps and falls in blood sugar levels that result from fast oxidation lead to the sugar crash effect. For a fast oxidizer, foods with high carb ratios cause fatigue and carb cravings as well as promote fat storage.
Fast oxidizers should eat foods with more proteins and fats in order to slow down their rate of oxidation and insulin release, and to better promote stable blood sugar and sustained energy levels.
Slow oxidizers burn through the nutrients in their food slowly and do not release the glucose from carbohydrates into the blood quickly enough, which means that they do not get converted into glucose, and energy production and availability are delayed.
A slow oxidizer should eat foods with higher ratios of carbs, since protein and fat slow the rate of oxidation and energy production even further.
Balanced oxidizers fall right in between the two. They require foods that have equal quantities of protein, fat, and carbs in order to optimally process, produce, and use the energy from their food.
Now that we have deﬁned the different metabolic types, you’re probably wondering how you’re supposed to know what’s happening in your blood every time you have a snack. Don’t worry—there’s a test, and you can take it right now, and all you need is a pencil and paper. The test is made up of a series of detailed questions that bear on everything from the foods you crave to the dryness of your skin. These questions cover such a wide range of physical attributes because scientists now believe that metabolic type, i.e., the way in which your body processes nutrients, is wired right into a part of your central nervous system that controls a host of other functions within your body. Consequently, if you take a closer look at some of the peripheral functions in your own body, they will shed light on your particular oxidative type and help you pinpoint your speciﬁc nutritional needs.
For each of these questions, circle the response that best applies to you. You may not know the answer right off the bat—it may take a couple of days if you have to see a pattern, but really think about these questions and analyze how different foods affect your body and your moods. The better you know yourself, the greater your odds of achieving exactly the results you want.
In the morning, you:
A. Don’t eat breakfast.
B. Have something light like fruit, toast, or cereal.
C. Have something heavy like eggs, bacon or steak, and hash browns.
At a buffet, the foods you choose are:
A. Light meats like ﬁsh and chicken, vegetables and salad, a sampling of different desserts.
B. A mixture of A and C.
C. Heavy, fatty foods like steak, ribs, pork chops, cheeses, and cream sauces.
Your appetite at lunch is:
Your appetite at dinner is:
Caffeine makes you feel:
A. Great—it helps you focus.
B. Neutral—you can take it or leave it.
C. Jittery or nauseous.
The types of foods you crave are (sugar is not listed because everyone craves sugar when they are tired or run-down):
A. Fruits, bread, and crackers.
B. Both A and C.
C. Salty foods, cheeses, and meats.
For dinner, you prefer:
A. Chicken or ﬁsh, salad, and rice.
B. No preference—choice varies daily.
C. Heavier, fatty foods like pastas, steak, and potatoes.
After dinner, you:
A. Need to have something sweet.
B. Could take dessert or leave it.
C. Don’t care for sweets and would rather have something salty like popcorn.
The types of sweets you like are:
A. Sugary candies.
B. No preference.
C. Ice cream or cheesecake.
Eating fatty foods like meat and cheese before bed:
A. Interferes with your sleep.
B. Doesn’t bother you.
C. Improves your sleep.
Eating carbs like breads and crackers before your bed:
A. Interferes with your sleep, but they’re better than heavier foods.
B. Doesn’t affect you.
C. Is better than nothing, but you sleep better with heavier foods.
Eating sweets before bed:
A. Doesn’t keep you from sleeping at all.
B. Sometimes makes you feel restless in bed.
C. Keeps you up all night.
Each day, you eat:
A. Two or three meals with no snacks.
B. Three meals with maybe one light snack.
C. Three meals and a lot of snacks.
Your attitude toward food is:
A. You often forget to eat.
B. You enjoy food and rarely miss a meal.
C. You love food and it’s a central part of your life.
When you skip meals, you feel:
B. You don’t function at your best, but it doesn’t really bother you.
C. Shaky, irritable, weak, and tired.
Your attitude toward fatty foods is:
A. You don’t like them.
B. You like them occasionally.
C. You crave them regularly.
When you eat fruit salad for breakfast or lunch, you feel:
B. Okay, but you usually need a snack in between meals.
C. Unsatisﬁed and still hungry.
What kind of food drains your energy?
A. Fatty foods.
B. No food affects you this way.
C. Fruit, candy, or confections, which give you a quick boost, then an energy crash.
Your food portions are:
A. Small—less than average.
B. Average—not more or less than other people.
C. Large—usually more than most people.
How do you feel about potatoes?
