Sorry if this has already been discussed but what is in beef that makes me feel so much better and relaxed immediately after ingesting it?

I'm a type o secretor who felt terrible on a temporary raw food( mostly vegetarian) diet....no sleep, irritable.

One weekend I ate a lot of grass fed beef and drank water....360 degree change.

Whenever I feel anxious and then eat beef I get immediate results.

Just wondering what nutrient in beef causes that? Is it tyrosine?

CLA!!!
http://www.4yourtype.com/prodinfo.asp?number=GT2%2D5SYN

It makes me feel great, too.  I've been making grass fed beef bone broth.  I let it cool overnight in the fridge so that I can remove all the fat that has congealed on top.  It's pretty much completely defatted, and when I drink it I feel great, very satisfied and calm.  When it's cold it's like jelly, but it liquifies when you heat it.  I make soups from it, use it in rice.  It is my miracle food at the moment.    (I hope it is also full of CLA).

Thanks,
   I read that grass fed is higher in CLA than other beef but I get the exact same feeling when I eat non grass fed beef from the local pizza place.

   I like the idea of beef broth and will have to try it.

Quoted from O in Virginia

It makes me feel great, too.  I've been making grass fed beef bone broth.  I let it cool overnight in the fridge so that I can remove all the fat that has congealed on top.  It's pretty much completely defatted, and when I drink it I feel great, very satisfied and calm.  When it's cold it's like jelly, but it liquifies when you heat it.  I make soups from it, use it in rice.  It is my miracle food at the moment.    (I hope it is also full of CLA).

how do you make bone broth? i am cooking burgers as i type this  

Jenny, I buy grass fed beef bones at Whole Foods (because that is the only place I know of to get them here).  I brown them in the oven first.  Then put them in my crock pot and cover with water, add the juice of a lemon (if vinegar is ok for you, then use that).  The acid is to help extract the minerals from the bones as they simmer.  I let them simmer on low for two days and a night.  Strain it, let it cool, refrigerate overnight.  Skim off the fat next day, and it's good to use.  I have not added salt or any other seasonings.  I had a cup to drink for breakfast this morning...so good!  I add a pinch of sea salt and a sprinkle of dried ginger to mine as I heat it.  Enjoy!  

I have wondered whether the fat is considered "suet".  The birds would probably love that, rolled in birdseed and hung outside, but I haven't done that yet.

Thanks O in Virginia!! I'm looking forward to trying it!

Dear O in Virginia

   Thank you so much.....I going to buy a crock pot and follow your recipe. If I can get the same results as when I eat beef, this broth will definitely be my drink of choice.

Quoted from jennyg

Thanks O in Virginia!! I'm looking forward to trying it!

You're very welcome.  I think you will notice the effects.  

Quoted from dyh080

Dear O in Virginia

   Thank you so much.....I going to buy a crock pot and follow your recipe. If I can get the same results as when I eat beef, this broth will definitely be my drink of choice.

You will like it.  

Quoted from dyh080

Sorry if this has already been discussed but what is in beef that makes me feel so much better and relaxed immediately after ingesting it?

I'm a type o secretor who felt terrible on a temporary raw food( mostly vegetarian) diet....no sleep, irritable.

I think you just answered your own question.  It's not what's in the beef it's what's in you.  Your "O" blood type.  

I wish I could do that; get quick results from eating meat.

the same for me with lamb. I justamente feel great ...  

        

Quoted from O in Virginia

I have wondered whether the fat is considered "suet".  The birds would probably love that, rolled in birdseed and hung outside, but I haven't done that yet.

Suet is beef fat prior to being rendered - just as it is cut off of the animal (or what is trimmed from a piece of meat prior to cooking.

Tallow is suet that has been cooked to get the solids and water out of it...

The fat from the top of your broth is essentially tallow, although it may have a bit of water content since you haven't heated it above the boiling point of water.

Quoted from ABJoe

Suet is beef fat prior to being rendered - just as it is cut off of the animal (or what is trimmed from a piece of meat prior to cooking.

