The following diet is a recommendation for maintenance of health and prevention of disease. This dietary/lifestyle recommendation was created by Dr. Reuben T. De Haan. This information is a combination of Dr. De Haan’s research and Dr. Peter D’Adamo’s information in Eat Right For Your Type.
SUMMARY GUIDELINES FOR “A”
• Thrive on vegetables, beans, grains, legumes, tofu and fruit. You could be a healthy vegetarian as a type “A”.
• Avoid Always:
– Most meats, especially processed
– ALL Dairy (low calorie diet).
– Chemicals and processed foods.
• Vegetables are best source of protein, although fish and soy are good.
• Avoid meat, dairy foods, kidney & lima beans and wheat (causes mucus) to stay lean and energetic
• Responds best to stress with calming or relaxing exercises.
Body functions best in a slight state of alkalinity. It is vital that type “A” prepare their foods from the purest ingredients, staying away from processed, frozen, pre-packaged foods that contain many additional chemicals and additives. Use whole/natural and prepare without harmful ingredients and spices. Because you tend to create excess mucus, you may wish to start your day with a warm (or hot) cup of water with 1/2 lemon fresh squeezed into it.
|Typical Health Concerns||Body Type Description|
|• Low stomach acid. |
• Sensitive digestive system.
• Excess amounts of mucus.
• Heart & Cardiovascular Disease.
|• Tend to be thin.
• Intellectual yet emotional.
• Enjoy conversation and debate.
• May be emotional roller coasters.
• May be antagonistic toward people that are “B” blood type.
Blood Type A Diet
|Food||Most compatible for Blood Type A Diet||Use Moderately 1 or 2 times @ week||Avoid Always -ALLERGIES- harmful|
use no more than 4-6 ounces at one meal; bake, broil or poach; excess meat creates autotoxins and over-acidity in the body
|Fish Only- |
Carp, Cod, Grouper, Mackerel, Monkfish, Pickerel, Red
Snapper, Rainbow Trout, Salmon, Sardine, Sea Trout, Silver Perch, Snail, Whitefish, Yellow Perch
|Chicken, Cornish Hen, Turkey, Abalone, Albacore (tuna), Mahimahi, Ocean Perch, Pike, Porgy, Sailfish, Sea Bass, Shark, Smelt, Snapper, Sturgeon, Swordfish, Weakfish, White Perch, Yellowtail||Pork, Ham, Bacon, All pig derived foods, Beef, Buffalo, Duck, Goose, Lamb, Mutton, Partridge, Pheasant, Rabbit, Veal, Venison, Quail, Anchovy, Barracuda, Beluga, Bluefish, Bluegill Bass, Catfish, Caviar, Clam, Conch, Crab, Crayfish, Eel, Flounder, Frog, Grey Sole, Haddock, Hake, Halibut, Herring, Lobster, Lox, Mussels, Octopus, Oysters, Scallop, Shad, Shrimp, Sole, Squid, Striped Bass, Tilefish, Turtle|
|OILS & FATS|
use monounsaturated; extra virgin when possible; oil becomes saturated if used for frying (reaches 150+ degrees)
|Linseed (flaxseed), Olive||Canola, Cod Liver||Corn, Cottonseed, Peanut, Safflower, Sesame|
|NUTS & SEEDS|
raw is best, not salted and roasted; chew very well
|Peanuts (with skins), Pumpkin||Almond, chestnut, Filbert, Hickory, Litchi, Macadamia, Pignola (pine), Poppy, Sesame, Sunflower, Walnut||Brazil, Cashew, Pistachio|
|BEANS & LEGUMES|
if you get gas, you are enzyme deficient, lipase is recommended
|Aduke, Azuki, Black, Green, Pinto, Red Soy, Lentil, Pea (black eyed)||Broad, Cannellini, Fava, Jicama, Snap, String, White, Peas (green, pods, snow)||Copper, Garbonzo, Kidney, Lima, Navy, Red, Tamarind|
|CEAREALS, BREADS, GRAINS & PASTA|
fermentation of some items makes them more acceptable
|Cereal (amaranth, buckwheat, kasha), |
Bread (essene, ezekiel, rice cake, soya, sprouted wheat) Soba Noodles, Flour (rice, rye, oat)
|Barley, Bulgar, Corn, Couscous, Durham, |
Kamut, Millet, Quinoa, Spelt, Rice
|Familia, Farina, Granola, Grape Nuts, Wheat, English Muffin, White Flour, Pasta (semolina, spinach)|
fresh from an organic market is best, fresh from the market is second choice, then frozen, then canned
|Artichoke, Beet Leaves, Broccoli, Carrots, Chicory, Collard Greens, Dandelion, Escarole, Garlic, Horseradish, Kale, Kohlrabi, Leek, Lettuce (romain), Okra, Onion (red, spanish, yellow), Parsley, Parsnips, Pumpkin, Spinach, |
Sprouts (alfalfa), Swiss Chard, Tempeh, Tofu, Turnips
|Arugula, Asparagus, Avocado, Bamboo Shoots, Beets, Bok Choy, Craway, Couliflower, Celery, Cherivil, Coriander, Corn (white, yellow), Cucumber, Fennel, Fiddlehead Fern, Lettuce (bibb, boston, mesclum), Mushroom (abalone, enoki, portobello, tree oyster), Mustard Greens, Olives (green), Onions (green), |
Radicchio, Radish, Rappini, Rutabega, Scallion, Seaweed, Shallots, Sprouts (brussel, mung, radish), Squash, Water
Chestnut, Watercress, Zucchini
|Cabbage (chines, red, white), Eggplant, Lima Bean, Mushroom (domestic, shiitake), Olives (black, green, spanish), Peppers (green, jalapeno, red, yellow), Potato (sweet, red, white), Tomatoes, Yams|
eat alone; 1 hour separate from any other foods
|Appricot, Blackberry, Blueberry, |
Boysenberry, Cherry, Cranberry, Fig,
Grapefruit, Lemon, Pineapple, Plum,
|Apple, Currant (red, black), Dates, |
Elderberry, Gooseberry, Grape (black,
concord, green, red), Guava, Kiwi,
Kumquat, Lime, Loganberry, Melon
(canang,casaba, chrstmas, crenshaw,
musk, spanish, watermelon), Nectarine,
Peach, Pear, Persimmons, Pomegranates,
Prickly Pear, Raspberry, Star Fruit,
|Banana, Coconut, Mango, Cantaloupe,
Honeydew, Orange, Papaya, Plaintain,
|SPICES & OTHER||Barley Malt, Black Strap Molasses, Garlic, Ginger, Miso, Mustard, Soy Sauce, Tamari, Red Wine, Green Tea, |
Naturally Brewed (and organically grown) Coffee
|All spices not listed in right column; Jam/Jelly (from acceptable fruits), Pickles, Relish, Salad Dressing (from acceptable ingredients), White Wine||Capers, Gelatin, Pepper (black, cayenne, peppercorn, red, white), Vinegar (balsamic, red wine, white), Wintergreen, Ketchup, Mayonnaise, Worcestershire Sauce, Beer, Liquor, Seltzer Water, Soda (all carbonation), Tea (black)|
|DAIRY & EGGS |
should be avoided. Rice may be used as a primary alternative, soy as a second. Goat cheese, kefir and yogurt may be acceptable at times as well as mozzarella (low fat)
see list of fruits and vegetables.