A. You don’t care for them.
B. You could take them or leave them.
C. You love them.
Red meat makes you feel:
B. No particular feeling one way or the other.
A salad for lunch makes you feel:
A. Energized and healthy.
B. Fine, but it isn’t the best type of food for you.
How do you feel about salt?
A. Foods often taste too salty.
B. You don’t notice one way or the other.
C. You crave salt and salt your food regularly.
How do you feel about snacks?
A. You don’t really snack, but you like something sweet if you do.
B. You can snack on anything.
C. You need snacks but prefer meats, cheeses, eggs, or nuts.
How do you feel about sour foods like pickles, lemon juice, or vinegar?
A. You don’t like them.
B. They don’t bother you one way or the other.
C. You like them.
How do you feel about sweets?
A. Sweets alone can satisfy your appetite.
B. They don’t bother you but don’t totally satisfy you.
C. You don’t feel satisﬁed and often crave more sweets.
When you just eat meat (bacon, sausage, ham) for breakfast, you feel:
A. Sleepy, lethargic, or irritable.
B. It varies day to day.
C. Full until lunch.
When you eat heavy or fatty foods, you feel:
B. Neutral—they don’t affect you.
When you feel anxious:
A. Fruits or vegetables calm you down.
B. Eating anything calms you down.
C. Fatty foods calm you down.
You concentrate best when you eat:
A. Fruits and grains.
B. Nothing in particular.
C. Meat and fatty food.
You feel more depressed when you eat:
A. Fatty or heavy foods.
B. Nothing in particular.
C. Fruits, breads, or sweets.
You notice you gain weight when you eat:
A. Fatty foods.
B. No particular food. You gain weight when you overeat.
C. Fruits or carbs.
What type of insomnia, if any, applies to you?
A. You rarely get insomnia from hunger.
B. You rarely get insomnia, but if you do, you often need to eat something in order to fall back asleep.
C. You often wake up during the night and need to eat. If you eat right before bed, it alleviates the insomnia.
Your personality type is:
A. Aloof, withdrawn, or introverted.
B. Neither introverted nor extroverted.
Your mental and physical stamina are better when you eat:
A. Light proteins like egg whites, chicken, or ﬁsh and fruits.
B. Any wholesome food.
C. Fatty foods.
Your climate preference is:
A. Warm or hot weather.
B. Doesn’t matter.
C. Cold weather.
You have problems with coughing or chest pressure:
If yes, “C”; if no, move on to the next question.
You have a tendency to get cracked skin or dandruff:
If yes, “C”; if no, move on to the next question.
You have a tendency to get light-headed or dizzy:
If yes, “C”; if no, move on to the next question.
Your eyes tend to be:
Your facial coloring is:
A. Noticeably pale.
C. Pink or often ﬂushed.
Your ﬁngernails are:
Your gag reﬂex is:
You get goose bumps:
C. Very rarely.
You are prone to:
B. No stomach problems.
When insects bite you, your reaction is:
Your body type is:
A. Short and stocky.
C. Tall and thin.
Your nose is:
Scoring Your Metabolic Typing Test
When you have ﬁnished the test, add up the number of A answers, B answers, and C answers you have circled.
A______ B______ C______
If your number of C answers is 5 or more higher than your number of A or B answers, you are a fast oxidizer.
If your number of A answers is 5 or more higher than your number of B or C answers, you are a slow oxidizer.
If your number of B answers is 5 or more higher than your number of A or C answers, or if neither A, B, nor C’s are 5 or more higher than the other two, you are a balanced oxidizer.
If you’ve answered this questionnaire and you are still not clear which category is the right one for you, there are two other tests you can take to help clarify your metabolic type. These tests are a little drastic and provocative, and they are only intended for those who truly cannot type themselves using the questionnaire.
1. Niacin test: Take 50 milligrams of niacin on an empty stomach. If you experience an immediate ﬂush, you are most likely a fast oxidizer. If you experience a moderate ﬂushing effect, you are a balanced oxidizer. If you experience a signiﬁcantly delayed ﬂushing or nothing at all, you are a slow oxidizer.
2. Vitamin C test: Take 8 grams of vitamin C in equally divided doses over 8 hours. The fast oxidizer will respond by feeling acidic and uncomfortable, and may even experience other symptoms such as diarrhea, nausea, or increased intestinal gas. A true balanced oxidizer may ﬁnd that his or her stomach feels less acidic. A slow oxidizer will have no response at all.
