Print Topic - Archive

BTD Forums  /  Eat Right 4 Your Type  /  Preferring Fish to Meat/Poultry
Posted by: san j, Tuesday, August 21, 2012, 4:01am
Why do you think that is?
Is it common here?
Is it because it's lighter?
Is it because I'm B?
Is it because I'm old?
I'm learning that many O's, too, prefer fish.
What do y'all think?
Posted by: Serenity, Tuesday, August 21, 2012, 6:51am; Reply: 1
I prefer fish over turkey & am allowed three serves per week (just one of turkey) I sometimes crave fish if I haven't had some in a week or so.  My Type O husband hates eating fish but loves to catch it....oh well more for me!  :D
Posted by: tolondontoparis, Tuesday, August 21, 2012, 9:16am; Reply: 2
Quoted from san j
Why do you think that is?
Is it common here?
Is it because it's lighter?
Is it because I'm B?
Is it because I'm old?
I'm learning that many O's, too, prefer fish.
What do y'all think?



I prefer fish ove meat any day!! It's so rich in omega 3 fatty acids, and the texture is incredible, and easy! Plus, I have this theory that we all arose from something, and before we were land, I believe we were ocean! So, Fish would have been the first meat source! And it is the most beneficial ever!
Posted by: Amazone I., Tuesday, August 21, 2012, 10:10am; Reply: 3
I think the aminoacids are much easier for everyone to digest - no run to be expected ;) ;D....   but ok perhaps a little bit more of metalloproteins or heavy metalls ??) -- :X..........and some lekker antibiotics when farm raised ??) ....(dizzy)(whistle)(shrug)
Posted by: gulfcoastguy, Tuesday, August 21, 2012, 10:48am; Reply: 4
It helps if you are on one of the coasts and have decent acess to a variety of fresh fish. Basically turkey is my only poultry since pheasant would be both frozen and expensive.But I can go to a market easily and getany of a dozen types of fish or go catch it myself.
Posted by: san j, Tuesday, August 21, 2012, 6:57pm; Reply: 5
Quoted from gulfcoastguy
It helps if you are on one of the coasts and have decent acess to a variety of fresh fish. Basically turkey is my only poultry since pheasant would be both frozen and expensive.But I can go to a market easily and getany of a dozen types of fish or go catch it myself.




(dance)
Posted by: D.L., Tuesday, August 21, 2012, 7:59pm; Reply: 6
I'm still trying to force myself to eat fish, so I baked some ocean perch (was frozen) for lunch with a little lemon juice. But the oily taste turned my stomach and I could only force down two bites. I just couldn't stomach any more. Now the house smells like fish, too, which makes me nauseated. So instead, I ate some lentils and some pumpkin with a little pure maple syrup and cinnamon. That helped.
Posted by: Averno, Tuesday, August 21, 2012, 8:23pm; Reply: 7
I've always liked fish and turkey, so was relieved to see they were my proteins. Either one though, could get boring, so I mix them up with vegetarian. Never one or the others for dinner twice in a row, even with good menu variety.
Turkey seems to give me strength, while fish gives me balance. Vegetarian gives me a break, like a reset.
Posted by: san j, Wednesday, August 22, 2012, 5:38am; Reply: 8
Quoted from Averno
Turkey seems to give me strength, while fish gives me balance. Vegetarian gives me a break, like a reset.


Yes. This description pretty much works for me, too: Parsing out different types of strengthening.

Red meat is serious foundational strength, the kind I don't necessarily need daily.
Fish is balancing strength.
Poultry gets the job done, but in an unnoticeable way. I use it for variety.
Eggs are a deep healing kind of strength.
Cheese is short-term comforting strength.

Vegetable sourced foods are enlivening, and I coast on them sometimes, if my body feels like it's still "processing" a lot of animal food? I'll think more about this, but for the moment, it'll do. Thanks for that insight, Averno.

