deli meat is full of avoids, fillers, additives, artificial flavors......do I need to say more? add nitrates, polyamines and all to the list....oh and don t forget gums, which exacerbate lectin inflammatory action
''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!
My health food store carries in-house roasted turkey....sold at their deli counter...No additives, preservatives, not smoked. Applegate Farms which is packaged and sold in my supermarket as well as our local health food stores makes deli products that are better than most... can find some products that are organic, no preservatives. Just making you aware that shopping in a health food store often gives you options not found in delis and supermarkets. As a type O, you might find acceptable roast beef, "cleaner" hot dogs from this company.
SWAMI tweaked Explorer Super Taster from Illinois Kyosha Nim
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I eat Applegate Farms roast beef. You can taste the difference between that & other packaged roast beef.
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SWAMI O+ Gatherer, Healing from Fibromyalgia Kyosha Nim Columnists and Bloggers
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I've also been experimenting with making my own deli meats. I'll post more details about it when I've got it more figured out. You can do a websearch on "homemade deli meat" and see what you can come up with.
The basic technique is to marinate turkey or chicken breast cutlets for at least a day, then cook slowly at a really low temperature. This keeps them moist and juicy. The hardest part (for me anyway) was slicing them neatly after cooking and cooling. I currently have 4 bags of turkey tenderloins in my freezer; 2 with one kind of marinade (molasses/salt/onion powder/garlic powder/red pepper/mustard powder) and 2 with another (salt, agave, ginger, onion, garlic.) I plan to thaw 2 of them (1 of each flavor) at a time to have 2 options at once, then do it all again a week or so later.
I also want to figure out how to make homemade bologna from ground turkey, spiced, and shaped into a loaf before cooking. My last attempt at that failed miserably, so I need to dig up some more recipes before trying again (probably not until after my son goes to camp and comes home again.)
Ruth, Single Mother to 18yo O- Leah, 17yo O- Hannah,and 11yo B+ Jack
Ruthie, how does this recipe look to you? You can substitute the turkey for beef...but also you can use beef. I can't believe from the picture in this link that these ingredients would actually create a product that looks quite this good...but see what you think.
For sure, I'd leave out the Morton's Tender Quick...a curing preservative with some pretty scary stuff...but I think this is why the recipe works.
Morton® Tender Quick® mix contains salt, the main preserving agent; sugar, both sodium nitrate and sodium nitrite, curing agents that also contribute to development of color and flavor; and propylene glycol to keep the mixture uniform. Morton® Tender Quick® mix can be used interchangeably with Morton® Sugar Cure® (Plain) mix. It is NOT a meat tenderizer.
CAUTION: This curing salt is designed to be used at the rate specified in the formulation or recipe. It should not be used at higher levels as results will be inconsistent, cured meats will be too salty, and the finished products may be unsatisfactory. Curing salts should be used only in meat, poultry, game, salmon, shad and sablefish. Curing salts cannot be substituted for regular salt in other food recipes. Always keep meat refrigerated (36° to 40°F) while curing.
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I may try a variation of that, replacing salt for the "tender quick" and increasing the other spices. Or, just keep searching around for a recipe that's closer to what I'm looking for to begin with.
DS is the bologna eater in the family, although others would eat it if it was there. He's leaving for camp on Wednesday, so homemade bologna experiments are on hold until after he gets back.
Ruth, Single Mother to 18yo O- Leah, 17yo O- Hannah,and 11yo B+ Jack
I buy a brand called "organic prairie" The ingredients are Turkey, water, sea salt. That's it. It seems fine on me. You can get it smoked too. But I don't. I eat their beef slices. They add black pepper on it though, which is an avoid. But it's one of the few things I let slide. I actually like pepper. I used to like spicy foods before I had gut problems.
The poster formerly known as "ABNOWAY"
"Finally brothers, whatever is true, whatever is honorable, whatever is just, whatever is pure, whatever is lovely, whatever is commendable, if there is any excellence, if there is anything worthy of praise, think about these things." - Phillipians 4:8
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