Re: question about iron from meat source

[Guest guest]

> The other day some one raved about pizza crust that used DCCC could

> you post that it is a dream come true if it was that good!

> Thanks

> Suzanne

> IBD Diverticulosis

It's in Raman Prasad's brand new book:

http://www.amazon.com/Recipes-Specific-Carbohydrate-Diet-Lactose-Free/dp/1592332\

82X/ref=pd_bbs_sr_1?ie=UTF8 & s=books & qid=1206109586 & sr=8-1

http://tinyurl.com/3xm598

Well worth buying as it contains many useful recipes.

Mara

[Guest guest]

Hi Jodi,

I am at some stage going to try some steak tartare. This is basically raw mince marinated in worcestershire sauce. Great for getting that iron from a raw source. From memory I think as long as you freeze your mince for 10? days or so, it's long enough to kill off the bacteria. I was helped with a recipe for worcestershire from Marilyn, however, as she states, "it's got everything but the kitchen sink in it" & my grocery budget won't stretch to get all the ingreds. So, I will get my hands on some good liver & make the pate I read on here recently.

Gillian

N.Z.

question about iron from meat source

I know this sounds ridiculous but is it true that in meat what isactually giving me the iron is the blood? and therefor if I amwanting it for iron purposes I should eat it rare? If so, thebacteria content can be a problem for the gut, right? So what to do.Well cooked meat I understand has a lot of B12 sans the iron. Isthis true? Or am I totally thinking about this ignorantly andincorrectly?JodiSCD 5 monthsCrohn's/Colitis

[Guest guest]

At 11:51 PM 3/22/2008, you wrote:

I was helped with a recipe for

worcestershire from Marilyn, however, as she states, " it's got

everything but the kitchen sink in it " & my grocery budget won't

stretch to get all the ingreds.

Yah, but yah know what? I found that if you make up the spice mixture,

and stir it in with a bit of honey or date sauce and a touch of apple

cider vinegar, you can come darn close to giving yourself the flavors of

" the real Krivelshire " sauce.

In fact, in many recipes, I just sub a small amount of the spices. Lots

cheaper.

—

Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

Yay!!! Cheers

Gillian

Re: question about iron from meat source

At 11:51 PM 3/22/2008, you wrote:

I was helped with a recipe for worcestershire from Marilyn, however, as she states, "it's got everything but the kitchen sink in it" & my grocery budget won't stretch to get all the ingreds.Yah, but yah know what? I found that if you make up the spice mixture, and stir it in with a bit of honey or date sauce and a touch of apple cider vinegar, you can come darn close to giving yourself the flavors of "the real Krivelshire" sauce.In fact, in many recipes, I just sub a small amount of the spices. Lots cheaper.

— Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund