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#41
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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 |
#42
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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! -- Please post and reply to For non-USA readers; what is beef jerky? |
#43
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Am I eating too much 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. |
#44
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Am I eating too much beef jerky?
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#45
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Am I eating too much beef jerky?
"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 |
#46
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Am I eating too much beef jerky?
"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? |
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