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BTD Forums    Diet and Nutrition    Eat Right 4 Your Type  ›  Type O Beneficial Veggies
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Type O Beneficial Veggies  This thread currently has 2,058 views. Print Print Thread
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Don
Monday, September 11, 2006, 11:11pm Report to Moderator Report to Moderator

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Sam Dan
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From another thread:
Quoted from paulssandy@adelphia.net
We have been living off of Highly beneficials and beneficials for the past 3 weeks.  After week 4 I think we will venture into the neutral allowed freqenty list.  So, consiquently we have been eating LOTS of boroccoli, spinach, romain lettuce.  Tried the collard and kale   no one liked them.  I looked up a few recipes, but they are all basically the same.  I know I can add them to soups in the winter, along with spinach.  But to eat just like a side veggie, we just don't like them.  I hope that is enough for now.   ...
Sandy O


How did you cook your collards?

I cook 3-4 quarts of collard greens every week or two and what I discovered along the way the past 4 years is that they taste better/sweeter, to my family, if they are only cooked in water and cooked a long time. I serve them with olive oil.

I used to add all sorts of stuff to collard greens while cooking, but slowly but surely I started leaving ingredients out until I just got down to water. I was really surprised at the amount of difference it made in the taste of the collard greens. My older teenage son remarked about it too the first time I had him try some cooked that way.

There are a lot more Type O secretor beneficial vegetables besides just broccoli, spinach, and romaine lettuce!

Type O Secretor Beneficial Vegetables
Beet Greens
Chicory
Collard Greens
Dandelion
Ginger
Horseradish
Kelp/Seaweed
Onion (Red/Spanish/Yellow/White)(Green)
Spinach/Spinach Juice
Artichoke (globe/Jerusalem)
Broccoli
Escarole
Kale
Kohlrabi
Lettuce (Romaine)
Okra
Parsley
Parsnip
Pepper (Red/Cayenne)
Potato (Sweet)
Pumpkin
Swiss Chard
Turnip

I typically eat all but maybe 4-5 of those just about every week. I don't eat those 4 or 5 items because I haven't found them locally, or at least not regularly.


FIFHI; ISTP;
Started BTD 3/2002, with 2 O- secretor teenage sons

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Alan_Goldenberg  -  Sunday, August 19, 2007, 7:57pm
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koahiatamadl
Tuesday, September 12, 2006, 9:45am Report to Moderator Report to Moderator

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I have found that I actually like bitter veg...in particular kale    It might be a case of educating your pallate a bit - most people are not born liking bitter tasting food or drinks - they are all acquired tastes.  
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Dewdrop
Tuesday, September 12, 2006, 12:00pm Report to Moderator Report to Moderator
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I am still trying to make friends with many of these vegetables. Sometimes they actually taste good and other times it is still force feeding, but I do find that my tastes are changing after only a few months. If I find that I have avoided any in particular I try to put it into a juicer and mix it with something yummy like carrots or spinich.
I love horseradish but have no idea how to prepare it without all of the avoids that come in the bottle with it. I also found some artichoke flour for this winter, does anyone use this as a supplement or an ingredient in their cooking? It seems to have so many benefits...
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yaman
Tuesday, September 12, 2006, 12:14pm Report to Moderator Report to Moderator

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Hi Dewdrop,

About horseradish, I buy it fresh and then grate it, add lemon and extra virgin olive oil. Makes a great side dish.

Also you can prepare a walnut- garlic sauce by using a mortar&pestle, or a blender, then add lemon juice and a little water and mix it with grated horseradish.

Cheers,
Yaman


"You are never given a problem without the will power to solve it"
Richard Bach - Illusions, The Adventures of a Reluctant Messiah
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santosha
Tuesday, September 12, 2006, 7:43pm Report to Moderator Report to Moderator
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Mmm, thanks for the ideas about horseradish, Yaman.  I was in the same boat with Dewdrop... I used to love store-bought horseradish condiments, but too many avoids.  I'll have to try out your recipes!

As for kale, chard, and some of the other bitter greens... I had always hated these growing up and as an adult.  When I started the BTD, it was an act of faith to try cooking with them.  I have found that the best way to eat bitter/strong greens for me is to sautee' some onions, garlic, fresh ginger, & a generous  dash of curry powder in olive oil with a lamb sausage.  I break up the lamb into bite-sized bits while it's cooking and then shortly before the lamb is done, add a copious amount of shredded greens.  (I like to eat them mixed for variety)  Usually about 4-5 cups, as they shrink down so much when cooked.