Posted by: prunella, Wednesday, August 22, 2012, 1:12pm; Reply: 9
I way prefer fish to meat.  Cannot abide poultry.
Love cheese.
Can I transfuse to become an A or B? :-/
Posted by: san j, Saturday, August 25, 2012, 5:21am; Reply: 10
Yeah, what is it about poultry?
Today I was ravenous, because I had fasted for a blood test and didn't get stabbed until close to 2pm. After the draw, I went to a little Palestinian deli, and she made me a platter that included fresh roasted turkey. She carved a couple of slices of white meat for me and served it to me with a couple of salads.
Yes - it performed its Protein-infusing job - but it was... non-descript. I think poultry (turkey/chicken) requires just the right trimmings/seasonings/accompaniments or something. I'm grateful to God for it as a food, but it's not always thrilling to eat. I guess it's not as often "done right" as red meats and fish are?
Posted by: Averno, Saturday, August 25, 2012, 1:00pm; Reply: 11
Quoted from san j
Yeah, what is it about poultry?
Today I was ravenous, because I had fasted for a blood test and didn't get stabbed until close to 2pm. After the draw, I went to a little Palestinian deli, and she made me a platter that included fresh roasted turkey. She carved a couple of slices of white meat for me and served it to me with a couple of salads.
Yes - it performed its Protein-infusing job - but it was... non-descript. I think poultry (turkey/chicken) requires just the right trimmings/seasonings/accompaniments or something. I'm grateful to God for it as a food, but it's not always thrilling to eat. I guess it's not as often "done right" as red meats and fish are?



San J, I could make you roast turkey thighs that would bring tears to your eyes.

White and dark meat are as if from different animals. I think turkey, being less "fat induced" at the farm, tend to be drier and less flavorful than chicken. Brining, oiling (almond, not olive) and extra seasoning makes a big difference, as does the kiss of the fire...
Posted by: Chloe, Saturday, August 25, 2012, 2:56pm; Reply: 12
Fish is okay.  I prefer shellfish but not allowed.  I like turkey, but chicken makes me achy.  And
unless really fresh, free range, organic chicken that has been properly prepared, I generally don't
love the taste.  SWAMI gives me chicken livers as a neutral. I really love chicken liver.

But red meat, never liked it, even as a child. Haven't had beef since I was in my early 30s. Lamb occasionally I like...I crave it sometimes, eat it once, then don't want it for about another 4-5 weeks.

Posted by: ABJoe, Saturday, August 25, 2012, 3:44pm; Reply: 13
Very seldom do I even eat white meat turkey.  It just seems so blah to me.  I usually only eat it when it is going in a soup or casserole where it will be infused with many other flavors.
Posted by: gulfcoastguy, Saturday, August 25, 2012, 4:27pm; Reply: 14
I definitely would rather have the leg or thigh on turkey. It might help to brine the breast before cooking. A basic brine is to add a 1/4 cup of sugar and 1/4 cup of kosher salt to a gallon of water and heat tilll all is dissolved. Let cool then marinate the meat in it in the refrigerator for 6 hours or more. Take it out then pat it dry before seasoning to bake or grill. sugar is an avoid but I don't see why honey couldn't be substituted. I did this before with Morrocan Turkey Legs and they were out of this world good.
Posted by: san j, Saturday, August 25, 2012, 4:42pm; Reply: 15
Thanks for all the input.

Yes - poultry isn't necessarily the "slam-dunk" that good fish or a good steak/chop is - with inherent flavor so distinctive all you need do is toss it on the grill. It's one of the things I so appreciate about great ingredients: Their own flavor, that you don't want to mess with-- only enhance.

One really does best to eat poultry homemade, or only at places that do it right.
And since we Bs shouldn't eat chicken, we're really not offered fresh turkey at many restaurants, for instance. So - where turkey was offered me, right off the carcass, I figured I'd go for it. Not.

Chicken, on the other hand, is offered everywhere. And who hasn't had delicious chicken? It's the garlic, the rosemary, the curry, the wine sauce, the butter... yes, and the marinade... that do the job.

I think the key word here is: Simplicity. Maybe as we age, our appreciation of simplicity, the perfection of an item's own attributes, is increasingly appreciated. "Ode to a chop" sort of thing. No elaborate song-and-dance required...
Posted by: Chloe, Saturday, August 25, 2012, 8:40pm; Reply: 16
Quoted from ABJoe
Very seldom do I even eat white meat turkey.  It just seems so blah to me.  I usually only eat it when it is going in a soup or casserole where it will be infused with many other flavors.


