Cloudhands
Member
- Joined
- Jan 11, 2019
- Messages
- 988
how is this different than cooking?
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I think it has to do with the oxidizing of the fats when drying. That is why defatting it is better. I wonder if the same goes for beef jerkey?how is this different than cooking?
I just don't even trust oysters nowadays, with all the weird bacterias and toxic algaes. Heat doesn't even kill some of them. That is weird though that they would give you kidney problems. I am gonna have look into that one.My body just straight up rejects oysters as of the last year.
If I eat them, in any form, I get a kidney infection. It's the oddest thing. Happens with clams too. So no bivalves for me.
Eating as many as that lady did would probably kill me?
I think it is like an apple browning, the longer it sits the more it turns bad.right but fats oxidize when cooked at high temperatures as well, for example this is why ray advises against cooking with olive oil.
well the turning bad part is actually biodegradation, not oxidation. ill look more into it and share if i learn anythingI think it is like an apple browning, the longer it sits the more it turns bad.
RP also says to cook liver quickly for that exact reason.right but fats oxidize when cooked at high temperatures as well, for example this is why ray advises against cooking with olive oil.
I just don't even trust oysters nowadays, with all the weird bacterias and toxic algaes. Heat doesn't even kill some of them. That is weird though that they would give you kidney problems. I am gonna have look into that one.
I still stand by this. I never feel good after seafood and the thought of eating it is now repelling.I no longer consume any kind of seafood. Back when I lived on the coast, the old-school local fishermen all said seafood was no longer safe for consumption and I trust their judgement.
makes sense. i seriously need to get better at flash cooking my liver. ill make a pate next time.ME:
"Good evening Dr. Peat!
Besides the obvious word fresh, can you please clarify how cooking fresh liver quickly is different from drying the liver out, which you have said becomes toxic? Is it from the air or heat?"
RAY PEAT:
"Quickly cooked (at high temperature) salmon has only a small fraction of the free radicals in poached salmon. The combination of time and oxygen is more important than temperature. Dehydration creates much more oxidation than quick cooking."
I buy braunschweiger and fry it up and make tacos or tostadas with it. I mix it half and half for the family for ground beef tacos, meatballs, meatloaf or stroganoff and they love it. They didn't know I was sneaking it in for a long time. The braunschweiger I buy (linked below) is a 40% liver to 60% beef blend. Before that I would soak my liver in milk and cut it up tiny pieces, fry it and season with taco seasoning for tacos, and it was pretty good too.makes sense. i seriously need to get better at flash cooking my liver. ill make a pate next time.
What do you think is the proper zinc to copper ratio when consuming lots of beef? I suspect my histamine problems have been the result of a lack of copper.I personally don‘t think red meat is problematic. Grass-fed beef is probably the least problematic food in our current polluted and deranged food system.
If one consumes coffee, fiber, lactoferrin and gets regular blood donations, then this all should take care with any excess of iron in my opinion.
A friend of mine lowered his ferritin from the 500s down to 70 in 6 months, with 3 blood donations, lactoferrin, soluble fiber and still eating at least a pound of ground beef a day.
A ratio of ~8:1 (zinc:copper) is good in my opinion, with a total zinc intake not above 30mg.What do you think is the proper zinc to copper ratio when consuming lots of beef? I suspect my histamine problems have been the result of a lack of copper.
Oh ***t, thanks. I’ve been getting around 20:1 zinc to copper so that’s definitely an issueA ratio of ~8:1 (zinc:copper) is good in my opinion, with a total zinc intake not above 30mg.
Yeah it's the craziest thing. I thought it might be an indicator of kidney function issues, ran a panel & they're doing awesome. So I'm just gana listen to my body, clams did the same thing though so it might be an odd allergy that results in a kidney infection?I just don't even trust oysters nowadays, with all the weird bacterias and toxic algaes. Heat doesn't even kill some of them. That is weird though that they would give you kidney problems. I am gonna have look into that one.
I have no idea.Yeah it's the craziest thing. I thought it might be an indicator of kidney function issues, ran a panel & they're doing awesome. So I'm just gana listen to my body, clams did the same thing though so it might be an odd allergy that results in a kidney infection?
Excellent. Thanks for doing this.ME:
"Good evening Dr. Peat!
Besides the obvious word fresh, can you please clarify how cooking fresh liver quickly is different from drying the liver out, which you have said becomes toxic? Is it from the air or heat?"
RAY PEAT:
"Quickly cooked (at high temperature) salmon has only a small fraction of the free radicals in poached salmon. The combination of time and oxygen is more important than temperature. Dehydration creates much more oxidation than quick cooking."