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]
>