Tom Barber wrote:

> http://darkwing.uoregon.edu/~sshapiro/ER4YT/Composite_Screen_Caucasian.html

> If this is really a Paleo topic, then must I assume that as an AB, my
> ancestors many millions of years ago only had access to lamb (and virtually
> no other meat) and have been genetically chosen for lamb over the years?
> This stuff really stretches credulity.


Strange really why lamb is avoid for A and beneficial for the others.

Strange for the other meats how he makes his ratings - I thought meats
don't have lectins - most of them.

I guess there are some more invisible criteria than only lectins and
gastric acid. Some maybe fat quality and/or quantity.

Note that nearly all of the meats listed are *agricultural* and never
seen in paleolithic times.

I see D'Adamos classifications as a *hint* which items contain more or
less strong or more or less BG specific lectins. But we don't know which
classification is based on lectins and which on onther criteria. I also
think that the lectin topic is only relevant in a kind of gut-diseased
state, which may be frequent nowadays, but were (most of the time)
irrelevant to paleolithic humans. Paleo humans didn't have autoimune
disorders and didn't have diabetes and wouldn't have had a need to cure
any of this diseases. Unlike Ray Audette with his diet.

Amadeus