Re: Hoeveel vlees eten jullie eigenlijk?

Forum Forums Vragen over voeding en gezondheid Hoeveel vlees eten jullie eigenlijk? Re: Hoeveel vlees eten jullie eigenlijk?

#25443

Anoniem

Helemaal mee oneens! Dat doe je alleen als je heldere soep wilt. Nogmaals, wanneer je het vlees zou eten, zou je dit ook niet verwijderen. Het is waarschijnlijk vloeken in de kerk maar ik ben het niet met Weston Price eens dat het schuim uit lectines bestaat. Bij bonensoep misschien maar niet bij vleessoep.

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The scum is not just protein. The scum floats; protein is more dense than water and would sink. The floating stuff is coagulated (denatured) lipoprotein, the same “L” that is in the terms HDL and LDL (from your cholesterol workup).

Protein combined with lipid (fat) is less dense than water (the “D” in HDL and LDL refers to the density). When boiled, these lipoproteins coagulate and float. The scum tastes just fine to me, it’s laughable to call it “impurities.” All cells have lipoproteins in their cell membranes.

However, leaving them in will cause the stock to be irreparably cloudy in the end. If the goal is a stew, then who cares if the stock is cloudy. If the goal is consomme, then skim away.

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It is wasteful to skim soup-stock. The scum that rises as the water heats contains some of the very substances which are desired in the water. They increase the flavor of the stock and should be retained. After a time they settle as sediment, and all the sediment that is fine enough to go through the strainer should be used. In clear soups it may be removed, but clear soups are not the most nutritious.