{"id":187,"date":"2015-10-26T23:54:31","date_gmt":"2015-10-26T23:54:31","guid":{"rendered":"http:\/\/www.frot.co.nz\/design\/recipes\/rawmeatfish\/"},"modified":"2021-05-18T09:44:36","modified_gmt":"2021-05-17T21:44:36","slug":"raw-meat-fish","status":"publish","type":"page","link":"http:\/\/www.frot.co.nz\/design\/recipes\/lessons\/raw-meat-fish\/","title":{"rendered":"Raw Meat & Fish, Organ Meats"},"content":{"rendered":"

Jump straight to the suggested recipes<\/a><\/em><\/p>\n

This lesson covers organ meats, seafood, raw fish, raw meat and raw organ meats. Some people will be keen to jump right in, while others may be more hesitant. If you fall into the second group, don\u2019t be put off – some of these recipes are really delicious. Read on and see what tempts you.<\/p>\n

We can benefit from adding these foods to our diet, as they are very nutrient-dense. The societies studied by Weston Price prized the organ meats and the fat above other parts of the animal, and all ate some form of raw animal protein. Seafood such as shrimp, fish eggs and shellfish were eaten frequently.<\/p>\n

Some of these foods used to be eaten regularly in Western society, but misinformation about them has put people off them. Let\u2019s look at the concerns you may have.<\/p>\n

\u201cLiver is high in cholesterol\u201d. True, and as we now know, that\u2019s a good thing, not a bad thing. Our bodies need fats and cholesterol for their building and repair work.<\/p>\n

\u201cPregnant women shouldn\u2019t eat liver as it\u2019s high in Vitamin A and too much of that can be toxic.\u201d Studies that showed high levels of Vitamin A to be toxic were done with supplements, not with Vitamin A in foods. Traditional cultures included organ meats among the special foods for pregnant woman and children.<\/p>\n

\u201cWhat about toxins collecting in the liver and kidneys?\u201d This is a valid concern and for this reason, it\u2019s recommended that you look for fresh organ meat from organic, grass fed animals. Kidneys can also be marinated overnight in lemon juice to reduce any toxins.<\/p>\n

\u201cYou can get food poisoning from shellfish\u201d. Well, actually, you can get food poisoning from anything. One source quoted the incidence of food poisoning from shellfish as about 10% of that of chicken. Let common sense prevail and be careful where you get your shellfish from.<\/p>\n

\u201cDoesn\u2019t raw meat have parasites?\u201d Yes, it can have. Freeze your meat for 14 days, then defrost and prepare. This will kill any parasites. Fish doesn\u2019t freeze well, so instead we marinate fish for 12-24 hours in lemon or lime juice to kill parasites. This also tenderises it and gives it extra flavour.<\/p>\n

An easy way to introduce organ or raw meat dishes is to sample small amounts as an entr\u00e9e, then follow up with a favourite main meal. This will expand your range of entrees, which so far has included dips, soups and salads. In time, you can increase the quantities. Before you know it, you\u2019ll have some new favourites!<\/p>\n

Organ meats, such as liver and kidneys, are also good breakfasts for the Protein metabolic type. But if you\u2019re more of a Carbo type, leave them till later in the day, and only have small amounts. Like red meats, they are high in purines, which are needed by the Protein type, but rather rich for the Carbo type.<\/p>\n

Raw liver is a premium tonic, but not many people find it particularly enjoyable. If you\u2019re tired, run down, anaemic, or have chronic fatigue, think of it as a tonic and see which method of taking it is easiest for you.<\/p>\n

What we\u2019re talking about here is liver or other meats once a week. More than that isn\u2019t balanced or moderate \u2013 eating liver every day isn\u2019t necessary or good for most people. But a serving of about 100-150g once a week will help keep your fat soluble vitamins topped up.<\/p>\n

\"Raw-fish\"<\/a><\/p>\n

Marinated Fish in Coconut Cream<\/a><\/p>\n

This section is for those are working through the lessons of the cooking course. Otherwise jump straight to the recipes<\/a><\/p>\n

Optional reading<\/h4>\n