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BTD Forums    Diet and Nutrition    The GenoType Diet  ›  GT3 Teachers discussion...ch-ch-changes :-)
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GT3 Teachers discussion...ch-ch-changes :-)  This thread currently has 5,179 views. Print Print Thread
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Gumby
Thursday, December 27, 2007, 4:22pm Report to Moderator Report to Moderator

GT3 Teacher!
Ee Dan
Posts: 655
Gender: Female
Location: BC Canada
Age: 49
Like the book says....Welcome, teachers!

I guess the number of changes from what we were eating to what the new guidelines say depends on which things were 'big' in our daily diets.  I am still absorbing the changes, but for me the big ones to lose are spinach, collard greens, beet greens, cauliflower, celery, asparagus, portabellos...and that is just the live foods category !  Also surprised that broccoli is now neutral.  A lot of my 'go to' bennies are going to have to change!

From other categories, rye flour, white wine (ok I still might have to have that once in a while...), white rice, basmati rice...well, that is all that pop to my mind right now.  Oh, macadamia nuts!

Very excited that so many more fruits are superfoods, and some new veggies like bok choy, beets, squash.  Garlic is now neutral too which feels strange .  Also some new grains are superfoods.

And, thank heavens, red wine is still at least neutral!!!

and have you seen all the new cheese choices????  Unfortunately I am allergic to cow dairy, but maybe with these changes that sensitivity will start to go away...a girl can dream!

What are you going to miss and what are you excited about adding?

And, how well do you feel you fit the profile for teacher in the other aspects of the strength tester?  I don't fit too many, but the height/finger/blood type doesn't lie so I guess this is me!


Embracing my A-ness!    (Ok, that is waaaay better in print than it is out loud!      )

A+Sec Teacher follwing GT3/SWAMI diet
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Gumby
Thursday, December 27, 2007, 4:43pm Report to Moderator Report to Moderator

GT3 Teacher!
Ee Dan
Posts: 655
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Location: BC Canada
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and coconut oil is now a superfood!  Wow, that is unexpected.  But it does mean that I can now eat this raw food fudge that a local lady makes...she has a carob version now so I will also get the superfood carob in there too!    Must recheck the fruit and nut list that is in there though...may have to start making my own.

This is fun, it is almost like starting over except from a really good place.  I have been very compliant on the btd for over a year, so I feel like I can have a black dot here and there and it won't do me any harm.  Not that I would start buying and eating them at home, but if I am out and there is an olive tray....I am having a green olive!!!


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Lloyd
Thursday, December 27, 2007, 4:46pm Report to Moderator Report to Moderator

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If 'black dots' (and avoids) have been a part of your diet on the BTD you may want to forego them for a few months.  
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Gumby
Thursday, December 27, 2007, 6:47pm Report to Moderator Report to Moderator

GT3 Teacher!
Ee Dan
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Location: BC Canada
Age: 49
ok Lloyd...I'll avoid the black dots that were ok previously.   But I have not had an olive in 14 mos!   Even so, being the A that I am, I will probably try to steer clear of all the black dots for a while...if not forever.  

In some cases I am not sure I am brave enough to eat a black dot...like with peppers and tomatoes.  They used to be things I ate all the time pre-BTD, and cutting them cold turkey was the only way.  I think in my psyche they still scream AVOID to me.  Still, nice to know that if I ate a bite of one accidentally as an ingredient in something, I would not self combust on the spot.

Cabbage...there is another surprise!  Superfood now, from avoid.  Who'd've thunk?

I hope more teachers come along soon! I am lonely!  !


Embracing my A-ness!    (Ok, that is waaaay better in print than it is out loud!      )

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674
Thursday, December 27, 2007, 7:01pm Report to Moderator Report to Moderator
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I haven't done the whole test yet but it seems that I'm a teacher also.
I like the food changes.  But this time instead of giving away my avoid foods, like rye flour and crackers, black eye peas, I'll just finish eating them.
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Gumby
Thursday, December 27, 2007, 7:08pm Report to Moderator Report to Moderator

GT3 Teacher!
Ee Dan
Posts: 655
Gender: Female
Location: BC Canada
Age: 49
Yes, ligliaC, I think I will do the same with some of my foods.  Those that are ok for my hubby I will let him eat.  Those that were not my favourites to begin with I will toss.  But some things I may have to have a ceremonial last meal with .


Embracing my A-ness!    (Ok, that is waaaay better in print than it is out loud!      )

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Victoria
Thursday, December 27, 2007, 8:08pm Report to Moderator Report to Moderator

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More Teachers will come along as everyone figures out their Genotypes.  Some of the changes will be welcomed and exciting and some will be scary if we have been feeling safe with a meal plan that has rearranged itself.

One note on the coconut oil;  The oil that Dr. D is recommending  is Extra Virgin, and not the commercial oil.



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion
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MyraBee
Friday, December 28, 2007, 12:14am Report to Moderator Report to Moderator

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My son is a Teacher.  He is at the Pakistan Food Store purchasing Goat as we speak.  I'm encouraging him to join the boards and especially, this thread.

Update--he just called from the fish store--loading up on cod, perch, and escargot.  

I'm a proud Mom!  


"We are not human beings having a spiritual experience. We are spiritual beings having a human experience." Pierre Teilhard de Chardin
http://www.stillspeaking.com
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Gumby
Friday, December 28, 2007, 12:27am Report to Moderator Report to Moderator

GT3 Teacher!
Ee Dan
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Location: BC Canada
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Myra, give us an update once he tries the goat.  I've never eaten it...not sure I want to ! Thankfully, the red meat isn't necessary for us...not sure I could ever choke down mutton either.

Now emu and ostrich on the other hand, I can get behind that!


Embracing my A-ness!    (Ok, that is waaaay better in print than it is out loud!      )

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Lloyd
Friday, December 28, 2007, 2:05am Report to Moderator Report to Moderator

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Quoted from Gumby
Myra, give us an update once he tries the goat.  I've never eaten it...not sure I want to ! Thankfully, the red meat isn't necessary for us...not sure I could ever choke down mutton either.

Now emu and ostrich on the other hand, I can get behind that!



I think if you put the goat in a legume dish (think Indian) you might enjoy it.
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John
Friday, December 28, 2007, 2:29am Report to Moderator Report to Moderator
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Hi, I am Myrabee's son, John. I went to Deshi Curry our Local Indian Resturaunt for dinner. I had a great goat curry, and am feeling a lot better already. The goat was very tender, very good. The only gripe I had about it was the bones. But at $3.50 lb it wasn't bad at all. There are local Pakistani -Hallal markets here in Wichita, but sometimes they just have the goat wrapped in saran wrap. This looks very good and it is from Australia. I haven't cooked it yet but the lady at the store said to broil it first, make your sauce - curry, and pour it over in a baking dish and bake at like 350 for 15-20 min. It may be good to put in a crock pot, but I don't know. And for all your teachers out there, we might just be descended from the troll that lived under the bridge, in the three billy goats gruff, think about what a Troll looks like and it matches the genotype, coincidence? Hmmm. baaaah!
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Gumby
Friday, December 28, 2007, 4:34am Report to Moderator Report to Moderator

GT3 Teacher!
Ee Dan
Posts: 655
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Location: BC Canada
Age: 49
welcome, John!  Thanks for the goat info.  I will take it under advisement...  I love curried just about anything, so I am sure I would like that.  Goat is good for my gatherer hubby, so we may just give it a whirl sometime.  

I've eaten ostrich and emu before, and liked them a lot, so must try and find some of that around here.

I don't fit most of the teacher physical stuff...I am tall, gynic, almond jaw with an elongated head, no extra cusp.  Not sure about the tendon thing, but if they show they are not obvious.  So I guess I must be a troll mutant or something .


Embracing my A-ness!    (Ok, that is waaaay better in print than it is out loud!      )

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JamieB
Friday, December 28, 2007, 8:41pm Report to Moderator Report to Moderator

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I thought I was a warrior but got the measurements mixed up and am glad I am a teacher. A lot of me matches the warrior except Im pretty short at 5'1 so Im willing to go with the teacher because I was totally devistated when I found out I would have to go back to being really vegetarian since I had had such leeway with the nonnie diet. Good bye bananas and lots of other foods but I do love cabbage.
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garysgypsy
Friday, December 28, 2007, 8:46pm Report to Moderator Report to Moderator
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Another Teacher checking in.......
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Chanur
Friday, December 28, 2007, 8:58pm Report to Moderator Report to Moderator

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Thought I'd swing by and let you know I was present in case anyone decides to take an attendance of the teachers.  

In my opinion, the best Teacher news so far: Guacamole is back in my life (avocados)! No more soy, soy, soy, soy. Did I mention soy? It's still there, but it does not seem to be as pervasive. Pecans got upgraded to Beneficial!

The worst so far: no more chocolate, no more sour cream, no more rye, and no more cream cheese - but, I got my brie back - in all it's creamy tastiness.
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Gumby
Friday, December 28, 2007, 10:32pm Report to Moderator Report to Moderator

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Ee Dan
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Anybody else tall????  and gynic?  and almond jawed?  with an elongated head and no extra cusps?  Perhaps I am the mutant teacher  .  

I am stoked that some nuts are now diamond superfoods...almonds, pecans...mmmmm.  And peanuts are still good , as are walnuts.  And sadly macadamias are toxic...but at least black dots!

And we sure do get lots of eggs...and chicken eggs are diamonds too!  I like that.


Embracing my A-ness!    (Ok, that is waaaay better in print than it is out loud!      )

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JamieB
Saturday, December 29, 2007, 12:25am Report to Moderator Report to Moderator

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I am short, Gynic, Almond Jawed, with medium head and no extra cusps and shovel shaped teeth. With one Gatherer, two nomads, and me a teacher it seems very difficult to get one veggie dish for all of us unless its zuchinni or swiss chard which I am going out to pick right now for dinner. Will I just have to cook extra dishes for my mom the gatherer whose diet is almost opposite every one else in the veggie department?
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Gumby
Saturday, December 29, 2007, 1:00am Report to Moderator Report to Moderator

GT3 Teacher!
Ee Dan
Posts: 655
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Location: BC Canada
Age: 49
That's a tricky one Jamie.  I don't envy you having to juggle all of them if you are the one stuck with all the cooking.  We are a teacher and a gatherer in this house...but being an A and an O, and having different tastes before that, we often do our own things and just eat at the same time .  You may have to recruit some help, or get everyone to look after their own veggies.

Good to know some of your physical things don't fit too...I guess those other things are not super important, just 'trends' within a genotype.  


Embracing my A-ness!    (Ok, that is waaaay better in print than it is out loud!      )

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dawgmama
Saturday, December 29, 2007, 4:17am Report to Moderator Report to Moderator

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Ee Dan
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Age: 54
Another teacher here. Feels weird. I am still trying to get my mind around why former bennies are now avoids. I am going to miss my scrambled eggs with spinach. I will have to try substituting swiss chard I guess.

No more chocolate!   I am in mourning.  

I was so happy to have banana's again once I found out I was a nonnie, and now...pftht! they are gone again. Banana's were the ultimate fast food!

I love turkey, so I am glad it is a super food! The GT calculators were kind of fun to do. It was a really snowy day here, so my daughter did my measurements for me, and we laughed and laughed. The waist to hip ratio numbers were kind of depressing though. My daughter and I both had numbers that rated high, and she is for sure not heavy, and I am a size 8 with a little "jiggle" of post baby fat. Ok, so my "baby" is 16, shush! My son rated average, and he is a high school athlete, with "six pack" abs!

The finger print and 'handedness" info was interesting. Both of our kids are left handed, and I don't think they were stressed in the womb. People used to comment that I was the happiest pregnant woman they had ever met. Do you think that fertility drugs before conception could be the left handed stressor? Also, I am on antibiotics for my abcessed tooth, and I had a lot of white lines in my finger prints. Do you think the antibiotics contributed to the lines?

I am glad the book was released in winter, I will have a bit more time to study it and implement the 'teacher' stratagies. I'm looking forward to meeting more teachers.


