Sunday, February 23, 2014

Snack Foods: Meaty!

Snack Foods: Meaty!
By []Valerie Olmsted 

Meaty snack foods are not just for big guys who yell a lot and swill beer; they are also for the ladies and kids. For those of blood type O or B, meat is the perfect snack and those who follow the Atkins Diet look for all meat too. Hint for the blood type A and AB though: dump the all-protein diets-they will cause problems the like of which you will wish you had never experienced (go to The Zone Diet instead). For those who have no problems with high protein diets, the meat craving can be satisfied in snack foods too. You can get all kinds of dried meat snacks now: beef, turkey, salmon and tuna. While you won't find much other than beef at the supermarket or quick-stop type of store, you can find the more exotic ones at health food stores.

The problem with most of the stuff you buy ready-made is the preservatives they have to use: nitrates and nitrites, which combine with amino acids-PROTEIN-to create nitrosamines, which cause cancer. If the jerky is BBQ, there are further problems with carbon deposits on the meat, which also causes cancer. It's a heck of a lot healthier to make your own jerky and it's not hard at all. It is messy, but not difficult. The basic thing with making jerky is to slice the meat really thin, marinate it (with salt too, so it gets some antimicrobial treatment) and then dry it slowly. You can dry the strips in your oven; it takes hours but you'll end up with tender, delicious, home-cooked and healthy snacks.

There are all sorts of marinades one can use to make dried meat snacks; pick your favorite, hopefully homemade. The reason you want to make your own marinating mixture is so you can limit the amount and type of salt used. Most commercially available jerky uses soy sauce but that is an allergen for a lot of people. You also want to avoid the regular salt and go for celtic or Himalayan salt instead. The natural salts have trace minerals in them that are not found in the regular iodized salt, which has been bleached and purified and only has iodine added back in. By adding other spices like garlic, you can also cut down on the amount of salt used. Garlic also has antimicrobial properties, which is a good thing when you're talking about preserving meat. Green meat is scary. The other problem with meat is that you really want to be guarding against botulism (Clostridium botulinum), which is found in the soil...everywhere...and is why nitrates and nitrites are added to meat. Making your own meat snacks is healthy, just make sure you know what you're doing and don't make too much at once unless you have researched proper care and preservation of the food.

2010  Dr.Valerie Olmsted  All Rights Reserved

Dr. Valerie Olmsted is an author, naturopathic physician, metaphysician, internet entrepreneur, artist, speaker, and lover of life. Traveling with the Quantum Vortex Experience, she has helped thousands of people reach the inner connection they are seeking and has contributed to the discoveries of manifestation practices via quantum physics applications. [] 

Contact: Dr.Valerie Olmsted

2370 W. SR 89A


Sedona, AZ 86336


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