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DIET BY BLOOD TYPE

Feeding the blood group was formed to develop biological blood group of human origin. Depending on the time period and what is the man first began to use for food and what is revealed in the meantime and finding in nature, so that when he discovered that the meat is tastier when processing that is roasted, the start of production of dairy produces, food grain, fruits and vegetables.

Scientists who dealing with diet by blood groups explain that people with different blood groups are not equally well to digest certain foods. Each has a different blood group antigens with a special chemical structure. And also the name of the blood group was formed by a group antigen located on red blood pearls. The essence of the theory of blood groups makes the discovery that blood group antigens – behave differently in biochemical reactions to certain foods (that is, some of their ingredients). Below we will see that foods which blood group responds and which do not.

Eating-for-Your-Blood-Type

O blood type

People with this blood type are more resistant digestive system. They are carnivores, and they correspond to animal proteins and small amounts of fruits and vegetables. This blood type is harder to bear carbohydrates and products with gluten and dairy. You should avoid coffee because they produce much stomach acid.

Good foods: red meat, vegetables, olive oil, nuts, seeds, fruits

Bad food: fatty products, fish and seafood, cheeses and calf products, corn and sunflower oil , vegetables with high levels of starch grains

A blood type

People with this blood group have little tolerance for proteins. A blood type have a sensitive digestive system and recommended a classic vegetarian diet with less of dairy products. Due to lower production of gastric acid by those who possess this group have problems digesting meat and absorption of vitamin B 12. Food containing enzymes: betaine, bromelain and papal is recommended for this blood group.

Good food: fish and seafood, nuts, vegetables , grains and starches, fruits

Poor foods: red meat, cheese, butter, oil, pistachio, wheat, mushrooms, olives, bananas, mangoes, oranges, mandarins

B blood group

These blood group is resistant and withstands almost most foods. Those who have B blood group should avoid foods with gluten and wheat products, and tolerate dairy products.

Good foods: red meat, eggs, milk, yogurt, feta cheese, rice, potatoes, cabbage, peppers, carrots, pineapple, watermelon , plum, olive oil

Bad food: poultry, fish and seafood, pistachios, peanuts, sunflower, wheat, corn, olives, tomato, soybean and soy oil

AB blood type

This blood type is very rare, it is estimated that only 5% of the population owns. It was created at the latest.

Good food: lamb, turkey, tuna, seafood and fish, dairy products, fruits and vegetables, oils

Poor foods: bacon, beef, pork, whole milk, avocado, sweet corn, peppers, bananas, coconut , oranges, hazelnuts, poppy seeds, pumpkin seeds

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ISHRANA PO KRVNIM GRUPAMA

Ishrana po krvnim grupama je nastala prema biološkom razvijanju krvnih grupa od nastanka čoveka. U zavisnosti od vremenskog perioda i toga šta je čovek prvo počeo da koristi za ishranu i šta je u međuvremenu otkrivao i pronalazio u prirodi, do toga kada je otkrio da je meso ukusnije kada se preradi tj ispeče , početka proizvodnje mlečnih prozvoda, namirnica od žitarica, voća i povrća.

Stručnjaci koji se bave ishranom prema krvnim grupama objašnjavaju da ljudi sa različitim krvnim grupama ne mogu podjednako dobro da svare određenu vrstu hrane. Svaka krvna grupa poseduje različite antigene sa posebnom hemijskom strukturom. I samo ime krvne grupe je nastalo po antigenu grupe koji se nalazi na crvenim krvnim zrnicma. Srž teorije o krvnim grupama čini otkriće da se antigeni krvnih grupa – različito ponašaju u biohemijskim reakcijama sa određenim namirnicama (to jest nekim njihovim sastojcima). U nastavku ćemo videti koja hrana kojoj krvnoj grupi odgovara a koja ne.

Eating-for-Your-Blood-Type

O krvna grupa

Ljudi sa ovom krvnom grupom imaju otporniji sistem za varenje. Oni su mesožderi , pa im odgovaraju životinski proteini i manje količine voća i povrća. Ova krvna grupa teže podnosi ugljene hidrate i proizvode sa glutenom kao i mlečne proizvode. Trebalo bi da izbegavaju kafu jer i sami proizvode mnogo želudacne kiseline.

Dobre namirnice : crveno meso, povrće, maslinovo ulje, orašasti plodovi, semenke, voće

Loše namirnice : masne prerađevine, riba i morski plodovi, sirevi i mečni proizvodi, kukuruzno i suncokretovo ulje, povrće sa visokim nivoom skroba, žitarice

A krvna grupa

Ljudi sa ovom krvnog grupom imaju slabu toleranciju na proteine. A krvna grupa ima osetljiv sistem za varenje i preporučuje im se klasična vegeterijanska ishrana, sa manje mlečnih proizvoda. Zbog manje proizvodnje želudačne kiseline oni koji poseduju ovu grupu imaju problema sa varenjem mesa i apsorbcijom vitamina B 12. Ishrana koja sadrži enzime betain, papin i bromelain se preporučuje ovoj krvnoj grupi.

Dobre namirnice: riba i morski plodovi, smenke i orašasti plodovi, povrće, žitarice i skrob, voće

Loše namirnice: crvena mesa, kačkavalj, puter, ulja, pistaći, pšenica, pečurke, masline, banane, mango, pomorandze, mandarine

B krvna grupa

Ova krvna grupa je otpornija i podnosi gotovo većinu namirnica. Oni koji poseduju B krvnu grupu trebaju da izbegavaju hranu sa glutenom i pšenicnim produktima, a dobro podnose mlečne proizvode.

