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Top Health Benefits of Eating Tripe

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When farm animals are used for meats, people often think of flank steaks, rib roasts, T-bones or sirloin. But when the stomach lining is removed to cook dinner, the product is called tripe. It’s comparable to other organ meats such as liver, heart and kidneys, which also offer valuable nutrients.

It’s true that most tripe, which is actually a muscle meat, is derived from cows, but it can also come from sheep, lambs, goats, ducks, chickens or pigs, which is sometimes called “paunch,” which explains another term: offal, not to be confused with the word used synonymously with waste or excrement.

Eaten all over the world, tripe is one of the most common organ meats and requires a slow cooking method for optimal tenderness, but, as The Daily Meal observes, “even then, the chewy texture is an acquired taste.”1 When it comes from a cow, it’s usually from one of the first three of the cow’s four stomachs, each one serving a different function and four “very different” types of tripe:

“Chamber one is called the rumen, and its tripe is called blanket or flat tripe. Chamber two is called the reticulum, and its tripe, honeycomb tripe, is the most common. Chamber three is the omasum, and its tripe is called book tripe; chamber four, the abomasum, gives us the least-commonly used tripe: reed tripe.”2

Famous dishes from around the world feature tripe, such as andouille, a coarsely-ground smoked pork sausage popular in Louisiana’s Cajun population. In France, it’s a gray-colored dish made with tripe and pig intestines. Traditional cuisine in Florence, Italy, includes a slowly-braised Florentine dipping sandwich known as a lampredotto, aka tripe sandwich.

There are several versions of an authentic and somewhat labor-intensive Mexican dish called menudo, aka spicy tripe soup. One features pig’s feet or hominy or both, according to The Spruce Eats.3 A red-colored version is made using dried chilies. It’s also served with tostadas or tortillas to make bolillos.

Menudo soup has the distinction of being served following late-night celebrations such as weddings or holidays as a “cure” for a hangover. According to Pittsburgh’s Post-Gazette, Turkey’s version of menudo is known as iskembe corbasi, made with garlic, lemon and spices.4

Similar soups made from tripe around the world are called chakna in India, dobrada in Portugal, paklay in the Philippines and flaczki in Poland. What all these cultures and countries have in common is that tripe, for many, is a deliciously savory and often nostalgic comfort food.

The Unique Nutrition Profile of Tripe

A 3-ounce serving of tripe contains over 10 micrograms of selenium (15 percent of the Dietary Reference Intake (DRI)), which your cells rely on (along with zinc) for optimal thyroid function, enzyme activity and DNA production. The National Institutes of Health (NIH)5 identifies selenium as an antioxidant that protects against disease-causing free radicals. Livestrong also notes:

“Zinc is a mineral that’s also important for healthy skin, healing of wounds and growth. It’s found all over your body — in bones, teeth, hair, skin, liver, muscle and white blood cells …

Another trace mineral in tripe is iron … needed by your body for the production of hemoglobin, the component of red blood cells that carries oxygen to your body’s tissues. Iron is also a vital component in muscle cells and necessary for the formation of many enzymes in your body.”6

Phosphorus is another essential mineral in tripe that works with zinc to nourish your cell membranes. More specifically, phosphorus helps make up phospholipids or fats in these cell membranes. Meanwhile, zinc is part of the makeup of the proteins in your cell membranes. Both zinc and phosphorus support healthy cell communication and have singular jobs as well: Phosphorus nourishes your bones and teeth, while zinc supports immune function.7

You’ll also find several B vitamins in tripe, such as niacin, folate and B12 (aka cobalamin), significant in converting homocysteine to methionine, largely responsible for producing new proteins in your body. The American Journal of Preventive Medicine8 notes that too much homocysteine in your bloodstream could increase your risk for developing cardiovascular disease.

Inadequate B12 intake could cause pernicious anemia, which can cause numbness or tingling in your hands and feet, a smooth and tender tongue, weight loss and weakness.

As a source of choline, beef tripe provides 220 milligrams (mg) in a 4-ounce serving, which is 52 percent of the Reference Daily Intake (RDI) for women and 40 percent for men. Choline produces compounds essential for tissue function; in fact, lipids containing choline comprise your cell membranes while aiding in cell communication,9 while acetylcholine made from choline stimulates healthy brain function.

