Most of us know that a chemical
reaction occurs between your blood and the foods we eat, it is part of our genetic inheritance. But many do not know that protein
lectins plays a big role in how our blood agglutinates and reacts to
certain food causing this gluing process to take place, in other words if you
eat a food containing protein lectins that are incompatible with your blood
type and stomach enzymes that food can now target an organ or body system (
kidney, brain, stomach etc.) and begin to agglutinate the blood
cells in that area. Food Lectins have characteristics that are close enough to
certain blood type antigen to make it an enemy to another, for example milk has
Type B like qualities; so if a person with Type A blood drinks it, their system
will immediately start this blood gluing process in order to reject it resulting,
then in foods that are not broken down or digested properly, and the vitamin
and mineral do not get absorbed into your bloodstream to fuel and nourish your
body.
