I can't agree strongly enough. Organ meat is cheap, tasty (if you know what you're doing) and the absolute best source for a number of key micro-nutrients. I've always eaten liver, the occasional bit of kidney and made my own bone-broth but I've started to broaden things this past month. I'm now having heart occasionally, I have bone marrow in the fridge, some pigs trotters (amongst other things) are being delivered tomorrow and I'm going to try my hand at making black (blood) pudding this weekend.Organ meat. It isn't eaten enough, and is often cheaper than regular cuts of meat. Otherwise, wufabufa has covered a lot of info.
I can't agree strongly enough. Organ meat is cheap, tasty (if you know what you're doing) and the absolute best source for a number of key micro-nutrients. I've always eaten liver, the occasional bit of kidney and made my own bone-broth but I've started to broaden things this past month. I'm now having heart occasionally, I have bone marrow in the fridge, some pigs trotters (amongst other things) are being delivered tomorrow and I'm going to try my hand at making black (blood) pudding this weekend.
I'm from the UK so no, hunting's not a thing over here. I do eat lung occasionally, it's a traditional ingredient in haggis so pretty readily available (I've never seen it sold on it's own in a butchers though). I saw some honeycomb tripe in the supermarket the other day so will likely try that at some stage. Thymus and pancreas on the other hand aren't very easy to get hold of over here unfortunately.If you hunt, the lungs are a great source of vitamin C. You likely wont find this at your butcher shop. Although this diagram is for beef, it will be similar enough for moose/deer/elk. Do not let it hit the dirt, lung tissue is porous so if there is any bacteria it will get absorbed quickly. This is why it isn't typically for sale, unless it comes from small scale butchers who can hang the carcass whilst gutting and quartering and ensure it doesn't end up on the floor.
https://www.fitbit.com/foods/Beef+Lungs+Braised/18134
I'm from the UK so no, hunting's not a thing over here. I do eat lung occasionally, it's a traditional ingredient in haggis so pretty readily available (I've never seen it sold on it's own in a butchers though). I saw some honeycomb tripe in the supermarket the other day so will likely try that at some stage. Thymus and pancreas on the other hand aren't very easy to get hold of over here unfortunately.
I draw the line at penis and testicle, and I don't like the idea of brain either...
That's a shame re the liver, heavy-metal pollution is so common nowadays.I'm not a fan of brains or privates either but i'll eat most organs otherwise. If i had a garage, my next deer i'd split every large bone for marrow possible. As it stands i can only do the main 4. Also sucks the liver of deer in my area is high in cadmium some how, likely due to shitty fertilizers in farm fields.
I'm not a fan of brains or privates either but i'll eat most organs otherwise. If i had a garage, my next deer i'd split every large bone for marrow possible. As it stands i can only do the main 4. Also sucks the liver of deer in my area is high in cadmium some how, likely due to shitty fertilizers in farm fields.
With all of the new battery tech and demand for raw materials Canada has a shit ton of mines specializing in rare earth metals. Do you know of any big mines close to where you live?
check out peanut butter as well. I don't know how the cost per unit compares to eggs/chicken, but it has a good protein to fiber ratio of 7g protein to 2g of fiber. like others mentioned some beans/lentils have very high amount of fiber.It looks like chickpeas are the cheapest source of protein, though I'm not sure if I ever had chickpeas before lol.
Any suggestions for cheapest source of protein in your own experience? Thanks!
I eat eggs EVERY SINGLE DAY.Thank you! but thing about eggs is that I hear mixed things about how many eggs that you can eat heathily...so that's one thing I guess I love eggs though lol
yeah...google says they are cheap...but didn't know they were so high in calories wtf..it's almost sumo diet or something didn't think something like that would be so high in calories, maybe it's juts bulk food that' cheap...I'm not sure if I ever had chickpeas...
Liver is an excellent choice, I love it. Cheap as hell too.Organ meat. It isn't eaten enough, and is often cheaper than regular cuts of meat. Otherwise, wufabufa has covered a lot of info.
Thymus is a delicacy where I live - and in many European countries. Had it a couple times - when done right, it is heavenly!I'm from the UK so no, hunting's not a thing over here. I do eat lung occasionally, it's a traditional ingredient in haggis so pretty readily available (I've never seen it sold on it's own in a butchers though). I saw some honeycomb tripe in the supermarket the other day so will likely try that at some stage. Thymus and pancreas on the other hand aren't very easy to get hold of over here unfortunately.
I draw the line at penis and testicle, and I don't like the idea of brain either...
Yeah, I've heard "throat sweetbreads" are really good; I'll keep an eye out on my travels!Thymus is a delicacy where I live - and in many European countries. Had it a couple times - when done right, it is heavenly!
I've been eating a lot of duck eggs lately which are even better than chicken eggs IMO (although I do love a good free range chicken egg too).I eat eggs EVERY SINGLE DAY.
Not getting fat.
Cholesterol is fine.
Feeling great.
Eggs are perfectly healthy, despite the high fat %. The ppl who want you to believe that animal fat is unhealthy are the same ones who scammed the world into consuming loads of SUGAR. Look it up.
Here's a piece about how great eggs are:
https://www.webmd.com/diet/features/good-eggs-for-nutrition-theyre-hard-to-beat#1
Never tried duck eggs - do they taste different?I've been eating a lot of duck eggs lately which are even better than chicken eggs IMO (although I do love a good free range chicken egg too).
They're a little bigger, and a little richer in taste.Never tried duck eggs - do they taste different?