Meat

Meat

Meat Questions

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by 5 · about 4 hours ago

I've been getting like sniffles, blocked noses and sore throats that only last for a few days then symptoms go away. I tend to eat seafood about 3-5 times a week and red meat on every other day. I tend to avoid overcooking by baking these in the... (more)

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CD 0 · October 17, 2014 at 3:09 AM

its called a cold

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by -2 · about 4 hours ago

Hi,  I am on my second week of strict aip paleo to combat my stage 3 Hidradenitis Suppurativa. My first week consisted mainly of beef because I know what to look for in beef, i.e. 100% grass fed to avoid consuming the grains the cow... (more)

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TheGastronomer 0 · October 07, 2014 at 2:30 PM

What does it matter if the animal eats grain? Those grains are completely broken down into the constituent sugar, fat and protein molecules that they are composed of in the digestive system of the animal that ate it and turned into meat (muscle... (more)

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by 5 · about 4 hours ago

 such as how fruits and vegetrables per steak

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Compote 0 · September 24, 2014 at 1:06 AM

Meat:Plant:Fungi   60:10:30

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by 5 · about 4 hours ago

Hey guys,    I was wondering what people thought about not eating prime cuts of meat everyday and instead having lots of eggs with a few strips of bacon.    I have fallen in love with eggs since starting paleo and I have... (more)

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andrew 0 · September 19, 2014 at 8:08 AM

Why not do egg based eating some days, offal on some days (liver, kidneys, heart, sweetbreads - wide range of nutrients in these) and fish or shellfish on some days. You'd be covering a very wide base of minerals etc with that and your usual veg /... (more)

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by 5 · about 4 hours ago

Its my understanding that burnt meat is carcinogenic and that conventionally raised meat is pumped with hormones antibiotics etc. but if you are eating pastured meats and wild game that isnt overcooked is it any different for these meats?

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TheGastronomer 0 · September 15, 2014 at 1:51 PM

Remember, correlation does not equal causation but a bunch of these epidimiological studies try to imply that correlation is causation (epidimiologists think too highly of themselves) but this is not how science works. Things need to be... (more)

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by 0 · about 4 hours ago

Wasn't most of the paleolithic man's meat and vegetables uncooked?

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by 292 · about 4 hours ago

Hey guys, Is it ok to eat the fat/rind that comes on pork/lamb chops? I find it the tastiest bit of the meat but am keen to learn if it is really ok to do so although i do keep it to a bare minimum!

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superdad 0 · July 14, 2013 at 12:40 AM

I personally love it & wolf it down without a second thought, it's part of the animal. I'm sure our ancestors didn't separate the fat from the meat & i'm not about to start either. As long as its from a healthy animal(free range/grass fed)... (more)

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by 131 · about 4 hours ago

Back when I was a vegetarian and a vegan, I was never interested in wearing those shirts that said things like "Meat is murder" or "I love tofu" or using bumper stickers, key chains, bracelets, or any of that type of junk that advertised my... (more)

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coldhandinmine 0 · September 22, 2011 at 1:15 AM

I never advertise anything about my eating habits. One of my central IRL tenets is "avoid unnecessary and exhausting conversations."

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by 2049 · about 4 hours ago

What nutritionally are the differences between grass fed and grain fed meat?

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CD 0 · August 21, 2014 at 1:19 PM

Mark did a pretty good job summing it up (although I think he exaggerated the difference). http://www.marksdailyapple.com/the-differences-between-grass-fed-beef-and-grain-fed-beef/#axzz39koICcC4 (more)

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by 0 · about 4 hours ago

So I tend to bake lots of meat at once and then freeze it for later. However, before freezing, I put the baked meat in the fridge for a while. After that, I always find the liquid has jelled into what seems like gelatin. Would eating that be... (more)

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raydawg 0 · July 21, 2014 at 10:00 AM

I'm sure it's fine, though the overly brown bits may contain too many AGEs, it's not necessarily the case that exogenous AGEs are as dangerous as endogenous ones. Probably no worse, socially, that licking the plate, but from a health point of... (more)

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by 0 · about 4 hours ago

Could I eat eggs, meat/chicken/salmon, avocado, butter, broccoli, kale and spinach and cover all the nutritional bases? Anything to add/remove/change? Berries and nuts, for example?

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glib 0 · July 13, 2014 at 2:54 PM

No. I would in fact make sure the butter is grass fed, to improve your low K2 intake. I would add some seaweed to counteract the goitrogenic effects of kale and broccoli, and I would eat at least a pound a day of your green veggies.

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by 247 · about 4 hours ago

So red meat - espcecially beef - is my cryptonite, it doesn't give me pain or cramps and doesn't have anything negative about it.But the most forms of jerky or salamis etc. are full of crap here (germany) and I'm a student, so I can't sit and boil... (more)

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raydawg 0 · July 04, 2014 at 12:05 PM

Buy a small crockpot (also known as a slow cooker), and buy meat in small quantities, infact you can get the thougher cuts of meat and the crockpot will make them nice and soft. You should also throw in some bones and joints in there, with some... (more)

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by 229 · about 4 hours ago

A female client of mine has been a pescatarian for 18 years. She now has low iron if she doesn't get regular injections. She would like to be able to get her iron from meat but whenever she has any chicken, beef, turkey, she gets diarrhoea 30 min... (more)

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Yuki 0 · August 24, 2014 at 5:31 PM

I wonder if she could handle eating liver? You get a lot more iron in a very small amount of meat, so it might be easier for her to handle. It's also more bioavailable than a pill. A lot of the time, I'll grind liver up and put it in a... (more)

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by 2302 · about 4 hours ago

I recently purchased a cast iron set and have love cooking with it. However, whenever I look up recipes/instructions on how to cook up a steak or something, it always says to cook on high heat.I like to cook on medium to low heat to prevent... (more)

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ivymcivy 0 · June 22, 2014 at 4:37 AM

The problem with most home cooks is that they are afraid to cook with high heat. The Maillard Reaction is what creates caramelization and flavor - even a rare steak needs a decent sear on it to be delicious. If you are afraid of heat, don't cook... (more)

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by 0 · about 4 hours ago

I'm guessing eating lots of meat, but what would be the easiest way to cook it?I know that the easiest way to cook vegetables is steaming, but what about meat?

