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Help Clarify (Peppers A-Nonnie)  This thread currently has 1,217 views. Print Print Thread
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scout
Friday, August 17, 2007, 7:11pm Report to Moderator Report to Moderator
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I'm confused.  On one hand (Type base 4) it says they're okay, I guess in the veggie form but not okay in a powdered form?

I'm referring to the entries under veggies and then under herbs/spices.

Veggie List/ Capsicum sp. Peppers, red, green and yellow, all varieties are a neutral.

Herb & Spice List/ Capsicum sp. Pepper, cayenne, red flakes, jalapeno are avoids.

Thanks!  
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Don
Friday, August 17, 2007, 7:32pm Report to Moderator Report to Moderator

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Sam Dan
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Here is what Dr. D said when you changed/corrected Typebase almost 2 years ago.
Quoted from Dr. D
K, now actually TYPEbase 4 is the definitive source on all things pepper. Interestingly, the confusion extends to the books as well, which makes sense since the book manuscripts have always (since LR) run off of tables as well, but also have to be typeset, which introduces a human factor. The original tables stem from ones done long ago by Steve Shapiro, and some of his classification verbiage snuck in as well, since he occasionally added things or descriptions based upon what I posted on the old message board.

Going back over older notes, it appears that there are two basic categories "peppers" and "pepper". "Peppers" are vegetables. "Pepper" is a spice. There are two basic categories of "peppers" (only delineated by their carotenoid content, hence their color).

"Pepper" contains two categories, but they really have nothing to do with each other. "Black Pepper" contains "Peppercorns" and "White Pepper".  The entry "Cayenne Pepper" (which actually contains anything with capsaicin) which it turns out includes "Red Flakes" "Chili Peppers" and "Jalapeno" which are just a non-dried versions. Sources of capsaicin are actually medicinal herbs and may very well assume other values in disease states, which is different from telling people to eat it as a food.


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

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ironwood55  -  Friday, August 17, 2007, 7:32pm
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scout
Saturday, August 18, 2007, 3:20am Report to Moderator Report to Moderator
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I'm not getting what he's trying to convey.  Sorry to be thick headed.

Which peppers can an A nonnie safely eat ?

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ironwood55  -  Saturday, August 18, 2007, 3:21am
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purlgirl
Saturday, August 18, 2007, 3:45am Report to Moderator Report to Moderator

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I believe we can have the vegggies (bell peppers)
but not the pepper as in peppercorns.

Now chilies confuse me. Hope someone else can help.
I avoid anything hot bc it causes me grt pain, but my DB (also an A) loves them (no pain).
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scout
Saturday, August 18, 2007, 6:43am Report to Moderator Report to Moderator
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Thanks!  It's the chiles/hot stuff I'm interested in most!  I eat the bell peppers.  

Anyone?
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geminisue
Saturday, August 18, 2007, 9:31am Report to Moderator Report to Moderator

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For A Non neutral
For A Sec avoid
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scout
Saturday, August 18, 2007, 3:36pm Report to Moderator Report to Moderator
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Still not there!    Maybe if I give more information about the specific items I'm unsure of.  I avoid black/white pepper ground or otherwise.  I eat BELL peppers (any colors).

It's the HOT ones I need clarification on.  Thanks again!  

DRIED/POWDERED:
Yes or No?
cayenne (no?)
chili powder? (okay if it's a mixture, right?)
Jalapeno?
ancho?
serrano?
chipotle?



FRESH/RAW/CANNED
Yes or No?
jalapeno?
Thai chili pepper ?
serrano?
poblano?
ancho?
chipotle?
ANY fresh/raw/canned red or green HOT peppers
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geminisue
Saturday, August 18, 2007, 5:05pm Report to Moderator Report to Moderator

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PEPPER/ CAYENNE/ RED FLAKES/ JALAPENO/ CHILI    avoid

green/yellow/red bell -neutral for nonnies        avoid for sec


if I read it right in typebase.
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Lola
Saturday, August 18, 2007, 5:11pm Report to Moderator Report to Moderator

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scout, I feel your pain!
I know you want your hot stuff, but.....alas!

make those infrequent neutrals...like a once a month thing...
how does that sound?


''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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scout
Sunday, August 19, 2007, 10:03pm Report to Moderator Report to Moderator
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I'm still confused but I'm going to follow your advice, Lola, coupled with LR  
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Lola
Monday, August 20, 2007, 3:09am Report to Moderator Report to Moderator

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fine!


