Food and Nutrition
Re-education about food and nutrition is crucial in the journey to resolving chronic illness and injury. To help my body heal and rebalance from the effects of years of chronic pain I was introduced to the Blood Type diet, developed by Peter D’Adamo and his father.
Having been vegetarian for many years, learning I was O rhesus negative was a disaster for me, as it meant avoiding most of my staple foods. I needed to cut out wheat, and most dairy and eat lots more fish and meat. I remember crying at my first blood type friendly dinner and thinking ‘how am I going to cope’? It wasn’t really anything to cry about, it was only fish, vegetables and quinoa, but at the time it was a big scary step into an unknown secret world.
Despite this scary first step, I am so pleased I took the journey to understand and try different foods in accordance with my blood type. Today, these choices are much easier even than 10 years ago, as the success of Britain’s first organic grown Spelt grain at Sharpham Park testifies. Spelt has been my saving grace, straddling the boundary between what I once considered ‘normal’ food (wheat everything) and ‘weird’ foods (quinoa, millet, amaranth, buckwheat).
Having experienced the changes in my health first hand, I encourage anyone to at least learn about which foods are and are not compatible with your blood type. I don’t consider this to be a diet per se, more a re-education programme about what different foods exist and how they can help or hinder your health. It gives you choice and puts you in control, something Peter D’Adamo touches on in this short interview about compliance with eating right for your blood type: