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Do you find eating red meat everyday has its downside?

Answered on April 29, 2014
Created April 28, 2014 at 9:44 PM

I've been pretty strict paleo for 4 months and am dealing with hormonal imbalances and what I'm pretty sure is chronic inflammation. So many websites (including paleo ones) say to limit red meat as it is inflammatory. However, a lot of posts from ya'll rebuke that and say to eat as much as you want. All of my meat is grass fed. Besides red meat, I eat sardines, Alaskan salmon, and a lot of eggs.

So to those of you who only eat red meat once a week or so, why do you limit it and what benefits have you noticed from doing so?

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2 Answers

0
De1095b2ba29c1035f00428cbfe3cc7c

on April 29, 2014
at 09:46 AM

Yes, it leaves less room for seafood, egg yolks & offal. After I went paleo and ignored all the red meat propaganda that i'd been buying into for years I went mad on red meat and neglected seafood, i'm now back on it bigtime and loving it. I notice some skinflammation when I eat lots of red meat in one sitting.

0
96440612cf0fcf366bf5ad8f776fca84

(19463)

on April 29, 2014
at 06:42 AM

It's nonsense, usually spewed by pro-vegan propagandists. Some people have trouble producing enough stomach acid, usually because they stopped eating meat for too long, or have H. Pylori, or have taken too many PPIs/antacids, and when they eat meat, it just sits there in their stomachs like a brick.

In those cases, betaine HCL and/or digestive enzymes plus increasing mineral intake is usually the fix: zinc, potassium, magnesium, etc. as these are needed for HCL production.

Meat isn't inflammatory. Maybe CAFO is, but not grassfed. Eat nose to tail - so that means including bone broth, organ meats (liver, heart, tongue, marrow, kidneys.), not just muscle meats, and don't char them to a crisp - eat them a bit on the rare side as some nutrients, such as taurine, are destroyed by heat.

Eggs can be inflammatory if you're allergic to them or if you've got issues with homocysteine. With eggs, you'd want to eat more yolks than whites as the yolks contain folate, B6, and B12 which is needed to deal with the methionine in the whites and too much of methionine can lead to homocysteine problems. You'd want the yolks as close to raw as you can handle and the whites cooked through to disable the avidin antinutrient that causes gastric issues in folks that are sensitive to eggs.

Funny how conventional wisdom scares people into eating egg white omelettes, the very thing that can cause CVD in folks with homocysteine issues, while the yolks, which they throw away are the very cure for it! The same is true of meat.

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