On Fri, 23 Jun 2000, Ken Stuart wrote:

> This leads me to believe that some people have a genetic adaptation to dairy and
> some don't (since many people have improvements due to eliminating dairy) - and
> so I think that D'adamo is correct in just his part of his theory...

It's funny you should mention this.  I used to notice that
certain, but not all, dairy products would cause an increase in
mucus in my throat and mouth.  The effect was fairly immediate
after consumption of the product.  In particular, I noticed that
cheddar, American, and cream cheese would cause this reaction,
but feta, mozzarella, and cottage cheese would not.  I later
learned that this corresponds well to D'Adamo's type A list for
dairy, with the exception of cottage cheese, which I'm supposed
to avoid.

One of the many unanswered questions is this: D'Adamo asserts
that the reason why type A people must avoid most dairy products
is that they contain the sugar D-galactosamine, which is part of
the type B antigen (and thus rejected by type A).  In most
cheeses, however, I believe this sugar is fermented out...

Todd Moody
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