Biotin is recommended for teachers to help with overgrowth issues in the gut

Quoted from ABJoe

Sorry to spoil your anticipation, but the Teachers in our house use Colby-Jack cheese after their Genotype...

No worries!  I have already been anticipating when the Colby-Jack goes back on sale again.  I'm noticing the sales seem to cycle through, and will be grabbing it when the prices drop again.  

Quoted Text

if they would only come up with a gluten-free mozzarella sauce

the reason I answered
why would you want a sauce if it s an avoid in your list

Quoted from Lola

the reason I answered
why would you want a sauce if it s an avoid in your list

Because they came up with something that tasted like cheddar without any cheddar   Sooooo, if they could come up with something that was all nutritional yeast that was a cool sub for mozz....well, yeah, I think it'd kind of rock!   It's a minor point...I fantasize about all sorts of things that might not ever happen (uh...6 foot 4 guy with long hair in a kilt?---probably not going to come into my life, but it's nice to think about )

just make sure all those natural flavors are not corn derived, if you happened to have an issue with anything corn or were a nonnie......

bt/gt has made my life so simple......I thoroughly enjoy putting together my unique and beneficial flavors......and simple, because I do not have to go around reading labels ad infinitum.......wishfully thinking I was going to find anything  
NOT corn derived out there, in terms of seasoning and flavor!

Quoted from Lola

just make sure all those natural flavors are not corn derived, if you happened to have an issue with anything corn or were a nonnie......

bt/gt has made my life so simple......I thoroughly enjoy putting together my unique and beneficial flavors......and simple, because I do not have to go around reading labels ad infinitum.......wishfully thinking I was going to find anything  
NOT corn derived out there, in terms of seasoning and flavor!

Yeah, that's why I loved this company!  They list out the products that have anything corn-derived on their website!  Even the citric acid when it is corn-derived!  I check into this site (genotype forum) in between working on homework questions, and I post enough that it SEEMS like I have endless time, but I take all these mini-breaks, still type 75 words per minute and end up spewing during those breaks.  I REALLY miss spending hours cooking.  I am eating a heck of a lot of quinoa, because I am making most from scratch, but just happened across this stuff

Mine is complicated because of this... maybe by less disease (maybe).

Teachers how altruistic do you find yourself being?

Quoted from cajun

Grey rabbit,

I could find out if they ship and how much?

would be nice to know, probably out of the budget right now, but maybe someday.


DOS, altruistic? When it comes to my daughters and grand daughter definitely. If there is someone who needs my help, I'll do my best-but I'm done making sacrifices or going the extra mile for people who don't appreciate the efforts.

Quoted from fennel

Oh yum--thanks!  Will have to track down the Tinkyada.  I looooooove pesto, just have been crazy buzy, and that's why I was looking at mixes. I like to make pesto fresh, haven't found a good packet.  If anyone has a good one, let me know...but, if I'm caught on a few days with only 2 minutes for meals, the fresh basil goes to heck.

All of our grocery stores sell ready-made pesto in little containers near the deli or cheese sections.  Check it out!  

For all those who get gassy with raw veggies:

Some people are just more sensitive.  Try blanching your veg by dropping it into boiling water for 2 minutes (more or less depending on veg - experiment for what works best for you), then immediately rinse in cold water.  It gets rid of the gassy element, but retains most of the bite.  You'll actually see some gassy bubbles in the blanching water afterwards.

I do this for roasted veggies as well.  After I blanch, I spread them on a cookie sheet, drizzle lightly with Olive Oil and Seasalt, and roast in th oven at 400 until they start to sizzle and color.  A squirt of lemon or lime juice (I used to use balsamic....heavy sigh) and it comes out exquisite.  

Yeah, she's a supertaster!

My question for all Teachers:

I was trying to keep to the BT A dietary suggestions, but have just finished reading the dietary suggestions for GT3.  Now I'm confused.  The cheeses that were neutral (mozz, feta, kefir, goat) or beneficial (is there a beneficial cheese?) on BT A - are avoids on GT3, and vice versa (now it says I can have gorganzola, manchego, swiss, pecorino, etc).  Also, many of the veggies the were good on one are not so good on the other (ie - lettuce, asparagus, spinach, etc), and fruits (pears, peaches, cherries, apricots).

