WHY BLOOD TYPE RESEARCH WORKS

* to join, adhere, clump together

UNDERSTANDING ANTIGENS:

• Nature has endowed our immune system with very sophisticated methods to determine if a substance in the body is foreign or not.
• One method involves chemical markers called ANTIGENS, which are found on the cells of our body.
• One of the most powerful antigens in the human body is the one that determines your blood type.
• Each blood type possesses a different antigen with its own chemical structure. Your blood type is named for the blood type antigen you possess on your red blood cells.
• When your blood type antigen senses that a foreign antigen has entered the system, the first thing it does is create antibodies to that antigen.
• These antibodies, specialized chemicals manufactured by the cells of the immune system, are designed to attach to and tag the foreign antigen for destruction.
• When an antibody encounters the antigen, a reaction called agglutination (literally, gluing) occurs. The antibody attaches to the viral antigen and makes it very sticky.
• When cells, viruses, parasites, and bacteria are agglutinated, they stick together and clump up, which makes the job of their disposal easier.
• It was found that many foods agglutinate the cell of certain blood types (in a way similar to rejection) but not others: meaning that a food that may be harmful to the cells of one blood type may be beneficial to the cells of another blood type.

EATING RIGHT FOR YOUR BLOOD TYPE SIMPLY MEANS FOLLOWING ANCIENT CODES THAT ARE STILL IMPRINTED IN EVERY CELL OF YOUR BODY. YOUR BLOOD TYPE IS THE KEY TO YOUR BODY'S ENTIRE IMMUNE SYSTEM

DEPENDING ON YOUR BLOOD TYPE, THE AGGLUTINATION ACTIVITY OF CERTAIN FOOD LECTINS MAY DO THE FOLLOWING:

• Create insulin resistance, causing excess insulin to be secreted.
• Block glucagon from operating effectively within the body due to the high levels of insulin. Glucagon's primary function is to unlock stored body fat, so inhibition of glucagon results in an inability to burn fat.
• Affect hormonal communication (thyroid disorders), so you don't  effectively burn calories for energy.
• Upset hormonal balance, causing water retention.
• Slow down the rate of food metabolism.

UNDERSTANDING LECTINS:

• Lectins - abundant and diverse proteins found in foods - have agglutinating properties that affect your blood.
• When you eat a food containing protein lectins that are incompatible with your blood type antigen, the lectins target an organ or bodily system (kidney, liver, brain, stomach, etc.) and begin to agglutinate blood cells in that area.
• Different lectins target different organs and body systems.
• Once an intact lectin protein settles someplace in your body, it literally has a magnetic effect on the cells in that region. It clumps the cells together and they, too, are targeted for destruction, as if they were foreign invaders.
• The effects of lectins on different blood types is not just a theory; it is based on science. Virtually all common foods have been tested for blood type reactions, using both clinical and laboratory methods.

LECTINS - THE WEIGHT LOSS FACTOR

• Lectins have the propensity to attach to the hormone receptor of fat cells
• The body has millions of individual fat cells. These cells serve as storage reservoirs of potential energy.
• When insulin attaches to the fat cell receptors it converts the sugar (glucose) in the blood stream into stored fat (glycogen).
• Gluten, a lectin that is found in wheat, has the potential to attach to the insulin receptors on the fat cell and constantly stimulate the fat cell.
• Unlike insulin, which is subject to body controls and breakdown, gluten is like Velcro and gums up the hormone receptors - blocking out glucagon from releasing the stored body fat.
• People who eat foods that can agglutinate according to their blood type set up an operating condition in their body where the food converts directly into sugar and goes directly into their fat cells.
• Their bodies then become metabolically locked up. Their body chemistry works against them - causing them to stay in fat-storage mode.