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BTD Forums  /  Cook Right 4 Your Type  /  B Friendly Salad Dressing
Posted by: 1505 (Guest), Thursday, May 31, 2007, 2:59pm
Hi,

I'm doing pretty well on the diet except I'm probably using a salad dressing that contains avoids.

Can anyone suggest or point me to a B friendly salad dressing - preferably one I can add lots of olive/flaxseed oil to and have it mask the taste of the oil?

I currently use a salad dressing from a supermarket and dilute it 50/50 with a mixture of olive/flaxseed oil. The ingredients are below, I wonder if it's that bad?

Water
White wine vinegar
Dijon mustard
Modified maize starch
Concentrated lemon juice
Sugar
Salt
Garlic
Parsley
Preservative (potassium sorbate)
Black pepper
Stabaliser (Xanthan gum)
Aciditity regulator (citric acid)
Colour (Lutein)
Dijon mustard contains: water, spirit vinegar, mustard flower, mustard bran, salt, tumeric powder
Posted by: Henriette Bsec, Thursday, May 31, 2007, 3:10pm; Reply: 1
Russ, what about doing your own one with
vinegar ( apple cider or white or )
olive oil,
dijon mustard,
honey -
black pepper- fresh
salt
If You like garlic add that
Herbs are nice as well

Posted by: gulfcoastguy, Thursday, May 31, 2007, 3:18pm; Reply: 2
BTW the modified maize flour is the same as modified corn starch. In other words a major avoid.
Posted by: 1505 (Guest), Thursday, May 31, 2007, 7:36pm; Reply: 3
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.
Posted by: Henriette Bsec, Thursday, May 31, 2007, 7:41pm; Reply: 4
Russ it keeps rather long in a covered glass - so it is not a problem making a lot.
The classic is to use 1 part vinegar to 4 part oil- but a lot of people find this not acid enough- so experiement :-D
Posted by: Lisalea, Thursday, May 31, 2007, 7:57pm; Reply: 5
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.


Isn't black pepper is an avoid ??)
Posted by: Linda, Thursday, May 31, 2007, 8:10pm; Reply: 6
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.
Posted by: Lisalea, Thursday, May 31, 2007, 8:25pm; Reply: 7
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.



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.
Posted by: gulfcoastguy, Thursday, May 31, 2007, 8:30pm; Reply: 8
Flax seed oil or walnut oil is also nice. I think we had a thread about this a year or so ago.
Posted by: Linda, Thursday, May 31, 2007, 10:15pm; Reply: 9
Mea Culpa on the peppercorns.  This must be new information from when it was last discussed.  Darn!

But on further investigation, I see that Victoria agreed with me in a thread on April 24th.....I'm not technically savvy enough to figure out how to do the quote thing, but I did a search on peppercorns, and it was the first thread that popped up.
Posted by: Alia Vo, Thursday, May 31, 2007, 11:42pm; Reply: 10
Welcome to the forum, Russ.

There are several unquestionable ingredients in the commercial salad dressing.  You could make your own dressing and individualize it to your own liking.

Here are a few from the Recipe Index:
http://www.dadamo.com/typebase4/recipedepictor.cgi?72
http://www.dadamo.com/typebase4/recipedepictor.cgi?630
http://www.dadamo.com/typebase4/recipedepictor.cgi?97

Alia
Posted by: Henriette Bsec, Friday, June 1, 2007, 6:34am; Reply: 11
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.


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....


Posted by: 1505 (Guest), Friday, June 1, 2007, 7:38am; Reply: 12
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.
Posted by: Lisalea, Friday, June 1, 2007, 12:41pm; Reply: 13
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.


Pepper (Peppercorn/Red Flakes) IS indeed neutral;
however,
Pepper (Black/White) is an AVOID
>:( :'(

I knew about cayenne pepper being ok for B's ... I use it on a daily basis practically with meats, fish and vegetables it adds so much pizzaz/flavor to my foods, I just love it !!! ;D :P ;)

Cheers  :)
Posted by: Don, Sunday, June 3, 2007, 1:56am; Reply: 14
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.
Posted by: yaeli, Sunday, June 3, 2007, 10:13am; Reply: 15
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....


It's been many years that I don't keep black pepper at home (since I read the book "Back to Eden").
But once a doctor of mine who also practices alternative medicine recommended to take 5 whole peppercorns, boil them in water for a few minutes, then sip. She was surprised at my protest, and told me that it was good for the brains.  ??) :X  ::)

Posted by: Victoria, Sunday, June 3, 2007, 5:07pm; Reply: 16
So, I'm confused now.  Are we saying that the new classifications list even freshly ground black peppercorns as avoids?
Posted by: Debra+, Sunday, June 3, 2007, 6:16pm; Reply: 17
And is this for all blood groups?

Debra :)
Posted by: Don, Tuesday, June 5, 2007, 4:43pm; Reply: 18
Quoted from Victoria
So, I'm confused now.  Are we saying that the new classifications list even freshly ground black peppercorns as avoids?

All I can say is this is what Dr. D wrote.
Quoted from Dr. D when he made the change in typebase
K, now actually TYPEbase 4 is the definitive source on all things pepper.

Posted by: Ribbit, Monday, June 11, 2007, 2:46am; Reply: 19
Back to salad dressings...

We mix ground mustard with agave nectar for "honey mustard" sauce (goes great on turkey meatloaf) and thin it out a little with olive oil for salad dressing.
Posted by: Alia Vo, Monday, June 11, 2007, 10:16pm; Reply: 20
Coursely ground wakame or kelp can be used in lieu for peppercorns or for a pepper substitute.  For those that can consume cayenne, this would add a fiery flavor to the faux 'pepper.'

Alia

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