Some people  believe that certain blood types have distinct personality traits –and are best suited for certain types of jobs. As a result, many Japanese jobseekers are required to undergo blood-type analysis to determine where they’ll best “fit” in a company. According to You are Your Blood Type (Pocket Books) by Toshitaka Nomi and Alexander Besher, here’s what your blood type says about you.

TYPE O
The most common blood type. O’s enjoy power – and aren’t shy about attempting to seize it. Very competitive, they are the pit bulls of the business world, making excellent, if not sometimes dogmatic, bosses – better at making money than friends.

Best O Jobs:
Accountant
Politician
Business/Sales
Therapist
Minister
Some O’s of note include Ronald Reagan and Queen Elizabeth.

TYPE A
Persistent, reliable and methodical type. A’s are order-oriented and don’t like surprises. They are best suited for “detail” jobs, but not those requiring creative thinking. Good team players, but poor management material.
Best A Jobs:
Accountant
Librarian
Attorney
Economist
Writer/Novelist
Some A’s of note are Jimmy Carter and Alan Alda.

-overTYPE B
These unconventional free spirits are highly creative, honest and hard-working employees – but their inability to delegate and their lack of shyness in “calling ‘em as they see ‘em” prohibits them from climbing to the top in any traditional corporate settings. What they lack in diplomacy, they more than make up for in ideas, energy and the ability to get things done.
Best B Jobs:
Detective
Journalist
Artist
Crafts person
Psychiatrist
Some famous B’s are Tom Selleck, Mia Farrow and Jack Nicholson.

TYPE AB
The rarest of blood types, AB’s are the most spiritual of the blood types – and include many fortune tellers, clairvoyants and faith-healers. In more traditional jobs, their coolness of character and rational thinking makes them good strategic planners, diplomats and attorneys. Very organized but not particularly innovative or creative, they make good department managers, bureaucrats and negotiators.
Best AB Jobs:
Public Relations
Company Manager
Negotiator
Teacher
Attorney
John F. Kennedy was an AB.

The basic premise of this article is that if you use your blood type as a guide for the daily selection of foods, you will be healthier, you will reach your ideal body weight, and you just might slow the aging process.

With the abundance of diet plans available, an obvious question to ask is, “Which diet should I choose to follow?” The truth is we can no more choose the right diet than we can our hair or eye color. It has already been chosen for us, and the secret of it lies in an aspect of our genetic blueprint known as our blood type. Accordingly, there are no absolute right or wrong lifestyles or diets; there are only right or wrong choices based on each individual’s genetic code.

Anthropologists have speculated that blood types historically evolved due to changes in diet, culture, and social conditions. Due to these differing environmental factors, each blood type has particular strengths and limitations. When these tendencies are known and diet is modified to maximize an individuals genetic strengths, it becomes easier to maintain health. So, the first critical component of the blood type diet revolves around the question of which foods your blood type ancestors had available, and thrived upon.

A second critical component of the blood type diet is the idea that some foods might contain substances with opposing blood type activity. Every life form has unique  antigens that form part of their chemical signature. Similarly, each blood type possesses an antigen with a unique chemical structure. Blood  type antigens are ubiquitous throughout the body and are among the most powerful antigens involved in the process of identification of “friend or foe.” When the body senses foreign antigens, antibodies are generated which defend the body against the invaders. The “anti-other-blood” type antibodies are among the strongest antibodies in our immune system. For example blood type A contains the A antigen on cells and correspondingly produces an antibody against blood group B. Blood type B, on the other hand, has the opposite  onfiguration, with a B antigen on cells and production of antibodies against blood type A. Blood type O produces antibodies against the A antigen and the B antigen, while blood type AB produces no anti-ABO blood group activity.

In the case of an inappropriate blood transfusion, these antibodies can generate a life threatening reaction; however, little attention has been shown to these antibodies in other contexts. Fortunately (or unfortunately) many foods have components which might look similar enough to an opposing blood group antigen to generate a mild antibody response. For example, the antibody created by blood type A looks for anything that is B-like, and B-like substances contain a sugar known as galactosamine. So eating foods which contain this sugar might provoke an unwanted immune response. The last major piece of the blood type puzzle has to do with dietary proteins known as lectins.

It has long been recognized that some foods are capable of causing the cells of a certain blood type to agglutinate while having no impact on cells of another blood type. While other foods will actually indiscriminately agglutinate cells of all blood types. These reactions are dependent upon the interaction of human cells with specific lectins found in food. A lectin can simplistically be defined (note: the actual definition is more complicated) as any compound found in nature, usually diverse protein structures, which can interact with surface antigens found on the body’s cells, causing them to agglutinate. Following ingestion of food containing a detrimental lectin, a chemical reaction can occur between the food you eat and your blood or tissues because of these lectins. As a general rule, blood type O thrives on animal protein and tends to experience a great deal of health problems when they eat a lot of grains and beans. Some specific foods to avoid include wheat, corn, dairy, cauliflower, and oranges.

Type A individuals thrive on a vegetarian diet. Considered to have evolved as a primary blood type to deal with the historical challenges associated with farming and  cultivation, blood type A individuals typically do not have the digestive capacity to deal with large quantities of animal protein, but can metabolize a wide range of grains and beans effectively. Soy,lentils, buckwheat, some fish, and plenty of vegetables energizes these individuals.

