can hamburger be used in recipes for people with LC

lisa15601 · Post by **lisa15601** » Fri Dec 03, 2010 3:22 pm

Can hamburger be used in recipes for p eople with LC. I've only been on the entocort for two weeks and would like to know if there are any GF recipes with hamburger[/code]

Joefnh · Post by **Joefnh** » Fri Dec 03, 2010 3:45 pm

Lisa you should be able to as long as the other ingredients have no whet gluten or soy. There are a few people who have had limited success tolerating beef. The best bet is try a little and see how it does.

--Joe

starfire · Post by **starfire** » Fri Dec 03, 2010 4:45 pm

There are recipes with hamburger in the Paleo diet Cookbook which came today (for me). Grass fed is recommended, of course. No reason for you not to try hamburger in my opinion.

Love, Shirley

Polly · Post by **Polly** » Fri Dec 03, 2010 6:09 pm

Hi Shirley!

What is the cookbook like?

Love,

Polly

starfire · Post by **starfire** » Fri Dec 03, 2010 8:24 pm

I haven't tried anything yet but a few receipes have already caught my eye. I have looked at maybe a third of them. I glanced through the "beef" section to make sure hamburger was there before posting to this thread. Ground bison is a substitute but I'm sure it'smuch more expensive.

I bought two wild caught salmon portions at Wegnam's grocery yesterday. I know you can't do dairy but an allowable oil would work as well, I'm sure. I basted it with melted butter, dill & lemon pepper. It was delicious. Even Mom liked it and ate all of her piece. She often doesn't eat much. I also used some unrefined salt. I'm trying to switch to unrefined salt due to the minerals that are removed when they refine it. Makes sense to me. It was a surprise to find how much moister it is. A lot different from refined salt. I am also taking an iodine supplement since the unrefined salt seems to be lacking in that. The gov't declared that iodine be added to salt to help prevent goiter as I'm sure you already know. Since I already have hypothyroidism I figured I needed it.

Well, didn't mean to get sidetracked on that................. I think you will probably like the cookbook but it is difficult for me to keep so much "fresh" veggies on hand. I don't have a good grocery store around the corner....... not to mention a health food store. haha

Love, Shirley

MBombardier · Post by **MBombardier** » Fri Dec 03, 2010 8:37 pm

I was at the store today and saw buffalo for $6.99/lb. That's an okay price for one person, but if you are trying to feed a family like me, that's pricey, IMO.

Shirley, are you using Redmond RealSalt? It has all the original minerals, including iodine. Here's the website that tells about it, if that's not what you are using. I really like it, although it has darker specks in it that are occasionally crunchy, and my husband doesn't like it for that reason.

http://www.realsalt.com/

starfire · Post by **starfire** » Fri Dec 03, 2010 8:55 pm

Thanks. I'll check out Redmond. I missed that one somehow.

I agree that trying to feed a family on "specialty" items such as bison is impossible unless funds are unlimited. I don't know anyone like that. HaHa

With just myself and Mom to feed it's a bit easier, especially since she eats so little. I normally stick to pretty mundane foods. HaHa I splurged at Wegman's because I almost never make it there. I was looking for some special foods to feed my daughter and family while they are here at Christmastime.

Top's or Price Chopper are my choices if I don't want to drive 30 miles.

Love, Shirley

Post by **Rosie** » Fri Dec 03, 2010 10:04 pm

I recently finished a very fascinating book called "Salt, a World History" by Mark Kurlansky. I hadn't really been aware of the importance of salt in world history.....the establishment of trade routes and cities, wars and trade in salted fish and meat. We don't really think about it now, but up until about 100 years ago with the arrival of refrigeration and canning, salt was crucial to preserving food. And all the different sources of salt, and ways of purifying......amazing!

I've finished with the book, and if Marliss or anyone else wants me to mail it to them, I'd be glad to do so. Just pm me.

Rosie

Polly · Post by **Polly** » Sat Dec 04, 2010 7:12 am

Another Redmond Real Salt fan here!! I have been using it (at Matthew's suggestion) for a number of years now. LOVE IT! I used to find it at Whole Foods, but it is no longer there, so I order it online.

Rosie, interesting about the history of salt. One thing I have learned from my MC diet is that good old salt and pepper are often the best seasonings to use in cooking. (I think Julia Childs would agree with me).

Love,

Polly

Post by **tex** » Sat Dec 04, 2010 10:01 am

I've been using Redmond Real Salt for a number of years, also - it's good stuff.

Love,
Tex

MaggieRedwings · Post by **MaggieRedwings** » Mon Dec 06, 2010 6:52 am

I also use Redmond salt and would use nothing else. Absolutely wonderful but here at work, everyone wants to know what the dark specs are - they are Morton salt people

UGH!

Love, Maggie