I’m assuming you have now identiﬁed yourself somewhere along the fast-slow continuum. Now it’s time to get to know more about your type. Read whichever section applies to you to learn the particular foods and eating habits that are right for your type. If you’re good to your metabolism, it’ll return the favor by working to help you maintain weight loss and good health.
The metabolism of carbohydrates, proteins and fats into energy is referred to as oxidation. Energy is formed and released at different stages during two cycles – glycolysis and the Citric acid cycle. To get the most energy out of foods, both cycles need to work at the right rate. If carbohydrates and amino acids are oxidized too slowly (“slow oxidation”) in one cycle or too quickly in another cycle (“fast oxidation”), energy production is reduced. Both fast and slow oxidizers suffer from inefficient energy production, but for opposite biochemical reasons. The most common symptoms of a fast or slow oxidative rate are FATIGUE, EMOTIONAL DURESS of some type, LOWERED RESISTANCE to infections, a LOW BODY TEMPERATURE, GALL BLADDER or LIVER PROBLEMS, and being over or under WEIGHT. Your oxidation rate is influenced by both genetics and by your diet. Thus, what you eat affects your rate of oxidation and energy production which in turn affects your mental, emotional, behavioral, and in some cases, physical characteristics.
THE SLOW (KETOGENIC) OXIDIZER
Generally speaking, the characteristics of slow oxidation tend to be of the alkaline, hypo-active quality. Slow oxidizers tend to have very little appetite, an aversion to heavy proteins and fats, low but steady energy levels, depression, digestive problems due to lack of hydrochloric acid production, calcium deposits, poor fat metabolism, apathy, lethargy, repressed emotions, introversion, belching, pre-mature aging, and often feel cold. A slow oxidizer often finds he/she thinks and feels better if after a heavy dinner he/she does not eat anything after arising the next morning. For this reason he/she should not eat a heavy breakfast. High intensity, short duration exercise is poorly tolerated and for the slow oxidizer needs to be of low intensity and long duration (aerobic).
Slow oxidizers have problems metabolizing carbohydrates and tend to have higher blood sugar levels (hyperglycemia) after an oral glucose tolerance test. Slower oxidizers have lower levels of blood lipid (cholesterol, triglyceride) and citric acid cycle intermediates and higher levels of pyruvate and lactate. They tend to be able to hold their breath for a relatively long period and have a relatively lower pulse rate.
Dietary recommendations for the Slow oxidizer:
PROTEINS: low fat, low purine variety such as selected fish, chicken, turkey, eggs, low fat dairy
SUPPLEMENTS: Emphasize activated vitamin B1, B2, and B6, niacin., and potassium citrate, magnesium citrate and chloride, copper, manganese aspartate, and iron. PABA, vitamin C and D, and chromium are also recommended.
Eat a light breakfast (that contains protein) and restrict calcium.
ALLOWED IN MODERATION
Whole fruits, lean beef, lamb, natural and whole grains, breads and cereals, cold-processed non-hydrogenated vegetable oil (ex: olive is preferable source).
HIGH FAT or HIGH PURINE PROTEINS: fatty red meat, salmon, tuna, herring, anchovies, high purine proteins such as liver, caviar, meat concentrates, artichoke hearts, and modest purine containing foods such as beans, peas, lentils, cauliflower, spinach, and asparagus.
FATTY FOODS: lard, butter, oils, fatty meats, nuts, avocado, high fat pastries low in flour such as cheese cake, Danish, torts, peanuts, and peanut butter . High fat content DAIRY products like cheese and cream.
CARBOHYDRATES: sugars, fruit juices, alcoholic beverages, and meals consisting mainly of starches and sugars.
See the bottom of webpage for other notes about the slow oxidizer diet…
THE FAST (GLUCOGENIC) OXIDIZER
Generally speaking, the characteristics of fast oxidation tend to be of the acid, hyper-active quality. Most women tend to be fast oxidizers. Fast oxidizers tend to have strong appetites, crave and do well on heavy proteins and fatty foods, tend to get hyper yet feel exhausted underneath, feel anxious, nervous, jittery, have severe emotional ups and downs, feel too warm, irritable, impatient, are competitive and usually extroverted.
