Animal foods are the real superfoods \ stacker news ~charts_and

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Hey here's my view. I am pure vegetarian.

https://m.stacker.news/16500

Thank you for adding this. I don’t think every body processes foods the same way. I haven’t eaten meat regularly in 15 years or so and I immediately felt better upon cutting it out. I feel I can meet all my nutritional needs just fine by eating what my body is craving.

I also like that this shows it’s not only the expensive, exotic fruits and seeds that are superfoods. I do believe eating the rainbow is a good rule of thumb

11 sats \ 1 reply \ @gd 18 Feb

Not ate any meat in over 4 years, I consume almost no animal based products. I’m just about to head out on my 23rd half marathon in 23 consecutive weeks (I eat a LOT of calories).

The most important thing is to get to know your body and give it the things it needs.

0 sats \ 0 replies \ @Enemy_of_the_state OP 27 Feb

What do you eat in a typical day?

0 sats \ 0 replies \ @john_doe 18 Feb

Nice

0 sats \ 0 replies \ @IamSINGLE 28 Feb freebie

That's interesting.

453 sats \ 0 replies \ @Bell_curve 18 Feb

I’ve heard eating pig has health benefits too

140 sats \ 1 reply \ @Signal312 18 Feb

Thanks for this. Now that I'm carnivore, whenever I see anything in mainstream media about superfoods, it pisses me off. That propaganda fooled me for a long time. I ate as much of them as I could. Chia seeds, spinach, almonds, etc. - I felt virtuous when I ate them. But these "superfoods" in particular are not just not superfoods, but are toxic - they contain very high amounts of oxalates, which you definitely need to avoid.

It's crazy how something that you hear about every day, all the time - whole grains are the best, eat the rainbow, limit or eliminate meat - can be so very wrong.

Check out Toxic Superfoods by Sally K Norton. It's all about oxalates, very interesting.

41 sats \ 0 replies \ @Enemy_of_the_state OP 18 Feb

I was the same. The more plants I ate the more bloated, slow, and farting I became. Amazing how we can rationalize this to ourselves once brainwashed.

100 sats \ 0 replies \ @Fabs 18 Feb

How in the fuck does this Garner so many zaps.

151 sats \ 10 replies \ @kr 18 Feb

i have some grass fed beef liver in my freezer, good reminder to cook some up

836 sats \ 4 replies \ @Enemy_of_the_state OP 18 Feb

The best! I heart ❤️, that’s my favorite but not quite as nutrient dense as liver. For liver I salt it a little and fry in butter until rare (though I have had deer liver raw on occaision, not sure if it’s safe to eat beef liver raw.)

240 sats \ 3 replies \ @kr 18 Feb

do you do anything to prep the liver before cooking? i’ve been using a lemon-based water, but wonder if there’s a better approach i could take

701 sats \ 0 replies \ @Enemy_of_the_state OP 18 Feb

Store bought beef liver I just use as-is. It seems to be bled quite well, not super mineraly.

Deer liver I make a brine and soak for a day to get most of the blood out, or it has a little too much flavor!

Make sure you cut it into chunks if it’s a whole liver, or the outer membrane will prevent the salt from drawing the blood out.

0 sats \ 0 replies \ @Enemy_of_the_state OP 18 Feb

This is the prep method if it is a fresh whole liver.

https://venisonthursday.com/clean-deer-liver-cooking-freezing

546 sats \ 0 replies \ @brandonsbytes 18 Feb

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546 sats \ 4 replies \ @brandonsbytes 18 Feb

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21 sats \ 0 replies \ @kr 18 Feb

yes, but not often enough to really know if i’m doing it right. youtube will probably give better advice than i can.

21 sats \ 1 reply \ @Enemy_of_the_state OP 18 Feb freebie

If pre sliced good to go, otherwise slice thin about 1/4”, a little salt on each side, heat some butter or ghee, fry each side about 1 or 2 min, or until the blood stops, whichever comes first. Biggest mistake is to overcook, it makes it tougher. Rare to medium rare it should be as tender as filet mignon.

It’s an acquired taste if you didn’t grow up eating it. Heart is much milder if you need training wheels, and has good stuff like Coq10. Kidney is next level as far as strong flavor, and spleen is definitely not for the faint of heart!

21 sats \ 0 replies \ @brandonsbytes 18 Feb

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0 sats \ 0 replies \ @SwearyDoctor 4 Apr

liver dumplings are delicious, though preparing them... well, if you can do it outside, do.

1/2 ground liver (this will stink horribly), 1/2 sausage meat (open up a ground sausage and put it in; ground beef will do as well). (not half a liver; hlaf the mass liver, half the mass sausage meat)

in butter, fry parsley, onions, and garlic, with a little salt and pepper, mix that with the meat, add an egg. Make dumplings, then boil the dumplings in broth.

goes well with mashed potatoes.

100 sats \ 0 replies \ @StoneCodlHodl 23 Feb

Never forget, Cheerios are "heart healthy"!

https://www.usatoday.com/story/news/health/2024/02/16/what-is-chlormequat-chemical-pesticide-cheerios-quaker-oats/72627355007/

https://www.cbsnews.com/news/glyphosate-breakfast-cereal-still-contains-roundup-ingredient-study-finds/

40 sats \ 2 replies \ @KLT 18 Feb

We love the ancestral blend ground beef that has heart, and liver as well. But generally, we’re all in on a good Ribeye!

0 sats \ 1 reply \ @Enemy_of_the_state OP 18 Feb

I’ll have to try that

0 sats \ 0 replies \ @KLT 18 Feb

It’s pretty good. I say this as someone that is NOT into liver at all but once the liver and heart are grounded together, don’t even notice it.

100 sats \ 1 reply \ @Eobard 18 Feb

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0 sats \ 0 replies \ @Enemy_of_the_state OP 27 Feb

Don’t forget frosted mini wheats And “egg substitute fried in vegetable oil” 🤡🌎

https://m.stacker.news/17799