Paleo Diet: Raw Paleo Diet and Lifestyle Forum
Raw Paleo Diet to Suit You => Carnivorous / Zero Carb Approach => Topic started by: ThatWasJustYourLife84 on August 18, 2010, 12:18:24 am
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I'm trying to keep my entire diet raw, and finally found a source of raw beef suet.
Yesterday, at first, it tasted pretty good....but today it seems to taste awful to me. I'm zero carb due to reactive hypoglycemic problems, so fat is my main source of energy.
Is there anything I can do to make the suet taste better without harming its rawness?
I don't seem to be able to stomach as much raw suet as I could cooked fats before, and it makes me gag after a few bites....
Anyone have suggestions with suet taste? I can eat tons of raw flesh meat, it tastes incredible. It's the fat I have problems with.
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Many people have problems with raw suet, myself included. My option is to go in for fatty raw muscle-meats like raw mutton or to get hold of lots of raw marrow from marrow-bones or plenty of raw tongues(all grassfed of course).
If you can't get the above, either go raw omnivorous or dry the raw suet - perhaps that would work?
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I'm considering warming it up. I love warm beef fat, but cold it doesn't taste that great.
Is there a really low temperature I can warm suet to without destroying the enzymes and making it a toxic fat?
Like if I were to set the stove to warm, or very low and warm up the fat....
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37-40C
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37-40C
Hm. Looks like the lowest my stove cooks is 200 degrees F. I'll have to find another way I guess.
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I fell in love with bison back fat.
Perhaps give it a try.
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I always looooooooved cooked beef fat, and been having a bit more trouble with eating it cold as well. I don't know Celsius, but i used a converter and 40 degrees celsius = 104 degrees Fahrenheit correct? I know that once I ate a new york steak with a nice chunk of fat along the side, though the fat was difficult to eat so I left it in my car.. it gets pretty hot here, and my car heats up pretty easily, so I don't know if it ended up getting heated to over 104 degrees or not, but when I took it out it was absolutely delicious. 100 degrees though seems like a decent enough heat, so if I'm able to obtain any grass-fed fat trimmings I'll probably heat it up to 90 - 100 degrees. >D Probably the best way for me to heat it up would be to leave it out in the sun in the hot summer weather here, at least during summer.
Thanks so much for the safe heating temperature!
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I agree WHOLEHEARTEDLY wolf. The trouble for me is I have serious health issues and am doing this because of a damaged metabolism. I'm worried about losing the enzyme activity and damaging the structure of the fat.
I guess if you cook the fat to around 37 degrees C that's exactly 98.6 F which is what a healthy body temperature would be, meaning this would likely be the optimal temperature for enzymatic activity, not damaging to the enzymes.
So it makes sense that anything over 40 C (which is 104 F) would destroy the enzymes because anything over that is potentially fatal for a human being as well since it would likely start denaturing our body.
That's interesting. I think I'll try cooking my fat to that temp tomorrow and see what happens.
I tried it cold again tonight for dinner, and while it doesn't make me gag as much as processed fats like butter and stuff I still had a tough time with it.
By the way store bought butter is the worst for me. Raw butter is incredible but I can't find a source of it here, but the homogenized/pasteurized butter is the most revolting thing ever. My body literally rejects it every time I try it. I throw it up. Same goes for coconut oil of any kind, although coconut milk I love the taste off....probably because it has a small amount of sugar in it.
I'm beginning to think warmed fat, within that 37-40 degree area is actually potentially beneficial since most meat in the paleo area would have been pretty warm most times when consumed. Correct?
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Okay so. Low setting on my stove is about 200 degrees F.
There's also a warm setting below the low setting. I can't find any info on this on google, but does anyone know around what temp. that would heat up to?
Guess I'll just have to experiment with it tomorrow.
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Does raw fat from meat ever make you sleepy, dream or other effects bringing energy maybe a little bit down? The sleep is probably restorative, the dream I seemed to get from it was actually very good I would say, but I think I may have gotten a headache from it too. Could that be from the fat being aged?
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Just got back from the butcher. Trying to find a good source of bone marrow. They didn't have allot, but gave me what they had. Funnily I got a lecture on my raw meat diet from the butcher. I just placated them and left because I don't feel the need to defend my choice to eat all raw.
I'm going to continue trying to find a better tasting source of fat. Lard makes me throw up, and this suet just doesn't taste very good. Although it does make me feel good.
It's not grassfed, so that may be an issue.
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My butcher is the last person i would tell about eating raw meat, they might decide to take negative measures for my own "good"
Fat always tastes best when just cut. Try to get it the day they cut it and no later.
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Whoa. Okay. I did an experiment.
I turned the oven on warm, the lowest setting. I put a bunch of suet on a frying pan and stuck it on the top shelf. I left the oven door cracked. Left the suet in the oven for about 45 minutes.
I know atleast most of the suet hasn't "cooked" because when I pulled it out it was only luke warm to the touch. However, the texture had changed over from the cold/room temp. texture. It was oily and meaty, and it tasted rich and incredible.
