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BTD Forums    Diet and Nutrition    Eat Right 4 Your Type  ›  Turnips or rutabagas
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Adopted4
Saturday, April 27, 2013, 7:26pm Report to Moderator Report to Moderator

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I've read the typebase index the descriptions of turnips and rutabagas, but I"m still uncertain when I"m grocery shopping which is which. I've seen turnips much more frequently in the stores than rutabagas, but a week ago I was in a grocery store I don't shop in very often and they had rutabagas  (or so I thought). I bought them assuming the label was correct.

The typebase says rutabagas have yellow flesh, and turnips have purple tops with white flesh. What I purchased had a slight purple hue on top, but after peeling I discovered they were white fleshed.

I much prefer to buy rutabagas as they are diamond foods on both my husband's and my SWAMI's, unlike turnips which are both black dots.

I'm a bit perplexed and wonder if employees in grocery stores may not always be accurate in labeling their produce? I've also found that labeling the many different kinds of peppers is often vague and unclear which is relevant for many blood-typers.


Coleen ISF-J, Non-Taster
"Religion that God our Father accepts as pure and faultless is this: to look after orphans and widows in their distress and to keep oneself from being polluted by the world." James 1:26-27
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Lloyd
Saturday, April 27, 2013, 7:29pm Report to Moderator Report to Moderator

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Turnips are smaller and have a white skin with some purple coloring at the top and white flesh.

Rutabaga tends to be larger with a tan or brown skin that is often waxed, and yellowish flesh.
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Spring
Saturday, April 27, 2013, 8:02pm Report to Moderator Report to Moderator

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Quoted from Lloyd
Turnips are smaller and have a white skin with some purple coloring at the top and white flesh.

Rutabaga tends to be larger with a tan or brown skin that is often waxed, and yellowish flesh.

Most of the time the waxing is very noticeable.


"We are all born ignorant, but one must work hard to remain stupid." -- Benjamin Franklin
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Lola
Saturday, April 27, 2013, 8:06pm Report to Moderator Report to Moderator

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Andrea AWsec
Saturday, April 27, 2013, 8:23pm Report to Moderator Report to Moderator

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Wax is merely applied to keep the moisture inside the rutabaga. Just peel them deeply and boil



MIFHI

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Adopted4
Saturday, April 27, 2013, 9:00pm Report to Moderator Report to Moderator

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The ones I bought were very waxy and large, and looked very much like the rutabagas in the wiki link Lola provided. Still, I wonder why the purple hue was so pale as well as the flesh. Maybe they were nutritionally deficient, thus the lack of color.

I used them in a pot of Ukrainian borscht and everyone really enjoyed the addition, particularly because they tasted like regular potatoes, something I never buy anymore (we do eat sweet potatoes though).

Andrea, I will boil my rutabagas whole next time. The way I prepared them was by peeling and then cutting them into bite sized pieces. WOW, I was afraid I was going to cut my hand open as they were very tough to cut up, unlike potatoes. I"ll never do that again!


Coleen ISF-J, Non-Taster
"Religion that God our Father accepts as pure and faultless is this: to look after orphans and widows in their distress and to keep oneself from being polluted by the world." James 1:26-27
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san j
Saturday, April 27, 2013, 10:45pm Report to Moderator Report to Moderator

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I like either vegetable roasted.


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BCgal
Sunday, April 28, 2013, 1:53am Report to Moderator Report to Moderator

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Steaming them is good too.



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BluesSinger
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Quoted from san j
I like either vegetable roasted.


wow! I have to try this... does it take away the bitterness?
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san j
Sunday, April 28, 2013, 2:49am Report to Moderator Report to Moderator

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I don't find them bitter.
But you can be creative with a marinade/"baste". No reason you can't sweeten them with a touch of honey or apple juice or "compliant" agent. Or simply roast with other vegetables that are sweet, such as parsnips, carrots, winter squash, or sweet onions.


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BluesSinger
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Quoted from san j
I don't find them bitter.
But you can be creative with a marinade/"baste". No reason you can't sweeten them with a touch of honey or apple juice or "compliant" agent. Or simply roast with other vegetables that are sweet, such as parsnips, carrots, winter squash, or sweet onions.


Well I'm a supertaster and they are bitter!  or maybe i'm getting 'old' ones.  
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Lloyd
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Quoted from BluesSinger


Well I'm a supertaster and they are bitter!  or maybe i'm getting 'old' ones.  


They are bitter but rutabaga is the more bland of the two.

Cooking removes the bitterness. Rutabaga makes nice baked 'fries'.

There is no need to sweeten.
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san j
Sunday, April 28, 2013, 6:18pm Report to Moderator Report to Moderator

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Quoted from Lloyd


They are bitter but rutabaga is the more bland of the two.

