Category: Blood Group Diet
The British Naturopathic Association's annual Study Day on June 23rd 2012 will have the theme of Naturopathic Approaches to Endocrinology. MIfHI graduates, Drs. Tom and Jacqueline Greenfield, are presenting a lecture entitled: A Nutrigenomic Approach to Endocrinology. A summary of their lecture follows:
Medical endocrinologists typically deal with major hormonal imbalances pharmacologically. A reductionistic approach to the body perceives the organ which is producing increased or decreased levels of hormones as the source of the organic dysfunction; the "cure" is either hormone replacement therapy, suppression of excess hormone production or blocking receptor sites. In the same way, nutritional supplementation can be used to make up for deficiencies or excess to directly enhance or suppress the function of specific hormonal pathways. However this is not necessarily treating the patient as a whole: it could be seen as linear thinking, not looking for the reason behind the disturbance in homoeostasis, or whether the cause of the imbalance is still there. As naturopaths how can we support health in the patient with endocrine-related disorders using natural methods and a more holistic approach?
Nutrigenomics has brought a growing awareness of the potential for modification of food intake to promote health and reduce the risk of diet-related diseases. It is a way of altering the expression of genes through nutrition: a nutrigenomic perspective views nutrients as cell-signalling mechanisms which are detected by sensors in the cell: a variation in nutrient levels triggers a cellular mechanism which changes gene expression, protein and metabolite production. This can restore balance in many body systems where the individual's genes have been programmed during gestation to survive in an environment in which they no longer find themselves.
In our presentation we discuss ways of influencing hormonal pathways through diet and nutritional supplementation at the level of the gene using the example of types of thyroid dysfunction and diabetes. We also look at a commonly-supplemented hormone in detail: vitamin D, it's role in many disease processes; we review a hypothesis for the role of vitamin D3 and it's metabolite in dysregulation of androgen and glucocorticoid receptors in autoimmune disease.
Knowing what diseases to prevent and how to address existing illness is the key to individualised medicine. As naturopaths we can target prevention to the specific disease tendencies of the individual rather than assume everyone will get the same illnesses. We present a system devised by Dr. Peter D'Adamo ND which looks at three overriding responses to the environment: reactive, thrifty and tolerant, further refined by gene clusters, or haplotypes, in proximity to the blood group gene on 9q34. We discuss simple in-clinic biomarkers that can be used to assess the patient's epigenetics: how to determine their disease susceptibilities and which preventive measures may be the most appropriate for them; in the presence of an existing disorder, how to know which pathways to upregulate or downregulate through dietary intervention. We also discuss an educational opportunity for practitioners and the informed public to become certified in human individuality.
Other speakers at the event are Dr. Marilyn Glenville Ph.D., nutritionist specialising in women’s health, Alison Cullen, education manager at Bioforce UK, and Marian Baartz MSc., Iridologist. The event is open to non-members of the British Naturopathic Association.
A study by Karlic et. al.  found that a vegetarian diet has a significant impact on a gene regulating carnitine metabolism. Carnitine is an amino acid (protein constituent) and a conditionally essential nutrient that plays a vital role in energy production and fatty acid metabolism. A “conditionally essential” nutrient is one that can be manufactured in the body, but the requirements of individuals might exceed dietary intake during specific disease states. Carnitine not obtained from food is synthesized in the body from two essential amino acids, lysine and methionine. Carnitine is found in higher levels in meat products as it is present in high levels in muscle tissue.
Vegetarian diets therefore contain less carnitine, and also often contain more carbodydrate than omnivorous diets as sources of concentrated vegetable proteins are not so readily available as animal proteins.
The study found increased expression of a gene  called Organic Cation Transporter 2 (OCTN2) in vegetarians which caused elevated levels of OCTN2 in cell membranes, compensating for lower carnitine levels obtained from the diet. Thus a vegetarian lifestyle has an impact on fat metabolism causing a remarkable stimulation of carnitine uptake.
The bioavailability of L-carnitine varies due to dietary composition. Bioavailability of L-carnitine in vegetarians who are adapted to low-carnitine diets is higher (66% to 86% of available carnitine) than regular red-meat eaters adapted to high-carnitine diets (54% to 72% of available carnitine). Carnitine influences carbohydrate metabolism. Abnormal carnitine regulation is implicated in complications of diabetes mellitus, cardiomyopathy, obesity, endocrine imbalances and other disorders. 
According to The Blood Type Diet and The GenoType Diet, individuals with a particular genetic characteristic and the associated metabolic consequences may be recommended to reduce the amount of red meat in their diets. This may be due to specific disease susceptibility and/or reduced ability to digest and metabolise red meats. Some of the consequences of increased carbohydrate intake in these individuals may be compensated for by the natural epigenetic effect of lowered carnitine intake on the gene that enhances the concentration of this nutrient and resultant increased bioavailability.
