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Rinse & rePeat
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I assumed they were bones, skin and cartilage. I didn't know any were made of just skin.
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EASY "PEATY" PROTEINS - Recipes with photos & Step By Step Instructions
These are the brands I have…
From Perfect Supplements’ site:
“Ingredients: Brazilian Pasture Raised Bovine Gelatin (from cow hides)”
Perfect Bovine Gelatin - Collagen Protein Sourced Exclusively From Brazilian Pasture Raised (Grass Fed) Cows
Our Perfect Bovine Gelatin was made for YOU. It was not enough to provide you with the best All Natural, Non-GMO grass-fed, pasture raised source of collagen protein on the market, we also needed to make a product that was fairly traded, lab tested, and furthered our mission to be positive...
www.perfectsupplements.com
From Great Lakes’ site:
“Our Organic MCT Oil and Powder are vegan. Our collagens and gelatins are not, they are made from grass-fed cattle hides or pigskins.”
From Amandean’s site:
“Marine Collagen is derived from the skins of wild-caught Atlantic fish and offer the similiar health benefits as collagen from cows.”
FAQ
Got questions about our all-natural products? We have answered some of the most common questions concerning our premium supplements, ingredient sourcing, differences between our products, product testing, and more. In case you have a question we have not addressed in our FAQ, do not hesitate to...
www.amandean.com
“Ingredients: Pasture raised bovine hide gelatin.”
Premium Grass-Fed Gelatin Powder (1kg)
Premium Grass-Fed Beef Gelatin Powder (XL 2.2lbs) is an unflavored anti-aging collagen protein supplement. Contains 18 amino acids for healthy skin, hair, joints, and gut health. Paleo-friendly, gluten-free & non-GMO.
www.amandean.com
OP
Rinse & rePeat
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Well that's good to know! I bought my first one about 5 years ago only caring that it was grass fed. So there must not be heavy metals and any issues I have are just coming from the histamines. Thanks for all that good info Jennifer!These are the brands I have…
From Perfect Supplements’ site:
“Ingredients: Brazilian Pasture Raised Bovine Gelatin (from cow hides)”
Perfect Bovine Gelatin - Collagen Protein Sourced Exclusively From Brazilian Pasture Raised (Grass Fed) Cows
Our Perfect Bovine Gelatin was made for YOU. It was not enough to provide you with the best All Natural, Non-GMO grass-fed, pasture raised source of collagen protein on the market, we also needed to make a product that was fairly traded, lab tested, and furthered our mission to be positive...
From Great Lakes’ site:
“Our Organic MCT Oil and Powder are vegan. Our collagens and gelatins are not, they are made from grass-fed cattle hides or pigskins.”
From Amandean’s site:
“Marine Collagen is derived from the skins of wild-caught Atlantic fish and offer the similiar health benefits as collagen from cows.”
FAQ
Got questions about our all-natural products? We have answered some of the most common questions concerning our premium supplements, ingredient sourcing, differences between our products, product testing, and more. In case you have a question we have not addressed in our FAQ, do not hesitate to...
“Ingredients: Pasture raised bovine hide gelatin.”
Premium Grass-Fed Gelatin Powder (1kg)
Premium Grass-Fed Beef Gelatin Powder (XL 2.2lbs) is an unflavored anti-aging collagen protein supplement. Contains 18 amino acids for healthy skin, hair, joints, and gut health. Paleo-friendly, gluten-free & non-GMO.
OP
Rinse & rePeat
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PORK RIND NACHOS
1.Gather ingredients: pork rinds, refined coconut oil, mexican cheese (I like Jack), mexican sauce like salsa, taco sauce, enchilada sauce, I like a fresh made Verde sauce
2. Put refined coconut oil in a microwave safe glass dish, about 1/2 teaspoon for 1 serving.
3. Add in a big handful of pork rinds and toss to coat them with the oil. Spread the oil with fingers up the sides and bottom of the dish so the cheese wont stick.
4. Grate cheese, about 1.5 ounces, or whatever you like, and microwave on 50% power for a minute and half, so the pork rinds are warm and the cheese is very melted. Top with favorite sauce!