Tallow is suet that has been cooked to get the solids and water out of it...

The fat from the top of your broth is essentially tallow, although it may have a bit of water content since you haven't heated it above the boiling point of water.

Thanks very much for the info, ABJoe.  

Ok so as soon as I read this earlier I went to the store and bought my usual grass fed beef (it's SO delicious...just the right amount of fat for burgers...I get mine at Sprouts)..so anyhow I bought the bones and made a broth, but it tastes like Crisco water! YUCK! Did I put too much water for two bones? I added some beneficial veggies for taste and fresh rosemary and sage...didn't know what else to do to make it taste like something. I think tomorrow I'll boil half with some cubed beef or something and let it simmer...for now I'll just stick it in the fridge. lol. My hamburger was delicious though! had it with mashed turnip and sweet potato with ghee. YUM.

Quoted Text

add the juice of a lemon (if vinegar is ok for you, then use that).  The acid is to help extract the minerals from the bones as they simmer.

I add the lemon at the very end......works like a charm and doesn't oxidize or loose its potency, yet extracts those minerals out of the bones just fine

next time follow a bone broth recipe

brown your bones in the oven first, then add water, veggies spices etc....
check the above recipe already given

I don't use any acid in my bone stock;  just simmer the bones for hours and hours and hours, covered.  I use the knuckle bones, which produce a great stock that gels up, just like jello.  

In my kitchen, this stock is used as the base of my weekly lamb stew.  It makes a rich and nutritious base, with the addition of a dozen kinds of vegetables, lamb, herbs and spices, with a bit of ghee and EVOO.  

Pumpkin does it for me. If I make myself a pumpkin soup with fresh pumpkin, some garlic and other compliant spices/herbs, a bit of carageenan free soy milk. I feel zen like!

On the other hand... if I eat beef... (which I haven't done in over a year now)  I would have an almost bi polar reaction. Crying and being all depressed.

It's so good knowing what works and why it works for each of us personally!

Quoted from dyh080

One weekend I ate a lot of grass fed beef and drank water....360 degree change.

Whenever I feel anxious and then eat beef I get immediate results.

Just wondering what nutrient in beef causes that? Is it tyrosine?

Beef does that for me especially when i'm low carbing. Anyway i believe that Dr. D'Adamo has explain part of this as our ABO genes are packed into the same band on Chromosome #9 (9q34) as the gene for Dopamine Beta Hydroxylase (feel good hormone). So in other words when we eat for our blood/geno type it has a positive influence on our neuro transmitters. At least that's my take about it  

Beef...does it for me too.  It is the only way I start my day...with a big green salad also and lemon juice and olive oil...some herbs and spices...depending of what I have on hand.  

Victoria...just like jello...exactly...I have a hard time keeping my spoon out of it when it is like that.    Especially when I make a broth with different kinds of bones...beef, lamb, turkey and veggies and spices...and the bottom sediments in the container...just sooooo yummilicious.  

Debra

Quoted from Lola

I add the lemon at the very end......works like a charm and doesn't oxidize or loose its potency, yet extracts those minerals out of the bones just fine

So how long is the lemon actually in your broth?  When you say "at the very end", do you mean a few minutes or a half hour?  Can lemon extract minerals from bones in a short time?  I can see putting some acid in at the end to brighten the flavor, but I wonder if it's really necessary for mineral extraction if we're cooking the bones a long time anyway.  I've also read (maybe here or somewhere else) that the bones should be soaked first in cold water with acid.  I guess each has his/her own method.  Mine seems to be working pretty well, and it gels up nice and firm like jello when cool.    I like mine as hot broth, though, or soup base.  I never did like foods in aspic.  

I have wondered, also, why - when I eat a "good" piece of beef it seems to "make me sit up straight" in my brain.  And I feel strong and energized and "even".  I'm a B-Explorer and react to beef like this but not lamb - though I love lamb, too.  Wondering if it could be because I'm suseptible to anemia? And the beef helps in that aspect.  Or simply the CLA, mentioned.

try periodical liver cleanses.....follow the book instructions given