I just want to love and be loved Autumn: Harvest, success.
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I understand that the reason some vinegars are poision is because of the sources they are formed from, but are there any acceptable for Os/ O nonnies? Like ketchup would be totes okay, and even mayonnaise, if I could eat vinegar. I mean it doesn't give me an upset stomach, but I am trying to stick to this BTD for my skin's sake. I may just take the risk and bloody well eat them.
The BTD rating for other vinegar: http://www.dadamo.com/typebase4/depictor5.pl?438 The list shows this to be a "gastric irritant", so repeated ingestion of this will probably cause constant digestive system irritation / inflammation / pain... BTW, the food manufacturers use the cheapest they can find, so bet that any ingredients that show vinegar (with no further description) mean this.
"Finally brothers, whatever is true, whatever is honorable, whatever is just, whatever is pure, whatever is lovely, whatever is commendable, if there is any excellence, if there is anything worthy of praise, think about these things." - Phillipians 4:8
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It's not just about what the vinegars are fermented from. There's something about the vinegar-making process that turns healthy red wine into unhealthy red wine vinegar. I'm not sure exactly what though, if it's the acidity or something else.
When I'm overall feeling stronger, I'm not so picky about avoiding vinegar that's been fermented from compliant sources. I did use up the rice vinegar I purchased before starting BTD, and I've had the occasional sushi away from home, knowing it likely had rice vinegar in it. But I no longer purchase vinegar for cooking and I never used it regularly since starting BTD. I do buy corn-based distilled vinegar for household cleaning, and apple cider vinegar for body care (diluted as a hair rinse.)
Apple cider vinegar is neutral for O secretors. I have seen both mayo and ketchup made with apple cider vinegar in health food stores. Another option is to make your own ketchup and/or mayo with compliant ingredients, using lemon juice in place of the vinegar called for in the recipe. Lemon juice spoils faster than vinegar, so the resulting products probably won't keep as long as homemade condiments made with vinegar. Ketchup should freeze OK if you make a big batch and only keep a small amount in the fridge, but mayo gets a weird texture when frozen. That would need to be made frequently (once a week, if not twice) in small batches.
Ruth, Single Mother to 18yo O- Leah, 17yo O- Hannah,and 11yo B+ Jack
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Vinegar sickles blood type A cells.
MIFHI
"Do not try to satisfy your vanity by teaching a great many things. Awaken people's curiosity. It is enough to open minds; do not overload them." Anatole France
"Healthy people have the least overt symptoms from eating avoid foods." Dr. D'Adamo
Andrea, Please explain further as I want to understand and be able to pass on this info.
Explorer tendencies Ao ISFJ Taster Rh+ Sometimes the heart sees better than the eyes. "Until you have loved an animal, part of your soul will have remained dormant." Anatole France "Whisper words of wisdom. Let it be." Sir Paul McCartney
If you follow the BTD, and the brief answer to "why or why not" that is provided on the Food Values page is not satisfactory to you, you will have a tremendously difficult time following this eating plan. I appreciate your frustration - I truly do - but another way to look at it is that Dr. D and his staff of amazing scientists have far more sophisticated questions and answers than we do, and that if with their combined knowledge and expertise, and the astonishing battery of tests that they put all of these food through, if they tell me I'd be better off not eating some of my favorite foods , then I simply trust the authority of the experts and believe in what they have learned. It's a choice I make. Best of luck to you
SWAMI “Let thy food be thy medicine and thy medicine be thy food.” --Hippocrates (460-377 B.C.)
The Encyclopedia of BTD, or whatever it's called, does explain a little about why. And so do some of the books. Not necessarily every single food. It's just a process.
The poster formerly known as "ABNOWAY"
"Finally brothers, whatever is true, whatever is honorable, whatever is just, whatever is pure, whatever is lovely, whatever is commendable, if there is any excellence, if there is anything worthy of praise, think about these things." - Phillipians 4:8
If you follow the BTD, and the brief answer to "why or why not" that is provided on the Food Values page is not satisfactory to you, you will have a tremendously difficult time following this eating plan. I appreciate your frustration - I truly do - but another way to look at it is that Dr. D and his staff of amazing scientists have far more sophisticated questions and answers than we do, and that if with their combined knowledge and expertise, and the astonishing battery of tests that they put all of these food through, if they tell me I'd be better off not eating some of my favorite foods , then I simply trust the authority of the experts and believe in what they have learned. It's a choice I make. Best of luck to you
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I can only tell you what I have learned from Dr. D. I am an A Warrior vinegar bothers my stomach that is enough of a reason for me not to eat it. But if you need a photo here it is.
