![]() ![]() ![]() Thus in individuals who are blood type O or B, a meal comprised of significant amounts of both protein and fat will stimulate an enzyme that helps break down fats and enhances their ability to assimilate calcium. What is the single biggest stimulant to the production of IAP? Protein and fat in the diet. These folks really should follow a plant-based, Mediterranean-type diet. This probably explains why most studies that have looked at heart disease and blood type show a significantly higher rate of problems with blood group A individuals. Second, IAP enhances the absorption of calcium from the diet.*īlood group O seems to produce the most IAP, although blood group B makes considerable amounts of IAP as well, but blood group A and AB make very little. First, IAP splits dietary cholesterol into smaller fragments, allowing for their proper breakdown. In adults, the IAP enzyme performs two very important functions, both having to do with digestion and assimilation. ![]() Thus in most of our type O patients (44% of the population) we also observe a marked improvement in their irritable bowel syndrome (IBS), colitis and Crohn's disease when they increase their protein and cut back on their carbohydrates. IAP is also an important influence on the ability of the digestive tract to heal. This is due to IAP's critical role in helping to produce and condition the absorptive surface of the digestive tract, in particular the microvilli, delicate finger-like projections of the gut lining that are responsible for the absorption of nutrients. įor a few short weeks of fetal life, IAP is actually the most abundant enzyme in the fetal physiology. IAP is a critically key enzyme involved in the process digesting proteins and fats. There is a very basic physiologic reason for this: those with type O/B blood produce between 3 and 5 times the levels of an enzyme in their intestines known as intestinal alkaline phosphatase (IAP). So, who's right and who's wrong?įor example, people who are blood groups O and B appear to derive significant benefit from a diet including healthy fats and lean animal proteins, such as hormone and antibiotic-free meats and poultry. No other macronutrient in the diet has veered as much from embrace, to vilification, and back to embrace, as the 'expert' opinions on the importance and dangers of fats in the diet. This appears to be especially true of any discussion about dietary fats. No single diet theory can address all aspects of our individuality, and only a fool would claim that soy, red meat, grains, coconut oil or anything else is universally good or universally bad for everyone. ![]()
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