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Thanks Nicola!
You've put a big smile on my face.That was really nice of you to post such a cute video to me for my birthday. Was that German the child was singing? I'm going to bookmark that video so I can send it to others.
Craig
Do you still have your gall bladder? If you do, maybe you aren't producing enough bile. Bile is needed to emulsify the fat so that it can be absorbed properly but the undigested gristle does sound like you may have low hydrochloric acid in your stomach.
Prehistoric man had access to the whole animal and the meat would have been bloody so, I don't doubt that at all.
Craig
Because fish is high in unsaturated fat and you said that digestion of beef fat is difficult because it is low in unsaturated fat. That's what confuses me.
I agree with Dr. Groves about the blood and chlorine but he also doesn't believe that excess salt is a problem.
All you can do is experiment with the different advice you've been given and see what works for you. Please let us know if you do decide on any experiments. They'd fit nicely into the Lab Rats forum.
Craig
I'm a little confused. I thought you said on yahoo that fish was even harder for you to digest than beef.
You need chloride to make hydrochloric acid but I never found the chloride part of salt to be a problem for myself. There is about twice as much chloride as there is sodium in NaCl. They are both ions so they separate in liquid. I'm not sure how much Cl meat contains. I've checked the UDSA database and it's not even listed.
Craig