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Meat

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Meat

Posted by GG on August 23, 2002 at 22:31:38:

I like to prepare my meat to last me for several days. How long will meat last in the fridge and is it safe to consume cooked, refigerated meat without reheating?

Thanks in advance to anyone who can provide me with some info.



Re: Meat

Posted by Naya on August 23, 2002 at 23:20:21:

In Reply to: Meat posted by GG on August 23, 2002 at 22:31:38:

From what they tell me at my whole foods market, Wild Oats, up to four days is fine.

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Re: Meat

Posted by labrat on August 23, 2002 at 23:21:42:

In Reply to: Meat posted by GG on August 23, 2002 at 22:31:38:

From personal experience, I have been eating cooked meat straight from the fridge for years without any problems. I enjoy it cold in the summer especially. I usually use 4 days as a rough time frame for when to get rid of it...or at least re-cook it after that.

I use my sense of smell as well...probably not too scientific but like I said, I've never had a problem.

Then again, I cook my meat VERY rare (especially if I intend to re-heat it) and in fact I eat raw meat on a fairly regular basis!

~~~8>



Rare: Meat Labrat: My hero

Posted by
Gregory on August 23, 2002 at 23:34:04:

In Reply to: Re: Meat posted by labrat on August 23, 2002 at 23:21:42:

I didn't want to come right out and say it, but yes, raw meat solves the whole problem
of determining when the meat goes bad (color|taste|smell) and you never have to worry
about how well done it is...



Lightwalking,
Gregory



Re: Rare: Meat Labrat: My hero

Posted by R. on August 24, 2002 at 03:09:01:

In Reply to: Rare: Meat Labrat: My hero posted by Gregory on August 23, 2002 at 23:34:04:

I had to fly to Houston (about 7 hour trip) recently, and I decided to take raw meat with me. The only thing I had to worry about is how people would look at me if they noticed I was eating raw meat. But since I added some strong smelling foods (sauerkraut and lactofermented cucumbers), I decided to eat away from people.



R., ah Wisdom Is Thy name...or maybe not. It depends...

Posted by
Gregory on August 24, 2002 at 04:52:00:

In Reply to: Re: Rare: Meat Labrat: My hero posted by R. on August 24, 2002 at 03:09:01:

I'm almost certain that your fellow passengers appreciated it, even the ones sitting
not sitting next to you. On the othr hand sounds like a missed opportunity to
educate some of your fellow passengers. Personally I would have eaten the
raw meat in full view and take my chances. Maybe hold off on the sauerkraut.
I'm not partial to the smell unless there's a hot dog beneath it, and now
that is a thing of the past. What the hell are lactofermented cucumbers?
Pickles I know about, and even occasional eat...



Lightwalking,
Gregory




Re: Rare: Meat Labrat: My hero

Posted by
Dahlimama7 on August 24, 2002 at 07:46:08:

In Reply to: Rare: Meat Labrat: My hero posted by Gregory on August 23, 2002 at 23:34:04:

I need to be enlightened on eating raw meat. Do you mean totally raw? What about the parasite issue? What are the benefits?




Re: R., ah Wisdom Is Thy name...or maybe not. It depends...

Posted by R. on August 24, 2002 at 10:25:25:

In Reply to: R., ah Wisdom Is Thy name...or maybe not. It depends... posted by Gregory on August 24, 2002 at 04:52:00:

Lactofermented cucumbers could probably be the same as pickles. But since pickles is "an edible product, such as a cucumber, that has been preserved and flavored in a solution of brine or vinegar", I wanted to stress that what I eat are lactofermented cucumbers -- fermented with the aid of lactic acid forming bacteria, not vinegar, which is very often used to make commercial pickles. Various veggies can be fermented this way. So far I've been eating cucumbers and cabbage (sauerkraut). Recently I made fermented salsa, but I haven't tried it yet. I made it during one of WAPF local chapter's meetings.

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Eating raw meat

Posted by R. on August 24, 2002 at 10:35:19:

In Reply to: Re: Rare: Meat Labrat: My hero posted by Dahlimama7 on August 24, 2002 at 07:46:08:

The following sources will give you food (raw) for thought:
http://www.rawpaleodiet.org/ and specifically, http://www.rawpaleodiet.org/rvaf-8-month-physical-1.html and http://www.rawpaleodiet.org/rvaf-parasites-ano-story-1.html. Also, http://www.angelfire.com/ny2/bass/aajonus.html

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How long will it keep?

Posted by ktj on August 24, 2002 at 11:17:12:

In Reply to: Meat posted by GG on August 23, 2002 at 22:31:38:

Found this in "The Kitchen Companion" by Polly Clingerman:
Ground meat, fresh sausage, stew chunks, organ meats 2 days
Poultry 2 days
Ham, sliced 3 days
Roasts, chops, steaks 5 days
Cold cuts 5 days
Bacon, unsliced ham, hot dogs 1 week
Dry sausage 2-3 weeks
Seafood 1 day
Hope this helps-
ktj



Forgot this one...

Posted by ktj on August 24, 2002 at 11:26:02:

In Reply to: How long will it keep? posted by ktj on August 24, 2002 at 11:17:12:

Leftovers and opened packages
Cooked meats and poultry 2 days



Re: Rare: Meat Labrat: My hero

Posted by
Dahlimama on August 24, 2002 at 11:43:36:

In Reply to: Re: Rare: Meat Labrat: My hero posted by Dahlimama7 on August 24, 2002 at 07:46:08:

Thanks, for the links. I'm very interested in this way of eating. This is all new to me and looks like a lot to digest! I have been fighting a parasitic infection for 2 years caused by cooked fish. Also, I have been using Hulda Clark's methods with to get well with much sucess. She recommends cooking eveything to death. SO, you can imagine how this sounds to me. However, I believe the health benefits are there. I'm not closing any doors. I'm definitely interested.



welldone schmelldone to R. and Gregory

Posted by labrat on August 24, 2002 at 16:11:11:

In Reply to: Rare: Meat Labrat: My hero posted by Gregory on August 23, 2002 at 23:34:04:

God, I HATE well done meat! My dad used to say it's a sin to overcook it...I guess that always stuck with me.

I am curious what raw meats you both (Greg and R.) eat.
I love raw beef and eat sushi/sashimi regularly as well. I like my lamb rare too. My eggs over easy or raw in stuff like home made salad dressing or mayo. My spouse even cooks chicken and beef liver pretty lightly. While that freaked me out at first, now I realize that it's the best way to enjoy that delicate meat - if more folks tried it that way, more folks would like it. It comes out creamy and tender instead of rubbery and shoelike!

I have so far not been adventurous enough to do chicken...Greg, I did read "We Want to Live" by Aajonus Vonderplanitz...even though I barely got through the name... Unfortunately, it seemed the entire book was anecdotal. Not that that would make me write it off totally, but in matters such as this, some scientific stuff is nice. I never sent in for the source info either, since it bugged me that he's selling it.

I don't eat pork very often since there isn't a good organic source available to me right now. Not sure it would lend itself too well to raw eating anyway...

