The most favoured Blood types
Are you at risk from vampire bites?
With the exception of blood type O-, humans simply can’t be given “any old blood type” without the potential of causing serious harm. I assume that in reality, a newly-dead body would still react negatively to an attempt to give the wrong blood type (which might be done in an attempt to resuscitate the body).
What do they do with that blood, anyway? OK, after having some fun reading up on the history of vampires in fiction, and not to invalidate existing answers, or to deny my deepest respect for the Marvel comic universe, I’ve decided to go with the (obviously obvious) belief that Vampires have ichorin their veins. Therefore, blood is ingested only for nutrition and is not directly conveyed into the bloodstream.Of course they are genetically infused with an urge for human blood. To them healthy human blood tastes like an unimaginable sweet nectar beyond description. Beyond the pleasure any food brings a human. In addition some blood types are more favorable than others. Naturally the rarest blood types are the best tasting
This is the blood type of vampire slayers who aren’t half-vampire. Only about 1% of the global populace has this blood type.
The best tasting blood is B- of which 2% of the populace has flowing through their veins. Then next best is A-, O-, AB+, B+, A+, and O+ which is the most common human blood type on Earth. Vampires can get the aroma of these blood types through the air even 100 feet away from a human. In general they’ll pass over O+, and hold out for A+, and B+. So almost 40% of the populace doesn’t have to worry about being attacked by a vampire.
And of course the rarest AB- naturally the rarest blood types are the best tasting so AB- people better watch out. AB- it’s said to be alluring and pulls the vampire enter a state similar to being drunk while also making them weak, but be warned after a few hours they enter a massive power high which lasts days. This is why the blood is called fine wine for the vampire royal elite.
