At this past weekend's Iron Spork event at Whole Foods in Green Hills, I had the privilege of following the competing chefs around the store as they selected ingredients for the cook-off. As the chefs grabbed everything from mushrooms and sweet-and-sour sauce to persimmons and scallops, I overheard a spectator say that one of the chefs was selecting ingredients “like a Type A.” I assumed she meant he was behaving like an anal-retentive, obsessive-compulsive neat-freak, though I couldn't figure out why, since it's not like he had a basket full of Clorox wipes and Q-Tips.
When I asked her to explain, she said, based on the ingredients in the chef's basket, he most likely had type A blood, since he was selecting ingredients that a type-A-blood person would naturally crave, namely fruits and vegetables.
Only vaguely familiar with the so-called Blood Type Diet, which encourages people to tailor their food intake based on their blood group—A, B, AB or O—I asked for more information. My new friend eagerly gave me a compelling testimonial that included everything from better skin to a younger colon.
When I later googled “eating for your blood type,” I found pros and cons regarding the diet, which encourages people with type A blood to stick to fruits and veggies while nudging type O folks toward more proteins, for example. Peter J. D'Adamo and Catherine Whitney, authors of Eat Right 4 Your Type, have all but created a literary genre dedicated to the belief that different blood types process foods differently. On the other hand, there appears to be plenty of opinion to the contrary.
Does anyone have any firsthand experience with the Blood Type Diet? Can you make a case for or against it?