~~~8>



Re: Rare: Meat Labrat: My hero

Posted by R. on August 24, 2002 at 18:22:03:

In Reply to: Re: Rare: Meat Labrat: My hero posted by Dahlimama on August 24, 2002 at 11:43:36:

When dogs are switched to BARF (bones and raw food) diets, they are reported to gain/improve health. Are humans SO much different that we must cook everything to death to be healthy? And how come so many indigenous people were healthy dispite regular inclusion of raw flesh in their diets? Eskimo used to rot their fish before consumption. They said it gave them strength and stamina. I think Dr. Clark has a large parasite in her brain that obstructs good thinking :)

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Re: Meat

Posted by Terrie on August 24, 2002 at 21:07:38:

In Reply to: Meat posted by GG on August 23, 2002 at 22:31:38:

No more than 4 days tops!!!

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Re: welldone schmelldone for Labrat

Posted by
Gregory on August 24, 2002 at 21:35:20:

In Reply to: welldone schmelldone to R. and Gregory posted by labrat on August 24, 2002 at 16:11:11:

Beef and beef "sirloin" usually. Sirloin is more tender and less prone to having bits
of bone in it. I like to heat it iu to just shy of brown, and season it with garlic
powder, juice or minced, onion powder and a light dusting of sea salt. I have yet
to find suitable steak (ie tender enough). Something strange happened this
summer and I started eating huge amounts of watermelon. I estimate 1 watermelon
every 2 days. It might have been the heat wave of which there were 4 lasting
about 6 weeks. My appetite for "hot" foods dropped quite a bit, even for the raw meat
and I found myself eating "cool foods" -the watermelon, salads, fresh fruit, and
lots of water. I am wondering if these cool foods have anything to do with
the increase in running more energy. The problem with skating around on
the bleeding edge is that there isn't anyone to compare notes with.
As for eggs, I used to love making Rocky Mountain Toast. If I ever find a safe bread
again, maybe I will make it again. Ezekial Bread caused more problems than it
solved, and the sprouted breads used to give me double and blurred vision. There
is a limit to self-experimentation. Anyway, RMT is toast with the center of the
slice of bread cut out, and an egg poured into the center. (this is done on a griddle)
If you do it just right, the resulting sac is just strong enough to hold a semi-liquid
or mostly liquid center, and that first bite results in an
egg explosion in your mouth.
If you missed, the you use the rest of the toast to sop up the egg. Either way it was
yummy, although it was something of an "acquired taste."

The sushi craze was eith before my time or unappealing. The smell of raw fish never made
my mouth water, and I never "got it." It still doesn't especially with the numerous
resturant closings. Even through I "know" R.'s theory of germ and bacteria formation,
a dirty resturant still turns my stomach. Old habits die hard.