"Be as gentle as  possible, and as firm as necessary".   Tom Dorrance-the 'father' of natural horsemanship

How true, for life, parenting, horse and dog training!
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Gumby
Saturday, December 29, 2007, 4:48am Report to Moderator Report to Moderator

GT3 Teacher!
Ee Dan
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Location: BC Canada
Age: 49
I am with you on the chocolate, dawgmama.  I don't eat a lot of it, but once in a while there is just no substitute.  Oh well, I will find something else I am sure.  We teachers are successful adapters **.  I could not have bananas before as a sec, and I don't really like them much anyway.  The spinach though...that is a tough one for me too.  Collard greens too.  LOVE chard, so that is a relief that it is still 'in'.  Enjoy kale too.  And we get bok choy for another diamond green.   Oh and mustard greens...love those too.  Can't always get them here, but when we can they are wonderful.

If it makes you feel better, my waist hip ratio rated as high too, and I am not overweight (not that I could not stand to lose a lb or 5 ) and I am well proportioned.    

I think it is funny that the word "lanky" is used in relation to teachers, since the word means tall and thin...and yet it says that teachers are mostly moderate to short stature.  I am 5'10", definitely the 'tall' part of lanky.  I would not call myself thin though...not overweight but not skinny. Perhaps a few months on the GTD will change that!

I am quite excited about trying this, I am hoping it will clean up and fine tune things so that my body functions even better.


Embracing my A-ness!    (Ok, that is waaaay better in print than it is out loud!      )

A+Sec Teacher follwing GT3/SWAMI diet
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Gumby
Saturday, December 29, 2007, 4:50am Report to Moderator Report to Moderator

GT3 Teacher!
Ee Dan
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And thank heavens we get to keep carrots!!!  when I saw celery gone I was   .  Oh and beet greens, I will really miss those.

But...avocadoes are now diamonds!  


Embracing my A-ness!    (Ok, that is waaaay better in print than it is out loud!      )

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Vicki
Saturday, December 29, 2007, 5:01am Report to Moderator Report to Moderator

Using Custom SWAMI Food List
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Heavenly combination:  turkey and avocado...yumm!

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Gumby
Saturday, December 29, 2007, 5:17am Report to Moderator Report to Moderator

GT3 Teacher!
Ee Dan
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Ohhhh, good thinking, Vicki.  I used to love a bit of chicken on top of a romaine salad with avocado.  I will try the turkey avocado combo for sure!  

In my book, avocado goes with everything.   Makes everything taste so rich and good...and makes it easier to swallow! *lol*


Embracing my A-ness!    (Ok, that is waaaay better in print than it is out loud!      )

A+Sec Teacher follwing GT3/SWAMI diet
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purlgirl
Saturday, December 29, 2007, 6:03am Report to Moderator Report to Moderator

GT3 Teacher, non-taster
Ee Dan
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Location: Northern CA, USA
Age: 69
My big sis is a teacher.
Measured last night.

A sec
very long torso
long lower legs
asymmetric fingers (longer D2 on one hand, longer D4 on other)
tall (still over 5' 9" in her 60's)
(tall & thin in youth - actually our parents were over 6' tall)

Still not sure where I fit in.
Advanced Calculator just says Teacher or Explorer.
  
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Gumby
Saturday, December 29, 2007, 11:17pm Report to Moderator Report to Moderator

GT3 Teacher!
Ee Dan
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Age: 49
Good to know I am not the only tall teacher .  

I am still marvelling at some of the changes from the Asec diet.  
Brussel sprouts are a diamond SF???     *lol*  

Looking forward to trying teff...never had it before.  Sounds interesting!


Embracing my A-ness!    (Ok, that is waaaay better in print than it is out loud!      )

A+Sec Teacher follwing GT3/SWAMI diet
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dawgmama
Sunday, December 30, 2007, 5:18am Report to Moderator Report to Moderator

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Ee Dan
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Gumby, how do you prepare your mustard greens? I see them in grocery store,but I've never tried em.

I am a moderate sized 'Teacher', 5'5". Funny thing, people often meet me and ask "where do you teach?", I guess my appearance reminds them of what a teacher looks like. I am not a teacher in real life, well... at least not for $.

I measured my two O kids, and my 16 year old son is a Hunter (in real life too!), and my 19 year old daughter is an Explorer. We had fun reading the profiles, and seeing how many of the descriptions were 'on the mark' for them. My Teacher profile did not seem as accurate, but close in some catagories.


"Be as gentle as  possible, and as firm as necessary".   Tom Dorrance-the 'father' of natural horsemanship

How true, for life, parenting, horse and dog training!
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Gumby
Sunday, December 30, 2007, 4:43pm Report to Moderator Report to Moderator

GT3 Teacher!
Ee Dan
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Location: BC Canada
Age: 49
I have always just very lightly sauteed them in olive oil.  They are quite delicate in texture, so I am sure they are fine raw too.  But I like them warmed a bit.  The first time I ate them I had no idea what they were...just a green from the organic coop lol...and when I was eating them I thought, hm, these have a nice mustardy kind of kick to them.  I guess that was my first clue!

Funny, I actually am a teacher.  Well I am also a speech therapist and that is what I do in the district, but still am in the teacher's association.  My hubby is a teacher too.  Bound to get very confusing around here .  

Anybody have any thoughts on curry being super, but cumin a black dot?  fenugreek is too.  May have to revamp my curry powder recipe...or are these things ok in combo?  

I am also always surprised by fruit/juice differences.  I guess juicing in some cases makes things better and in some worse.

My teacher profile sort of fits more and more as I read more.  I think the personality stuff is very much like me, as are the problem areas.  I have had cancer, so yeah, that fits. lol  I am not overweight, but could stand to drop a few lbs...and since my natural state is supposed to be thin, I am looking forward to see what that looks like!   

I have my foods all typed out now, just have to put them in a nice format so I can carry them with me.  Going for 100% compliance (ok maybe 98%) starting next week to see how it feels.


Embracing my A-ness!    (Ok, that is waaaay better in print than it is out loud!      )

A+Sec Teacher follwing GT3/SWAMI diet
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Mitchie
Sunday, December 30, 2007, 8:43pm Report to Moderator Report to Moderator

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Thanks to Gumby, another Teacher checking in.  I'm still digesting my new foods.  Such an exciting way to begin the New Year!


Mitchie  
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Gumby
Sunday, December 30, 2007, 9:35pm Report to Moderator Report to Moderator

GT3 Teacher!
Ee Dan
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Location: BC Canada
Age: 49
Quoted from Mitchie
Such an exciting way to begin the New Year!


Isn't it???  I am really excited too.  (Verging on obsessive, but we won't go there. ) I have my nose in the book constantly, checking on things.  

6-9 eggs per week...cooool!  And I sure have been enjoying the bok choy for the past 2 days.  


Embracing my A-ness!    (Ok, that is waaaay better in print than it is out loud!      )

A+Sec Teacher follwing GT3/SWAMI diet
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Mitchie
Sunday, December 30, 2007, 10:13pm Report to Moderator Report to Moderator

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I absolutely have missed, missed, missed cheese but now it's bonus time! And gorgonzola as a super bennie???  Pinch me.

I'm liking the egg freqs also.  Hardboiled make a good mid-morning snack and scrambled for dinner (with some cheese) when you don't feel like making anything.  My greyhound likes them scrambled, too.  

One oddity under vegetable proteins, Broad bean, fava is a super bennie but fava bean is a black dot???

Ghee as a bennie, pinch me again.

My goal this year is to try the super bennie fish.  I'm a total fish-phobe but I'll give these new ones a shot.

Pecans?  Another pinch.



Mitchie  
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Gumby
Sunday, December 30, 2007, 11:14pm Report to Moderator Report to Moderator

GT3 Teacher!
Ee Dan
Posts: 655
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Location: BC Canada
Age: 49
Love your pinchy attitude, Mitchie!  I've been doing some pinching too...quinoa, spelt, kamut, cranberries, basil, pecans, almonds.  And of course my dear friend, the peanut, is still with me.

I noticed that bean thing too...a typo maybe?  I have never eaten those kind of beans, don't think I will start now til I know which is true.

I am cautiously optimistic about the cheeses...will be VERY excited if this Teacher thing helps clean up my sensitivity to cow dairy.  I mean hellooo...havarti? swiss? provolone?  GOOD for me????  I will need more than a pinch lol!  Very stoked about the pecorino, I get sheep's milk romano locally and it is now a diamond!  WOOT!

I LOVE fish, so to have so many choices is another exciting thing for me.  salmon, tuna, cod...mmmmmm! Lots of new ones to try too.  

I have next week off, so can get myself organized and fill the cupboards with new and good things.  

Life is GOOD.


Embracing my A-ness!    (Ok, that is waaaay better in print than it is out loud!      )

A+Sec Teacher follwing GT3/SWAMI diet
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Mayflowers
Monday, December 31, 2007, 12:42am Report to Moderator Report to Moderator
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Uh, I think I mis calculated...I'm waiting for my sons to come  home to measure me...I did it myself this morning. I think I'm a teacher also. I have a narrow head and face.  I am 5'7".  I'm confused now...
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Gumby
Monday, December 31, 2007, 2:04am Report to Moderator Report to Moderator

GT3 Teacher!
Ee Dan
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What did you think you were before, Mayflowers?  Good to have someone double check your measurements to be sure.  Welcome if you turn out to be a teacher!  Keep us posted.


Embracing my A-ness!    (Ok, that is waaaay better in print than it is out loud!      )

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Mayflowers
Monday, December 31, 2007, 1:52pm Report to Moderator Report to Moderator
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I double checked and I think I'm a Warrior. (sigh) For a brief moment, I thought I could eat my beloved jarlsberg and brie again..
  I'll go to the clinic and find out for sure.
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Mitchie
Monday, December 31, 2007, 3:41pm Report to Moderator Report to Moderator

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Mayflowers, I was all happy when I thought I was a Warrior.  Maybe you and Tomatilla can be Warrior sisters.


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Gumby
Monday, December 31, 2007, 4:41pm Report to Moderator Report to Moderator

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I just glanced over the warrior diet, to see if I would rather be one of those lol.  As with all of them, there are some things I would like better and some not.  More of my 'staples' are superfoods in the warrior diet, but logic tells me that if those really were superfoods for me, I would not still be having digestive glitches and other tiny issues that could use cleaning up.  So I am kind of glad that with the teacher plan, there will be some significant changes...can't wait to see what difference they make for me!

Decided to steal just one thing from the warrior...moving red wine from a neutral to a superfood.

And I admit, I would rather eat maple syrup than honey any day...but again, for my own protection, it is probably just right that honey be better for me.  Self control will never be an issue then lol!

Anybody notice that poi and mahimahi are now superfoods?  Perhaps a trip to Hawaii would be in order!  You know, for our health.


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Chanur
Tuesday, January 1, 2008, 1:59am Report to Moderator Report to Moderator

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Beneficial Teacher Brownies

2/3 C. whole spelt flour
1/3 C. white spelt flour
1 tsp. baking powder
1 C. toasted carob powder
2/3 C. honey
1 tsp. pure vanilla extract
2 whole chicken eggs
3 Tab. butter milk
1 C. chopped walnuts
1/2 C. plus 1 Tab. clarified butter (ghee)
veggie glycerin, as needed, I used approximately 2 Tab.
water, as needed, I used approximately 1/2 Cup

Oven temp.: 350*F
Pan I used: 8x8, glass, lightly oiled with clarified butter

Combine all dry ingredients in a large bowl. Whisk lightly or sieve or run a fork through it to be sure to get any clumps/lumps out before you add the nuts.

In a separate, smaller, bowl combine all the liquids.

Combine the liquids with the dry in the larger of the two bowls.

Moosh in the clarified butter. At this point you should have a pasty, black-ish blob in your bowl. Do not despair!

Add as much of the veggie glycerin as you think your own taste will need and stir it in.

Add as much water as needed to make the batter the consistency of "regular" brownies.

Pour into pan. Bake for about 30 minutes. Tooth-pick test to check for done-ness (my batch needed to go 33 minutes).