Dobre namirnice : crvena mesa, jaja, mleko, jogurt, feta sir, pirinač, krompir, kupus, paprike, šargarepa, ananas, lubenica, šljive, maslinovo ulje

Loše namirnice: živinsko meso, riba i morski plodovi, pistaći, kikiriki, suncokret, pšenica, kukuruz, malsline, paradajz, suncekretovo i sojino ulje

AB krvna grupa

Ova krvna grupa je veoma retka, procenjuje se da svega 5% stanovništva je poseduje. Ona je nastala najkasnije.

Dobre namirnice: jagnjetina, ćuretina, tunjevina, morski plodovi i riba, mlečni proizvodi, voće i povrće, ulja.

Loše namirnice: slanina, govedina, svinjetina, punomasno mleko, avokado, kukuruz šećerac, paprike, banane, kokos, pomorandze, lešnik, mak, seme bundeve

GLUTEN-truth

Gluten is a protein of wheat, barley and rye, which means that it has almost all foods-bread, pasta, cereal and biscuits over to beer, instant soup and salad dressing. Those who decide to give up gluten accustomed to alternative crops such as rice, quinoa, buckwheat, amaranth and corn (and if it contains gluten, this cereal does not act as allergens and can be used in a gluten free diet). Only those who suffer from allergies to wheat, should strictly avoid gluten. When these people eat food boxes containing this substance, they trigger an immune response that damages the mucosa of the small bowel, bloating, flatulence and other symptoms, some of which are usually irritability, muscle cramps, skin rash and anemia. Reactions of this type increases the risk of intestinal cancer. Eating bread and pasta in them cause bloating, fatigue, depression and headaches. Also, it is known that many people without consequence eat food boxes with gluten twenty-thirty years after that starting to have problems. Since there is still no reliable test to determine the sensitivity to gluten, the best way to check is to remove from your diet all foods containing it and see if you feel better. The improvement was already felt after a few days.

signs-you-have-gluten-intolerance

People with diagnosed celiac disease or gluten sensitivity expressed will feel the greatest benefit from this type of diet. Many people experience significantly improved general health condition, and some notes and positive changes in appearance, because sensitivity to gluten can cause inflammation, which is manifested by the appearance of acne or eczema.

Also is possible to get more body weight. Sometimes, this diet is almost guaranteed reduction of pounds, because it was a little anlternativnih foods, except for fruits and vegetables. However, today’s market there are countless calorific the products of gluten, such as bread, cakes, biscuits, pizza bases, and some of these are even caloric replacement of standard products, because manufacturers use corn starch or potato starch in order to increase tekstrure. Finally, gluten-free groceries costing more than twice as standard products.The selection of gluten-free products is now more diverse than ever before. However, anyone who does not need to be advised not to apply the gluten-free diet and to eat a varied and moderately.

GLUTEN – istine i zablude

Gluten je protein iz pšenice, ječma i raži, što znači da ga ima gotovo u svim namirnicama-od hleba, testenine, preko cerealija i keksa do piva, instant supa i preliva za salatu. Oni koji odluče da se odreknu glutena navikavaju se na alternativne žitarice, kao što su pirinač, kinoa, heljda , amarant i kukuruz ( iako sadrži gluten, u ovim žitarici on ne deluje kao alergent i moze se koristiti u bezglutenskoj ishrani ). Ipak, samo oni koji pate od alergije na pšenicu – gluten, ili boluju od celijakije, moraju striktno izbegavati gluten. Kad ove osobe pojedu namernicu koja sadrzi ovu materiju, ona pokreće imunološku reakciju, koja ostećuje sluzokožu tankog creva, nadimanje, gasove i druge simptome, od kojih su najčešće iritacija, mišićni grčevi, kožni osip i anemija. Učestale reakcije ovog tipa povećavaju rizik od kancera creva.

Od celijakije pate milioni ljudi, ali dvostruko je veći broj onih koji su osetljivi na gluten. Konzumiranje hleba i testenina, kod njih izaziva nadutost ( NADIMANJE U STOMAKU I OSEĆAJ NADUTOSTI ), malaksalost, depresivnost i glavobolju. Takođe, poznato je da mnogi ljudi bez posledica jedu namernice sa glutenom, dvadeset – trideset godina, nakon čega počinju da se javljaju problemi. Budući da još uvek ne postoji totalno pouzdan test za utvrđivanje osetljivosti na gluten, najbolji način da proverite jeste da izbacite iz ishrane sve namirnice koji ga sadrže i vidite osecate li se bolje. Poboljšanje se već oseti nakon nekoliko dana.

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Osobe kod kojih je dijagnostikovana celijakija ili izražena osetljivost na gluten, osetiće najveću korist od ovog tipa ishrane. Mnogi ljudi osete znatno poboljsanje opšteg stanja organizma, a neki primećuju i pozitivne promene u izgledu, jer osetljivost na gluten može da izazove zapaljenske procese, koji se manifestuju pojavom akni ili ekcema.

Moguće je uvećeanje telesne težine. Nekad je ovaj način ishrane gotovo garantovao redukciju kilograma, jer je bilo malo anlternativnih namirnica, osim za voće i povrće. Međutim, danas na tržištu postoji bezbroj visoko kalorijskih prozivoda bez glutena, kao što su hleb, pecivo, keks, osnove za pice. Neke od ovih zamena su čak kaloricnije od standardnih proizvoda, jer proizvođači koriste kukuruzni skrob ili skorb krompira radi povećanja tekstrure. Na kraju, namernice bez glutena koštaju dvostruko više od standardnih proizvoda.

Izbor bezglutenskih proizvoda sad je raznovrsniji nego ikada pre. Ipak, svima koji ne moraju savetuje se da ne primenjuju bezglutensku dijetu i da jedu raznovrsno i umereno.

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