Quoted from brinyskysail

Is this the original survey (i.e. exactly the same) or have foods been added?

Foods/beverages added include:

Bird's nest
chinese Soon Hock Fish
chinese fermented bean paste          
Clementine
Fish maw (air bladder)
Fish: Gurnard     
Konjac/konnyaku/devil's tongue http://en.wikipedia.org/wiki/Konjac     
Perennial grain: Fat hen - Chenopodium alba     
Perennial grain: Eastern gamagrass - Tripsacum dactyloides or Zea diploperennis.     
Perennial grain: Agrotriticum     
Perennial grain: Hara, Fagopyrum dibotrys          
Perennial grain: Wild Rye
Quince juice
Salted egg
Stout or dark ale, Guinness, Beamish, Murphy's
Yogut/kefir from goat or sheep milk.
Wine, Honey (mead)
Yogut/kefir from goat or sheep milk.          

Here are all the responses so far to the last question:

Quoted Text

10. Any other comments you would like to make about foods to be added to SWAMI

Australian fish (most of our fish are not listed as they do not enter northern hemisphere waters as a rule.)
Fish common to Australian/NZ waters
I am lactose intolerant so any dairy products which can be added will be great. Hopefully they'll turn out to be neutral so I can have more variety!
I'm grateful for what I have so any improvements or enhancements are just fab!
no
Primarily foods from US. Survey lacks foods from Mexico.
Still many foods that are not listed
Suet eating raw like I do all the time
thank you!
thanks for the enormous endeavor!
Thanks, what a great survey~
there are still many unlisted foods
They are either foods I already have, want to have and easily available and can be grown locally

Some of why it may have only been listed once, might be because people tried not to duplicate what was already there. I know when I added to the list, I looked at the pervious list and tried not to duplicate anything myself.

After 6 months and 48 responses:

Quoted Text

5. If you could only add one food to SWAMI what would it be?

Arrowroot rhizomes harvested from 8 to 18 months growth
barramundi
beef suet
Cashew fruit (preferably dried)
chinese Soon Hock Fish
Choy sum
clementines
cream
Dairy treatment (raw/unpasteurised)
Etorki Cheese
goat cheese
Greater variety of greens (Amaranth)
Gurnard
heavy cream
Kiwano / Cucumis melo / Horned melon
Loquat (Nisperos)
maca powder
macca
mascarpone
Mayonnaise (Eggs, Oil and Lemon. No vinegar)
Nopal (pads of prickly pear cactus)
pickled herring
pikeperch / zander
sake (rice wine)
Stout or dark ale, Guinness, Beamish, Murphy's
unlisted mushrooms
wasabi
water chestnut flour
water kefir (twice)
Xylitol
zander

Quoted Text

6. What is the second most important food to be added to SWAMI?

acia berry
Asiago cheese (twice)
Barramundi (twice)
beet kvass
Brown Rice Protein Powder
chokeberry
Cider
cordyceps
Cream
dairy cream
Dragon Fruit (twice)
goat cheese
hawthorne berries
hemp milk
hisbiscus tea
HUITLACOCHE
maca
maltodextrin
mutton suet
Quince Juice
salted eggs
Shishito Peppers (Japanese Green Peppers)
Sourdough
tomato paste
Wheatgrass (the grain)
white tea
yacon/syrup

Quoted Text

7. What is the third most important food to be added to SWAMI?

Amaranth Leaves
broth
chaga mushroom
chinese fermented bean paste
Chipotle
citric acid (twice)
Cos Lettuce (twice)
Cream
Dairy variants {raw, ultrapasteurized, different fat content}
Duck Fat
goat cheese/chevre (twice)
hemp butter
HUAZONTLE
lemon juice (twice)
mango juice
oat milk
potato starch
Raw honey (never heated or filtered or barreled)
sprouted lentils
Squid Ink
Tea, jasmine green
Wheatgrass (Sprouted wheat for juice ...)
Wine, Port (red or white)
24 hour yogurt

Quoted Text

8. What is the fourth most important food to be added to SWAMI?

ancho chili powder
bird's nest
Cheese, goat cheese (three times)
chevre
Guanabanana
guava juice
haloumi cheese
Kudzu Starch/Flour (Japanese, "kuzu-ko")
Lactose-free Farmer's cheese
lemon peel (twice)
mango juice
Menthi (fenugreek leaves)
Muscadines
Nasturtium blossoms
pickled herring
pigeon
Port
potato starch
purple potatoes
raw cocao bean
red clover sprouts
Tomato puree/paste
umeboshi paste

Quoted Text

9. What is the fifth most important food to be added to SWAMI?

Agave flowers and buds
Barramundi
beet kvass
blue corn
cayenne
fish maw
Honeycomb
mascarpone
Meade
oat milk
oolong tea (twice)
Quinoa leaves
raspberry leaf tea
Riberry (lillypilly)
Satsuma-imo (Japanese sweet potato)
Scuppernongs
Snow pea
Squash Blossoms
Stinging Nettle Tea
Sultanas (twice)
white pepper
yogut/kefir from goat or sheep milk.

seabuckthorn/juice

people here are having very good results with this a cancer cure.

Quoted from Cristina

I am mostly interested on things that can be grown locally, native edibles ... after all they are the foodstuffs that will sustain us during a world crisis ... Although in a crisis situation, facing famine anything goes and lectin damage may be the last thing in our minds vs the prospect of starving, it will be good to know which ones to eat freely for our type and which ones to avoid or at least limit intake ...

I have the same thought as Cristina's (see above). Recently I found out there are patches of land with organic soil that I could rent for growing my own food. The farm also sells locally grown food. When I asked what they sell in the current season, I could not recognize any of the (Chinese) names, let alone translate them into English (and be useful here for suggestions' sake). When I asked about the ones I'm familiar with, such as Chinese kale, choysum, broccoli, etc, they looked at me as if I were a fool, saying that it is not so healthy to eat out of the season (apparently these veggies, which I get at the supermarket, are imported and not of the season).

My biggest challenge is, most of the local veggies are not tested by Dr. D and not listed on SWAMI. So my only resort is to buy imported ones that are "out of the season" and expensive. I would rather prefer to support local organic farms and perhaps grow veggies myself. But without the knowledge of whether it is safe in the long run (no avoids) to consumer the locally grown veggies or not, I feel like I'm at a bind. The varieties of Chinese veggies are huge. How do we even begin this endeavor?

Quoted from balletomane

When I asked what they sell in the current season, I could not recognize any of the (Chinese) names, let alone translate them into English (and be useful here for suggestions' sake).

...

My biggest challenge is, most of the local veggies are not tested by Dr. D and not listed on SWAMI....

The varieties of Chinese veggies are huge. How do we even begin this endeavor?

I tend to assume that the foods I do not know are neutral.

Then I try to see if it is like something that is rated and assume the rating would be similar.

I also try to do self testing on unknown foods. Some of the methods for doing this are described here:

http://truthquest2.com/kinesiologytesting.htm

I have also tested foods that I have questions about with fancier equipment. (Vega test, epfx/scio/indigo, ...).

With kinesiology and Indigo I can get ratings similar to blood type , but am not able to get GenoType ratings. I calibrate using rated foods before trying the unknown foods.

I do not have enough experience to evaluate pulse and vega testing.

Additions to SWAMI survey has been up for 9 months. 51 folks have participated in the survey.

Here is list of the current rating of foods.
0 is the lowest possible rating.
9 is the highest possible rating.

Rating is the average rating of all survey participants that answered a particular question.

Sorted so highest rated foods are listed first.