Cool. Enjoy the new 2008!




This is my teacher version of the Bob's Red Mill Carob Fruit & Nut Brownies.
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Gumby
Tuesday, January 1, 2008, 6:00am Report to Moderator Report to Moderator

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Sounds great, Chanur!  Thanks for posting it.   

I can do those...I will sub the buttermilk with almond and see if that works next time I get a craving for a treat!  


Embracing my A-ness!    (Ok, that is waaaay better in print than it is out loud!      )

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purlgirl
Tuesday, January 1, 2008, 6:03am Report to Moderator Report to Moderator

GT3 Teacher, non-taster
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Next youngest sister is a Warrior. (told her war survivor - and then she understood the whole town meeting idea) She is shorter and rounder and it just all fit her.

Youngest sis isn't blood typed yet, all the rest of us (total 5, inc bro) are A+. I suspect at least 2 of them are nonnies like me.

I'm probably a Teacher. Still reading. (don't know what I was reading the other day that said teacher or explorer)

So far I'm:
5' 8" (used to be 5' 9")
A+ nonnie
long torso
longer lower legs
longer ring fingers
unmatched and lined finger prints (just getting to this chapter)
glynic
mesomorph (probably)
hips quite a bit larger than waist. (haven't done the math yet)
teeth ?
head shape ?
jaw angle - wide, long slender face
taster ? (pretty sure not super taster)


The food changes have me a little spooked. The A nonnie diet has really helped me with cronic sinusitis. Love cheese but I'm a bit afraid of dairy.
Dr D is so good about explaining the Why of things - so I trust we will learning why the selected food work for Teachers.

When I feel like I understand the book I plan to sign up for a while to get a good foundation, but I'll still be here. Hope you all will too.  
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purlgirl
Tuesday, January 1, 2008, 6:04am Report to Moderator Report to Moderator

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Chanur - thanks for the recipe - sounds great
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Don
Tuesday, January 1, 2008, 6:10am Report to Moderator Report to Moderator

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Sam Dan
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Quoted from purlgirl
I'm probably a Teacher.

So far I'm:
A+ nonnie
long torso
longer lower legs
longer ring fingers

Based on that you are a confirmed Teacher GT.


FIFHI; ISTP;
Started BTD 3/2002, with 2 O- secretor teenage sons
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purlgirl
Tuesday, January 1, 2008, 8:00am Report to Moderator Report to Moderator

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Don - Thanks  
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Mitchie
Tuesday, January 1, 2008, 10:25am Report to Moderator Report to Moderator

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Quoted from Gumby
Anybody notice that poi and mahimahi are now superfoods?  Perhaps a trip to Hawaii would be in order!  You know, for our health.


Gumby, I saw mahimahi at the HFS yesterday.  Do you have a particular way you like to prepare this (as I say to myself, "I will like fish.  I will like fish.")



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RhodaMaria
Tuesday, January 1, 2008, 11:05am Report to Moderator Report to Moderator
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Quoted from Gumby
Good to know I am not the only tall teacher .  

I am still marvelling at some of the changes from the Asec diet.  
Brussel sprouts are a diamond SF???     *lol*  

Looking forward to trying teff...never had it before.  Sounds interesting!


Hi Gumby, here another Teacher who is aghast about brussels sprouts being a diamond..   But I will certainly try them again.. It was in my pre-BTD life   since I ate them for the last time.. They taste so bitter..

Yesterday I baked a bread made of 1 cup of ground flaxseeds, 1 cup of buckwheat flour, 1 cup of spelt and loaded with broken walnuts. It tasted different from whole speltbread.. It was darker and a bit sour tasting.. Well I do have to replace the spelt for my friend with teff I think. I will try to bake bread  of teff, buckwheat and oats tomorrow..  
Anyone experience with teff in breadmaking???
Still feel reluctant to drink buttermilk.. Tastes alright, my mouth doesn't 'slime' as with milk, but still...

Next step is goat, lamb   for dinner... What a changes!!
This morning I have returned to making my porridge again: now made of buckwheat, quinoa, whole oats, cooked in water,  sweetened with veggly, honey, currants. It tasted like heaven, but it looks unattractive to eat, my friend tells me..
But it tastes great, and is sooo good for me, so...
Anyway still reading the book and learning more every day..

Looking forward to more Teacher experiences and new recipes!

Take care

Cocky



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Gumby
Tuesday, January 1, 2008, 4:59pm Report to Moderator Report to Moderator

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Quoted from Mitchie


Gumby, I saw mahimahi at the HFS yesterday.  Do you have a particular way you like to prepare this (as I say to myself, "I will like fish.  I will like fish.")



Well Mitchie, my favourite recipe for mahimahi involves a trip to Hawaii and ordering it in a restaurant !  I've only been there once but I do remember loving the mahimahi.  What I love to do with most all fish though is to gently pan fry in a bit of olive oil or grapeseed oil.  Thicker peices I put the lid on for a few minutes to make sure it is done through.  I will put some herbed salt and a squeeze of lemon on.  Or maybe some curry powder.  Whatever I am in the mood for.  Most fish I really love, so don't flavour it up too much.  

Try this for salmon: put in glass baking dish with some olive oil, braggs or wf tamari, and something sweet.  I've always used maple syrup but might have to switch to honey now.  You can let it marinate a while, which is better, but I often cook it right away and it is good.  Bake in oven 350 for 20 min or so.  For amounts...I just guesstimate.  Just enough to get a nice coating and to cover the bottom of the dish.  Flip fish to get both sides, don't put in so much that the fish is swimming in there lol!


Embracing my A-ness!    (Ok, that is waaaay better in print than it is out loud!      )

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Gumby
Tuesday, January 1, 2008, 5:12pm Report to Moderator Report to Moderator

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Quoted from 547


Hi Gumby, here another Teacher who is aghast about brussels sprouts being a diamond..   But I will certainly try them again.. It was in my pre-BTD life   since I ate them for the last time.. They taste so bitter..

Yesterday I baked a bread made of 1 cup of ground flaxseeds, 1 cup of buckwheat flour, 1 cup of spelt and loaded with broken walnuts. It tasted different from whole speltbread.. It was darker and a bit sour tasting.. Well I do have to replace the spelt for my friend with teff I think. I will try to bake bread  of teff, buckwheat and oats tomorrow..  
Anyone experience with teff in breadmaking???
Still feel reluctant to drink buttermilk.. Tastes alright, my mouth doesn't 'slime' as with milk, but still...

Next step is goat, lamb   for dinner... What a changes!!
This morning I have returned to making my porridge again: now made of buckwheat, quinoa, whole oats, cooked in water,  sweetened with veggly, honey, currants. It tasted like heaven, but it looks unattractive to eat, my friend tells me..
But it tastes great, and is sooo good for me, so...
Anyway still reading the book and learning more every day..

Looking forward to more Teacher experiences and new recipes!

Take care

Cocky



Hi Cocky!  Was hoping you'd be along  .  Thank you for the bread ideas!  I went out and bought a bread machine yesterday so that I can start making my own.  We have lots of lovely alternative bread choices here from several bakeries, but sadly with my beloved rye off the list and the other small avoids here and there in them, I figured it was time to start making my own!   Going to get some teff this week (hoping I can find it...), we can keep each other posted.  I will try using some quinoa flour too at some point.  Also breadmaking for a gatherer, so spelt and kamut are not so good for him.

I am going to be leaving the red meat alone, at least for now.  The frequency says 0-2 so I figure it is fine to not have any.  lamb is a black dot, might as well be a complete avoid for me as the smell alone makes me a bit queasy lol!  Mutton would increase that exponentially!!!  And goat...well, someday.  If I can find a source, I will definitely try it.  But I won't be racing out tomorrow to find some if you know what I mean.

I am with you on the bitterness of the brussel sprouts.  I have always had to hold my breath to choke down the ONE I was required to eat in my childhood, which was a tradition we jokingly still do any time I am visiting my folks and they are prepared.  But...open mind...I will give them another chance also.

I'm a no go on cow dairy for now, but I sure am hoping that with the teacher changes, this sensitivity will lessen or disappear.

Can't wait to try some of your bread ideas, thank you for posting them.  Will let you know of any successes I have.  Do you use a machine?  I think you participated in the bread machine thread, yes?  I just read that yesterday.


Embracing my A-ness!    (Ok, that is waaaay better in print than it is out loud!      )

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Chanur
Tuesday, January 1, 2008, 6:49pm Report to Moderator Report to Moderator

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I'm an AB which changes my "teacherness" somewhat from the majority of you and therefore may explain my personal liking of Brussels sprouts. Here's a suggestion for dealing with the somewhat bitterness of Brussels sprouts:

After they're cleaned and trimmed, cut them in half.

Put them in a pan of melted, clarified butter and coat them fairly well. Cook them this way for a bit (will start to turn bright green like green beans or broccoli).

Add some sliced onion and a bit of water. Cover to steam them until the sprouts are done.

Remove your pan from the heat. While still very hot, add some honey (about 3 Tab. per pound of sprouts). Stir it into the veggies using the heat to help disperse it since honey gets more liquid-y when it's warm.

Add some sea salt and toasted pecans.

If they still taste bitter to you, let them sit overnight so the honey can really get into the sprouts layers. Then try 'em again. They will be MUCH sweeter.



Revision History (1 edits)
Chanur  -  Tuesday, January 1, 2008, 7:28pm
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Don
Tuesday, January 1, 2008, 7:19pm Report to Moderator Report to Moderator

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Sam Dan
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Your taster status may be what is impacting your like or dislike of Brussels sprouts.


FIFHI; ISTP;
Started BTD 3/2002, with 2 O- secretor teenage sons
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Gumby
Tuesday, January 1, 2008, 8:12pm Report to Moderator Report to Moderator

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I bet you are right there, Don.  I am going to get a kit and check that out.

Chanur, your sprout method sounds actually really potentially GOOD!   I am going to try it for sure!  Thank you.   Even if they still taste bitter, toasted pecans, ghee, and honey will go a long way to getting them down lol!


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Gumby
Tuesday, January 1, 2008, 8:13pm Report to Moderator Report to Moderator

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Oh and ALL superfoods too!  Talk about a dynamic combo!


Embracing my A-ness!    (Ok, that is waaaay better in print than it is out loud!      )

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RhodaMaria
Tuesday, January 1, 2008, 9:53pm Report to Moderator Report to Moderator
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Chanur!!

That sounds great! Never tried brussels sprouts this way..

I am now since a few days on my teacher's diet (have to finish some rye crackers.. ) but I must say it tastes good, but I am very hungry at night... Well, consider it a transition problem..
And yes Gumby, I will buy Teff tomorrow (HFS store sells it per kilo for 6,75 euros!!  Must contact my miller for teff at a cheaper price..
Will let you know about my teff breadadventure!!
Cocky
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purlgirl
Wednesday, January 2, 2008, 7:02am Report to Moderator Report to Moderator

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from my comments yesterday:

Quoted from purlgirl


... The food changes have me a little spooked. The A nonnie diet has really helped me with cronic sinusitis. Love cheese but I'm a bit afraid of dairy.
Dr D is so good about explaining the Why of things - so I trust we will learn why the selected food work for Teachers.
...  


quote from Dr. D's Blog for today:

"... as I posted on the BTD forums the other day, if you are a type A with sinusitis, you’re a type a with sinusitis pretty much whether you are an Explorer, Warrior or Teacher. Collinsonia will still work pretty well on you. But if you’ve read in my earlier books that type A is more prone to cancer and heart disease, your might be interested to learn that these risks split up along GenoTypes, and so the preventive measures that you can take will be more effective."

This is helpful to me. Lots of cancer in my immediate family.
I need to focus on the big issues.