Tripe for Weight Loss?

There may even be benefits of eating tripe for people looking to lose weight. With its modicum of carbohydrates, it provides a viable option for your weight-loss plan, as “a low-carb diet lowers insulin levels, which causes the body to burn stored fat for energy and ultimately leads to weight loss,” according to the Mayo Clinic.10 Three ounces of tripe contain 80 calories and just 1.7 grams of carbs.

The Public Health Collaboration11 conducted a randomized, controlled clinical trial during which low-carb diets were compared with low-fat diets, and participants on the low-carb diets lost significantly more weight. In addition, the choline content in tripe helps your body metabolize fats, preventing an accumulation of fat in your liver.

Tripe is an economical source of protein, delivering 10 grams — more than 20 percent of the DRI — in each 3-ounce serving. Tripe also has far less fat compared with the same amount of beef steak, which has 14.5 grams instead of the 3.4 grams from tripe, according to the U.S. Department of Agriculture.12 Livestrong also notes:

“Protein is a filling nutrient because it slows down the emptying of food from your stomach after you eat, so that you may feel less hungry for the next meal. This may help explain why some high-protein diets appear more effective for weight loss than low-protein diets.”13

Further, a large European study published in the New England Journal of Medicine14 notes that even a modest increase in lean protein combined with a modest reduction in your glycemic index was found to be a healthy way to help with weight loss and maintain a healthy weight.

Healthy Ways to Prepare Tripe

How could tripe be included in a healthy meal plan? Like nearly any other food, tripe can be healthy or harmful depending entirely on how it’s prepared and what it’s served with. Instead of frying it, try healthier preparations such as pressure cooking or poaching. Many people boil it, especially in soups, to make a filling meal that vegetables and herbs can be added to. Pickling it in vinegar is another popular way of preparing tripe.

The best tripe “cuts” are described as dense with a chewy texture, but not as rubbery as stewed calamari. The flavor is mild, and one reason it’s a popular addition to so many dishes is that the meat and the broth that accompanies it absorb the essence of the vegetables, spices and herbs it’s cooked with.

If you’re used to preparing tripe using the boiling method, which requires cooking slowly for long periods, or if you have no idea what to do with it, one way to slow-cook beef tripe is in a pressure cooker. In the featured video, professional chef Cristian Feher explains that of the four stomachs in beef, honeycomb tripe is considered “choice” or premium.

One thing to keep in mind is that once you cook tripe, it shrinks by around 50 to 60 percent. Feher adds 4 cups of water to 3 or 4 pounds of tripe, fresh ground black pepper and a generous amount of sea salt or Himalayan salt. “It tastes absolutely amazing,” Feher says. He adds that you should drain the tripe, as the water it’s cooked in will contain the impurities.

“From here, you can go in all sorts of directions,” he says, recommending a recipe known as mondongo, a Dominican-style tripe stew made with beef tripe, onion, garlic, peppers, carrots, potatoes, tomato sauce and cilantro, per the instructions on Smart Little Cookie.15 Here’s another tasty possibility inspired by The Spruce Eats.16

Caribbean Beef Tripe Soup

Ingredients

  • 1/2 cup yellow split peas (soaked overnight)
  • 2 teaspoons grass fed butter or ghee
  • 1 cup diced onions
  • 6 sprigs fresh thyme (divided)
  • 2 pounds grass fed cow tripe, cut into pieces
  • Salt and black pepper to taste
  • 6 cups water (plus more to create soup)
  • 1 pound pumpkin or calabaza squash, cut into large chunks
  • 2 pounds green plantains, peeled and cut into 1-inch rounds
  • 6 to 8 okra

Instructions

  1. To prepare, soak 1/2 cup of yellow split peas overnight.
  2. Rinse the tripe well. Heat the oil in a pressure cooker or stock pot, add the onions and sauté until they’re translucent (two to three minutes). Add 3 sprigs of thyme and sauté for 1 minute.
  3. Add the tripe, salt and pepper and sauté for four minutes, then add 6 cups water and stir.
  4. Cover the pressure cooker and cook for 45 to 50 minutes. (Time begins from the first whistle.) If using a stockpot, cover it and cook for two to three hours.
  5. Release pressure cooker valve to let out steam and open the pressure cooker. Add the pumpkin, plantains and the remaining thyme, and cook until the plantains are almost melting, with the lid open.
  6. Add the okra, cover and cook for six to eight minutes.
  7. Taste and adjust seasonings as necessary. Stir and serve.

