Although the Primal diet pretty heavily features vegetables, we also love us some meat. Read on to learn top tips for selecting, storing, cooking and serving meat:
What can we say? We’re on a soy kick this week. And this time we’ve been wading through the likes of no-meat loaf and veggie riblets. It has led us to this realization. What’s worse than not getting your protein from meat? Getting it from soy. What’s worse than getting it from soy? Getting it from highly processed soy products – especially those freaky riblet things.
You’ve seen the stuff – tofurky, et al. We realize we speak only for ourselves, but we scratch our heads at the cultish enchantment with these products. We’re going to go out on a limb here and declare the following: not only is tofurky not meat, it’s not a healthy, let alone attractive, alternative to meat. Oh what the hey? None of it – not tofurky, not riblets, not smoked BBQ veggie patties, Love Burger (now there’s a boxed wonder), tofu hot dogs, veggie loaf, Morning Star links, Morning Star patties, Chik’N wings, Boca burger, Boca anything. There it is. We’ve said it.
While it is often said that imitation is the sincerest form of flattery, when it comes to imitation crab meat, that’s actually far from the case! But to understand why imitation crab is not the way to go, we must first understand exactly what it is…
To create imitation crab meat, manufacturers typically start with a base of Alaska Pollock (also known as Walleye Pollock, Whiting or Snow Cod). This fish is chosen primarily because it has a mild flavor that allows it to easily take on the flavor and texture of traditional crab meat, but also because it is readily available and is cheap to buy and process. To create the crab meat, manufacturers skin and de-bone the fish, mince it and then leach it of water to create a thick paste known as surimi. But we all know a fish paste isn’t going to cut it, so manufacturers add some combination of starch – usually wheat or tapioca – to stiffen up the mixture, sugars to preserve the surimi for storage and freezing, and egg whites to again stabilize the mixture and add gloss and shine. Vegetable oil can also be added to improve the texture of the mix.
I am 6 feet 2 inches tall. I have been eating and exercising in the “evolutionary” or “primal fitness” way for about 18 months, and I was in good physical condition prior to that. I have been lifting weights for years. I am fit and active with a low percentage body fat. My stomach is flat. You can tell that I have abdominal muscles. But here is my hang up: I can’t seem to pack on any extra muscle. I weigh in at 150 pounds. I am the ultimate hardgainer, as they say in the iron game. I’m not looking to become huge. I have a lanky, Jimmy Stewart kind of frame, and no amount of training will turn me into Arnold. But what the heck does a guy have to do to gain a lousy 5-10 pounds of muscle? — Ed
Mark, how can an active person who doesn’t eat meat or fish and wants to eat minimum soy get good quality protein? Would you suggest whey supplements in case the protein requirements are not met? How much whey is too much?
As everyone and their grandmothers know, I strongly advise a meat and fish eating diet for the most complete nutrition. That said, I know that vegetarians won’t die of protein deprivation. However, they need to make more of a concerted effort to get the full “family” of amino acid building blocks. There are 22 amino acids that the human body uses to manufacture muscle and other vital tissue. Together, these 22 are essential for the body’s repair and regeneration needs. For vegetarians, getting enough of all 22 amino acids generally entails consuming more protein-containing carbohydrates and more calories to get the full amount of necessary protein.
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