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BTD Forums    Diet and Nutrition    Eat Right 4 Your Type  ›  Saurkraut
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Saurkraut  This thread currently has 2,626 views. Print Print Thread
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resting
Saturday, November 11, 2006, 1:45am Report to Moderator Report to Moderator

probable non-sec
Sam Dan
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wow MoDon,

what you said really blew me away.  For a long, long time I assumed that the 'reason' for avoids was in fact a lectin issue if there wasn't a vinegar, sugar issue.  Since there is no descriptive data on cabbage lectin ... does this mean that no lectin exists and we are to avoid it because Dr D says it is avoid?  There is no statement about what it does  ... just that we are to avoid.

I had assumed that even without a lectin characterization, there is still a lectin (not yet characterized) ... am I wrong?

John


“The object of life is not to be on the side of the majority but to escape finding oneself in the ranks of the insane.” – Marcus Aurelius

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Don
Saturday, November 11, 2006, 1:55am Report to Moderator Report to Moderator

Rh-, MN
Sam Dan
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I assume that the reason cabbage is an avoid has nothing to do with a lectin since a lectin is not specified and it is not mentioned in the reason it is an avoid for type A. Therefore, I assume it must be some other compound in cabbage that is the problem.

Heidi alluded to this too: http://www.dadamo.com/forum/archive7/config.pl?read=31380


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

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ironwood55  -  Saturday, November 11, 2006, 2:11am
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Laura P
Saturday, November 11, 2006, 2:04am Report to Moderator Report to Moderator

Kyosha Nim
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The lectin issue is interesting, but that quote from Heidi is completely irrevelavant.  I have cooked red cabbage as well and enjoyed it quite a bit.  You can cook broccoli and make it smell badly



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Art Hoppe


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Vicki
Saturday, November 11, 2006, 2:31am Report to Moderator Report to Moderator

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Sun Beh Nim
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Here's what typebase4 says about cabbage juice:

Quoted Text

Cabbage juice is famous for its ulcer-healing capabilities, but should be used only in conjunction with a doctor's prescribed therapy for ulcer treatment.
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Vicki
Saturday, November 11, 2006, 2:36am Report to Moderator Report to Moderator

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Sun Beh Nim
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Another interesting thread:

http://www.dadamo.com/forum/archive5/config.pl?read=7255

See the first paragraph about the perishability of cabbage juice.
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Laura P
Saturday, November 11, 2006, 3:05am Report to Moderator Report to Moderator

Kyosha Nim
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I am thinking that saurkraut is perhaps one of those foods that changes status amazingly due to specific disease



If there is no God, who pops up the next Kleenex?
Art Hoppe


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Lola
Saturday, November 11, 2006, 3:31am Report to Moderator Report to Moderator

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Sa Bon Nim
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yes Laura...
in the cancer book for example:
cabbage juice is a neutral allowed frequent and should be consumed within a minute of juicing for max effect. (an avoid for nonnies)

cabbage is still an avoid, though....


''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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ISA-MANUELA
Saturday, November 11, 2006, 8:17am Report to Moderator Report to Moderator
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I've had alltimes stomaccramps with this stuff... very ykes and I don't like it
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Laura P
Saturday, November 11, 2006, 6:08pm Report to Moderator Report to Moderator

Kyosha Nim
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Just because you don't like something doesn't mean it is not good.  Plus it is neutral for you so theoretically you should do fine with it



If there is no God, who pops up the next Kleenex?
Art Hoppe


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Vicki
Saturday, November 11, 2006, 6:58pm Report to Moderator Report to Moderator

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Typebase mentions that you should rinse the kraut before using it!  
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ISA-MANUELA
Saturday, November 11, 2006, 9:40pm Report to Moderator Report to Moderator
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nope, Laura ....perhaps a question of my own individuality .....mostly all kinds of krauts give me
gas ...very and stomachcramps
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Schluggell
Tuesday, November 14, 2006, 8:55am Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from John_McDonell_O+
...Am curious to know if naturally-fermented turnip is available anywhere...