''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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scout
Monday, August 20, 2007, 3:41am Report to Moderator Report to Moderator
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Quoted from lola
fine!


Do you mean that?  

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Lola
Monday, August 20, 2007, 3:45am Report to Moderator Report to Moderator

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''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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scout
Monday, August 20, 2007, 12:34pm Report to Moderator Report to Moderator
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Have I angered you (certainly not my intention)?  I really need more definitive answers.

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ironwood55  -  Monday, August 20, 2007, 12:34pm
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Lola
Monday, August 20, 2007, 4:08pm Report to Moderator Report to Moderator

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definite is no capsicum for As........but individuality here is key.


''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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scout
Monday, August 20, 2007, 11:46pm Report to Moderator Report to Moderator
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Quoted from scout
I'm confused.  On one hand (Type base 4) it says they're okay, I guess in the veggie form but not okay in a powdered form?

I'm referring to the entries under veggies and then under herbs/spices.

Veggie List/ Capsicum sp. Peppers, red, green and yellow, all varieties are a neutral.

Herb & Spice List/ Capsicum sp. Pepper, cayenne, red flakes, jalapeno are avoids.

Thanks!  


Here's where my confusion started, with my first post in this thread.  They're both Capsicum and they both say ALL VARIETIES.  


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ironwood55  -  Monday, August 20, 2007, 11:47pm
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Don
Tuesday, August 21, 2007, 2:38am Report to Moderator Report to Moderator

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Just because both bell peppers and other chili peppers are both from the plant genus classification:

Kingdom: Plantae
Division: Magnoliophyta
Class: Magnoliopsida
Subclass: Asteridae
Order: Solanales
Family: Solanaceae
Genus: Capsicum

does not mean that both types of peppers produce capsaicin. In the quote I provided Dr. D made the distinction that the PEPPER/ CAYENNE/ RED FLAKES/ JALAPENO/ CHILI entry is anything with capsaicin, which is probably everything except for bell peppers.
Quoted from Wikipedia - Bell pepper
http://en.wikipedia.org/wiki/Bell_pepper
Bell pepper is a cultivar group of the species Capsicum annuum. Colors of the fruit include red, yellow, green and orange. Bell peppers contain a recessive gene that prevents capsaicin from being produced, so they lack the spiciness that many other varieties of peppers have. Bell peppers are sometimes grouped with less pungent pepper varieties as "sweet peppers".

These typebase entries refer to bell peppers:
PEPPERS/ GREEN AND YELLOW/ ALL VARIETIES
PEPPERS/ RED/ ALL VARIETIES


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yaeli
Tuesday, August 21, 2007, 3:02am Report to Moderator Report to Moderator

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Don, thank you for finding and bringing the info and making it eventually clear to me too.

Scout, thank you for not giving up on the subject.

Ever so grateful!



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Lola
Tuesday, August 21, 2007, 4:24am Report to Moderator Report to Moderator

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yes Don thanks!
capsaicin is what I was thinking about when I wrote capsicum.....
now we know the difference!


''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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scout
Tuesday, August 21, 2007, 12:48pm Report to Moderator Report to Moderator
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CHILI POWDER

General Description:

A powdered seasoning mixture of dried CHILES, garlic, oregano, cumin, coriander and cloves.

--------------------------------------------------------------------------------

SCIENTIFIC NAME: CAPSICUM SPP.

FRANCAIS: POUDRE DE PIMENT


TYPE A:
--------------------------------------------------------------------------------
Secretor:
AVOID: Flocculates serum or precipitates serum proteins.

Non Secretor:
NEUTRAL

TYPEBASE4 INDEX >> HERB/SPICE >>


Thanks, Don, maybe that could be made clearer somehow, where's that link from?    I don't recall reading anything about capsaicin in the typebase.
 Yet, chile powder--which is clearly hot, is a neutral for A-Nonnies in the type base.  Guess I'll use the chili powder?  



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Don
Tuesday, August 21, 2007, 2:18pm Report to Moderator Report to Moderator

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Quoted from scout
maybe that could be made clearer somehow, where's that link from?    I don't recall reading anything about capsaicin in the typebase.
 Yet, chile powder--which is clearly hot, is a neutral for A-Nonnies in the type base.  Guess I'll use the chili powder?

I don't understand your question about where the link is from. If you click on the link it will take you to the webpage.

The information about capsaicin came from Dr. D. in the quote I provided in the 2nd post of this thread. He posted that information on Nov. 4th, 2005 after doing a review and making typebase changes on the pepper entries.

