Soups, stews, B12 & cookbook/

[Guest guest]

Hi Gail,

At the bottom is an email I just sent to the mom of an autistic child

who was interested in broths with some good links for broths and stews.

I try to use a butcher shop for bones. The quality seems better and one

butcher shop has frozen veal stock that has some sort of magical blood

building property. Potatoes, various root vegetables. Lately I've

started adding dandelion greens, parsley, medicinal and high mineral

greens and sage seems to help keep it from going bad on the stove. We

just come by and heat it up every so often. Nothing real complicated

but it just took me doing it and learning.

Water is a powerful solvent for things that will dissolve in water

(hydrophyllic) and will eventually suck the B12 out of the binder.

That website is for autism, one of the worst biomedical disasters

especially because it happens when children are babies and actively

growing into their environment and biology. It's a good lead, the right

territory for the rest of us but it probably works a bit different for

those of us who got sick as adults. The response to B12 is a little

hard to figure out because it can be subtle and subjective. My husband

went from sort of a very early morning tense and grumpy to calm,

energized, happy and more mentally sharp but I might never have noticed

except we were talking at the time and I was watching carefully for a

response. He had a business thing to do that day and I wanted him to

have every edge. So, use it every day or every week like the guy who

promotes the B12/dmso transdermal mix? I don't know. This nasal thing

seems to do something a bit different. So????? I think you'd need to

set it up as a real experiment with lots of details and track before and

after. And then track long term. It's hard to remember because when

you feel better it just seems normal. And I've noticed when there's

deep healing I tend to erase all of the previous sickness including the

memories.

My son has celiac disease, so removing gluten was scary dramatic.

Issues with breathing reflex, emotional and biological depression,

neurotransmitters. His body temperature would plummet to 95 and he'd

vomit when my mother would feed him pasta after being gluten free the

rest of the week. And he was about 11 which is a very responsive age.

There are issues with gluten that are not celiac. My husband lost his

dramatic fatigue when I pulled gluten and I actually could only see it

when he did eat something with gluten and he just wilted and stayed that

way for a bunch of days. He could never tell how he felt.

My daughter lost most of her dyslexia when I pulled gluten and milk (we

had test results). She eventually lost her egg allergy much of her milk

and gluten reactions but we still tease her that ice cream was a cheap

drunk for her. I think the Beck brain tuner cleans up a lot of the

after effect from the allergic or toxic or immune response. That's what

we've seen anyway. Also it's hard to know if you've actually excluded

gluten, it's hidden in so many foods and products. I've been fooled

over and over. Check a celiac site. Find a good applied kinesiologist

so you can catch all the foods you're reacting to, at least reacting to

right now. It changes.

> And this is probably more than you wanted to know, but all these

> traditional broths and stocks are the best of food. This is a link to

> a good medium length article from a professional alternative medicine

> periodical - with recipes.

> http://www.townsendletter.com/FebMarch2005/broth0205.htm

>

>

>

> Magic Mineral Broth

> One Bite at a Time - Nourishing Recipes for People with Cancer,

> Survivors and their Caregivers

> by Katz

> http://www.innercook.com/

>

> makes 6-7 quarts

>

> 6 unpeeled carrots and 1/2 tops

> 2 unpeeled medium yellow onions, cut

> 1 leek, all, cut

> 1 bunch celery, all, cut

> 4 unpeeled garlic, halved

> 1/2 bunch flat parsley

> 4 medium red potatoes, quartered

> 2 japanese(?) yams, quartered

> 1 garnet yam, quartered

> 1 TBSP salt (sea salt)

> 1x6 " strip kombu (a seaweed)

> 2 bay leaves

> 12 black peppercorns

> 4 allspice or juniper berry

>

> 12 quart stockpot, remove lid (to simmer down the water volume),

> simmer 2 hours, strain, cool, freeze.