Digest Number 1739
Don,
I’ve put in a request on my other list for permission to share sweet potato
brownies. I’m sure someone will offer their version up! Let me know if you
find the flour on the internet. The only place I could find, I think you had
to be diagnosed as celiac for them to sell to you.
Linda,
One of my favorite breakfasts is an egg scrambled over leftover ground beef
sauteed the night before with onion, garlic, and other favorite spices and
veggies. I’ll often do an italian version with basil, parsley, rosemary, and
thyme as the spices, and spice pretty heavily to get a taste somewhat like
italian sausage. Of course sea salt and fresh ground pepper. Anyway,
something like that, basically an omelette with beef in it, may be a way to
ease into meat in the mornings. Which I highly recommend! I feel soooo good
when I eat meat or fish in the mornings.
I also rely heavily on walnuts, pumpkin seeds, and almond butter for
protein/fat snacks. I just got a jerky gun by American Harvest for
Christmas, and I’m going to make my own jerky with my dehydrator. Not sure
how much work it’s going to be, but I hear jerky is fantastic as a portable
snack. And to be able to make it with bene spices and no avoids! How
fabulous.
Christine,
I don’t so much anymore because I’m eating organic meat almost exclusively,
BUT I still get burgers through drive-thru’s and just toss the buns in the
trash. They have this deal at Arby’s ~ 5 regular roast beef sandwiches for
$5.99 and I’ll eat all the meat and none of the bread. It’s wasteful, but I
have such a bad reaction to wheat. So that might be an idea for fast food
sans avoids.
And I LOVED that cinnamon-raisin Ezekial bread before I knew I’m a
non-secretor. I ate it with almond butter for extra protein & fat, and also
found that it would “last” me pretty far in the morning. I think Ezekial
bread was rated beneficial in the original ER4YT, but then moved to neutral.
I think it was because the exact ingredients in the breads vary over time
and geographic region, so the D’Adamo folks couldn’t say for sure that it’s
beneficial all the time. Now I eat almond butter with celery sticks in the
mornings or pumpkin seeds . . . if I can’t manage to get meat & veggies
together for breakfast. And Live Right says 3-6 eggs per week for a 150lb
person, so that’s *almost* one per day 
And I think you’re really smart to do this in stages, not worry about spices
to begin with. I’ve needed to do it gradually and it’s worked really well
for me.
Re. pork: I agree with Sarah. My impression is that it’s more than parasites
according to Dr. D. Here’s what TYPEbase says about pork:
O AVOID: Flocculates serum or precipitates serum proteins. Contains
component which can modify known disease susceptibility.
But I sure agree with you Max that I think eating as much fat as I want is
A-OK for my health and may actually improve it. Many of Axel’s links were
very encouraging in that regard. I *knew* I felt like shit when I was eating
low-fat starchatarian.
Tom, too bad about the fava beans. Thanks for checking it out. And “no
doubt!” re. “wasting” an avoid on a bean, LOL! I think in general we O’s are
less prone to cancer, and even less prone than that as non-secretors.
Sarah, I can get over-heated easily when exercising, too! And my face does
the same thing, gets all red and blotchy. ::sigh::
Paulita 
May 28th, 2007 at 2:25 am
I have no clue if this was discussed prior to my joining the list. I would
like to recommend a line of books by Bette Hagman who calls herself the
“gluten free gourmet”. She has 5 or 6 books out now. She writes cookbooks
and baking books that are gluten free. The primary audience for these books
are people who are allergic to wheat and looking for alternatives to wheat
flour and also people with celiac disease (cannot tolerate wheat gluten in
diet).
The first book starts off with the best thing she knew at the time. As she
continued to perfect recipes and/or as new products became more readily
available, she wrote more and higher quality recipes and came out with more
books. Therefore these books get better the more recent their publishing
date is. She also gives background information that would save everyone time
and money, such as what ratio to use when substituting certain flours, i.e.
100% of oat flour may yield a certain yucky kind of result but if use 1/3
oat flour and 2/3 some other flour, then it is much better.
I made that specific example up as an illustration. I first browsed her
books in 2000 when a Dr. diagnosed my son with a wheat allergy via blood
test. He ended up not really showing real signs of an allergy so I didn’t
end up buying the books or using the recipes; he was fine with eating wheat.
She also discusses spelt. Anyway, if anyone is looking into using non-wheat
flours, check out the books by this author. To save money you can try using
the public library and interlibrary loan. Now that I am on the O diet I will
consider revisiting these books!
Happy researching, Christine