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Lloyd
Thursday, March 23, 2006, 7:13am Report to Moderator Report to Moderator

GT1 (Hunter)
Sa Bon Nim
Administrator
Posts: 7,227
This thread contains single posts on a topic that may be of general interest.

--Lloyd
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Rochelle
Thursday, October 26, 2006, 11:48am Report to Moderator Report to Moderator
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I am in my third coffee-free day and I am not experiencing any physical withdrawal symptoms, such as headaches and irritability!

This is a miracle for me as when I have given up coffee in the past I have been ill to the point of throwing up, and have the most humungous headache imaginable for 4-5 days. This has meant that most of the time, although I want to give up coffee, I am too scared of the withdrawal symptoms to actually do it.

This time, however, I have weaned myself off it slowly, with the help of black tea. I know that black tea is also an avoid, but it is much less addictive to my system than coffee. This is what I did:

I was drinking two or sometimes three cups of quite strong, freshly ground coffee a day. Over a fortnight, I reduced that to one cup of coffee a day, replacing the other coffee with two cups of black tea. I gradually eliminated the tea, going from two to none. Once I was only having one coffee a day and no teas, and feeling comfortable with it (very important), I cut out that final daily coffee and replaced it with two cups of tea. While I wanted coffee all day the first day, I had no headache developing. The second day was easier, and the third (today) even easier. I will give my body and mind a few days to adjust to not drinking coffee and then I will cut out the first substitute tea, then the second, and hey, I'll be coffee and black tea free! This is great news for me, because coffee really is my poison: if I am drinking coffee I find it much harder, if not impossible, to remain compliant in other areas but when I don't drink coffee, compliance is easier.

I also drink green tea, which I really enjoy, so that'll soon be my only source of caffeine. I'll keep you posted on my progress!  
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Don
Thursday, November 2, 2006, 6:08pm Report to Moderator Report to Moderator

Rh-, MN
Sam Dan
Posts: 7,189
Gender: Male
Location: North Alabama
Age: 58
Ghee (clarified butter) is known for its high cholesterol content and is absolutely forbidden for those suffering from a weak heart as it is believed to double the chances of a heart attack. Indeed nearly 30% of all deaths in our country are said to be caused by cardio-vascular diseases, whose root cause is cholesterol.

A team of scientists from the National Dairy Research Institute have recently devised a process whereby 85% of the cholesterol content is removed from the ghee while keeping its original flavour and fat content intact.

A patent for this process has been filed through the National Research Development Corporation, and talks are on with some companies to produce India's first cholesterol-free desi ghee.

Le Bon, has introduced ‘Healthier Ghee’–with 80 per cent cholesterol removed. Le Bon ‘Healthier Ghee’ is made from pure cow milk and has all the goodness of traditional ghee intact–the nutrition, flavour and the rich taste. Le Bon is manufactured by SA, Corman, Belgium, the No 1 concentrated dairy-fat company. The company uses a natural process called ‘decholesterolization,’ which removes cholesterol from butter and ghee without using chemicals or altering taste and preserves its culinary qualities.

Also called clarified butter, it sounds deadly to the arteries, but actually has a rather positive effect on the cholesterol and HDL's (good cholesterol). In the intestines (B and AB's especially), ghee is converted to butyrate, a short chain fatty acid which both regulates the intestinal flora and promotes the health of the colon tissue. Ghee can be made at home, or bought in health food shops or Indian gourmet stores.


FIFHI; ISTP;
Started BTD 3/2002, with 2 O- secretor teenage sons
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Melissa_J
Thursday, December 21, 2006, 11:52pm Report to Moderator Report to Moderator

Hunter
Sa Bon Nim
Administrator & Blogger
Posts: 5,045
Gender: Female
Location: Utah, USA
Age: 39
Here's an interesting article about the damage that corn does to cows, those who eat them, and the environment.

http://www.pbs.org/wgbh/pages/frontline/shows/meat/interviews/pollan.html



Type O+ blogger, secretor afterall. Gluten intolerant. With two gluten intolerant sons:  A+ Secretor 10 yo (also fructose intolerant and slightly egg allergic), and  O- 7yo.
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KimonoKat
Tuesday, January 2, 2007, 6:14pm Report to Moderator Report to Moderator

38% HUNTER
Kyosha Nim
Posts: 4,646
Gender: Female
Location: Sherman Oaks, California
Quoted Text
The thing about the Raw milk was that it does not affect the estrogen like the processed milk does.


This is not the problem with raw milk for Type O's.  The real problem is the casien, which is difficult for Type O's to digest, and the simple fact that the milk sugar is basically the same sugar that is expressed as Type B blood.  

Raw milk can not get around the fact that the chemical make up of the milk is a sugar that is incompatable with Type O blood, and the casien in it.  Raw milk doesn't change this.