Blood type B is considered to be the nomad and has the greatest range of food choices. This blood type is typically thrives on most dairy products, and does well on meats like lamb and venison. Although individuals with this blood type have the most dietary flexibility, certain common foods such as chicken and corn can be very aggravating.

Blood type AB represents a merging of Types A and B; blending strengths and weaknesses of these two blood types. Like Type B, AB’s require meat protein; but, because of their Alike sensitive digestive tract and naturally low stomach acid, AB’s need smaller and less frequent portions. Because of the enigmatic blend of the A and B blood types, type AB individuals tend to have health challenges if they consume foods that are detrimental to either type A’s or type B’s.

Salt is often referred to as the “spice of life”, and indeed,sodium is important to the proper functioning of our bodies.However, the amount of salt needed to sustain our systems is easily obtained through natural, healthy eating habits, so eliminating added salt from your diet won’t pose any risks. The risks from high-sodium diets, however, are significant, and salt’s role in hypertension is undeniable.

Salt and high blood pressure have been inextricably linked, and most people are aware that sodium is one of the leading factors in hypertension. What may not be common knowledge is exactly how sodium contributes to high blood pressure. High sodium can cause blood vessels to constrict, leaving less room for blood to travel through. In turn, this requires the heart to work harder to pump blood through the system, leading to higher blood pressure.Not only does this put added strain on the heart, it can lead to weakening of arterial walls, possibly contributing to an overall decline in health.

Following a healthy diet means restricting sodium intake to minimal levels. There are plenty of ways to adhere to a low-sodium diet without sacrificing flavor. The recipes included at the end of this book demonstrate how to make delicious meals while being mindful of sodium.

There are spice substitutions you can make to cut down on sodium intake as well. Instead of sprinkling salt over your food, try replacing it with a blend of herbs and spices that add flavor without increasing your sodium intake. Be sure to check the label, though,as some products that claim to be salt substitutes may still have high amounts of sodium. Avoid adding salt to food while cooking.

If salt is necessary, wait until cooking has finished before seasoning. In this way, you only add the salt you need for flavor, without having to re-add salt as the cooking process goes on, and can greatly reduce the amount of salt you’ll need. Adding in other herbs and spices is a great way to add some zest without adding more salt than necessary. Look for low-sodium versions of your favorite foods; in response to an increasingly health-conscious population, many food manufacturers are revamping their formulas to contain less sodium. There are even low sodium soy sauces available!

A low-fat, low-sodium diet is a major step towards reducing high blood pressure, and can lead to significantly improved overall health. By learning new ways to prepare delicious foods without resorting to unhealthy ingredients or techniques, you can enjoy delicious, healthy meals and reduce your risk for hypertension.

For many of us, eating isn’t just a necessity, it’s one of life’s more enjoyable pleasures. Unfortunately, the food that tastes divinely luxurious is often the food that is the least healthy. Diets high in fat and sodium are thought to contribute to the risk of hypertension, making it even more important to eat healthy, balanced meals. Due to sodium’s significance in contributing to high blood pressure, it will examined separately in the following section.

Healthy eating doesn’t have to mean less delicious eating. There are many ways to substitute healthy ingredients for less nutritious (and more heart unfriendly) choices, without sacrificing flavor or texture. Please see the collection of recipes at the end of this book for some easy to follow recipes for great tasting, heart-healthy food.

Ever heard the saying “fat is flavor”? We can’t deny it: fat usually does taste pretty good. Unfortunately, it doesn’t do us any good, and is a leading contributor to heart disease, as well as myriad other ailments. Saturated fats are the biggest culprits here, and have no positive health benefits. Saturated fats can adhere to the walls of your arteries and form a hard plaque. This plaque narrows the passage that blood travels through, which increases blood pressure.

Reducing the amount of dangerous fats in your diet doesn’t mean you have to sacrifice flavor. There are some fats that, when consumed wisely, can actually contribute to an overall healthy diet.

Omega 3 fatty acids, present in oily cold-water fish, such as salmon or mackerel, walnuts, and flax have been found to be heart-healthy. These fats can offer a number of health benefits,such as naturally reducing blood clots, lowering cholesterol and triglyceride levels, and improving the body’s ability to respond to insulin. All of these benefits can contribute to better health, and improved overall heart health.

Making small but significant changes in your diet can make a world of difference in the fight against high blood pressure. Try cooking from scratch as much as possible, and avoid convenience or prepackaged foods. By cooking from scratch, you have complete control over the ingredients used.

By using fresh, quality ingredients, you can be sure that no unnecessary sodium or fat is present, and you can substitute high-risk ingredients for healthier choices. Convenience foods, while handy, often contain very high amounts of both fat and sodium, making them an unhealthy choice for anyone, even those not worried about blood pressure.

Quick Tips for Lowering Blood Pressure:

· Don’t smoke. Healthy hearts are much more efficient and less susceptible to high blood pressure.
· Watch what you eat. Consume less fat, especially “bad” fats, and eat balanced, healthy meals. The rewards are numerous! Adjust cooking habits to incorporate healthier cooking habits.
· Reduce salt intake. Salt has a direct effect on high blood pressure. Reducing sodium is a great way to cut your risk.
· Lose extra weight, and stay fit. The healthy your bodier is overall, the more effectively your heart can function.
· Reduce stress. Identify the things that cause stress in your life, and evaluate how you react to it. Commit to a less stressful lifestyle. You’ll be happier, more relaxed,and healthier.