I feel a bit sorry for Aajonus in that he felt is necessary to create even more controversey
for himself by adopting a New Age name that detracts from the very good info he has; maybe
it has something to do with the weird earth vibrations in that part of the country...
I took the ancedotal tale at face value as I sensed that trying to explain his
rationale for the things he did wouild be taken out of context in a purely factual
account. This is definitely a case of taking what you need rather than buying into the
whole theory lock, stock and barrel.

I'm going to have to give the liver a shot. Sounds delish.



Lightwalking,
Gregory

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Re: welldone schmelldone to R. and Gregory

Posted by R. on August 25, 2002 at 01:37:23:

In Reply to: welldone schmelldone to R. and Gregory posted by labrat on August 24, 2002 at 16:11:11:

I eat raw beef, lamb, egg yolks, rare beef liver, and milk (when I can get it at a reasonable price). Beef is Coleman's, from Bel Air. It's not the best kind but pretty good, in my mind. I have been buying stew meat (sold in small pieces). I cut it in thinly, add salt and spices and eat it with butter. Sometimes with lactose veggies or a veggie salad.

I prepare lamb differently. I sear it on sides so that it's very rare (almost raw) on the inside. Also, with salt and spices. No butter, though, as lamb is fatty enough by itself.

Raw egg yolks taste good to me plain, so I just eat them like that... a few a day.

Fish... I buy herring, just raw fish preserved with salt. Sometimes I also eat salmon fish eggs. But since it's expensive here, I don't eat it often.

I try to listen to what I feel like eating. I don't eat something (like fish) because "it's good for me". There are periods of time when I don't want to eat it, so I don't.

Occasionally, I eat baked chicken. My organism has become too sensitive, and seem to get rashes when I eat cooked flesh, so I keep to a minimum.



Re: How long will it keep? (Archive.) Meat

Posted by Walt Stoll on August 25, 2002 at 10:14:15:

In Reply to: How long will it keep? posted by ktj on August 24, 2002 at 11:17:12:

Thanks, ktj.

Namaste`

Walt

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To R. and Gregory

Posted by labrat on August 25, 2002 at 11:16:04:

In Reply to: Re: welldone schmelldone to R. and Gregory posted by R. on August 25, 2002 at 01:37:23:

Thanks for sharing your food habits!

They all sound great! I did find a brand of smoked salmon that says it doesn't have sugar in it, just salt and woodsmoke...that's a treat.

R, what cuts of lamb do you do this with? We've gotten hooked on some New Zealand rack of lamb that's available here and cook that pretty rare...I can't imagine a leg being tender enough and the loin chops are bony...do you use a roast of some sort?

The salmon eggs are available at the sushi bar as well as other fish eggs and raw quail eggs. They are sometimes eaten together with the quail topping off the salmon. And the raw salmon itself is my favorite fish. Sushi fish is generally slightly cured BTW, and may even contain traces of sugar, but I've done quite well with it so I don't sweat it.

If I eat raw beef, it's ground Laura's Lean Beef since it's the only "organic" currently availalbe here. I wouldn't feel as comfortable with the grocery ground beef, though the steaks are a different story.

Gregory, try ribeye steak. It will be tender enough - I sear it on the outside and slice it as thin as I can and then heavily salt it. It's great like that cold, so I'll cook 3 or 4 steaks and do them up that way. Your Rocky Mountain Toast sounds like a fancy way of making what I love to eat - over easy eggs with toast. Have you tried the breads by French Meadows? I have had great luck with a 100% rye bread of theirs. It's found in the freezer section at the health food store. My favorite has sunflower seeds in it as well, but STAY AWAY from the no salt version. YUCK.

We invested in a food dehydrator recently so that we could make jerky for snacks since both my spouse and I are HG folks. I've been experimenting with that and really enjoyed dried tomatoes, beef, carrots...haven't tried salmon or chicken yet, but it's on the list...Parsnips on the list too. That gizmo dries things at such low temps that I am not sure they're considered "cooked". For the jerky it's 125 or something like that...

R. Going back to what I said to Gregory in another post, I think if you are eating a whole foods diet and are feeling well on it, then listening to what your body 'feels' like eating is a good way to go. Within the whole foods parameters of course!

R. (and Greg) you should try the easy cooked chicken liver!!! We do it in a pan with some olive oil and salt. Medium heat and turn the livers so the outsides all get cooked a bit and then turn the heat off and cover for a few minutes. Sometimes they let some blood out at this stage, but inside they're creamy and delicious!

Anyway, thank you both for some good ideas.
~~~8>



Re: To R. and Gregory

Posted by R. on August 25, 2002 at 19:21:21:

In Reply to: To R. and Gregory posted by labrat on August 25, 2002 at 11:16:04:

Lamb I eat is some kind of chops (I just remove the bones). Sometimes there are better cuts for a smaller price, so I get those then.

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Re: Forgot this one...

Posted by R. on August 25, 2002 at 19:23:16:

In Reply to: Forgot this one... posted by ktj on August 24, 2002 at 11:26:02:

I find all that to be off by a lot... in my experience.

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