Blood type diet

Cindy, your list looks like secretor beneficials, which I’m not quite as
familiar with as a nonnie. I would cross-reference against TYPEbase on
www.dadamo.com to double-check that no values have changed.
Awwww, Max, brownies with a sweet personality . . . ! ::blush::
You know, I have not tried the sweet potato brownies. I’ll be interested if any
of you secretors try them out and like them, or modify them to the point that
you like them. We nonnies sometimes develop some tolerance and appreciation for
some odd tasting things, I think! lol. I somehow am very sensitive to ALL
sweeteners, including veggie glycerine (at least the brand I have tried so far,
NOW). I ordered another brand Starwest that another very sensitive O nonnie
found worked for her, but have yet to try it.
Some ideas for grass-fed beef that is very low in fat so that it’s not
tough. . . saute’/fry/grill in olive oil or other beneficial oil on the stove
to help keep it from drying out . . . marinate before cooking . . . cook roasts
and stews with plenty of water for a long time at low temps (overnight in a

crockpot is one of my favorites). Here’s a description of the taste of the
pastured, grass-fed, organic beef, that I wrote for my nonnie list:
What was better than I expected? . . . hmmmm, something about the flavor. It
was richer and fuller, had more depth. It reminded me of venison in
terms of what people sometimes describe as a gamey taste, but it
really wasn’t gamey. I think the fat tasted different, too, more like
a rich, healthy oil like olive oil (and it was *different* than when
I’ve cooked corn-fed organic beef in olive oil before) rather than
the taste of corn-fed beef fat which seems indulgent, heavy, almost
gross. Sometimes the non-organic fat even tastes kinda like chemicals
to me. I found it interesting that I didn’t have *any* fat to “spoon
off” . . . so apparently the meat is somewhat low fat. I just don’t
think I could have imagined that taste without tasting it. It
tasted “whole” somehow. I’m getting to the point where I can describe
kinesthetically where in my mouth I want more or less “something”
when I’m seasoning with spices . . . and I know which spices will do
the trick, but I’m not sure how to describe the beef better.
Definitely a full, rich flavor without being gross from too much
richness / fat.
As you can tell, I really like the flavor of the grass-fed beef I was able to
find, actually preferring it to corn-fed beef.
Paulita

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