The Link Between Blood Types and Lectins
According to D’Adamo, our blood types serve as ancient indicators of our dietary preferences and tastes. As we consume food, proteins, including lectins, are released into our bodies. Lectins are adhesive proteins that bind to molecules in various organs. However, D’Adamo argues that if we consume foods containing lectins that are incompatible with our blood type, there is a potential risk of these lectins attaching themselves to healthy tissues.
The Hazards of Agglutinins
Agglutinins, also known as lectins, are proteins that have the ability to bind molecules together. One notable and highly toxic agglutinin is ricin, a deadly poison that rapidly causes blood clotting by binding red blood cells together. This results in the disruption of normal blood circulation and can lead to instant death. While not as lethal, lectin can still pose risks, especially when it comes to digestive issues that may arise after consuming certain foods.