Thanks for the explanation, Cheryl. It clarified a lot.

 >Don't know about NAG, used for inflammation isn't it? Is that what's in his
>new product 'Deflect' to provide attachment for the lectins instead of
>attaching to you? Haven't seen this in the published studies yet on WGA
>(wheat germ agglutinin) still a lot to read, but is what  GlcNAc above
>'transfers' (or causes the chemical reaction of converting it).
>
N-acetyl glutamine (NAG) is used for that purpose, although I haven't seen
his new product, I will bet that is what it is. His CatecholO  Blend is
primarily L-Tyrosine, which O types use for depression. NAG helps, but does
not totally mitigate damage by WGA ( for me, severe abdominal pain,
constipation and bloody stools) I just avoid it like the plague, but it
sneaks in sometimes, so I take NAG prophylactically. It also works on the
accumulated lectins buried deep in the tissues. WGA takes a few months to
clear.

>> Can you be more specific about the inconsistent results. D'Adamo is only
>> one of many who have explored the lectin theory with regard to blood type.
>> Are you saying they are all "inconsistent"?
>
>> Did you do this testing by yourself, or are you referring to some one
>> else's work?
>
>Dadamo mentioned ways of testing foods to your own blood at home for
>agglutination.  I followed the process he outlined and started up.  The
>lectins he has tested himself were done on washed reagent red cells with
>purchased lectins removed and purified from foods.  I (and now have been
>joined by about 10 others) are testing on whole blood with the foods
>themselves.   We are getting some reactions due to antibodies which
>individuals have in the plasma (the clear part of blood including
>fibrinogen)  as well we believe.  Many that he listed as detrimental due to
>lectins do not agglutinate.  Most of my own tests are showing agglutination
>with foods I am allergic to.  We are tending to believe this information we
>are getting is more suited to us individually than D'adamo's recommendations
>are.
>
I don't see that as inconsistencies , but more as refinements. One weakness
of his book is that he does not always identify why a food should be
avoided by a certain blood type, whether it is lectins, or some other
metabolic reason.

 D'Adamo's work can certainly be expanded on in our own body-labs, as he
himself suggests. Each of us has our own unique biology. His work sets up
the guidelines for different blood types. I would not have made the wheat
connection if not for his book ER4YT. I was just continuously miserable
without knowing why. I am forever grateful to him for that. Other foods now
give me an acute reaction after avoiding them for a while, and I have lost
a lot of the chronic auto-immune ailments I was plagued with most of my
adult life (arthritis, hypoglycemia, hypothyroidism). Again, because of Dr.
D'Adamo's work.

I would be very interested to read the rest of what you have put together.
A web site you say? Please let us know when it is ready so we can take a
peek at it.

Thanks,
Louise