Hi All:
Here is a stupid question from a newbie
I have yet to figure out whether I am a secretor or a non.
1) How important is this knowledge to be on the diet
2) what is the difference, scientifically speaking.
Thanks for explaining
Allison
I really miss the taste of italian food and find going to the
restaurants too much of a temptation. When I found the following recipe
it took care of my craving AND added to my breakfast (or lunch)
repertoire. I wanted to share with my fellow O list members. I have also
made it with spinach–great! Hope you enjoy! ….Wanda
Zucchini Frittata
1 Tbsp. olive oil
2 small zucchini, thinly sliced
1 clove garlic, pressed
4 eggs
1 tsp. Italian herbs, crushed
½ tsp. Salt
¼ tsp. Cayenne pepper, optional
2 Tbsp. Grated mozzarella cheese
2 Tbsp. Freshly grated Parmesan cheese (I used
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Dear O’s,,, this came from Dr. Weil… are there any avoids here?!! Want
healthy skin, hair and nails? Try taking the essential fatty acid gamma
linolenic acid (GLA). This omega-6 fatty acid offers plenty of benefits, from
acting
as an effective anti-inflammatory agent (with none of the side effects of
anti-inflammatory drugs) to promoting the healthy growth of skin, hair and
nails.
GLA can also be used for skin conditions such as brittle nails and hair,
arthritis, autoimmune disorders, and premenstrual syndrome.
Unfortunately, GLA is hard to come by in the diet, so supplements may be
necessary. Three good, natural sources are evening primrose oil, black currant
oil
and borage oil. Each comes in capsule form, and vary in the amount of GLA
they supply as well as in their cost.
Do not expect immediate results when taking GLA: it takes six to eight weeks
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Does anyone know where they fall on the list for O?
Hello cavemen & cavewomen of O Land!
I’m a sophisticated caveman. Because of this I have a pantry full of spices and
herbs. Some of them I am not as experienced with. The Indian & Middle Eastern
herbs and spices I’m on okay terms with, the European stuff is practically
instinctual, but the Asian herbs and spices, like their women, still leave me
wondering (and salivating!).
I can handle the more common stuff like the cinnamon, ginger, common peppercorns
and such. I recently started using some star anise with other herbs and spices
to great effect and now I’m more excited about it. This time I made a collard
green & broccoli floret (top part only) fat-holding greens accompaniment for my
high-fat high-protein low-carb meals. I used white & black peppercorns freshly
ground in my trusty mortar & pestle (ho hum), szechuan peppercorns (zowee!),
fennel seeds, anise seeds, star anise– all of these crushed and ground in my
handy dandy mortar & pestle (”let thy food be thy medicine”). I also ground some
dry black mustard seeds. I get sweet, heat & pungency with these. Before the New
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Hi there, does anyone know there romano cheese lies in the food list.
Its mentioned all the time in Cook right for your type but is not on
the food list there or on the Type base on the website.
Thanks
Colin
don’t yet Thomas!!! I need to order some things!!! Leslie
Axel wrote:
*Axel here.*
I guess you were one of those people who made a habit of ignoring me and my
posts. <sigh
Axel!!!! Whatsamattawichyou?
I read every post from you and every person on this list. I do not have the
gift of total recall, and we talk about a lot of stuff!
You never sent the sacrifical virgins either (that much I do remember). I
have lighted the holy fire of the barbecue altar, sacrificed two game hens,
danced my little Biltong dance, and chanted (between mouthfuls of delicious
seared
flesh) for your salvation.
Here is what I have found out about omega 3’s. You all may recall that I was
wondering why it is so bad to toast flaxseeds, and asking if it is because it
does something bad to the omega 3 fats, and if so, does that mean we can’t
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Thomas, thanks for your advice about not toasting flaxseed, and as my
original question was about heating the omega 3’s in flaxseed, I am assuming the
reason has to do with that.
My sister-in-law, who must know everything, now wants to know about meats,
such as fish, that contain omega 3’s. Does this mean we can’t heat them either
(no problem here, we all love sashimi). Just curious, and uninformed!
I’m an ice tea fanatic. Any suggestions for replacing black tea?