Like most other dishes, tripe soup can be tweaked with favorite ingredients to make the finished product your own, whether it’s spicy or more of a broth than a stew. As The Spruce Eats notes, “Some cooks add carrots, green olives or raisins, while others prefer garlic.”17

One more thing: Use organic, grass fed meat whenever possible, and that includes tripe. Remember that it’s not the whole stomach you’re eating when you serve tripe, but just the lining of the stomach.

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Post-vaccine surge? Michigan’s spring coronavirus case spike close to previous year’s autumn high

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(Natural News) The spike in new Wuhan coronavirus infections recorded in Michigan over the spring is similar to a spike seen during the 2020 fall season. According to a Wall Street Journal analysis, the state’s daily coronavirus case count averaged more than 7,000 for almost two weeks – before taking a slight dip to 6,891 on April 20. This echoed similar figures back in November and December 2020, which saw sharp rises in infections for those two months before plunging.

Back in autumn of last year, Michigan averaged more than 7,000 cases per day for a span of 10 days. New infections dropped slightly, then briefly spiked as the December holidays approached. It then fell to the low 1,000s for the succeeding two months – until ascending again in March.

According to University of Michigan internal medicine professor Dr. Vikas Parekh, the sudden increase in new infections could be attributed to several factors. Among the factors he cited was re-openings, which increased people’s interactions and mobility. Parekh said the loosened restrictions contributed to the spread of the highly contagious U.K. B117 variant.

“As the B117 variant spreads nationally, we will likely see other stats [with] their own surges – although I hope none are as bad as Michigan,” the professor remarked. He continued: “The milestone just tells us we are not yet in the clear, especially as we still have large portions of our population who are not vaccinated yet.”

Parekh also expressed optimism over the lower daily caseloads the Great Lakes State reported. He said he believes both cases and hospitalizations have plateaued and will likely decline soon. The professor commented: “[COVID-19] positivity has been declining now for one week, which is usually a leading indicator of case decline.”

Meanwhile, the state cited younger populations and youth sports, such as basketball, wrestling and hockey, to increase new COVID-19 infections. Because of this, Gov. Gretchen Whitmer called to suspend youth sports and indoor dining in the state. She also exhorted high schools to conduct remote class sessions for two weeks to curb the spread of the pathogen.

Michigan still experienced the spike in cases despite having one of the highest vaccination rates in the country

During the opening stages of the U.S.’s immunization drive against COVID-19, Michigan boasted of having one of the highest vaccination rates nationwide. A report by Bridge Michigan even noted the initial “frenzy for vaccines” that “far exceeded the state’s limited supply.” But things have appeared to turn around for Michigan, as it now struggles to reach the 70 percent vaccination rate needed for herd immunity.

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Scottish mom’s legs turn into a pair of “giant blisters” after first dose of AstraZeneca’s coronavirus vaccine

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(Natural News) Sarah Beuckmann of Glasgow, Scotland, felt a tingling sensation in her legs and noticed a rash flaring up around her ankles a week after getting her first dose of AstraZeneca’s coronavirus (COVID-19) vaccine on March 18.

She also had flu-like symptoms right after the vaccination.

Beuckmann called her doctor to arrange an appointment the morning she noticed the rash, but by the afternoon her skin was already breaking out into blood-filled blisters. Blisters also appeared on her legs, hands, face, arms and bottom.

“I ended up asking my husband to take me to A&E,” said Beuckmann, referring to “accident and emergency,” the equivalent of an emergency room (ER). “When I got there, my heart rate was sitting at 160bpm, which they were very concerned about. I got put on an ECG machine.”

