grilling-steak

Separating FAT from Fiction for 15 plus years.

I am kind of late to the FAT game. We have had a lipid “hypothesis” for quite a while now. I think people are beginning to think it may be in error.

Chris Masterjohn said. “I traced the origin of the term “lipid hypothesis” to Edward Ahrens in 1976, who defined it as the hypothesis that reductions in blood cholesterol levels will lead to reductions in heart disease risk.

If the diet-heart hypothesis existed in the 1960s, certainly the lipid hypothesis also did. The actual lipid hypothesis itself pre-dates the diet-heart hypothesis by decades and traces to Anitschkov’s cholesterol-fed rabbit.”

Cholesterol is the like the firemen that show up because their is a fire. When we have all of these Omega 6’s creating in-flame-ation, why would we not expect the number of firemen (cholesterol) to increase to deal with the underlying problem

Nina Tiescholtz wrote The big Fat Surprise two  years ago. What an eye opener for a lot of people. Mary Enig (God rest her soul) wrote an article in 1998 for the Weston A Price Foundation entitled the Oiling of America. A very good read and heavily quoted in Mrs. Teischoltz’s book.

Dr. Enig’s article was the first article I ever read on the Weston A Price website, and I was instantly hooked with the WAP Foundation philosophy about Nutrition and Physical Degeneration. I have used this information about animal fats with omega 3’s vs vegetable FATS (They call them oils to throw us off) and Omega 6’s throughout the past fifteen years of grass finishing. She has a very good interview here.

Ivor Cummins gave a very good talk on LIPIDS at a recent conference.

When we get fewer Omega 6’s and more omega 3’s in our diet…good things happen to our health. Maynard Murray’s research into the mineral-rich environment of ocean life and how healthy those animals were, leaves out the Omega 3 content for humans eating those foods (We are what we eat eats).

And then a friend sent me this little gem of a video by Dr. John Doulliard on clarified Butyric acid (saturated short-chain fatty acid found in butter), commonly known as Ghee. And Dr Axe has a few words to say on this subject … “The BTA content in ghee is one of the main components that provides all those wonderful ghee benefits. Consuming butyric acid in foods like ghee or in supplement form has been shown to aid digestion, calm inflammation and improve overall gastrointestinal health. People who suffer from irritable bowl syndrome and Crohn’s disease have been shown to benefit from butyric acid, and studies show promise when it comes to diabetes and insulin resistance too. BTA is also known as a potential anticancer fatty acid, especially when it comes to colon cancer.”

And now a buried 40 year old study is made public. The science “THEY” want us to hear is settled, but it does not square with reality.

Stepping away from what I and others have just opined about, I had a customer comment on some “twice-aged steaks” I included in his last order. “Twice-aged steaks” are from an older animal (aging #1) that are harvested and then the steaks are wet aged at 34 degrees for another 30-35 days  (aging #2) before freezing.

Typically older animals  have more flavor in the meat but are less tender. The wet aging process tenderizes the meat in it’s own juices in the vacuum sealed bag.

 

Bill from McCall wrote, ”

Hi Steve:  reporting back on the 2X steaks. Absolutely fabulous!!!  We had them last night. Cooked them low and slow and prepared them the same as other regular cuts. Flavor was definitely richer and we loved it. 👍👍
Let me know if/when you release more of the same. 
To spin an old TV commercial about tuna…
We don’t want cows with good taste, we want cows that taste good!”