The evolutionary theory of blood groups used by D'Adamo stems from work by William C. Boyd, an immunochemist and blood type anthropologist who made a worldwide survey of the distribution of blood groups.
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A study by The American Journal of Clinical Nutrition that has been cited to support D'Adamo's theories reported that the edible parts of 29 of 88 foods tested, including common salad ingredients, fresh fruits, roasted nuts, and processed cereals, were found to possess significant lectin-like activity (as assessed by hemagglutination and bacterial agglutination assays).
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