Guest guest Posted July 9, 2000 Report Share Posted July 9, 2000 You know, I think that Black Pepper is one of those " if it bothers you, don't eat it...if it doesn't, eat it " type of things. CR4YT says: " ...Type O's may have an allergic reaction to black pepper. " MAY have an allergic reaction. Everyone's body is different, so if you don't detect a reaction after you eat it, enjoy! Lynn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 9, 2000 Report Share Posted July 9, 2000 I take a lot of lab test results with a grain of salt. (ha ha) But, this is very interesting: >I also have read that one should never cook black pepper because it becomes >toxic; one should add it to food just before eating it if you use it. Thank you! If I decide to use it, I'll definitely wait until my food is fully cooked. Am I to understand correctly that, according to members of this list, the best way to use black pepper is to buy peppercorns and a mill and grind it yourself? Lynn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 10, 2000 Report Share Posted July 10, 2000 I sure hope it's the best as it is definitely the tastiest. I have been missing my pepper. That is interesting about the cooking. I'm willing to eat it raw!:-D Prescott gprescottis@... Re: Black Pepper and Type O's > I take a lot of lab test results with a grain of salt. (ha ha) But, > this is very interesting: > > >I also have read that one should never cook black pepper because it becomes > >toxic; one should add it to food just before eating it if you use it. > > Thank you! If I decide to use it, I'll definitely wait until my food > is fully cooked. > > Am I to understand correctly that, according to members of this list, > the best way to use black pepper is to buy peppercorns and a mill and > grind it yourself? > > Lynn > > ------------------------------------------------------------------------ > Life's too short to send boring email. Let SuperSig come to the rescue. > 1/6137/10/_/473523/_/963194130/ > ------------------------------------------------------------------------ > > You are receiving this email because you elected to subscribe to the mailing list. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 10, 2000 Report Share Posted July 10, 2000 sherry mccartney wrote: > > We are not mice and how and what did they feed them. I always cook with > freshly ground black pepper. There are a lot of scare mongers out there. You > have to shift through the garbage and see what fits with you. Once eggs, > avacodo were bad for you now they are good as they have the good fat. Meat > is bad for you, milk is bad for you. I think we have to use our commen sense > and see what feels right for you as an individual. > Sherry > The only thing I would say is that the reason (according to the ER4YT book) ground black and white pepper are stomach irritants where as peppercorns are not. I would have thought that if the substance that causes the irritant is inside the peppercorn then grinding them in a mill would produce the same result, maybe to a lesser extent. I wonder if the toxin is inside the peppercorn whether cooking using them whole would produce the same effect? Is anything mentioned about pepper/corns in the CR4YT book? -- Steve - Cheltenham, UK --------- In love and light we are In darkness we are no less Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 10, 2000 Report Share Posted July 10, 2000 In a message dated 7/9/00 9:56:45 PM Eastern Daylight Time, lhoskins@... writes: << Am I to understand correctly that, according to members of this list, the best way to use black pepper is to buy peppercorns and a mill and grind it yourself? >> Right! On the list here people have mentioned that pepper (black/white ground) are avoids because of mold count, not a factor in peppercorns, which you grind yourself freshly as needed. So black pepper is okay if you use it fresh! (grind it yourself) Ann Moss © Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 10, 2000 Report Share Posted July 10, 2000 We are not mice and how and what did they feed them. I always cook with freshly ground black pepper. There are a lot of scare mongers out there. You have to shift through the garbage and see what fits with you. Once eggs, avacodo were bad for you now they are good as they have the good fat. Meat is bad for you, milk is bad for you. I think we have to use our commen sense and see what feels right for you as an individual. Sherry >From: terebrito@... >Reply-egroups >egroups >Subject: Black Pepper and Type O's >Date: Sun, 9 Jul 2000 19:35:35 EDT > >I read an article (last year I think), about mice being treated with black >pepper and after 17 months all the mice that remained alive had developed >tumors. >I also have read that one should never cook black pepper because it becomes >toxic; one should add it to food just before eating it if you use it. ________________________________________________________________________ Get Your Private, Free E-mail from MSN Hotmail at http://www.hotmail.