Bloodtype AB

Gruppo AB


Group AB results from the union of groups A and B, and though it does have a specific profile, it shares several traits with those groups. It is the most recent group, having appeared about two thousand years ago, and also the rarest.

Immune system: It resembles group A in some ways; it is quite tolerant and often susceptible to viruses, bacteria and pathologies; it reacts rather slowly, and needs reinforcement. For people in this group diseases take some time to manifest, but recovery can also be slow and difficult.

Digestive system: It is quite sensitive, but in general it tolerates well a varied, balanced diet. The AB diet is subject to the influence of both group A and group B, though it diverges in some aspects. For this reason and due to their “lazy” immune systems, people in this group tend to perceive ailments a long time after ingesting food. They should be very careful with nutrition and alert to their bodies’ reactions. It may be difficult for them to identify the foods that cause problems, because in the time it takes for symptoms to appear they may have already ingested others. Their nutrition and their lives benefit from regularity and moderation.

Nervous system and stress: In some senses, the nervous system of people in group AB resembles group A; it is a delicate system that needs adequate monitoring, as it responds early to stress. People in this group are unable to cope with prolonged, constant tension; they need time and enough rest to regain their strength and energy. They should be wary of bouts of depression that risk dragging on for prolonged periods.

Physical activity: They need to alternate intense physical activities that befit their vitality with relaxing activities to help them counteract the excessive tension they tend to accumulate.

Behaviour: Intuitive and open to the outside world, they have a need to feel free and at the same time an existential need for solid roots; thus, they embrace the lifestyles of both group A and group B and render them complementary. Some of those in this group lean more to one or the other of groups A and B, and some subsume their features, giving rise to wholly original personalities. In general, they possess an outstanding ability to concentrate and are meticulous, precise persons; they take good care of themselves and rarely neglect their appearance. They are well suited to high precision work. In their lives and work they are averse to sudden changes and seldom accommodate them readily; in general, they need to evaluate carefully all the pros and cons, weighing every aspect, and will adapt only if they are thoroughly convinced. In this respect their behaviour resembles group A, but they are more independent and – though emotional by nature – exhibit a measure of detachment. In general they do no act in haste and do not allow themselves to become too involved too fast.


  • Beverages: green tea, coffee, barley coffee, chicory coffee, natural water, wine (better with meat, eggs, fish; never with rice), camomile, hibiscus.
  • Meat: goat, rabbit, lamb, turkey.
  • Cereals and grains: oats, rye, millet, amaranth, barley, rice (all kinds, including rice biscuits), quinoa.
  • Cheese: goat’s milk cheese, feta, tofu, cow’s milk cheese (low-fat ricotta, mozzarella, crescenza).
  • Fruits: all seasonal fruit, apart from the ones included in the “to avoid” list. Use on its own or in combination with proteins, never with cereals.
  • Dried fruit and nuts (sparingly): dried figs, peanuts, chestnuts, prunes, walnuts, almonds, pine nuts, pistachio nuts, raisins, apricots.
  • Latte (always on its own, not with cereals): soy drinks, rice drinks, oats drinks, almond milk, goat’s milk (with caution).
  • Legumes: lentils, soy beans, kidney beans, cannellini beans, fava beans, peas, green beans.
  • Vegetables: eat plenty of seasonal vegetables, apart from the ones mentioned in the “to avoid” list”.
  • Fish: eat plenty of all kinds of fish, apart from the ones mentioned in the “to avoid” list”.
  • Eggs: soft-boiled, poached, scrambled, hard-boiled, never fried in oil or butter
  • Wine: excellent oil replacement for sautéed or cooked fish and meat.


  • Beverages: black and decaffeinated tea, carbonated drinks.
  • Meat: beef, veal, horsemeat, chicken, bresaola, pork and pork cold meats, speck, ham.
  • Seasonings and dressings: fried and sautéed vegetables, chilli peppers, all kinds of vinegar, white and black pepper, butter, stock cubes.
  • Sweets: all sweets and all foods that contain flour and sugar in combination, creamy sweets and cow’s milk ice cream.
  • Cereals and grains: buckwheat, maize, wheat, hulled wheat, kamut and derivatives (bread, pasta, crackers, grissini, Melba toasts, biscuits, bran, semolina, seitan, couscous, focaccia, pizza, wraps, unleavened bread, etc.)
  • Fruits: oranges, persimmons, bananas, coconuts and any fruit combined with cereals.
  • Nuts sunflower seeds, hazelnuts, sesame, pumpkin seeds.
  • Milk and dairy products: milk, fatty and matured cheese (especially if made from cow’s milk).
  • Legumes: chickpeas, butter beans, black-eyed peas.
  • Vegetables: artichokes, peppers, radishes, black olives.
  • Fish: anchovies, eel, oysters, octopus, clams, shrimp, crab, lobster, sea bass, frogs, smoked fish.