1     Cheese, goat cheese     7.44
2     Tea, Dandelion root and/leaf tea     7.28
3     tea, white tea     7.21
4     xanthan gum     7.2
5     Wasabi [Eutrema japonica]     7.1
6     Lettuce, Red leaf lettuce     7.07
7     Citric acid     7
8     lemon juice (separate from lemon & water)     7
9     broths (chicken, turkey, beef - made with meat, not just bone or marrow soup)     6.89
10     Lettuce, Cos (Diamond Gem, Little gem, Rosalita, Paris White, Rouge)     6.89
11     Lime juice     6.89
12     Maltodextrin     6.82
13     Xylitol     6.82
14     Snow pea     6.81
15     Yogut/kefir from goat or sheep milk.     6.65
16     Lettuce, Butterhead (Boston, bibb)     6.61
17     buffalo and sheep milk and their yogurts     6.46
18     potato starch     6.36
19     Cayenne     6.32
20     Brown Rice Protein Powder     6.26
21     Cream {Light (18% -30% fat), whipping (30-36% fat), heavy (more than 36% fat)}     6.19
22     Pepper, White (spice)     6.16
23     lemon peel     6.14
24     wheatgrass,     6.13
25     tomato puree/paste     6.12
26     Yogurt, 24 hour     6.09
27     Cheese, marcapone /mascarpone cheese     6.08
28     Tea, Fennel tea     6.07
29     sourdough - makes great bread and can be used for some traditional beverages     6
30     chevre.     5.89
31     Tea, Oolong tea     5.87
32     Sucralose     5.85
33     Tea, Stinging nettle tea     5.83
34     orange peel     5.79
35     Star anise (http://en.wikipedia.org/wiki/Star_anise)     5.73
36     mango juice     5.72
37     red rice     5.66
38     Rice paper     5.65
39     papaya juice     5.62
40     Wine, Port (red or white)     5.61
41     sweet potato starch (as in noodles, Asian stores)     5.59
42     Sultanas (http://en.wikipedia.org/wiki/Sultana_%28grape%29)     5.52
43     Locust bean gum (http://en.wikipedia.org/wiki/Locust_bean_gum) - thickener     5.48
44     Oat milk     5.46
45     Lavender     5.45
46     Mushrooms, Morels     5.45
47     Red beans     5.45
48     Tea, jasmine green     5.43
49     Wine, Rice wine     5.4
50     guava juice     5.35
51     Quince Juice     5.35
52     mushrooms, porcini (http://en.wikipedia.org/wiki/Boletus_edulis)     5.34
53     Cheese, halloumi cheese, especially when completely of sheep's milk     5.33
54     Hemp Milk     5.3
55     purple potato     5.18
56     Green onion (already have Onions, all types)     5.07
57     passion fruit juice     5.07
58     Sweet potato flour     5.07
59     huckleberries     5.06
60     Chinese herbs ( ie cooling tea/ liang cha)     5.03
61     Dairy treatment variations {raw, ultrapasteurized, ...}     5.03
62     Hard apple cider -gluten-free (made without grain or using barley)     5
63     yarrow - excellent for colds with chest congestion     5
64     Tea, Pau d'arco/taheebo tea     4.97
65     Juice, Quince juice     4.9
66     acai berry juice     4.88
67     Mushrooms, Reishi (Ganoderma lucidum)     4.84
68     parsley root - similar to parsnip but from parsley     4.83
69     Tea, green rooibos (I am assuming existing entry is for red)     4.79
70     Cheese, Asiago cheese     4.78
71     Barramundi     4.76
72     Hemp butter (different from oil)     4.75
73     Stout or dark ale, Guinness, Beamish, Murphy's     4.75
74     Szechuan Pepper, Sansho [Zanthoxylum simulans, Z. ailanthoides]     4.73
75     Italian Flat Green Beans     4.71
76     Mesquite     4.71
77     hops - they make a good herbal tea for mild pain relief and help with a male TMI thing I won't mention.     4.69
78     Chinese Tofu from Almonds     4.66
79     chinese fermented bean paste     4.65
80     Mushrooms like Cordyceps Sinensis     4.64
81     nopal(pads of prickly pear cactus)     4.64
82     Chinese Fermented Tofu     4.63
83     Mushrooms, White Chanterelle     4.61
84     Umeboshi paste     4.58
85     Raw Cocoa Pods     4.57
86     Tea, hibiscus     4.57
87     Maca     4.52
88     dong qui (I hope I spelled that correctly)     4.5
89     Truffles     4.5
90     Yacon     4.48
91     fenugreek leaves     4.47
92     plantain (leaf of weed not the yellow fruit)     4.45
93     Muscadines (Grapes)     4.43
94     Tea, Pu'erh Tea (chinese fermented green tea leaves)     4.36
95     Turkey Eggs     4.33
96     Wine, Honey (Mead)     4.33
97     Cheese, Raklette (swiss)     4.32
98     pike perch / zander     4.31
99     Dragon fruit     4.3
100     Chinese white asparagus     4.25

Additions to SWAMI survey has been up for 9 months. 51 folks have participated in the survey.