Fast oxidizers tend to have low blood sugar (reactive hypoglycemia) and higher levels of blood cholesterol and triglyceride and citric acid cycle intermediates. Bilirubin is commonly found in the urine. They tend to be unable to hold their breath a long period (one can consider the fast oxidizer functionally anemic due to low oxygen capacity in the blood) and have a relatively faster pulse rate. Exercise should be of high intensity and short duration (anaerobic) if normal or underweight but aerobic (walking, biking, etc.) if overweight.
FOODS RECOMMENDED for a Fast Oxidizer
FATS/PROTEINS: all meats (especially beef, lamb, and venison), fish (especially tuna and salmon) and fowl, especially high fat, high purine (adenine) types: such as anchovies, brains, meat gravies, soups, heart, herring, caviar, kidney, liver, sweetbreads, mussels, sardines, tuna, and meat extracts. Foods with moderate purine content include meat, shellfish (clams, crabs, lobster, oysters, shrimp), asparagus, cauliflower, spinach, lentils, yeast, whole grain breads and cereals, beans, peas, mushrooms, and peanuts.
CARBOHYDRATES: cauliflower, beans, peas, lentils, broccoli, barley, corn, sprouted grains (sprouting destroys the phytates that bind calcium*)
SUPPLEMENTS: Your supplement should contain vitamin A, vitamin C, vitamin E, vitamin B12, niacinamide, calcium pantothenate, bioflavonoids, choline, inositol, calcium, phosphorus, iodine, and zinc. Carnitine.
Eat a full breakfast. Eat frequently
ALLOWED IN MODERATION
PROTEINS: milk, buttermilk, cottage cheese, eggs
VEGETABLES: root vegetables (carrots, beets, yams, potatoes, radishes, onions), lettuce, green peppers, cabbages, pickles, cucumbers, and tomatoes
SWEETS & STARCHES:- simple carbohydrates like glucose, maltose, fruit juices, honey, corn syrup, highly glycemic foods like white bread, white rice, soft drinks, catsup, and meals consisting mainly of starches and sugars.
MISCELLANEOUS: spices, sauces, alcohol, and caffeinated drinks such as coffee, colas or tea.
SUPPLEMENTS: limit vitamin B1 (thiamine) and vitamin B3 (niacin) because they increase Coenzyme A and accelerate carbohydrate oxidation; vitamin B2 (riboflavin) and vitamin B6 (pyridoxine) because they increase the breakdown of amino acids leading to a faster citric acid cycle activity and more CO2 generation; glucogenic amino acids (Alanine, Glycine, and Serine), and citrates.
NOTES ABOUT either a SLOW or FAST OXIDATIVE RATE
Never eat a meal that is predominantly carbohydrates. Avoid all “trans” fats (hydrogenated vegetable oils).
Any sharp shift in the weather tends to further disturb one’s metabolism in the direction it normally tends. Fast oxidizers go faster, and slow oxidizers go slower.
Common pesticides, paints, and chemicals can disturb the energy producing abilities of tissues.
In addition to knowing what foods to use sparingly and what foods to emphasize – make sure the core of your diet contains enough of the correct type of protein at every meal (about 1 gram per kilogram/2.2 pounds of ideal body weight a day*). The metabolites of protein-derived sugar is stored in the liver as glycogen and is converted to glucose when sugar derived directly from carbohydrates in the diet runs out. The gradual digestion of protein keeps an adequate and continuous glycogen (and thus blood sugar) reserve. That is not to say protein can be substituted for sugar and starch in the diet, for without available glucose, protein can not be converted into glycogen.
Alcohol depletes glycogen storage in the liver causing an increase in blood sugar. Alcohol also increases the demand for carbohydrates (by being directly broken down into acetyl CoA of the Tricarboxylic Acid Cycle) and the resultant nutrients needed to metabolize it. If you think you “need a drink,” you don’t. You really need energy (ATP derived from oxidation)!
Eat animal products rare or raw; avoid overcooked animal products since heat destroys essential amino acids (Phe, Lys, Thr, His, Tryp) and valuable enzymes.
*An easy way to calculate the amount is to divide your ideal body weight by 15 to get the number of ounces of cooked meat to be consumed per day. Ex: 150 pound Ideal Body Weight = 10 ounces).
In order to find out your blood type, you can do several things.
You can donate blood and find out for free.
Or you can order a testing kit and test yourself at home.
There are several testing kits you can order online, and Eldoncard has been known to be easy and reliable to use.
You can order a testing kit here.
Many people do not know their blood type, but it is very important to find out for many reasons.
If you are a pregnant woman for example, knowing whether or not you are rh negative can have a big impact on your and your baby’s health.