Vinegar sickles the blood cells of A's here is a picture of the difference between the two cells.
"Do not try to satisfy your vanity by teaching a great many things. Awaken people's curiosity. It is enough to open minds; do not overload them." Anatole France
"Healthy people have the least overt symptoms from eating avoid foods." Dr. D'Adamo
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that ought to convince everyone!
''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've seen it at my store and have been tempted to get some.
The poster formerly known as "ABNOWAY"
"Finally brothers, whatever is true, whatever is honorable, whatever is just, whatever is pure, whatever is lovely, whatever is commendable, if there is any excellence, if there is anything worthy of praise, think about these things." - Phillipians 4:8
Try some Umeboshi Plum vinegar, also known as Ume vinegar.
Although I don't think it's technically a true vinegar, have started using this as a compliant vinegar in fish marinades and in one vinaigrette. Quite good ... glad it's one of my superfoods so I didn't have to go totally vinegar-free. (:
As for tolondontoparis' original question, remember that vinegar is a mild acetic acid solution (better than Windex for cleaning grimy windows), and is created via the oxidation of ethyl alcohol by bacteria (Acetobacter). I've wondered before if vinegar didn't come about when someone let a bottle of wine go well beyond its drinkable stage but s/he was so hard up for a drink of wine that the thought process went something like this: "Yeah, it's really quite nasty but I'll drink it anyway." Then, somehow, this person convinced everyone else that it was good stuff (which is probably how the advent of 1,000-year-old pickled eggs in China came about, as well). <~; Seriously, though, I find it interesting that vinegar is essentially a fermented food or beverage item that has exceeded its 'best by' date and bacteria have metabolised the alcohol into acetic acid (a basic carboxylic acid). The food/beverage from which a particular vinegar originated is often considered to be healthy for human consumption, e.g., red or white wine, apple cider, honey and others, but possibly the process by which the good food is converted to vinegar ends up making the food item too caustic for normal, everyday consumption. Because, franky, vinegar is one of my regular go-to cleansers and disinfectants that I use around the house, and it works very well (but, believe you me, I also had a tough time kicking my 'Cesare' Aceto Balsamico Tradizionale out of the cupboard and to the curb ).
The ingestion of too much vinegar at once, e.g., 8-16 ounces (such as the amounts some people have consumed in belief that vinegar is a cure for cancer), has been reported to cause hemolysis (i.e., your red blood cells rupture), renal failure and/or internal burns/adhesions.
On the other hand, I read a research abstract in which it stated that the study found, from a prophylactic therapy perspective, taking two tablespoons of vinegar immediately prior to a meal appeared to help control post-meal blood sugar spikes in people with type-2 diabetes.
So, like most anything, it has good and bad elements. However, if it's listed as an avoid food, that's the end of the story as far as I'm concerned. It has no place on the menu.
Compliant, me?!? ... I even attended a university whose mascot is one of my ◆ Superfoods! What is food to one man is bitter poison to others.~ Titus Lucretius Carus
Although I don't think it's technically a true vinegar, have started using this as a compliant vinegar in fish marinades and in one vinaigrette. Quite good ... glad it's one of my superfoods so I didn't have to go totally vinegar-free. (:
As for tolondontoparis' original question, remember that vinegar is a mild acetic acid solution (better than Windex for cleaning grimy windows), and is created via the oxidation of ethyl alcohol by bacteria (Acetobacter). I've wondered before if vinegar didn't come about when someone let a bottle of wine go well beyond its drinkable stage but s/he was so hard up for a drink of wine that the thought process went something like this: "Yeah, it's really quite nasty but I'll drink it anyway." Then, somehow, this person convinced everyone else that it was good stuff (which is probably how the advent of 1,000-year-old pickled eggs in China came about, as well). <~; Seriously, though, I find it interesting that vinegar is essentially a fermented food or beverage item that has exceeded its 'best by' date and bacteria have metabolised the alcohol into acetic acid (a basic carboxylic acid). The food/beverage from which a particular vinegar originated is often considered to be healthy for human consumption, e.g., red or white wine, apple cider, honey and others, but possibly the process by which the good food is converted to vinegar ends up making the food item too caustic for normal, everyday consumption. Because, franky, vinegar is one of my regular go-to cleansers and disinfectants that I use around the house, and it works very well (but, believe you me, I also had a tough time kicking my 'Cesare' Aceto Balsamico Tradizionale out of the cupboard and to the curb ).
