No, I\u2019m not kidding. I have found that rare steak offers more\nnutrients and supports a quicker recovery from a stressrelated condition, such\nas fibromyalgia, than any other food. <\/p>\n\n\n\n
First off, what is red meat? <\/strong><\/p>\n\n\n\n We consider beef, venison,\nbuffalo, and elk red meat. Pork,\nchicken, turkey, fish are not. <\/p>\n\n\n\n Isn\u2019t red meat hard to digest? <\/strong><\/p>\n\n\n\n In short no, not unless it\u2019s\ncooked. Rare meat, which is basically\nwarmed, but not cooked, is quite easy to digest. However, when it is cooked to the point that\nit could be used as a hockey puck, which is how most people cook it, well, yes.\n<\/p>\n\n\n\n Isn\u2019t it dangerous to eat rare beef? <\/strong><\/p>\n\n\n\n First off, all properly cared for\nmeat is sterile, except on the outside. \nMicrobes do not normally live in muscle. \nThe area of the steak where the butcher\u2019s knife has cut it could be a\nproblem though. That is why you want to\nsear the top and bottom to sterilize them. \nAdditionally, the stomach is at a pH of 1 which will virtually sterilize\na well chewed piece of meat. If you are\nnot making hydrochloric acid, then that wouldn\u2019t be the case and hydrochloric\nacid will need to be taken with meals. <\/p>\n\n\n\n Why can\u2019t it be cooked? <\/strong><\/p>\n\n\n\n In short, I don\u2019t know. I\u2019ve just found clinically that rare steak\nsupports recovery far better than cooked steak or hamburger. We do know that enzymes inherent in all\nliving things are destroyed with cooking. <\/p>\n\n\n\n Won\u2019t it make my cholesterol go sky high? <\/strong><\/p>\n\n\n\n Not in my experience. I tenaciously follow my patient\u2019s lipid\nprofiles and consistently see abnormal cholesterol and triglycerides actually\nimprove with a diet high in red meat. In\nfact, overall I\u2019ve seen dietary fat have a positive effect on lipid profiles,\nwhich is the opposite of what those making money off of cholesterol drugs are\ntelling people. <\/p>\n\n\n\n Doesn\u2019t beef have all kinds of hormones, antibiotics and other toxins in it? <\/strong><\/p>\n\n\n\n Well, yes, unless it was\nnaturally raised. But so does about any\nfood stuff you purchase. There are a\nmyriad of problems with food production in America. So what does one do? First off, I encourage quantity over\nquality. What I mean is that first focus\non getting the right quantity of the foods you need, then, if you have the\ninclination and resources, worry about quality. \nIf you don\u2019t mind spending 2 \u2013 3 times the amount for your food or have\nan interest in raising your own beef, chicken, fruits and vegetables, go right\nahead. Each person has to create their\nown balance. Additionally, keep in mind\nthat when a body is supplied with adequate nutrients, is well hydrated and\nphysically active, it can deal quite adequately with the toxins that are almost\nunavoidable in today\u2019s world. <\/p>\n\n\n\n Why is it so good for me? <\/strong><\/p>\n\n\n\n The real answer is because you\nhave been genetically adapted to it. In\nother words, if you don\u2019t like that you need to eat red meat then direct your\nanger toward your ancestors. Our\nprogenitors had vegetables part of the year, fruit part of the year and even\ngrains part of the year, but meat was always available and animal foods a\nstaple. As a result, the body has\ncentered many of it\u2019s physiological processes on animal foods, particularly\nanimal proteins and fats. A couple of\nthese include blood sugar, which is actually brain sugar, regulation and\nhormone production. Look at the rise of\ndiabetes, depression and obesity in the United States since red meat and animal\nfat in general has been labeled \u201cbad\u201d by the nutritional \u201cauthorities.\u201d <\/p>\n\n\n\n Additionally, red meat is high in\nthe essential amino acid methionine. \nBecause it is a \u201cmethyl donor\u201d, it is essential for effective\ndetoxification in the liver, because it is incorporated into the \u201cN-terminal\u201d\nposition of all proteins, it is essential in the production of proteins within\nthe body. Vegetables, fruits and legumes\ncontain very little methionine. <\/p>\n\n\n\n How do I cook a steak rare? <\/strong><\/p>\n\n\n\n Start with a hot surface. A briquette grill is my personal\nfavorite. When I cook indoor I use a\ncast iron grill pan, but a flat surface can work as well. To keep the steak from sticking, especially\nif it is a lean cut, I will apply some butter. \nI then grind fresh pepper and apply salt to each side and rub it in with\nmy fingers. Then I place the steak on\nthe grill and, with a \u00be inch thick cut, leave on each side for about 90 \u2013 120\nseconds. If the steak is thinner, the\ntime needs to be reduced. Just long\nenough to take the refrigerator coolness out of the center. When finished it should be warm, but\ncompletely raw in the center with about 1\/8 inch of gray on each surface. If you overcook it, it will \u201cbleed\u201d liquid\nonto your plate. That means that you\nhave ruptured the cell membranes and destroyed some of the delicate nutrients. <\/p>\n\n\n\n But I don\u2019t like the taste of it! <\/strong><\/p>\n\n\n\n Then start out with small\nportions. Over time you will develop a\ntaste for it. I was a vegetarian for 8\nyears and almost threw up when I first ate meat. Now, however, a rare steak is one of my most\nfavorite foods, right up there with ice cream! \n<\/p>\n\n\n\n \u00a92009 Fibro\nWellness <\/p>\n","protected":false},"excerpt":{"rendered":" No, I\u2019m not kidding. I have found that rare steak offers more nutrients and supports a quicker recovery from a stressrelated condition, such as fibromyalgia, than any other food. First … <\/p>\n