Here is list of the current rating of foods.
0 is the lowest possible rating.
9 is the highest possible rating.

Rating is the average rating of all survey participants that answered a particular question.

Sorted so highest rated foods are listed first.

101     John Dory     4.25
102     Tea, jasmine oolong     4.23
103     Green Mango     4.2
104     Tea, Lotus flower tea     4.19
105     Comfrey [Symphytum officinale]     4.15
106     Mushrooms, Agaricus     4.14
107     Cheese, fontinella cheese     4.13
108     ancho, pasilla, and chipotle pepper     4.12
109     Mushrooms, Clamshell     4.11
110     Mushrooms, Lobster     4.1
111     haws/hawthorne berries/tejocote (as a food not a supplement)     4.07
112     Pickled herring     4.07
113     Yacon root     4.04
114     Tea, winter tea,     3.96
115     Red Clover Sprouts     3.93
116     Lemon verbena oil     3.92
117     Mushrooms, Funnel Chanterelle (yellow foot)     3.9
118     Perennial grain: Wild Rye     3.88
119     Clementine     3.87
120     molkosan (whey concentrate fermented with lactic acid)     3.87
121     Jackruit & its seeds {eaten like Chestnuts}[Artocarpus heterophyllus]     3.81
122     goose/duck fat (http://www.ochef.com/699.htm)     3.75
123     blue corn     3.72
124     Mushrooms, Lion's Mane (Hericium)     3.71
125     Youngberry juice     3.7
126     Tea, amber tea (green variant)     3.69
127     Cashew fruit     3.68
128     rambutans     3.65
129     Chye sim (Chinese spinach/cabbage)     3.64
130     malanga     3.64
131     quinoa leaves     3.64
132     Choy sum     3.63
133     Romano Beans     3.61
134     Cheese, Myzithra cheese     3.58
135     lambs quarters (plant not part of animal)     3.57
136     Chokeberry     3.54
137     Mushrooms, Cinnamon Cap     3.52
138     tara gum (thickener)     3.5
139     Acorns (white and red)     3.46
140     Amla, Indian Gooseberry [Phyllanthus emblica OR Emblica officinalis]     3.42
141     Arrowroot (the Rhizomes, not the powder)     3.42
142     Maypop [Passifora incarnata] {Fruits, Flowers, Leaves}     3.41
143     Yam leaves     3.41
144     Beef suet or tallow     3.38
145     pomegranate syrup     3.38
146     Wine, Pomegranite wine     3.36
147     Gongura (Sorel leaves)     3.34
148     Salted Egg (http://en.wikipedia.org/wiki/Salted_duck_egg)     3.33
149     Winter melon     3.33
150     Perennial grain: Agrotriticum     3.31
151     Perennial grain: Eastern gamagrass - Tripsacum dactyloides or Zea diploperennis.     3.31
152     Chinese Gentian     3.27
153     Lotus paste     3.27
154     Maqui Berry (Aristotelia Chilensis)     3.23
155     Chinese chives (jiu cai)     3.21
156     Yew berry {seedless of course}     3.15
157     Yak     3.13
158     Lucuma     3.12
159     Perennial grain: Fat hen - Chenopodium alba     3.12
160     Perennial grain: Hara, Fagopyrum dibotrys     3.12
161     Russian olive (elaeagnus angustifolia)     3.12
162     Sea Buckthorn [Hippophae rhamnoides]     3.12
163     amaranth leaves     3.1
164     Water Chestnut Flour     3.09
165     Chinese squash (jie gua)     3.08
166     Scuppernongs (Large grapes)     3.08
167     Yacon syrup     3.08
168     Shanghai pok choy (xiao tang cai)     3.04
169     tunghing or "Chinese cinnamon"     3.04
170     rose syrup,     3
171     Pandan Leaves,     2.96
172     cassia buds     2.93
173     Riberry http://members.ozemail.com.au/~peterrjones/bushtucker/riberry.htm     2.92
174     Organ meats of the various common & Horse     2.89
175     Lemon verbena or Lemon beebrush, Aloysia triphylla     2.87
176     Ume [Prunus mume]     2.87
177     Common mallow (malva spp)     2.85
178     Salmon berries     2.85
179     Samphire, Norfolk Asparagus [Crithmum maritimum]     2.81
180     Goatfish (also known as red mullet, but not really a mullet)     2.76
181     Jiaogulen as a tea or as a live food.     2.76
182     Magnolia blossoms     2.74
183     Chinese "silk squash" (si gua)     2.73
184     Konjac/konnyaku/devil's tongue http://en.wikipedia.org/wiki/Konjac     2.73
185     sunflower petals     2.73
186     Chrysanthemum, any     2.7
187     Mayhaw     2.69
188     Cheese, Brenta cheese     2.67
189     Sallal berries     2.65
190     Saskatoon berry (Amelanchier alnifolia)     2.65
191     Sea Urchin, Erizo, Uni [not picky - ANY]     2.63
192     Red seabream     2.6
193     Rose apple     2.56
194     Spring Greens (used to be known as Pamfrey) http://en.wikipedia.org/wiki/Spring_greens      2.54
195     Thimble berries     2.46
196     Patience dock (rumex petientia)     2.44
197     Tea, Bittergourd tea     2.44
198     Cheese, Tomme cheese     2.43
199     beet kvass     2.42
200     Eel, Unagi     2.38

