Active No-Carber Forums

adwred · Posted: Wed Jul 02, 2008 7:59 pm Post subject:

I've never done great with vacuum-sealed meat. I always get amine/glutamate-type reactions from it. Also, I suspect they spray some of that factory meat with sulphites to keep it pink, which I also react to. It's great if you tolerate it well, though. Yup

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Carnation · Top Carnivore Joined: 15 Dec 2007 Posts: 3403

Officially in the industry, cryovac'ed meat is considered "wet aged."

Trem · Posted: Thu Jul 03, 2008 1:54 am Post subject:

I wish that I could get grass-fed but I can't find it anywhere in my area at a reasonable price. My two main options are the cryovac'd meat at Costco or the individual cuts at the supermarket which I think are loaded with red dye to make their appearance better. I really need to move, lol.
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Carnation · Top Carnivore Joined: 15 Dec 2007 Posts: 3403

Trem, have you ever ordered off the internet? Or maybe found a farm where you can buy half or a whole beef, or a small kind of animal if you are short on space? You may have to drive a little bit, but the meat comes out to be very inexpensive. We drive out to a farm that's about 2 1/2 hrs. away to get our beef. It turns out to be just a little over $2/lb. It sounds like a lot of money when you're paying for the whole thing, though. We ate roadkill for a year in order to save up enough money.

Carnation · Top Carnivore Joined: 15 Dec 2007 Posts: 3403

Or if you're not specifically looking for beef, you try looking on craigslist or freecycle, and find hunters who are giving away their meat.

Trem · Posted: Thu Jul 03, 2008 2:24 am Post subject:

Carnation · Top Carnivore Joined: 15 Dec 2007 Posts: 3403

The other advantage of order a whole or half animal is that you can have it cut however you please.

waywardsister · Posted: Thu Jul 03, 2008 4:10 am Post subject:

Carnation · Top Carnivore Joined: 15 Dec 2007 Posts: 3403

Also, sometimes people will offer free or super low cost meat if you offer to help butcher. They usually advertise this.

Kristi31 · Top Cat Joined: 24 Nov 2007 Posts: 377 Location: Montreal

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jl53563 · Posted: Fri Jul 04, 2008 11:39 am Post subject:

Free · Top Cat Joined: 18 Jun 2006 Posts: 346

adwred · Posted: Fri Jul 04, 2008 6:26 pm Post subject:

I guess we're just the lucky ones, Free. Wink

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Matt · Virgin Viper Joined: 22 Apr 2008 Posts: 14

A quick question..... Don't all supermarkets, restaruants, and butchers receive the meat cryovac'd and then cut them up from there and put the individual cuts on display? I believe Bear mentioned it in his thread somewhere. I could be wrong but I always thought that was the method of shipping meat.

adwred · Posted: Fri Jul 04, 2008 7:07 pm Post subject:

Depends on the quality of your butcher shop. Small butcher shops or high end stores like Whole Foods often carry dry-aged beef, which tends to be a bit more aminey, but has a better flavour, which is why you'll find it at quality shops, over the wet-aged stuff. Also, sometimes butchers will use un-hung beef trim for their ground beef (it doesn't need to tenderize through aging if you're just going to grind it), which makes it significantly lower in amines, especially if you buy and eat it within a day of processing. You can't guarantee that without asking, though. Ground beef is by no means a guarantee of a low-amine product.
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I'm a vegetable-eater by proxy. I make sure to get 5-10 servings of herbivore per day.

adwred · Posted: Fri Jul 04, 2008 7:15 pm Post subject:

OK, real talk. This is not directed at anyone in particular, but something I've been meaning to mention and since we're on the topic ...

My belief is that A LOT of food chemical intolerants are amine- and glutamate-sensitive (they go hand in hand with salicylate sensitivity), but focus only on eliminating salicylates. Even though eliminating salicylates is a great way to reduce reactions and can actually provide a lot of relief on its own, there is no such thing as a half-version of the elimination diet. You just can't pick and choose what to eliminate and expect reliable results.