Is there something to this?
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I love when fat turns more clear and is oily. It can't be that bad because I heard the body temperature of a cow is somewhere around 100 degrees F, so how can warming the fat to 100 degrees be detrimental? I don't know how hot your oven got though.
If you want to try something else, how hot does your hot water get? I know the hot water here gets hot enough to painfully burn your skin, and if I leave eggs under the water running hot they start to cook a little, or at least the whites will start to turn opaque rather than see-through. So probably hot enough to at least partially cook.. but I can always adjust the temperature a little lower and if I can find a thermometer, then I could control the temp even more precisely and get it to only 100 degrees. Then I could run things under the hot water or fill a bowl/pot with the hot water and then say keep the fat in a plastic baggy so it doesnt get wet and let it soak in the warm water until it warms up to my liking.
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Well the outside did get just a tad brown, but it still wasn't very warm.
It had a completely different taste warm though. It tasted sweet. Literally sweet and I couldn't get enough of it.
The only thing is I feel bloated (even with a digestive enzyme supplement) afterward, so I fear I may have altered the enzymes a bit.
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My butcher is the last person i would tell about eating raw meat, they might decide to take negative measures for my own "good"
I sometimes get paranoia. What if a person, a butcher wants to "prove" raw meat is unfit for consumption.... I wouldn't tell a butcher either unless I know him well.
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Indeed when I got suet I warmed it to 40C and it made it good.
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Indeed when I got suet I warmed it to 40C and it made it good.
Did you have any problems with digestion or anything?
My body seems to have a harder time digesting it. Either that, or it's a detox reaction to the fats.....
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Well. I have pancreatic issues, and am trying my best to take stress of a weakened pancreas due to years of abuse like alcohol and stuff..
I have a dilemma then. The raw fat tastes pretty terrible and I can't swallow it without gagging, the warmed up fat (which could be slightly toxic) tastes sweet and incredible but seems to overwork my pancreas (I can feel it because the pancreas hurts a little bit and I have constant digestive juice flowing all day).
I take digestive enzymes as well as eat raw, so maybe over time that'll help.
I contacted that bison company about back fat and intend to order some asap to see if I can stand it raw more than the suet.
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I love when fat turns more clear and is oily. It can't be that bad because I heard the body temperature of a cow is somewhere around 100 degrees F, so how can warming the fat to 100 degrees be detrimental? I don't know how hot your oven got though.
If you want to try something else, how hot does your hot water get? I know the hot water here gets hot enough to painfully burn your skin, and if I leave eggs under the water running hot they start to cook a little, or at least the whites will start to turn opaque rather than see-through. So probably hot enough to at least partially cook.. but I can always adjust the temperature a little lower and if I can find a thermometer, then I could control the temp even more precisely and get it to only 100 degrees. Then I could run things under the hot water or fill a bowl/pot with the hot water and then say keep the fat in a plastic baggy so it doesnt get wet and let it soak in the warm water until it warms up to my liking.
Okay, THANK YOU for this suggestion. This opens up my possibilities for fat sources more. I did this. I had to turn on the cold water a little as I could tell it was too hot because it burned. So I got the water pretty warm and held the fat under it for about 15 minutes. Obviously not cooked, but still a little oily and almost crispy and flavorful and it tasted GREAT again. Perfect compromise. Thanks!
I believe this is the way it was meant to be consumed judging by my senses. Not cold, not cooked. Just warm.
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I'm glad I could help! I still haven't even tried it myself yet, lol, glad it works well.
I wonder if it will work as well for marrow? That's about the only good fat source I can find, but I seem to be having a bit of trouble eating it even at room temp.
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:o
I got a huge bag of raw beef fat from my butcher and it's texture is similar to bread but can get slightly sticky in your mouth. It doesn't have any strong taste/smell at all.... maybe someone knows what type of fat this is compared to the stuff you're trying and you could ask your butcher for this type.
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I asked for beef fat trimmings at my grocery store, and they just give me for free all the fat they trim off and throw in a bucket to be thrown away, as much as I want. When cold, I don't know if the consistency would be comparable to bread, as bread is dry and fat is not, but it is soft and thick and chewy and a bit gross in taste. Once I warm it though and it gets a bit melty, it is delicious and the texture is awesome.
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Got my order of Bison backfat today. Just looking at it, it looks much more palatable than the suet.
I'm about to eat some in 15 minutes and will report back my results.
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Okay. Got the backfat. It has allot of protein/muscle meat too which is kind of annoying since I'm trying to watch my protein in take.
I couldn't stop eating it though. It tasted so good. Is all of the yellowish/white part fat, or is some of it protein too? I just want to make sure I'm eating enough fat.
It's hard to eat though. I found the fat difficult to rip off. It was stringy.
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A couple of days ago I decided I wanted to make sure I was eating enough fat, so I ate a couple of huge chunks of suet and that evening, a few hrs after eating it, I suddenly felt really ill and I puked half of it back up. The body's way of letting you know that enough is enough I guess...