Mix together and cook until the greens wilt & this is enough to serve two people a good amount of veggies and a small (BTD portion sized) amount of meat.  

I'll have to try cooking greens just in water too.  MoDon, do you just steam them?  Do you worry about cooking off all the vitamins?  

I can always use more advice on how to pack in more beneficials in a tasty way... our O beneficials are not the most inviting of all vegetables... but they are sure nourishing.  

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Alan_Goldenberg  -  Tuesday, September 12, 2006, 7:45pm
Alan_Goldenberg  -  Tuesday, September 12, 2006, 7:44pm
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yaman
Tuesday, September 12, 2006, 7:53pm Report to Moderator Report to Moderator

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And thank you Santosha for the bitter greens recipe. I'll try it immediately..

I liked your signature too. Here's how Rumi defines life in three words:

Raw, cooked (matured), burnt

Cheers,
Yaman


"You are never given a problem without the will power to solve it"
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Don
Tuesday, September 12, 2006, 8:11pm Report to Moderator Report to Moderator

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Quoted from santosha
I'll have to try cooking greens just in water too.  MoDon, do you just steam them?  Do you worry about cooking off all the vitamins?

I cook the greens in a big pot and add just enough water so that it won't dry out during the cooking process. I stir the collards about every 10 to 20 minutes until the stems are completely tender. At that point the greens do taste sweeter.

I don't waste whatever water/juice is at the bottom of the pot when done cooking. I eventually drink every drop of it. In the south the juice is called "potlicker" and I agree it is potlicking good!


FIFHI; ISTP;
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yaeli
Tuesday, September 12, 2006, 8:50pm Report to Moderator Report to Moderator

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Quoted from koahiatamadl
I have found that I actually like bitter veg...in particular kale    It might be a case of educating your pallate a bit - most people are not born liking bitter tasting food or drinks - they are all acquired tastes.  


I once learnt that bitter taste is good for the heart, and that there's a saying: "When bitter in the mouth, the heart rejoices", a reason why people love coffee so much.



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Mare eo
Tuesday, September 12, 2006, 9:28pm Report to Moderator Report to Moderator
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MoDon, Do you have any suggestions for Jerusalem artichokes?  I planted some two years ago when I read they were good for a low-carb diet (on Atkins at the time).  They have made a nice stand and I will harvest my first crop this fall.  I'm so glad they are beneficial and won't go to waste!
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Don
Tuesday, September 12, 2006, 9:32pm Report to Moderator Report to Moderator

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When I can get them I use Jerusalem artichokes chopped up raw on my salads.

I don't think I have ever tried them cooked.


FIFHI; ISTP;
Started BTD 3/2002, with 2 O- secretor teenage sons
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Drea
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Quoted from Mare_eo
MoDon, Do you have any suggestions for Jerusalem artichokes?  I planted some two years ago when I read they were good for a low-carb diet (on Atkins at the time).  They have made a nice stand and I will harvest my first crop this fall.  I'm so glad they are beneficial and won't go to waste!


I love jerusalem artichokes. There is a deelish recipe in the ReciBase for JA soup. Yummm. I also slice them up and cook them like country potatoes. In fact, they can be used in place of potatoes in most dishes. They really thicken a dish, too. I'd love to plant some now that I have space, just not sure that our growing season is long enough. I'll research that one.


It is not my responsibility to convince anyone of anything.
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Mare eo
Tuesday, September 12, 2006, 9:50pm Report to Moderator Report to Moderator
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Drea, I live in N. Central Illinois.  Zone 5.  Mine have done very well here.
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Drea
Wednesday, September 13, 2006, 12:01am Report to Moderator Report to Moderator

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Quoted from koahiatamadl
I have found that I actually like bitter veg...in particular kale    It might be a case of educating your pallate a bit - most people are not born liking bitter tasting food or drinks - they are all acquired tastes.  


Here's another kale recipe that I like (I omit the avoids), but I also love kale when it's raw.


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Lola
Wednesday, September 13, 2006, 12:16am Report to Moderator Report to Moderator

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great link and recipes, thanks Drea!