Additions to SWAMI survey has been up for 9 months. 51 surveys have been completed.

Here is list of the current rating of foods.
0 is the lowest possible rating.
9 is the highest possible rating.

Rating is the average rating of all survey participants that answered a particular question.

Sorted so highest rated foods are listed first.

201     Fish: Gurnard     2.35
202     Fish: Zander     2.35
203     Lauki (Bottle Gourd)     2.35
204     Fish maw (air bladder)     2.31
205     Water apples (Jambu)     2.27
206     Pomfret Fish     2.25
207     elephant ear stems (Bac Ha)     2.21
208     plout     2.2
209     Tulip     2.15
210     Einkorn     2.13
211     Freekeh     2.13
212     zedvoary     2.13
213     Baltic herrings     2.07
214     Sloes, Blackthorn [Prunus spinosa]     2.05
215     Bulbs, Lily     2.04
216     safflower petals     2.04
217     camphor resin     2
218     Daylily, any     1.96
219     Bird's nest     1.94
220     Annona     1.88
221     crowberry     1.88
222     spruce sprout     1.87
223     Bulbs, Tulip     1.85
224     guinea eggs     1.83
225     Bulbs, Dahlia     1.81
226     Common sow thistle (sonchus oleraceus)     1.79
227     grass jelly,     1.74
228     Toman (Snakehead)     1.7
229     vendace     1.7
230     herbal jelly,     1.68
231     Syrian Rue [peganum harmala]     1.67
232     corn flower petals     1.65
233     Etorki (http://en.wikipedia.org/wiki/Etorki)     1.65
234     chickus     1.63
235     chinese Soon Hock Fish     1.63
236     century egg     1.62
237     Sea Pineapple, Hoya [Halocynthia roretzi]     1.61
238     Strawberry Tree [Arbutus unedo]     1.61
239     Sooran {Cousin to Konnyaku}     1.59
240     Arum campanulatum (Rox & San)     1.48
241     Conger Eel {and Anago which is not Conger but I digress}     1.48
242     Ayu, Sweetfish [Plecoglossus altivelis]     1.44
243     Udo [Aralia cordata]     1.24
244     Fugu, Pufferfish [typ. Takifugo rubripes]     1.21
245     Muntjac     1.08

Is there a possibility that some of these will show up in SWAMI v.2? I can hardly wait for summer to end so that we get the new version. I feel like a little child waiting for Santa to come! I've never wanted summer to end so quickly before.

