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BTD Forums  /  Eat Right 4 Your Type  /  Help Clarify (Peppers A-Nonnie)
Posted by: 697 (Guest), Friday, August 17, 2007, 7:11pm
I'm confused.  On one hand (Type base 4) it says they're okay, I guess in the veggie form but not okay in a powdered form?

I'm referring to the entries under veggies and then under herbs/spices.

Veggie List/ Capsicum sp. Peppers, red, green and yellow, all varieties are a neutral.

Herb & Spice List/ Capsicum sp. Pepper, cayenne, red flakes, jalapeno are avoids.

Thanks!   ;D
Posted by: Don, Friday, August 17, 2007, 7:32pm; Reply: 1
Here is what Dr. D said when you changed/corrected Typebase almost 2 years ago.
Quoted from Dr. D
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: 697 (Guest), Saturday, August 18, 2007, 3:20am; Reply: 2
I'm not getting what he's trying to convey.  Sorry to be thick headed.

Which peppers can an A nonnie safely eat ?
Posted by: purlgirl, Saturday, August 18, 2007, 3:45am; Reply: 3
I believe we can have the vegggies (bell peppers)
but not the pepper as in peppercorns.

Now chilies confuse me. Hope someone else can help.
I avoid anything hot bc it causes me grt pain, but my DB (also an A) loves them (no pain).
Posted by: 697 (Guest), Saturday, August 18, 2007, 6:43am; Reply: 4
Thanks!  It's the chiles/hot stuff I'm interested in most!  I eat the bell peppers.  ;D

Anyone? ??)
Posted by: geminisue, Saturday, August 18, 2007, 9:31am; Reply: 5
For A Non neutral
For A Sec avoid
Posted by: 697 (Guest), Saturday, August 18, 2007, 3:36pm; Reply: 6
Still not there!   :B  Maybe if I give more information about the specific items I'm unsure of.  I avoid black/white pepper ground or otherwise.  I eat BELL peppers (any colors).

It's the HOT ones I need clarification on.  Thanks again!   ;D

DRIED/POWDERED:
Yes or No?
cayenne (no?)
chili powder? (okay if it's a mixture, right?)
Jalapeno?
ancho?
serrano?
chipotle?



FRESH/RAW/CANNED
Yes or No?
jalapeno?
Thai chili pepper ?
serrano?
poblano?
ancho?
chipotle?
ANY fresh/raw/canned red or green HOT peppers
Posted by: geminisue, Saturday, August 18, 2007, 5:05pm; Reply: 7
PEPPER/ CAYENNE/ RED FLAKES/ JALAPENO/ CHILI    avoid

green/yellow/red bell -neutral for nonnies        avoid for sec


if I read it right in typebase.
Posted by: Lola, Saturday, August 18, 2007, 5:11pm; Reply: 8
scout, I feel your pain!
I know you want your hot stuff, but.....alas!

make those infrequent neutrals...like a once a month thing...
how does that sound?
Posted by: 697 (Guest), Sunday, August 19, 2007, 10:03pm; Reply: 9
I'm still confused but I'm going to follow your advice, Lola, coupled with LR  8) ;)
Posted by: Lola, Monday, August 20, 2007, 3:09am; Reply: 10
fine!
Posted by: 697 (Guest), Monday, August 20, 2007, 3:41am; Reply: 11
Quoted from lola
fine!


Do you mean that?   ;D

Posted by: Lola, Monday, August 20, 2007, 3:45am; Reply: 12
;)
Posted by: 697 (Guest), Monday, August 20, 2007, 12:34pm; Reply: 13
Have I angered you (certainly not my intention)?  I really need more definitive answers.
Posted by: Lola, Monday, August 20, 2007, 4:08pm; Reply: 14
definite is no capsicum for As........but individuality here is key.
Posted by: 697 (Guest), Monday, August 20, 2007, 11:46pm; Reply: 15
Quoted from scout
I'm confused.  On one hand (Type base 4) it says they're okay, I guess in the veggie form but not okay in a powdered form?

I'm referring to the entries under veggies and then under herbs/spices.

Veggie List/ Capsicum sp. Peppers, red, green and yellow, all varieties are a neutral.