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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The harder you are on yourself, the easier life will be on you!
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helpertouch
Wednesday, September 13, 2006, 12:37am Report to Moderator Report to Moderator
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Jerusalem artichokes are much nicer raw, sliced in salads, than cooked. They can develop a muddy taste, quite nasty, when cooked. They're good for blood sugar problems because of their inulen content, I have heard.
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paulssandy
Wednesday, September 13, 2006, 9:51pm Report to Moderator Report to Moderator
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WOW, MoDon, just realized that my post didn't make it into the thread.  It was a fairly long one that I rushed to hit "post" button because the president was starting his speech.  I must have hit something else.  Reading some of the new posts, I was like....where did it go I'll have to read them all and re-reply   so weird.  
Sandy O

, and now I post this twice   better start paying attention to what I am doing

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paulssandy
Wednesday, September 13, 2006, 10:36pm Report to Moderator Report to Moderator
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Quoted from ironwood55
From another thread:


How did you cook your collards?

I cook 3-4 quarts of collard greens every week or two and what I discovered along the way the past 4 years is that they taste better/sweeter, to my family, if they are only cooked in water and cooked a long time. I serve them with olive oil.

I used to add all sorts of stuff to collard greens while cooking, but slowly but surely I started leaving ingredients out until I just got down to water. I was really surprised at the amount of difference it made in the taste of the collard greens. My older teenage son remarked about it too the first time I had him try some cooked that way.

There are a lot more Type O secretor beneficial vegetables besides just broccoli, spinach, and romaine lettuce!

Type O Secretor Beneficial Vegetables
Beet Greens
Chicory
Collard Greens
Dandelion
Ginger
Horseradish
Kelp/Seaweed
Onion (Red/Spanish/Yellow/White)(Green)
Spinach/Spinach Juice
Artichoke (globe/Jerusalem)
Broccoli
Escarole
Kale
Kohlrabi
Lettuce (Romaine)
Okra
Parsley
Parsnip
Pepper (Red/Cayenne)
Potato (Sweet)
Pumpkin
Swiss Chard
Turnip

I typically eat all but maybe 4-5 of those just about every week. I don't eat those 4 or 5 items because I haven't found them locally, or at least not regularly.


OK, I am going to try and recreate my lost post

We have been focusing on the "highly beneficials" from the arthritis book.  They are Broccoli, Collards, Kale, Garlic, Onion, Sweet Potato, Seaweed and Spinach.  Sadly I do not like onion or garlic either.  We do eat sweet potatoes at one meal every day in place of other starchy sides like rice, pasta or white potatoes.  I have been using a Kelp powder salt substitute since I tried the seaweed other ways and well....  In the winter I know I can chop the kale, collard and kelp and add to soups.  The one time I made Kale and Collards, I steamed one and boiled the other, not really sure whcih was which.  I only cooked them until they were tender added olive oil, some lemon juice, salt and pepper. That was it.  Maybe I did not cook them long enough?

There are some "beneficials" in the book also, Artichoke, Beet Greens, Chicory, Escarole, Horse Radish, Kohlrabi, Romaine Lettuce (I have been using this in all my salads), some Mushrooms, Okra, Parsnip, Pumkin, Swiss Chard and Turnip.  Of this list the only ones I have had or heard of are artichoke, romaine, mushrooms, parsnip, pumkin and turnip.  I think I had okra once and did not like it (at the cracker barrel restraunt when it first opened here in the north).  So this really is a new cooking experience for us.  I did not even know horse radish could be eaten any other way than in the spread that you can purchase.  Seeing it in the produce isle, I just thought folks made their own spread with it. I have only bought artichoke hearts in cans to cut up in salads, and have no idea what to do with one from the produce department, though I really love the canned hearts. This makes me look quite picky   ,which I never thought I was, and I am not afraid to try new things.  So it will be an interesting next few months.

Any ideas, recipes (I have copied several from the recipe database already to try...hope that is OK to copy), tips would be so very helpful. The more the merrier the heart will be,  

Sandy O
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Lola
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Sandy,
you can copy any recipe you want from this site!


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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The harder you are on yourself, the easier life will be on you!
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Don
Thursday, September 14, 2006, 2:27am Report to Moderator Report to Moderator

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Sandy, Have fun try new things and old things in new ways!

I suspect you did not cook the collard greens long enough. I think they are best if cooked a fairly long time.

I use canned artichokes on my daily salad too. I haven't figured out how to properly cook the fresh ones either.  

I like sauteed okra and onions with ghee, but I know you said you don't like onions. I also add okra to various skillet meals and soups.