If you want to be healthy, you need to change your attitude about what foods are really nourishing your body, and what foods you are hanging onto because they are emotionally nourishing, and you like the taste of them.   I love the taste of popcorn.  It gives me a big emotional fulfillment.  But I don't eat it anymore because it really isn't nourishing me, health wise.  And let me tell you, it is really difficult (for me) to go to the movies and smell popcorn, and not eat it.  Emotionally I want it; intelectually I know it will hurt me.   What is the path that leads me to health?  Emotional eating, or eating for my blood type?  We all get to choose.



Knowledge is power.  SWAMI gives you the diet that will unlock the key to better health, and it's all based on your unique individuality.
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Melissa_J
Friday, February 23, 2007, 5:56am Report to Moderator Report to Moderator

Hunter
Sa Bon Nim
Administrator & Blogger
Posts: 5,045
Gender: Female
Location: Utah, USA
Age: 39
Some sparkling mineral waters are naturally carbonated, coming out of the earth that way, most seltzers, club sodas, and carbonated waters have the carbon dioxide put into them.  I don't know if there's a significant difference, but I prefer the naturally carbonated mineral waters simply for taste and mineral content (gerolsteiner's is quite high in calcium).

I have a blog from a few months ago about making ginger ale, you can just soak the ginger and other desired herbs in honey/agave/or glycerine for a day or more, or you can steep it all like a strong herb tea and sweeten.  Then add to the sparkling water.  Use less sweetener if you like a more spicey ginger ale...I like it to have some heat to it.  Reed's premium has lime or lemon juice in it, which I don't really care for, I like a couple clove buds or add some flavorful juice of choice, like cherry, pomegranate or the like.


Type O+ blogger, secretor afterall. Gluten intolerant. With two gluten intolerant sons:  A+ Secretor 10 yo (also fructose intolerant and slightly egg allergic), and  O- 7yo.
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Brighid45
Saturday, February 24, 2007, 11:05pm Report to Moderator Report to Moderator

INFJ
Kyosha Nim
Columnist and Bloggers
Posts: 5,192
Gender: Female
Location: southeastern Pennsylvania
Age: 55
I don't know if the polyamine problem is the same as for flash-frozen meats and fish, but the canning process thoroughly cooks whatever is being canned, so you should take than into consideration when you buy canned fish. I really don't recommend canned red meat. Unless you know for sure that it's good quality, it's probably utility grade--pretty bad stuff, just about the worst of the worst. It's what most commercial soups and stews are made with, btw.

There are (in general) two kinds of canning processes--cold pack, where the food is put into a glass or plastic jar and the lid sealed on without further processing; and steam processing. The food is put into the can (usually with a salt or sugar tablet as well as preservatives etc), the lid is put on, and the whole thing is passed through a concentrated steam bath that cooks the food. Cold pack foods are usually refrigerated, whereas steam bath canning allows the food to sit unrefrigerated on a shelf for many months.

If you do use canned fish (I often buy canned wild salmon just because it's within my budget), try to minimize the amount you cook it further. I used to use canned salmon for salmon cakes, but now I keep it for salad or cold use so it doesn't get cooked again. Hope this helps


Everyone is entitled to his or her informed opinion. --H. Ellison
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Peppermint Twist
Wednesday, March 7, 2007, 8:44pm Report to Moderator Report to Moderator

Gatherer; iNfj; BTD/GTD aficionado; lost 97 lbs
Kyosha Nim
Posts: 11,030
Gender: Female
Location: Florida
Age: 52
The following is a great, great site which enables you to compare many, many, many, many, many brands of mineral water...check it out:

http://www.mineralwaters.org/

If you want mineral-free water at an affordable price, most supermarkets sell plain seltzer water for practically zippo.  That is why I recently had to jettison my Gerolsteiner Sprudel mineral water habit, as a case of that cost me between $18 and $21.95.  Now I buy a two-liter bottle of seltzer for .69 cents at Publix, and often they go on sale for .50 each (two for a dollar).  Huge savings there, but the drawback is I don't get the lovely, absorbable calcium that the Gerolsteiner provides, plus the Gerolsteiner is in glass bottles, which I like.  But the seltzer is very good and the price is right!


"If you are on one of Dr. D's diets and it isn't joyful, you aren't doing it right." - moi

my Facebook page
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Ronagon
Tuesday, March 13, 2007, 9:26am Report to Moderator Report to Moderator
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Quoted from Alia Vo

Perhaps:

Aubrey Organics French Milled Pure Vegetal Soaps
Jason 100% Olive Oil Soap
Clearly Natural Vegetable Glycerine Soaps (various varieties/scents)
Dr. Bronners Pure Castille Soaps (unscented and other varieties/scents)

Alia


I went on a long and exhaustive search for external hygeine products that would not be reactive for me, and I've found some that are truly amazing:

1) Kiss My Face's "Olive Oil and Green Tea Soap",
2) Nature de France's "Argile Rose Soap", which contains montmorillonite clay,
3) Desert Essence Organics "Italian Red Grape Shampoo", and
4) Pure & Basic's "Natural Green Tea Deodorant with Green Clay".

