QuestionWhy do you eat turkey/goose as an alternative to organs in the winter; I would think that they would not eat a natural diet (Christmas time used for making money).
I also thought it not a good idea to eat little fat with protein (you mentioned not getting marrow and suet in the winter)? I have been eating a lot of marrow and suet because I thought that this is important?
What happen's to liver if left to get old; lamb's hart and kidney are better old; what about aged liver?
I hope that this histamine theory is as you say "I don't believe in it"; after all I am eating old/older meat every day.
AnswerI eat raw (organic)turkey and goose at Christmas partly out of (British) Christmas tradition. Also, I don't like the idea of spending too much time obsessing about food now that I've long recovered my health, so I tend to not worry too much if I have to occasionally eat food that's not of the highest quality(provided it's organic etc., of course). Domesticated fowl, even organic ones, are fed mostly on grains, but birds do eat grains and other plants in the wild to a certain extent(they have gizzards etc. for that purpose), so it's not the end of the world. Ideally, of course, they should also have access to insects/small lizards etc. in the diet(like wild turkeys), and organic, free-range turkeys left outside cages in the open, should, in theory, also have access to that as well.
Re fat/protein:- As I pointed out in the earlier e-mail, I've usually been left with a sufficient supply of marrow to last me up to c.January 1st or so. After that point, I tend to compromise by eating the fat off raw lamb, raw eggs etc. etc., until I get supplies of marrow again, in February/March. I always make sure to have some fat in the diet, at any rate.
Re liver:- My only concern re aged liver is that raw, fresh liver is already not very solid, and so, when it ages, it becomes liquid far more quickly than any other kinds of organ-meats - and I, personally, can't stand the taste and texture of the liquid goo that results from it.However, aside from this personal preference, I'm sure aged raw liver is fine.
Re histamine:- Histamine is certainly a problem for the tiny minority of people who, because of certain illnesses, have developed a highly unusual sensitivity to histamines, but it's not an issue for the majority of the population. You have to remember that for most of past history, our ancestors were forced to eat some (slightly) aged meat, on a continuous basis, because they had no refrigerators in those days.
As for the whole issue re histamines/pufas etc, most diet-gurus try, mistakenly, to simplify the rather complex system of food-science, by blaming only one type of nutrient for all diseases(whether it's carbs or PUFAs or saturated fats or histamines etc.), but the truth is that nutrition and digestion, and indeed the causes behind disease, are way more complex than that.
Geoff
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