Thanks  

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berkowj
Wednesday, January 2, 2008, 7:12am Report to Moderator Report to Moderator
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I have never noticed brussle sprouts to be bitter, but then in a wine class we had to taste various levels of bitter solution to see at what strength we could taste it at. I could taste nothing on even the strongest solution while my boyfriend was totally yucked out. I was the only one who couldnt taste the bitter in the class. I think I am a non taster but will have to test that theory some time.
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garysgypsy
Wednesday, January 2, 2008, 7:33am Report to Moderator Report to Moderator
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I'm happy about the brussel sprouts also!! So happy they are a superfood. I have always liked them...
Avocados!! I have missed them, but cheated with them with no ill effects. Now I know why.....
Asparagus......I am not happy about that....I eat it so much I will miss it( I can see cheating in my future...)
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Mitchie
Wednesday, January 2, 2008, 10:30am Report to Moderator Report to Moderator

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Quoted from 544
I'm happy about the brussel sprouts also!! So happy they are a superfood. I have always liked them...
Avocados!! I have missed them, but cheated with them with no ill effects. Now I know why.....
Asparagus......I am not happy about that....I eat it so much I will miss it( I can see cheating in my future...)


GG- I am totally with you on the asparagus cheat.  It's probably my fave veg and I'll eat a pound of it as dinner.  I never noticed any bad effects so I will also keep that love affair going.  



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Joy
Wednesday, January 2, 2008, 4:05pm Report to Moderator Report to Moderator

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Chanur,

That brussel sprouts recipe sounds delicious.  I started eating the sprouts after seeing a recipe on the internet for it.  Cutting them up to cook really does make a difference.

As teachers, we can use plenty of ghee.  Hooray!


Joy
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Gumby
Wednesday, January 2, 2008, 5:28pm Report to Moderator Report to Moderator

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I hear you guys on the asparagus!  I love them too.  But they have that delightful little black dot so yippee!  Asparagus season is in May here, might just use up my black dots for the year in May and June !  

Ghee...I have a lb of organic butter and am going to make some for the first time ever...maybe today!  Can't wait, I have not had butter for years.


Embracing my A-ness!    (Ok, that is waaaay better in print than it is out loud!      )

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mimulus
Wednesday, January 2, 2008, 6:51pm Report to Moderator Report to Moderator
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Finally had some peace and quiet to take measurements and confirm my tpe.: Teacher...although my strength testing is pretty weak.

I like the food list of Warrior better...I can;t believe as a teacher no more spinach, goat milk, soy or rice milk, tahini or sunflower butter, collards, jicama, chocolate, barley.  But I can have cabbage, sauerekraut, cheese and coconut oil....things that help my respiratory function by avoiding as a A+ secretor. Seems counter-intuitive.

But perhaps this explains my weight gain over the holidays...all that chocoate! I should have been eating cheese instead!  
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Gumby
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Quoted from 1550


But perhaps this explains my weight gain over the holidays...all that chocoate! I should have been eating cheese instead!  


lol, that made me laugh, mimulus!

My strength testing is pretty weak too, but my measurements are very clear.  (I should know, I have taken them a gajillion times. )  But the more I read, the more I fit.  

I'm kind of excited about losing some of my staple foods.  I know, sounds weird, but if I had no real changes to make then it would not be new and exciting and fun!  And, it means there is a good chance I will notice beneficial changes.  If I had already been doing everything right, there would not be room for improvement.  The BTD has been so great, but the idea of cleaning up some remaining issues and feeling even GREATER is most appealing!


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Gumby
Thursday, January 3, 2008, 10:04pm Report to Moderator Report to Moderator

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I made ghee!!!!  Wow, it was so easy.  I've never done it before, because it was only neutral for Asecs.  Now that it is a superfood, I figured I had better get on it  .  I followed the instructions from here, did it on the stovetop.  As per the instructions, the SECOND it stopped sputtering (and all the water was gone) it was perfectly done.  

And OMG...it tastes like shortbread lol!  Really so good.  Very rich though, so I can see I won't be tempted to eat too much.  So nice to have a buttery taste now and again though.   

Have some bread in the new machine now, very teacher superfoody.  If it works well, I will let you know lol!  It is a mod from one in the recipe base, "spelt bread [breadmaker]" with a bunch of subs.  almond milk for soy, honey for molasses, OO for butter (could have used ghee but too impatient for it to get to room temp, as I keep it in the fridge).  Fingers crossed!


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wit
Friday, January 4, 2008, 4:20pm Report to Moderator Report to Moderator

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seems like a lot of A nons are Teachers. I seem to be. Diet changes are a bit to get used to--always loved part skim moz cheese,
There is no way for goat for me--doesnt agree with me, nor does lamb. But turkey for sure. And I can have eggs fairly frequently. But what about chicken?
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Gumby
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chicken is a black dot avoid...so can have it occasionally after 3-6 mos when your system is in ship shape.


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Olerica
Saturday, January 5, 2008, 11:42pm Report to Moderator Report to Moderator

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You guys are just going to laugh at me.  Hearning that cheese was super-beneficial for Teachers had me SO freaked out that I thought that I would just stick it out with the A Secretor diet.

I'm so sad to leave behind spinach, wheat and asparagus(for a few months anyway)...and mozzarella... and SUGAR and CHOCOLATE!  Though I will admit that I'd really cut both of those things down in my diet.

And TURKEY IS A SUPER-BENE!  I LOVE turkey!  I'd noticed that chicken hasn't made me feel good the last few times I'd eaten it, so that's been eliminated from my diet too (it helps that DH is a B so chicken was out for him...and it still is as he's a Nomad)

There are some good trade offs.  And I'm still reeling from the changes (no more molasses?)  But I'm sure that it will make sence after a while.  I remember reeling after finding about the old A diet... so it's not too surprising.

Anyway, glad to join the group.


"To be nobody-but-yourself—in a world which is doing its best, night and day, to make you everybody else—means to fight the hardest battle which any human being can fight; and never stop fighting." ee cummings
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Olerica
Saturday, January 5, 2008, 11:44pm Report to Moderator Report to Moderator

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Gumby - How do you get your type to show up under your avatar?


"To be nobody-but-yourself—in a world which is doing its best, night and day, to make you everybody else—means to fight the hardest battle which any human being can fight; and never stop fighting." ee cummings
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Gumby
Sunday, January 6, 2008, 12:10am Report to Moderator Report to Moderator

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Yeah, what Lloyd said.

I'll miss spinach too, Olerica, but if I am totally honest...I was kind of suspecting it was causing me some digestive problems, but loving it as I do I put my head in the sand about it.  So it makes sense to see it as a toxin.  And chicken has always made me a bit dopey, among other things, so I don't eat it much either.  So that makes sense too.  

I am steering clear of the cow dairy for now, because of a sensitivity, but I just found Manchego at my HFS...and it is sheep!  Woot!    Can't wait to try it!  Love sheep romano too.  I'll start there, plus continue with some of my neutral goat.  

(about the manchego...saw it there, had to come home and google it to see what it was , and then sent my hubby back for it lol!)(all the Spanish members will be shaking their heads at that one )

I was sure I'd be able to find teff today, but didn't.  Anxious to try that, will have to ask next time.  It was a bit busy for asking questions in there today.


Embracing my A-ness!    (Ok, that is waaaay better in print than it is out loud!      )

A+Sec Teacher follwing GT3/SWAMI diet
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greenfields
Monday, January 7, 2008, 2:28am Report to Moderator Report to Moderator

Warrior???
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Chocolate is going to be my biggest challenge for sure. But like someone else mentioned, it is inspiring to think this may get us the rest of the way with health and/or weight issues. Sweet potatoes are a bit of a bummer too. I have been inhaling spinach, but I really have no problem letting it go. Why is it easier for me to give up my veggies?!

I tried almond milk for the first time ever and it is absolutely delicious! Waaayyy better than soy. Yum! I was so excited about eating brie again, my heart was pounding in anticipation when I went to go buy some. Unfortunately, I kind of overate it when I got home! Must cut off only small pieces in the future.

I was also shocked by all the cheese choices at first, but when I really looked at what's been causing me problems - it could probably all be traced to mozarella.

I also had cut back on the chicken. A lot of things seem to really match up here. Feels more right. So I hope it is!
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Maria Giovanna
Monday, January 7, 2008, 8:12pm Report to Moderator Report to Moderator

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Kyosha Nim
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Hi all,
I'll miss my chocolate but I would really like to know the reason as for beet greens, spinach and chichory greens (oxalic acid ?). It is a nice diet, but I was used to a more Warrior like A sec diet.

The wonderful cheeses will mess my lipidic asset, if I did not eat them since 4 years and with butter and polenta I loved them, but had to forget about them for my lipidic asset sake with success.
Any thought ?
Maria Giovanna


INTJ Italy celiac��
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Devora
Tuesday, January 8, 2008, 8:20am Report to Moderator Report to Moderator

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I feel like I have raw veggie deprivation!  THere aren't a lot of superfoods that do well as raw veggies! How many alfalfa sprouts and carrots can I eat???



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Gumby
Tuesday, January 8, 2008, 3:48pm Report to Moderator Report to Moderator

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how about zucchini and avocados, Devora?  Escarole?  And brocolli...it is a nice neutral.  The only one that I ever ate raw that we can't have now was celery, which I do miss.  

Maria, you could maybe keep away from the dairy for a bit, then try a wee bit at a time and see how it affects your lipid counts?  You know, just as a treat.  


Embracing my A-ness!    (Ok, that is waaaay better in print than it is out loud!      )

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Olerica
Tuesday, January 8, 2008, 5:01pm Report to Moderator Report to Moderator

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Kyosha Nim
Posts: 576
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Quoted from Maria Giovanna
Hi all,
I'll miss my chocolate but I would really like to know the reason as for beet greens, spinach and chichory greens (oxalic acid ?). It is a nice diet, but I was used to a more Warrior like A sec diet.

The wonderful cheeses will mess my lipidic asset, if I did not eat them since 4 years and with butter and polenta I loved them, but had to forget about them for my lipidic asset sake with success.
Any thought ?
Maria Giovanna


Maria - I sure know how you feel... so many of these things were SUCH a part of my diet that I really considered just doing the whole Warrior thing too... but then I really thought about what has been making me feel GOOD and I've had staples of turkey and brown rice (making stir-fry/steam fry) or other items (sort of a greek style mix-up that was rice, turkey, feta, onion and spinach.)

Anyway I decided to do what I did when we found the BTD... test it out.  If I didn't feel BETTER, then I'd go back to the old A way.

Re: cheese.  You know, here in the US they really make a huge stink about red meat being BAD for your blood lipid levels.  But we know that O's get so much benefit from it and their blood lipid levels go DOWN despite this 'high fat' food.  I wonder, then, if our cheeses don't affect us in that same way... that we are so benefitted from them that they help our bodies function (and keep our blood lipid levels down).  

Just a thought.



"To be nobody-but-yourself—in a world which is doing its best, night and day, to make you everybody else—means to fight the hardest battle which any human being can fight; and never stop fighting." ee cummings
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Carol the Dabbler
Tuesday, January 8, 2008, 6:43pm Report to Moderator Report to Moderator

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Quoted from Gumby
... and have you seen all the new cheese choices????  Unfortunately I am allergic to cow dairy ....

Me too.  But I've been noticing a lot of goat-milk cheeses that I thought I wasn't supposed to eat, so now I'm trying to recall where I saw all of them!  I've already gotten a wedge of "Dutch Goat Cheese" alias Goat Gouda, and it's really nice.  (Too bad about goat mozzarella -- though I suppose I may make occasional exceptions on pizza days.)

Quoted from dawgmama
I am going to miss my scrambled eggs with spinach. I will have to try substituting swiss chard I guess.

You mean I'm not the only weird one who likes spinach in scrambled eggs?  But as you say, now there's chard.  Come to think of it, I invented scrambled spinach when I was adapting to the BTD, so what's one more adaptation?  (I've never seen frozen organic chard, which would sure be handy -- but at least the fresh stuff seems to be readily available -- and way easy to grow!)

Quoted from Devora
I feel like I have raw veggie deprivation!  There aren't a lot of superfoods that do well as raw veggies!

I feel the same way about fruit!  My raw favorites have been apples (well, maybe not a favorite, but so readily available), bananas, peaches, pears, and grapes.  I used to eat a whole grapefruit just about every day in the winter, but have cut back to once a week since hearing that it raises estrogen levels and correlates to a higher incidence of breast cancer.