I don't think that Dr. D looked at the Chili Powder and therefore didn't change it when he was requested to do a review on the peppers/pepper typebase entries. At that time the Chili Powder entry wasn't mentioned as part of the request and he didn't mention it in his post review comments. The current Chili Powder values match the old pepper spice food values. I just think that unfortunately the Chili Powder entry wasn't changed/corrected and it should have been.

Chili Powder is a food product that obviously contains a capsaicin containing pepper. I would evaluate it based on the individual ingredients. I wish all food products were removed from typebase. Most of them have been compared to the earlier typebase versions and the books.

If I were a type A non-secretor I would not consider chili powder a neutral, but you can choose to do whatever you want.


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Lola
Tuesday, August 21, 2007, 3:14pm Report to Moderator Report to Moderator

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chili powder ain t that hot.....I personally think it is done with sweet pimentos, but I might be wrong.


''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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scout
Wednesday, August 22, 2007, 3:43am Report to Moderator Report to Moderator
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Quoted from ironwood55

I don't understand your question about where the link is from. If you click on the link it will take you to the webpage.

The information about capsaicin came from Dr. D. in the quote I provided in the 2nd post of this thread. He posted that information on Nov. 4th, 2005 after doing a review and making typebase changes on the pepper entries.

I don't think that Dr. D looked at the Chili Powder and therefore didn't change it when he was requested to do a review on the peppers/pepper typebase entries. At that time the Chili Powder entry wasn't mentioned as part of the request and he didn't mention it in his post review comments. The current Chili Powder values match the old pepper spice food values. I just think that unfortunately the Chili Powder entry wasn't changed/corrected and it should have been.

Chili Powder is a food product that obviously contains a capsaicin containing pepper. I would evaluate it based on the individual ingredients. I wish all food products were removed from typebase. Most of them have been compared to the earlier typebase versions and the books.

If I were a type A non-secretor I would not consider chili powder a neutral, but you can choose to do whatever you want.


Thanks, Don, I meant to say the information from Dr. D., not the link.
I guess I'll just play it by ear.  
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scout
Wednesday, August 22, 2007, 3:52am Report to Moderator Report to Moderator
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Quoted from lola
chili powder ain t that hot.....I personally think it is done with sweet pimentos, but I might be wrong.



The chili powder I have is fairly hot!    I spose I could be doing a lot worse than eating little spicy food on occasion.  

Thanks again, Lola for your contributions!

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scout
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Quoted from yael_p
Don, thank you for finding and bringing the info and making it eventually clear to me too.

Scout, thank you for not giving up on the subject.

Ever so grateful!



You're welcome!  Thanks everyone  

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Lola
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Quoted Text
I'll just play it by ear.


meaning if ears start hurting, that might be a sign of too much capsaicin!!


''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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Captain_Janeway
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Quoted from lola
chili powder ain t that hot.....I personally think it is done with sweet pimentos, but I might be wrong.

I agree here, not at all hot to me. If it has capsasin it must be very minimal. Anyway Scout, I use it in my homemade bean dip with nada problem.


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scout
Wednesday, August 22, 2007, 1:00pm Report to Moderator Report to Moderator
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I'll be careful, I cannot tolerate too much (hot) spice anyway, it's just a pinch for flavoring, mostly.  
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scout
Thursday, August 23, 2007, 12:43am Report to Moderator Report to Moderator
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Quoted from Martian_Sunset

I agree here, not at all hot to me. If it has capsasin it must be very minimal. Anyway Scout, I use it in my homemade bean dip with nada problem.


Thanks, Cap'n  
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TJ
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Wow, that is a complex issue!  Let me see if I have it straight now:

There are two types of pepper(s):
(1) peppercorns; and
(2) vegetables.

Of the vegetables, there are two types: "hot" peppers (w/ capsaicin), and "sweet" peppers (w/o capsaicin).  I don't think the color of the pepper matters.

Basically, no blood type should eat peppercorns (http://www.dadamo.com/typebase4/depictor5.pl?291); only Bs and Os should eat "hot" peppers; and only Bs, Os, and A-nons should eat "sweet" peppers.  Can someone correct me if I'm wrong?

A further source of confusion seems to be that, among herbs and spices, some "pepper" comes from ground peppercorns, and some comes from dried, ground vegetable peppers (i.e.my can of Sauer's Ground Cayenne Pepper): yet another reason why it's important to carefully read labels!
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Lola
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''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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