FIFHI; ISTP;
Started BTD 3/2002, with 2 O- secretor teenage sons
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Lola
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I steamed some artichokes a few days ago.....
they took around two and a half hours (6 pieces total).......check the water content every hour, and add more boiling water if needed.


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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Drea
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Quoted from ironwood55
I use canned artichokes on my daily salad too. I haven't figured out how to properly cook the fresh ones either.  


Artichokes cooked in the pressure cooker take 10 minutes or so. The pressure cooker is a fantabulous invention!



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semmens
Thursday, September 14, 2006, 11:47pm Report to Moderator Report to Moderator
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What do y'all do with turnips and kohlrabi?

I like turnips but have only used them in soups and with a pot roast or corned beef. I saw kohlrabi today and bought some, but I've never cooked (or eaten it afaik) it.

Thanks!

Laura
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Lola
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relish or slaw

or steamed with ghee and salt added once cooked.

root veggie oven dishes.

take a look in recibase
http://www.dadamo.com/typebase4/recipedepictor.cgi?602


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!

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Quoted from semmens
What do y'all do with turnips and kohlrabi?


Gosh, I like turnip raw - thin sliced. Takes care of my crunchies, and I like the taste. Have yet to try kohlrabi. It just isn't stocked where I shop.
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Victoria
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I think Kohlrabi has a great taste and nice color.  I scrub well if it's young, and peel if it's a gnarley looking one, cube it and add to green vegetables before I cook them.  It adds good contrast and flavor variations.



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paulssandy
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Quoted Text
Gosh, I like turnip raw


WOW, I didn't know turnip could be eaten raw!! I am going to have to try it    I love it cooked and mashed with butter (ghee) salt & pepper.  It is the time of year for it too!!

Sandy O
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paulssandy
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Quoted Text
you can copy any recipe you want from this site!


One more reason to LOVE this site  

Quoted Text
I suspect you did not cook the collard greens long enough. I think they are best if cooked a fairly long time.


What would the timing be on this? I noticed you posted that you stir them every 20 or so minutes. If so, I definatley did not cook them long enough!

Quoted Text
Artichokes cooked in the pressure cooker take 10 minutes or so. The pressure cooker is a fantabulous invention!


Ohhh, you know, I just have to get me one of these,   Been thinking about making the investment for years now.

Sandy O
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Victoria
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On the pressure cooker.....just please make sure it is stainless steel and not aluminum!  



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion
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paulssandy
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Oh, great thought Victoria, thanks!!!

Sandy O
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Don
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Quoted from paulssandy@adelphia.net
What would the timing be on this? I noticed you posted that you stir them every 20 or so minutes. If so, I definatley did not cook them long enough!

I don't really know how long I cook them, but I bet it is at least an hour. I use taste and texture to really determine if they are done or not, but I have found that I like them better if they are cooked longer vs. shorter so I don't worry about them staying on the burner too long, as long as they don't cook the pot dry!

Even the recipe for Braised Collards in the book CR4YT on page 217-8 says "Unlike other greens, collards are tastier if allowed to cook longer."

I start with the burner on med or med-high until the greens initially get cooked down. Then I lower the setting to med-low and eventually lower it about as low as it will go so the greens will slow cook for the remaining time.


FIFHI; ISTP;
Started BTD 3/2002, with 2 O- secretor teenage sons

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Thanks MoDon, I will definately be trying this with in the next week.
I only let them cook for maybe 25 minutes tops, so that would explain it.  And probalby why they were kind of chewy.
Sandy O
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I used to hate most of the vegetables on MoDon's list. Now I love almost all of them. That includes veggies I vowed once NEVER to eat, like turnips and collards.

Collards do benefit from long cooking, and the 'pot likker' is the best stuff around--I swear it oils your joints. I love the deep green leafys. My favorite way to eat kale right now is to sautee it in my big cast iron skillet with some ghee and olive oil, then crack a couple of eggs over all and cover till the egg yolks are just set. Man, that is one excellent breakfast. Add in some baby bella (crimini) mushrooms and onions, and you've got the next best thing to an omelette. I've also put in leftover rice and a little pecorino romano to make a sort-of frittata that is delicious with roasted chicken or turkey, or good all by itself.

Turnips make a great substitute for mashed potatoes. Try them as a topping for cottage pie. I like to munch on raw slices while cooking too. For crunch factor they're even better than fresh peas!