I have always had the feeling, though, that mulberries "ought" to be really good for me.  Now I am definitely going to plant a tree!  In fact, it looks like a lot of Teacher benny fruits are hard to find in the stores but easy to grow around here: blueberries, currants, pawpaws, persimmons, quince.

By the way, please note that our beneficial "currants" (as listed in Typebase) are the hardy gooseberry relatives that grow on bushes, NOT the small dried raisins, which are made from a warm-climate grape.


Carol

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Olerica
Tuesday, January 8, 2008, 6:57pm Report to Moderator Report to Moderator

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Quoted from Carol the Dabbler

Me too.  But I've been noticing a lot of goat-milk cheeses that I thought I wasn't supposed to eat, so now I'm trying to recall where I saw all of them!  I've already gotten a wedge of "Dutch Goat Cheese" alias Goat Gouda, and it's really nice.  (Too bad about goat mozzarella -- though I suppose I may make occasional exceptions on pizza days.)


You mean I'm not the only weird one who likes spinach in scrambled eggs?  But as you say, now there's chard.  Come to think of it, I invented scrambled spinach when I was adapting to the BTD, so what's one more adaptation?  (I've never seen frozen organic chard, which would sure be handy -- but at least the fresh stuff seems to be readily available -- and way easy to grow!)


I wish there was a smile where I could grant you a "wish".  Oh well (as I mean this in fun) *ding* I give you permission to freeze your OWN chard for use in your eggs.  


Goat Milk Cheese is OK?  I thought goats milk was on the outs for us Teachers?!?!  If no, I'm in heaven.  Arina is the best Goat Gouda from the Netherlands.  When I was there I also got the goat gouda with caraway (OMG - SO GOOD).  There are a load of great goat cheeses out there.  Drunken Goat (a semi-soft cheese that is washed with red wine - spectacular).  Any Italian imported Peccorino (which is sheep's milk) which is a great substitute for parmessian.  Loads and loads more.  For instance, when I was at Dean & Deluca in Napa Valley they had a goat cheese that was rubbed with cocoa powder.  Ah... oh WAIT!  Perhaps it's best if I forget that one.  ~sigh~




"To be nobody-but-yourself—in a world which is doing its best, night and day, to make you everybody else—means to fight the hardest battle which any human being can fight; and never stop fighting." ee cummings
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Carol the Dabbler
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Quoted from Olerica
*ding* I give you permission to freeze your OWN chard for use in your eggs.

Goat Milk Cheese is OK?  I thought goats milk was on the outs for us Teachers?!?!  If no, I'm in heaven.



Thank you, Chard Fairy!!!

Yes, goat milk is a no-no for Teachers -- but so is cow milk!  Apparently something in the process of making certain types of cheese changes the effect on us.

I admit that I am making some assumptions.  But here are the facts I'm basing them on:

1.  Cow milk and goat milk are both "toxins" for us.  No black dots, even.

2.  Nevertheless, several types of cheese are "superfoods" for us.  Some of these cheeses are traditionally made from cow milk, and some from goat or sheep milk.

Based on the above (and since cow dairy is not an option for me), I am assuming (let me borrow your wand: *ding*) that any traditionally-cow-milk-based dairy product that's OK for Teachers is also OK for us if it's made from goat or sheep milk.  That includes yogurt, gouda, and whatever else I can find.



Carol

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Gumby
Wednesday, January 9, 2008, 12:19am Report to Moderator Report to Moderator

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I think the goat cheese is ok too, based on the fact that in the Typebase here it is listed seperately from goat milk with differences in the ratings for each type.  

I tried the manchego this week...it is a sheep cheese...and it is really good!  I am stoked about that.  I can also get sheep romano (pecorino).  It is so nice that these are DIAMOND superfoods!  I remain ever optimistic that my sensitivity to cow dairy will settle down over time and I can have some of the cow cheeses!!!

I am lucky, we can easily get frozen organic blueberries and raspberries here at the grocery store year round.  And organic kiwis are pretty easy to come by too.  I will miss apples...cuz they are good and so easy to cart around for a snack!  Now I will have to carry a container of something juicier.   

Can't wait til nectarine season...I love those!!!


Embracing my A-ness!    (Ok, that is waaaay better in print than it is out loud!      )

A+Sec Teacher follwing GT3/SWAMI diet
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Carol the Dabbler
Wednesday, January 9, 2008, 1:02am Report to Moderator Report to Moderator

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Quoted from Gumby
I think the goat cheese is ok too, based on the fact that in the Typebase here it is listed seperately from goat milk with differences in the ratings for each type.



Right -- "goat cheese" isn't listed as either a superfood or a toxin for Teachers, so it must be a Neutral for us.

Just in case anyone's wondering why I was making all those assumptions earlier about cheese made from goat milk, when "goat cheese" is presumably listed as a Neutral for Teachers on the GenoType web site, here's why.  If you'll read the page for "goat cheese" on Typebase, you'll see that it's not just any cheese that happens to be made from goat milk -- it's a specific type of cheese.  Here in the U.S.A., it's generally called simply "goat cheese" (presumably because it was the only type of goat-milk cheese available in fancy cheese stores at one time); in France it's known as "chevre" (which is, I believe, French for "goat").

So if "goat cheese" is a Neutral for us, that doesn't mean that  we can eat, for example, cheddar cheese if it's made from goat milk.  Cheddar cheese is presumably still cheddar cheese.


Carol

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Oonu
Wednesday, January 9, 2008, 1:27am Report to Moderator Report to Moderator

Rh+, Teacher
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Location: British Columbia, Canada
Age: 51
I'm feeling a bit out of place...
Can someone confirm for me that I am a teacher?

Longer torso
Longer Upper-leg
Longer Ring Fingers on both hands
Blood type A+ Secretor
Mesomorphic
High Hip-waist ratio
Medium  headed

Any ideas?
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Chanur
Wednesday, January 9, 2008, 3:24am Report to Moderator Report to Moderator

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Ee Dan
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Yes, you definitely sound like a Teacher to me! Welcome to the group!

Your torso, leg, and finger measurements combined with your BTD info. always trump /over-rule the "strength-test" results. (see pg. 97, top of page, very first paragraph).

I hope that helps you feel better about what your result interpretations.
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Gumby
Wednesday, January 9, 2008, 4:35am Report to Moderator Report to Moderator

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Yup Oonu, you are a teacher!  I second the welcome .  

Us A+secretors can only be one of two, either a teacher or a warrior.  Type A explorers are either rh- or nonnies or both.


Embracing my A-ness!    (Ok, that is waaaay better in print than it is out loud!      )

A+Sec Teacher follwing GT3/SWAMI diet
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Devora
Wednesday, January 9, 2008, 7:45am Report to Moderator Report to Moderator

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Kyosha Nim
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Carol,

I also feel that way about fruit!  I have written abou this in another thread (Transitioning from the BTD to the GTD)

I bought persimmons, blackcurrants, kiwi, grapefuit and I even found QUINCE JUICE!!!

It is definitely hard to stick to the fruit list.  Not to mention adding all those grains back in.  (See other thread.)


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Olerica
Wednesday, January 9, 2008, 3:46pm Report to Moderator Report to Moderator

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Oonu!  Welcome!

Another happy day for this Teacher!  My breakfasts of late have been smoothies made with Greek yogurt, grapefruit juice, raspberries, blueberries and (pasturized*) egg white.  OMG!  It's like the best lassi ever!  

I made my steam fry last night with carrot, onion, broccoli, ground turkey meat, ginger, garlic, tamari and honey... with a little sriracha (ok, it's an avoid...but I only use a few drops) and my favorite brown rice.  OMG!  It was SOOOOO good.

Today's lunch is ground turkey (cooked crumbly) with 1/2 and onion - caramelized, broccoli and carrot with a cheddar cheese sauce made with a ghee/oat flour rouix and turkey broth.  I tasted some last night and it was SO awesome!!!

Tonight is ostrich burgers with roasted beets and squash and onions (I like me cooked onion) and a small romaine salad.  (The left overs will be lunch tomorrow with some brown rice, peccorino and maybe scrambled eggs)

Darn it... I'm having so much fun with this, after my initial panic!

BTW: Does anyone know why the difference in status between mutton and lamb?  I never see mutton in the grocery (DH is a B so I cook lamb often - even if I don't eat it)


*I don't know how I feel about pasturization, but I'm eating these bad boys raw all the while trying to get pregnant - and in the chance that I am now, I don't want to be messing that up with raw egg issues.


"To be nobody-but-yourself—in a world which is doing its best, night and day, to make you everybody else—means to fight the hardest battle which any human being can fight; and never stop fighting." ee cummings
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Joy
Wednesday, January 9, 2008, 3:59pm Report to Moderator Report to Moderator

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Olerica,

How do you steam fry the ingredients?  It sounds really good.  I've used all those ingredients separately or in some combo but not all together.

Appreciate your sharing this with us.



Joy
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Olerica
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Quoted from Joy
Olerica,
How do you steam fry the ingredients?  It sounds really good.  I've used all those ingredients separately or in some combo but not all together.

Appreciate your sharing this with us.Joy


Joy - My pleasure!  After the 'restrictivness' of the A Secretor diet (where I felt I personally needed more protein) I'm just flying around happy about what feels to me of greater 'freedom'... I'm happy to help and share.

When I cook, I go by feel so ammounts are subjective and relative.  Perhaps you like things saltier or sweeter or whatever... cooking is NOT baking and there is quite a bit of fluidity to it.  That said, this is my guestimate recipe for steam-frying.  BTW: Steam frying came about when I wanted to do a stirfry but didn't have the 1) hot enough stove 2) wok - I use a large skillet and 3) wanted to drastically reduce the oil/fat in cooking.

Portions for 3 meals:
First:
1 cup brown rice, 2 1/2 cups water, 2-3 cloves of garlic.  Bring to a boil then reduce temp to simmer for 45 minutes or until your desired done-ness.

Next:
1/2 an onion, small dice
10 oz ground turkey (You can use 99% fat free or 97% fat free or tenderloins cut into small chunks.  You can also use tofu, chicken or whatever protein - maybe this would be good with ground ostrich that I saw on the internet last night)
1/2 teaspoon olive oil or other compliant oil (I'm using up my toasted sessame oil - can you see the tears in my eyes?)  

Soften the onion in the oil.  When onion is translucent, add the turkey and as it's cooking break it into smallish chunks.

With a fine grater (microplane works wonderfully) grate 3 large (6 small) cloves of garlic into the turkey/onion mixture and a 1" piece of ginger (if you can't smell the ginger over the garlic, add more ginger).  If you can find fresh lemongrass grate this in too, if not it's ok.  If you have 5 spice powder add 1/2 teaspoon now.

When the turkey is cooked through, add 1 1/2 cups frozen broccoli (because I can't be bothered to trim broccoli) and toss to the bottom.  You can put a cover on the mixture at this point if you want to speed up the process, but if your rice isn't cooking fast enough, don't.

While the broccoli is coming up to temperature, cut 1 large or 2 smaller carrots into bite size peices - you'll want just over a cup of carrots and when cut, put into the onion/turkey/broccoli pan, but leave this on top.  (Stir the pan before adding carrot).

Once the carrot is in, trim up a good handful of snow peas, or cut up some fennel bulb to resemble celery or get the package of peas you have in the freezer out (if the peas are frozen into a block and a light tap does not free them, put them into the onion/turkey/broccoli/carrot mixture now, if not WAIT).

When the rice is done, add the fresh peas and/or fennel and/or loosely frozen peas and replace cover until after you dish out rice.  Once rice is dished, toss and dish veggie/turkey mixture.  Sprinkle with some tamari, a few squirts of honey and a few drops of the non-compliant Sriracha sauce (sorry, it just makes it SO good!!!)  Voila!  Dinner and lunch the next day!


