Author Topic: digesting fat, culturing beef fat  (Read 1921 times)

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Offline littleElefant

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digesting fat, culturing beef fat
« on: September 18, 2014, 08:38:11 pm »
Hi  :),

I was reading the thread about raw bone broth, what a nice idea :) and thought that it would be great to be able to ferment beef fat and perhaps even eggs . Beef fat gives me a lot of energy and is so relyable in keeping my weight up but I find it hard to digest, harder than any other fat( but I have difficulties with fat digestion in general). Fermented fats like raw kefir or fermented coconut  milk are soooo much more easy and pleasant to digest :P for me. are there any experiences, ideas about fermenting animal fat? And what do you guys do to make fat more easy to digest? 

Offline van

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Re: digesting fat, culturing beef fat
« Reply #1 on: September 19, 2014, 09:28:04 am »
a few ideas for you.   The fat content in kefir most likely isn't any higher than whole milk,,  4-6 percent.   More than likely it's the breakdown of lactose that aids in your digestion, and possible some breakdown on casein, the milk protein.
   Coconut milk ( the liquid inside the coconut) also has minimal fat, if any.   Coconut cream (the liquid from pressed coconut meat) naturally has lots of fat, but almost identical to the fat found in coconut oil, which for most is readily digestible.  Although some here have quite a problem with it.   I have always believed that the oil they've bought may have said it was low temp virgin oil, but I know that in the market place of Coconut oil, a lot goes on...
    The peoples of the north ferment quite a bit of fatty foods with various techniques.  And there has been talk here about it.  I have suggested that for those peoples, staying alive is paramount and the ingestion of oxidized fat would be secondary.   And for some, like whiskey or other fermented foods, one can develop a taste for it, where initially the body most often is trying to have you reject it.   I feel that way about oxidized fats.   

     IF one could ferment the fat without oxidizing it,,   Wonderful!   I don't know how you'd do it.   I know for myself, I simply get more energy when I eat fresh fat from the butcher than fat that has been in my fridge for a few to several weeks.   The same holds true when eating fat  that's been frozen vs. fresh. 
      It's very easy to overeat fat when combined with meat, because meat simply tastes better ( to me )  with fat.   And the combination can lead to overeating too much of both.   One way to see how much fat you can eat and digest well at one sitting is to simply eat fat plain.   In some time the taste and desire to eat more will change.   That will be an indication as to how much in general you can eat.   Fro me that amounts changes often.   
     
      I also go in and out of the practice of grinding my fat and placing it in a bowl and placing that bowl in a large pot of water at body temp for about 20-30 minutes.   Most of it will melt and the rest will be very soft.     Again, mixed with meat, it is very easy to too much of both.    But for me I've found to derive most of my energy and thus calories from fat, I do better if I eat it more often through out the day rather than just one or two meals.   And hence the same with protein.   I try to eat so that I never feel full and the need to rest.      And of course some here will do better eating just one meal a day.    But experimentation is the way to find out what works for you.     I also wait till I'm hungry, have no set times to eat, but again, I eat less than I would if I didn't tell myself to stop ( so easy to keep shoveling it in, thinking more is better).    I really like the idea of eating just what the body needs.   We often here about the anti aging benefits of fasting, or severely reducing caloric intake. 
Much of the benefit Could simply come from reducing the constant overload of eating more than our body needs at one meal.   Remember the body can't store proteins, and excess fats I believe also pose a disposal burden on the body.      My two cents worth.

Offline littleElefant

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Re: digesting fat, culturing beef fat
« Reply #2 on: September 20, 2014, 03:15:18 am »
Thank's a lot for your repay, Van.
Fermenting beef fat without oxidizing  it might be the problem, indeed -d;I don't like oxidized fat neither and me also I avoid frozen meet and fat more and more, it does not feel the same after being frozen.

How you consume your fat sounds very appealing, I will try to eat it like this without mixing it like I usually do in my biiiig salads with lots of meats and oils or avocado or coconut cream >D

do you eat meat with salads; veggies, are you low carb, ketogen?

I love your Idea about eating littel, not even to satiety; I'm a total overeater due to my long raw vegan underweight time. I have to adapt to the new situation that I'm wellnorished now, no need to overeat. I still make myself suffer every day because I eat tooo much and than I feel nauseous or very anxious or have stomach pain. That is so so so stupid  ???

Offline van

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Re: digesting fat, culturing beef fat
« Reply #3 on: September 22, 2014, 10:14:31 pm »
Yes, hard to break the 'habit' of overeating.  It's almost expected of people, especially when eating out with friends to eat, and eat and eat..   I don't eat a lot of vegs.   and I usually eat them separately, as in before eating meat, and then waiting till I'm hungry again.   But I'd find out for yourself what works.   Especially if you're overeating meats and fats, veggies for me will dilute the digestion ability. 

 

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