Cooking removes the bitterness. Rutabaga makes nice baked 'fries'.

There is no need to sweeten.

For you and me, Lloyd, there is "no need to sweeten".
But if she finds them bitter when cooked in other ways and wants to try roasting, including with sweeter vegetables as I suggested, or even with a fruit juice spray/glaze, etc., she may prefer them thus "sweetened"; her tastes are "individual": Power to her.  



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Lloyd
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Quoted from san j

For you and me, Lloyd, there is "no need to sweeten".
But if she finds them bitter when cooked in other ways and wants to try roasting, including with sweeter vegetables as I suggested, or even with a fruit juice spray/glaze, etc., she may prefer them thus "sweetened"; her tastes are "individual": Power to her.  



I am a supertaster and cognizant of the bitter taste of the raw vegetable.  

When fully cooked there is no bitter taste. Therefore there is no reason to sweeten or do any other flavoring in an attempt to cover up bitterness. As addressed. I would hate for someone to use sugar for the wrong reason.

If someone chooses to sweeten because they like things sweet - that is another story.
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ruthiegirl
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Salt is often more effective at modulating the bitter taste than sugar is. If it seems  bitter to you, try adding a bit of sea salt and see if that makes it taste better.


Ruth, Single Mother to 19yo   O- Leah , 18yo O- Hannah, and  12yo B+ Jack


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san j
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I used to roast rutabagas with, as I said, sweeter root vegetables, adding a touch of miso, back in the day when I used to eat miso. It delivers the "sweet via salt" phenomenon of which ruthiegirl writes, BluesSinger, so maybe that'll be your ticket!  


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Lloyd
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Quoted from ruthiegirl
Salt is often more effective at modulating the bitter taste than sugar is. If it seems  bitter to you, try adding a bit of sea salt and see if that makes it taste better.


Interesting idea.

Of course, used in soup or stew there would be no concern.

Fully cooked rutabaga is also an excellent potato substitute and can be served mashed with or without the normal toppings. While some use salt there are many of us who cannot or should not add salt.
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BluesSinger
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Quoted from Lloyd


Interesting idea.

Of course, used in soup or stew there would be no concern.

Fully cooked rutabaga is also an excellent potato substitute and can be served mashed with or without the normal toppings. While some use salt there are many of us who cannot or should not add salt.


Hi there!  No I would not want to sweeten as I have found that Rutabaga and Turnips cooked in Soup actually sweeten up nicely and the bitterness leaves.  I was just concerned that would not happen when roasting!  I can't wait to try them.  Any suggestions for making fries?  i.e. How thin do they need to be to get crispy, what oil to toss them in?  

and salt?  yes you betcha!  

I'm ALWAYS looking for ways to get more vegies in my routine so this is exciting!
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Lloyd
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Quoted from BluesSinger


Any suggestions for making fries?  i.e. How thin do they need to be to get crispy, what oil to toss them in?  

and salt?  yes you betcha!  

I'm ALWAYS looking for ways to get more vegies in my routine so this is exciting!


The thinner they are the faster they cook and the more they crisp.

I use a light coating of spray olive oil with my favorite herbs at about 400 for about an hour, turning about halfway through. You may have to experiment or keep a close eye the first time or two.

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BluesSinger
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Quoted from Lloyd


The thinner they are the faster they cook and the more they crisp.

I use a light coating of spray olive oil with my favorite herbs at about 400 for about an hour, turning about halfway through. You may have to experiment or keep a close eye the first time or two.



Thank you Lloyd!  It's so good when you respond!  I love to see you on the boards as you are a long timer with lots of experience like Lola.  I miss some of the folks who have dropped away.  There use to be young gal who knew alot about cooking.. I can't remember her name for the life of me.. I have not seen her on the boards for quite sometime... she sent me some Tumeric one time... I think she got pregnant and had a baby while she was on line as well... Do you know of whom I speak?

Oh I know.. wasn't it Ribbit???  or Ribbit something?
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san j
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Quoted from Lloyd


The thinner they are the faster they cook and the more they crisp.

I use a light coating of spray olive oil with my favorite herbs at about 400 for about an hour, turning about halfway through. You may have to experiment or keep a close eye the first time or two.


Lloyd, I'm remembering a rutabaga pie or something like that that you blogged about, maybe last year? I recall your providing a photo; I thought, Now that looks great!
BluesSinger, may you enjoy your rutabagas (the Brits call 'em "swedes"?), no matter how you prep 'em!



