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BTD Forums  /  Live Right 4 Your Type  /  Error: Cous Cous ≠ Cracked Wheat
Posted by: san j, Saturday, July 20, 2013, 11:49pm
In Eat Right 4 Your Type, couscous and bulgur are listed separately, as well they ought to be, being two different wheat products.
But there is some confusion:
For us Bs, "Pasta, semolina" (which would include couscous) is listed as "Neutral", while "couscous", essentially a form of semolina pasta, is labeled as "Avoid".

In Live Right 4 Your Type, "couscous (cracked wheat)" is listed as an Avoid. Problem is: Couscous is not "cracked wheat", but it is a flour product, essentially a semolina pasta.

Bulgur, on the other hand, though sometimes called "cracked wheat", is neither exactly that nor a flour product (it is pre-cooked, broken wheat berries, the foundation for the Middle Eastern salad "tabbouleh"). As a more whole wheat product than couscous, it is understandable that bulgur would be an "Avoid" for B.

"Bulgur" itself appears, for B, in Eat Right 4 Your Type, on page 158, as "Flour, bulgur wheat", just in case you weren't already running in circles; bulghur is not atype of wheat (from which flour is milled); it is a non-milling preparation of wheat berries, i.e., "flour" and "bulgur" cannot be the same thing.

This confusion is not rectified at TypeBase, which might be the place to do so?

Take a look at some of the generic nutritional differences between Couscous and "Bulgur",too, if you consider them identical, BTW.
http://skipthepie.org/cereal-grains-and-pasta/bulgur-cooked/compared-to/semolina-unenriched/
You can also google "bulgur vs. couscous" as one way to investigate this.
Posted by: yaeli, Sunday, July 21, 2013, 3:29am; Reply: 1
Bulgur has also a finer ground version - not semonina - named "J'rish", from which the Kurdish Jews prepare their legendary dumplings named "Kubbeh", cooked in their legendary Kubbeh soups.

http://www.sarahmelamed.com/2009/11/hamousta-kurdish-sour-dumpling-soup/
Posted by: san j, Sunday, July 21, 2013, 10:39pm; Reply: 2
The bottom line is that the couscous that is simply made of semolina flour, as in North Africa, Europe and the US, is, like all semolina pasta per ER4YT and LR4YT, Neutral - not "Avoid".

If some couscous in the Levant is made with other wheat, or in combination with other wheat, then it bears identification, if one concertedly wishes to avoid the Real Avoid here - Bulghur.

I eat Couscous so incredibly rarely it might as well be an avoid, anyway.
But there's this one lunch spot that makes fantastic tabbouleh... I had it last year and have very fond memories...
Posted by: Lola, Monday, July 22, 2013, 12:51am; Reply: 3
as long as quinoa is on my list, faux cous cous is in for me....... :)

check out the swami ratings for all you mention

http://www.dadamo.com/SWAMI%20GenoType%20__%20Jane%20Public.pdf
Posted by: san j, Monday, July 22, 2013, 1:05am; Reply: 4
Quoted from Lola
as long as quinoa is on my list, faux cous cous is in for me....... :)

check out the swami ratings for all you mention

http://www.dadamo.com/SWAMI%20GenoType%20__%20Jane%20Public.pdf


Très cool reference, Lola.
But I didn't see Couscous or Semolina specifically listed, so...?  :-/

Posted by: yaeli, Monday, July 22, 2013, 1:42am; Reply: 5
Quoted from san j
Bulgur, on the other hand, though sometimes called "cracked wheat", is neither exactly that
Yes, it is cracked wheat, and it is always called cracked wheat - exactly, cracked preboiled wheat.

Semolina is coarsely milled durum wheat, with particles(middlings) diameter of 1/4 to 3/4 of a millimeter.

Posted by: yaeli, Monday, July 22, 2013, 2:04am; Reply: 6
Quoted from san j
...I didn't see Couscous or Semolina specifically listed, so...?  :-/
"Wheat, Durum" is listed as avoid.