"To be nobody-but-yourself—in a world which is doing its best, night and day, to make you everybody else—means to fight the hardest battle which any human being can fight; and never stop fighting." ee cummings
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Joy
Wednesday, January 9, 2008, 9:05pm Report to Moderator Report to Moderator

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Sam Dan
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Olerica,

Thanks for the recipe.  It sure sounds delicious and nutritious.

Please tell us what the (I know, avoid) Sriracha sauce is.  Just for informational purposes, of course!


Joy
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Thursday, January 10, 2008, 5:48am Report to Moderator Report to Moderator

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Olerica and all new one  welcome !

I just reread the whole thread. Feel like I'm slowly getting the hang of these changes.

? What is Sriracha Sauce?
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Devora
Thursday, January 10, 2008, 1:46pm Report to Moderator Report to Moderator

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I found some fresh quinces today> I am ready to make Quince crumble with currants.  I just don't know if the quinces are ripe!  

I think this teacher diet is rather exotic!


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Devora
Thursday, January 10, 2008, 1:53pm Report to Moderator Report to Moderator

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Quince is frost hardy and requires a cold period below 7 °C to flower properly. The tree is self fertile however yield can benefit from cross fertilization. The fruit can be left on the tree to ripen further which softens the fruit to the point where it can be eaten raw in warmer climates, but should be picked before the first frosts.

Most varieties of quince are too hard, astringent and sour to eat raw unless 'bletted' (softened by frost). They are used to make jam, jelly and quince pudding, or they may be peeled, then roasted, baked or stewed. The flesh of the fruit turns red after a long cooking time. The very strong perfume means they can be added in small quantities to apple pies and jam to enhance the flavour. Adding a diced quince to applesauce will enhance the taste of the applesauce with the chunks of firmer tarter quince. The term "marmalade", originally meaning a quince jam, derives from the Portuguese word for this fruit marmelo.[1] The fruit, like so many others, can be used to make a type of wine.


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Jenny
Thursday, January 10, 2008, 8:19pm Report to Moderator Report to Moderator

Swamied Warrior
Ee Dan
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Quoted from Olerica
Oonu!  Welcome!

BTW: Does anyone know why the difference in status between mutton and lamb?  I never see mutton in the grocery (DH is a B so I cook lamb often - even if I don't eat it)


.

I think I read somewhere that it is because the lamb tends to have more fat on or in it. So my solution If I were using sheep meat would be to trim it really carefully.
Someone more knowledgeable may come along.
Cheers, Jenny  




Eating half and exercising double.
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Olerica
Thursday, January 10, 2008, 8:28pm Report to Moderator Report to Moderator

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Kyosha Nim
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Age: 44
Joy and Purl Girl: Sriracha is a spectacular chili garlic sauce.  Yep, I know it's an avoid, but dang it, SO flavorful!  More info here:  http://www.huyfong.com/no_frames/sriracha.htm

Jenny: Thanks!  That's the best answer I've rec'd yet!


"To be nobody-but-yourself—in a world which is doing its best, night and day, to make you everybody else—means to fight the hardest battle which any human being can fight; and never stop fighting." ee cummings
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Olerica
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Kyosha Nim
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Ok, guys?  I'm sorry if I faint from happiness but... the ingredients in CHEESE SOUFFLE are SUPERFOODS/Emphasize Foods (if you sub ghee for butter and stock for milk)

OMG!  This and a salad... what a spectacular dinner!!!!

Cheese Souffle Recipe courtesy Alton Brown
Show:  Good Eats
Episode:  Egg Files 5: Souffle-Quantum Foam  
  
Butter, room temperature, for greasing the souffle
2 tablespoons grated Parmesan
1 1/2 ounces (3 tablespoons) butter
3 tablespoons flour
1 teaspoon dry mustard
1/2 teaspoon garlic powder
1/8 teaspoon kosher salt
1 1/3 cups milk, hot
4 large egg yolks (2 1/2 ounces by weight)
6 ounces sharp Cheddar
5 egg whites plus 1 tablespoon water (5 1/2 ounces by weight plus 1/2 ounce water)
1/2 teaspoon cream of tartar

Use room temperature butter to grease an 8-inch souffle mold. Add the grated Parmesan and roll around the mold to cover the sides. Cover with plastic wrap and place into the freezer for 5 minutes.
Preheat oven to 375 degrees F.
In a small saucepan, heat the butter. Allow all of the water to cook out.
In a separate bowl combine the flour, dry mustard, garlic powder, and kosher salt. Whisk this mixture into the melted butter. Cook for 2 minutes.
Whisk in the hot milk and turn the heat to high. Once the mixture reaches a boil, remove from the heat.
In a separate bowl, beat the egg yolks to a creamy consistency. Temper the yolks into the milk mixture, constantly whisking. Remove from the heat and add the cheese. Whisk until incorporated.
In a separate bowl, using a hand mixer, whip the egg whites and cream of tartar until glossy and firm. Add 1/4 of the mixture to the base. Continue to add the whites by thirds, folding very gently.
Pour the mixture into the souffle. Fill the souffle to 1/2-inch from the top. Place on an aluminum pie pan. Bake in the oven for 35 minutes.


"To be nobody-but-yourself—in a world which is doing its best, night and day, to make you everybody else—means to fight the hardest battle which any human being can fight; and never stop fighting." ee cummings
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Olerica, I never made a Souffle - is there a trick to it?  - seems like I heard it's hard
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Purl Girl - It's not too hard, but if it doesn't work, the worst you have is the fanciest scrambled eggs you've ever eaten.  

BTW: Alton Brown's recipes, like the one above have always worked for me.  He's good about teaching people to cook, so despite your experience or lack thereof, you should give it a go!


"To be nobody-but-yourself—in a world which is doing its best, night and day, to make you everybody else—means to fight the hardest battle which any human being can fight; and never stop fighting." ee cummings
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Olerica - Thanks for the recipe and encouragement
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Hello Teachers,
My daughter is concerned about the lack of salad greens on the Teacher food list.  She ate Romaine and spinach daily, and settled for iceburg when necessary in restaurants.  Now spinach and iceburg are listed as avoids.  That alone means salad bars are out.  Romaine is downgraded to neutral.  Does anyone know why?


Good health to you and your household! And good health to all that is yours!  1 Samuel 25:6
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Wednesday, January 16, 2008, 6:46pm Report to Moderator Report to Moderator

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Quoted from Suzanne
My daughter is concerned about the lack of salad greens on the Teacher food list. ... Now spinach and iceburg are listed as avoids.  Romaine is downgraded to neutral.  Does anyone know why?



Apparently it's because Teachers are not entirely synonymous with A-secretors (or A-nonnies, either).  I have no idea why Romaine was downgraded (it was always a Neutral for A-nonnies), but I assume that spinach and iceberg are considered Avoids due to anti-Teacher lectins or something of that sort.

There are actually quite a few salad greens that are at least Neutrals for Teachers -- but your daughter is right: salad bar greens may be another matter!

Let me see.  Among common salad-bar offerings, here are some Teacher Superfoods: Alfalfa sprouts, artichoke hearts (we'll gloss over the fact that they're probably pickled in vinegar), beet roots, cabbage (if you can find it without dressing already added), carrots, commercial mushrooms, onions, and scallions.  There are bound to be some Neutrals, too.  I'll figure out that list, post it in its own thread, then come back here and add some items.

It looks to me like it should be possible to assemble a filling and Teacher-compliant salad from most good salad bars -- as long as you don't mind being short on greens.  It would be more like what's called an Italian salad around here -- chunky rather than leafy.



Carol

A+ nonnie married to an A+ secretor

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OK, I'm back with a few more salad-bar choices.

From the Teacher's Neutral list (see the new thread for more): broccoli and romaine lettuce.

From other Teacher lists: hard-boiled egg, parmesan cheese, green peas, and pinto beans.

... and in a few months, we can all add cauliflower, cucumber, green olives, bell peppers, radishes, and tomatoes.


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... in a few months we can also add (from our other lists) feta cheese, garbanzo beans (chickpeas), kidney beans, and sunflower seeds.

I feel full just thinking about it!



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Wednesday, January 16, 2008, 10:00pm Report to Moderator Report to Moderator

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Quoted from Olerica
BTW: Does anyone know why the difference in status between mutton and lamb?  I never see mutton in the grocery (DH is a B so I cook lamb often - even if I don't eat it)

Sorry for the delayed response...  I wasn't watching the Teacher thread because we just measured my wife and daughter to determine GenoType...

Lamb is sheep that is less than 1 year old.  Mutton is sheep older than 1 year old.  Since sheep meat gets more gamey tasting as it gets older, most people prefer eating young sheep (lamb) rather than old sheep (mutton).


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Quoted from Carol the Dabbler
Right -- "goat cheese" isn't listed as either a superfood or a toxin for Teachers, so it must be a Neutral for us.

I wish I could say the same for Warriors... , under Dairy Toxins is a listing for Goat, all types. I tried to spin it in my mind, but I think goat cheese is out for me.



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Quoted from ABJoe

Sorry for the delayed response...  I wasn't watching the Teacher thread because we just measured my wife and daughter to determine GenoType...

Lamb is sheep that is less than 1 year old.  Mutton is sheep older than 1 year old.  Since sheep meat gets more gamey tasting as it gets older, most people prefer eating young sheep (lamb) rather than old sheep (mutton).


Thanks... actually I did know WHAT mutton was compared to lamb, I'm wondering WHY the distinction between lamb and mutton.  (One has more fat?


"To be nobody-but-yourself—in a world which is doing its best, night and day, to make you everybody else—means to fight the hardest battle which any human being can fight; and never stop fighting." ee cummings
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Quoted from Drea
I wish I could say the same for Warriors... , under Dairy Toxins is a listing for Goat, all types. I tried to spin it in my mind, but I think goat cheese is out for me.


Are you talking about the book or the GTD web site?  I'm looking at the Warrior Dairy listings on pp. 257-8 in the book, and the only "goat" I see in the Toxins column is "Milk, goat."  But clearly that does not mean that you have to avoid all cheeses made from goat milk -- because several cheeses made from cow milk are Warrior Superfoods, even though "Milk, cow" is listed right under "Milk, goat" in the Toxins column.

Since "goat cheese" (chevre) is included in Typebase, I assume it has also been tested for the GenoType Diet.  Since it is not listed under either Superfoods or Toxins for Warriors, I assume it's a Neutral for you.  Unfortunately, I don't offhand see it listed (as "goat cheese," "cheese, goat," or "chevre") anywhere in any of the GenoType food lists, so I can't be all that certain.  Apparently, it's either a Neutral for all six GenoTypes, or else it was accidentally left out of all six lists.



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Hmm, I don't have the book in front of me, but in my spreadsheet that I made a couple of weeks ago, I put Goat, all types under Toxins. Perhaps I made an assumption?  

Thanks Carol! Food for thought (and tummy).


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Thursday, January 17, 2008, 11:30am Report to Moderator Report to Moderator

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Well Drea, you made my day!  I have not received my copy (overseas) of the GTD yet, so all I have is a printout of the teacher diet from the GTD site.  I am having a hard time with the adjustments (mainly not eating black dot avoids!) but I do eat a lot of goats milk products!  I was sorry not to have come up a worrior, but now I feel slightly better!


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I'm going to treat goat cheese as a black dot for now (just me) and when I do incorporate it back in, I'll monitor my reaction. I am my best interpreter, after all.


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Quoted from Drea
Hmm, I don't have the book in front of me, but in my spreadsheet that I made a couple of weeks ago, I put Goat, all types under Toxins. Perhaps I made an assumption?


Well, the book lists goat meat as a Toxin for Warriors.  Might that have been what your spreadsheet entry means?



Carol

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Dunno.  


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Thought I would share some breakfast ideas for SF for Teachers.

Today I had buckwheat/kasha with almond paste and lemon juice.  Also a glass of lemon aid made with stevia.

Delish!


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Great minds must think alike - buckwheat & spelt pancakes with honey and kukicha tea and turkey bacon...Yummmm
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I've been making smoothies.  Wait - I think I posted that before.

You know, I've noticed SO much less stuffyness in my nose since I started the Teacher diet.

