I went overboard and made about 3lbs of beef jerky today because I’m starting T-Dawg 2.0 tomorrow and wanted to have some easy protein sources around. I was curious about the nutritional benefits of this kind of “cooking”. From what I have read so far, it seems that the dehydrators do not get hot enough to destroy the vitamin content of the meat, and I really don’t see any way that the drying process would cause something to happen to the beef’s amino matrix.
Does anyone have any data that would suggest that this isn’t a nutritionally sound protein source?
I made my own marinade which has lots of sodium I’m sure but I’m not really worried as I seem to sweat a great deal in the gym and I drink plenty of water; aside from the apparent benefits of “sodium loading” to a degree. The marinade has no sugar.
Thanks for any opinions in advance.
