Two doctors came to the right track

"Each blood group carries genetic information about the type and diet of our ancestor," Professor D'Adamo believes, "and determines many of the characteristics of our diet today."

To identify why our immune and digestive systems still have certain preferences for certain foods, it is necessary to recall food available to our distant ancestors. And then, tracing the history of the development of mankind, we can imagine what stages each of the blood groups has undergone in its evolution, retaining the characteristic signs of its time.

It is especially striking that the types of blood differ in the manner of food processing and the characteristics of the production of protective elements.

This discovery is based on the observations of the father of Professor D'Adamo. James D'Adamo in the 50 years of the XX century noticed that a part of pure vegetarians who adhered to a low-fat diet not only did not improve the general condition, but on the contrary, there was a clear deterioration.

The doctor came to the conviction that the solution of this phenomenon lies in the characteristics of the blood supplying the patient's body with nutrients. And he began looking for those characteristics of individual nutritional needs that would fill this gap. For several years, the researcher has compared the tolerability of patients with carriers of a certain blood group of certain products that cause improvement or deterioration of their condition. At the same time, he gradually came to the conclusion that for patients with blood group A( II), consumption of a large amount of meat is not quite suitable. But vegetable protein, contained in large quantities in soy and tofu, on the contrary, led to a marked improvement in their health. Consumption of dairy products caused the appearance of mucous secretions in the respiratory tract and paranasal sinuses of these people. With active physical training, they quickly tired.

But after a light yoga exercise, they felt cheerful and energetic.

But regular consumption of meat was very suitable for patients with blood group 0( I).Animal protein, it seemed, was created just for them. After intense physical exertion, these people felt great.

In 1980, James D'Adamo published the results of his observations and recommendations on nutrition in the book "Food for one."The theory of the blood group, which relies mainly on subjective observation, was later tested by his son Peter in two years with the help of scientific methods.