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BTD Forums  /  Eat Right 4 Your Type  /  what about Bresaola?
Posted by: micaela, Thursday, August 2, 2012, 2:14pm
Hallo, I'm 0+ and here in Italy we eat bresaola, much of bresaola, but I do not know if it's okay for me, in TYPEbase Food Value there's not bresaola, so, could someone help me please? ??) ??)
Posted by: 815 (Guest), Thursday, August 2, 2012, 2:20pm; Reply: 1
My mother used to make that.. flattened beef with Italian salami and bread stuffing and an egg..rolled up and cooked in tomato sauce.  She was Calabrian.  My sister loves it... it's ok with me. I'd rather have  polpetta di carne
(fried meatballs)  however.. I don't eat red meat anymore.  Each family has a different recipe. My mother used regular salami because she could never find the Italian prosciutto..
I don't know what your recipe is?   It'a all an avoid for me except the egg..lol ...
It's not listed in the typebase but you would take each ingredient and substitute a compliant one instead. That's what most people do with a recipe. I don't know what you want to do about the tomato sauce.
Posted by: ruthiegirl, Thursday, August 2, 2012, 2:23pm; Reply: 2
I just did a websearch on bresaola. It's a kind of beef, rubbed with spices and aged.

Beef itself is certainly fine for O's. I'm not certain if the aging process makes the meat less healthy- it might or it might not. You would certainly need to read ingredients carefully and make sure there were no "avoids" in the spice mixture used.
Posted by: 815 (Guest), Thursday, August 2, 2012, 2:32pm; Reply: 3
Quoted from ruthiegirl
I just did a websearch on bresaola. It's a kind of beef, rubbed with spices and aged.

Beef itself is certainly fine for O's. I'm not certain if the aging process makes the meat less healthy- it might or it might not. You would certainly need to read ingredients carefully and make sure there were no "avoids" in the spice mixture used.


Oh..wait...my bad. I was thinking of the recipe braciole...  :B always thinking of recipes...
This is why I'm going to learn Italian in school.
Posted by: Lloyd, Thursday, August 2, 2012, 3:23pm; Reply: 4
Quoted from ruthiegirl
I'm not certain if the aging process makes the meat less healthy- it might or it might not.


All beef is aged to some degree. The type and length of aging, as well as some other things like flash-freezing, increase the amount of

http://en.wikipedia.org/wiki/Cadaverine

and

http://en.wikipedia.org/wiki/Putrescine

A good read would be:  http://www.drpeterjdadamo.com/wiki/wiki.pl/Polyamines from our own Individualist wiki.
Posted by: san j, Friday, August 3, 2012, 12:01am; Reply: 5
Quoted from micaela
Hallo, I'm 0+ and here in Italy we eat bresaola, much of bresaola, but I do not know if it's okay for me, in TYPEbase Food Value there's not bresaola, so, could someone help me please? ??) ??)


Bresaola is beef, and Beef is a beneficial for O.  :)

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