I have really been enjoying the 100% grassfed and grass-finished lamb tendons. I have been cooking them in water to cover, with a cut of beef of top of it for flavor, for 12 hours in the slow-cooker. The lamb tendons are quite small, just two bites each. Like meat gummies!
But I have been having nighttime foot cramps since eating the tendon. I realized that I have been eating too lean. The tendons are 97% protein. I have been eating a lot of them, so my fat to protein ratio the last few days actually has flipped from my normal 70% of calories fat to 30% of calories protein, to the opposite, 70% protein to 30% fat. That is too lean for my electrolyte balance. So I will need to remember when I eat tendon, that I need to eat fat with it!
It seems to have affected my bodyfat as well. My bodyfat has gone up in just a few days from 14% to 17%. So that is not good!
The main lesson to me is although I really enjoy the variety of organ meats and offal, I need to remember that they are not meant to be eaten on their own. They must be eaten with added fat! We need the variety of fat and meat together. I will go back to mostly eating fatty cuts like brisket, tongue, and short ribs, and if I have lean cuts like shank or tendon, I will have some marrow fat with them. It's important to have that bit of fat with each cut!
##
Comments
Post a Comment