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Burgers burgers burgers

Discussion in 'Type 1.5/LADA Diabetes' started by Kristin251, Sep 2, 2017.

  1. Kristin251

    Kristin251 LADA · Well-Known Member

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    Nice thought and potentially the problem though cheese can do it too if over eaten. That's a lot of the reason I never make smoothies. Scary haha
    Re lamb burger. Hm... I adore my roasted rare chops with garlic oil oregano and Sage. No need to mince those beauties. Love them cold ass well.
     
  2. DCUKMod

    DCUKMod · Moderator
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    What I'm asking is if you have made lamb burgers to see if they cause the same rise?
     
  3. Kristin251

    Kristin251 LADA · Well-Known Member

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    I have had ground lamb burgers ground fresh daily but much fattier than chops and yes, they did cause the same rise.
     
  4. DCUKMod

    DCUKMod · Moderator
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    Do the lamb chops demonstrate the same rise or not? (Sorry to be so granular.)
     
  5. Kristin251

    Kristin251 LADA · Well-Known Member

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    Nope. Not the chops. Just ground with a higher fat content.
     
  6. DCUKMod

    DCUKMod · Moderator
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    Why does your ground meat have a higher fat content? My butcher grinds the meat I choose, so my ground beef is beef steak, or whatever. Actually, my all of my butcher's ground beef is ground steak, as they supply commercial outlets and care homes too, and the care homes in particular demand that specification.

    Alternatively you could grind your own meats to control the content.
     
  7. Kristin251

    Kristin251 LADA · Well-Known Member

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    They would grind steak for me but this isn't just normal ground beef. Most people like it fatty and not lean.
    I would just eat the steak. No need for grinding.
    The point I'm trying to make is that it appears the fat content is what's raising me.
     
  8. ringi

    ringi Type 2 · Well-Known Member

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    I still expect the issue is the grounding process itself. The only way to find out is to buy two lots of meat and get one lot ground.
     
  9. Tipetoo

    Tipetoo Type 2 · Well-Known Member

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    The only thing that happens when meat is put through mincer / grinder is a increase in temperature of the meat.

    This is one of the the reasons that minced / ground beef goes off quicker than normal prepared meat. In the good ol' days SO2 or Sulphur Dioxide powder, mixed together with cold water was added to the meat to prevent this before it became illegal to do do.
     
  10. ringi

    ringi Type 2 · Well-Known Member

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    The meat also gets a much larger surface area for our digestive juices to act on......
     
  11. Tipetoo

    Tipetoo Type 2 · Well-Known Member

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    Depends how much you shovel in to your mouth.
     
  12. Kristin251

    Kristin251 LADA · Well-Known Member

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    Thank you!! Back to animal fat!! Cheese time lol
     
    • Optimistic Optimistic x 1
  13. Tipetoo

    Tipetoo Type 2 · Well-Known Member

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    Don't forget the Avo's as well.
     
    • Agree Agree x 1
  14. Peerless67

    Peerless67 Type 2 · Well-Known Member

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    Since you are in the States, try an impossible burger. Then report back.
     
  15. Kristin251

    Kristin251 LADA · Well-Known Member

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    Haha. NEVER
    I have no idea what that is.
     
  16. Peerless67

    Peerless67 Type 2 · Well-Known Member

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    Its a burger made from vegetables. My wife is American and we have a wedding to attend in Cali next August, I intend to track one down.

     
  17. Kristin251

    Kristin251 LADA · Well-Known Member

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    Interesting. But no thanks. Weird ingredients lol. I'll just eat beef haha.

    I'm sure CA will be one of the first states to get it. It does sound intriguing
     
    • Like Like x 1
  18. Hotpepper20000

    Hotpepper20000 · Well-Known Member

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  19. Tipetoo

    Tipetoo Type 2 · Well-Known Member

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    I do not like that pickled stuff in my burgers either, probably why I am banned from Macca's from complaining about it. :meh:
     
  20. zbluebirdz

    zbluebirdz Type 2 · Active Member

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    Does sausages cause a similar rise in your bs?
     
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