<< So, if I don’t have one of these machines but still want to make the
ground
beef jerky, do I just squish it in a line or what? Does it hold together?
Using a rolling pin, flatten the meat mixture between two sheets of waxed
paper to cookie sheet size. Dry in the oven, on cookie sheets, at 150 until dry
enough to cut into strips. Then finish in the dehydrator.
And make way more than you think you’ll need as it disappears fast!
Betsy
Wow–I just saw this list which Thomas posted on Food For Your Blood! I didn’t
dream….
Maybe some other newbies also didn’t know, so I post.
–Gretchen
Baking powder (the starch in common baking powder is corn starch)
Caramel color (often made from corn syrup)
Confectioners sugar (often has corn starch added to it to prevent it from
sticking)
Corn (fresh, canned, frozen, dried)
Cornmeal (as in corn bread, corn muffins, corn chips)
Corn oil (this may be fine as little or no corn protein, which is the allergic
part of the corn, is contained in it)
Cornstarch
Corn syrup
Dextrin
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Hey,
OK, now this BTD is scaring me. I am feeling so much better- sleep/waking,
energy so I begin thinking there must be a catch. I am as easily suggestable
as the average person- wondering if all this improvement is just a placebo
effect?
I am weirding out at how quickly my cravings have changed. Last night, I was
dishing out ice cream for the troops, considered taking a bite of it in the
process, but actually had the thought, “some fruit would TASTE better.” I
have no idea my percentage of compliance, but am hitting raw greens and red
meat pretty hard- had taco salad this AM. Overdoing eggs a bit by LR
standards. Grains are not in the picture- except for emergency protein bars.
Anyone know a prot. bar- D’adamo doesn’t have one, does he?
I suspect that I will not have to fantasize about killing people who are
indulging in the lesser foods of my “past”. (This was from the other night’s
guests and their abominable poppyseed cream cake.)
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have been mentioned as a handy snack in the past. Does
anyone want to tell me how to make them?
I make ground beef jerky and my sons and I really enjoy it? I’m
curious does making the meatballs take more or less time then making
jerky? Do you think there is any benefit to one or the other?
Don
Shirley, have you recovered from your binge of last week?
Gretchen
Belinda, I don’t practice food combining either. I plan one day to learn
more about it. Right now I stick with the BTD principle of keeping food and
meals simple. Just a few ingredients, simply prepared.
I have had such fantastic results both in weight loss and overall health,
just by following Dr. D’Adamo’s guidelines, and in switching to as much organic
food as possible, that I keep busy just following that learning curve and
perfecting that lifestyle. I also have been pretty busy trying to get the hubby
to
accept these basic premises. When I get him more on board with the entire
BTD (we’re almost there, and he’s lost 20 pounds now) I would like both of us to
learn the principles of food combining. This is a step by step process, and
you have to incorporate new ideas and practices into your life according to
what works for you and your family.
I will agree with you that, at times, those who have been doing this a long
time will give us THE WORD with a bit of a heavy hand. I know from being on
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Pam, thanks for posting those recipes! That will give me a base to work
from, while I test. I see most of the recipes call for tomatoes, and my
friend’s
recipe didn’t have that. One of the reasons I liked her chili so much was
that she served it to me when I had just started the Blood Type Diet, and the
first book, Eat Right, said tomatoes are an avoid. I notice other ingredients
in
there, like cheese, that she didn’t include either. I suspect I can come up
with a good facsimile of her recipe just by omitting the avoids. She wouldn’t
tell me the exact recipe, but when I rattled off the avoids, she would
confirm they were not in there.
Thanks again for these terrific recipes!!!!!
Greetings fello O’s,
I have been deep in the throws of research and experimentation lately, with
myself as the willing guinea pig (and my pug…who also seems to enjoy the
adventure), and I have briefly returned to report on my quest. I seem to have
stumbled upon the holy grail of nutrition or at least, something that is working
very well for me….so far. After much-a-do about the chemistry of fats and
carbs and proteins as to how they make or break our health, I saw the wisdom in
and decided to increase my ratio of fat consumption, decrease my carbs and make
sure my protein was optimal. The results have been fantastic!…. By increasing
my animal fats (good free range, organic saturated fats) substantially, my sugar
cravings decreased almost entirely; I was able to quit my sugar addiction
relatively easily. My digestive problems (fussy for years) have decreased most
dramatically and I feel great! I have not gained any weight, in fact I have lost
some weight (I am not overweight) and my joints are beginning to improve with
regard to the the snap, crackle and pop that has plaque them for so long…. Yah
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Hi All–
I’d like to recommend the following cookbook. It’s fabulous. For
someone who likes gourmet and plenty of variety (like me!), this fits
the bill!!
The Allergy Self-Help Cookbook : Over 325 Natural Foods Recipes, Free
of All Common Food Allergens: wheat-free, milk-free, egg-free,
corn-free, sugar-free, yeast-free
by Marjorie Hurt Jones
Rozwin
Everett, Washington
Recipe courtesy Emeril Lagasse, 2003
1 egg
1/2 teaspoon salt
1/2 lemon, juiced
1 teaspoon dry mustard
1 cup canola oil
2 to 4 tablespoons freshly grated horseradish, depending on taste
Prepare sauce: In a blender combine egg, salt, lemon juice, and
mustard. Process briefly to combine. While motor is running, add
oil in a slow, steady stream until mayonnaise has emulsified. Add
horseradish and pulse to combine. Adjust seasoning with salt,
pepper, and more lemon juice, if necessary.