Q about (cooked) salmon and iron intake.

[MarciavD]

I know what I was doing wrong: I bought and ate wild salmon, from different brands, but always frozen and in bags.
Last month I tried fresh organic (farmed) salmon from Albert Heijn and it was delicious!!
Why didn't I try that one before!!
My problem with eating salmon is completely gone, expect for an extremely increased appetite for it! I eat it a lot at this moment (300 gr a day) and it is really helping me sticking to Wai only foods. Happy!!

Last week I found one piece wild caught salmon at AH (fresh, but if course it has to be previously frozen) and it was disgusting. So disappointing.. It tasted just like the cheaper wild caught salmon I bought frozen in bags.

I also ordered half a wild caught salmon at my visboer and I hope that one tastes good (otherwise it's a very expensive mistake). I can pick it up this Thursday.



So far I only really liked the farmed salmon (organic).

[Oscar]

Good to hear

[MarciavD]

I picked up my fish today, eager to try a piece.
Now I am disappointed, it appears I don't like the taste that much and also I don't like the firm texture of the meat.
Soo.. I prefer the farmed salmon.
How bad is it to choose for farmed over wild?

[RRM]

That depends on what feedings they used.
You can use warm water (not boiling water) to soften up the texture.

[MarciavD]

Maybe I was too quick with my conclusion, I just experienced something strange.
I ate the rest of that piece of wild caught salmon and after that a piece of the farmed salmon. For good comparison.

Now I didn't like the farmed salmon anymore, it tasted watery, the texture too slippery and with a little garbagelike aftertaste.
Wild caught salmon was very firm, but trying with warm water is a good idea. Or I'll try prepared in Cheviche style with fruitjuice.

I guess I'll keep it to the wild caught salmon. I've read a lot of terrifying information about farmed salmon (in general) yesterday.

[RRM]

Exactly, the aftertaste...

[MarciavD]

Now I have a very stupid question (and dirty, I am sorry).
For months my stool was extremely soft or even fluid, past days it seemed to get a bit better, but a better look learned there are pieces of completely unharmed / undigested salmon in my stool... It is still pink..
How is that possible? What is wrong with me?
Nowadays I eat 300 gr of wild caught salmon. Not cooked, softened in warm water like RRM suggested.
My body craves protein, so I try to listen..

Other things I eat: orange juice, egg yolk, sugar, honey and a few ripe bananas.

[RRM]

Wow, so the salmon is not digested...
Maybe you should up the temperauture (of the water to warm up the salmon) a little bit, to see what the effects are on your digestion.
Make sure to measure the temperature with a thermometer, so that you can keep a log.

[MarciavD]

Wow, so the salmon is not digested..

No, not at all.
I am still a bit in shock. I knew my body couldn't digest a lot of veggies and has trouble with certain fruits, but this really scares me something might be really wrong.
What's the upper limit, 70 degrees?
You think warmer could have a positive effect?
Is it harder to digest at lower temperature?
And I will do my best to chew 30 times per bite...

[Oscar]

Maybe you have an issue with your stomach lining? In it are cells that produce hydrochloric acid, and cells that produce pepsinogen. The acid is the first step in the digestion of protein, and pepsinogen is turned into pepsin by the hydrochoric acid, thereby forming the second step. If the production of one or both of them is hampered, digestion could be reduced.

[RRM]

What's the upper limit, 70 degrees?

No, about 90 degrees Celsius

You think warmer could have a positive effect?

For people with digestive issues? Yes.
Salmon contains little connective tissue (incomparison to beef, for example),
but even this may already prove too much for you.
Warming it up a bit, makes the connective tissue weaker; easier to digest.

[Emeira]

Found somewhere i wai forum:

Above 70 the proteins get rapidly denaturated and this will create alot of dirty protein.

No, about 90 degrees Celsius

So now 90 degrees Celsius is safe temp for slow protein cooking?

[RRM]

So now 90 degrees Celsius is safe temp for slow protein cooking?

No.
We have someone with serious digestion issues.
I am trying to find out what works for her, without having to resort to a normal diet.
If she can properly digest food exposed to 90 degrees, then we have established an upper level that we can try to lower.

[Emeira]

...but for majority people, general health, good skin which temp is best for slow cooking (no dirty protein)... 70-80 C is safe? just double-checking

[RRM]

Yes, the lower the better. Below 60 degrees the cooking may take days though.