| Archive for Active No-Carber Forums A veggie-free zone |
| paleogirl |
Moving to raw!So I've been carb-free for quite a while now, but I want to raise the bar and move towards raw. Sashimi seems like a good starting point, since I eat that regularly anyway, and can buy it locally from the place that supplies all the local sushi restaurants. It's damn good and usually under $10/lb for salmon or tuna.A few questions... 1. Anyone know how I'd do if I ate purely sashimi for a week? ie: in terms of getting enough fat? There's 5g of fat in a raw egg yolk... how much fat do we need? I'd like to sort of kick-start things on the raw front, so sashimi seems like the way to go. How much sashimi do you think I'd need? I could stand to lose about 10lbs at the moment, currently 125 and should be nearer 115. 2. I eat rare steaks but would love to move to raw. Is it as simple as buying grass-fed filet mignon and just searing the edges? 3. Raw eggs... I'm actually sensitive to cooked eggs, particularly the whites, but I've read that raw yolks are less allergenic. I'm not allergic, just sensitive, ie: they send me to the bathroom!... but if I don't eat them for a few weeks I can have them again for a while, then eventually the sensitivity returns. Anyway, I just braved it and put a yolk in a dish and had my first taste. Just like runny yolks except cold. I added some cinnamon powder to make it a little more interesting... I'm slowly dabbing away at it, a little scared that it might make me feel bad, but we'll see. I REALLY, REALLY want to get egg yolks back into my diet. I would love to be able to make the raw egg smoothies mentioned here on the board. |
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| Avalon |
Hey Paleogirl,
Not a clue how much fat you would need. But I do know there's a truck load of healthy fat in Saba(Mackerel) and one of my faves.
Depending on who you listen to you might not even have to sear. It's said freezing for two weeks will do the trick, or boiling for 60 seconds. Over the last year the meat I've eaten was either the buffalo tartar, so no searing there, and chuck steak cut into small pieces sprinkled with soy sauce and italian seasonings, also no searing. It is a little scarey. Even searing might not guarantee anything- but it is living a thrilled life for sure 
Yolks are so much fun! And I can't believe that I can't get anyone close to have one with me. Cowards! There's so many ways to have a yolk. Add a little flavoring and it's a great dipping sauce! Melt in some butter and forget-a-bout-it! I love it most over the tartar though. I love shooting one in a shot glass. Line up a couple of shot glasses with yolks, then a couple with Tequila, just kidding 
Congratulations on your courage! Oh and the fine print is always- 'Good luck with that'. heh heh. |
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| paleogirl |
Thanks Avalon. 
So far so good on the raw yolk challenge, by the way. Feel absolutely fine. Tomorrow I will purchase 2lbs of sashimi. I can only get tuna and salmon though, no mackerel (at least not sashimi grade). I'll see how I feel eating that and more raw yolks. I'd love to try tartare too. Guess I'm gonna move this over to the journal section. |
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| ReddyMcMeaty |
Do you want it moved over into the journals or the challenge section?? I'll do that if you want.
If you're worried about your nutrient ratios just look up the food you're eating in fitday, it will break it down so you can see what percentage comes from what.. Honestly if you trust the butcher then there is no need to sear the steaks if you don't want to, and I believe that the longer you eat raw stuff the less likely you are to "catch a little bug" meaning get the shits for a day over some raw meat. |
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| paleogirl |
Thanks Reddy - you can leave the thread here, I will just add my new plan to my journal, or actually probably start a challenge! I'd like this here so newbies can see it.
My butcher is just the Whole Foods butcher. They have grass-fed filet mignon, NY strip steak, top sirloin I think and ground beef. Should I buy the grass-fed ground beef or should I get them to grind up a steak? I'm pretty excited to start this! 
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| ReddyMcMeaty |
If i wasn't sure I'd have them grind up a hunk of meat to eat it raw, ground. If you can talk to them, tell them you'd like to make steak tartar on a regular basis and the ground beef is consumed raw.. do they think that their raw ground beef is consumable raw or should you have a chunk done. I'd never eat the raw ground beef from my butcher because it's just scraps from the hunks of beef that people ask for pieces of and the scraps have been handled so many times that it's just icky to me. I wouldn't eat my supermarked ground beef because I don't know anything about them, but I do eat their ground beef which is designated for tartar because I assume the handling should be safe since it's supposed to be eaten raw. | ||||||
| Avalon |
It would probably be safer if you did it yourself. And it's very easy actually. The common way is to use a conventional manual $30ish meat grinder (less in a thrift store) or use a food processor or Oster chopper- much easier to clean and great for single portions.