So far, I've found these products to be the absolute best of the best.

Actually, the Nature de France Soap may have Evening Primrose Oil in it, which may not be good for some blood types.  I find that, in general, the Olive Oil and Green Tea Soap is the absolute best soap out there.
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Vicki
Tuesday, March 27, 2007, 3:06am Report to Moderator Report to Moderator

Using Custom SWAMI Food List
Sun Beh Nim
Moderator
Posts: 3,852
Quoted from Ronagon
Boca Burgers are not nearly as good for you as, say, a red meat burger for a type O or a turkey burger for any other type.



I believe that Boca Burgers would be an avoid for everyone.  Here are the ingredient lists from http://www.bocaburger.com


BOCA MEATLESS BURGERS ORIGINAL
        
Ingredients: WATER, SOY PROTEIN CONCENTRATE, WHEAT GLUTEN, CONTAINS LESS THAN 2% OF METHYLCELLULOSE, SALT, DRIED ONIONS, YEAST EXTRACT, SESAME OIL, HYDROLYZED WHEAT PROTEIN, CARAMEL COLOR, NATURAL AND ARTIFICIAL FLAVOR (NON-MEAT), DISODIUM GUANYLATE, DISODIUM INOSINATE.

BOCA MEATLESS BURGERS GRILLED VEGETABLE
        
Ingredients: WATER, SOY PROTEIN CONCENTRATE, RED BELL PEPPERS, CORN, ZUCCHINI, GREEN BELL PEPPERS, ONIONS, WHEAT GLUTEN, CONTAINS LESS THAN 2% OF ASIAGO CHEESE (PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES), LOW MOISTURE PART SKIM MOZZARELLA CHEESE (PASTEURIZED PART SKIM MILK, CHEESE CULTURE, SALT, ENZYMES), DRIED GARLIC, METHYLCELLULOSE, SALT, DRIED ONIONS, YEAST EXTRACT, AUTOLYZED YEAST EXTRACT, CARAMEL COLOR, SPICE, NATURAL FLAVOR (NON-MEAT), SOY SAUCE POWDER (SOYBEANS, WHEAT, SALT), DEXTROSE, LACTIC ACID.

BOCA MEATLESS BURGERS ROASTED ONION (NATURALLY FLAVORED)
        
Ingredients: WATER, SOY PROTEIN CONCENTRATE, ONIONS, DRIED ONIONS, WHEAT GLUTEN, CONTAINS LESS THAN 2% OF SALT, METHYLCELLULOSE, DRIED GARLIC, CORN OIL, NATURAL FLAVOR (NON-MEAT), YEAST EXTRACT, CARAMEL COLOR, SOY SAUCE POWDER (SOYBEANS, SALT, WHEAT, MALTODEXTRIN), SESAME OIL, GUM ARABIC, SPICE.

BOCA MEATLESS BURGERS ROASTED GARLIC (NATURALLY FLAVORED)
        
Ingredients: WATER, SOY PROTEIN CONCENTRATE, WHEAT GLUTEN, CONTAINS LESS THAN 2% OF METHYLCELLULOSE, DRIED GARLIC, SALT, DRIED ONIONS, YEAST EXTRACT, NATURAL FLAVOR (NON-MEAT), SESAME OIL, CARAMEL COLOR, SOY SAUCE (SOYBEANS, WHEAT, SALT), DEXTROSE, LACTIC ACID.
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Brighid45
Thursday, March 29, 2007, 4:04pm Report to Moderator Report to Moderator

INFJ
Kyosha Nim
Columnist and Bloggers
Posts: 5,192
Gender: Female
Location: southeastern Pennsylvania
Age: 55
If you're tired of rice pasta here's what I would suggest as alternatives:

~~spaghetti squash. If you have never tried this before, you bake the squash and then (after removing the seeds) clean the insides out with a fork. The flesh comes out in strands. Try tossing them with a little olive oil first before you add sauce. Spaghetti squash can take a little getting used to. It's a different taste, but it's pretty good. And you don't get that bloated feeling grain pastas, even neutral ones, can sometimes give you. One caution: if the seeds inside the squash have begun to sprout, the flesh will be bitter, so it's best to use spaghetti squash within a day or two of purchase.

~~bean threads. You can find these in the Asian section of your supermarket, or in Asian groceries. They are translucent hair-like noodles that become transparent when you cook them. I don't really use them as a sub for pasta in spaghetti, but they do make an excellent side dish that's a little different. They are delicious with stir-fried meats and vegetables! There's a great recipe for flank steak with bean threads in Cook Right.