The fact that so many people do not know their blood type and don’t really care to know is alarming. Everyone knows their horoscope and their credit score, but blood type seems to be of little interest.
One aspect is that heart disease is most likely to occur in B and AB blood types and part of why the Basque population with those blood type absent has so little of it. Your diet, your lifestyle all depend to some extent on what your blood type is.
While those who have been to the military remember their blood type from their dogtags, the average Westerner does not have a clue what it is. In some nations everyone knows, but not in Western Europe or the North Americas.
Since it is everyone’s own responsibility to find out what their blood type is, you can use this opportunity to get tested and know once and for all.
For those interested in learning more about their genetic history:
A lot of people swear on the blood type diet, but the blood type diet is and was only the beginning. More and more suggestions are coming in that other aspect of life as well should depend, at least to some extent, on your blood type.
Exercising according to your blood type would make sense if all else is connected, but my question is what types of science the above suggestions are based on.
11 Rh-negative volunteers were repeatedly given very small doses of Rh-positive cells; 8 were given doses of 0.01 ml and 3 were given doses of 0.1 ml on each occasion. Under this regime, 7 volunteers developed Rh antibodies; 1 was doubtfully immunized; and in 3 people, Rh antibodies could not be demonstrated. In these non-responders, even increased booster doses appear to have no effect.
“Immunization of Rh-Negative Volunteers by Repeated Injections of Very Small Amounts of Rh-Positive Blood”. Blackwell Publishing Ltd
PORTSMOUTH, NH–(Marketwire – Mar 25, 2013) – The originator of the world-famous Blood Type Diet and founder and director of the D’Adamo Institute for the Advancement of Natural Therapies, Dr. James L. D’Adamo, N.D., D.N.B., 81, passed away on March 21, 2013, peacefully and surrounded by his family and loved ones.
Dr. James L. D’Adamo was born on February 7, 1932 in New York, NY and was instrumental in establishing guidelines for licensing naturopathic practitioners in the U.S. He was the former director of the NH Naturopathic Board, vice-president of the Naturopathic Association of North America, and past president of the NH Board of Examiners. A naturopath for more than half a century, Dr. D’Adamo trained in the United States, Germany and Switzerland and practiced in New York, New Hampshire, Toronto, Montreal and Europe. Known as the “grandfather” of naturopathy and a pioneer in the profession, he was instrumental in establishing guidelines for licensing naturopathic practitioners in the U.S. He frequently donated time to a number of charities around the world.
Having designed a wide array of natural therapies for more than 60,000 patients, Dr. D’Adamo committed his life-time work and research to further refine his Blood Type Diet research, and continued to share his latest discovery on his Blood Type Diet work and natural healing to the last days of his life.
Dr. D’Adamo first entered the world of natural medicine with his groundbreaking discovery of natural healing based on blood type. His first book One Man’s Food …is Someone Else’s Poison, detailed his unique, individualized treatment method based on a person’s blood type and RH factors with diet and exercise. His second book, The D’Adamo Diet, outlined individualized needs for good health determined by blood types and sub-blood types — the relevance to diet, exercise and even personality traits. Dr. D’Adamo became the first naturopath to document sub-blood types and the integral role it plays in determining a person’s health. His most recent book, Just an Ounce of Prevention….is Worth a Pound of Cure, was a timely insight on preventive healthcare’s integral role in averting chronic diseases — published at the height of a national healthcare debate and rising medical costs. The book also launched the discovery of H1′s and A1′s and their application to health and was translated and published in six countries.
While his initial research uncovered how an individual’s blood-type predetermines their state of health based on certain types of food, exercise levels and nutritional program, Dr. D’Adamo’s new discovery which he worked on until his last days, provides an unprecedented insight into further refinement of the blood-type regimen. This allows for the design of a more exact diet, exercise levels, vitamin regimen, personal temperament, and holistic structure based on genetic make-up.
Dr. D’Adamo is survived by his wife: Christiana M. D’Adamo, his two sons: Peter J. D’Adamo his wife Martha and their daughters Claudia and Emily, and James L. D’Adamo his wife Ann and son Alex, and his daughter; Michele D’Adamo her husband Scott and sons Vincent and James. He is also survived by his sister, Katherine Magrini.
A celebration of the life of Dr. D’Adamo will be held on Saturday, April 6 from 3PM to 6PM at the Remick-Gendron Funeral Home, 811 Lafayette Road, Hampton, New Hampshire. This will conclude with a short memorial service and eulogy delivered by Reverend Judith Byrd-Bullock, staff minister of First Church of Religious Science, New York. The event is open to family, friends, colleagues and patients.
