The main issue is nothing in the store is labeled as organic- therefore probably is NOT. Which is the best bang for your buck nutritionally and which is the least likely to have junk in it?
Beef- heart, liver, tripe, hooves!, neck bone, bone, tongue, beef tendon (wow! wouldn't this be really good to eat for joints etc?)
liver, spleen (uh..), kidney, tongue, heart, blood (shudder)
Chicken- feet, gizzards, liver, heart,
They also have mountains of new fish I have never heard of- often whole!!! I do not even know where to start with this bounty!!
I also bought some quail eggs. They were adorable and cheap at 1.25 a dozen. Are their shells higher in calcium because they are so hard to break? Maybe I should use these to make high calcium vinegar instead of chicken eggs?
kinda random I got bitter melon for the first time. After being warned how bitter it was and how I needed to do all sorts of special things cooking wise to make it palatable.. well.. I decided to try a raw slice.. MMmmm I like it!! Tastes like dandelion greens. I had another slice right after too=) I must be a freak of nature.
asked byancestral_stars (1600)
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on September 25, 2011
at 03:19 AM
Ok,here's what I buy at my asian market assuming all of it is cafo. Cow shin bones with the hoof (makes broth thick enough to make shoe inserts, tripe, as sisson so lovingly put it,) chicken feet, quail eggs, fish sauce, squid, beef tongue, a fermented sauce made from tiny shrimp, dried seaweed, and then I'll get whole fish if they are from a tank. I don't buy the frozen stuff because my local store owners don't know enough English to reassure me of the origin. Oh and I get nice loose leaf green tea for half the price of American stores.
I generally buy only pastured liver and heart except for my occaisional brunchweiger indulgence from whole foods which is probably cafo pork liver. I can barely choke down unprocessed liver as it is so I try to buy only the good stuff.