Quoted from Russ

Thanks.

I've just realised I can have black pepper as long as I grind it myself from peppercorns. That's good news..

Will give making my own dressing a try.

Quoted from Linda

Not peppercorns.  The already ground up pepper that comes in cans or is in the shaker is the avoid.  It has additives and is prone to mold.

Quoted from LISALEA

This is where I got the info from:

TYPEBASE4 INDEX >> HERB/SPICE >>

PEPPER/ BLACK/ WHITE/ PEPPERCORN
TYPE B:Secretor:
AVOID: Flocculates serum or precipitates serum proteins. Increases polyamine or indican levels.

Non Secretor:
AVOID: Flocculates serum or precipitates serum proteins. Increases polyamine or indican levels.

Quoted from Russ

Thanks for the salad dressing ideas.

Entering 'pepper' into http://www.dadamo.com/csv/database.html shows peppercorns are Neutral for my blood type.

I don't know which one is right.

Quoted from Dr. D when he made the change in typebase

K, now actually TYPEbase 4 is the definitive source on all things pepper. Interestingly, the confusion extends to the books as well, which makes sense since the book manuscripts have always (since LR) run off of tables as well, but also have to be typeset, which introduces a human factor. The original tables stem from ones done long ago by Steve Shapiro, and some of his classification verbiage snuck in as well, since he occasionally added things or descriptions based upon what I posted on the old message board.

Going back over older notes, it appears that there are two basic categories "peppers" and "pepper". "Peppers" are vegetables. "Pepper" is a spice. There are two basic categories of "peppers" (only delineated by their carotenoid content, hence their color).

"Pepper" contains two categories, but they really have nothing to do with each other. "Black Pepper" contains "Peppercorns" and "White Pepper".  The entry "Cayenne Pepper" (which actually contains anything with capsaicin) which it turns out includes "Red Flakes" "Chili Peppers" and "Jalapeno" which are just a non-dried versions. Sources of capsaicin are actually medicinal herbs and may very well assume other values in disease states, which is different from telling people to eat it as a food.

Quoted from Henriette_Bsec

REALLY STRANGE
I noticed that suddenly it is avoid for all BT
There used to be a distinction between pepperCORN  and pepper white/black ?????
Now I have never been crazy about pepper so....

Quoted from Victoria

So, I'm confused now.  Are we saying that the new classifications list even freshly ground black peppercorns as avoids?

Quoted from Dr. D when he made the change in typebase

K, now actually TYPEbase 4 is the definitive source on all things pepper.