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BTD Forums    Diet and Nutrition    Eat Right 4 Your Type  ›  Why does beef make me feel this way?
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Why does beef make me feel this way?  This thread currently has 3,170 views. Print Print Thread
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Ribbit
Friday, February 11, 2011, 4:32am Report to Moderator Report to Moderator

~W~A~R~R~I~O~R~ Defender, Survivor
Kyosha Nim
Posts: 8,156
Gender: Female
Location: Atlanta, Georgia
Age: 36
I haven't read this entire thread, so forgive me if I'm repeating something already said.

Os are real good at over-producing stomach acid.  Stomach acid makes everybody a little cranky.  Red meat uses that acid in the digestion process and maybe the reason you feel better is because you've given the acid something to do other than irritate you.


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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Desiree
Friday, February 11, 2011, 6:54am Report to Moderator Report to Moderator

EXPLORER
Autumn: Harvest, success.
Posts: 142
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Location: San Francisco
Age: 53
Hi Lola ~ What's your thought on the liver cleanses? My response to the beef? Or the tendency toward anemia?  Once I found out I was an Explorer I have done them twice.  No green globs but good elimination for several days to a week after!  
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Lola
Friday, February 11, 2011, 7:09am Report to Moderator Report to Moderator

GT1; L (a-b-); (se); PROP-T; NN
Sa Bon Nim
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also work on your gut.....balance your ecology for better assimilation of nutrients


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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Desiree
Friday, February 11, 2011, 7:15am Report to Moderator Report to Moderator

EXPLORER
Autumn: Harvest, success.
Posts: 142
Gender: Female
Location: San Francisco
Age: 53
Okay...periodic liver cleanse...work on gut.  I pretty much am compliant with no gluten, cut out the bad cheeses with my new found Explorer status...all the right meats, vegetables, fruits, teas...etc.  Take all my NAP sups including probiotics.  Is there something more I should be doing?
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paul clucas
Friday, February 11, 2011, 5:30pm Report to Moderator Report to Moderator

Swami-fied Explorer! INTP
Kyosha Nim
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Location: Niagara Peninsula, On
Age: 47
Exercise until the exhaustion makes you feel good.  Gotta be sweating!  

Explorers like Hunters have a high capacity exercise needs.  Exercise de-stresses, improves elimination, helps sleep quality, and generally detoxes you.  If the Explorer detox works for only a couple of weeks, try it twice a month.

Toxin elimination is the achille's heel of Explorers.


My weight loss goal: 220 lbs.  A 6'4" dyslexic oddball: the size of a line-backer, the silhouette of Winnie-the-Pooh.
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Desiree
Friday, February 11, 2011, 6:02pm Report to Moderator Report to Moderator

EXPLORER
Autumn: Harvest, success.
Posts: 142
Gender: Female
Location: San Francisco
Age: 53
You've got that right about the exercise.  I haven't been back to the gym since travelling to Europe last October.  Then the holidays...Meant to get back "first thing in January - and look at me now! I miss the exhilieration but haven't started back yet.  Today is the day.  No time like the present.  Thanks for the boost - I can be so hard headed

The book does say once a month for the detox - so maybe I  oughta heed the advice.  

I have never been a heavy drinker, nor a smoker or prone to any other such vices (except bad/ignorant food choices years ago) - yet even before I knew about Dr. D something in my head told me "you need to detox your liver" .  Thank goodness, now I know how.

Wish I had those psychic abilities with everything else!
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Lola
Friday, February 11, 2011, 6:21pm Report to Moderator Report to Moderator

GT1; L (a-b-); (se); PROP-T; NN
Sa Bon Nim
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Age: 57
slow wins the race


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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san j
Saturday, February 12, 2011, 1:53am Report to Moderator Report to Moderator

Nomadess
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I'm no Explorer, nor an O.
But - sometimes - nothing is as energizing as beef - sometimes I get that "burger"-hankering, and nothing but beef'll do. Hold the ketchup. Hold the tomato. And I feel just right afterward. I think many of us go for that. There's a reason burgers are so popular in America.


D'Adamo proponent since 1997
dadamo Blogger and Forum participant since 2005
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Revision History (1 edits)
san j  -  Saturday, February 12, 2011, 6:57am
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Amazone I.
Sunday, February 13, 2011, 9:29pm Report to Moderator Report to Moderator

Rh+ GT 4...E/..INTJ ....prop.=non-taster..
Kyosha Nim
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P.C... your word's in Gd's ears but I nothing but feel drained after  a heavy treining... I always feld very sluggish and dizzy...
but nothing against a fine & longer walk, dancing to a fine musica...


MIfHI K-174
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O plus
Tuesday, February 15, 2011, 9:45pm Report to Moderator Report to Moderator

Hunter  O+
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Quoted from jennyg


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


This thread is making me crave a bone in rib eye steak. Haven't had beef for over a year. Mostly fish and turkey.

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Lola
Wednesday, February 16, 2011, 1:30am Report to Moderator Report to Moderator

GT1; L (a-b-); (se); PROP-T; NN
Sa Bon Nim
Admin & Columnist
Posts: 51,272
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Age: 57
what are you waiting for!!
get some meat on those bones of yours!


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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balletomane
Wednesday, February 16, 2011, 3:19am Report to Moderator Report to Moderator

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Ee Dan
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Quoted from O in Virginia
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.  


What does browning the meat do to it or the broth? Is it OK just to dump it into the boiling broth?




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O in Virginia
Wednesday, February 16, 2011, 4:14pm Report to Moderator Report to Moderator

Swami
Kyosha Nim
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Quoted from balletomane

What does browning the meat do to it or the broth? Is it OK just to dump it into the boiling broth?