1. Karlic H, Schuster D, Varga F, Klindert G, Lapin A, Haslberger A, Handschur M: "Vegetarian Diet Affects Genes of Oxidative Metabolism and Collagen Synthesis." Ann Nutr Metab 2008;53:29-32. Pubmed 18772587
2. OMIM OCTN2
3. Flanagan JL, Simmons PA, Vehige J, Willcox MDP, Garrett Q: "Role of carnitine in disease." Nutrition & Metabolism 2010, 7:30 doi:10.1186/1743-7075-7-30
A recent study in the British Journal of Nutrition  has found that dark chocolate contains antioxidants that are protective to DNA, but this effect only lasts for a day. Researchers in Milan, Italy, measured plasma epicatechin levels, DNA damage in mononuclear blood cells, and plasma total antioxidant activity in 20 volunteers on a balanced diet with standardised levels of antioxidants. After a washout period the subjects were given 45g of either dark chocolate (DC, containing 860 mg polyphenols, of which 58 mg epicatechin) or white chocolate (WC, no epicatechin).
The results found that increased levels of epicatechin in the blood of those who had eaten the dark chocolate lasted for nearly a day; between 2 hours and 22 hours after DC intake. This corresponded with lower levels of DNA damage to the blood cells, but eating the dark chocolate did not affect total antioxidant activity. Eating WC did not make any difference to the factors measured. The researchers conclude: "DC may transiently improve DNA resistance to oxidative stress." They add: “the present results are clinically encouraging especially in the field of the diet therapy of obesity, pathology related to greater incidence of cardiovascular disease and cancer”. Unfortunately regular consumption of dark chocolate does not increase long-term epicatechin levels, so according to this study, dark chocolate must be consumed daily to get these benefits.
Chocolate has long been known to be an important part of a healthy diet According to Donatella Lippi of the Department of Anatomy, Histology and Legal Medicine, University of Florence, Italy :
The Aztecs believed that cocoa pods symbolized life and fertility, and that eating the fruit of the cocoa tree allowed them to acquire wisdom and power. Cocoa was said to have nourishing, fortifying, and aphrodisiac qualities.
One well-researched benefit of chocolate is improving the health of the heart. In a Data from The Stockholm Heart Epidemiology Study showed how of 1169 non-diabetic patients having their first heart attack, those who were regular consumers of chocolate were more likely to survive.  A study on dark chocolate published in the International Journal of Cardiology  measured the effect of 45g of dark chocolate on blood circulation in the coronary arteries as measured by doppler ultrasound. After two weeks of daily intake the researchers conclude:
Flavonoid-rich dark chocolate intake significantly improved coronary circulation in healthy adults, independent of changes in oxidative stress parameters, blood pressure and lipid profile, whereas non-flavonoid white chocolate had no such effects.
Epicatechins are a type of polyphenol antioxidant in the catechin family. Catechins are found in tea, wine, fruits and vegetables as well as dark chocolate. However it is the bitter principles in the chocolate that contain the beneficial antioxidants: An editorial in The Lancet  points out that some chocolate manufacturers may darken the natural cocoa solids and remove the bitter flavanols, "so even a dark-looking chocolate can have no flavanol". In addition, cacao colouring can contain more than the maximum EU permitted level of mercury (1 mcg/g).  Manufacturers rarely label their products with this information. In addition, 45g of dark chocolate contains about 200 calories, so calorific intake must be taken into account as part of the risk/benefit calculation. One way round that might be to use raw cacao nibs which contain no sugar and are also unheated, thereby likely to have a higher catechin content, although the consumer may not see the benefit of this over drinking red wine, for example.
Therefore the amount of chocolate consumed is not necessarily proportionate to it's health benefits: Another paper from the British Journal of Nutrition  demonstrated that even doubling the the polyphenol content in the same size dose of chocolate had no significant dose-related benefits:
It was observed that the 500 mg polyphenol dose was equally effective in reducing fasting blood glucose levels, systolic BP and diastolic BP as the 1000 mg polyphenol dose suggesting that a saturation effect might occur with increasing dose of polyphenols.
Dark chocolate is suitable for individuals of all blood groups.  However, a recent paper in the Journal of Cardiovascular Pharmacology  suggests that in addition to the well-known antioxidant effects, one way chocolate may directly help cardiovascular system is by improving nitric oxide function. Nitric oxide recycling is an important function that can sometimes be inadequate in those with the B antigen (blood groups B and AB), probably due to genetic linkage of the argininosuccinate synthase enzyme. 
When giving the gift of chocolate to loved ones it may be prudent to ensure adequate polyphenol content, absence of colouring, and to draw attention to the health benefits of both moderation and regular consumption.