~~zucchini/summer squash. We'll soon be coming into zuke season. I LOVE spaghetti sauce ladled over steamed zucchini that's been sprinkled with extra virgin olive oil. My favorite recipe for this is to brown up some turkey or lamb sausage with half a chopped onion and a clove or two of garlic, minced. (You can add in sliced baby bella mushrooms if you like.) When the sausage is done dice or slice it and add your favorite storebought sauce or canned tomatoes, or cut up seeded fresh tomatoes from the garden, and add basil, oregano and rosemary. Simmer gently for a few minutes, then serve over the steamed zucchini with some fresh-grated pecorino or manchego alongside a big romaine/spinach side salad.

I can understand if you don't like the bean threads. They're an acquired taste *chuckle* My favorite buffet in Kansas City made a dish called Happy Family that's bean threads with vegetables (most of them compliant, actually) and I was about the only person who ever ate it.


Everyone is entitled to his or her informed opinion. --H. Ellison
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Don
Saturday, June 30, 2007, 12:16am Report to Moderator Report to Moderator

Rh-, MN
Sam Dan
Posts: 7,189
Gender: Male
Location: North Alabama
Age: 58
Get a copy of LR4YT to see the breakdown of Tier 2 foods.

It is an individual decision as to what level of BTD you want to follow, ER4YT, Tier 1, Tier 2, or the recommendations in a Health Library series book.

The Tier system is explained in the FAQ and in LR4YT.

An easy way for secretors only to think about it is:

From Best to Worst
1 = Tier 1 Beneficial
2 = Tier 2 Beneficial
3 = Neutral
4 = Tier 2 Avoid
5 = Tier 1 Avoid

If you are in good health and want a slightly less strict diet then consider Tier 2 avoid items as neutral.

If you are more concerned about your health or are Rh-, A2, or MM then consider Tier 2 avoid items as avoids and off limits. You should also be primarily eating Tier 1 beneficial items, but when you want something else then try to eat a Tier 2 beneficial before considering a neutral item.

Non-secretors just use the avoid, neutral, and beneficial item values as indicated and ignore the Tier 1 and 2 groupings. For additional explanation of this read: For nonsecretors, there are really only two tiers.

Including the new food values in the Health Library books you can sort of rank the different values as follows:
From Best to Worst
1 = Super Beneficial
2 = Tier 1 Beneficial
3 = Tier 2 Beneficial
4 = Neutral
5 = Neutral: Allowed Infrequently
6 = Tier 2 Avoid
7 = Tier 1 Avoid


FIFHI; ISTP;
Started BTD 3/2002, with 2 O- secretor teenage sons
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Drea
Monday, July 2, 2007, 1:09am Report to Moderator Report to Moderator

SWAMI Warrior ~ Taster, NN, ENFJ
Sun Beh Nim
Moderator
Posts: 11,495
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Age: 52
http://www.vegsource.com/articles/natural.flavors.htm

"Just What's in Those Natural Flavors Anyway...?

   By Dar Veverka
   VRG@vrg.org

   The exact definition of natural flavorings & flavors from Title 21, Section 101, part 22 of the Code of Federal Regulations is as follows:

   "The term natural flavor or natural flavoring means the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose significant function in food is flavoring rather than nutritional."

   In other words, natural flavors can be pretty much anything approved for use in food."


It is not my responsibility to convince anyone of anything.
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Brighid45
Saturday, August 4, 2007, 11:21pm Report to Moderator Report to Moderator

INFJ
Kyosha Nim
Columnist and Bloggers
Posts: 5,192
Gender: Female
Location: southeastern Pennsylvania
Age: 55
Well, let's face it: there are times due to various circumstances when your only alternative is eating something from a less-than-ideal source, or going without. It's happened to me on a number of occasions. About half the time I'll just do without. Otherwise I'll choose the lesser evil and make sure to take plenty of NAG or glucosamine immediately after and drink lots of water later on. Yes, it's an imperfect answer, but this is an imperfect world. JMHO, as always.

I agree though, it's better to get thee to a supermarket or health food store and hunt for eats there, if you can. Some supermarket chains are open 24 hours or late into the night as well as early morning, and have a bigger selection of organic or all-natural foods than ever before, at least here on the East Coast.

The other day I headed off to work and realized I'd forgotten my lunch, and my emergency stash kept in my locker was just about non-existent. So I stopped at a market on the way and picked up a terrific salad--organic spring greens and romaine with chopped chicken breast, walnuts and dried cranberries, feta cheese, and raspberry vinaigrette. I used everything (keeping the feta and dressing to a very bare minimum) and it was delicious! I grabbed some Tazo green tea and a pint of blueberries as well. It was a magnificent lunch!

Again imo--if you are faced with a less than ideal choice, do the best you can and let the rest go.


Everyone is entitled to his or her informed opinion. --H. Ellison
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