|Posted on Friday, February 04, 2011 - 6:17 pm: || |
I keep trying to figure out what is causing reactions. Somethings I think I figure out - other reactions I am not sure about. That brings me to this question - (chicken might not be my trigger today as it is one of a couple suspects but ..........)
chicken - what are your reactions? How to you "treat" before cooking? What cuts are okay - what aren't? I can get FF (Foster Farms) chicken every 2 weeks at Safeway right now. At Safeway I can get their own brand too and I think the "eating right" boneless breasts are not acceptable but the Safeway bone in breasts might be - not sure. Here I can only get Draper Valley and sometimes the Draper Valley Ranger. Right now there isn't any other meat I would buy locally so every 2 weeks when we go to Safeway I come home with lots of chicken - some breasts, some boneless breasts - whole chickens when they are on sale.
This past few days I have eaten FF whole chicken - parts of the breasts. I rinsed the chickens well before I baked them (no seasoning) in the main convection oven so the first part was breast down then breast up. Should I be doing more? Should I stay away from them?
Tomorrow we will have some FF boneless breast pieces I got a few weeks ago at SW. I tend to just bake them in my little counter top convection oven as they come out of the package. Should I be rinsing them too?
I don't remember my mother rinsing anything meat wise except minimally turkeys (not even whole chickens) and of course I learned to cook from her (and I didn't get the lesson on turkey stuffing from her right - that first turkey was one big disaster years ago).
I recall Deb said she couldn't eat whole FF chickens but could some of the parts. I think I have seen Kristy post about treatments used for whole chickens (and Kristy does have a good source for meat and chicken which I don't have and haven't found yet but have looked).
I can use advice on all of this. Right now chicken (FF or Draper Valley) is my best best for a constant protein source unless I can find safe meat to order online. Eggs and I don't get along that well even though I have been eating some.
Oh, about 2 weeks ago I had a small portion of FF ground turkey I had bought this fall and froze - it says natural flavorings and I tried it (had about 2 T full) and fed the rest to my husband in spaghetti. It set off a headache and these reactions these past few days weren't like that at all.
|Posted on Saturday, February 05, 2011 - 1:12 am: || |
Chicken!!! Well im having chicken issues too. I know from Kirstys' posts that modern chickens are a bit of a minefield. Well we live on a pretty tight budget, and well, its just hard to put food on the table some weeks.One thing we have always been able to afford for our Sunday roast is a chicken. But i have had to finally admit that that chicken gives me IBS. I keep noticing that every now and then it flares up. I couldnt pinpoint it. I finally realised it was when we had chicken on Sundays. So no chicken for four weeks for me and no IBS. But i miss chicken. I can buy chicken parts that i have no issue with and i make nuggets and chicken fingers with them and we all eat them. But i miss being able to buy whole chickens. I finally tracked down organic whole chickens but they were four times the price of regular chicken. Just out of my budget range.
Id love to know what exactly is going on with the whole chickens here in Ireland. I may try another brand when im feelign brave enough, but for now im just enjoying no stomach cramps on Mondays!!
We plan on getting chickens in the spring time so we can have fresh safe eggs. Im wondering will i ever be brave enough to slaughter and eat the chickens?????? Not sure i could miss chicken that much that i could eat one i personally know!
|Posted on Saturday, February 05, 2011 - 3:35 pm: || |
hey guys, The issues are citric acid and bleach - both are commonly used in processing chickens. I just can't eat any commercial meat anymore because of all the bleach and citric acid. It is all about processing so "organic" doesn't really help a whole lot - organic refers to what the animal ate while alive, but I've found that most of the time the same toxic crap is used during processing of the organic meat so it is just as contaminated. Your best bet is to find a chicken farmer that butchers his own chickens. It really doesn't matter what the animal eats when alive as long as only water is used in processing. With the high volume and horrible living conditions of industrially farmed animals, using only water for processing is impratical and dangerous. If you call one of the giant chicken companies and they tell you only water is used, they are being disingenuous at best and outright lying at worst. Their "water" is laced with citric acid or bleach as required by USDA standards. For farms with pastured chickens and no more than 100 processed at a time (more than 100 and the USDA regs apply), water only processing should be no problem.
You can try to wash off the citric acid, but I find that it permeates the meat and won't wash off. I guess you could probably mitigate the damage by washing off the excess, but you'll only avoid the problems altogether as long as the meat never came in contact with citric acid or bleach.
Think outside the box and look for a rabbit farmer or emus or turkeys or ducks....bison, lamb and game. Securing a safe source of meat was the single hardest thing I've done since going corn and additive free.
|Posted on Saturday, February 05, 2011 - 3:48 pm: || |
So I can poach the deer in the back yard? I think I would get arrested for that.
I am looking still just nothing found within 50 miles and that is too far for me to drive still.
There is the exception of crabs in season and clams and I don't eat either one of those - those I can find. I am not going to take up fishing either - would rather do without. Our bay is pretty nasty looking and smelling some days.