Trouble digesting ground beef and suet

[RawBeef]

I've been zerocarb raw for 11 months (eating only beef) for auto immune disease, i did well the first 5 months, ate almost exclusively ground meat from 1 source.

but around the 6th month i started to feel bad, weak, depressed, anxious (basically the auto immune symptoms i had).

since then i've been trying out ground meat from different sources, most of it makes me feel bad, except for 1 source where they freeze directly after grinding, but this meat is too lean to sustain myself on, so i tried to find a good fat source.

I've tried fat from different butchers and also straight from the farm but it all makes me feel bad, it's chewy and smells/tastes kinda cheesy so i figured this is suet??

I'm in belgium where it's almost impossible to find fatty whole cuts (primals etc) of meat.


Does anyone have an idea why i suddenly have trouble with this ground meat from a source that used to work?
I'm so confused trying to figure out what is going on.

[van]

See if you can find a slaughter house/processing plant and visit it introducing yourself as someone who would like to buy excess BACK fat and marrow bones, liver, kidneys, maybe brains, pancreas, tongue, testicles, heart, thymus.  and if possible fresh, not frozen. 

[RawBeef]

See if you can find a slaughter house/processing plant and visit it introducing yourself as someone who would like to buy excess BACK fat and marrow bones, liver, kidneys, maybe brains, pancreas, tongue, testicles, heart, thymus.  and if possible fresh, not frozen.

The fat i bought at the farm was supposedly from the loins, is the backfat more from the rib area?

[van]

I think its the fat mostly on the carcass after they pull off the hide.  They can slice slabs off depending on how much fat the animal is carrying.

[norawnofun]

Maybe your fat intake wasn´t enough or you don´t eat enough. Or the answer might be below. Maybe the ground beef became contaminated.

https://rawdiets.wordpress.com/my-experience-on-raw-meat-and-fish-diet/

Part 10. Testing The Size Of Pieces Of Meat (renewed on January 25, 2019)

This particular test was done during the spring of 2017. The test was carried out with raw, fatty ground beef I used to eat before I did the test, and with raw and fatty beef that was cut into half-inch pieces (I started to eat this type of beef after the test). I made 2 piles of meat – one was from ground meat and the other was from a cut of meat. On top of the piles, I made cavities and poured some water into them. In the pile with the cut up meat, all the water soaked in immediately. In the ground meat pile, the soaking in took up to 40 sec. In other words, raw, fatty ground meat behaves like a piece of dense, wet clay. In the stomach, fatty ground meat can delay digestion because meat and fat particles stick together into one big piece and interrupt rapid soaking of the stomach acid. Perhaps, you may try a mixture of raw, lean ground meat (which is cheaper) and raw fat cut into small pieces but I didn’t test this.

After this test, I use only whole cuts of meat or steaks if you will. Usually, I cut the meat and its fat into half inch pieces and eat the fat first. This way the feeling of satisfaction comes faster. If some pieces are difficult to chew, just swallow them as is or half chewed and they will digest really well since meat and fat don’t need to be chewed for a long time. THE NOTICEABLE CHANGES WERE: a feeling of heaviness in the stomach is much lighter after eating, meat digests faster, the bowel movements are more regular, and the desire to sleep after eating is diminished. CONCLUSION: it’s better not to ingest ground meat.

It’s interesting that the same conclusion was had by Dr. H. L. Newbold and his patients: (https://zerocarbzen.com/2015/05/04/dr-h-l-newbold-on-ground-meat/). He had an opposite explanation about the negative side effects of ground meat which is that it digests faster. …It’s possible to check precisely which explanation is more accurate but is it worth doing if the conclusion is the same (i.e. do not eat ground meat)?

[RawBeef]

See if you can find a slaughter house/processing plant and visit it introducing yourself as someone who would like to buy excess BACK fat and marrow bones, liver, kidneys, maybe brains, pancreas, tongue, testicles, heart, thymus.  and if possible fresh, not frozen.

Managed to get some brisket with a yellow fat layer but the fat is like rubber, it makes me nauseous.
Do you have experience with this kind of fat?


Gonna try to find the soft kind of fat (like found on a ribeye) this week.

[RawBeef]

How do you guys spot the difference between suet and back fat etc?

Is back fat more like the fat on a steak and suet is more chewy and smelly?

[van]

no fresh fat is smelly, unless rancid.   Suet is dry and flaky, waxy when chewing, never eat it.   yes, the fat on a steak is back fat, however, the closer you get to the meat itself, there will be a layer of connective tissue which is tough to chew.   

 You can always get a small hand crank meat grinder that suctions onto your smooth counter and you can grind your own fat ( meat too, although not a fan of the feel of ground meat) and then warm it in a pan of water ( place fat in bowl first ) till it melts or partially melts and then eat along with your meat.    Hard to know where your natural stop is though when eating this way.

[RawBeef]

no fresh fat is smelly, unless rancid.   Suet is dry and flaky, waxy when chewing, never eat it.   yes, the fat on a steak is back fat, however, the closer you get to the meat itself, there will be a layer of connective tissue which is tough to chew.   

 You can always get a small hand crank meat grinder that suctions onto your smooth counter and you can grind your own fat ( meat too, although not a fan of the feel of ground meat) and then warm it in a pan of water ( place fat in bowl first ) till it melts or partially melts and then eat along with your meat.    Hard to know where your natural stop is though when eating this way.

thanks, and the fat on short ribs is that called belly fat?

[RawBeef]

Still haven't found any good fat, the only thing i've been able to get is super chewy fat

[RawBeef]

what causes fats to be chewy?

[TylerDurden]

what causes fats to be chewy?

Depends on the fat. Raw suet is something I find to be unchewable, mostly, for example.

[RawBeef]

this fat is from the rib area but still super chewy