Am I eating too much beef jerky?

Dr. Andrew B. Chung, MD/PhD wrote:

"Not Stabbem, someone else." wrote:

Bob, you &*%$#!

Would suggest you simply ignore that poor soul in the dark corner
over there.

As Chung is unable to. Oh, he doesn't reply directly to me. Not a
chance. He waits for others to do so and that way he adds his comments
that way. He makes a big point of not replying to me. Mostly because
he really can't. It's that problem he has with facts and truth...

Let Andrew "Lucifer" Chung bring light to the dark corners...

Bob

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!

--
Please post and reply to

For non-USA readers; what is beef jerky?

"Bob (this one)" wrote in message ...
Not Stabbem, someone else. wrote:

Every guy named "Bob" I ever met, was an (_!_) hole. You are no exception.

Except for the obvious fact that you're never met me

Trust me, I don't need too for that call to be accurate.

Get troll lessons from somebody better than you at it. Say any
mild-mannered 9 year old.

Bob

Sorry Boob, I am the puppetmaster, you are a splinter on my puppetts asshole.

You want to SUCK MY WHAT Boob?

"Bob (this one)" wrote in message ...
wrote:

On Wed, 02 Jun 2004 21:16:55 -0400, "Bob (this one)" wrote:

Not Stabbem, someone else. wrote:

WARNING! POISONOUS MIXTURE! It's well known that coliander, pepper,
and vinegar form a highly toxic mixture that can kill you fast. DO NOT
TRY THIS RECIPE, THIS IS NOT A JOKE!

Right. And avoid, at all costs, cinnabar and cormorant. Those spices
will terminate your uvula if you're a woman or it'll wither your
prosthesis if you're a man. Not much worse than that could happen to a
person. Well, except if you listen to crap like this. You'll get
hearing aids.

Bob

I looked up cinnabar and cormorant and couldn't find either of them as spices.
Did you spell them right? Cormorant is a bird and cinnabar is mercury (although
Este Lauder has a mixture which they call cinnabar).

Um, it was a joke. To intensify and help memorialize the idiocy of
"coliander" from the fool called "Not Stabbem, someone else" who
posted the TROLLING stupidity above.

Bob

"Geoff Pearson" wrote in message ...
wrote in message
...




For non-USA readers; what is beef jerky?

Doe generously answered but with some (alas) pitiful American site for
pemmican:

American pemmican?! Pas possible! Moji Cris Tabernac! Sacre bleu!

http://www.metisresourcecentre.mb.ca/history/hunt.htm

Canadian Eh! Pemmican
Approx. 8 ounces home made moose, bison or beef jerky
1 cup dried Saskatoon berries (or blueberries)
1 cup unsalted sunflower seeds or crushed nuts of any kind
2 teaspoons honey
1/4 cup natural peanut or almond butter
1/2 teaspoon cayenne pepper (optional)

1. This recipe uses nut butter. The Metis hunters used bison fat.
2. Grate the jerky, then grind or pound the dried meat to a mealy
powder
3. Add the dried berries and seeds or nuts. Mash.
4. Heat the honey, nut butter and cayenne just until softened.
5. Mix all together and turn into a pan.
6. When cool cut into bars and store well wrapped in plastic.


Portable Pemmican
http://www.greatcanadianrivers.com/r...pple-home.html

Modern-day out-trippers who rely on specialty freeze-dried camp meals
may be surprised to learn that 18th and 19th century voyageurs carried
their own lightweight, calorie-packed convenience food. Thousands of
years before the invention of commercial food preservation methods,
aboriginal Americans were skillfully preparing a highly-nourishing,
long-lasting and easily portable food known as pemmican.

Vacuum-Packed: Derived from a Cree word that originally described the
preparation of bone marrow grease, the dietary staple of the fur
trader was an ingenious combination of dried lean meat (primarily
bison, but also moose, elk or deer), wild berries (such as Saskatoon
berries) and suet or bone marrow grease. Originally preserved in
animal bladders or intestines, pemmican prepared for European traders
was stored in bison-skin bags called "parfleches" that were sealed
with melted tallow. As the skin bags dried and shrank, they compressed
the pemmican mixture and created a vacuum seal, rendering the contents
virtually un-spoilable.

A Well-Balanced Meal: Highly-concentrated pemmican lightened the load
of voyageur canoes, with only 1 kilogram providing the nutritional
equivalent of up to 5 kilograms of fresh meat. In addition to the
protein and fat contained in the mixture, vitamins supplied by the
berry component helped to prevent scurvy. Greens, roots and
flavourings such as wild onions could be added to enhance the
pemmican, when it was made into a soup or stew.
Pemmican Gourmet: At the height of the western fur trade, pemmican
production was an important First Nations industry. The Hudson's Bay
Company paid a premium price for the highest quality "sweet pemmican,"
made exclusively from the leanest red meat of bison cows and young
bulls.

Zee

"Bob (this one)" wrote in message ...
LOL Persistence is not necessarily a virtue when it's employed to
demonstrate stupidity.

Bob

What did he say? Did he call me a bad name?