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BTD Forums  /  The GenoType Diet  /  Peas vs. Split Peas
Posted by: Shelly, Wednesday, December 2, 2009, 3:17pm
I need some help with peas.
Are green peas essentially the same as split peas that come in a bag?
What are yellow split peas...are they also from green peas?

Thanks!

(woot)
Posted by: Andrea AWsec, Wednesday, December 2, 2009, 3:53pm; Reply: 1
http://www.purcellmountainfarms.com/Organic%20Yellow%20Peas%20(split).htm


http://www.purcellmountainfarms.com
Posted by: Sharon, Wednesday, December 2, 2009, 7:13pm; Reply: 2
Andrea, thanks for this link! I'm going to buy some rice and peas from this site. Looks good and they have a variety of "hard to find" food products.
Posted by: Possum, Tuesday, September 20, 2011, 11:27am; Reply: 3
Just rediscovered green split peas & am rapt as they are high in molydenum which combats sulphur sensitivity... So ok I did some research on here & decided that they are just ordinary peas dried so have been eating them in soup ;) I have also ground them to make flour & been using them with first br rice flour & egg to make flat bread & today substituted the rice flour with chia seed bran...
Not sure if it is the extra egg (3 days in a row now) or the split peas that don't agree with me after all, ??) but I have had terrible wind (almost clear the room type) these last two days
Wondering if it is a case of my gut needing a clean out or if I have a reaction going on :-/
Has anyone else had this experience with split peas? ??)
Posted by: C_Sharp, Tuesday, September 20, 2011, 1:30pm; Reply: 4
I use yellow and green split peas.

Rating in type base indicates that it applies to both yellow and green mature peas as well as to peas still in pod (snow ...).
Posted by: ABJoe, Tuesday, September 20, 2011, 3:50pm; Reply: 5
Quoted from Possum
Just rediscovered green split peas & am rapt as they are high in molydenum which combats sulphur sensitivity...

I have also ground them to make flour & been using them with first br rice flour & egg to make flat bread & today substituted the rice flour with chia seed bran...
Not sure if it is the extra egg (3 days in a row now) or the split peas that don't agree with me after all, ??) but I have had terrible wind (almost clear the room type) these last two days.
Wondering if it is a case of my gut needing a clean out or if I have a reaction going on :-/
Has anyone else had this experience with split peas? ??)

It sounds like a combination of both to me...  
DETOX:  The reasons that I say that is that you state that peas help reduce a sulfur sensitivity.  If you have had a sulfur sensitivity in the past, but now are eating something that helps the body deal with it, any sulfur that could not be processed before can now be pulled out of storage and processed.  During the initial stages of processing a "new" item, the gut has to adjust and during this adjustment time, it can get windy.  Sulfur is notorious for providing wind.  

EGGS:  contain quite a bit of sulfur, so adding this in to a system that is just starting to process sulfur again, may be adding to an overloaded system.
Posted by: Possum, Tuesday, September 20, 2011, 9:30pm; Reply: 6
Thanks guys!! Makes sense to me & was what was in the back of my mind as I was posting...I hadn't fully thought through the thing with pulling the sulphur out of storage :o  At least this happened on my days off :D

My skin is definitely clearing - no new breakouts which I usually get when accidentally overloading with sulphur, so I am thankful for avoiding that side effect... ;)

I meant to add (but had already logged off) that eggs in a recipe (ie not a whole egg on its own) does not usually bother me but in combo with the peas & the chia probably did over do it!! ::) :B
Posted by: Possum, Monday, September 26, 2011, 9:29am; Reply: 7
I have continued to experiment with using split peas (even bought organic) Used them in soup & my wraps/crackers but although I stopped adding egg to the mix, they are still giving me gas...
Wondering if I just keep persevering (I do love them) & hope I get past this stage or could they be upsetting me for some strange reason?
They are diamond or superfood for all three O genotypes (even if only neutral for BTD O's) so I am at a loss to explain why they would upset me...:-/
Only things I can think of is whether I'd be better off soaking them before using in wraps/crackers...& the fact that maybe the fibre is just way more than I am used to since going low carb/no grains? Could also be that I am still detoxifying sulfites (& sulphur) as mentioned before...(or a combo of all three factors)