Its called "Aka Kabu" in the Japanese market - its red because of the Red Shiso {Perilla frutescens} used in the pickling brine. If you look hard, or meet an elderly Japanese, they will have natural ones -There are 'red turnips' but that is not what is used for the pickles...



Herr Schlüggell -- Establish a Garden; Cultivate Community. "To see things in the seed, that is genius. He who obtains has little. He who scatters has much. The way to do is to be." -Lao Tzu
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Schluggell
Tuesday, November 14, 2006, 9:02am Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from Vicki
Here's what typebase4 says about cabbage juice:...


The TYPEBAse is too vague on this - Many times what is referred to for the healing properties is "Cultured Cabbage Juice" from real Sauerkraut - due to the Lactic ferment not found in the fresh juice.

The TYPEBase doesn't specify whether it is 'Raw' or 'Cultured' Cabbage Juice.



Herr Schlüggell -- Establish a Garden; Cultivate Community. "To see things in the seed, that is genius. He who obtains has little. He who scatters has much. The way to do is to be." -Lao Tzu
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TypeOSecretor
Tuesday, November 14, 2006, 9:42am Report to Moderator Report to Moderator

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http://www.simply-natural.biz\Harsch-Crock-Pot.php has a recipe to make saurkraut in something called a Harsch Fermenting Crock Pot.

Maybe the recipe can be adapted to a homemade container.

This page also has a recipe for green beans which must be prepared in a certain way or they will become poisonous.
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Vicki
Tuesday, November 14, 2006, 1:26pm Report to Moderator Report to Moderator

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Schluggell,

Under saurkraut, typebase mentions rinsing the kraut before using it.  I suppose due to the risk of mold.  This seems to mesh with the idea that fresh cabbage juice must be used quickly (due to risk of mold).  You'll note that brined and vinegar pickles are listed separately in typebase.  
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Laura P
Tuesday, November 14, 2006, 1:48pm Report to Moderator Report to Moderator

Kyosha Nim
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I have decided that I think you are right Vicki, I think it is the mold issue and not the actual substance, I have a feeling the same is true for many other avoid food for A's alot of it probabally has to do with the fact that the bacterial ecology in the A gut can easily spin out of control and thus things like saurkraut and other wild fermentation could be dangerous.  Notice in Polyflora A, the make up of bacteria, very specific and interesting mix I would say, especially the focus on bifus which is known to be a colonizing bacteria that can easily over grow (however is the most abundent bac. in a babies gut) and the absence of acidophious



If there is no God, who pops up the next Kleenex?
Art Hoppe


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Tuesday, November 14, 2006, 3:13pm Report to Moderator Report to Moderator

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Sam Dan
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ty very much Schluggell, Vicki, and Laura,

put together this is a very good analysis since I think of fermented foods as being most helpful when on a winter-regime.  When split along blood-types and mold susceptibility such 'avoid' issues becomes clear.  Avoidance of mold is a large factor for O-nonnies too.

John


“The object of life is not to be on the side of the majority but to escape finding oneself in the ranks of the insane.” – Marcus Aurelius


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ironwood55  -  Tuesday, November 14, 2006, 3:16pm
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Schluggell
Tuesday, November 14, 2006, 3:50pm Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from Vicki
...You'll note that brined and vinegar pickles are listed separately in typebase.  


However, the TYPEBase has virtually the same results and the Same description for Brined and Vinegared Pickles {WHich Thank You I hadn't noticed the separate entries before - Ohh those pesky little Elves}.
Technically the Brined would not be with Vinegar, as that is rightly 'Pickled'. Brined in the proper sense means salted {Lactic ferment}.



Herr Schlüggell -- Establish a Garden; Cultivate Community. "To see things in the seed, that is genius. He who obtains has little. He who scatters has much. The way to do is to be." -Lao Tzu
Bruno Manser, Ned Lud, August Sabbe, Richard St. Barbe-Baker, Eddie Koiki Mabo, Masanobu Fukuoka
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Vicki
Tuesday, November 14, 2006, 4:01pm Report to Moderator Report to Moderator

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Sun Beh Nim
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Correct, and brined pickles made without vinegar are a Type A non-secretor avoid.  
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