I like these nachos not only because it takes 5 minutes to make a high protein lunch, but because there is no iron to deal with and it is a very digestible source of protein. Pork rinds are so dry that I really can't eat them by themselves, but coconut oil softened and moistens them up a bit. My Epic pork rinds are only 2.5 grams of fat per serving so the coconut oil takes care of the PUFA's , but if you are using a higher fat brand you might want to balance this with an aspirin or vitamin E.
"Some types of cell damage are prevented almost as well by alanine and proline as by glycine, so the use of gelatin, rather than glycine, is preferable, especially when the gelatin is associated with its normal biochemicals. For example, skin is a rich source of steroid hormones, and cartilage contains “Mead acid,” which is itself antiinflammatory." -Ray Peat
1.Gather ingredients: pork rinds, refined coconut oil, mexican cheese (I like Jack), mexican sauce like salsa, taco sauce, enchilada sauce, I like a fresh made Verde sauce
2. Put refined coconut oil in a microwave safe glass dish, about 1/2 teaspoon for 1 serving.
3. Add in a big handful of pork rinds and toss to coat them with the oil. Spread the oil with fingers up the sides and bottom of the dish so the cheese wont stick.
4. Grate cheese, about 1.5 ounces, or whatever you like, and microwave on 50% power for a minute and half, so the pork rinds are warm and the cheese is very melted. Top with favorite sauce!
I like these nachos not only because it takes 5 minutes to make a high protein lunch, but because there is no iron to deal with and it is a very digestible source of protein. Pork rinds are so dry that I really can't eat them by themselves, but coconut oil softened and moistens them up a bit. My Epic pork rinds are only 2.5 grams of fat per serving so the coconut oil takes care of the PUFA's , but if you are using a higher fat brand you might want to balance this with an aspirin or vitamin E.
"Some types of cell damage are prevented almost as well by alanine and proline as by glycine, so the use of gelatin, rather than glycine, is preferable, especially when the gelatin is associated with its normal biochemicals. For example, skin is a rich source of steroid hormones, and cartilage contains “Mead acid,” which is itself antiinflammatory." -Ray Peat
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You’re welcome, Rinse! :)
peatypie
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I don't know if you have a Trader Joes near by but they have white corn tortillas with just water and lime. They are delicious.
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OP
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Thank you for passing that on Peatypie!
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OP
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I am going through a pork rind obsession right now, and interestingly this famous chef lost 150 pounds with pork rinds being secret to his success!
www.foodandwine.com
How This Chef Lost 150 Pounds Eating Pork Rinds
How celebrity chef Tom Kerridge lost weight by eating pork rinds.
www.foodandwine.com
OP
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TACO PORK RINDS
So my family decided to go to an authentic taco joint where they have tacos made of cooked cow heads, pig intestines you name it. Well I like their Chicarron tacos, so I got one of those and a carne asada taco, both had fresh onion and cilantro. So I assembled my cheese pork nachos (recipe above) and put all the taco filling on top. Look at all the starchy corn tortilla I avoided!.They were so good! I should have ordered an all meat burrito for more filling, but there is always tommorow! They were so good! I am gonna try a pizza version next!
So my family decided to go to an authentic taco joint where they have tacos made of cooked cow heads, pig intestines you name it. Well I like their Chicarron tacos, so I got one of those and a carne asada taco, both had fresh onion and cilantro. So I assembled my cheese pork nachos (recipe above) and put all the taco filling on top. Look at all the starchy corn tortilla I avoided!.They were so good! I should have ordered an all meat burrito for more filling, but there is always tommorow! They were so good! I am gonna try a pizza version next!
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ROASTED BONE MARROW
1. Preheat oven to 425°. Line a baking sheet with foil. Place bone marrow fat side up and sprinkle with salt. I like "canoe cut" bone marrow which exposes all the fat so it gets all roasted and good. If you can't get "canoe cut" go for the thinner bones. I use to pick them out of a mixed bag of bones and save them for roasting. Put the marrow bones in the middle back in the oven, and bake for 20 minutes.
2. Heat the barbecue and grill a couple of thin slices of yeastless sourdough or French bread. While the bread and bones are cooking put the zest of a lemon in a bowl.
