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Blood Type

cat3883

By cat3883
in Coping with Celiac Disease

Recommended Posts

mushroom Proficient
mushroom
Posted

A+

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  • Replies 84
  • Created
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cahill Collaborator
cahill
Posted

AB+

My grandmother came to the US from Scotland when she was 5. I had red hair( it is now mostly white-gray ) hazel eyes and have very light skin.

bartfull Rising Star
bartfull
Posted

A-

MJ-S Contributor
MJ-S
Posted

O+

beebs Enthusiast
beebs
Posted

O positive I think? Which is the common one? Hazel eyes/brown hair, Irish descent

Marilyn R Community Regular
Marilyn R
Posted

O+

O+ and Dutch descent, inherited (I believe) by A+ Mom. Biopsy negative, but delayed several months while on gluten-free diet.

Googles Community Regular
Googles
Posted

I am O+ brown and hazel. I am also a Western Euromutt (sorry had to steal that) with some Native American ancestry.

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cahill Collaborator
cahill
Posted

I would wonder if hazel eyes or being an euromutt are more of a common denominator (if there is one) than blood type .

Roda Rising Star
Roda
Posted

I posted earlier but I'm O+ with med brown hair and green eyes. My youngest son is O+ also with medium brown hair and dark brown eyes. My oldest son is A+ light brown hair and the deepest blue eyes you ever saw. My dad and brother(whom I think have celiac) have B+. They were both toe heads when they were little and their hair eventually turned light brown. They have hazel eyes. As for my dad, brother and I mostly german/european decent with a touch of native american(my great grandmother was half). As for my boys, they have what I have plus from their dad's father's side is pretty much all irish decent and some native american(my husband's grandfather was half). From their dad's mother's side I know that they were german Jews that emmigrated to the US.

DonnaMM Explorer
DonnaMM
Posted

I too am A positive

AVR1962 Collaborator
AVR1962
Posted

A+ here! Sounds like I am reporting a grade!! Oddly enough I have looked at my blood type diet, Swedish decent, and the foods I have been forced to eat to get my vits levels where they need to be are the exact foods on the blood type diet and the diet of the Swedish.....lots of fish!

sa1937 Community Regular
sa1937
Posted

I am A negative. Blonde hair, blue eyes, maternal grandparents were from Denmark and paternal grandparents were from Norway so I'm about as Scandinavian as I can get.

My celiac daughter is also A negative, blonde hair, blue eyes, 3/4 Scandinavian and 1/4 Heinz 57. :lol:

I've never given a thought to checking into the blood type diet.

kitgordon Explorer
kitgordon
Posted

B positive. Brown hair and eyes. "Euromutt" (love that!) with a smidge of Native American.

navigator Apprentice
navigator
Posted

A+, I'm Scottish with brown hair but red highlight/tones in it. Eyes grey/blue.

bartfull Rising Star
bartfull
Posted

OK, I forgot to give my background and coloring. I have grey hair that used to be brown, blue/grey eyes, and I am German, English, Polish, and Lakota Sioux. (What a combination!)

yorkieluv Newbie
yorkieluv
Posted

O+ Sandy blonde hair and hazel eyes.

RVluvin Apprentice
RVluvin
Posted

O+, Hispanic with 1/8 Irish, Brown hair with red and blond mixed in (and some white now). My mother was a natural red. Eyes are brown. Undocumented, but very likely some native american from my fathers side.

Austin Guy Contributor
Austin Guy
Posted

0+, CMV-. Light brown hair, blue eyes. Grandfather of Irish descent and mom's side has Danish roots.

If you don't know what CMV negative is, I have never been exposed to the Cytomegalovirus, a flu-like virus most people are exposed to at some point. CMV can be dangerous to individuals with weakened immune systems, newborns and people undergoing organ transplants. For these individuals, having a blood donor who is CMV- (someone who has never been exposed to cytomegalovirus) is very important.

I used to donate a lot, but thanks to gluten (I know this now), my pulse and blood pressure got too high to donate. Getting off gluten has it back where it needs to be and I can donate again.

kareng Grand Master
kareng
Posted

I think we are all over the place with blood types!

I'm 0+. Reddish brown hair & freckles! No one asks where my ancestors come from, they just assume Irish or Scottish. Actually, only about 25% Irish, mostly German and some shady areas we are not sure of.

saintmaybe Collaborator
saintmaybe
Posted

AB- here, with mostly Irish, Lebanese, and Eastern European ancestry. Hazel eyes, brown hair.

skyloft Newbie
skyloft
Posted

O+, blue eyes, Irish, German

  • 4 weeks later...
Kimberly888 Newbie
Kimberly888
Posted

A+ brownish red hair scottish

chai Newbie
chai
Posted

I'm B+, black hair, Brazilian and Italian descent.

So far i've been the only one diagnosed in my family but I suspect people on both my mothers and father's side could be celiac.

Judy3 Contributor
Judy3
Posted

A+ Reddish Brown hair, Green eyes. Polish,German, Swedish, French, Indian (several tribes)... Apparently, my family never heard of borders!!! LOL

ciamarie Rookie
ciamarie
Posted

I'll play, since it was the blood-type diet that had me eating spelt and rye and very occasionally wheat for several years when I should have been gluten-free. :angry:

O+ American (Scottish and Canadian French and who knows what else).

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    • Scott Adams
      Unexpected gluten exposure risk from cultivated mushrooms

      By Scott Adams · Posted

      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
    • Scott Adams
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Scott Adams · Posted

      Kirkland brand (at Costco) is gluten-free and is 2,000 IU.
    • Matthias
      Unexpected gluten exposure risk from cultivated mushrooms

      By Matthias · Posted

      Thanks a lot for your response! Can you maybe specify which kind of cheeses I should be cautious about? Camembert/Brie and blue cheeses (the molds of which are nowadays mostly grown on gluten-free media, though, so I've read, right?) or other ones as well? Also, I was under the impression that yeast is generally gluten-free if not declared otherwise. Is that false?
    • Scott Adams
      Unexpected gluten exposure risk from cultivated mushrooms

      By Scott Adams · Posted

      I agree with @trents, but thank you for bringing this up here!
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

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