Re: innards for beginners?

[Guest guest]

I am reading the Metabolic Typing diet and am fully a Protein Type. The

author lists organ meats as most recommended for this type. I am very

squeamish about trying them but know i can do it. Can someone recommend

which organs and which recipes are mildest for beginners like me? After

reading the kidney thread i don't think i'll be eating that at all. Pate

seems like a good place to start, but now that i'm gluten-free i'm wondering

what i'll spread my pate on. I'm looking for tips on that too. Thanks in

advance,

Elaine

[Guest guest]

Nourishing Traditions has a recipe for heart kabobs (antichuchos). It is

DELICIOUS. It tastes like a strong flavored steak but has a bit of a denser

texture, kind of like liver.

The recipe calls for annatto, which I didn't have and left out. It was

wonderful anyway. Then I found some annatto and used it the next time, but

it didn't really add anything, so feel free to leave it out.

Jill

> I am reading the Metabolic Typing diet and am fully a Protein Type. The

> author lists organ meats as most recommended for this type. I am very

> squeamish about trying them but know i can do it. Can someone recommend

> which organs and which recipes are mildest for beginners like me? After

> reading the kidney thread i don't think i'll be eating that at all. Pate

> seems like a good place to start, but now that i'm gluten-free i'm

wondering

> what i'll spread my pate on. I'm looking for tips on that too. Thanks in

> advance,

> Elaine

>

>

>

>

[Guest guest]

Oh, by the way, I have also had pate spread on slices of cheese. It's a

little much...maybe a little TOO rich. But it works. I guess you could also

do it on rounds of summer sausage. Celery would be good too, I think.

Jill

> Nourishing Traditions has a recipe for heart kabobs (antichuchos). It is

> DELICIOUS. It tastes like a strong flavored steak but has a bit of a

denser

> texture, kind of like liver.

>

> The recipe calls for annatto, which I didn't have and left out. It was

> wonderful anyway. Then I found some annatto and used it the next time, but

> it didn't really add anything, so feel free to leave it out.

>

> Jill

>

>

> > I am reading the Metabolic Typing diet and am fully a Protein Type. The

> > author lists organ meats as most recommended for this type. I am very

> > squeamish about trying them but know i can do it. Can someone recommend

> > which organs and which recipes are mildest for beginners like me? After

> > reading the kidney thread i don't think i'll be eating that at all. Pate

> > seems like a good place to start, but now that i'm gluten-free i'm

> wondering

> > what i'll spread my pate on. I'm looking for tips on that too. Thanks in

> > advance,

> > Elaine

> >

> >

> >

> >

[Guest guest]

@@@@@@@@@@@@@@@@@@@@@@@@@@

--- In , " Elaine " <itchyink@s...>

wrote:

> I am reading the Metabolic Typing diet and am fully a Protein Type.

The

> author lists organ meats as most recommended for this type. I am

very

> squeamish about trying them but know i can do it. Can someone

recommend

> which organs and which recipes are mildest for beginners like me?

After

> reading the kidney thread i don't think i'll be eating that at all.

Pate

> seems like a good place to start, but now that i'm gluten-free i'm

wondering

> what i'll spread my pate on. I'm looking for tips on that too.

Thanks in

> advance,

> Elaine

@@@@@@@@@@@@@@@@@@@@@@@@@@

you could use pate like the Koreans use miso: smear it on a chunk of

meat and wrap it up in some lettuce. or add it a soup after you take

it off the stove. you could also use it as dip for stiff veggies.

you could also use it as a salad dressing. i've never had pate, so

i'm just kind of speculating.

i think heart, brain, and sweetbreads are generally liked by most

people. heart is actually muscle meat, and it's really delicious.

organ meats are probably good for everybody, regardless of how you're

classified by some broad-stroked pop diet theory...

mike parker

[Guest guest]

--- In , " Elaine " <itchyink@s...>

wrote:

>

> After reading the kidney thread i don't think i'll be eating

> that at all.

Not a big fan of " eau d'urine " , are you?

[Guest guest]

@@@@@@@@@@@@ Elaine:

> I thought the quiz was practically

> miraculous in typing me, considering how ashamed i've been my whole

life of

> my natural nutrition leanings.

@@@@@@@@@@@@@@@

ashamed? isn't that just about some unfortunate cultural context,

not the facts of your body?

mike parker

[Guest guest]

--- In , " Elaine " <itchyink@s...>

wrote:

>

> You think metabolic typing is pop theory? I thought the quiz

> was practically miraculous in typing me, ...