Everyone is entitled to his or her informed opinion. --H. Ellison
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Victoria
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That's so good to know, Don.  I have tried to cook greens so many times, and rarely have I enjoyed them.  I can easily see that I have not been cooking them long enough!



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Don
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I eat more collard greens then any other vegetable. I love them. I also probably spend more time cooking them then anything else. What I am getting at is I truly believe that long cooking them in water only yields the best and sweetest taste. Then I eat them with olive oil.


FIFHI; ISTP;
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Victoria
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I just bought a bunch of beautiful collard greens, and guess what I'm having for lunch today with my ground lamb!  

p.s.  And I always drink my pot licker also......for all veggies except green beans.  That one just doesn't cut it!  



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion

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Alan_Goldenberg  -  Wednesday, September 20, 2006, 10:44pm
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santosha
Wednesday, September 20, 2006, 8:51pm Report to Moderator Report to Moderator
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Quoted from ironwood55

I cook the greens in a big pot and add just enough water so that it won't dry out during the cooking process. I stir the collards about every 10 to 20 minutes until the stems are completely tender. At that point the greens do taste sweeter.

I don't waste whatever water/juice is at the bottom of the pot when done cooking. I eventually drink every drop of it. In the south the juice is called "potlicker" and I agree it is potlicking good!


Thanks for the recipe!  Sorry I didn't say thanks sooner... I was travelling & away from computers. This sounds like a great & simple way to cook greens... I'll try it very soon
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yaeli
Saturday, October 14, 2006, 3:49am Report to Moderator Report to Moderator

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Quoted from semmens
What do y'all do with turnips and kohlrabi?


Fresh kohlrabi is wonderful as is. Also very tasty steamed.

Artichokes - I buy frozen artichoke hearts, steam them, either alone or with quartered fennel 'bulbs', then sautee in olive oil plus chopped garlic and chopped coriander leaves. When off the heat pour/sprinkle fresh lemon juice. Wonderful.




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Alan_Goldenberg  -  Saturday, October 14, 2006, 3:50am
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Lola
Saturday, October 14, 2006, 6:01am Report to Moderator Report to Moderator

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Sa Bon Nim
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slaw or relish type side dishes turn out nice with turnips and kohlrabi! )


great recipe Yael! thanks for sharing! )


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!

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Alan_Goldenberg  -  Saturday, October 14, 2006, 6:03am
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yaeli
Saturday, October 14, 2006, 6:26am Report to Moderator Report to Moderator

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Age: 66
Thanks  


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Elizabeth
Sunday, October 15, 2006, 6:48pm Report to Moderator Report to Moderator

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This makes collards even better:  peel 4 cloves of garlic, boil with some salt in a pot with about 2 inches of water.  After about 10 minutes (garlic is soft), add the collards (wash, roll up leaves longwise, cut in 1/8 inch ribbons crossways).  Add 1 T. olive oil.  Cook until collards are soft.  Enjoy!  I have eaten collards for years, but this one (simple, but new to me) is the best.  I have tried cooking them with garlic in a skillet, but this is even better.)
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Mary_Anne_Audette
Wednesday, October 18, 2006, 10:59pm Report to Moderator Report to Moderator
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Can someone help me with the O vegetables allowed.  I have the book cook right 4 your type and also the Blood type O food/beverage supplements and I have found issues with some veggies, chinese Cabbage, Red, and white, eggplant, greek olives, spanish olives, brussel sprouts, in the book it is listed as a avoid, but in the supplement book they are listed as neutral....
which is which??

I have just started on this diet, and my migranes have stopped, I usually have 1 or 2 a week, progess for me, and my husband who is also type O is sleeping better and his stomach is much happier.

Can someone help me with the veggie issue, they are some of my favorites....I wrote to the Dr. but have not received an answer yet...

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Lola
Wednesday, October 18, 2006, 11:27pm Report to Moderator Report to Moderator

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Sa Bon Nim
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Mary_Anne,
welcome!)

for most up to date values look up typebase:
http://www.dadamo.com/typebase4/typeindexer.htm
(top left button here)

get acquainted with the forum and all features
of this website.
If you go to the top of the page and click on member centre (on the top right hand side of this page) and get yourself a nice avatar (located on the left) then we can all see what blood type you are and you won't have to type it each time you post.
-if you want to add information below your avatar setting, such as Rh +/-, by going to the Profile Information section in the Member Center and typing in the Personal Message box.  You can also create a Signature of any other information you want to share that will go at the bottom of every message you post.
-You can also create a Signature of any other information you want to share that will go at the bottom of every message you post.


