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BTD Forums  /  Eat Right 4 Your Type  /  Food, cooking and sources.
Posted by: Jolie, Tuesday, February 4, 2014, 1:05pm
I need advice.

The only grass fed beef I can find is very fatty ground. On bone, and other flavorful lean cuts are not to be found. How do I cook this to get most of the fat out, and leave the nutrition in? I don't mind a small portion, so much fat will be very satisfying I am sure.

Fish is such a puzzle. If it were only the mercury issue, I would not feel so bewildered. I am told fish is often counterfeit, in that cheap is substituted for expensive. I have read fish is also farmed, genetically modified, full of bad chemicals, and lacking the nutrition of their genuine wild cousins.

If I knew where to buy reliable fish I would fly several times a year to stock up. Any suggestions?

Organic, beneficial vegetables are not a problem as long as frozen is ok.

Thank you for any suggestions.

Jolie
Posted by: Adam, Tuesday, February 4, 2014, 1:55pm; Reply: 1
Quoted from Jolie

If I knew where to buy reliable fish I would fly several times a year to stock up. Any suggestions?


A great source for quality wild-caught fish:

http://www.vitalchoice.com
Posted by: Jolie, Tuesday, February 4, 2014, 2:01pm; Reply: 2
Thank you so very much, Adam!
Posted by: BluesSinger, Tuesday, February 4, 2014, 2:13pm; Reply: 3
Quoted from Jolie
I need advice.

The only grass fed beef I can find is very fatty ground. On bone, and other flavorful lean cuts are not to be found. How do I cook this to get most of the fat out, and leave the nutrition in? I don't mind a small portion, so much fat will be very satisfying I am sure.

Fish is such a puzzle. If it were only the mercury issue, I would not feel so bewildered. I am told fish is often counterfeit, in that cheap is substituted for expensive. I have read fish is also farmed, genetically modified, full of bad chemicals, and lacking the nutrition of their genuine wild cousins.

If I knew where to buy reliable fish I would fly several times a year to stock up. Any suggestions?

Organic, beneficial vegetables are not a problem as long as frozen is ok.

Thank you for any suggestions.

Jolie


I hear that it is ok to eat the fat of the Grass fed organic beef .. that it is good for us O's.  

Also I hear that frozen is not good.  I read that somewhere in Dr. D's literature however... I use some frozen organic veggies and fruits as I feel they are better than canned!

And finally... we are being very careful about Pacific Ocean fish right now because of the Fukashima Radiation issues.   :X
Posted by: Mrs T O+, Tuesday, February 4, 2014, 4:06pm; Reply: 4
You can drain the fat after it is cooked(especially hamburger). I do that all the time. You can also refirgerate the meat(like boiled meat) & the fat will rise to the top so you can pick it off.  Of course, I ingest some as it is impossible to get rid of all of it, but I don't worry.

Yes, it takes more time & planning, but it is worth it if you feel you shouldn't eat the fat.
Posted by: Adam, Tuesday, February 4, 2014, 4:16pm; Reply: 5
Quoted from BluesSinger

And finally... we are being very careful about Pacific Ocean fish right now because of the Fukashima Radiation issues.   :X


Yeah, this is pretty sobering:

http://freedomoutpost.com/2014/01/36-signs-media-lying-fukushima-radiation-affecting-west-coast/

Posted by: Adam, Tuesday, February 4, 2014, 4:26pm; Reply: 6
Alaskan fish might be ok after all:

http://radwatch.berkeley.edu/
Posted by: Chloe, Tuesday, February 4, 2014, 4:27pm; Reply: 7
With the ground beef, if you mix with eggs and something to bind it like almond flour, or
any flour compliant for you, plus seasonings you can make a meat loaf. Bake this on a rack which sits above the drip pan...Excess fat will drip down and  meat will not be cooking in the fat.

Also you could broil hamburgers on a rack in the oven....the fat will drip down and away from the meat.  Pan frying on a grill pan that has grooves will also cause the fat to drip down and away from
the meat.

Outdoor grilling will allow fat to drip away too.

Mrs. T gave you other good options.
Posted by: Jolie, Tuesday, February 4, 2014, 7:29pm; Reply: 8
I read in the new O cookbook that the beef should be 90 percent lean, grass fed, and organic. This is extreme, and that percentage is impossible to find in any kind of beef where I live. So much more fat content must be compensated for and cooking to death does not sound healthy. I am sure I will have to eat less of a serving to for it to be right.

Your experience is very helpful, I am very appreciative, thank you all for taking the time to share.
Posted by: cajun, Tuesday, February 4, 2014, 8:01pm; Reply: 9
Adam,
Thanks for those links! We eat salmon about 2-3 times a week and always try to get Alaskan wild caught.
Posted by: ruthiegirl, Tuesday, February 4, 2014, 10:21pm; Reply: 10
I personally don't worry about the fat content of the meat. Fat is satisfying and tasty. You can let it drain out when you cook it if you really feel it's a problem.

I buy the best quality meat I can afford. For me, that means the "supermarket" ground beef. I could buy the organic, but then I'd have to buy a lot less, and get more of my protein from beans to compensate, and I'd be less healthy.
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