Ok... about coffee.  I know I'm a big 'ol baby, but I like my coffee light and sweet... so I've not been drinking it of late.  What do you all put in your coffee?


"To be nobody-but-yourself—in a world which is doing its best, night and day, to make you everybody else—means to fight the hardest battle which any human being can fight; and never stop fighting." ee cummings
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Pre-BTD (which now seems like eons ago) but really 3 years I researched gensing and the different regions its from Korean, Russian, American.  I tried a few and didn't like the way the "warmer" ones made me feel so I tried the American which is supposed to be "cooler" on the system.

So, another reason why Dr. D is "right on point" again with his reasearch is I started taking the American gensing again but "panax" as is suggested in the book.  

I have to say that my energy level is really more consistent ever since I've been taking it which is about two weeks.

Joy
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Sorry!!!!  I knew the spelling didn't look right.

It's ginseng.


I may have more energy but it's Friday and I'm ready for the weekend.


Joy
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I'm more of a tea drinker, but when I do drink coffee here are some things I like to add:

Almond Milk
Vanilla Almond Milk
Veg. Gly.

I mix and match these as my moods change (but, usually it's just plain black with Carob Brownies).

Maybe there needs to be some weekend coffee research:
Cinnamon coffee, almond milk, honey, butter extract and some tweaking to get a reasonable facsimile of a Cinnamon Dolce?

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OMG - Guys!  Cabbage is a super food!  It's been so long since I've eaten it that I'd forgotton how great it is.... so I thought I'd share my recipe with you.  It comes from the filling of Runzas (some recipe my mom got from her sister in Nebraska) anyway, Runzas are a cabbage and beef filled pocket of bread dough... but the filling is so awesome, you can (and I do) eat it alone.

1 onion diced small
1 lb of ground turkey (7% fat works best) - traditionally this is ground beef
1 head of cabbage sliced thin/shreaded
2 T Spike seasoning (Salty and delicious)
2 large cloves of garlic finely minced/grated
1 T olive oil.

Soften the onion in the olive oil.  Then, brown the turkey.  Add the cabbage handful by handful allowing it to wilt deliciously.  As you are adding it, sprinkle with the Spike seasoning.  Add garlic.  Serve hot out of the pan with the liquor (pan juice).  

Seriously, you don't need the bread dough to wrap this stuff in and bake... but if you had a nice flexible bread dough and wanted to do that, knock yourself out... but make sure the turkey/cabbage mix is fairly dry before wrapping 2 tablespoons of it in a 4" square of bread dough - pulling the corners up and sealing to make a pocket.  You'd bake this concoction at 350* for about 10 - 15 minutes until golden brown.

Ooooohhhhh!  I wonder if you could put this on top of Melissa's Oat muffins... just sort of crumble them and spoon the cabbage and turkey over the top... or fill. the muffin tin 1/3 then the filling and then top with muffin mix.  Hmmmm.


"To be nobody-but-yourself—in a world which is doing its best, night and day, to make you everybody else—means to fight the hardest battle which any human being can fight; and never stop fighting." ee cummings

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BTW: Thanks for the coffee ideas, Chanur!


"To be nobody-but-yourself—in a world which is doing its best, night and day, to make you everybody else—means to fight the hardest battle which any human being can fight; and never stop fighting." ee cummings
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That does sound good, Olerica.  I need some ideas for cabbage.  So far I am stuck at coleslaw !  I did a similar thing last night with ground turkey, onions, garlic, bok choy, and cilantro.  It was good too.  Next time I will try cabbage instead of bok choy.


Embracing my A-ness!    (Ok, that is waaaay better in print than it is out loud!      )

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How about using ostrich instead of the turkey (that'll preserve the beef flavor) and using spelt tortillas for the flexible dough wrapper (cover with parchment paper and then foil before baking so they don't dry out)?
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Tuesday, January 22, 2008, 7:34am Report to Moderator Report to Moderator

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Quoted from Olerica
OMG - Guys!  Cabbage is a super food!  It's been so long since I've eaten it that I'd forgotton how great it is.... so I thought I'd share my recipe with you.  It comes from the filling of Runzas (some recipe my mom got from her sister in Nebraska) anyway, Runzas are a cabbage and beef filled pocket of bread dough... but the filling is so awesome, you can (and I do) eat it alone.

1 onion diced small
1 lb of ground turkey (7% fat works best) - traditionally this is ground beef
1 head of cabbage sliced thin/shreaded
2 T Spike seasoning (Salty and delicious)
1 T olive oil.

Soften the onion in the olive oil.  Then, brown the turkey.  Add the cabbage handful by handful allowing it to wilt deliciously.  As you are adding it, sprinkle with the Spike seasoning.  Serve hot out of the pan with the liquor (pan juice).  


I used to make the same thing using my German grandmother's recipe only we called them Kraut Burgers.  They are so good. I don't know what Spike seasoning is.  We just used salt and pepper.  I'll have to make some soon!  The ostrich is a good idea.  

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The Runzas aka Kraut Burgers must be a midwestern concoction. My mom used to make them and we called 'em Kraut-barrels. Yummmm...... I know what we are having for supper tonight! With ground turkey of course.

Thanks for the reminder!

I like my coffee black with a bit of raw honey to sweeten it.


"Be as gentle as  possible, and as firm as necessary".   Tom Dorrance-the 'father' of natural horsemanship

How true, for life, parenting, horse and dog training!
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Olerica
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Funny!  I love that so many of us have had that!  I think the Ostrich would work, but I had the turkey on hand.

Spike was the first seasoning that my food co-op had when I was a kid.  Lots of dehydrated veggies and salt.  Mmmmm!  

BTW: I adjusted the recipe.  I added 2 large cloves of garlic minced/grated fine.  You could also use garlic powder.


"To be nobody-but-yourself—in a world which is doing its best, night and day, to make you everybody else—means to fight the hardest battle which any human being can fight; and never stop fighting." ee cummings
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Quoted from Chanur
How about using ostrich instead of the turkey (that'll preserve the beef flavor) and using spelt tortillas for the flexible dough wrapper (cover with parchment paper and then foil before baking so they don't dry out)?


Isn't spelt a black dot avoid for now?  If so, I've a while before I can eat it... lots of weight to release from this bod.


"To be nobody-but-yourself—in a world which is doing its best, night and day, to make you everybody else—means to fight the hardest battle which any human being can fight; and never stop fighting." ee cummings
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Nope, I just double checked. Spelt is a Superfood (pg 228 and the Ostrich is a Superfood with a Diamond for teachers (pg 223).
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So if you used turkey or ostrich, and spelt bread dough, kraut burgers would be made completely with super foods!  I'm going to make a big batch and stick them in my freezer for lunches.  I'm keeping them all to myself.  My O Hunter hubby never liked them anyway. All I have to do is throw some raw meat at him, kind of like feeding at the zoo. (sorry hunters) I did share my homemade flaxseed bread with him and he likes it.  

Come to think of it, I could let him make up his own filling of meat and onions and spices and he could have a few since he can have spelt occasionally.  
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Quoted from Mrs. Rodgers
All I have to do is throw some raw meat at him, kind of like feeding at the zoo. (sorry hunters) I did share my homemade flaxseed bread with him and he likes it.    


My Dear, a warning should precede anything that funny.  I nearly ruined my laptop!  (Spit-take, anyone?)


"To be nobody-but-yourself—in a world which is doing its best, night and day, to make you everybody else—means to fight the hardest battle which any human being can fight; and never stop fighting." ee cummings
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Mrs. Rodgers, you crack me up! My hunters are the same "give me meat!" Although my hunter son sure was scarfing down my ground turkey,cabbage and onion mixture for breakfast. He even commented on how good it was. It is just a tasty combo.


"Be as gentle as  possible, and as firm as necessary".   Tom Dorrance-the 'father' of natural horsemanship

How true, for life, parenting, horse and dog training!
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Friday, January 25, 2008, 4:40pm Report to Moderator Report to Moderator
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Hi all,

just confirmed with myself that I AM a teacher, so looking forward to some changes.........following anti-candida A diet at the moment and have lots of digestive problems so hoping to heal a bit on the new regime.

I miss coffee so much but it gives me such tummy ache  

I had kinda ruled out eggs in their pure form but maybe should give them another try.........

off to cook now..........
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I too love that cabbage is good for us. Your recipes sound wonderful.

How about Cabbage Rolls?  Wouldn't that be grt too?

Mrs. Rogers - so glad your a Teacher too.
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Saturday, January 26, 2008, 2:32pm Report to Moderator Report to Moderator

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Wow, guys....thanks for recipes! "I think I love you" is what I'm singing about this GTD!
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Hey Y'alll....Okay, I'm sounding like PaulaDeen....If tereare any Southern Teachers ere with some Southern twists to Teacher foods, I would love it! I was eating fried okra yesterday when I downloaded the book, and much to my horror, realized it's an avoid, as are manyother nono's for Teachers,that I had been eating. I need to detox!
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Olerica, I have a problem with stuffiness, too.I would LOVE some smoothie recipes, for breakfast on the go, on the way to work. Thanks, everyoneQ
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famlovpc
Saturday, January 26, 2008, 6:30pm Report to Moderator Report to Moderator

Teacher
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Posts: 51
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Location: TN
Age: 49
Gumby said:I hope more teachers come along soon! I am lonely!
Well, here is anoter LONELY TEACHER-let's gewt together and keep each other company!!
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famlovpc
Saturday, January 26, 2008, 6:48pm Report to Moderator Report to Moderator

Teacher
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Location: TN
Age: 49
Teachers: about coconut oil: it has onolauring in it, which is a component of mother's milk, and ery importa for a strong immune system-helps to kill of resistant viruses or protein-coate ones-like even herpes and similar viruses like Epstein-Barr. Will buy some soon!
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Gumby
Saturday, January 26, 2008, 6:53pm Report to Moderator Report to Moderator

GT3 Teacher!
Ee Dan
Posts: 655
Gender: Female
Location: BC Canada
Age: 49
There are many more of us now .  In fact, we are the second largest group on here according to Lloyd's survey.  

incidentally, fam...we are the same age .

Not sure how to 'southernize' anything, living in BC...but I do miss my collard greens!  I'm so glad we got bok choy as a superfood though, because between that and chard and kale I keep my greens fetish fed.


Embracing my A-ness!    (Ok, that is waaaay better in print than it is out loud!      )

A+Sec Teacher follwing GT3/SWAMI diet
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famlovpc
Saturday, January 26, 2008, 7:06pm Report to Moderator Report to Moderator

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Hi,ya, Gumby! Class of '83, I take it? Glad to meet you! I feel a kinship thing oin' on, here! Well, I live in uch a podunct kind of place, I have never even HAD bok choy, chard, an kale! Am I mising out?
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famlovpc
Saturday, January 26, 2008, 7:07pm Report to Moderator Report to Moderator

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I just saw-my age says 47??? I'm 42! Guess I need to make some Chchchanges.
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Gumby
Saturday, January 26, 2008, 7:39pm Report to Moderator Report to Moderator

GT3 Teacher!
Ee Dan
Posts: 655
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Location: BC Canada
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Your age has always said 42...maybe you were looking at your post count?  Yup, class of '83 .  

And yes, you've got to get some of those greens! They are all so good.  I am a veggie person, so I eat a lot of our superfood veggies.  I'm trying to branch out and try some of the new ones that I don't eat as often.  Mustard greens are really good too, but can only get them in season here.  But chard, bok choy, avocado, beets, cabbage, carrots, ginger, kale, mushrooms, onions, squash, pumpkin, zucchine....mmmmm!  I think teachers got a good deal in the veggie department!   I do miss some of the others I was used to on the A diet, but with all these choices it is pretty great.

Must go make some pumkin soup for lunch now.