Once you know if you react, then it's fine to add whatever you want back in - as long as you've educated yourself as to what your threshold is. But to say 'I just know amines aren't a problem for me' or 'I don't seem to have a problem with ______ (fill in the blank)' is a dangerous thing because it can really confuse you in the long run when you're mysteriously reacting on an otherwise very clean clean diet.

Just a word of warning to all failsafers!
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I'm a vegetable-eater by proxy. I make sure to get 5-10 servings of herbivore per day.

ReddyMcMeaty · The Boss Joined: 20 May 2006 Posts: 5369

no one in particular....
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adwred · Posted: Fri Jul 04, 2008 7:21 pm Post subject:

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Free · Top Cat Joined: 18 Jun 2006 Posts: 346

For me it is the amines, and glutamate's that cause the most severe reaction. Salicylates are somewhat more unpredictable.

That is why I don't eat out, most restaurants serve aged beef. I will do it on occaision, but it is like playing russian roulette.

I buy all my meat from Whole Foods (and avoid their aged stuff). I even have problems with Chicken, if I leave it in the fridge more than a couple days.

Matt · Virgin Viper Joined: 22 Apr 2008 Posts: 14

Geez, I may actually have a reaction to cryovac'd beef but I just never realized it because that's all I've been eating since I started getting into zero-carbing, lol. Does anyone know if aged eggs have an effect with amines at all?

adwred · Posted: Fri Jul 04, 2008 8:57 pm Post subject:

Raw eggs seem to keep really well, as long as you eat them within the first two weeks or so. Cooked, they amin-ify pretty quickly.
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I'm a vegetable-eater by proxy. I make sure to get 5-10 servings of herbivore per day.

ReddyMcMeaty · The Boss Joined: 20 May 2006 Posts: 5369

Yeah just lingering in this thread to drool at Free.

You don't need a family do you? I'll bring one right over.
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"Man lives on one quarter of what he eats. On the other three quarters lives his doctor."

Free · Top Cat Joined: 18 Jun 2006 Posts: 346

Reddy, you are a sweetie. Yup

Sherlock Holmes · Newbie Joined: 25 May 2006 Posts: 2

Out of curiosity, who runs the SatFat group?

LOOPS · Top Cat Joined: 31 May 2006 Posts: 367 Location: CHILE

um yeah Free - is that you?!!

Holy crap. That's all I can say. Man you are RIPPPED.

adwred · Posted: Sat Jul 05, 2008 3:29 pm Post subject:

Ripped to shreds. Yup

The groups is run by two women - Kata and Mary.
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I'm a vegetable-eater by proxy. I make sure to get 5-10 servings of herbivore per day.

LOOPS · Top Cat Joined: 31 May 2006 Posts: 367 Location: CHILE

will someone please turn down the heat in here.

On a different note...ahem...I just restarted my chicken liver kick. Last time I was doing chicken liver and liver tabs I dropped weight and got a lot of energy. Maybe that will help matters for me.

Good news is I played tennis yesterday and my leg isn't hurting today. I've been eating more carbs (not much more) still - and lots of fat and whatever protein I want. Still doing high fat. I was a bit of a mean machine on the court as well - don't seem to have lost much power at all. After all the swimming I do I am still looking quite built up top, despite not working out THAT much.

Anyone here into kelp tablets? I read they are great for the old thyroid. Guess you still have to be careful though.

Oh, and the general trend for my weight since adding back a few carbs - it has gone down a little. I'm now at 64.4 kilos, which is 2.5 lower than my highest doing zero carb.

Free · Top Cat Joined: 18 Jun 2006 Posts: 346

adwred · Posted: Sat Jul 05, 2008 7:53 pm Post subject:

I think instead of that meat picture at the top of the board, there should be free's ripped avatar.
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I'm a vegetable-eater by proxy. I make sure to get 5-10 servings of herbivore per day.

ReddyMcMeaty · The Boss Joined: 20 May 2006 Posts: 5369

Free we need a thread of you in the picture section.

Sooooo, you're coming to our carnivore gathering, right?
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"Man lives on one quarter of what he eats. On the other three quarters lives his doctor."