Here is the original posst from Paul

>From: Paul Sand <[log in to unmask]>
>Subject: Re: [P-F] eating raw meat
>Date: Sun, 22 Oct 2000 21:11:17 +0200
>
>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]