Here is the original posst from Paul >From: Paul Sand <[log in to unmask]> >Subject: Re: [P-F] eating raw meat >Date: Sun, 22 Oct 2000 21:11:17 +0200 > >I think for most people stomach acid secretion has more to do with what >they >eat rather what blood type they have. >When being on SAD diet my stomach secret more acid that I needed >(heartburn, >small ulcer, undigestion and so on). than after a year and a half on veggie >diet it started to undersecret (a lot of undigeste food in stool and >significant loss in weight) and now I can eat two pounds or more of meat in >one meal without experiencing any problems so I guess the secretion is >right.Now I have rarly incidents of heartburn but it's always connected to >eating too much carbs rather that protein or fat. >And I'm A. > > >----- Original Message ----- >From: "Todd Moody" <[log in to unmask]> >To: <[log in to unmask]> >Sent: Saturday, October 21, 2000 1:41 AM >Subject: Re: [P-F] eating raw meat > > > > On Fri, 20 Oct 2000, David Karas wrote: > > > > > Every species on this planet except for us eats > > > all of their food uncooked. It seems to me that they look healthier >than >we do. > > > Do they know something that we don't? > > > > This may be a point where blood type theory has some validity. > > For some reason (some pleiotropic gene, I guess) people with type > > O blood secrete significantly more stomach acid than people of > > type A or B. Dogs and other carnvores secrete more of it than > > humans of any blood type. > > > > Although Peter D'Adamo asserts that this is relevant to "protein > > digestion," I am unable to confirm this. Protein is not digested > > by acid, but by protease enzymes. The function of stomach acid > > is not well understood, but one plausible theory is that its > > primary function is to kill bacteria on foods, especially > > scavenged, semi-spoiled meat. > > > > And although Peter D'Adamo is wrong to suggest that type A blood > > "appeared" more recently than type O blood, he is correct to > > point out that it *proliferated* more recently -- starting about > > 40,000 years ago, I believe. > > > > So my theory is this: Prior to extensive use of fire for cooking > > meats, the A blood type was disadvantageous, because it is > > correlated with lower stomach acid levels, making people less > > able to cope with bacteria in meat (and other foods) and thus > > more susceptible to food poisoning and systemic infections. When > > food began to be cooked routinely, the fire did most of the work > > of destroying the surface bacteria, so the A blood type was no > > longer a liability. From that point on it began to spread though > > the human population until it was almost as common as type O. > > > > So the moral of the story is: If this reasoning is correct, it is > > cooked meat, not vegetarianism, that made type A blood viable. > > And that implies that people of type A should be more cautious > > about the bacteria in raw meat than type O people have to be. > > > > It's just a guess. The correlation between stomach acid and ABO > > type is well documented, however. > > > > Todd Moody > > [log in to unmask]