Recommended Grains for Type O’s
Wheat products are a primary factor in type O weight gain.
Type O’s are not genetically equipped to handle grains and do not tolerate wheat products, which contain lectins that react with the blood and the digestive tract and interfere with the proper absorption of beneficial nutrients. Wheat products are a primary factor in type O weight gain. Eliminate them completely from the diet. Glutens in wheat germ interfere with type O metabolic processes. Inefficient metabolism causes food to convert more slowly to energy and store itself as fat.
Breads, muffins, and even wheat-free breads are not good for type O’s, since most contain some wheat. Essene bread, made from sprouted wheat prepared at a low temperature, can be absorbed and digested by type O’s because the gluten lectins (found in the seed coats) are destroyed by the sprouting process.
Grains and pastas are not essential to type O’s diet and should be limited. Typically, pasta is made from unleavened dough of durum wheat flour. Although durum wheat flour is high protein-low gluten, gluten-free pasta is better tolerated by type O’s.