1 1
CeciliaCeliac

Type O Blood And Celaic?

Rate this topic

Recommended Posts

Has anyone heard of the link between type O blood type and Celiac? A friend was told by a doctor that since she had type O blood, a gluten free diet might help her. Any news?

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


Dr.Adamo has book eat for your specific blood type. SOme believe in this & others totally disagree. O type is the oldest blood type , way before grains were introduced . O bloodtypes are meat eaters not grain eaters.

In years passed I never ate much meat but before celiac I was told I needed to eat some meat or more meat. After I learned to eat more meat I started to have more energy & felt a bit better. I now eat meat almost daily not alot but the appriorate amount.

hth

mamaw

Share this post


Link to post
Share on other sites

I agree with mawmaw. Some say a type O person is more likely to have celiac than others, particularly if you are of north European extraction (since 33 % of north Europeans have the gene potential to get celiac--that and Italians probably due to interbreeding during Roman times as well as Viking incursions previous to that). Type O is the oldest blood type from pre-Agrarian times and thus developed before grains became such a large part of the human diet. No matter what, type O's seem to do better with eating some meat rather than be a vegetarian.

Glutenous grains were introduced to North Europeans roughly 1200 to 1500 years later than in the rest of Europe.

The original "bread basket" was in Mesopotamia. Back then barley was the first glutenous grain used. It and the early forms of wheat had far less gluten than what is produced today. Ironically grain produced in the north has more gluten in it due to the shorter growing season.

Bea

Share this post


Link to post
Share on other sites

I read that Blood Type Diet book and I am also O negative. According to the book O's are the ones that need to be the most limited to be "optimal". And much of what it said seemed to ring true about the foods that I have become intolerant of. I am the carnivore also. I always thought it was because I grew up in the midwest, lol. I have no idea about the supposed link between Celiacs and O blood-types, but it IS an interesting read and it DID have me pretty much correctly pegged.

Share this post


Link to post
Share on other sites

I'm AB+. It would be interesting to take a poll to see if there is anything to this. My guess is no.

Share this post


Link to post
Share on other sites
Ads by Google:


My blood type is A+. If O blood types are more susceptible to Celiac, then that would make most the population of the world Celiac. It could be possible. There are more type O's in the world. O+ is the most common blood type. O- is the rarest.

Share this post


Link to post
Share on other sites
My blood type is A+. If O blood types are more susceptible to Celiac, then that would make most the population of the world Celiac. It could be possible. There are more type O's in the world. O+ is the most common blood type. O- is the rarest.

While O- is rare than O+ and A+, it's not the rarest. B- and AB- are much much rarer.

As for the blood type diet, IMO it's pure nonsense.

richard

Share this post


Link to post
Share on other sites

There was a poll a while back, I'm not sure if it was this site or the delphi site. The bloodtype diet is head -on for some & others it is totally off. I'm O- as well as daughter, brother & we all are celiac..... I do know how much better I am without wheat & gluten ...

I also know many medical professionals that do not eat wheat or gluten because it has been so altered that most do not digest it properly. If only we were cows with a couple of stomachs to digest this poison!!!!

I know we will never go back......

mamaw

Share this post


Link to post
Share on other sites

It would be interesting if there was real scientific studies behind these claims.

I do know that while many in my family either have celiac or are gluten intolerant, I am the only one that has type O blood--and I am a lot more sensitive than the rest of them.

Nevertheless, we all are related to everyone else, so its a bit of a genetic stew at this point as to whose blood type is what and whether or not they have celiac!

Meanwhile if you are North European or Italian, your chances go way up to have celiac; and in my opinion if you have type O blood too, it makes it even more likely. However I could well be wrong! No matter what though, being a vegetarian for such a person might be difficult at best.

Share this post


Link to post
Share on other sites

Well, My sister the celiac is a Type A+, as is our dad, and myself. All gluten intolerant, and I am much more severe in my intolerance's then either of them.

Share this post


Link to post
Share on other sites


Ads by Google:


Hee! I'm O+, Italian (on both sides) and Celiac.

I don't think there's much to the Blood Type Diet, though.

Share this post


Link to post
Share on other sites
Has anyone heard of the link between type O blood type and Celiac? A friend was told by a doctor that since she had type O blood, a gluten free diet might help her. Any news?

From a post by Mother of Jibril in an earlier thread:

"....according the American Red Cross, here's the prevalence of each blood type in the US population:

O pos - 38%

O neg - 7%

A pos - 34%

A neg - 6%

B pos - 9%

B neg - 2%

AB pos - 3%

AB neg -1%"

O+ is the most common type.

Please understand that there is absolutely NO clinical research that proves that this diet is valid.

