8:00AM
Blood sugar reading--90
8:00AM
6 ounces of grass-fed beef shoulder
Diet Rite
10:00AM
Blood sugar reading--78
1:15PM
Blood sugar reading--79
1:30PM
10 ounces of grass-fed beef shoulder with A-1
Diet Rite
3:30PM
Blood sugar reading--90
5:45PM
Blood sugar reading--95
5:45PM
3 low-carb French toast (3 slices Julian Bakery Smart Carb #1 bread, butter, eggs, cinnamon, Truvia, heavy whipping cream, sugar-free maple syrup)
Diet Rite
7:15PM
Blood sugar reading--95
7:30PM
90-minute competitive volleyball
9:15PM
Blood sugar reading--96
9:15PM
Carbsmart vanilla ice cream with cashews and whipped cream
Diet Rite
10:15PM
Blood sugar reading--103
NOTE: When I was at the farmer's market recently to get my grass-fed hamburger meat, I decided to splurge a bit on another grass-fed beef cut that sounded like it might be pretty good--shoulder. Well, after cooking up that big chunk of meat in the crock pot on Sunday, I was ready to dive into some tender and juicy beef today. But it didn't happen. That was probably the grossest thing I've put in my mouth in a very long time and there were little chunks of I don't wanna know what in it that made me feel like I was eating something on that old NBC-TV reality show "Fear Factor." I could have gotten four pounds of my favorite ground beef for what I paid for this shoulder cut of beef--UGH! I wasn't going to waste the meat, so I ate it all. But I'm not doing that again!
I ate the French toast Christine and I did a video on with the Julian Bakery yesterday for my pre-volleyball meal and my blood sugar stayed VERY steady when I measured it 90 minutes after eating the meal. Gotta love that! Speaking of volleyball, my ankle is doing better than it was last week, but it's still pretty sore. I could jump fairly well during the games and got in some key blocks and spikes. But the pain started to return after about an hour of playing, so I left earlier than I usually do to rest my ankle some more. I hope to be back at 100% very soon because I'm very competitive on the volleyball court and hate to slow down my speed or mobility on the court because of an injury.
Tomorrow I will provide a very detailed list of my blood sugar readings before each meal, then at 30, 60, 90, and 120 minutes after each meal so we can see exactly what is happening with the blood sugar curve. This oughta be good! THANKS for reading!
Monday, July 13, 2009
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14 comments:
I am a "taker back" person. I wasn't always, but it calls attention to a bad product. If people just complained, nothing would happen.
I'm not sure I could have taken back the fully-cooked piece of meat, but I certainly won't be getting it again.
My former boss would have taken back the chewed up pieces of the cooked food! The managers would be so glad to get rid of her that they would give her double and triple coupons for free stuff - Brilliant strategy - worked every time.
Jimmy, this smile is for you :D
I suppose I could have done that myself. Maybe next time it happens I will. SMILES BACK! :D :D :D
I think the reason that grass fed hamburger tastes better is that I am guessing that they add fat to it. Grass fed beef by nature is a lot leaner than grain fed. Plus I have heard a lot of comments that where you get your grass fed meat from has a lot to do with the taste. I've only had grass fed from US Wellness. They hamburger was good the skirt steaks which are supposed to be fattier were just OK tasting. Nothing to write home about that's for sure.
Well, JD, this steak I had was PLENTY fatty as is the ground beef. I dunno what the problem was, but it was nasty. I'll stick with my ground beef from now on.
Could you take it out of the crock pot and make it like BBQ? I do that to beef shoulders cause they can be rather tough and not very flavorful.
I worked in a grocery store one time and a woman returned creamed corn in the pot she was cooking it in and the manager told me to refund her money. Why shouldn't you be a satisfied customer?
I could have made a BBQ out of it. But that slab of meat cost too much to try to mask the flavor if it's gross. I'll tell them about my dissatisfaction the next time I'm at the farmer's market and see if they'll do anything for me. Maybe a few pounds of the grass-fed ground beef for my trouble or something. I'll ask.
"I'm not sure I could have taken back the fully-cooked piece of meat...."
That would've been a good one!
As Jerry Seinfeld once said about buying fruit, the same can be said for meat: "...it's a gamble, I know that going into it." :)
What is it about church and volleyball that go so well together?
The grass-fed beef we picked up last month is similar -- the ground beef is great, the steak cuts taste "off" to me ... a little "gamey" I guess might be the right word, but I don't eat game meat so I really don't know. HAve you had other steak cuts of grass fed beef? Could just be that all that leaner meat is affecting the taste, whereas the fattier ground is better tasting. My theory on why the ground patties are head and (sorry bad pun coming) shoulders above the other cuts taht are filling my freezer right now!
I haven't tried other ones yet, Matt. And your theory is a good one, although the fat in the shoulder was plentiful. But the burgers are incredible! Why mess with a good thing. :)
Silly question: but this beef is hung/aged? yes? Because a min of 21 days is usual for good beef in the UK.
I wonder if mincing is like hitting it with a tenderiser, its getting mixed it and tenderised all in one?
I am surprised at the problems with he shoulder. Its not a cut I know of, but different places here call things different names.
The pressure cooker is a great way of getting a slow cooked joint done quickly, and it will make any slow cook joint tender no matter what. It is also usually best to slow cook on on the lower setting and putting in that extra time.
I would expect grass/outdoor reared animals to taste different at different times of the year. Sometimes the grass is richer, has more clover etc. Sometimes its warmer they move move, get more Vit D. These things are worth trying.
I would also say that if you slow cook properly even the most sinuous/gristly meat should end up falling apart. And that is the best bit. All those bits that people normally buy as joint tabs etc (very expensive in the UK) you get for free. There is a great item on broth/stock at Western Prices site: http://www.westonaprice.org/foodfeatures/broth.html. Plus slow cooking is great in the Summer as it produces less heat than the cooker.
Tenderness wasn't the issue at all...it was all about the taste.
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