1. Spadafranca A, Martinez Conesa C, Sirini S, Testolin G. "Effect of dark chocolate on plasma epicatechin levels, DNA resistance to oxidative stress and total antioxidant activity in healthy subjects." Br J Nutr. 2009 Nov 5:1-7. PMID: 19889244
2. Lippi D. "Chocolate and medicine: dangerous liaisons?" Nutrition. 2009 Nov-Dec;25(11-12):1100-3.
3. Janszky I, Mukamal KJ, Ljung R, Ahnve S, Ahlbom A, Hallqvist J. "Chocolate consumption and mortality following a first acute myocardial infarction: the Stockholm Heart Epidemiology Program." J Intern Med. 2009 Sep;266(3):248-57. PMID: 19711504
4. Shiina Y, Funabashi N, Lee K, et. al. "Acute effect of oral flavonoid-rich dark chocolate intake on coronary circulation, as compared with non-flavonoid white chocolate, by transthoracic Doppler echocardiography in healthy adults." Int J Cardiol. 2009 Jan 24;131(3):424-9. PubMed PMID: 18045712.
5. Lancet. 2007 Dec 22;370(9605):2070. "The devil in the dark chocolate." [No authors listed] PMID: 18156011
6. Ogimoto M, Uematsu Y, Suzuki K, Kabashima J, Nakazato M. ["Survey of toxic heavy metals and arsenic in existing food additives (natural colors)"]. Shokuhin Eiseigaku Zasshi (Journal of the Food Hygienic Society of Japan). 2009 Oct;50(5):256-60. PMID: 19897953
7. Almoosawi S, Fyfe L, Ho C, Al-Dujaili E. "The effect of polyphenol-rich dark chocolate on fasting capillary whole blood glucose, total cholesterol, blood pressure and glucocorticoids in healthy overweight and obese subjects." Br J Nutr. 2009 Oct 13:1-9. PMID: 19825207
8. Blood Type Diet/ Nutrient Value Encyclopedia: TypeBase 4 - Chocolate
9. Galleano M, Oteiza PI, Fraga CG. "Cocoa, chocolate, and cardiovascular disease." J Cardiovasc Pharmacol. 2009 Dec;54(6):483-90. PMID: 19701098
10. Website - The Individualist: Nitric Oxide
From today, unpasteurised, raw or 'green' milk is now commercially available in the UK for the first time in a vending machine-style dispenser. The milk is being dispensed in a farmers' market in Canterbury, Kent, The Goods Shed, so called because it is housed in a disused railway shed. The milk comes from a small local herd at Badlesmere Farm, and the machine must carry the advisory notice: "Warning: This milk has not been heat treated & may therefore contain organisms harmful to health." 
Pasteurised milk and milk products are generally thought to be a healthier option due to the possibility of infection, although proponents of raw milk claim that if a small dairy herd is well managed then the milk produced can be safe. The Weston A Price Foundation promotes the use of raw milk over pasteurised, although they suggest that soya milk is unsafe.  As a generalised dietary theory this does not take into account individual differences in requirements, metabolism and disease susceptibility, as detailed in the Blood Type Diet. Francis Pottenger MD conducted a famous series of experiments on generations of cats between 1932 and 1942, one of them focussed on the dramatic differences in health effects between raw and pasteurised milk.  This is often used as evidence of health benefits by proponents of raw food.
In Italy, green milk is available from similar vending machines in hundreds of farmers' markets throughout the country. The dispensers keep the milk at a suitable temperature, constantly stirring the cream into the milk, and cleaning the dispensing area. Buyers place a coin in the slot and a bottle under the spout, and the milk is dispensed at the amount requested.
Although unpasteurised cheeses are still available, the law in the UK is restrictive on the sale of green milk, generally being sold only by the producers (there are 102 registered producers in the UK in 2009):
The milk may only be sold direct to consumers by registered milk production holdings (at the farm gate or in a farmhouse catering operation) or through milk roundsmen. Sales through other outlets have been banned since 1985 (although sales by the farmer at farmers markets are allowed). 
Raw milk has been illegal in Scotland since 1983 following a number of milk-related illnesses and 12 potentially associated deaths.
1. UK Food Standards Agency, Raw drinking milk and raw cream control requirements in the different countries of the UK. 11 May 2009.
2. Weston A Price Foundation Campaign for Real Milk Website accessed 16th Dec 2009
3. Pottenger, F. Pottenger's Cats: A Study in Nutrition Pub. Cancer Book House, 1983, p.15 ISBN 0916764060
Hello, My son is blood type A non-secretor. I know that sucanat is an avoid. In many different organic products we find sweeteners like evaporated cane juice, dehydrated cane juice, granulated cane juice, invert cane juice, are they all like sucanat, an avoid for type A non-secretor? Is cane juice different from the raw form of cane sugar? I would appreciate any information about this type of sweetener.
I have started following the BTD for about one month. Thank you.
Evaporated cane juice is often described as a healthy alternative to refined sugar, as it retains more of the nutrients found in sugar cane. Sucanat® (a contraction of SUgar CAne NATural) is a type of evaporated cane juice, which unlike blackstrap molasses, has a relatively high sugar content.
For an individual of blood type A who is a non-secretor of their blood type, foods high in sugar are not a good food choice, due in part to the fact that ABH non-secretors have a greater risk of both metabolic syndrome and also of diseases due to lower levels of immunoglobulin antibodies.