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!

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Alan_Goldenberg  -  Wednesday, October 18, 2006, 11:28pm
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paulssandy
Wednesday, October 18, 2006, 11:31pm Report to Moderator Report to Moderator
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Welcome to the board Mary Anne!!! I do not have the supplement book (unless your talking about the mini book you can carry in your purse, then I do have it), but do have the Live right, athritis, fatique, allergy and cook 4 books.  I can say that in these what you have asked about are all avoids.  I also love black olives and eggplant, but have learned that to eat avoids is only enjoyable for a few minutes and the effects can last as long as 3-4 days, for me anyway.  The live right book is the most updated with lists of foods as well as the food base on this board.  You should check the food base against any questionable foods from your lists, since that will be the most up to date as research is done on more foods.

Sandy O
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Mary_Anne_Audette
Thursday, October 19, 2006, 12:48am Report to Moderator Report to Moderator
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Thank you both for some assistance, but I still have questions.  I went to the site for Nutrient Value Encyclopedia for example Leeks it says to avoid totally...well in the book cook right on pg 84, leeks are listed as beneficial?   Am I reading this wrong? Did you all send in for the test for Non sectretor/secretor?  Is this necessary to continue this diet??



Help!
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Lola
Thursday, October 19, 2006, 1:55am Report to Moderator Report to Moderator

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Sa Bon Nim
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those who do not have good results following the secretor guidelines, turn up being nonnies.....
depending on your results, you can always try the nonnie diet guidelines and see if there are any changes.......until you are able to do the test.

remember 80% of the people are secretors, that is quite a majority.
this is very individualized, and you can adjust the diet to your needs.


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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Don
Thursday, October 19, 2006, 2:04am Report to Moderator Report to Moderator

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The ER4YT and CR4YT books have the older food list. If you really want to manximize your results don't use the food lists in the older books. All the later books starting with LR4YT (2001) have updated lists based on secretor/non-secretor specific food values, although the small paperback Lists book only shows basically a secretor list since 80-85% of the population are secretors.

The Food and Beverage Guides conflict with Live Right 4 Your Type. Why?

The new 'Mini Books' were designed as as a quick, mass-market, consumer-friendly version of the ABO diets. As such they are a standardized diet (for example they do not contain the secretor/ non-secretor distinctions that are a feature of Live Right 4 Your Type. They do however contain a few revisions since the first publication of Eat Right 4 Your Type. Thus if you feel that a simplifed version of the diet is all that you need, they will fit the bill nicely. If you test as a non-secretor, or if your want to do the diet 'full-out' you will need to use the lists from 'Live Right 4 Your Type' instead.


You can also check the FAQ for book corrections and as has already been stated use the online TYPEbase to double check any food item.


FIFHI; ISTP;
Started BTD 3/2002, with 2 O- secretor teenage sons
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ABJoe
Thursday, October 19, 2006, 3:37am Report to Moderator Report to Moderator

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Quoted from Mary_Anne_Audette
I went to the site for Nutrient Value Encyclopedia for example Leeks it says to avoid totally...well in the book cook right on pg 84, leeks are listed as beneficial?   Am I reading this wrong?


No, I confirmed that you are reading correctly.  The food values have changed due to later research.  The web site is the correct source for the values.  This is also why you will see the notation to check verify ingredients in recipes in the Recibase...

About the Secretor/Non-secretor:  If you have some illness, it may be better to get the test so you can fine tune the diet to your needs...  If you are essentially healthy, it may not be as urgent.  I have gained tremendous benefit from the diet without the test by following the food values so that I don't want to eat avoids for my Type, whether Sec or Non...


RH-, ISTJ
Wonderful Wife = A+ Teacher; Darling Daughter = A- SWAMI Explorer
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italybound
Thursday, October 19, 2006, 11:56am Report to Moderator Report to Moderator

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Kyosha Nim
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Kohlrabi is great to grate and use as a cole slaw ingredient. I also grate it and just throw it on my salads. I have eaten it cooked but much prefer it raw.



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BTD Forums    Diet and Nutrition    Eat Right 4 Your Type  ›  Type O Beneficial Veggies

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