That's a good question!  I've always been told to brown bones before making broth.  And I've always *assumed* it's because it adds color and flavor to the broth.  But I don't know whether that's actually true.  Perhaps there is some other reason for browning the bones first.  I made broth from turkey necks overnight without browning them first.  I put them in the pot as is (or was) and added water.  The broth looks rich and deeply colored from having simmered so long.
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jayneeo
Wednesday, February 16, 2011, 4:22pm Report to Moderator Report to Moderator

Rh- Gatherer
Kyosha Nim
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browning them (roasting in oven) brings out a certain flavor....
I always use a cup of wine (any color) to cook with bones ..extracts minerals, adds anthocyanins, adds a certain flavor...
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O in Virginia
Wednesday, February 16, 2011, 4:34pm Report to Moderator Report to Moderator

Swami
Kyosha Nim
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Quoted from jayneeo
browning them (roasting in oven) brings out a certain flavor....
I always use a cup of wine (any color) to cook with bones ..extracts minerals, adds anthocyanins, adds a certain flavor...

I think with beef bones in particular, browning brings out a better flavor, now that you mention it.  Last batch of beef bone broth I made, I didn't brown the bones as well as the previous batch, and it had a different flavor.  I thought that might have been because I got them from a different source, but perhaps a good roasting is what makes them taste best.  Didn't seem to matter with turkey, though.

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Jane
Wednesday, February 16, 2011, 5:47pm Report to Moderator Report to Moderator

Kyosha Nim
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How long do you roast them for and at what temp?
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Victoria
Wednesday, February 16, 2011, 7:18pm Report to Moderator Report to Moderator

Swami Nomad 56%
Sun Beh Nim
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I've never browned them first, but the flavor has not been a concern of mine since I use the stock in my lamb stew which has plenty of its' own flavor.



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion
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SquarePeg
Wednesday, February 16, 2011, 7:26pm Report to Moderator Report to Moderator

SWAMI GT4 Explorer 44%; Rh-; iNfP; nonnie?
Ee Dan
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Browning occurs at a higher temperature than boiling.  Perhaps it's like making ghee.  You can't get it fully there in a double boiler.


My SWAMI diet is a blend of BTD and GTD Explorer, but I'm not totally compliant.  Also I try to choose foods that have a Low Glycemic index.  DW and DD are A+, probably also Explorer.
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O in Virginia
Wednesday, February 16, 2011, 7:30pm Report to Moderator Report to Moderator

Swami
Kyosha Nim
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Quoted from Jane
How long do you roast them for and at what temp?


350 - 375 F for about 20 - 25 minutes is usually fine in my oven.  Ovens vary, of course.  Just brown 'em until they look roasty and brown (not like char-grilled!).  Give it a shot, there are no rules carved in stone.  
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BluesSinger
Thursday, October 18, 2012, 3:36pm Report to Moderator Report to Moderator

Swami Following HUNTER
Ee Dan
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Ok.. I roasted the bones and then I roasted the vegies - celery, onion, carrots and then i put it all in a stock pot and covered it with cold water like the recipe said.. but now it's asking me to add a sachet of herbs...

does anyone do this?

also there was alot of fat in the roast pan.. which I put into the pot along with everything else...

when it;s all done (6 hours from now), do i refrigerate and then skim the fat off before I use it?

thanks so much!
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Victoria
Thursday, October 18, 2012, 5:05pm Report to Moderator Report to Moderator

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Sun Beh Nim
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Quoted from BluesSinger
Ok.. I roasted the bones and then I roasted the vegies - celery, onion, carrots and then i put it all in a stock pot and covered it with cold water like the recipe said.. but now it's asking me to add a sachet of herbs...

does anyone do this?

also there was alot of fat in the roast pan.. which I put into the pot along with everything else...

when it;s all done (6 hours from now), do i refrigerate and then skim the fat off before I use it?


That's the reason I choose to slow cook my bones separately before making stew.  The stock can be cooled overnight and the big thick layer of fat can easily be removed and discarded.  I know grass-fed beef (which I use) has a much healthier fat than grain-fed, but I don't feel the need to add a lot of beef fat to my diet.



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion
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Mayflowers
Thursday, October 18, 2012, 5:11pm Report to Moderator Report to Moderator
Guest User
Quoted from Lola


I tried CLA and I didn't do well on it. Wasted money again. I didn't sleep well.
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marjorie
Thursday, October 18, 2012, 8:08pm Report to Moderator Report to Moderator

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Ee Dan
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For sure, I am craving meat just reading these posts..... I wonder if I will get some this evening. I seem to keep trying to deprive myself and not sure why?????
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san j
Friday, October 19, 2012, 12:19am Report to Moderator Report to Moderator

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http://www.dadamo.com/cgi-bin/Blah/Blah.pl?b-GC/m-1342049395/s-0/

Just to see a thread from this summer re: Bs and Os sharing the Beef=Energy thing.


D'Adamo proponent since 1997
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BluesSinger
Sunday, October 21, 2012, 4:32pm Report to Moderator Report to Moderator

Swami Following HUNTER
Ee Dan
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yup... i've had the strained stock in the fridge overnight.  Should be able to skim the fat this morning and then drink it or use for soups.

it said to use 1 qt of water for a lb of beef bones.  is this right?  should I now add more water to the stock?  And when drinking it how much do I drink for benefit?  and when is a good time to drink beef broth?  anytime or?  ha ha.. i'm like a kid here with so many questions!  
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