We respectfully request no flowers to be sent. In lieu of flowers, donations can be made to:
The James L. D’Adamo Scholarship Fund
College of Naturopathic Medicine
University of Bridgeport
126 Park Ave
Bridgeport, CT 06604
For more information on the D’Adamo Institute contact 603-430-7600 or visit http://www.dadamoinstitute.com
Original article here.
The following image has been circulated on Facebook.
I do neither agree nor disagree with the statement made, but invite all of you to provide me with feedback:
In the past few months I have been working on giving some dating tips here and there, but truth is, generalizing advice is never a good idea.
There are a few basic pieces of advice which usually apply, but the only thing that you can really do best is find out who you are, be who you are and then naturally attract who you need.
By need I do not mean obsessively needing, but needing in a way to make your life complete and compliment you naturally as you yourself will compliment that person.
I believe that men and women both want the same thing. Just different roads and thought patterns lead there.
One thing I consider important is to not expect a new partner to live up to previous partner’s positive side while being perfect at everything that the previous partner was lacking.
Knowing that YOUR partner is YOUR partner is important to both sides as it sets the foundation needed to invest emotional energy into each others.
Because of that, the partner needs to know that he or she is loved for him or her and not a placeholder for an empty space someone else left which would make the other person feel replaceable. And when someone feels replaceable, that person will in return develop a defense mechanism subconsciously preparing him or her for your potential departure which is going to create an unnecessary wall between you two.
Finding the ideal partner is incredibly easy and hard at the same time.
One of the key elements is to recognize that person. And in order to be able to do so, you need a sense of emotional freedom. And only you can find that inside of yourself.
What we do at Datebytype is match people up according to their blood type personalities combined with the health benefit of matching rhesus negatives with rhesus negatives.
It is free to register and you will only see and be seen by those who are blood type compatible with you.
Our unique formula is guaranteed to provide you with the best possible blood type compatible choices and the rest is up to you.
Several human histo-blood groups are glycosphingolipids, including P/P1/Pk. Glycosphingolipids are implicated in HIV-host-cell-fusion and some bind to HIV-gp120 in vitro. Based on our previous studies on Fabry disease, where Pk accumulates and reduces infection, and a soluble Pk analog that inhibits infection, we investigated cell surface–expressed Pk in HIV infection. HIV-1 infection of peripheral blood–derived mononuclear cells (PBMCs) from otherwise healthy persons, with blood group P1k, where Pk is overexpressed, or blood group p, that completely lacks Pk, were compared with draw date–matched controls. Fluorescence-activated cell sorter analysis and/or thin layer chromatography were used to verify Pk levels. P1k PBMCs were highly resistant to R5 and X4 HIV-1 infection. In contrast, p PBMCs showed 10- to 1000-fold increased susceptibility to HIV-1 infection. Surface and total cell expression of Pk, but not CD4 or chemokine coreceptor expression, correlated with infection. Pk liposome–fused cells and CD4+ HeLa cells manipulated to express high or low Pk levels confirmed a protective effect of Pk. We conclude that Pk expression strongly influences susceptibility to HIV-1 infection, which implicates Pk as a new endogenous cell-surface factor that may provide protection against HIV-1 infection.
As previously discussed on this blog, there is a strong DNA link between the two population with both, the Irish and the Basques topping the world list in frequency of the M-269 marker. Northern Ireland also has one of the highest percentages of rh negatives with 27%. But there seems […]
I was recently asked if a person with a weak D or partial D phenotype would be able to receive rh positive blood when in need for a transfusion. The answer is more complex than I previously thought. Some weak types can be treated as rh positives and can […]
One question which has been repeatedly popping up is what I am thinking about the blood type diet by Dr. Peter D’Adamo and his father, who recently passed away, Dr. James L. D’Adamo. The following video has just been brought to my attention where the speaker claims that animals don’t eat based on their […]
This is a question that keeps on popping up and the short answer is “yes”. Whether or not O negatives are less likely to get it has not been officially proven either. So far the only information I have obtained in regards to immunity from HIV/AIDS is connected to the CCR5 protein which is […]
I have just taken a few minutes to see whether or not there are benefits and risks I was not previously aware of when it comes to donating blood. You can see the articles here. Among frequent donors, two-thirds (66%) of the women and almost half (49%) of the men were iron deficient. But […]