Guest guest Posted October 18, 2005 Report Share Posted October 18, 2005 On 10/18/05, Mati Senerchia <senerchia@...> wrote: > Fabulous. I started buying chicken heart years ago (when it was available, > which was rarely - now I can buy them reliably through the co-op) because I > read somewhere that it was a really dense source of CoQ10. They also > require no prep, unlike beef heart, which is delicious but a bother. Do > you have any data on chix hearts? > > Also, if you can guide me to a better database than this one, I'd be > grateful. It's got a huge variety of foods, but not all the info I want on > them: > > http://www.nutritiondata.com/facts-001-02s00ih.html As far as I know, none of the food databases have CoQ10 info. If they do, then they're very bad at getting good Google rankings. I usually use USDA, despite my belief that it's probably next to worthless. Chris -- Statin Drugs Kill Your Brain And Cause Transient Global Amnesia: http://www.cholesterol-and-health.com/Statin-Drugs-Side-Effects.html Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 18, 2005 Report Share Posted October 18, 2005 > > Fabulous. I started buying chicken heart years ago (when it was available, which was rarely - now I can buy them reliably through the co-op) because I read somewhere that it was a really dense source of CoQ10. They also require no prep, unlike beef heart, which is delicious but a bitch to deal with. Do you have any data on chix hearts? > > Also, if you can guide me to a better database than this one, I'd be grateful. It's got a huge variety of foods, but not all the info I want on them: > > http://www.nutritiondata.com/facts-001-02s00ih.html > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 20, 2005 Report Share Posted October 20, 2005 >Does beef heart require prep?? I have been chopping it up and putting >it in a food processor and adding it to meatloaf, and it turns out >great. I don't trim anything off, but it is easier to chop while its >still partially frozen. Just wandering what you mean by 'prep'. What >makes it such a bitch to deal with for you? Unfortunately, you're losing a lot of the CoQ10 that way, since it is destroyed by heat. I'm not sure how much would survive (maybe can shed more light on that) but it would partly depend on how well-done you're making your meatloaf. Not that it's a terrible idea or anything -- meatloaf is easy and can be very tasty. I make some myself from time to time, and I sometimes even toss in some heart. The difficulty with beef heart when you're eating it straight is that it typically comes with all sorts of valve tissue and other nasty stuff still attached, which can be a real PITA to remove. Sometimes they come pre-trimmed, though, which is very nice. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 20, 2005 Report Share Posted October 20, 2005 On 10/20/05, Idol <Idol@...> wrote: > > >Does beef heart require prep?? I have been chopping it up and putting > >it in a food processor and adding it to meatloaf, and it turns out > >great. I don't trim anything off, but it is easier to chop while its > >still partially frozen. Just wandering what you mean by 'prep'. What > >makes it such a bitch to deal with for you? > > Unfortunately, you're losing a lot of the CoQ10 that way, since it is > destroyed by heat. I'm not sure how much would survive (maybe can > shed more light on that) but it would partly depend on how well-done you're > making your meatloaf. Not that it's a terrible idea or anything -- > meatloaf is easy and can be very tasty. I make some myself from time to > time, and I sometimes even toss in some heart. It's probably mild loss. No loss occurs in boiling, and 14-32% loss was fund in Weber (1997) in frying. Baking is probably in the middle. Chris -- Statin Drugs Kill Your Brain And Cause Transient Global Amnesia: http://www.cholesterol-and-health.com/Statin-Drugs-Side-Effects.html Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 20, 2005 Report Share Posted October 20, 2005 > > > > >Does beef heart require prep?? I have been chopping it up and putting > > >it in a food processor and adding it to meatloaf, and it turns out > > >great. I don't trim anything off, but it is easier to chop while its > > >still partially frozen. Just wandering what you mean by 'prep'. What > > >makes it such a bitch to deal with for you? > > > > Unfortunately, you're losing a lot of the CoQ10 that way, since it is > > destroyed by heat. I'm not sure how much would survive (maybe can > > shed more light on that) but it would partly depend on how well-done you're > > making your meatloaf. Not that it's a terrible idea or anything -- > > meatloaf is easy and can be very tasty. I make some myself from time to > > time, and I sometimes even toss in some heart. > > It's probably mild loss. No loss occurs in boiling, and 14-32% loss > was fund in Weber (1997) in frying. Baking is probably in the middle. > > Chris > > -- > Statin Drugs Kill Your Brain > And Cause Transient Global Amnesia: > http://www.cholesterol-and-health.com/Statin-Drugs-Side-Effects.html > Thanks for the relevant info Chris! I also put a few acidic things in my meat loaf, such as my sourdough bread, turned into crumbs, and some a lacto-fermented veggie mix (Daikon, Carrot, and green onion) which I didn't like the texture of raw. I know acids help preserve many things (especially B vitamins) while cooking, and might help preserve coq10 as well. Quote Link to comment Share on other sites More sharing options...
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