Herb & Spice List/ Capsicum sp. Pepper, cayenne, red flakes, jalapeno are avoids.

Thanks!   ;D


Here's where my confusion started, with my first post in this thread.  They're both Capsicum and they both say ALL VARIETIES.   ??)

Posted by: Don, Tuesday, August 21, 2007, 2:38am; Reply: 16
Just because both bell peppers and other chili peppers are both from the plant genus classification:

Kingdom: Plantae
Division: Magnoliophyta
Class: Magnoliopsida
Subclass: Asteridae
Order: Solanales
Family: Solanaceae
Genus: Capsicum

does not mean that both types of peppers produce capsaicin. In the quote I provided Dr. D made the distinction that the PEPPER/ CAYENNE/ RED FLAKES/ JALAPENO/ CHILI entry is anything with capsaicin, which is probably everything except for bell peppers.
Quoted from Wikipedia - Bell pepper
http://en.wikipedia.org/wiki/Bell_pepper
Bell pepper is a cultivar group of the species Capsicum annuum. Colors of the fruit include red, yellow, green and orange. Bell peppers contain a recessive gene that prevents capsaicin from being produced, so they lack the spiciness that many other varieties of peppers have. Bell peppers are sometimes grouped with less pungent pepper varieties as "sweet peppers".

These typebase entries refer to bell peppers:
PEPPERS/ GREEN AND YELLOW/ ALL VARIETIES
PEPPERS/ RED/ ALL VARIETIES
Posted by: yaeli, Tuesday, August 21, 2007, 3:02am; Reply: 17
Don, thank you for finding and bringing the info and making it eventually clear to me too.

Scout, thank you for not giving up on the subject.

Ever so grateful!

:D
Posted by: Lola, Tuesday, August 21, 2007, 4:24am; Reply: 18
yes Don thanks!
capsaicin is what I was thinking about when I wrote capsicum.....
now we know the difference!
Posted by: 697 (Guest), Tuesday, August 21, 2007, 12:48pm; Reply: 19
CHILI POWDER

General Description:

A powdered seasoning mixture of dried CHILES, garlic, oregano, cumin, coriander and cloves.

--------------------------------------------------------------------------------

SCIENTIFIC NAME: CAPSICUM SPP.

FRANCAIS: POUDRE DE PIMENT


TYPE A:
--------------------------------------------------------------------------------
Secretor:
AVOID: Flocculates serum or precipitates serum proteins.

Non Secretor:
NEUTRAL

TYPEBASE4 INDEX >> HERB/SPICE >>


Thanks, Don, maybe that could be made clearer somehow, where's that link from?  :)  I don't recall reading anything about capsaicin in the typebase.
 Yet, chile powder--which is clearly hot, is a neutral for A-Nonnies in the type base.  Guess I'll use the chili powder?   :)



Posted by: Don, Tuesday, August 21, 2007, 2:18pm; Reply: 20
Quoted from scout
maybe that could be made clearer somehow, where's that link from?  :)  I don't recall reading anything about capsaicin in the typebase.
 Yet, chile powder--which is clearly hot, is a neutral for A-Nonnies in the type base.  Guess I'll use the chili powder?

I don't understand your question about where the link is from. If you click on the link it will take you to the webpage. :-/

The information about capsaicin came from Dr. D. in the quote I provided in the 2nd post of this thread. He posted that information on Nov. 4th, 2005 after doing a review and making typebase changes on the pepper entries.

I don't think that Dr. D looked at the Chili Powder and therefore didn't change it when he was requested to do a review on the peppers/pepper typebase entries. At that time the Chili Powder entry wasn't mentioned as part of the request and he didn't mention it in his post review comments. The current Chili Powder values match the old pepper spice food values. I just think that unfortunately the Chili Powder entry wasn't changed/corrected and it should have been.

Chili Powder is a food product that obviously contains a capsaicin containing pepper. I would evaluate it based on the individual ingredients. I wish all food products were removed from typebase. Most of them have been compared to the earlier typebase versions and the books.

