By the way. You shouldn't be so uptight about them spices. As long as you don't eat them every day, but just once every one og two weeks, it would not harm you (that's how I read and understands the bloodtype diet). You are just adviced not to eat them every day or as part of your daily menu. Remember, Avoids is not mere poisons. They behave rather badly in your organism thats right, and if they are used extensively they could - perhaps - build up chronic diseases or damages over many many years. But they are NOT downright poisons like Arsenic, Cadmium, lead, pesticides or Quicksilver for example to name some my mind could conjure on the spot.
Cinnamon is only a Tier 2 avoid for type B secretors.
Therefore, if you are in good health, at proper weight, not as concerned about your health, and are not Rh-, A2, MM, or a non-secretor, then cinnamon could be considered neutral. Otherwise, it is recommended to avoid it.
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what does A2 have to do with type B?
cinnamon is neutral for As.
''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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ahh ok..... thanks Don!
''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!
Lola, I am curious about your usual spice mix...I'm not being lazy...I have my "Live Right " right here..., but for O's the spices that are bennies are few...like tier 2 ....parsley and turmeric. curry is mentioned but if curry powder is meant, it contains many things, cinnamon, and whatever...so I didn't include it....What do you use?
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check the book erfyt page 72 and 73..... choose whichever make you happy....I did add neutrals, too... over 29 of them..... no cocoa or carob, though.....check it out.
''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!
Yes allspice is a mix of 4 spices, and Cinnamon (or rather Cassia bark witch is used in China, where allspice originates from) is one of them. ...
Oh! I'm so embarrassed. I confused allspice with five-spice powder. Doh! Well, you should know by reading my comment. I must try not to be so clever, when I am communicating in english! I am just a pesky Springtime-freako according to my ranking here, so I can be as stupid as I want to Hehe, at least I learned something new myself.
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no biggie!
''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!
So now I have checked and the recipe calls for Cassia (poor mans cinnamon), star anise, clove and fennelseeds. Then you can add sizhuanpepper as the fifth spice or a combination of ground ginger and cardamom.
I don't like it. Its rather "licorice-ish" in taste and that's not my favourite flavour.
So now I have checked and the recipe calls for Cassia (poor mans cinnamon), star anise, clove and fennelseeds. Then you can add sizhuanpepper as the fifth spice or a combination of ground ginger and cardamom.
I don't like it. Its rather "licorice-ish" in taste and that's not my favourite flavour.
Bye for now... Lasse
Licorice is supposed to be good for B's !!
I think I will try it, however; I'm NOT sure about fennel and star anise ?? I just checked in Typebase ... and it's NOT on the list ...
Cloves r neutral for me and ginger and cardamom ; I use them all the time anyways !!
''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!
Allspice {Pimenta dioica - Myrtaceae} Star Anise {Illicium verum - Illiaceae} Szechuan Pepper, Prickly Ash {Zanthoxylum piperitum - Rutaceae} Cassia, Cinnamon (US), Indonesian Cinnamon (UK) {Cinnamomum aromaticum or C. cassia - Lauraceae} True Cinnamon, Ceylon Cinnamon {Cinnamomum verum or C. Zeylanicum- Lauraceae}
Allspice is the dried unripe fruit of the 'Myrtle Pepper Tree'. Star Anise is unrelated to Anise the flavouring, thou a wonderful seasoning. Confusingly there are native plants in US and Mexico in the same genus known as Anise. Cassia is the same as US Cinnamon. Real Cinnamon has a mucher richer flavour. Cassia Leaves are used in Tamil and Bangladeshi cuisine to wrap sweet pastry fillings {akin to the asian use of wrapping rice balls with Palm leaves - as it allows the contents to stay fresher longer}. Szechuan Pepper is the fruits/seeds of one type of Prickly Ash Shrub/Tree and has a citrussy spicy zing, a cousin to the variety used for the Japanese 'Sanshou'. However, Sanshou is the leaves which 'leaves' a strictly citrusy aftertaste in the mouth.
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
I think I will try it, however; I'm NOT sure about fennel and star anise ?? I just checked in Typebase ... and it's NOT on the list ...
Cloves r neutral for me and ginger and cardamom ; I use them all the time anyways !!
Thanks for sharing that Five-spice powder
If you want to do it the traditional way Lisa, you should use it in chinese recipes. Not everyone you could think of, but specific recipes calls for Five-Spice.
It has been several years since I did any chinese cooking, but I was into it for a certain period, but then my attention went elsewhere. A really really really good, informative, easy-to-use and straight forward book is written by a certain miss Yan-kit So ("Yan-kit's Classic Chinese Cookbook"). Chinese cooking is in fact (or can be) quite easy, once you get the hang of it. And if your Diet calls for vegetables it is a teasure trove of unresistable recipes. There are also a heap of snack-like dishes, that can be made in an instant, and eaten troughout the day if one wants, because traditional chinese meals consists of many different small dishes surrounding a few stables. Oh, now stop me please someone.... I could write a book about this, and I haven't even mentioned the soups yet!
Lasse, "Gastronaut" from... Denmark in Scandinavia
If you want to do it the traditional way Lisa, you should use it in chinese recipes. Not everyone you could think of, but specific recipes calls for Five-Spice.
It has been several years since I did any chinese cooking, but I was into it for a certain period, but then my attention went elsewhere. A really really really good, informative, easy-to-use and straight forward book is written by a certain miss Yan-kit So ("Yan-kit's Classic Chinese Cookbook"). Chinese cooking is in fact (or can be) quite easy, once you get the hang of it. And if your Diet calls for vegetables it is a teasure trove of unresistable recipes. There are also a heap of snack-like dishes, that can be made in an instant, and eaten troughout the day if one wants, because traditional chinese meals consists of many different small dishes surrounding a few stables. Oh, now stop me please someone.... I could write a book about this, and I haven't even mentioned the soups yet!
Lasse, "Gastronaut" from... Denmark in Scandinavia
Hi Lasse and thank-u so much for sharing that !!
I'm really interested in using the Five-Spice and YES I do eat alot of vegetables !!
''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!
I love this thread! So interesting. OK. Lola.....! I took the challenge! Made my own spice mix to go on everything! It is.... welllll, less than yummy.....but I will tweak it as I use it and eventually wll have a great mix! (You know turmeric is really strong in large doses!!!!)
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and adds a distinctive color to everything!!
''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!
Huh? I guess I need to read up on what Tier 1 and Tier 2 are. Where do I find a list of the differences b/t the two? My family just might fit into Tier 2, not being overweight and in good health (though I'm a nonnie---why does that make a difference? Because we're more sensitive to lectins?)
Lasse, my understanding based on the label on my allspice container is that allspice is a different spice altogether, it's just that it happens to have the FLAVOR of several spices mixed, hence its name.
ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.
"Everything is permissible for me, but not everything is beneficial..."Â Â I Corinthians 6:12
Yes Ribbit. Schluggell metioned it in his post up there ^^ somewhere. Dried Myrtle pepper fruit or something. My guess would be the same as yours, that the "all" refers to the taste of all (or many other) spices. Are we right Herr Schluggell?
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Well, you should know by reading my comment. 
Hehe, at least I learned something new myself. 
