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Hello Heidi! I don't know if you remember me from the message board, but I was the one who often commented on the home environment, and like you, I'm an O non secretor. First I want to tell you what a fabulous job you're doing with the column. I can't imagine how TIME consuming this must be for you, but it's obvious you put your heart and soul into it. We are all so fortunate to have your help and talents so easily accessible (and fun to read, too!). You're an amazing researcher. Here's my question: Like many O's, learning to cook meat has been a real experience. After years of learning how to cook and present gorgeous, tasty grain based meals, I still feel like I'm still in the middle of a huge learning curve with preparing meat. I'm not very good at it, and could use some help. I only buy grass fed organic beef (as an O non secretor trying to eat beneficials, I mostly eat beef, and once in awhile lamb or venison). Besides choosing grass-fed organic, what's the HEALTHIEST, EASIEST way to cook beef? I almost always resort to stove top pan grilling a rib eye steak in some ghee, but I've heard that it's healthier to cook meat slowly, in water. Do you agree? If so, how can one achieve medium or rare by cooking slowly? Got any really handy tips for the meat-cooking-impaired? I don't ever use non stick by the way, as it's plastic and does break down. Thanks for your suggestions. Best, Mary
Of course I remember you, Mary! it's most kind of you to pile such compliments on me, but really I'm still just the receptionist/librarian around here, as always! ;-)
There are a multitude of healthy ways to cook meat, but only a few unhealthy ways, so I'll start by talking about how not to do it: don't char it. "No" to blackened, burned bits on the outside of the meat and attached fat (if any). Light brown marks from grilling are fine, but deep brown/black burn marks aren't. This applies as well to pan-frying as it does to grilling: lower the heat and cook a bit longer if you'd like the meat cooked through.
Second, don't cook meat in oil or butter/ghee that is smoking and browning.
Some of the recommendations we've offered over the years are: eliminate surface bacteria by setting the steak into a pot of just enough boiling water to cover, turning off the heat and leaving it there for 10 minutes before proceeding to cook it in whatever way you'd like. For ground meat, mix in a tablespoon or two of black cherry juice per pound of meat as an "instant antioxidant." These are excellent safety measures. That said, I don't generally use them because I get my meat from a highly reputable and very fastidious butcher who cuts and/or grinds it right before my eyes.... and maybe I like to live dangerously! ;-)
Now, Mary, no matter what you say, I know you're not "cooking impaired." :-) But, I'll mention the basic parameters on a couple of easy, healthy ways to do it: quickly sear chunks or slices of meat in a bit of oil or ghee, spice as you wish, then add broth, some red wine, and fill up with chopped vegetables and herbs to make a stew. Slow cook all day (a crock pot helps!). For ground meat, saute the onions with any other hard veg (like broccoli, kale, etc.), add the meat and some liquid - broth or tomato sauce or wine - and simmer till it's at the consistency you like.
That's about it for my cooking tips, since (*blush*) Bryan has taken over virtually all the cooking in the house! He LOVES to cook, and I am MOST pleased to have him do it! Gee, maybe I should have him write a column on cooking for an O and A nonsecretor household? :-)
Anyway, as space allows, I hope this is helpful, Mary ~ stay strong, dear, and keep smiling!! :-D
Congratulations on your informative and caring column! I am an O non secretor. My question is on foods that are usually avoids, but which could possibly be OK if sprouted. For example, I know wheat sprouts and wheatgrass work for Os. But what about soy sprouts? Barley sprouts? Sunflower sprouts? I know some sprouts are definitely avoids, because of alfalfa. I'd like to know as much as possible about what avoids become OK when sprouted, and which (BOO!) stay avoids. Is there a general principle, or does it vary from one food to another? genie
Hello, genie, and thanks! I am TOTALLY in tune with your love of sprouts, and I wish I had more ratings to give you. Basically, I can say that any sprouted grain is going to be fine and possibly beneficial for all types. Sprouted corn is an "unknown," but I suspect it may be OK for most people (probably not us O-nons, sorry to say). Almonds and other OK nuts can be sprouted a bit, of course, although they don't yield much in the way of greens! but beans are really a mixed bag, as you've observed, and seeds appear to share that ambiguity. You know what? I wonder if we'd be safe eating ONLY the sprout part of the sprouted "avoid" bean or seed, after removing all the bean/seed bits -- *sigh.* Probably not. :-} Fact is, we're probably a lot better off without them. :-( I'm detecting in you what I still have a touch of: that A-itis ~ you know, those cravings for living on grass, nuts, seeds & twigs? :-) Seriously, sprouting is a great pursuit and produces wonderful food, but until a specific bean/seed sprout is tested, I'll have to say, "pass" on those. I do hope this fills in some blanks for you, genie ~ thanks for the Q! :-)
(more tomorrow! :-))