Diet And Evolution

At its inception, each new genus form is associated with a definite energy and a specific physiological design. Its functioning environment, physical form, social life, physical life (i.e. how to spin web), and food-fuel choice are pre-determined within a narrow variable range. These are not subject to change and do not (actually cannot) adapt beyond a certain threshold.

The Homo genus has a specific biological design for food/fuel, as do all other genus forms.

Those who espouse evolutionary diets have as their base tenet the assumption that we have adapted to a specific diet through millennia of certain feeding behaviors. These behaviors vary widely and can never be precisely known. They can only be guessed at, as both frugivorous plant eating and omnivorous feeding teeth-striation patterns have been discovered among various fossils in the Homo genus.

To a degree humans have adapted. Enzymatic adjustments or mutations have occurred amongst the different human races to help accommodate foreign foods. For example, Caucasians have the ability to enzymatically breakdown alcohol, whereas Native Americans do not have the enzymes to do so easily (Dr. Bert Vallee and other researchers at Harvard Medical School have isolated 15 different types of alcohol dehydrogenase (ADH) liver enzymes. They discovered that the number and variety of these enzymes vary between individuals and ethnic groups. The number and variety of these "isoenzymes" appear to be genetically controlled).

In spite of enzymatic mutations, amongst all the races, no "macroevolutionary" change has occurred to the human digestive organs (the teeth have not sharpened, the bowels have not de-sulcified and shortened, the liver has not enlarged), even in spite of humanity's recent history of chaotic dietary patterns.

Different races and blood types display patterns of enzyme mutations allowing certain groups to metabolize certain foods, while other groups lack those enzymes. This understanding underlies the blood-type theory. This theory describes that our blood type (of which there are four different varieties: O, A, B, or AB) exerts a powerful influence on the foods which digest and assimilate well for us. The theory states that Blood type O is for omnivore (an eater of both plant and animal foods).

I am a blood type O and have had no problem eating a 100% raw diet since January 1995, and plant foods only since January 1993. Brian Clement, director of the Hippocrates Health Institute, is a blood type O and has been a vegetarian for over 35 years. Dr. Gabriel Cousens is a blood type O and has been a raw-food vegetarian for over 15 years. There are many other examples I could site.

In my own experience counseling people on diet, I have found the suggestions of what foods are agreeable and disagreeable based on one's blood type to be often applicable to cooked foods and rarely applicable to raw foods and raw-food eaters. I have also found that people of blood type A tend to burn sugars (carbohydrates) more slowly and can generally handle more sugars in their diet. People of blood type O tend to burn sugar more rapidly and do better eating less carbohydrates and more fats for energy.

Obviously different blood groups, races, and ethnic groups share different affinities for natural foods (e.g. northern Europeans tend to like green apples, southern Europeans tend to like red apples). Each group has different enzymatic capabilities to digest their traditional cooked staples. So there is a partial truth in the blood-type theory; however, the blood-type theory makes no distinction between raw or cooked foods, nor dos it address blood type O's who thrive on a vegetarian, vegan, or raw-food diet - indicating a flaw in its reasoning.

If we look closely, we see that eating animal foods (protein flesh, milk), or ingesting alcohol, requires enzyme mutations present in some groups, and absent in others. This means that these foods were added later in our history on the planet and were not originally present. All the enzymes originally present are still with all of us now and are designed to break-down raw plant foods, especially green leaves and fruits (sweet, non-sweet, and fatty).

Losing Weight Quickly With the Raw Food Diet

Losing Weight Quickly With the Raw Food Diet

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