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BluesSinger
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Quoted from san j

Lloyd, I'm remembering a rutabaga pie or something like that that you blogged about, maybe last year? I recall your providing a photo; I thought, Now that looks great!
BluesSinger, may you enjoy your rutabagas (the Brits call 'em "swedes"?), no matter how you prep 'em!



Thank you Sanj!  And yes LLOYD!!! The pie recipe please!!!
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san j
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http://www.dadamo.com/B2blogs/blogs/index.php/2012/04/29/wine-and-cheese?blog=41
That's where I saw the picture...posted one year ago tomorrow.


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Quoted from san j
http://www.dadamo.com/B2blogs/blogs/index.php/2012/04/29/wine-and-cheese?blog=41
That's where I saw the picture...posted one year ago tomorrow.


In the thread comments below the above thread I found this and with a few adjustments I could have a great pie! Whoa.. can't wait to try this out!!!

http://www.artandlemons.com/2009/02/a-modest-root.html
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These are the ingredients for the cream on the pie in the above link:

do you think I could make this with almonds or walnuts?

Sweet Cashew Cream
1 cup raw cashews
1/8 cup brown rice syrup
1/8 cup maple syrup
1 teaspoon vanilla extract
3/4 cup soy milk (to make a thicker “whipped” cream, use 1/4 cup soy milk)
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aussielady582
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Love rutabaga (swede), esp roasted/baked - nice yang energy for autumn/fall and winter, also in cooked soups.  plus macrobiotic books I've read, rate it hightly for robust health, sweet quality good for pancreas as satisfies sweet craving, and so good for those with hypoglycaemia.
As to 'cashew cream', taste would vary as the nuts used, I think cashews make the creamiest best tasting non-dairy cream, even using dates instead of sweeteners.  a nice summer time topping, as tropical nuts/fruits may be too 'yin' for some people who are not in good health. also soy milk is also yin (weakening and also from a legume) and not health promoting for some bt or gt (like 'hunter' GT).
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Quoted from Adopted4
I've read the typebase index the descriptions of turnips and rutabagas, but I"m still uncertain when I"m grocery shopping which is which. I've seen turnips much more frequently in the stores than rutabagas, but a week ago I was in a grocery store I don't shop in very often and they had rutabagas  (or so I thought). I bought them assuming the label was correct.

The typebase says rutabagas have yellow flesh, and turnips have purple tops with white flesh. What I purchased had a slight purple hue on top, but after peeling I discovered they were white fleshed.

I much prefer to buy rutabagas as they are diamond foods on both my husband's and my SWAMI's, unlike turnips which are both black dots.

I'm a bit perplexed and wonder if employees in grocery stores may not always be accurate in labeling their produce? I've also found that labeling the many different kinds of peppers is often vague and unclear which is relevant for many blood-typers.


Here in the south we cook a lot and I am addicted to rutabagas, my diamond. But the young people who do the stocking in the produce or do the cashiering and price checks do not cook much anymore and are always confused with these older veggies unless they live with family who do traditional cooking! ~SAD~


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Adopted4
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Great baking and preparation ideas, everyone. I love experimenting with cooking/baking methods and seasonings.

When I was at my local grocery store a few days ago, I think I saw some rutabagas on the same shelf as turnips even though the only label overhead was turnips. From now on I will closely examine the exterior and appearance to accurately differentiate between rutabagas and turnips. I feel much more educated on the subject now.  Thanks everyone!


Coleen ISF-J, Non-Taster
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san j
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Quoted from TypeBase
General Description:

This cabbage-family root vegetable resembles a large (3 to 5 inches in diameter) TURNIP and, in fact, is thought to be a cross between cabbage and turnip. The name comes from the Swedish rotabagge , which is why this vegetable is also called a Swede or Swedish turnip . Rutabagas have a thin, pale yellow skin and a slightly sweet, firm flesh of the same color. There is also a white variety but it is not generally commercially available. This root vegetable is available year-round with a peak season of July through April. Choose those that are smooth, firm and heavy for their size. Rutabagas can be refrigerated in a plastic bag for up to 2 weeks. They may be prepared in any way suitable for turnips. Rutabagas, which are a CRUCIFEROUS vegetable, contain small amounts of vitamins A and C.


This could be your problem (emphasized in bold).


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Quoted from Lloyd
I am a supertaster and cognizant of the bitter taste of the raw vegetable.  

When fully cooked there is no bitter taste. Therefore there is no reason to sweeten or do any other flavoring in an attempt to cover up bitterness. As addressed. I would hate for someone to use sugar for the wrong reason.

If someone chooses to sweeten because they like things sweet - that is another story.

As a supertaster I agree with you, Lloyd, and enjoy both of these without a whiff of sweetener after they are cooked. I use them as a sub for potatoes in lamb stew and love it! And anything roasted tastes sweeter to me, no matter what it is.