The Blood Type diet was developed by a naturopath named Peter D

  • Upvote 2

Share this post


Link to post
Share on other sites

For Me I did not stop eating wheat because of his book! I was gluten free way before I read his book & Again I think some may fall under his theory by fluke!

For another family member it is way off, not even close!

I have one celiac gene & 1 gluten intolerant.....

I can't say I buy into the book..........

mamaw

Share this post


Link to post
Share on other sites

P.S. Everyone is descended from the same group of hunter-gatherers, and that likely means everyone will do best on the "paleo diet". Which means meat, veggies, and fruit. Period. No grains.

Share this post


Link to post
Share on other sites
P.S. Everyone is descended from the same group of hunter-gatherers, and that likely means everyone will do best on the "paleo diet". Which means meat, veggies, and fruit. Period. No grains.

I know I do :D And in many ways, not just digestive.

Share this post


Link to post
Share on other sites

If I followed his book, I would be very ill. He recommends that Type A's give up dairy (which I didn't have to do until this year), and switch to soy...which makes me as ill as gluten does.

Some of his thoughts are right on, yet just as many are off the wall. Take it with a grain of salt!

Share this post


Link to post
Share on other sites
If I followed his book, I would be very ill. He recommends that Type A's give up dairy (which I didn't have to do until this year), and switch to soy...which makes me as ill as gluten does.

Some of his thoughts are right on, yet just as many are off the wall. Take it with a grain of salt!

But which blood type is salt good for.... ??

;)

Seriously though, I concur with Paleo. I am thriving on it in so many ways. Healing, feeling much better and,ahem, younger. Did I mention brussels sprouts?

Go Paleo!

Share this post


Link to post
Share on other sites

Hi.

I'm very common- O+. And I've read A'Damo's book. And I find it curious that his suggestions for me as an O+ seem remarkably accurate. Is it scientific? No. (I'm a black sheep amidst a cerebral family of scientists...) But, it's anecdotally fascinating.

lisa

  • Upvote 1

Share this post


Link to post
Share on other sites

Well said. Whether or not D'Adamo has an PhD or even an MD (which he doesn't) the main problem is that the book is based on an untested hypothesis. It is pure speculation supported by anecdote presented as fact. There is no research supporting his claims of a correlative (much less causal) relationship between blood type and celiac or gluten sensitivity. Given the prevalence of type O it is reasonable to assume that a large percentage of the total number of people with either condition will have type O blood. But without proper critical analysis, people with celiac and type O blood will be inclined to say "wow, I have type O blood and celiac. It must be true!" People with AB- might say "I must be a fluke because I don't have type O blood". The scientific method is a collection of procedures designed to account for our natural tendency to see patterns where none exist and for our tendency to seek confirmation of our biases instead of solid proof. Anecdotes are not proof. They are stories deliberately selected to prove a claim. Without repeatable statistically verifiable evidence, such stories are just "affirming the consequent", "post hoc" and false premise logical fallacies.

Until such time as solid, repeatable evidence demonstrating that blood type is a reliable predictor of food sensitivity, it is unproductive to follow D'Adamo's advice. It could be he is right, but it could also be that he is decidedly wrong. Combined with evidence-based evaluations, it is better advice to determine your own physiological responses to various foods and adjust your diet accordingly.

It is interesting that D'Adamo quotes his father (also a Naturopath) on page XV of the introduction (D'Adamo, Peter J, 4 Blood Types, 4 Diets: Eat Right 4/For Your Type, New York: Putnam and Sons. 1996. 392pp), stating that each person needs to be treated as an utterly unique individual (a fallacy right off the bat). The rest of the book essentially makes broad recommendations based on an unsubstantiated relationship (namely blood type to dietary function). It is a terrible shame that the Putnam & Sons were/are willing to publish such manipulative nonsense. Further, it is ethically questionable to perpetuate unsubstantiated claims.

From a post by Mother of Jibril in an earlier thread:

"....according the American Red Cross, here's the prevalence of each blood type in the US population:

O pos - 38%

O neg - 7%

A pos - 34%

A neg - 6%

B pos - 9%

B neg - 2%

AB pos - 3%

AB neg -1%"

O+ is the most common type.

Please understand that there is absolutely NO clinical research that proves that this diet is valid.

The Blood Type diet was developed by a naturopath named Peter D

Share this post


Link to post
Share on other sites

Well said. Whether or not D'Adamo has an PhD or even an MD (which he doesn't) the main problem is that the book is based on an untested hypothesis. .

.

Just to let you know that the last post was almost 3 years ago so this isn't a really active thread. The people posting may not still be active on the forums.

Share this post


Link to post
Share on other sites


Ads by Google:


The recent post must have bumped it up!