So, can anyone enlighten me?  What are your experiences?

once you decide which system you want to follow, then you try following that system exclusively.......don t try mixing the two

here s more for you to understand the rational behind the values
http://www.dadamo.com/B2blogs/blogs/index.php/2010/03/27/hows-and-whys?blog=24

also try steaming your veggies!! delicious!

oh and before I forget,
learn how to make ghee......chuck full of butyrate for your gut ecosystem
http://www.dadamo.com/B2blogs/blogs/index.php/2009/01/15/butyrate-and-ghee?blog=27

OMG!!  Ghee is a life saver!  Adds that special something flavor that separates dieting from delicious!

Have any of you found good things for teacher if you get hit with illness?  I got hit with this flu that has been making the rounds, and trying to figure out good comforting food that would also be super benes that sounded OK while I was congested and coughing and such was sort of a pain.  I'd like to have some ideas that I can just go to without thinking if it happens again.  That being said, I resisted it much longer than I usually would have and only succumbed after I got hit with some major drama that stressed me no end.  Also, recovering in record time for me.  Kids half my age are having a harder time than I am.

Quoted from 11778

My question for all Teachers:

I was trying to keep to the BT A dietary suggestions, but have just finished reading the dietary suggestions for GT3.  Now I'm confused.  The cheeses that were neutral (mozz, feta, kefir, goat) or beneficial (is there a beneficial cheese?) on BT A - are avoids on GT3, and vice versa (now it says I can have gorganzola, manchego, swiss, pecorino, etc).  Also, many of the veggies the were good on one are not so good on the other (ie - lettuce, asparagus, spinach, etc), and fruits (pears, peaches, cherries, apricots).

So, can anyone enlighten me?  What are your experiences?

The Teachers in my house switched from the A diet to Teacher and although some things changed rating, they like the new plan better...  It seems to keep the gut flora more balanced, although neither of them eats enough variety (my opinion)...

Grey rabbit,
You got it! I will check this weekend and report back in the "lounge".

Fennel,
When ill, especially with upper respiratory tract or even stomach, I am a firm believer in homemade chicken stock/broth or turkey broth. If you can tolerate a little onion, leeks and garlic sauteed in small mount of olive oil (or ghee), then add water and  poultry carcass, and just let it simmer down. Good medicine! My grandmere did it for her children and my Mom for me then I did it for my family. Its always helped!

Quoted from cajun

Fennel,
When ill, especially with upper respiratory tract or even stomach, I am a firm believer in homemade chicken stock/broth or turkey broth. If you can tolerate a little onion, leeks and garlic sauteed in small mount of olive oil (or ghee), then add water and  poultry carcass, and just let it simmer down. Good medicine! My grandmere did it for her children and my Mom for me then I did it for my family. Its always helped!

I'm a chicken soup broth person in that mode...but with chicken being black dot right now, I just wasn't sure how to approach it.  And, I was NOT up to making turkey broth with how I felt.  Maybe I should make some and freeze it for emergencies...well, also for cooking.     I always did the homemade chicken soup for my kids when the weather turned or if the went under the weather.  Thanks.  This is such a learning process, but it just seems really really worth it.

Mike's soup recipe:
http://www.dadamo.com/cgi-bin/Blah/Blah.pl?b-GC/m-1209658448/s-new/#num4

Quoted from Lola

Mike's soup recipe:
http://www.dadamo.com/cgi-bin/Blah/Blah.pl?b-GC/m-1209658448/s-new/#num4

OH Thank you!!!  I can't believe it, but I think I'm actually about over this thing already.  Is it normal to get this big a boost to your immune system already?  

I actually did a version of this tonight:

http://www.howsweeteats.com/2010/10/06/pumpkin-pie-quinoa-parfaits/

I didn't use the graham cracker since I'm really working these lists...but, I was really stunned how great this was. I was skeptical on the quinoa with yogurt, but had already tried a quinoa/yogurt/almond butter mix since I didn't have pumpkin on hand after reading this  before I got sick and it was pretty awesome.  I cook up a bunch of quinoa for a couple days since it's a diamond, so decided to play with this.  Touch of honey and a touch of slivered almonds for more diamonds and I really dug it.  

raingurl  - How are you doing with your Swami program? - getting adjusted?

Grey rabbit,
Didn't forget about the ostrich....just getting over 24 hour flu bug....will check on it and report back!

I actually had sort of a dessert tonight--something I never indulged in when I was "trying to be healthy".  I had cooked up a bunch of brown rice, so I mixed it up with some greek yogurt, frozen cranberries, couple of slivered almonds, cinnamon, nutmeg and a touch of agave (haven't picked up honey yet).  It was like this amazing little instant rice pudding that (to me) kicked original rice pudding's rear.  A diamond-fest in a glass.  YAY!