Blood Type AB and Animal Proteins

The AB blood type is rare (2-5% of the population) and biologically complex.
The presence of two antigens gives this type of blood similar characteristics, in some respects to those of type A, for others to those of type B, and for others still, it is a fusion of both blood groups.
These characteristics can have a positive or negative value according to the circumstances. That’s why the AB group diet should be followed with particular attention. Indeed, to better familiarize yourself with the diet regime proposed on our website, it is good to read carefully also those dedicated to types A and B.
From the observations so far found by research, many of the foods harmful to blood types A and B are probably also harmful to type AB. Exceptions are some foods, such as tomatoes, which contain lectins capable of agglutinating all blood types and which instead seem to be better tolerated by people of group AB.

These individuals are often more resistant and active than type A, sedentary by nature. Such great vitality could be a legacy left in genetic memory by group B progenitors.
Due to the low gastric acidity, people of type AB do not digest meat well but, since it is a precious food, the secret to making it more acceptable consists of consuming reduced and infrequent portions, in addition to preferring those few considered beneficial with the green light. Chicken, as already explained about type B subjects, can cause annoying gastric irritation and it is, therefore, better to stay away from it.
In the same way, it is advisable to avoid preserved and smoked meats because their intake, together with the scarce production of acid, can increase the risk of gastric tumors.

Suggested/green light: lamb, kid, rabbit, mutton, turkey.

Neutral: pheasant veal liver, ostrich, sausage, or turkey salami (lactose-free, gluten-free, pork-free, and preservatives).

Not recommended/red light: duck, beef and horse bresaola, roe deer, horse, wild boar, fallow deer, pork and pork sausages, beef, goose, capon, chicken, rooster and hen, veal, any type of smoked meat.

Fish is an excellent source of protein for people of type AB. Exceptions are some varieties, including plaice and sole, rich in lectins that are difficult to digest. A characteristic “inherited” from type A is the risk of developing some forms of cancer. In addition to the types of fish recommended/green light, it is important to introduce snails into the diet. Indeed, Helix pomatia contains a very powerful lectin, capable of agglutinating degenerated cells.

Suggested/green light: grouper, pike, land snails (especially Helix Pomatia), cod, hake, salmon (not smoked), sardine, mackerel, sturgeon, tuna.

Neutral: herring (not in brine or smoked), squid, carp, caviar, scallops, mussels, croaker, gilthead bream, dogfish, golden perch, catfish, swordfish, cuttlefish, sole, red mullet, rainbow trout, and salmon.

Not recommended/red light: anchovies, eel, lobster, pickled or smoked herring, prawns (sea and river), crab, halibut, oysters, flounder, octopus, frogs, amberjack, smoked salmon, sea bass, clams. Better to prefer natural fish, not canned. Avoid fried, breaded, or smoked fish. 

As for milk and cheeses, component B prevails over the A. In moderation, you can eat yogurt, kefir and low-fat cheeses, easier to digest and useful for balancing the intestinal flora. But beware of component A, which is expressed by the tendency to produce an excess of mucus, responsible for respiratory disorders, sinusitis, and otitis. In the presence of problems of this type, it is advisable to drastically reduce the consumption of dairy products.

Suggested/green light: feta (fresh goat cheese and Greek sheep), goat cheese, goat yogurt.

Neutral: crescenza, edam, emmental, fontina, goat’s milk (better skimmed or cottage cheese), skim cow’s milk (in great moderation), low-fat yogurt (in moderation).

Not recommended/red light: brie, butter, camembert, ice cream, gorgonzola, grana padano, whole milk, cream, parmesan cheese, provolone.

Although some cow dairy products are indicated as neutral, their consumption is not recommended. More and more scientific studies show that there is a correlation between dairy consumption and tumor development. For this reason, in addition to not being tolerated by a large part of the population, dairy products should be consumed as little as possible or eliminated from a healthy diet.

Eggs are an excellent source of protein for type AB, although rich in cholesterol, a weak point for these subjects (as for type A) most exposed to heart disease. However, research has shown that the main causes of the increase in cholesterol are not the foods that contain it, but saturated fats.