I think it's difficult to make super yummy turkey that's juicy, especially the white meat.  I've tried
just about every roasting, baking technique for turkey but can't even find anything now in
the health food store but turkey tenderloins or ground turkey.

Cooking a whole turkey (which I can only find frozen this time of year) is a lot of work and
for just two people, way too much food....All white meat ground turkey comes out super dry....really seems to require  adding a lot of moist ingredients.  Someone posted a really good turkey meatloaf awhile back. I copied and filed it but haven't tried it yet. Must be in the recipe file.

And then again, the problem with eating a lot of fish comes with the risk of ingesting heavy metals, and PCBs.  Many of my beneficial fish, I know aren't coming from safe waters...and that's
a huge problem. I often eat canned sardines because they're safer...or canned salmon which
hopefully is okay.  Even in a fish market, where everything might smell good, we just don't
know what we're really eating.

At least if I'm eating New Zealand lamb, I feel I can trust it's not coming from a questionable
source.

My biggest problem in choosing non plant proteins (ie, poultry/fish), is how everything was
bred, fed and slaughtered (or where it was caught)



Posted by: Captain_Janeway, Saturday, August 25, 2012, 10:14pm; Reply: 17
I like my meat turkey, chicken, lamb, venison and fish. My favorite Greek restaurant serves fresh fish and my fave is their baked snapper complete with a Greek salad fully loaded with feta, kalamata olives and Greek dressing. YUM
Posted by: deblynn3, Saturday, August 25, 2012, 10:35pm; Reply: 18
I cook my turkey in a clay pot in the oven, you soak the pot in water for 20min. place turkey in then I add my personal spice mix made with all my compliant spices, onion, garlic. Then cook in the oven at 350F. makes very juicy, tender turkey . The turkey roast I get is both white and dark meat.  Everyone loves it.
Posted by: Chloe, Saturday, August 25, 2012, 11:54pm; Reply: 19
Quoted from deblynn3
I cook my turkey in a clay pot in the oven, you soak the pot in water for 20min. place turkey in then I add my personal spice mix made with all my compliant spices, onion, garlic. Then cook in the oven at 350F. makes very juicy, tender turkey . The turkey roast I get is both white and dark meat.  Everyone loves it.


You're not talking about a whole turkey, are you?  I have a clay pot...I should try this although I
cannot find a turkey that's organic.  Can only find turkey tenderloins and ground meat.  How long do you cook this turkey?  Do you add any liquid to this?

Posted by: jayneeo, Monday, August 27, 2012, 11:45pm; Reply: 20
can you add fat to it?
Posted by: cajun, Tuesday, August 28, 2012, 12:31am; Reply: 21
My DH loves to deep fry a turkey a few times a year. It is so moist (all of it) and full of flavor...of course he uses the cajun spice injector! ;D He does it in his outdoor bbq/kitchen area next to our back patio.
As a family, we eat mostly fish and turkey. The O's eat lean steak or buffalo when I have a veggie meal or fish. Salmon, tilapia and cod are my favorites and I use a variety of recipes but especially like ginger, shallots, evoo and a touch of honey on my salmon.  
Posted by: marjorie, Wednesday, August 29, 2012, 8:47pm; Reply: 22
I prefer fish over poultry, but I use chicken as a filler as well.

I agree about simplicity, and I am posting a thread on seasoning... every seasoning I find in the store is used with black pepper..ugh!
Posted by: san j, Wednesday, August 29, 2012, 9:19pm; Reply: 23
Quoted from marjorie
I prefer fish over poultry, but I use chicken as a filler as well.

I agree about simplicity, and I am posting a thread on seasoning... every seasoning I find in the store is used with black pepper..ugh!


I'm sorry you hate black pepper so much.
You realize, of course, that freshly grinding your own (neutral for you as an O secretor) is far better than using pre-ground and mixed packaged "seasonings".

I don't use "seasoning(s) I find in the store", as most who post here don't either.

Which of your beneficial spices and herbs do you enjoy most? Just buy those, as fresh as possible usually, individually, and use those.

Fresh herbs are great with poultry and fish. Fresh garlic. Fresh ginger. Cayenne. Cumin. Which do you fancy? Go for it!