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Matt_11 0 · June 03, 2014 at 3:43 AM

High protein is a waste. Sufficient protein is better. If you want to stay low carb then do high fat. Easy to do... Couple tbsp of olive oil plus lots of veggies with each meal.

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by 15400 · about 4 hours ago

Lately I have been using the same method for cooking meats, fish and poultry. But I am wondering - could it be carcinogenic just like grilling?Anyway, I have developed a very easy (for me) and flavorful method of cooking any kind of protein. Not... (more)

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CD 0 · June 04, 2014 at 2:22 AM

Yes marinading reduces the carcinogines (to almost nothing), brining does too. Only takes 10-15 minutes to get the affect (which is perfect because that's how long it takes to heat up a... (more)

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by 25 · about 4 hours ago

I am currently 21 years old, and I tired of eating animal flesh. Pork, chicken, lamb, beef, fish, crab, and etc. As am I getting older the more I am turning away from eating animals. I have nothing against people that eat meat, as meat is a very... (more)

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lovesmatt29 0 · April 29, 2014 at 1:37 AM

Eggs.

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by 0 · about 4 hours ago

For all those interested. I have found a farm that sells meat Nation wide (UK). They haven't gone through the expensive process of labelling their foods organic. I have emailed them though and all animals are fed the correct food type IE beef... (more)

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andrew 0 · April 21, 2014 at 12:39 PM

I've read the list of what they send - but I wouldn't want 25 chicken breasts, I'd want 10 or 12 whole chickens. Similarly, I'd rather have 4 steaks and lots of other bits of meat with nice sinews and collagen-y bits to make stews and... (more)

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by 0 · about 4 hours ago

Hi, I'm having trouble finding sausages that don't have some form of sugar in them, but if it's one of the last ingredients on the list, is there enough sugar in there for it to really matter? Also, are there any other ingredients I... (more)

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samc 0 · April 11, 2014 at 4:55 AM

I avoid sugar, but I consider it minor as I can wrap my head around the concept. Diphosphates ? Can you follow this from Wikipedia ? I can't so I avoid things like this - basically processed foods are bad. ----------- Pyrophosphates are... (more)

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by 0 · about 4 hours ago

I consider myself mostly a crap cook, I never experiment as I usually balls things up and that's half why Paleo has worked so well for me purely because being so healthy is so simple...(Generally..) I'm looking to modify the tastes of... (more)

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Matt_11 0 · April 05, 2014 at 2:56 AM

Pick flavors you like. Try spices until you figure out which you like. Thyme, oregano, and cilantro are my go-to herbs. Paprika, cumin, black pepper are my go-to spices. Other go-to flavorants: garlic, ginger, fish sauce, tamarind,... (more)

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by 0 · about 4 hours ago

Hi all, 5.5 year vegetarian broke it off last week to go paleo. I began with some fish and have been buying grassfed beef/bacon/organic chicken etc... It's great and all but going to get expensive fast. At work (where I eat 50-75% of my... (more)

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CavemanAthlete 0 · April 04, 2014 at 6:02 PM

@TheGastronomer I completelyagree fat is good, especially from a healthy grass fed animal. Thought i would just incude a good description for people to get a better understanding. I love the tase of Buffalo but you have to be very careful... (more)

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by 0 · about 4 hours ago

I was previously a vegetarian for about 8 years and switched to the paleo diet about 2 years ago (so thankful for the change!). However, the majoirty of my meat intake consists of grass-fed turkey and chicken. The turkey has a considerable... (more)

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Matt_11 0 · March 16, 2014 at 2:00 AM

Nutritionally, chicken and turkey are nothing special. In fact, other than a little B12, they don't offer much more than plants in terms of nutrients (well, plants offer nearly everything but B12, so you could say they're pretty good). They're... (more)

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by 787 · about 4 hours ago

What are some very high fat cuts of meat that i can look out for? I already eat pork belly/bacon, rib eye, sausages, and found some good fatty lamb legs recently aswell Most meat i see in the supermarkets is so lean so i'm going to... (more)

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PilatesGatekeeper 0 · February 13, 2014 at 11:27 PM

lamb and duck are pretty fatty, tongue is fatty, marrow and brain are mostly fat, and beef cheek is pretty fatty too (well, the beef cheeks I got were pretty fatty) but cheek is pretty tricky since you need to braise at a low temperature it for... (more)

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by 0 · about 4 hours ago

So I just finished my first week of paleo and I made the mistake of buying Italian sausage with nonfat Milk and and whey in it. I'm using it for dinner in a couple nights and I'm curious to think if you guys think I'll be okay using it or... (more)

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Laura_48 0 · January 27, 2014 at 10:06 PM

I'd eat it and just be careful when shopping next time

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by 287 · about 4 hours ago

Yesterday I fixed a whole beef tenderloin. It was life-changingly delicious. No questions about that. My questions involve the trimmings. I cut away all of the connective tissue and silverskin that would have cooked to be too tough. I now... (more)

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samc 0 · January 02, 2014 at 8:49 PM

Get a dog, he/she will love you for those bits. Otherwise slow cooking them is a winner, although I think I'd trim them first and use them raw in my stock/broth.

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