Blood type & food
One of several starting points I use to personalize how you eat — refined by your labs, your tracking data and how you actually feel.
How I use it
Blood type is one input among many. Some clients arrive already curious about it; some find the framework a helpful way to think about food groups that agree with them. I use it as a starting hypothesis for which foods to lean into and which to test removing — then we check the hypothesis against real evidence: your energy, digestion, sleep data, glucose response and blood work.
What stays in your plan is what your own data supports. What doesn't help goes.
Straight talk on the science. Controlled studies haven't shown that eating for your blood type outperforms other healthy-eating patterns in general. I offer it because clients ask for it and because it's a useful frame for personalization — not as a medical claim. Your labs and your tracking always take priority over the type chart.
The four types, as a starting point
Traditional emphasis for each type. Treat these as questions to test, not rules.
Lean protein and vegetables
Emphasis on quality animal protein, leafy greens and fruit; testing lower intake of wheat and dairy. Often pairs well with strength-focused training.
Plant-forward
Emphasis on vegetables, legumes, grains, fish and fermented foods; testing lower red meat. Often pairs with calming movement and stress work.
Balanced and varied
Emphasis on a broad omnivorous diet with dairy, eggs, fish and green vegetables; testing lower corn, wheat and lentils.
Mixed approach
Blends A and B: tofu, seafood, dairy, greens; smaller and more frequent meals are often suggested.
Don't know your type? It's usually on donation records or a simple test your doctor can add to routine blood work.
Ready to switch on your first byte?
Start with a free 20-minute call, or take the two-minute quiz to see which byte needs attention first.
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