3. Add some finely chopped Italian parsley to the zest. When the bread has some grill marks remove and rub both sides really good with garlic clove halves. When serving, top the marrow bones with the parsley zest mixture and eat by itself or on bites of garlic toast.
"The traditional meat eaters didn't waste anything, ate all the skin, ears, tails, snouts, feet, tendons, lungs, intestines, marrow, blood, brains, gonads and other glands, picked the ligaments off the bones, so they had a much better balance of amino acids. (Small town restaurants in Mexico, China, etc., still serve those.) Muscle meats are essentially a refined food." -Ray Peat
1. Preheat oven to 425°. Line a baking sheet with foil. Place bone marrow fat side up and sprinkle with salt. I like "canoe cut" bone marrow which exposes all the fat so it gets all roasted and good. If you can't get "canoe cut" go for the thinner bones. I use to pick them out of a mixed bag of bones and save them for roasting. Put the marrow bones in the middle back in the oven, and bake for 20 minutes.
2. Heat the barbecue and grill a couple of thin slices of yeastless sourdough or French bread. While the bread and bones are cooking put the zest of a lemon in a bowl.
3. Add some finely chopped Italian parsley to the zest. When the bread has some grill marks remove and rub both sides really good with garlic clove halves. When serving, top the marrow bones with the parsley zest mixture and eat by itself or on bites of garlic toast.
"The traditional meat eaters didn't waste anything, ate all the skin, ears, tails, snouts, feet, tendons, lungs, intestines, marrow, blood, brains, gonads and other glands, picked the ligaments off the bones, so they had a much better balance of amino acids. (Small town restaurants in Mexico, China, etc., still serve those.) Muscle meats are essentially a refined food." -Ray Peat
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Regina it is so easy and delicious! I am gonna do a sheet pan version next. There is always so much liquid fat leftover on the pan that it would so good soaked into roasted potatoes or broccoli!
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How was your Shrimp Pho?
Meh. Ended up using another steak. But burnt it on the shared griils where we are at. The burnt sear ended up bruising the wonderful broth.
But making creme brulee now to get away from meat.....?
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Meh. Ended up using another steak. But burnt it on the shared griils where we are at. The burnt sear ended up bruising the wonderful broth.
But making creme brulee now to get away from meat.....?
Oh no! Are you using my custard recipe for your creme brulee or your own recipe?
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I feel ya on the "getting away from meats". It isn't too appealling to me either in the summer heat.Meh. Ended up using another steak. But burnt it on the shared griils where we are at. The burnt sear ended up bruising the wonderful broth.
But making creme brulee now to get away from meat.....?
Usual fare. I must've grab it off the web some years ago. Heavy cream, sugar, vanilla. orange zest, egg yolks, I think.
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That is how I always made mine too with the heavy cream. I love it with some fresh berries!
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CARNE ASADA & CHEDDAR OMELET
1. Remove filling from carne asada tacos
2. Grate cheddar
3. Heat the asada in a half teaspoon of refined coconut oil. Remove from pan, into a small bowl, and clean out pan.
4. Whip up 2 eggs with a little milk or cream and a pinch of salt.
5. Heat a pat of butter in a frying pan, over medium heat, and after it starts to foam up add the eggs and put on a lid.
6. When it is still a little wet add the cheese and then the asada.
7. Put lid back on for another minute and transfer omelet to a plate and top with salsa and thin sliced carrots.
Leftover all meat tacos and burritos are the gifts that keep on giving!
"Our foods usually contain enough PUFA, unavoidably, to make fats matter to some extent. After about twenty years of carefully avoiding them, I'm still getting about 2% of my fat as PUFA (beef, oysters, eggs, etc.). That's why I'm making an effort to increase my sugar intake, to displace some fat." - Ray Peat
1. Remove filling from carne asada tacos
2. Grate cheddar
3. Heat the asada in a half teaspoon of refined coconut oil. Remove from pan, into a small bowl, and clean out pan.
4. Whip up 2 eggs with a little milk or cream and a pinch of salt.
5. Heat a pat of butter in a frying pan, over medium heat, and after it starts to foam up add the eggs and put on a lid.
6. When it is still a little wet add the cheese and then the asada.
7. Put lid back on for another minute and transfer omelet to a plate and top with salsa and thin sliced carrots.
Leftover all meat tacos and burritos are the gifts that keep on giving!