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 10, 2000 Report Share Posted July 10, 2000 When I read that black pepper was an avoid for type O's, I simply threw away the can (never was that fond of the taste anyway). I then went to the health/grocery store in my area and shopped for spices that were HB for O's. I ended up with curry, cayenne pepper, and turmeric. I blend the three spices together, in one shaker, and apply to meat, vegetables, etc. Very tasty! I probably have acquired a taste for that spice combination by just using it regulary. I also use sea salt, with iodine (separate shaker). If I ever remember to bring the list shopping with me, I'll probably purchase the other HB spices (dulse, carob, kelp, & parsley) and add them to my spice mixture as well. Having all these HB spices in a single shaker is convenient and, well... beneficial. > In a message dated 7/9/00 9:56:45 PM Eastern Daylight Time, > lhoskins@m... writes: > > << > Am I to understand correctly that, according to members of this list, > the best way to use black pepper is to buy peppercorns and a mill and > grind it yourself? > >> > > > Right! > > On the list here people have mentioned that pepper (black/white ground) are > avoids because of mold count, not a factor in peppercorns, which you grind > yourself freshly as needed. So black pepper is okay if you use it fresh! > (grind it yourself) > > Ann Moss > © Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 10, 2000 Report Share Posted July 10, 2000 The one reference to black pepper in CR4YT is " type 0's may have an allergic reaction to black pepper " . again the word " may " . It also mentions that curry and cayenne pepper are soothing for Type O's. For those of you that have stomach problems, this is interesting - the fucose in bladderwrack provides a molecule that blocks the bacteria that attack your stomach lining and cause ulcers. I wonder if it would calm it down if the ulcers were not present but just persistently ittitated. I know there is a bacteria that MD's can check for if you are a carrier and prone to ulcers. The Dr. did this for my daughter when she was pregnant as she had persistent stomach problems. This was a MD from England and she said this test was not done in North America very often but is easy to do. Just a blood test. Sometimes this bacteria does not always cause ulcers but just is a constant irritant. I also had a friend who had this bacteria, was treated and now is fine. gprescottis@... Re: Black Pepper and Type O's > sherry mccartney wrote: > > > > We are not mice and how and what did they feed them. I always cook with > > freshly ground black pepper. There are a lot of scare mongers out there. You > > have to shift through the garbage and see what fits with you. Once eggs, > > avacodo were bad for you now they are good as they have the good fat. Meat > > is bad for you, milk is bad for you. I think we have to use our commen sense > > and see what feels right for you as an individual. > > Sherry > > > > The only thing I would say is that the reason (according to the ER4YT > book) ground black and white pepper are stomach irritants where as > peppercorns are not. I would have thought that if the substance that > causes the irritant is inside the peppercorn then grinding them in a > mill would produce the same result, maybe to a lesser extent. I wonder > if the toxin is inside the peppercorn whether cooking using them whole > would produce the same effect? Is anything mentioned about pepper/corns > in the CR4YT book? > > -- > Steve - Cheltenham, UK > --------- > In love and light we are > In darkness we are no less > > ------------------------------------------------------------------------ > @Backup- Protect and Access your data any time, any where on the net. > Try @Backup FREE and receive 300 points from mypoints.com Install now: > 1/6346/10/_/473523/_/963215893/ > ------------------------------------------------------------------------ > > You are receiving this email because you elected to subscribe to the mailing list. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 10, 2000 Report Share Posted July 10, 2000 Prescott wrote: > > The one reference to black pepper in CR4YT is " type 0's may have an allergic > reaction to black pepper " . again the word " may " . It also mentions that curry > and cayenne pepper are soothing for Type O's. For those of you that have > stomach problems, this is interesting - the fucose in bladderwrack provides > a molecule that blocks the bacteria that attack your stomach lining and > cause ulcers. I wonder if it would calm it down if the ulcers were not > present but just persistently ittitated. I know there is a bacteria that > MD's can check for if you are a carrier and prone to ulcers. The Dr. did > this for my daughter when she was pregnant as she had persistent stomach > problems. This was a MD from England and she said this test was not done in > North America very often but is easy to do. Just a blood test. Sometimes > this bacteria does not always cause ulcers but just is a constant irritant. > I also had a friend who had this bacteria, was treated and now is fine. > I suggest that people be aware that not already products 'advertised' as kelp or bladderwrack are what they say so check the ingredients if possible. -- Steve - Cheltenham, UK --------- In love and light we are In darkness we are no less Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 10, 2000 Report Share Posted July 10, 2000 Sherry I was reading the ER4YT book again this eve. and came upon this reference to licorice (p89). They are referring to the high stomach acid of a typical O, and suggesting that a licorice preparation called DGL or de-glycyrrhizinated licorice can reduce stomach discomfort and aid healing. They are saying that it actually heals the stomach lining and protects it from acid. It must be in the DGL form though. Have you read this? I get something new of that book everytime I read it! Prescott gprescottis@... Re: Black Pepper and Type O's > > > > > > > sherry mccartney wrote: > > > > > > > > We are not mice and how and what did they feed them. I always cook > >with > > > > freshly ground black pepper. There are a lot of scare mongers out > >there. > >You > > > > have to shift through the garbage and see what fits with you. Once > >eggs, > > > > avacodo were bad for you now they are good as they have the good fat. > >Meat > > > > is bad for you, milk is bad for you. I think we have to use our commen > >sense > > > > and see what feels right for you as an individual. > > > > Sherry > > > > > > > > > > The only thing I would say is that the reason (according to the ER4YT > > > book) ground black and white pepper are stomach irritants where as > > > peppercorns are not. I would have thought that if the substance that > > > causes the irritant is inside the peppercorn then grinding them in a > > > mill would produce the same result, maybe to a lesser extent. I wonder > > > if the toxin is inside the peppercorn whether cooking using them whole > > > would produce the same effect? Is anything mentioned about pepper/corns > > > in the CR4YT book? > > > > > > -- > > > Steve - Cheltenham, UK > > > --------- > > > In love and light we are > > > In darkness we are no less > > > > > > ------------------------------------------------------------------------ > > > @Backup- Protect and Access your data any time, any where on the net. > > > Try @Backup FREE and receive 300 points from mypoints.com Install now: > > > 1/6346/10/_/473523/_/963215893/ > > > ------------------------------------------------------------------------ > > > > > > You are receiving this email because you elected to subscribe to the > > mailing list. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 10, 2000 Report Share Posted July 10, 2000 Dear and others Herewith share a curry recipe - great to be used with chicken, mutton or beef (cubed) south African Indian recipe stemming from the Tamel (Hindu) group chicken/beef / cut into small pieces oil of choice enough to fry the onions in 1 teaspoon tumeric 1 teaspoon cayenne pepper 1 teaspoon coriander 1 teaspoon cumin 1 tablespoon masala or curry powder Salt to taste 2 teaspoons ground garlic 1 onion sliced 1 - 2 tomatoes (finely cubed or blended in a blender) 2 teaspoons of fresh ginger (grated) Heat the oil (not too hot) Fry the onions till soft Add all the spices, garlic and ginger - fry for about two minutes - (low heat) stirring all the time Add the meat and fry for a few minutes Add the tomatoes and enough water to cover the meat - cook until the meat is done and you are left with a thick gravy. Add a handful of frozen or fresh peas once the curry is removed from the stove. Serve on a bed of rice I add about a quarter of a teaspoon of tumeric to the water when boiling rice as it gives it a nice yellow colour. Saffron can also be used to give a lovely colour to the rice Masala is available here in SA and garam masala may also be added I use various masalas instead of using the curry powder as the real Indian curries do not contain curry powder Frying the spices enhances the blend, aroma and taste of the spices. Left overs can be frozen Enjoy Elize Johannesburg South Africa >>> rope2feet@... 