Doctors determine AstraZeneca’s COVID-19 vaccine triggers the rash

Medics carried out tests for HIV, herpes and other skin conditions to work out what triggered the rash, but all results came back negative. Doctors finally determined that the vaccine caused her rare reaction after carrying out two biopsies.

“Once they found that it was a reaction to the vaccine, they put me on steroids and that really seems to be helping my progress,” said Beuckmann. She had been advised by her doctor not to get the second dose of AstraZeneca’s COVID-19 vaccine because of her reaction.

Beuckmann spent 16 days at Queen Elizabeth University Hospital. She was discharged to recover at home. The 34-year-old mother of one is currently wheelchair-bound due to the bandages on her legs and blisters on the soles of her feet. She may need physiotherapy to help strengthen her leg muscles.

“They are starting to heal and they’re looking a lot better than they were but as the blisters started to get worse, they all sort of merged together,” she said. “I didn’t know what was going on.”

With the blisters merging, her legs have looked like a pair of “giant blisters.” Beuckmann admitted that at one point she feared her legs might have to be amputated.

Dermatologist agrees COVID-19 vaccine causes the blisters

Dr. Emma Wedgeworth, a consultant dermatologist and spokeswoman at the British Skin Foundation, agreed that Beuckmann had likely suffered a reaction to the vaccine.

“Vaccines are designed to activate the immune system. Occasionally people will have quite dramatic activation of their immune systems which, as happened in this case, can manifest in their skin” Wedgeworth told MailOnline. “This poor lady had a very severe reaction, which thankfully is extremely rare.”

It is not clear why Beuckmann, who works in retail, was invited for a vaccine. Scotland’s vaccine rollout was focused on people over the age of 50 when she got vaccinated, although vaccines are available to those who are considered at risk from the virus, or live with someone considered vulnerable.

At least 20 million Briton have had AstraZeneca’s COVID-19 vaccine, which drug regulators say causes a rash in one percent of cases. They say rashes caused by the jab tend to go away within a week.

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Trojan labs? Chinese biotech company offers to build COVID testing labs in six states

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In 2012, BGI acquired Complete Genomics, a DNA sequencing company and equipment maker. The funds for the $117.6 million purchase were raised from Chinese venture capitals. The company has expanded its footprint globally. According to its website, BGI conducts business in more than 100 countries and areas and has 11 offices and labs in the U.S.

People are concerned about China’s access to American DNA data

Some said that with Complete Genomics providing an American base, BGI would have access to more DNA samples from Americans, helping it compile a huge database of genetic information. Some also worried about the protection of the genetic information’s privacy.

According to a 2019 report from the U.S.–China Economic and Security Review Commission (USCC), BGI “has formed numerous partnerships with U.S. healthcare providers and research organizations to provide large-scale genetic sequencing to support medical research efforts,”

There are three main reasons why many people in the biotech community and government have expressed concerns about China’s access to American DNA data.

In the “60 Minutes” interview, Evanina discussed the very likely scenario in which Chinese companies would be able to micro-target American individuals and offer customized preventative solutions based on their DNA.

Evanina asked: “Do we want to have another nation systematically eliminate our healthcare services? Are we okay with that as a nation?”

The second concern is that China may use DNA to track and attack American individuals. As the USCC report states: “China could target vulnerabilities in specific individuals brought to light by genomic data or health records. Individuals targeted in such attacks would likely be strategically identified persons, such as diplomats, politicians, high-ranking federal officials or military leadership.”

The third concern is that China may devise bioweapons to target non-Asians. Steven Mosher, president of the Population Research Institute, discussed it in his article “What Will China Do With Your DNA?” published by The Epoch Times in March 2019.

He wrote: “We know that the Asian genome is genetically distinct from the Caucasian and African in many ways. … Would it be possible to bioengineer a very virulent version of, say, smallpox, that was easily transmitted, fatal to other races, but to which the Chinese enjoyed a natural immunity? … Given our present ability to manipulate genomes, if such a bio-weapon can be imagined, it can probably – given enough time and resources – be realized.”

An article from Technocracy said: “China’s aggressive collection of American DNA should be doubly alarming because it can only spell one ultimate outcome: biowarfare. That is, genetically engineering viruses or other diseases that will be selectively harmful to U.S. populations.”

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