The ingestion of too much vinegar at once, e.g., 8-16 ounces (such as the amounts some people have consumed in belief that vinegar is a cure for cancer), has been reported to cause hemolysis (i.e., your red blood cells rupture), renal failure and/or internal burns/adhesions.
On the other hand, I read a research abstract in which it stated that the study found, from a prophylactic therapy perspective, taking two tablespoons of vinegar immediately prior to a meal appeared to help control post-meal blood sugar spikes in people with type-2 diabetes.
So, like most anything, it has good and bad elements. However, if it's listed as an avoid food, that's the end of the story as far as I'm concerned. It has no place on the menu.
Wow! You know your stuff! Vinegar is just a crazy concoction, ahhahaa! We humans are crazy
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I'm sure that the "first vinegar" was a result of "wine gone bad" and then a frugal housewife found something to do with it. It's quite useful for preserving foods, and can be used in small amounts to improve the flavors of dishes. In a time when "having enough food" was nowhere near a sure thing, people weren't going to waste anything that might be useful. Vinegar was likely used as a food preservative (making pickles) when there wasn't enough salt available for cultured vegetables. It's certainly healthier to eat foods pickled in vinegar than it is to eat moldy foods or to starve.
But most of us on this forum are lucky not to live in that kind of scarcity. We can improve our health by avoiding certain foods and eating others instead. According to Dr D's research, vinegar is NOT a healthy food for most of us- it's essentially a completely spoiled food. Never mind that it's been consumed for centuries and is a part of most traditional diets, or that it can be made locally in any climate (a big deal for "localvores" who wouldn't want to regularly consume lemon juice when lemon trees don't grow where they live, or "homesteaders" who want to grow all their own food.) Although I do wonder if brine from other cultured foods (grown locally) could be used as a vinegar replacement if you don't want to buy "non locally grown" citrus fruits. Would beet kvass work in place of lemon juice in a salad dressing?
If you want to follow Dr D's food advice, vinegar is something to avoid (with a few exceptions.) if you want to combine Dr D's advice with other dietary ideals, then you need to decide for yourself about vinegar.
Ruth, Single Mother to 18yo O- Leah, 17yo O- Hannah,and 11yo B+ Jack
Can press the juice out of about 20 limes/lemons in three minutes or so (of course, I really like lemons).
Compliant, me?!? ... I even attended a university whose mascot is one of my ◆ Superfoods! What is food to one man is bitter poison to others.~ Titus Lucretius Carus
That is a fancy juicer Conor, but if I were going to spend that kind of money on one, I'd buy this one
“Tomorrow is the most important thing in life. Comes into us at midnight very clean. It’s perfect when it arrives and it puts itself in our hands. It hopes we’ve learned something from yesterday.”
That is a fancy juicer Conor, but if I were going to spend that kind of money on one, I'd buy this one
Too funny ... your juicer's designer, Philippe Starck, is the same person that designed a club in Dallas' West End District called the Starck Club. Some school mates and I used to make regular weekend roadtrips to Dallas from Austin to hang out there in the late '80s.
Compliant, me?!? ... I even attended a university whose mascot is one of my ◆ Superfoods! What is food to one man is bitter poison to others.~ Titus Lucretius Carus
I don't remember how I learned this, but vinegar does the opposite action of green tea. It would therefore demethylate the "front" parts of the genes that can encode for powerfully pathological weaknesses.
Unless it is neutral you might be better off living without it - and don't forget to drink some green tea.
My weight loss goal: 220 lbs. A 6'4" dyslexic oddball: the size of a line-backer, the silhouette of Winnie-the-Pooh.
Conor, my daughter is a graphic designer and thinks Philippe Starck is awesome. I think the juicer looks really cool and alien.
Paul, thanks for the info. I've given up on everything except ume.
“Tomorrow is the most important thing in life. Comes into us at midnight very clean. It’s perfect when it arrives and it puts itself in our hands. It hopes we’ve learned something from yesterday.”
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I appreciate your frustration - I truly do - but another way to look at it is that Dr. D and his staff of amazing scientists have far more sophisticated questions and answers than we do, and that if with their combined knowledge and expertise, and the astonishing battery of tests that they put all of these food through, if they tell me I'd be better off not eating some of my favorite foods 
, then I simply trust the authority of the experts and believe in what they have learned. It's a choice I make.
YIM
).