07/10/00 05:57PM >>> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 11, 2000 Report Share Posted July 11, 2000 Will give it a try sherry >From: rope2feet@... >Reply-egroups >egroups >Subject: Re: Black Pepper and Type O's >Date: Mon, 10 Jul 2000 15:57:33 -0000 > >When I read that black pepper was an avoid for type O's, I simply >threw away the can (never was that fond of the taste anyway). I then >went to the health/grocery store in my area and shopped for spices >that were HB for O's. > >I ended up with curry, cayenne pepper, and turmeric. I blend the >three spices together, in one shaker, and apply to meat, vegetables, >etc. Very tasty! I probably have acquired a taste for that spice >combination by just using it regulary. I also use sea salt, with >iodine (separate shaker). > >If I ever remember to bring the list shopping with me, I'll probably >purchase the other HB spices (dulse, carob, kelp, & parsley) and add >them to my spice mixture as well. Having all these HB spices in a >single shaker is convenient and, well... beneficial. > > > > ________________________________________________________________________ Get Your Private, Free E-mail from MSN Hotmail at http://www.hotmail.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 11, 2000 Report Share Posted July 11, 2000 I had the test done for the bacteria (hellicobacteria) and it came up positive. Over here in Australia they give you very very strong antibiotics which I resisted to taking until I became fed up with the problem. I didn't have any ulcers though. The antibiotics you are supposed to take for 2 weeks I lasted 9 days when the doctor told me to stop taking them. While taking them I had a bleeding anus, massive heart palpatations and generally not good. I have been taking the bladderwack and it does help but I started taking another brand because I couldn't get my regular brand and started having problems with it. One of the fillers was yellow soy oil. Also slippery elm helps me when my stomach is really bad, it puts a lining on the stomach and bowls. At the moment I am not taking anything but I am watching what I eat. I found chips the biggest culprit. Sherry >From: " Prescott " <gprescottis@...> >Reply-egroups ><egroups> >Subject: Re: Black Pepper and Type O's >Date: Mon, 10 Jul 2000 09:08:05 -0700 > >The one reference to black pepper in CR4YT is " type 0's may have an >allergic >reaction to black pepper " . again the word " may " . It also mentions that >curry >and cayenne pepper are soothing for Type O's. For those of you that have >stomach problems, this is interesting - the fucose in bladderwrack provides >a molecule that blocks the bacteria that attack your stomach lining and >cause ulcers. I wonder if it would calm it down if the ulcers were not >present but just persistently ittitated. I know there is a bacteria that >MD's can check for if you are a carrier and prone to ulcers. The Dr. did >this for my daughter when she was pregnant as she had persistent stomach >problems. This was a MD from England and she said this test was not done >in >North America very often but is easy to do. Just a blood test. Sometimes >this bacteria does not always cause ulcers but just is a constant irritant. >I also had a friend who had this bacteria, was treated and now is fine. > >gprescottis@... > Re: Black Pepper and Type O's > > > > sherry mccartney wrote: > > > > > > We are not mice and how and what did they feed them. I always cook >with > > > freshly ground black pepper. There are a lot of scare mongers out >there. >You > > > have to shift through the garbage and see what fits with you. Once >eggs, > > > avacodo were bad for you now they are good as they have the good fat. >Meat > > > is bad for you, milk is bad for you. I think we have to use our commen >sense > > > and see what feels right for you as an individual. > > > Sherry > > > > > > > The only thing I would say is that the reason (according to the ER4YT > > book) ground black and white pepper are stomach irritants where as > > peppercorns are not. I would have thought that if the substance that > > causes the irritant is inside the peppercorn then grinding them in a > > mill would produce the same result, maybe to a lesser extent. I wonder > > if the toxin is inside the peppercorn whether cooking using them whole > > would produce the same effect? Is anything mentioned about pepper/corns > > in the CR4YT book? > > > > -- > > Steve - Cheltenham, UK > > --------- > > In love and light we are > > In darkness we are no less > > > > ------------------------------------------------------------------------ > > @Backup- Protect and Access your data any time, any where on the net. > > Try @Backup FREE and receive 300 points from mypoints.com Install now: > > 1/6346/10/_/473523/_/963215893/ > > ------------------------------------------------------------------------ > > > > You are receiving this email because you elected to subscribe to the > mailing list. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 11, 2000 Report Share Posted July 11, 2000 Thanks Elize, the recipe sounds delicious and it seems to be easy to prepare (HB for a bachelor). I'll give it a try. > Dear and others > > Herewith share a curry recipe - great to be used with chicken, mutton or beef (cubed) south African Indian recipe stemming from the Tamel (Hindu) group > > chicken/beef / cut into small pieces > oil of choice enough to fry the onions in > 1 teaspoon tumeric > 1 teaspoon cayenne pepper > 1 teaspoon coriander > 1 teaspoon cumin > 1 tablespoon masala or curry powder > Salt to taste > 2 teaspoons ground garlic > 1 onion sliced > 1 - 2 tomatoes (finely cubed or blended in a blender) > 2 teaspoons of fresh ginger (grated) > Heat the oil (not too hot) > Fry the onions till soft > Add all the spices, garlic and ginger - fry for about two minutes - (low heat) stirring all the time > Add the meat and fry for a few minutes > Add the tomatoes and enough water to cover the meat - cook until the meat is done and you are left with a thick gravy. > Add a handful of frozen or fresh peas once the curry is removed from the stove. > > Serve on a bed of rice > I add about a quarter of a teaspoon of tumeric to the water when boiling rice as it gives it a nice yellow colour. > Saffron can also be used to give a lovely colour to the rice > > Masala is available here in SA and garam masala may also be added > I use various masalas instead of using the curry powder as the real Indian curries do not contain curry powder > Frying the spices enhances the blend, aroma and taste of the spices. > > Left overs can be frozen > > Enjoy > > Elize > Johannesburg > South Africa > > > > > > >>> rope2feet@u... 07/10/00 05:57PM >>> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 11, 2000 Report Share Posted July 11, 2000 i have heard of theDGL but can't ever find it. should probably order it huh? duh. robin Re: Black Pepper and Type O'sSherryI was reading the ER4YT book again this eve. and came upon this reference tolicorice (p89). They are referring to the high stomach acid of a typical O,and suggesting that a licorice preparation called DGL or de-glycyrrhizinatedlicorice can reduce stomach discomfort and aid healing. They are sayingthat it actually heals the stomach lining and protects it from acid. Itmust be in the DGL form though. Have you read this? I get something new ofthat book everytime I read it! Prescottgprescottis@... Re: Black Pepper and Type O's> >> >> > > sherry mccartney wrote:> > > >> > > > We are not mice and how and what did they feed them. I always cook> >with> > > > freshly ground black pepper. There are a lot of scare mongers out> >there.> >You> > > > have to shift through the garbage and see what fits with you. Once> >eggs,> > > > avacodo were bad for you now they are good as they have the goodfat.> >Meat> > > > is bad for you, milk is bad for you. I think we have to use ourcommen> >sense> > > > and see what feels right for you as an individual.> > > > Sherry> > > >> > >> > > The only thing I would say is that the reason (according to the ER4YT> > > book) ground black and white pepper are stomach irritants where as> > > peppercorns are not. I would have thought that if the substance that> > > causes the irritant is inside the peppercorn then grinding them in a> > > mill would produce the same result, maybe to a lesser extent. Iwonder> > > if the toxin is inside the peppercorn whether cooking using them whole> > > would produce the same effect? Is anything mentioned aboutpepper/corns> > > in the CR4YT book?> > >> > > --> > > Steve - Cheltenham, UK> > > ---------> > > In love and light we are> > > In darkness we are no less> > >> >> ------------------------------------------------------------------------> > > @Backup- Protect and Access your data any time, any where on the net.> > > Try @Backup FREE and receive 300 points from mypoints.com Install now:> > > 1/6346/10/_/473523/_/963215893/> >> ------------------------------------------------------------------------> > >> > > You are receiving this email because you elected to subscribe to the> > mailing list. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 12, 2000 Report Share Posted July 12, 2000 Sherry The DGL apparently comes in both powder and tablet form so may be easier to take than tea. I love licorice and did not care too much for the one type of tea I tried either. Good luck in your search. Hope you find somewhere to get it to try. gprescottis@... Re: Black Pepper and Type O's > > Thanks for that. The problem is I cannot get it over here in Aussie land. I > will have to ask a herbalist to see if they can make it up for me. I can't > stand licorice tea. Apparently in that formula DGL they have taken the toxic > part out of the herb. > Sherry > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 12, 2000 Report Share Posted July 12, 2000 Thanks for that. The problem is I cannot get it over here in Aussie land. I will have to ask a herbalist to see if they can make it up for me. I can't stand licorice tea. Apparently in that formula DGL they have taken the toxic part out of the herb. Sherry >From: " Prescott " <gprescottis@...> >Reply-egroups ><egroups> >Subject: Re: Black Pepper and Type O's >Date: Mon, 10 Jul 2000 22:41:13 -0700 > >Sherry >I was reading the ER4YT book again this eve. and came upon this reference >to >licorice (p89). They are referring to the high stomach acid of a typical >O, >and suggesting that a licorice preparation called DGL or >de-glycyrrhizinated >licorice can reduce stomach discomfort and aid healing. They are saying >that it actually heals the stomach lining and protects it from acid. It >must be in the DGL form though. Have you read this? I get something new >of >that book everytime I read it! > Prescott >gprescottis@... > Re: Black Pepper and Type O's > > > > > > > > > > sherry mccartney wrote: > > > > > > > > > > We are not mice and how and what did they feed them. I always cook > > >with > > > > > freshly ground black pepper. There are a lot of scare mongers out > > >there. > > >You > > > > > have to shift through the garbage and see what fits with you. Once > > >eggs, > > > > > avacodo were bad for you now they are good as they have the good >fat. > > >Meat > > > > > is bad for you, milk is bad for you. I think we have to use our >commen > > >sense > > > > > and see what feels right for you as an individual. > > > > > Sherry > > > > > > > > > > > > > The only thing I would say is that the reason (according to the >ER4YT > > > > book) ground black and white pepper are stomach irritants where as > > > > peppercorns are not. I would have thought that if the substance >that > > > > causes the irritant is inside the peppercorn then grinding them in a > > > > mill would produce the same result, maybe to a lesser extent. I >wonder > > > > if the toxin is inside the peppercorn whether cooking using them >whole > > > > would produce the same effect? Is anything mentioned about >pepper/corns > > > > in the CR4YT book? > > > > > > > > -- > > > > Steve - Cheltenham, UK > > > > --------- > > > > In love and light we are > > > > In darkness we are no less > > > > > > > > > ------------------------------------------------------------------------ > > > > @Backup- Protect and Access your data any time, any where on the >net. > > > > Try @Backup FREE and receive 300 points from mypoints.com Install >now: > > > > 1/6346/10/_/473523/_/963215893/ > > > > > ------------------------------------------------------------------------ > > > > > > > > You are receiving this email because you elected to subscribe to the > > > mailing list. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 12, 2000 Report Share Posted July 12, 2000 Was just refreshing on the website - going through FAQ and item 14 deals with ground black pepper and fresh ground black pepper. It, as it was suggested is only to do with the molds. see ER4YT 101 Prescott gprescottis@... Re: Black Pepper and Type O's > >Date: Mon, 10 Jul 2000 15:57:33 -0000 > > > >When I read that black pepper was an avoid for type O's, I simply > >threw away the can (never was that fond of the taste anyway). I then > >went to the health/grocery store in my area and shopped for spices > >that were HB for O's. > > > >I ended up with curry, cayenne pepper, and turmeric. I blend the > >three spices together, in one shaker, and apply to meat, vegetables, > >etc. Very tasty! I probably have acquired a taste for that spice > >combination by just using it regulary. I also use sea salt, with > >iodine (separate shaker). > > > >If I ever remember to bring the list shopping with me, I'll probably > >purchase the other HB spices (dulse, carob, kelp, & parsley) and add > >them to my spice mixture as well. Having all these HB spices in a > >single shaker is convenient and, well... beneficial. > > > > > > > > > ________________________________________________________________________ > Get Your Private, Free E-mail from MSN Hotmail at http://www.hotmail.com > > > ------------------------------------------------------------------------ > Get a NextCard Visa, in 30 seconds! > 1. Fill in the brief application > 2. Receive approval decision within 30 seconds > 3. Get rates as low as 2.9% Intro or 9.9% Fixed APR > 1/6630/10/_/473523/_/963289127/ > ------------------------------------------------------------------------ > > You are receiving this email because you elected to subscribe to the mailing list. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 13, 2000 Report Share Posted July 13, 2000 Prescott wrote: > > Was just refreshing on the website - going through FAQ and item 14 deals > with ground black pepper and fresh ground black pepper. It, as it was > suggested is only to do with the molds. see ER4YT 101 > Prescott > Thanks for pointing that out, it would seem to answer my query in a previous post: " I would have thought that if the substance that causes the irritant is inside the peppercorn then grinding them in a mill would produce the same result, maybe to a lesser extent. I wonder if the toxin is inside the peppercorn whether cooking using them whole would produce the same effect? " It does leave me with the question is mold a stomach irritant? For those with access to the FAQ No. 14 reads: " 14) Why is the status of a whole food one value, and an extract or preparation of the food rated the opposite? The lectin content or antigenic propensity (allergy potential) of certain foods is modified by processing. In some cases the unhealthier form (i.e. processed bread) may be acceptable if heat or milling has removed the lectin from the food. Other times processing enhances the effect of a lectin, so the native form is acceptable, but the processed form is not. Some examples: Occasionally dried herbs and spices will have different values from their fresh form. This results from differences that occur through natural oxidation and mold propensity of the constituents. A dried herb is significantly concentrated due to the removal of water, with the possibility of much greater impact on the physiology than the fresh herb. Peanut oil in type A is not recommended, as it is a heavily polyunsaturated oil, but native peanuts are recommended because the amount of oil is negligible over the health benefits in the legume itself. Most olives are an avoid for Type B's and O's due to the high mold count. Processed olive oil does not have mold, and is therefore OK for these types. Similarly, peppercorns are Type O OK, but ground pepper is not. Ground pepper is a potent mold growth medium, and type O's are sensitive to molds. Freshly ground pepper is not moldy. " -- Steve - Cheltenham, UK --------- In love and light we are In darkness we are no less Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 13, 2000 Report Share Posted July 13, 2000 I will give it try and also try a different brand of licorice tea. Thanks >From: " Prescott " <gprescottis@...> >Reply-egroups ><egroups> >Subject: Re: Black Pepper and Type O's >Date: Tue, 11 Jul 2000 23:17:20 -0700 > >Sherry >The DGL apparently comes in both powder and tablet form so may be easier to >take than tea. I love licorice and did not care too much for the one type >of tea I tried either. Good luck in your search. Hope you find somewhere >to get it to try. > ________________________________________________________________________ Get Your Private, Free E-mail from MSN Hotmail at http://www.hotmail.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 13, 2000 Report Share Posted July 13, 2000 Hi Mold is also a big problem for me - going into bookshops or places that have a damp and moldy smell have a big effect on me. Within a short while I feel drained tired, my speec becomes slurred etc - so am sure that mold does play a very big role in many of our symptoms. Elize Johannesburg >>> sherrymccartney@... 07/14/00 06:38PM >>> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 14, 2000 Report Share Posted July 14, 2000 sherry wrote: > Mould for me is a bit problem as well as femented things and it does give me > a sore stomach. That includes wines, vinegars, soya sauce, etc. > Elize wrote: > Mold is also a big problem for me - going into bookshops or places that have a damp and moldy smell have a big effect on me. > Within a short while I feel drained tired, my speec becomes slurred etc - so am sure that mold does play a very big role in > many of our symptoms. > Thats what I love about the list constantly learning :¬) -- Steve - Cheltenham, UK --------- In love and light we are In darkness we are no less Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 14, 2000 Report Share Posted July 14, 2000 Mould for me is a bit problem as well as femented things and it does give me a sore stomach. That includes wines, vinegars, soya sauce, etc. >It does leave me with the question is mold a stomach irritant?< ________________________________________________________________________ Get Your Private, Free E-mail from MSN Hotmail at http://www.hotmail.com Quote Link to comment Share on other sites More sharing options...
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