Any thoughts?
Posted by: gardengirl, Monday, September 26, 2011, 11:22am; Reply: 8
When you soak them, try adding two tablespoons of lemon juice for the overnight soak.
Posted by: Possum, Tuesday, September 27, 2011, 12:08am; Reply: 9
Really? Ok; thanks ;)
Posted by: Possum, Saturday, April 14, 2012, 4:58am; Reply: 10
Just wanted to open up a thread/discussion about molydenum...Having discovered I really can't seem to cope with extra carbs, after the buckwheat & split peas experiment, I have been taking a product (drops) with molydenum in it... Would really like to get back to a compatible food source of it though...

But also wondering, why is it that some people are deficient in it? (among other things) Wondering if I was just born with a tendency to be deficient, or was it from being over exposed to things like sulphur dioxide pollution right after a major car accident (ie at a very young & vulnerable age)
Posted by: Possum, Saturday, April 14, 2012, 5:11am; Reply: 11
Seems like in further research it is something I am born with ;) Just found this thread

"We all digest asparagus in a similar fashion. The ability to *smell* the odoriferous urine after consuming asparagus is controlled by a single autosomal dominant gene. Only about 50% of the population has this gene. In other words, smelly asparagus pee is not an indication of toxicity."
This indicates that one of the phase II detoxification pathways is faulty...
So I looked it up and it said the sulfoxidation pathway was the culprit. The solution was to eat foods high in molybdenum... the trace mineral needed by the body to detoxify sulfites."

Blood Type Diet Forums: Nothing faulty. Don't call a savior just yet.
molybdenum Cate (A) -- Saturday, 9 February 2002, at 7:05 a.m. Cate, what is molybdenum? Tina (O+) -- Saturday, 9 February 2002, at 7:11 a.m. molybdenum
http://www.dadamo.com/forum/archived/config.pl?​read=140905
Posted by: gardengirl, Saturday, April 14, 2012, 9:35am; Reply: 12
Actually, split green peas gives me problems and yellow doesn't.
Posted by: Possum, Saturday, April 14, 2012, 10:00am; Reply: 13
Yellow split peas are lower in something compared to green... Glutamates & salicylates are two things but there is another...might be oxalates :-/
Posted by: Possum, Sunday, April 15, 2012, 3:50am; Reply: 14
Quoted from Possum
Seems like in further research it is something I am born with ;) Just found this thread

"We all digest asparagus in a similar fashion. The ability to *smell* the odoriferous urine after consuming asparagus is controlled by a single autosomal dominant gene. Only about 50% of the population has this gene. In other words, smelly asparagus pee is not an indication of toxicity."
This indicates that one of the phase II detoxification pathways is faulty...
So I looked it up and it said the sulfoxidation pathway was the culprit. The solution was to eat foods high in molybdenum... the trace mineral needed by the body to detoxify sulfites."

Blood Type Diet Forums: Nothing faulty. Don't call a savior just yet.
molybdenum Cate (A) -- Saturday, 9 February 2002, at 7:05 a.m. Cate, what is molybdenum? Tina (O+) -- Saturday, 9 February 2002, at 7:11 a.m. molybdenum
http://www.dadamo.com/forum/archived/config.pl?​read=140905
Any thoughts?

Posted by: Possum, Tuesday, September 4, 2012, 1:18am; Reply: 15
Re visiting my own thread here, as it keeps all my thoughts in one place... Have now been managing to eat yellow split peas for quite some time with no problems

Since it is all related (due to my problems with sulphur etc) I just had a *duh* moment... It only just occurred to me today (after reacting to cos lettuce of all things, last night) that the ones I buy are grown in volcanic soil!! ::)

Lately there has been a lot more volcanic activity in the area of NZ (9 hrs north of here) where they are grown ??) The fallout & even smell from the ash cloud has been reasonably prolific (even down as far as Wellington) so I'm thinking it would have added extra sulphur to the plants for sure... :-/

Been wondering why my skin had played up more in the last few weeks ::) Plus I bought leeks for my husband & I swear just handling them to cook & smelling them while cooking, I ended up tasting/burping leeks :o
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