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Thread: Red Meat - Animal Fat, Gristle.. We are sure this stuff is good for us? page 2

  1. #11
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    Quote Originally Posted by abc123 View Post
    Yeah, Krauss attributes the accumulation of congestive plaque building to consumption of foods accompanying the animal fats, not necessarily the animal fat itself.. Notably the carbohydrate & inflammation causing properties (certaintly glutens, sugars, & veg oils.. In some carb-sensitive bodies may even include starches)

    He does stress the dairy fat as culprit vs animal fat..
    The group with the inflammatory markers were on a low carb diet. His explanation was the increased iron absorption from tallow and stearic acid. I think the best bet is to not combine the 2 regularly and donate plasma 3 or 4 times a year if your iron levels are high.

  2. #12
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    I regularly combine red meat and fat, as bacon and as tallow-cooked steaks with fat on them. My iron has never come back high, yet. But I also often take a few days off red meat here and there, when I eat my chicken and fish after the steak and bacon is gone. Maybe the rest period lets my garbage men balance things out. Oh, and daily fasts probably help, too!

    Perhaps for people with iron problems this is important.


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  3. #13
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    That stupid PSA with the drain being clogged with grease has done way more harm than good. Your body doesn't work like that.
    Female, 5'3", 49, Starting weight: 163lbs. Current weight: 135 (more or less).
    Starting squat: 45lbs. Current squat: 170 x 3. Current Deadlift: 220 x 3

  4. #14
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    Quote Originally Posted by sbhikes View Post
    That stupid PSA with the drain being clogged with grease has done way more harm than good. Your body doesn't work like that.
    Ha.. Ok Ok, I understand.. I assumed there was an enzyme "breaking down of food particle" process that keeps animal fat from being lame & literally sticking to cells & arterial walls throughout the body, as it does my frying pan.. I was looking for that explanation bc without that understanding, its easy to stand over a frying pan that has prepared your steak & see the hardening grease-fat & imagine this is floating throughout my body.. Simply stating "the body doesn't work that way" has always been my justification.. Guess I'm looking for detail..

    I'm hearing in responses here that there is digestive enzyming process that utilizes this fat efficiently, it doesn't create plaque, it does get broken down, my blood isn't gooped with these fat traces (as they appear while swimming in cooking pan)..

    I've been reviewing "Fat Head" for deeper understanding of the digestive process & benefical use of the white "marbley" animal fat.. It WAS fat on the animal, its NOW beneficial & not detrimental to my health.. that's interesting to me, just want to understand it..
    Last edited by abc123; 11-29-2012 at 11:20 AM.

  5. #15
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    You might also want to watch The Oiling of America on youtube.

  6. #16
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    Quote Originally Posted by upupandaway View Post
    You might also want to watch The Oiling of America on youtube.
    Will do!

  7. #17
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    What do you think your own body fat is made of? Seriously, do you think my thighs are full of killer arterycloggingsaturatedfat because my body wants to kill me? Do you think when you eat leaves that little bits of leaf float around in your bloodstream? Or when you eat cereal little bits of wheat and oats float around in your blood sopping up all that nasty fat?

    Here is some interesting reading material for you.
    HEALTHY DIETS AND SCIENCE: Saturated Fat and Heart Disease
    Female, 5'3", 49, Starting weight: 163lbs. Current weight: 135 (more or less).
    Starting squat: 45lbs. Current squat: 170 x 3. Current Deadlift: 220 x 3

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