|
Here's what doesn't make sense to me:
The basic claim is that lectins in food interact with your agglutinins, causing your blood to clot if you eat food that's not right for you.
If this was the case, then people should react to the wrong kind of food as if they had received a transfusion of the wrong blood type -- very serious.
But D'Adamo seems to suggest that the main ramifications of eating the wrong kind of food are long term.
Considering how even a small agglutination of RBCs can clog a capillary and cause damage, I don't see how, if D'Adamo is right, we avoid the short-term consequences yet suffer from long-term ones.
It seems more likely to me that positive effects of this diet are due to calorie-restriction and placebo effect.
|