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The Blood Type Diet Archives Volume 15

But pepper is still confusing to me

Posted By: Cindy Leonard-Krinsky
Date: Monday, 2 October 2000, at 11:13 a.m.

In Response To: It was Peter's post that advised fresh ground is OK (^heidi^ O iNFj)

I agree that fresh ground pepper is supposed to be okay, but it confuses me that a lectin is also listed as a problem with pepper. I don't see how fresh grinding would make that lectin go away. The only guess I have is that the lectin is produced by the interaction of the pepper with the mold. However there is no further information on it. Having said all that, I think pepper should not be forgotten as something to which one could be sensitive. I still say it could be the pepper and not the chard. Of course, it could be the chard and not the pepper. So it would be a good idea to rule out the pepper in some way also, before assuming it is the chard.
What do you think?

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