Red Meat

[klzigler]

I am starting to have IC Flares from red meat... Does anyone else experience this or know how to stop it?
Thanks,
KayLee

[Saveena]

Spices

Could it be the spices or something you are using to prepare the meat?

[fallenTXangel]

I'm thinking the same thing as Saveena. I can eat just about any animal out there (but don't lol I can't eat Bambi or Thumper). But it's all about the prep. Last night my darling fam had steaks made with montreal seasoning and worcestershire sauce. Mine was done with garlic and a bit of salt and pepper. I was soooo jealous. But it wasn't worth the pain

[Saveena]

Mine was done with garlic and a bit of salt and pepper.

In addition to the salt, pepper, and garlic, try adding just a pinch of dried oregano. I added it the other night to a rib eye and OMG, it was the best steak I've ever had! I didn't put enough on there to taste the oregano as a solitary spice... just enough to give the flavor another layer. Wow!

I've also used a little rosemary on my steaks. I prefer rosemary with lamb, roast beef, and chicken, but it was still very nice. Can't wait until it warms up enough for me to have fresh herbs in pots again!

[Julie B]

Rosemary and basil are my favorite herbs.

It sounds like it is every time you eat red meat now....does it matter the form? What about trying organic beef or buffalo? Might be a way to check if it is something IN the beef, or if it is universal to red meat.

[Saveena]

Julie makes an excellent points. Some meats are injected with salt, broth, etc to make them taste better. A prime example of this is chicken and ham.

I also second the suggestion of grass fed/organic meats. You will cut out unnatural feed practices and the possibilities of antibiotics and GMHO. I wish I could afford to feed this to my family all the time! I would love to say good bye to the McDonald's feedlot. BTW, if you don't know what I mean by that, watch the movie "Food, Inc."

Grass fed beef is lower in fat and calories. You get 2-6 times more omega-3 fatty acids in beef and in eggs it can be as much as 20 times higher. Additionally, there is "higher levels of another type of fat (conjugated linoleic acid) that's thought to reduce heart disease and cancer risks." That quote is from the Mayo Clinic's website.

Finally, grass fed animals are safer than conventionally raised animals. From the Eat Wild website: 100 percent grass-fed animals have an extremely low risk of BSE That is because their diets contain no animal by-products or other unnatural ingredients... grass-fed animals may lower your risk of two other food borne illnesses, campylobacter and E. coli.

I've included several of the links I used to research this post:

http://www.mayoclinic.com/health/grass-fed-beef/AN02053

http://www.americangrassfedbeef.com/grass-fed-natural-beef.asp

http://www.eatwild.com/animals.html

http://www.eatwild.com/foodsafety.html

[ICNDonna]

I don't usually mention it because most ICers tolerate it very well, but garlic is a problem for me --- I'm the unusual one.

Donna

[bubbe1]

Red Meat

Hi,
The only red meat I use is from Trader Joe's. Their meats are pretty pure, from what I can tell and I do well with them.
Seveena, that's interesting, though, about the grass fed beef and chicken. I think I'll look into that further.

Donna,
You're not alone. Garlic bothers me too.

Laurie

[Julie B]

Whole foods also has a nice selection of grass fed or free-range meats. It is at a premium though. I am hoping, just like organic farming of produce is taking off, that when more people engage in these growing practices and the demand increases, there will be more available for everyone at lower prices.

Saveena, I sent you a private message. Please let me know what you think!

[jackempke]

Re: Red Meat

I have trouble with nuts, seeds, and tonight I'm having a nasty flare after eating an organic, grass fed burger. Quite miserable.