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BTD Forums    Diet and Nutrition    Eat Right 4 Your Type  ›  Pepper Varieties
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Pepper Varieties  This thread currently has 796 views. Print Print Thread
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jdnn81
Saturday, October 3, 2009, 4:20pm Report to Moderator Report to Moderator
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Seems like Type B has a tough time with Pepper. Many Type B can't have white pepper or black pepper.

So I was looking for substitutes and I found a lot of people mentioning Pink Peppercorns and Sichuan Peppers - both of which are not true peppercorns but they're fruits (although somewhat toxic if taken in large quantities - usually not an issue).

I can't find anything in the database about pink peppercorns and sichuan peppers - i'm assuming they're okay for Type B? and other blood types since they're not listed?
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C_Sharp
Saturday, October 3, 2009, 4:41pm Report to Moderator Report to Moderator

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Sa Bon Nim
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Unlisted would mean neutral, but if things are close to another product that is listed they probably would have the same rating.

Do we have some reason to believe that "pink peppercorns and sichuan peppers" are somehow different than other types of peppercorns?

How do you feel after ingesting pink peppercorns? Is this different than how you feel after eating black peppercorns.




We may want to think about why pepper in general is rated poorly.

For most types it is the mold that grows on ground pepper when it is stored.

If one can get fresh peppercorns that are free of mold and grind it yourself many folks seem to not have a problem with pepper.

On the diet even fresh ground pepper is not the best type B secretors, since it tends to: flocculates serum and increases polyamine/indican levels.


MIfHI                            I follow a SWAMI diet.

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C_Sharp  -  Sunday, October 4, 2009, 7:21pm
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jdnn81
Saturday, October 3, 2009, 4:47pm Report to Moderator Report to Moderator
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Well, it's from a different specie so it's not even a pepper. It only resembles a peppercorn by the way it looks so I don't think we can even count them as a peppercorn (black or white) in the database.
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jdnn81
Saturday, October 3, 2009, 4:49pm Report to Moderator Report to Moderator
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Also, I have no idea how to determine if the pink peppercorns or sichuan peppers  flocculates serum and increases polyamine/indican levels. It would be useful to know since they're not related to the black/white peppercorns.
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C_Sharp
Saturday, October 3, 2009, 5:02pm Report to Moderator Report to Moderator

Teacher Rh+ Lewis: a+b-, NN,Taster
Sa Bon Nim
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If they are unrelated to pepper, than we are left with "How does your body react react when you ingest these foods?"

If you do not react adverserly, than one assumes the food is neutral until it is tested.

The test for whether something flocculates blood serum is not a test that one generally runs at home without equipment.

However, once one has been on the diet for a while, one often knows how your body feels when you ingest foods that flocculates the blood.  Once one knows how this feels in your body, then you can eat cleanly for four days or so and then eat an unknown food and feel whether it floculates serum in your body.  Not a scientific test, does not apply to others, but can give one a clue about whether it is a good idea to eat an unlisted food.


MIfHI                            I follow a SWAMI diet.
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Lola
Saturday, October 3, 2009, 6:00pm Report to Moderator Report to Moderator

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Sa Bon Nim
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I am sure you speak Spanish...
take a look at this species, used as a pepper substitute.....
would it be similar to the ones you mention?
http://www.cdi.gob.mx/participacion/omima/pirul.htm
I use seaweed to spice up my food.....
plus all the herbs in my list.


''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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jdnn81
Sunday, October 4, 2009, 12:20pm Report to Moderator Report to Moderator
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Yes! Pink peppercorns are the fruit of the pirul tree! Thanks for the information!

And seaweed? That sounds interesting and I love the idea... you just buy them dried and then crush them? I have not tried that yet. Do you use it to spice it with any foods or do you recommend it with certain food groups?
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Lola
Monday, October 5, 2009, 2:18am Report to Moderator Report to Moderator

GT1; L (a-b-); (se); PROP-T; NN
Sa Bon Nim
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Location: ''eternal spring'' Cuernavaca - Mex.
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I use it on everything, like I would fresh ground pepper if it were a beneficial for me.....
but I make a blend of all my spices, to go with it as well.


''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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Ribbit
Monday, October 5, 2009, 3:37am Report to Moderator Report to Moderator

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Kyosha Nim
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Welcome to the forums, Jdnn.  I used to live in Miami.    


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

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