Posted by: Patty H, Wednesday, August 29, 2012, 10:55pm; Reply: 24
Quoted from D.L.
I'm still trying to force myself to eat fish, so I baked some ocean perch (was frozen) for lunch with a little lemon juice. But the oily taste turned my stomach and I could only force down two bites. I just couldn't stomach any more. Now the house smells like fish, too, which makes me nauseated. So instead, I ate some lentils and some pumpkin with a little pure maple syrup and cinnamon. That helped.


D.L., my only advice is that you should consider eating only fresh fish if it is available.  Frozen fish is terrible, IMHO, and I won't touch it with a ten foot pole!

I love fish and eat it all the time.  I did a poll here a while ago and most of the O's who responded get more fish than red meat.  Since I am toxic in mercury, however, I am careful to eat things like swordfish only occasionally.  
Posted by: marjorie, Thursday, August 30, 2012, 4:14am; Reply: 25
Quoted from san j


I'm sorry you hate black pepper so much.
You realize, of course, that freshly grinding your own (neutral for you as an O secretor) is far better than using pre-ground and mixed packaged "seasonings".

I don't use "seasoning(s) I find in the store", as most who post here don't either.

Which of your beneficial spices and herbs do you enjoy most? Just buy those, as fresh as possible usually, individually, and use those.

Fresh herbs are great with poultry and fish. Fresh garlic. Fresh ginger. Cayenne. Cumin. Which do you fancy? Go for it!



Actually, I like pepper but it is an avoid for me:( I am going to try some cumin and cayenne, however, I never know what to mix with what??

Thanks for the inspiring thoughts to just go for it.
Posted by: san j, Thursday, August 30, 2012, 5:04am; Reply: 26
Quoted from marjorie


Actually, I like pepper but it is an avoid for me:( I am going to try some cumin and cayenne, however, I never know what to mix with what??

Thanks for the inspiring thoughts to just go for it.

I answer you on your concurrent "Seasonings" thread.  ;)

Posted by: ruthiegirl, Thursday, August 30, 2012, 8:43pm; Reply: 27
You can also read cookbooks and/or online recipe sites for more ideas about which spices to mix together for various seasoning flavors. You can put them into shaker bottles (when you have extra time) and use just like purchased seasonings (when you're busy and want to throw together dinner.)
Posted by: Patty H, Thursday, August 30, 2012, 10:20pm; Reply: 28
Quoted from marjorie


Actually, I like pepper but it is an avoid for me:( I am going to try some cumin and cayenne, however, I never know what to mix with what??

Thanks for the inspiring thoughts to just go for it.


Black pepper is an avoid for me, too.  I actually think I am allergic to pepper.  I used to eat it all the time.  Sometimes my throat would close and I would cough and choke.  Since I have given up fresh ground black pepper, I don't have this problem any more.  Pepper was the one thing that I gave up where I saw a really big difference.
Posted by: Jane, Friday, August 31, 2012, 2:57pm; Reply: 29
Interesting about the pepper.  Oddly, I love to order fish when I'm at a restaurant but hardly ever eat it at home except for tuna.  I'm a typical O and love a good steak or buffalo burger on the grill.  I do buy turkey tenderloins and ground turkey (I agree with Chloe that the ground white meat turkey is too dry - I buy dark or a mix).  
Posted by: san j, Saturday, September 1, 2012, 12:36am; Reply: 30
Yesterday I actually found quality food at a ... sort of a "food court" at the medical school / hospital complex.
It was a Mexican grill.
They had it set up like an assembly line, you know, where you tell the girl which fixin's you want - ingredient by ingredient - and she could just build you a plate. And you could choose your "meat", if you wanted one, and she'd grill it for you right there!! Choices: chicken, beef, prawns, salmon.

Of course I went for the salmon, once I determined it was wild-caught, not farm-raised.
It was such a pleasure to find good salmon at a reasonable price, and where you could mix-and-match it with other foods -- especially since one of those foods was jalapeƱos!
:D

It's also good to know that the medical students and faculty (and hospital staff and visitors!) can get a quick fix of healthy food, a stone's throw away. I remember the day when the last place you'd find healthy menus was within a medical center.
Print page generated: Thursday, November 27, 2014, 4:44am