Since I have had to start using veal since my local farmers were out of lamb, my fat intake has gone down quite a bit. I think it made me depressed! So I ordered some marrow bones online and that extra fat perked me right up! It was amazing! I was even dancing in my living room yesterday!
I have been trying to save the juices when I cook my meat. It helps to cook it in a crockpot, then pour the juices into a bowl and keep in the refrigerator. Then when I reheat the meat in the toaster oven, I also heat up some of the juice in a ramekin alongside it, and dip the meat in it. It comes to a little extra fat, anyway! But the marrow is best!
I had retaken my cholesterol test to see if it changed any from May, when I was trying my dairy experiment (using homemade clotted cream from 100% grassfed, A2 casein cream). Then my triglycerides, HDL and LDL were all excellent, but my LDL was extremely high (but I have familial hypercholesterolemia, too). Now I just took it again two weeks ago after switching over to a veal diet, which is much lower in fat. Most of the results were not good! HDL went down from 100 to just over 50! Triglycerides and VLDL went
up. The only (supposedly) good result was that the LDL went down drastically. However, I don't think super high LDL is an issue if it is the large, bouyant type (which I have tested and mine is). So overall, these test results were not as good, in my opinion! One component stayed the same, my blood glucose.
I think the higher fat intake is better for me. I'll try to get back up to 75/25 fat intake instead of the 65/35 that I have been doing with the veal. I will use a little marrow on the side as needed!
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Grassfed ground veal with sea salt
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