"We are all born ignorant, but one must work hard to remain stupid." -- Benjamin Franklin
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Adopted4
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Thanks for the tip, San J. They do seem more like a fall and winter vegetable.


Coleen ISF-J, Non-Taster
"Religion that God our Father accepts as pure and faultless is this: to look after orphans and widows in their distress and to keep oneself from being polluted by the world." James 1:26-27
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Quoted from Adopted4
Thanks for the tip, San J. They do seem more like a fall and winter vegetable.

Sure. It's all too easy to forget about seasonality, in a country of such hyperavailability outside Nature's bounds.

I really love grapefruit, for instance, and I was debating yesterday at the store whether I should bother buying a few, it being May. I did buy three, I did eat one yesterday and was disappointed, but I knew that might happen. Yes, there are tricks, and there are unconventional ways to use grapefruit sections and juice, and it's good to know these, too.
But, ah, grapefruit in January!
Likewise, rutabagas.



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BluesSinger
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Quoted from BluesSinger


In the thread comments below the above thread I found this and with a few adjustments I could have a great pie! Whoa.. can't wait to try this out!!!

http://www.artandlemons.com/2009/02/a-modest-root.html


Ok so I finally made this today and I used almonds for the cream. OMG!! This was delicious!  I highly recommend this.  
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Adopted4
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The recipe looks delicious and I'd love to try it. The only challenge is to find rutabagas in the stores now as it is not peak rutabaga season.


Coleen ISF-J, Non-Taster
"Religion that God our Father accepts as pure and faultless is this: to look after orphans and widows in their distress and to keep oneself from being polluted by the world." James 1:26-27
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san j
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Mmmmm. Looks yummy.
I'm thinking Pecan cream, too.


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Quoted from san j
Mmmmm. Looks yummy.
I'm thinking Pecan cream, too.


or maybe walnut!
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The crust on this is so good, it could be a cookie!!!  

http://www.artandlemons.com/2009/02/a-modest-root.html
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Location: Ireland
a rutabaga is a rutabaga and a Swede Turnip is a Swede turnip. A swede turnip is of the mustard family crossed with a rutabaga, done many years years ago in sweden, it is not a  gmo cross but done the old fashioned way There are a few different varieties but the most common one has a purple top with an orangey yellow bottom half and a paler orangey/peachy yellow inside, at times I have found a greeny top with paler bottom half and insides than the purple top but they taste pretty much the same.The soil they are grown in can affect their taste.They keep for months on end if stored in a cool place, or left in the ground over the winter.Small ones do not keep as well and have a softer taste. They are a mainly a winter crop.It is a staple food in our country. I never found them in the western states when I was there and they are just appearing in the french organic shops! I grow my own, very easy to grow but they do not like to much sun or dry so can be grown in the shade in hot countries.
Super steamed, mashed, braised,in stews,stir fries mashed with seaweed and carrots, parsnips or a sweet potato. One of our fav winter foods is grated swede, beetroot and carrot salad tossed in olive oil, lime juice and salt!
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san j
Sunday, May 26, 2013, 7:13am Report to Moderator Report to Moderator

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Quoted from Couann
a rutabaga is a rutabaga and a Swede Turnip is a Swede turnip. A swede turnip is of the mustard family crossed with a rutabaga, done many years years ago in sweden, it is not a  gmo cross but done the old fashioned way There are a few different varieties but the most common one has a purple top with an orangey yellow bottom half and a paler orangey/peachy yellow inside, at times I have found a greeny top with paler bottom half and insides than the purple top but they taste pretty much the same.The soil they are grown in can affect their taste.They keep for months on end if stored in a cool place, or left in the ground over the winter.Small ones do not keep as well and have a softer taste. They are a mainly a winter crop.It is a staple food in our country. I never found them in the western states when I was there and they are just appearing in the french organic shops! I grow my own, very easy to grow but they do not like to much sun or dry so can be grown in the shade in hot countries.
Super steamed, mashed, braised,in stews,stir fries mashed with seaweed and carrots, parsnips or a sweet potato. One of our fav winter foods is grated swede, beetroot and carrot salad tossed in olive oil, lime juice and salt!

Mmm. You're making me hungry.
Tell me: That grated root salad: Do you blanch the vegetables or leave them raw?



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PrincessMia
Sunday, May 26, 2013, 1:41pm Report to Moderator Report to Moderator

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I love mixed roasted vegetables tossed with a mixture of olive oil, maple syrup, dijon mustard and parsley. Sooo good.


Was honored to represent the BTD in the First for women magazine. Shelley
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BTD Forums    Diet and Nutrition    Eat Right 4 Your Type  ›  Turnips or rutabagas

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