Most will not appear in v.2 of SWAMI Xpress.

Hmm...How did I ever miss this? I have never even seen this thread till I went searching for info on yacon syrup?

After 18 months and 56 responses:

Quoted Text

5. If you could only add one food to SWAMI what would it be?

Arrowroot rhizomes harvested from 8 to 18 months growth
barramundi
beef suet
Broths, chicken/turkey
Camel's Milk
Cashew fruit (preferably dried)
chinese Soon Hock Fish
Choy sum
clementines
cream
Dairy treatment (raw/unpasteurised)
Etorki Cheese
goat cheese
Greater variety of greens (Amaranth)
Gurnard
heavy cream
Kiwano / Cucumis melo / Horned melon
Loquat (Nisperos)
maca powder
maca/macca
mascarpone
Mayonnaise (Eggs, Oil and Lemon. No vinegar)
Nopal (pads of prickly pear cactus)
pickled herring
pikeperch / zander
sake (rice wine)
Stout or dark ale, Guinness, Beamish, Murphy's
unlisted mushrooms
wasabi
water chestnut flour
water kefir (twice)
Xylitol
zander

Quoted Text

6. What is the second most important food to be added to SWAMI?

acia berry
Asiago cheese (twice)
Barramundi (twice)
beet kvass
Brown Rice Protein Powder
chokeberry
Cider
cordyceps
Cream
dairy cream
Dragon Fruit (twice)
goat cheese
hawthorne berries
hemp milk
hisbiscus tea
HUITLACOCHE
maca
maltodextrin
mutton suet
Quince Juice
salted eggs
sheep milk/cheese
Shishito Peppers (Japanese Green Peppers)
Sourdough
tomato paste
Wheatgrass (the grain)
white tea
yacon/syrup

Quoted Text

7. What is the third most important food to be added to SWAMI?

Amaranth Leaves
broth
chaga mushroom
chinese fermented bean paste
Chipotle
citric acid (twice)
clementines
Cos Lettuce (twice)
Cream
Dairy variants {raw, ultrapasteurized, different fat content}
Duck Fat
goat cheese/chevre (twice)
hemp butter
hemp milk
HUAZONTLE
lemon juice (twice)
mango juice
oat milk
potato starch
Raw honey (never heated or filtered or barreled)
sprouted lentils
Squid Ink
Tea, jasmine green
Wheatgrass (Sprouted wheat for juice ...)
Wine, Port (red or white)
24 hour yogurt

Quoted Text

8. What is the fourth most important food to be added to SWAMI?

ancho chili powder
bird's nest
Guanabanana
guava juice
goat cheese/chevre (four times)
haloumi cheese
Kudzu Starch/Flour (Japanese, "kuzu-ko")
Lactose-free Farmer's cheese
lemon peel (twice)
mango juice
Menthi (fenugreek leaves)
Muscadines
Nasturtium blossoms
pickled herring
pigeon
Port
potato starch
purple potatoes
raw cocao bean
red clover sprouts
Tomato puree/paste
umeboshi paste
Yacon Syrup

Quoted Text

9. What is the fifth most important food to be added to SWAMI?

Agave flowers and buds
Barramundi
beet kvass
blue corn (twice)
cayenne
fish maw
Honeycomb
mascarpone
Meade
oat milk
oolong tea (twice)
Quinoa leaves
raspberry leaf tea
Riberry (lillypilly)
Satsuma-imo (Japanese sweet potato)
Scuppernongs
Snow pea
Squash Blossoms
Stinging Nettle Tea
Sultanas (twice)
white pepper
yogut/kefir from goat or sheep milk.

Goat cheese is on each of the first three list.  

Thinks for organizing what everyone wants, the list makes for easy reading.

Quoted from deblynn3

Goat cheese is on each of the first three list.

Actually it is on the fourth list as well.

alligator