Embracing my A-ness!    (Ok, that is waaaay better in print than it is out loud!      )

A+Sec Teacher follwing GT3/SWAMI diet
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famlovpc
Saturday, January 26, 2008, 10:17pm Report to Moderator Report to Moderator

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Gumby, youre driving me crazy...somehow, those veggies sund really good, even though Ihaven't had too many o them. I LOVE beets! PUPKIN SOUP....I'm LUSTING...........
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Mrs. Rodgers
Sunday, January 27, 2008, 12:17am Report to Moderator Report to Moderator

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Quoted from Olerica

My Dear, a warning should precede anything that funny.  I nearly ruined my laptop!  (Spit-take, anyone?)


I hope your laptop has dried out by now. Although O's can be entertaining, B's are funny, other A's (probably teachers) make me belly laugh.  

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Mrs. Rodgers
Sunday, January 27, 2008, 12:35am Report to Moderator Report to Moderator

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Quoted from dawgmama
Mrs. Rodgers, you crack me up! My hunters are the same "give me meat!" Although my hunter son sure was scarfing down my ground turkey,cabbage and onion mixture for breakfast. He even commented on how good it was. It is just a tasty combo.


I bet my hunter has more hunting toys than yours.  Do you have a bearskin, and various mounted dead animal heads staring at you and scaring young children in you living room?

And, even though I had him making his own separate Kraut burger filling without the kraut, while I was on the computer, he stole some of my shredded cabbage and added it to his venison >: (I guess it's a neutral so he can have it but still, he didn't have to poach it!)
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Mrs. Rodgers
Sunday, January 27, 2008, 12:42am Report to Moderator Report to Moderator

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Quoted from purlgirl
I too love that cabbage is good for us. Your recipes sound wonderful.

How about Cabbage Rolls?  Wouldn't that be grt too?

Mrs. Rogers - so glad your a Teacher too.


Stuffed Cabbage rolls sound great, especially if stuffed with mutton.  I assume that mutton is better than lamb because it's leaner?  

Purlgirl, yep, we're both teachers.  Someday we will meet. (Insider question?  Are you going to work any seldom worked territory?  I'm planning on it, nothing firm yet)

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purlgirl
Friday, February 1, 2008, 9:14am Report to Moderator Report to Moderator

GT3 Teacher, non-taster
Ee Dan
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Location: Northern CA, USA
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Mrs Rodgers sent you an email.  

Mutton - I heard that speculation about it being leaner but don't know if thats the reason for sure.  Can't find Mutton here. Is there a season when it is more likely to be offered?  I did buy some Lamb and froze it in patty size amounts. I know it is a black dot avoid - but I was curious about taste. Now what to do with it.
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dawgmama
Friday, February 1, 2008, 1:15pm Report to Moderator Report to Moderator

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Ee Dan
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Age: 54
I don't know Mrs. R, our hunting toy collection probably rivals your hubby's. Although I am a "teacher", my daughter a "gatherer" my son a "hunter", and my hubby isn't measured yet, my whole family hunts.   The deer head in the living room is mine, and we have various critters throughout the premises. Hunting is truly a family afffair here, and it is so nice to have fish, poultry and game with no antibiotics,   or hormones added. I suppose they have some pesticide residue from their enviroment, but all in all, pretty pure meat.


"Be as gentle as  possible, and as firm as necessary".   Tom Dorrance-the 'father' of natural horsemanship

How true, for life, parenting, horse and dog training!
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Cathy
Friday, February 1, 2008, 1:27pm Report to Moderator Report to Moderator
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I like lamb but I never had mutton.  I haven't seen it for sale, unless they are selling under the title, lamb.

I thought the other day, since teachers are to avoid all sorts of vinegars, but saurkraut is acceptable....(here comes another brain storm!)since saurkraut is naturally sour without vinegar,  I could puree saurkraut and use that in place of vinegar in a recipe.       
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Gumby
Friday, February 1, 2008, 4:31pm Report to Moderator Report to Moderator

GT3 Teacher!
Ee Dan
Posts: 655
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This is one teacher who won't be experimenting with any lamb or mutton.  The smell of lamb has always made me...well, let's just say less than enthusiastic lol...don't wanna offend any lamb lovers.  My hubby loves it and cooks it often, so I have learned to tolerate the stench...I mean aroma...but it sure does not make me want to go near it!

I might try goat sometime if the opportunity presents itself, but I won't go looking for it.  I am happy to have a bit of turkey (or emu or ostrich when I can source it) once in a while.  Not often though, my body just does not do well with lots of poultry.  Other than that, I'm very content with fish and the rest of the teacher diet.  


Embracing my A-ness!    (Ok, that is waaaay better in print than it is out loud!      )

A+Sec Teacher follwing GT3/SWAMI diet
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Gumby
Friday, February 1, 2008, 4:34pm Report to Moderator Report to Moderator

GT3 Teacher!
Ee Dan
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Location: BC Canada
Age: 49
BTW, Olerica...I tried your idea of cooking ground turkey with onions, garlic, and cabbage.  I tossed in mushrooms too I think.  It was so good!  I needed some new ways to eat cabbage and this was perfect.  Thanks!    


Embracing my A-ness!    (Ok, that is waaaay better in print than it is out loud!      )

A+Sec Teacher follwing GT3/SWAMI diet
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Olerica
Friday, February 1, 2008, 8:06pm Report to Moderator Report to Moderator

GT3 Teacher!
Kyosha Nim
Posts: 576
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Age: 44
Gumby: - Why, thank you!  I'm so glad that it worked for you.  Now you just need to source out the Spike spice and it would be like sitting in my kitchen!    I know my food co-op and my regular grocery store cary it.

Dawgmama: Where in cheese-land are you?  I'm in St. Paul, MN and work for a company that has exceptionally close ties with Chippewa Falls, WI.  Wavies from your neighbor to the west!

PurlGirl: Check out Penzey's seasonings for your lamb.  I use their Greek dressing seasoning in my lamb patties for "lamburgers" and often use their lamb seasoning (no salt in it) for leg of, etc.  I do like blending my own, but their blend is so convenient.  http://www.penzeys.com  (I can spend SO much money in their store - I seriously have about 50 different spices and herbs in my pantry)


"To be nobody-but-yourself—in a world which is doing its best, night and day, to make you everybody else—means to fight the hardest battle which any human being can fight; and never stop fighting." ee cummings
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dawgmama
Friday, February 1, 2008, 11:02pm Report to Moderator Report to Moderator

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Ee Dan
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Gumby, "great minds think alike", I made the same  ground turkey etc. concoction, mushrooms and all. Yum, I will have to find some Spike and give it a try. My son keeps eating my 'mish-mash' so I have to keep cooking up more batches.

Olerica, I am in New Berlin, Wi., a close suburb of Milwaukee. Waves back to you. I have 2 brothers that live in Rochester, Mn. My daughter and I went to a horse training seminar in the twin cities a few years ago, and camped in one of your county parks right near the city. What a beautiful and affordable place! Too bad I can't remember what it was called, I need more B-12 .

My new "teacher" treat is Suzies puffed spelt and flax  'thin cakes' and almond butter with honey. That is what I call superfood. The bad part is I have to sneak them, cause if my dogs hear me open the jar of almond butter they come running.  


"Be as gentle as  possible, and as firm as necessary".   Tom Dorrance-the 'father' of natural horsemanship

How true, for life, parenting, horse and dog training!
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Chanur
Friday, February 1, 2008, 11:20pm Report to Moderator Report to Moderator

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Ee Dan
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Quoted from dawgmama
My new "teacher" treat is Suzies puffed spelt and flax  'thin cakes' and almond butter with honey.


What is this? A brand name? Recipe? Sounds very tasty to me, too!

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dawgmama
Saturday, February 2, 2008, 1:54am Report to Moderator Report to Moderator

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Oops! Aren't I supposed to mention brand names? If not I'm sorry, or perhaps I made it sound as if Suzie was a forum member that you could look up on the recipe base? Sorry for the confusion  .

Yep, the package says Suzie's whole grain Thin Cakes, puffed spelt with flax seeds. The ingredients are spelt, flax seeds, and sea salt. However, there is a disclaimer that states the cakes "are made in a facility that also produces products that contain wheat and soy." But I have no allergy to either, so close enough for me. The cakes are like a rice cake kinda,  about 3" square, but thinner and not all crumbly. I found them in the cracker asile at the hfs. They didn't cost 'an arm and a leg' either.

But... Chanur, I wonder if we could make 'em ourselves? Is there a puffed spelt cereal? Hmmm....


"Be as gentle as  possible, and as firm as necessary".   Tom Dorrance-the 'father' of natural horsemanship

How true, for life, parenting, horse and dog training!
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Chanur
Saturday, February 2, 2008, 3:53am Report to Moderator Report to Moderator

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Ee Dan
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So far, this is the only puffed spelt I can find...and it's in Australia:
http://www.organicsaustraliaonline.com.au/prod149.htm

But, at least now we know it exists and is available to the general public, sort of.

And this is how the puffing is done:
http://www1.umn.edu/umnnews/UMN_home/know/Puffed_grain_and_snacks_have_a_U_tie.html
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pixiekitten
Thursday, February 7, 2008, 9:55am Report to Moderator Report to Moderator
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Quoted from Gumby

Decided to steal just one thing from the warrior...moving red wine from a neutral to a superfood.


Yes, I second that motion!

Quoted from Gumby
And I admit, I would rather eat maple syrup than honey any day...but again, for my own protection, it is probably just right that honey be better for me.  Self control will never be an issue then lol!


Agreed.  Won't be overindulging on that one.

Quoted from Gumby
Anybody notice that poi and mahimahi are now superfoods?  Perhaps a trip to Hawaii would be in order!  You know, for our health.


Mmm, I'll pack my swim suit!  Although I don't know if I could go to Hawaii without having a few Caramacs - chopped macadamia nuts and caramel covered in chocolate.  Guess I'd have to eat a whole box and THEN go on the diet for real.  



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Sunny
Friday, February 8, 2008, 3:51am Report to Moderator Report to Moderator
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Hi to all!
I am an A negative secretor
My legs are longer than torso,
my lower legs are longer than upper
my index finger is longer on one hand and ring fingers longer on the other
my waist-hip ratio is high (but I'm overweight)
I'm 5'4", an ectomorph, but pear shaped now
I have high ferritin levels (sticky blood), and flush easily like the warrior and seem to have those characteristics.
I am soo confused!
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Lola
Friday, February 8, 2008, 4:17am Report to Moderator Report to Moderator

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Sa Bon Nim
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what does the book say


''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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Sunny
Friday, February 8, 2008, 4:25am Report to Moderator Report to Moderator
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Sorry guys!
I remeasured my fingers and somehow I did it incorrectly before. My index fingers are longer than the ring fingers on both hands. So I guess that makes me a warrior.  
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Lola
Friday, February 8, 2008, 5:18am Report to Moderator Report to Moderator

GT1; L (a-b-); (se); PROP-T; NN
Sa Bon Nim
Admin & Columnist
Posts: 51,348
Gender: Female
Location: ''eternal spring'' Cuernavaca - Mex.
Age: 58
good you now know!!
have you watched the videos on how to take the measurements?
http://www.youtube.com/user/GenoTypeDiet


''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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linshi
Saturday, February 23, 2008, 2:55pm Report to Moderator Report to Moderator
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what`s the difference between cabbage and kale? The kale is marked diamond and cabbage is not although they are both Brassica oleraceea.I need some help here
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Chanur
Saturday, February 23, 2008, 10:34pm Report to Moderator Report to Moderator

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Ee Dan
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Cabbage is generally grows as a head and kale is usually much looser leaves. There are exceptions to this though so I think that photos would be much better than words to explain the difference so here's a variety of them:

cabbages:
http://images.google.com/images?gbv=2&hl=en&q=cabbage&btnG=Search+Images

kales:
http://images.google.com/images?q=kale&gbv=2&ndsp=18&hl=en&start=18&sa=N
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amill
Sunday, February 24, 2008, 11:27pm Report to Moderator Report to Moderator

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Gender: Male
Location: West Tennessee
Age: 44


Think i've finally got my fingers properly measured, so i get to swap over here to you teachers.
I'am definatly going to miss the meat in the Explorer diet though!

well i get eggs and butter-milk. Maybe I'll make some french toast.


[IMG][/IMG]Alan
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