If I were a type A non-secretor I would not consider chili powder a neutral, but you can choose to do whatever you want.
Posted by: Lola, Tuesday, August 21, 2007, 3:14pm; Reply: 21
chili powder ain t that hot.....I personally think it is done with sweet pimentos, but I might be wrong.
Posted by: 697 (Guest), Wednesday, August 22, 2007, 3:43am; Reply: 22
Quoted from ironwood55

I don't understand your question about where the link is from. If you click on the link it will take you to the webpage. :-/

The information about capsaicin came from Dr. D. in the quote I provided in the 2nd post of this thread. He posted that information on Nov. 4th, 2005 after doing a review and making typebase changes on the pepper entries.

I don't think that Dr. D looked at the Chili Powder and therefore didn't change it when he was requested to do a review on the peppers/pepper typebase entries. At that time the Chili Powder entry wasn't mentioned as part of the request and he didn't mention it in his post review comments. The current Chili Powder values match the old pepper spice food values. I just think that unfortunately the Chili Powder entry wasn't changed/corrected and it should have been.

Chili Powder is a food product that obviously contains a capsaicin containing pepper. I would evaluate it based on the individual ingredients. I wish all food products were removed from typebase. Most of them have been compared to the earlier typebase versions and the books.

If I were a type A non-secretor I would not consider chili powder a neutral, but you can choose to do whatever you want.


Thanks, Don, I meant to say the information from Dr. D., not the link.
I guess I'll just play it by ear.   8)
Posted by: 697 (Guest), Wednesday, August 22, 2007, 3:52am; Reply: 23
Quoted from lola
chili powder ain t that hot.....I personally think it is done with sweet pimentos, but I might be wrong.



The chili powder I have is fairly hot!  ;D  I spose I could be doing a lot worse than eating little spicy food on occasion.   ;)

Thanks again, Lola for your contributions! :K)
Posted by: 697 (Guest), Wednesday, August 22, 2007, 3:53am; Reply: 24
Quoted from yael_p
Don, thank you for finding and bringing the info and making it eventually clear to me too.

Scout, thank you for not giving up on the subject.

Ever so grateful!

:D


You're welcome!  Thanks everyone  ;D

Posted by: Lola, Wednesday, August 22, 2007, 4:21am; Reply: 25
Quoted Text
I'll just play it by ear.


meaning if ears start hurting, that might be a sign of too much capsaicin!! ;)
Posted by: Captain_Janeway, Wednesday, August 22, 2007, 7:18am; Reply: 26
Quoted from lola
chili powder ain t that hot.....I personally think it is done with sweet pimentos, but I might be wrong.

I agree here, not at all hot to me. If it has capsasin it must be very minimal. Anyway Scout, I use it in my homemade bean dip with nada problem.
Posted by: 697 (Guest), Wednesday, August 22, 2007, 1:00pm; Reply: 27
I'll be careful, I cannot tolerate too much (hot) spice anyway, it's just a pinch for flavoring, mostly.   ;D
Posted by: 697 (Guest), Thursday, August 23, 2007, 12:43am; Reply: 28
Quoted from Martian_Sunset

I agree here, not at all hot to me. If it has capsasin it must be very minimal. Anyway Scout, I use it in my homemade bean dip with nada problem.


Thanks, Cap'n  ;D
Posted by: TJ, Wednesday, October 3, 2007, 8:04pm; Reply: 29
Wow, that is a complex issue!  Let me see if I have it straight now:

There are two types of pepper(s):
(1) peppercorns; and
(2) vegetables.

Of the vegetables, there are two types: "hot" peppers (w/ capsaicin), and "sweet" peppers (w/o capsaicin).  I don't think the color of the pepper matters.

Basically, no blood type should eat peppercorns (http://www.dadamo.com/typebase4/depictor5.pl?291); only Bs and Os should eat "hot" peppers; and only Bs, Os, and A-nons should eat "sweet" peppers.  Can someone correct me if I'm wrong?

A further source of confusion seems to be that, among herbs and spices, some "pepper" comes from ground peppercorns, and some comes from dried, ground vegetable peppers (i.e.my can of Sauer's Ground Cayenne Pepper): yet another reason why it's important to carefully read labels!
Posted by: Lola, Wednesday, October 3, 2007, 11:57pm; Reply: 30
and yet another one
http://www.dadamo.com/typebase4/depictor5.pl?308
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