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BTD Forums    Diet and Nutrition    The GenoType Diet  ›  What are currants ???
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What are currants ???  This thread currently has 2,677 views. Print Print Thread
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jayneeo
Saturday, January 5, 2008, 1:48am Report to Moderator Report to Moderator

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Kyosha Nim
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but no sugar, ...maybe stevia would work,... not in a pie of course, because the sugar is needed to thicken the berries, but as a fruit compote, the cooked currants and some stevia could be very good.
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TypeOSecretor
Saturday, January 5, 2008, 5:00am Report to Moderator Report to Moderator

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Thanks for all the feedback on Zante's.  Since I bought them, I'm still going to eat them, and I'll enjoy them.  Maybe some day I can enjoy the real deal.
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Henriette Bsec
Saturday, January 5, 2008, 9:48am Report to Moderator Report to Moderator

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Kyosha Nim
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Well since I´m from a part in the world where both red and black currants are used a lot I thought I´ll say a bit about them.
Red currants Ribes rubrum are very tart when they are fresh,
we use them in jellies ( they have alot of natural pectin )
in desserts often mixed with raspberries (another good Explorer berries.) or with nectarin/peach
You can make "ryste ribs" / shaken currants - you take fresh or frozen berries and add sugar
( now it will be honey and stir a lot and let them mix together.this fresh raw jam/ fruitsauce is eaten on icecream (  ) or fatty yoghurt ( that comes back later for me)
They are often added to mixed berries in jams and pie shells.- but can be a bit too much on their own.Since I have never seen them dried I plan on drying them ,,, my mum tells them they add a nice tart thing in muesli.

Black currants Ribes nigrum are much stronger and complex in flavour.
They make very good jams and jellies  - especially the jelly is very good with meat
It is often used in juicedrinks or cordials or as blackcurrant rum
I don´t know any who would eat the black currant fresh ...
but kids seem to like small amounts of the fresh red currants - a bit like tart vinegums in flavour.




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Brighid45
Saturday, January 5, 2008, 1:59pm Report to Moderator Report to Moderator

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Kyosha Nim
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Thanks Henriette, your description of 'ryste ribs' sounds so good! I've never had fresh red or black currants, just the juice (which was delicious!), but they sound very much like our North American cranberries--really tart, low on the glycemic index and wonderful when paired with other fruits. Next week I'm going to try ordering a five pound bag from that company in upstate New York and will start looking for recipes to share with everyone.


Everyone is entitled to his or her informed opinion. --H. Ellison
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TypeOSecretor
Saturday, January 5, 2008, 8:17pm Report to Moderator Report to Moderator

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Ask and you shall receive...

This morning I was at Trader Joe's walking out of the store with my purchases.  I thought I'd ask the manager if they ever got lingonberries or gooseberries.  He said they had gooseberries a long time ago, but now they had currants--they had received them in about one week ago.  There was no predictability as to what types of berries they get in - but he showed me the section where they would be.

Well, they were the real red currants - from Chile, 5.6 oz for $2.99.  They taste quite tart, so maybe I'll try making an oat flour pancake in the morning with my homemade basamati rice milk and an egg.    I'll add a few currants now that I have the real deal.  Maybe a few drips of molasses in the batter & possibly on top.  I hope my homemade baking powder (cream of tarter and baking soda) is OK.
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Brighid45
Saturday, January 5, 2008, 10:01pm Report to Moderator Report to Moderator

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Kyosha Nim
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Ooohh, that sounds good TOS! I bet those pancakes will be tasty! Please let us know how they turn out!

The bulk foods place where I get my GF flours also carries unusual jams and jellies, and they had lingonberry preserves from Sweden. Next week when I have a bigger paycheck I'll get some to try.

There should be a recipe for corn-free, aluminum-free baking powder in Typebase if you'd like to try it. It's one that Melissa put in. It's rice flour, cream of tartar and baking soda. I'm going to try using oat flour in place of the rice for my next batch. It works pretty well.


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TypeOSecretor
Sunday, January 6, 2008, 2:52am Report to Moderator Report to Moderator

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Quoted from Brighid45
Ooohh,
There should be a recipe for corn-free, aluminum-free baking powder in Typebase if you'd like to try it.



