On Thu, 01 Mar 2007 18:22:28 -0500, Todd Moody <[log in to unmask]> wrote:


>
> Note that both type As and type Os make *enough* HCl to activate the  
> proteolytic enzymes.  To my knowledge, there is no evidence for the  
> claim that type As don't make enough HCl to digest much meat.  But type  
> Os seemingly make more than enough, suggesting that the additional HCl  
> may have provided another advantage, at least until about 40,000 years  
> ago.  So one theory is that gastic HCl also serves to kill food-borne  
> microorganisms (dogs and other carnivores also produce high levels of  
> HCl), and the cooking of meat became common, this defense became less  
> important, resulting in a proliferation of the type A phenotype that,  
> prior to cooking, was held back.
>
> It would be useful to see if type As have more problems with E. Coli  
> etc. today than type Os do.  That would be predicted by my theory.

My blood is type A. I have no problems with bacteria-laden raw meat, fish,  
eggs, shellfish, fowl.

Iceberg lettuce is another matter. Won't try that again.

William