Your own quality control will make this more enjoyable. And the name PALEOGIRL will live on in the historical documents of MAN/WOMANKIND ECHO ECHO ECHO
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| ReddyMcMeaty |
Just mentioning that my meat grinder is a huge pain in the ass, it was 50 Euros and I hate it. A manual grinder was highly recommended on this forum by Scout Finch for ease of use and cleaning. I don't like the texture that a food processor gives me, I like the strings of meat that you get from a grinder. | ||||||
| adwred |
I like meat hand chopped (like with two knives), best. That's how tartare is supposed to be prepared and it really does have the best texture. Not obliterated, the way it is in a grinder. It does take time and patience, but it's worth it, especially if raw meat is all you're eating. I'm surprised you like those strings, Meg - they gross me out! Just a reminder that the meat is extruded out of something.  Barf!
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| ReddyMcMeaty |
Well I don't like the mouth feel of raw meat anyway, I think the grinding it diguises it somehow. Swallowing in small chunks is fine, but chewing tender raw meat is kind of gross for me, the texture of raw heart best since it's so tough without having sinews. I hate to feel gristle too... the tartar grind is actually quite thick though, several millimetres per strand. | ||||||
| Avalon |
Reddy wrote:
I agree the texture is granular from a chopper. And manual grinders are a pain to clean. And adwred, when not eating the Buffalo Tartar that has already been ground and vaccum sealed for me, I was eating the meat mostly as you say, hand cut. I often used kitchen scissors to do the job, and found semi frozen meat the easiet to slice, including sashimi. |
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| Avalon |
Another option, which of course isn't 'fresh' is to buy frozen organic beef patties. Thaw one, spice it up(or not) and top it with yolk. Quality meat, freezing may have killed devil worms, and you can eat as you go.
Damn I may have to buy some Buffalo today! Paleogirl, have you seen Dehmelt's Buffalo recipe? Probably as I can't shut-up about it- but just adding chopped Brazil nuts in, gives a terrific crunchy to the chopped meat. And since Buffalo is less fat than beef, the nuts and yolk 'beef' it up a bit
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| paleogirl |
Actually, I was gonna ask about this... I have a freezer full (or did, fdon't have many left now!) of US Wellness Meats 75% lean grass-fed patties. I have been defrosting a pack (4 patties per vacuum pack) every day and grilling them rare, but do you think they'd be ok raw? Here's what I got: http://www.grasslandbeef.com/Detail.bok?no=23 Oh and yes, I saw that recipe - your photo of it was actually what kick-started my idea of trying full raw!
UPDATE: I just called them, and although the girl had to say "we recommend cooking them", she added that "a lot of people do eat them very rare - or raw..."  Guess I'll give it a whirl!
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| Avalon |
Looks very good. And the handling fee looks reasonable. If you've been eating them rare already, chances are good that if there was a problem, you'd have experienced it by now. That is if all the patties are from the same batch. It's a risk. But I do know i've been eating burgers/Prime Rib rare to raw my whole life, and my biggest food poisonings were from cooked food. That recent Wendy's episode was horrible! And a Cream of Broccoli soup that nearly killed me a few years back. I agree with Reddy and I hope that by eating the meat this way we will strengthen our resistance against...this 'stuff'.
And I take very good care of the worm growing in my someplace  . I think it must like WINE!
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| ReddyMcMeaty |
Paleogirl's extremely lowcarb diet will be even further resistance to any nasties if there are any, as her gut flora will not be messed up do to sugars and veggie junk being in there decaying.
Without working up to it I was eating high meat at one point... I don't think raw meat is as risky as cooked old meat. But that is just my opinion. |
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| paleogirl |
Well kids, I did it! In at the deep end. Check out my journal... (Warning: MEAT PORN!)
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