Paleo Diet and Paleolithic Diet Questions & Answers

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The main issue is nothing in the store is labeled as organic- therefore probably is NOT. Which is the best bang for your buck nutritionally and which is the least likely to have junk in it?

Beef- heart, liver, tripe, hooves!, neck bone, bone, tongue, beef tendon (wow! wouldn't this be really good to eat for joints etc?)

Pork-

liver, spleen (uh..), kidney, tongue, heart, blood (shudder)

Duck-

heart, liver

Chicken- feet, gizzards, liver, heart,

They also have mountains of new fish I have never heard of- often whole!!! I do not even know where to start with this bounty!!

I also bought some quail eggs. They were adorable and cheap at 1.25 a dozen. Are their shells higher in calcium because they are so hard to break? Maybe I should use these to make high calcium vinegar instead of chicken eggs?

kinda random I got bitter melon for the first time. After being warned how bitter it was and how I needed to do all sorts of special things cooking wise to make it palatable.. well.. I decided to try a raw slice.. MMmmm I like it!! Tastes like dandelion greens. I had another slice right after too=) I must be a freak of nature.

edited Sep 25 2011 at 4:37

asked Sep 25 2011 at 2:53

ancestral_stars
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How do you make high calcium vinegar? – Aughra Sep 25 2011 at 3:03

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Also, careful with the fish. Some of those frozen ones are Asian freshwater/farmed fish which means MEGA pollution. just looking out. – Aughra Sep 25 2011 at 3:05

BeingVenus- Its just dissolving egg shells in regular white vinegar. Basically the eggs are calcium carbonate and mixed with a weak acid it becomes CO2 and calcium. The gas leaves (foaming up) and you get the calcium=) I usually add some lemon juice and more vinegar after its done because it will neutralize a lot of the acid and Im not sure how well it would keep otherwise. – ancestral_stars Sep 25 2011 at 3:25

Oh and good to know about the fish! I came so close to buying to little whole fish that came in their own basket. – ancestral_stars Sep 25 2011 at 3:25

*think of the calcium carbonate like baking soda - when mixed with vinegar... – ancestral_stars Sep 25 2011 at 3:26

Aughra · Answer 1 · 2011-09-25 03:19:18Z UTC

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Ok,here's what I buy at my asian market assuming all of it is cafo. Cow shin bones with the hoof (makes broth thick enough to make shoe inserts, tripe, as sisson so lovingly put it,) chicken feet, quail eggs, fish sauce, squid, beef tongue, a fermented sauce made from tiny shrimp, dried seaweed, and then I'll get whole fish if they are from a tank. I don't buy the frozen stuff because my local store owners don't know enough English to reassure me of the origin. Oh and I get nice loose leaf green tea for half the price of American stores.

I generally buy only pastured liver and heart except for my occaisional brunchweiger indulgence from whole foods which is probably cafo pork liver. I can barely choke down unprocessed liver as it is so I try to buy only the good stuff.

answered Sep 25 2011 at 3:19

Aughra
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Oh and I'll buy the oxtail from them too. I avoid cafo poultry so it's just chicken feet for me. My store sells chick fetuses... They freak me out. Have you tried those? – Aughra Sep 25 2011 at 3:21

thank you! I felt so darn lost - the market is huge and most of the stuff Ive never seen before! fun though=) Ive realized I gotta branch out a bit in where I buy groceries if I am going to be paleo. Your standard grocery store is tailored towards the SAD after all. – ancestral_stars Sep 25 2011 at 3:23

Ugghh chicken fetuses? I mean I know that it is a perfectly legit food (I eat eggs after all) but Im having to ease into the non traditional animal stuff slowly. My bf on the otherhand will eat anything. He is doing 95% carnivore so we need to work on making sure he is getting more than just muscle meat. I need to eat more "guts" as well.. but Im having the worst time stomaching the idea! They had great looking oxtail though! more bone/less meat unlike at Tjs which is mostly meat. Great for broth I would guess. – ancestral_stars Sep 25 2011 at 3:32

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Have you ever tried munching on those rubbery little pork bones? I usually eat em up when I make ribs even though they are conventional. I figure the good stuff outweighs the bad in that particular instance. – ancestral_stars Sep 25 2011 at 3:32

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I haven't tried the pork bones. My store doesn't sell tendon but if it did, I'd be ALLLLLL over that. tendon makes amazing gelatin in broth. It's also really tasty in home made Pho – Aughra Sep 25 2011 at 3:37

visited local asian market and they have just about every organ from every animal - which is best?

1 Answer