Hello everyone,
At my local supermarket regular ground beef is now on sale for really cheap. It's common commercial grainfed meat,so non-organic and has some ascorbic acid added to it,but the organic meat is too expensive for me to buy regularly and I seem to need meat on a fairly regular basis,also bc it's an easy high protein source.
Anyway,it contains quite some fat,it said 15grams per 100gram. I dont seem to do so well with (anima)l fats lately,so I was wondering if I heat my wokpan and than crumble&cook the ground meat,when done put it in a collander so the fat can drip out and rinse it beneath the tap to pour out some more fat. Does that actually work to get out most of the fat?
Also....I imagine with the fat,you drain a good amount of nutrients,proteins and possibly toxins/hormones etc.? Is the meat still nutritional and high in proteins after rinsing?
That same sale contains a huge amount of (skinless) chickenbreast for cheap,but also from commercial grain/cornfed? chickens.
Another high easy proteinsource that would be nice to stock up on,for making nice dishes with sugary sauces/marinades.:)
So some PUFAS,and the bad kind O-6 I assume,but not comparible to nuts and veggie oils.
Anyway,there are still some white parts on the meat,which I assume is the fat.....so if I would cut those parts out,would they virtually be fat/PUFA-free? ....and what about possible toxins/hormones etc.?
(I always heard most animals store their toxins in their fat,except for pigs,so that would mean that if you would get rid of most of the fat you'd be eliminating most of the toxins as well?)
At my local supermarket regular ground beef is now on sale for really cheap. It's common commercial grainfed meat,so non-organic and has some ascorbic acid added to it,but the organic meat is too expensive for me to buy regularly and I seem to need meat on a fairly regular basis,also bc it's an easy high protein source.
Anyway,it contains quite some fat,it said 15grams per 100gram. I dont seem to do so well with (anima)l fats lately,so I was wondering if I heat my wokpan and than crumble&cook the ground meat,when done put it in a collander so the fat can drip out and rinse it beneath the tap to pour out some more fat. Does that actually work to get out most of the fat?
Also....I imagine with the fat,you drain a good amount of nutrients,proteins and possibly toxins/hormones etc.? Is the meat still nutritional and high in proteins after rinsing?
That same sale contains a huge amount of (skinless) chickenbreast for cheap,but also from commercial grain/cornfed? chickens.
Another high easy proteinsource that would be nice to stock up on,for making nice dishes with sugary sauces/marinades.:)
So some PUFAS,and the bad kind O-6 I assume,but not comparible to nuts and veggie oils.
Anyway,there are still some white parts on the meat,which I assume is the fat.....so if I would cut those parts out,would they virtually be fat/PUFA-free? ....and what about possible toxins/hormones etc.?
(I always heard most animals store their toxins in their fat,except for pigs,so that would mean that if you would get rid of most of the fat you'd be eliminating most of the toxins as well?)