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Am I eating too much beef jerky?
I'm 56 years of age, 6"2, 205 lbs and work out regularly aerobically and with weights. I'm not into fad diets and believe that caloric moderation with an exercise regimen is the most sensible way to go. Lately I've developed a real "taste" for beef jerky and have been eating quite a bit of it ( the packaged type) the last few weeks. About 1/4 to 1/2 lb. per day lately. I'm trying to lose a bit more bodyfat and I find that the the jerky is filling and I'm less likely to snack on "junK" foods. Beef jerky is high in protein, low in fat and seems pretty healthy except for the fact that it contains of sodium. Any comments or feedback will be greatly appreciated. Thanks, Sy I know that in the "Old West" dried meat was very popular. Of course, people generally didn't live to be over 55 anyway! -- Please post and reply to |
#2
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Am I eating too much beef jerky?
wrote in message ...
I'm 56 years of age, 6"2, 205 lbs and work out regularly aerobically and with weights. I'm not into fad diets and believe that caloric moderation with an exercise regimen is the most sensible way to go. Lately I've developed a real "taste" for beef jerky and have been eating quite a bit of it ( the packaged type) the last few weeks. About 1/4 to 1/2 lb. per day lately. I'm trying to lose a bit more bodyfat and I find that the the jerky is filling and I'm less likely to snack on "junK" foods. Beef jerky is high in protein, low in fat and seems pretty healthy except for the fact that it contains of sodium. Any comments or feedback will be greatly appreciated. Thanks, Sy I know that in the "Old West" dried meat was very popular. Of course, people generally didn't live to be over 55 anyway! Ignore these other dummys. There is enough saturated fat in Slim Jims (i assume that is your poison) that eating one a day you'll likely have a coronary in 5 years. There is NOTHING good in these, and there's enough nitrates in them so your body will be in perfect condition 50 years after they bury you (even without a coffin). Several cowboys from the 1700's wild west where they ate a lot of jerky were recently unearthed, and they were perfectly preserved, so much so even their clothes didn't decay. Seriously: that **** will kill you long before your time. |
#3
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Am I eating too much beef jerky?
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#5
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Am I eating too much beef jerky?
A high amount of salt is used to dry it,
so you may be consuming about 50 times the recommended daily sodium. That could aggravate blood pressure and kidney problems, if you have any tendency in thay area. |
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Am I eating too much beef jerky?
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#7
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Am I eating too much beef jerky?
wrote in message ...
I'm 56 years of age, 6"2, 205 lbs and work out regularly aerobically and with weights. I'm not into fad diets and believe that caloric moderation with an exercise regimen is the most sensible way to go. Lately I've developed a real "taste" for beef jerky and have been eating quite a bit of it ( the packaged type) the last few weeks. About 1/4 to 1/2 lb. per day lately. I'm trying to lose a bit more bodyfat and I find that the the jerky is filling and I'm less likely to snack on "junK" foods. Beef jerky is high in protein, low in fat and seems pretty healthy except for the fact that it contains of sodium. Any comments or feedback will be greatly appreciated. Thanks, Sy I know that in the "Old West" dried meat was very popular. Of course, people generally didn't live to be over 55 anyway! Salut Sy Recipe for biltong (Afrikaner beef jerky). After you've made this for a bit you can fool around with types of vinegar and spices to your taste. You need: an electric fan a light 1 kg meat: moose, venison, beef (for the metric challenged, one kg is 2.2 pounds). vinegar less than a table spoon of course salt (or Kosher salt) 1/4 cup brown sugar 1/2 cup whole coriander (bulk food store) 1/2 teaspoon pepper string INSTRUCTIONS Wash the meat. Cut the meat at an angle against the grain into about one inch strips. Sprinkle vinegar over the meat Place the coriander in a bag and lightly crush the whole coriander so that the effect of the coriander will be greater. Make the "biltong mix" by combining the course salt, brown sugar, coriander, black pepper. Dip the meat into the "biltong mix" until all the mix is used up. Place the meat in a tray for a few hours, or over night, in the fridge. After a few hours drain blood. Dip the biltong quickly into a water/vinegar mixture to remove surface salt. Hang the biltong by making a very small incission through the slice of meat with a knife about an inch from the end of the meat. Cut the string into about 10 inch strips which are placed through the meat and tied to form a loop. Hang the biltong in a place not to far from an electrical outlet by taking the loop of string and place it on the hook or nail or hangar or whatever device you have created to suspend the meat. To dry the meat turn on the light(regular light bulb) and the fan and leave for about 4-7 days depending on humidity, temperature and taste. This is more or less from http://www.markblumberg.com/biltong.html I have other recipes for Biltong, and if you're interested, my Kookum's (grandmother in Cree) recipe for pemmican, a dried meat staple used by Metis fur traders and voyageurs. This will be a lot better for you than what you've been buying. Kookum lived to be 96. Zee |
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Am I eating too much beef jerky?
"Neil Gendzwill" wrote Your body only needs 500 mg of sodium/day. WHO recommends no more than 5 g/day. Your half-pound of jerky contains 6 times what you need, and 60% of the max, never mind the salt you're getting from other places. Doesn't sound healthy to me. Salt loss in sweat can be 2 to 3 grams per liter. See the link below. So if you sweat two pounds (or a kg), you need a fair amount of salt to replenish. Ever notice a salty food craving after a long run? For ultra runners (I'm one) this is pretty important -- I consumed 7+ liters of Gatorade and water in the last 50 miler I did (and I sweated out a bit more, being several pounds lighter at the finish). This is a lot of salt to excrete. I took in about 6 grams of salt suppliments during this run, and got a small amt from the food and gatorade. sportsmedicine.about.com/cs/nutrition/a/aa030101a.htm |
#9
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Am I eating too much beef jerky?
Dan Stumpus wrote:
Salt loss in sweat can be 2 to 3 grams per liter.[snip] True, but it didn't sound like the OP did that much sweating. Also, can you really recommend a half-pound of jerky as a healthy way to recover? I think eventually you'd be too constipated to run... Neil |
#10
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Am I eating too much beef jerky?
Dan Stumpus writes:
Salt loss in sweat can be 2 to 3 grams per liter. As a person becomes acclimated, the salt content of sweat drops a great deal. Conversely, a person who never perspires and then must do so profusely can lose a great deal of salt. For ultra runners (I'm one) this is pretty important -- I consumed 7+ liters of Gatorade and water in the last 50 miler I did (and I sweated out a bit more, being several pounds lighter at the finish). This is a lot of salt to excrete. I took in about 6 grams of salt suppliments during this run, and got a small amt from the food and gatorade. Unless you are measuring your sodium balance carefully, consuming extra salt can be hazardous. An acclimated individual will produce hypotonic perspiration, and thus his sodium load will rise with exertion, rather than fall. Adding salt to this can cause hypernatremia and/or diuresis. It's important to drink fluids that contain salt in the same concentration as the perspiration you are losing, no more and no less. So if your sweat is hypotonic (and it usually is), you don't want to drink anything saltier than that. -- Transpose hotmail and mxsmanic in my e-mail address to reach me directly. |
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