IMHO the blood type diet is quack science for profit. OK. Not so humble opinion. :-)

Share this post


Link to post
Share on other sites

The recent post must have bumped it up!

IMHO the blood type diet is quack science for profit. OK. Not so humble opinion. :-)

Yes it did. I have had people complain that the posters are rude for not responding becuse they don't realize they are responding to people who have moved on. or the info was out of date because they don' t see the date. So I like to point that out. There was a thread of this topic recently the new poster could have chosen to respond to if he wants a discussion.

Share this post


Link to post
Share on other sites

Yes it did. I have had people complain that the posters are rude for not responding becuse they don't realize they are responding to people who have moved on. or the info was out of date because they don' t see the date. So I like to point that out. There was a thread of this topic recently the new poster could have chosen to respond to if he wants a discussion.

I didn't notice the date. I will search for the newer thread to participate. Thanks for letting me know.

Share this post


Link to post
Share on other sites

You could start one. :)

I have a fried who met D'Adamo by the way. She said he was laughing all the way to the bank. <_< He put the meat and fatty foods everyone likes on the most common type O.

  • Upvote 1

Share this post


Link to post
Share on other sites

So yes the blood type diets are not scientific. Think about this though the numbers keep rising for celiac and gluten sensitives with a lot of medical sites saying it is very likely there are many out there that do not know. The number of reported gluten sensi and celiacs and the unknowns may actually be high enough to compare with the percentage of o pos humans out there. Right or wrong I love people questioning things in a manner that starts new studies. If people didn't try to connect things and ask questions like this we may all be sitting around not even knowing we are celiacs or gluten sensitive.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
1 1

  • Who's Online   4 Members, 0 Anonymous, 279 Guests (See full list)

  • Top Posters +

  • Recent Articles

    Jefferson Adams
    Celiac.com 06/23/2018 - If you’re looking for a great gluten-free Mexican-style favorite that is sure to be a big hit at dinner or at your next potluck, try these green chili enchiladas with roasted cauliflower. The recipe calls for chicken, but they are just as delicious when made vegetarian using just the roasted cauliflower. Either way, these enchiladas will disappear fast. Roasted cauliflower gives these green chili chicken enchiladas a deep, smokey flavor that diners are sure to love.
    Ingredients:
    2 cans gluten-free green chili enchilada sauce (I use Hatch brand) 1 small head cauliflower, roasted and chopped 6 ounces chicken meat, browned ½ cup cotija cheese, crumbled ½ cup queso fresco, diced 1 medium onion, diced ⅓ cup green onions, minced ¼ cup radishes, sliced 1 tablespoon cooking oil 1 cup chopped cabbage, for serving ½ cup sliced cherry or grape tomatoes, for serving ¼ cup cilantro, chopped 1 dozen fresh corn tortillas  ⅔ cup oil, for softening tortillas 1 large avocado, cut into small chunks Note: For a tasty vegetarian version, just omit the chicken, double the roasted cauliflower, and prepare according to directions.
    Directions:
    Heat 1 tablespoon oil in a cast iron or ovenproof pan until hot.
    Add chicken and brown lightly on both sides. 
    Remove chicken to paper towels to cool.
     
    Cut cauliflower into small pieces and place in the oiled pan.
    Roast in oven at 350F until browned on both sides.
    Remove from the oven when tender. 
    Allow roasted cauliflower to cool.
    Chop cauliflower, or break into small pieces and set aside.
    Chop cooled chicken and set aside.
    Heat 1 inch of cooking oil in a small frying pan.
    When oil is hot, use a spatula to submerge a tortilla in the oil and leave only long enough to soften, about 10 seconds or so. 
    Remove soft tortilla to a paper towel and repeat with remaining tortillas.
    Pour enough enchilada sauce to coat the bottom of a large casserole pan.
    Dunk a tortilla into the sauce and cover both sides. Add more sauce as needed.
    Fill each tortilla with bits of chicken, cauliflower, onion, and queso fresco, and roll into shape.
    When pan is full of rolled enchiladas, top with remaining sauce.
    Cook at 350F until sauce bubbles.
    Remove and top with fresh cotija cheese and scallions.
    Serve with rice, beans, and cabbage, and garnish with avocado, cilantro, and sliced grape tomatoes.

