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                            Blood Types For Meat
                                (Appendix P)

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There are three basic blood types when determining what meat
someone should eat regularly. These types are:

1. People who naturally
   have acidic blood easily produce red blood cells. They do not naturally
   produce enough white blood cells. Generally, this type should eat
   mostly white raw meat (fish, fowl, rabbit) to be balanced. If they
   eat red meat more than occasionally they will have a tendency to be
   irritable, impatient, overanxious and overaggressive.

2. People who
   naturally have alkaline blood easily produce white blood cells. They
   do not naturally produce enough red blood cells. Generally, this type
   should eat mostly red raw meat (beef, lamb, venison) to be balanced. If
   they eat white meat more than occasionally they will have a tendency
   to be lethargic and tired (anemic)

3. People who naturally have a
   balanced blood pH produce a balance of red and white blood cells.
   Generally, this type should eat both red and white raw meat to remain
   balanced. Few of this type can do fairly well as vegetarians.

Type 1 usually has a ruddier complexion, holds a tan easily, and/or has
a high adrenaline level (that is, they have a lot of physical energy).

Type 2 usually has a light complexion, his or her tan fades moderately to
quickly, and/or he or she is more emotionally and mentally oriented than
physically oriented.

Type 3 normally has a balanced complexion, tanning cycle, and a near-even
balance of physical, emotional and mental energies.

A person can change from one of these blood types to either of the other
types many times throughout his or her lifetime.