Active Low-Carber Forums - View Single Post - Building a Healthy Body thru FOODS

Quote:

Originally Posted by Meme#1

I know that they should test first but in an emergency situation and the way the medical field has passed duties to people much less trained than they use to be, you just never know.
I remember reading once about soldiers in the battlefield receiving the wrong blood and dying from that.

It is easy enough to carry a card with blood type-- I used to carry one, from the years of donating blood.

Don't need to go to battle field conditions to find medical errors. .... sadly.

Here is a little nugget--funny how I have already been working in this direction: take ACV at meals, and how to cook meats more rare. More like cut meats finely and quickly saute.

But this has me thinking, how to ferment meats. I grew up with pickled fish--sil, maybe there is something to this. ( One of the guys Dr. bergman talks about the down side of overcooked meats.)

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According to Dr. D’Adamo, “Type AB has Type A’s low stomach acid, however, they also have Type B’s adaptation to meats. Therefore, you lack enough stomach acid to metabolize them efficiently and the meat you eat tends to get stored as fat.

and back to lectins, ROFL......

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Because type AB has both the A and the B blood type antigens, foods that contain chemicals called lectins are more likely to react with the tissues and cells of type AB than any of the other blood types.