     

    Roxanne Bracknell
    Celiac.com 06/22/2018 - The rise of food allergies means that many people are avoiding gluten in recent times. In fact, the number of Americans who have stopped eating gluten has tripled in eight years between 2009 and 2017.
    Whatever your rationale for avoiding gluten, whether its celiac disease, a sensitivity to the protein, or any other reason, it can be really hard to find suitable places to eat out. When you’re on holiday in a new and unknown environment, this can be near impossible. As awareness of celiac disease grows around the world, however, more and more cities are opening their doors to gluten-free lifestyles, none more so than the 10 locations on the list below.
    Perhaps unsurprisingly, the U.S is a hotbed of gluten-free options, with four cities making the top 10, as well as the Hawaiian island of Maui. Chicago, in particular, is a real haven of gluten-free fare, with 240 coeliac-safe eateries throughout this huge city. The super hip city of Portland also ranks highly on this list, with the capital of counterculture rich in gluten-free cuisine, with San Francisco and Denver also included. Outside of the states, several prominent European capitals also rank very highly on the list, including Prague, the picturesque and historic capital of the Czech Republic, which boasts the best-reviewed restaurants on this list.
    The Irish capital of Dublin, meanwhile, has the most gluten-free establishments, with a huge 330 to choose from, while Amsterdam and Barcelona also feature prominently thanks to their variety of top-notch gluten-free fodder.
    Finally, a special mention must go to Auckland, the sole representative of Australasia in this list, with the largest city in New Zealand rounding out the top 10 thanks to its 180 coeliacsafe eateries.
    The full top ten gluten-free cities are shown in the graphic below:
     

    Jefferson Adams
    Celiac.com 06/21/2018 - Would you buy a house advertised as ‘gluten-free’? Yes, there really is such a house for sale. 
    It seems a Phoenix realtor Mike D’Elena is hoping that his trendy claim will catch the eye of a buyer hungry to avoid gluten, or, at least one with a sense of humor. D’Elena said he crafted the ads as a way to “be funny and to draw attention.” The idea, D’Elena said, is to “make it memorable.” 
    Though D’Elena’s marketing seeks to capitalizes on the gluten-free trend, he knows Celiac disease is a serious health issue for some people. “[W]e’re not here to offend anybody….this is just something we're just trying to do to draw attention and do what's best for our clients," he said. 
    Still, the signs seem to be working. D'elena had fielded six offers within a few days of listing the west Phoenix home.
    "Buying can sometimes be the most stressful thing you do in your entire life so why not have some fun with it," he said. 
    What do you think? Clever? Funny?
    Read more at Arizonafamily.com.

    Advertising Banner-Ads
    Bakery On Main started in the small bakery of a natural foods market on Main Street in Glastonbury, Connecticut. Founder Michael Smulders listened when his customers with Celiac Disease would mention the lack of good tasting, gluten-free options available to them. Upon learning this, he believed that nobody should have to suffer due to any kind of food allergy or dietary need. From then on, his mission became creating delicious and fearlessly unique gluten-free products that were clean and great tasting, while still being safe for his Celiac customers!
    Premium ingredients, bakeshop delicious recipes, and happy customers were our inspiration from the beginning— and are still the cornerstones of Bakery On Main today. We are a fiercely ethical company that believes in integrity and feels that happiness and wholesome, great tasting food should be harmonious. We strive for that in everything we bake in our dedicated gluten-free facility that is GFCO Certified and SQF Level 3 Certified. We use only natural, NON-GMO Project Verified ingredients and all of our products are certified Kosher Parve, dairy and casein free, and we have recently introduced certified Organic items as well! 
    Our passion is to bake the very best products while bringing happiness to our customers, each other, and all those we meet!
    We are available during normal business hours at: 1-888-533-8118 EST.
    To learn more about us at: visit our site.

    Jefferson Adams
    Celiac.com 06/20/2018 - Currently, the only way to manage celiac disease is to eliminate gluten from the diet. That could be set to change as clinical trials begin in Australia for a new vaccine that aims to switch off the immune response to gluten. 
    The trials are set to begin at Australia’s University of the Sunshine Coast Clinical Trials Centre. The vaccine is designed to allow people with celiac disease to consume gluten with no adverse effects. A successful vaccine could be the beginning of the end for the gluten-free diet as the only currently viable treatment for celiac disease. That could be a massive breakthrough for people with celiac disease.
    USC’s Clinical Trials Centre Director Lucas Litewka said trial participants would receive an injection of the vaccine twice a week for seven weeks. The trials will be conducted alongside gastroenterologist Dr. James Daveson, who called the vaccine “a very exciting potential new therapy that has been undergoing clinical trials for several years now.”
    Dr. Daveson said the investigational vaccine might potentially restore gluten tolerance to people with celiac disease.The trial is open to adults between the ages of 18 and 70 who have clinically diagnosed celiac disease, and have followed a strict gluten-free diet for at least 12 months. Anyone interested in participating can go to www.joinourtrials.com.
    Read more at the website for Australia’s University of the Sunshine Coast Clinical Trials Centre.

    Source:
    FoodProcessing.com.au