People say the exact same thing about their horoscopes.

[Guest guest]

--- In , " Elaine " <itchyink@s...>

wrote:

Can someone recommend

> which organs and which recipes are mildest for beginners like

me? After

> reading the kidney thread i don't think i'll be eating that at all.

Pate

> seems like a good place to start, but now that i'm gluten-free

i'm wondering

> what i'll spread my pate on. I'm looking for tips on that too.

--------Is this 6 ft. tall Elaine from nativefamilynutrition? Hey there!

I just tried New Zealand lamb sweetbreads for the first time

yesterday, and they weren't bad. Sally Fallon says they're a good

organ meat to start with since they have a milder flavor than liver.

I dredged them in gluten free millet flour (not something I would

normally eat, but I had to make sure I got those thymus glands

down since I need them for health reasons) and fried them in

butter and olive oil. They tasted pretty good... at least on the right

side of edible:-) A little like chicken nuggets, so they probably

would have been good dipped in a mayonnaise sauce (I drizzled

lime juice on them). There is a lot of yummy sounding recipes

for sweetbreads in NT and on the internet, but I didn't make them

because many called for cream (which I can't eat), or stock,

which I need to make.

I'm interested in trying the liver and rice recipe in NT as well. I

like the flavor of liver, but find the texture slightly off-putting, so

this might be a way to make eating liver more palatable. AND a

way to make brown rice more digestible for me.

Good luck in your foray into " variety meats " !

[Guest guest]

> Can someone recommend

> which organs and which recipes are mildest for beginners like me?

The NT chicken liver pate recipe is a winner with me. It's VERY rich,

though, so careful not to eat too much in a sitting. (I did--major

tummy ache). You can spread it on rice crackers or celery.

Lynn S.

-----

Lynn Siprelle * Writer, Mother, Programmer, Fiber Artisan

The New Homemaker: http://www.newhomemaker.com/

Siprelle & Associates: http://www.siprelle.com/

People-Powered ! http://www.deanforamerica.com/

[Guest guest]

Admit I'm not a big organ meat eater. Liver a few times a month. Had them

all growing up except for kidneys. Those were given to the neighboring

English woman who would soak them as was mentioned. Had forgotten that.

Sweetbreads are my favorite. Being a butcher/meatcutter's daughter there

isn't much l trust after seeing the changes in livestock treatment in the

last 40 years. If l looked hard enough locally l'd probably find suitable

besides my annual source. If you're looking for high purine, Elaine try

mussels .Real easy and quick to steam open in an inch of water in a flat

bottomed pan. Dipped in melted butter, yum! Don't remember if you read

Metabolic Man, 10,000 Years from Eden in Switzerland when this came up

before. There is a larger list of purines in there.Pretty sure its in list

archives.Been meaning to post for who asked question few weeks back

on MTD and purines. Her saying her ancestry was Russian made no sense to me

and to her testing metabolic carb type. Would need fatty fishes like

mackerel, sardines, full fat yogurt like that eaten by a Russian mountain

people that had many centarians.

Wanita

>I am reading the Metabolic Typing diet and am fully a Protein Type. The

>author lists organ meats as most recommended for this type. I am very

>squeamish about trying them but know i can do it. Can someone recommend

>which organs and which recipes are mildest for beginners like me? After

>reading the kidney thread i don't think i'll be eating that at all.

[Guest guest]

--- In , Wanita Sears <wanitawa@b...>

wrote:

> Her saying her ancestry was Russian made no sense to me

> and to her testing metabolic carb type. Would need fatty

> fishes like mackerel, sardines, full fat yogurt like that

> eaten by a Russian mountain people that had many centarians.

The mountain people renowned for their longevity to

whom you refer here are the people of the Caucasus

mountains. The inhabitants of this region are mostly

Caucasians, Turks, Iranians and Armenians, and most

are offended if referred to as Russians. They are

often incorrectly referred to as such in Western

sources because their territories were once part of

the Soviet empire, but they are not actually Russians.

[Guest guest]

Is mercury a concern in mussels? Thanks for reminding me of those two other

books. I have been meaning to read them.

elaine

>Elaine try

> mussels .Real easy and quick to steam open in an inch of water in a flat

> bottomed pan. Dipped in melted butter, yum! Don't remember if you read

> Metabolic Man, 10,000 Years from Eden

[Guest guest]

> Is mercury a concern in mussels?

Generally not, it exists but not in high concentrations in shell fish.

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