QuestionHi PaleoGuy,
Thanks to your posts here I downloaded and read The Recipe for Living w/out disease. So I'm a newbie and have been eating raw for about 2 weeks (not 100 %)
1. Bone Marrow... you mentioned that one is really delicious and tastes like butter...I can't find that post now. Would you mind repeating which bones the yummy marrow is in?
2. Frozen meat: I have a refrig/freezer full of organic, grass fed chuck, heart and liver. I have done this up to now because of availability of organ meat and the butchers give me a serious discount for my large order.
AV says frozen meat is not raw meat. I certainly agree that freezing will alter it. Do you have any experience on frozen vs fresh?
Also, a tip I learned from Weston Price has been to mix 75% ground chuck w/25% heart so I have 20 lbs of that (wrapped in 1 lb bits) too!
Pemmican/jerky and dehydrated meat in general. i didn't see anything about this in AV's recipe book. Is this not considered raw meat?
Many thanks for all your help,
Suzanne
AnswerAccording to one article:-
"(Vilhjalmur) Stefansson describes two types of marrow, one type from the lower leg which is soft "more like a particularly delicious cream in flavor" and another from the humerus and femur that is "hard and tallowy at room temperatures."
I've found it quite difficult to order marrow from just the lower leg, as my suppliers often only cut one animal carcase at a time, so I have to get both in order to have enough marrow around at any one time. The drier raw
marrow isn't actually that bad, and I've grown to like it a lot over time.
Re frozen meat:- Here's a file from my group links section which goes into detail re the effects of freezing on food:-
http://www.foodproductdesign.com/archive/1997/0197CS.html
Basically, the general concensus is that freezing causes slight damage to the structure of enzymes in the food. Also, once thawed the prefrozen meat tends to deteriorate much faster than nonfrozen meat as the freezing process ruptures the cell-walls of the food due to ice forming within. Plus, of course, the taste and texture of thawed prefrozen meat tends to be inferior by comparison to the non-frozen variety.Oh, rawpalaeodieters have stated that the purer raw fats(such as marrow/suet/back-fat) tend to be least affected by the freezing process.
My own view is that eating prefrozen meat is not the end of the world and that one has to be pragmatic rather than purist, at times(besides a large number of RPDers I've spoken to re this, have said that they have little choice but to buy mostly prefrozen meat).
These days, I'm usually forced to buy my raw (organic, grass-fed) marrow in prefrozen form and, due to errors from suppliers, have sometimes had to accept meat that's been frozen for a week etc. From my own experience, I'd say that the healing process is only slowed down to a certain small extent, if one eats mostly or only prefrozen meats, and that it's fine to store some raw meats in the freezer for convenience.
Re pemmican/dehydrated meat:- Aajonus is heavily against any food heated above 98 degrees Fahrenheit and doesn't consider such food raw. Other rawpalaeodieters state that 95 degrees Fahrenheit is the upper limit for dehydrating raw meat, with others stating that one shouldn't use dehydrators at all, and just dry the meats out in the wind and the sun, like the Native Americans etc. did. I have never bothered dehydrating meats as I'm dubious about using dehydrators and living in the city makes it rather difficult to sun-dry my raw meats.
Hope This Helps,
RPG
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