I just use equal parts of cream of tarter and baking soda.  
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Henriette Bsec
Sunday, January 6, 2008, 10:48am Report to Moderator Report to Moderator

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Kyosha Nim
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Lingonberries are very much like cranberries just smaller and less tart.
Every time I go to Sweden I get some since we dont grow them a lot here. I know a few places in the other end of Denmark were I can pick some.... but they need acid soil and heather like areas not much of that around me.
BUT I did plant 1 bush in my acid blueberry rhododendron bed  so maybe I should some more  


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TypeOSecretor
Sunday, January 6, 2008, 5:31pm Report to Moderator Report to Moderator

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After reading some online information on currants, I'm wondering if black currants are more beneficial healthwise than red currants:

Black currant information:  http://botanical.com/botanical/mgmh/c/curbl131.html

Red currant information:  http://botanical.com/botanical/mgmh/c/currd132.html

Not really sure - just guessing???
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Henriette Bsec
Sunday, January 6, 2008, 5:43pm Report to Moderator Report to Moderator

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Kyosha Nim
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I don´t know but look at the break down here
Red currants: http://www.foodcomp.dk/fcdb_details.asp?FoodId=0220
black currants: http://www.foodcomp.dk/fcdb_details.asp?FoodId=0272



ENFP -naturalist, visual/spatial and musical/verbal/chatty Dane- Mother to DD Emma age 19,
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TypeOSecretor
Sunday, January 6, 2008, 7:53pm Report to Moderator Report to Moderator

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Wow, Henriette - I don't think I've ever seen such detailed food chargs - that's impressive.  I'm probably not too adept at interpreting all that data.  I'll have to sit down and study them some day.  Thanks.
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TypeOSecretor
Sunday, January 6, 2008, 8:18pm Report to Moderator Report to Moderator

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I made my oatmeal flour-red currant pancakes this morning.

I didn't measure too much - but this was about what I used:  1 cup oat flour, 1-2 cups? homemade basamati rice milk, 1/4-1/2 tsp. salt, 2 tsp. cream of tarter, 1 tsp. baking soda, 1 egg, 1-3 T. molasses (just poured and tasted before adding other dry ingredients).  I used a little ghee in the bottom of the pan, poured my batter, then added a tablespoon or two of red currants.  

The first pancake crumbled and fell apart, but the combination of the dough and currants tasted OK - kind of like very subtle  gingerbread.  But my mind immediately screamed out for a big hunk of butter.  Somehow I didn't have to comply.

I thought maybe I'd better add some oil to hold the batter  together, so I added a tablespoon or two of regular olive oil (not extra virgin because it's too strong).  This held the pancake together but kind of spoiled the subtle gingerbread taste.  Next time, I will try using melted ghee in the batter.  I also added currants to this pancake.

I cooked the remainder of the pancakes without currants.  They are sitting there wrapped up in plastic wrap.  Maybe I could use them for a wrap for a little sandwich?   or maybe I could make some stuffing with sage.  Just daydreaming about some things.

When I made the basamati rice milk, I used 1 cup brown basamati rice - got 2 quarts rice milk.  I did not filter it just blended it with the hand blender.  Therefore, the bran was not wasted and went into my pancake.

I bought two small containers of red currants.  One container I will use fresh - such as in the pancake.  Later today, maybe a salad with organic baby spinach, sliced crimini mushrooms, and currants - topped with sea salt, nutritional yeast, Umeboshi plum vinegar, olive oil.

The other container, I juiced.  I soaked the currants in water to clean, then tossed them in a small pot, stem and all.  I only added about 1 T. water (my cookbook said no water had to be added) - brought to a boil.  Turned off heat but left on burner 5 min, then slow cooked 10 min.  I ran everything through a strainer to get juice.  Not sure what I'll do with it.  May cook a lamb chop - at the end add some currant juice and a little fresh chopped mint and a touch of mustard, as many currant recipes mention these ingredients.  I don't have enough juice to make jelly - and sugar is out for awhile.

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Melissa_J
Sunday, January 6, 2008, 9:28pm Report to Moderator Report to Moderator

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Thanks for all the ideas... I can't wait to try some currant oat pancakes, once currant season comes around.  

We have other beneficial oils now, like grapeseed and rice bran oil, that don't have a strong flavor, and they're great in pancakes.