"Our foods usually contain enough PUFA, unavoidably, to make fats matter to some extent. After about twenty years of carefully avoiding them, I'm still getting about 2% of my fat as PUFA (beef, oysters, eggs, etc.). That's why I'm making an effort to increase my sugar intake, to displace some fat." - Ray Peat
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MILK BRAISED BEEF SHANKS
1. Preheat oven to 350°. Blot beef shanks dry. Heat roasting pot and add a teaspoon of refined coconut oil.
2. Brown the shanks on both sides in the coconut oil.
3. Nestle the shanks together as level as possible in the bottom of the pan. For my 4 shanks I combined 2 cups of whole milk with 2 cups of water and poured it over the shanks. This milk cooked method seperates the curds from the whey, with the curds, in the end, clinging to the meat and the whey making a flavorful au jus. I have done all milk which makes more curds, but it is a richer dish.
4. Seperate and take off all of the thin paper white coverings from a head of garlic, but don't remove the peels. Peel thick strips of lemon peel from two lemons, and maybe even three, and wash a dozen or so fresh sage leaves.
5. Put the garlic cloves, sage, lemon peel, salt and a couple tablespoon of butter (to keep the milk from burning on the sides of the pot) on top of the shanks, cover with a tight fitting lid and bake in the middle of the oven for about 3 hours. Plate the shanks, dividing the garlic and sage leaves evenly among them and spoon the au jus over the shanks. To eat pop out the roasted garlic onto bites!
I got this recipe idea from Jamie Oliver's "Milk Baked Chicken" recipe. His recipe calls for all milk, more butter and a cinnamon stick. I branched out and tried his milk cooking method with potatoes and short ribs, but this is my first time veering off and altering his ingedient to make it lighter for beef shanks. It was spectacular! If i were to do the chicken again I would stick to his richer recipe, but for beef this is how you gotta do it! You can save the marrow bones, to freeze, and add later to a bone broth.
"Since bacteria in the rumens of cows destroy unsaturated fatty acids, but don't harm vitamin E, it seems reasonable to suppose that beef and milk would have a better ratio of vitamin E to unsaturated fats than do the plants eaten by the cows." -Ray Peat
1. Preheat oven to 350°. Blot beef shanks dry. Heat roasting pot and add a teaspoon of refined coconut oil.
2. Brown the shanks on both sides in the coconut oil.
3. Nestle the shanks together as level as possible in the bottom of the pan. For my 4 shanks I combined 2 cups of whole milk with 2 cups of water and poured it over the shanks. This milk cooked method seperates the curds from the whey, with the curds, in the end, clinging to the meat and the whey making a flavorful au jus. I have done all milk which makes more curds, but it is a richer dish.
4. Seperate and take off all of the thin paper white coverings from a head of garlic, but don't remove the peels. Peel thick strips of lemon peel from two lemons, and maybe even three, and wash a dozen or so fresh sage leaves.
5. Put the garlic cloves, sage, lemon peel, salt and a couple tablespoon of butter (to keep the milk from burning on the sides of the pot) on top of the shanks, cover with a tight fitting lid and bake in the middle of the oven for about 3 hours. Plate the shanks, dividing the garlic and sage leaves evenly among them and spoon the au jus over the shanks. To eat pop out the roasted garlic onto bites!
I got this recipe idea from Jamie Oliver's "Milk Baked Chicken" recipe. His recipe calls for all milk, more butter and a cinnamon stick. I branched out and tried his milk cooking method with potatoes and short ribs, but this is my first time veering off and altering his ingedient to make it lighter for beef shanks. It was spectacular! If i were to do the chicken again I would stick to his richer recipe, but for beef this is how you gotta do it! You can save the marrow bones, to freeze, and add later to a bone broth.
"Since bacteria in the rumens of cows destroy unsaturated fatty acids, but don't harm vitamin E, it seems reasonable to suppose that beef and milk would have a better ratio of vitamin E to unsaturated fats than do the plants eaten by the cows." -Ray Peat
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EMF Mitigation - Flush Niacin - Big 5 Minerals
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