Posted by: san j, Monday, July 22, 2013, 3:23am; Reply: 7
Quoted from yaeli
Semolina is coarsely milled durum wheat, with particles(middlings) diameter of 1/4 to 3/4 of a millimeter.
...
"Wheat, Durum" is listed as avoid.

Exactly: Semolina is indeed derived from durum wheat, Yaeli.

And ER4YT lists durum wheat for Bs as Avoid................... but Semolina as Neutral, and:
Couscous as Avoid.
If a Couscous is semolina - as in Europe and North Africa and the US it is - then there is an error that needs to be clarified for B's who want to know  ??) (as I did in the early days) if they can eat couscous.

It would be great if TypeBASE, at least, rectified this confusion.

As for the distinction between the specific "Bulgur" and the more general "cracked wheat":
Quoted from yaeli
Quoted from san j
Bulgur, on the other hand, though sometimes called "cracked wheat", is neither exactly that

Yes, it is cracked wheat, and it is always called cracked wheat - exactly, cracked preboiled wheat.

So this is obviously extremely important to you, but:

Quoted from Andrew Weil's site

Wheat berries - raw kernels of wheat that have been stripped of their inedible outermost hull only - are the least processed form of wheat and come in many varieties: hard or soft, winter or spring, and red or white.
Cracked wheat is made by milling raw wheat berries into smaller pieces, a process that reduces cooking time but still preserves the nutrient- and fiber-rich bran and germ layers.
Bulgur is pre-cooked: wheat berries are parboiled, dried then broken into pieces. This makes a quicker-cooking grain with a nuttier flavor that is featured in popular Middle-Eastern dishes such as tabbouleh and kibbeh.


But one example of the distinction between cracked wheat and bulgur being made by someone other than myself.

Seek and ye shall find, although this one took no special effort to find:
http://www.drweil.com/drw/u/ART03181/How-to-Cook-Cracked-Wheat-Bulgur-Wheat-Berries.html
Posted by: yaeli, Monday, July 22, 2013, 3:26am; Reply: 8
Quoted from san j
Exactly: Semolina is indeed derived from durum wheat, Yaeli.
Thank you very much. It also says so in the TYPEbase.

Posted by: yaeli, Monday, July 22, 2013, 3:37am; Reply: 9
Quoted from san j
So this is obviously extremely important to you, but:
By extremely do you mean that this is all superfluous? This may well be.

Accuracy is accuracy, whatever importance one attaches to it.

Posted by: Jane, Monday, July 22, 2013, 3:57pm; Reply: 10
Lundberg makes an organic rice couscous, both a plain one and a garlic and olive oil one....delicious!  I know that's beside the point but it's worth noting for all of us that avoid all kinds of wheat.
Posted by: Lola, Saturday, July 27, 2013, 3:22pm; Reply: 11
Quoted Text
Wheat, Durum, Semolina, Couscous


did you check under carbohydrates?

these are listed in mine.....very blue in fact and very toxic ::)

not très cool, I d say......ha
Posted by: san j, Sunday, July 28, 2013, 4:35am; Reply: 12
Quoted from Lola
Quoted Text
Wheat, Durum, Semolina, Couscous


did you check under carbohydrates?

these are listed in mine.....very blue in fact and very toxic ::)

not très cool, I d say......ha

Hi, Lola.
You don't say whom you're quoting.
As for your own post, I don't know what "blue" signifies.
But Dr. D'Adamo writes that semolina flour is neutral for B secretors. (ref: Live Right 4 Your Type, p. 264.)

The OP is about a published error re: type B.

Posted by: Lola, Sunday, July 28, 2013, 5:00am; Reply: 13
I quote my personalized swami PRO
and its special intelligence function called DEEP BLUE . Deep Blue has been charged with the task
of finding foods which will help the body's anti-inflammatory functions or alert you to other foods which should be avoided.  Deep Blue food choices are indicated by the blue color of the typeface.
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