If you do strain your rice milk, you can also eat or use the solid part left behind. From brown basmati rice, it's quite good.  You can eat it as porridge or grits, or use in cooking.  It's probably quite beneficial, with all the bran and fiber.  No need to waste it!




Type O+ blogger, secretor afterall. Gluten intolerant. With two gluten intolerant sons:  A+ Secretor 10 yo (also fructose intolerant and slightly egg allergic), and  O- 7yo.
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Lola
Sunday, January 6, 2008, 10:01pm Report to Moderator Report to Moderator

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TOS,
are you a gatherer, also?


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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TypeOSecretor
Monday, January 7, 2008, 2:57am Report to Moderator Report to Moderator

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Quoted from Lola
TOS,
are you a gatherer, also?


Not sure yet - just guessing - I had been ill and did my own measurements one night.  When I feel better, I'll get together with a friend.

Thanks Melissa for the tips on rice milk residue.  I wasn't planning to throw it out, but not yet sure how I'm going to use it.  It was perfect as is for the pancakes.
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TypeOSecretor
Tuesday, January 8, 2008, 10:37pm Report to Moderator Report to Moderator

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I have so much to learn since I received my Genotype book - things I did not have the ability to know before now.

Anyhow, just in case anyone wants to try the recipe I posted above for oatmeal pancakes with currants - I have just read that combining sugars and starches together may lead to fermentation.  Specifically, the molasses I used in the recipe combined with the oat flour...  Live and learn.

This has been quite an education.
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Carol the Dabbler
Tuesday, January 8, 2008, 10:55pm Report to Moderator Report to Moderator

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Brighid -- thanks for the link to that fresh-frozen currants company!

I have never eaten either red or black currants except in jam (which was apparently a mix of the two, judging by the illustration on the label), but (FYI) I have heard that black currants have a very distinctive flavor, sort of musky, which some people love and others don't care for.  Apparently, the red (and white or pink) ones have a less exotic flavor, more or less sweet or tart, depending on the variety.


Carol

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Cheryl_O_Blogger
Tuesday, January 8, 2008, 11:30pm Report to Moderator Report to Moderator

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Quoted from TypeOSecretor
After reading some online information on currants, I'm wondering if black currants are more beneficial healthwise than red currants:

Black currant information:  http://botanical.com/botanical/mgmh/c/curbl131.html

Red currant information:  http://botanical.com/botanical/mgmh/c/currd132.html

Not really sure - just guessing???


On the glycemic side, the red looks better, more fiber compared to sugar and a higher percentage of fructose.  Variety is always good, have some of each if you can find them.



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jayneeo
Tuesday, January 8, 2008, 11:49pm Report to Moderator Report to Moderator

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there was a popular black currant tea some years ago...I'm sure its still around...wonder if it offers any of the good stuff? I'm thinking it was with black tea, (a superfood)
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annesae
Saturday, February 2, 2008, 4:29am Report to Moderator Report to Moderator
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The GennoType Daily says this about currants: (February 1)
Teacher: A handful of dried currants are the perfect treat for you, Teacher. They're not as sweet as raisins, but they're about the same size and have a great chewy texture. Make sure you buy a variety that doesn't contain any extra sugar.

That sounds like the ones I can buy in the grocery store.  
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Vicki
Saturday, February 2, 2008, 5:29am Report to Moderator Report to Moderator

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Lola
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thanks Vicki!
'you never stop learning!....'


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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Brighid45
Saturday, February 2, 2008, 3:33pm Report to Moderator Report to Moderator

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Jaynee, you're probably thinking of Twinings. I do love their black currant tea and admit to drinking it now and then. The only caveat is that they have 'flavorings' listed in the ingredients--so be warned. Still, it's pretty good tea--nice and sweet with a hint of smokiness. It's so cool that black tea is a superfood for us Gatherers now!


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Linda
Saturday, February 2, 2008, 6:25pm Report to Moderator Report to Moderator

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Oh, how disappointing!  I thought it was too good to be true to find Zante Currants next to the raisins in my 'regular' grocery store


OUCH!!   My dogma was just run over by my karma!
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Ellie
Monday, February 4, 2008, 1:01am Report to Moderator Report to Moderator

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this is confusing, in my local shop they have currants & raisins separately, i will have to check & see what they are...I had been quite excited!


8 feb 2008:Weight Loss on GTD so far (without trying): 4 kilos (about 8 lbs - half a stone)
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