Todd Moody wrote:

<<What D'Adamo doesn't have, however, is empirical evidence linking
lectins with specific health problems for specific blood types.
He has lots of references about lectins, but these are for the
most part not about blood type.  He has lots of references about
how diseases prefer certain blood types, but this research does
not look at lectins.  What is needed is research that puts the
two together.>>

Hmm... I do recall D'Adamo I believe saying in a post to the boards at
his website (www.dadamo.com) that you could literally take a bit of
blood, drop it onto some food in question (food cut into tiny tiny
bits), look at it under a conventional microscope, and if you were
allergic the blood would clump up around it fast (whereas with other
foods it wouldn't). I think I'm leaving out a crucial step here,
possibly involving saline.

Donna
_________________________________________________________
DO YOU YAHOO!?
Get your free @yahoo.com address at http://mail.yahoo.com