RE: B12 in Chicken Soup - nutrient data base

[Guest guest]

Michele,

This is the best place I have found to find out what is in what.

http://www.nal.usda.gov/fnic/cgi-bin/nut_search.pl

Put chicken into the search and then hit enter. Then take your pick from the

list. On the next screen, hit report and it will give you all the nutrient

content. You'll probably have to figure individually and add for whatever

stuff you put in your soup.

[Guest guest]

I just looked up chicken stock, soup, homemade on the

USDA database. I was surprised to learn that 1 cup

has:

6g protein

8g carb

3g fat

Also, only 7mg of calcium - this seems very low- I use

calcium as my only source of calcium. I was expecting

it to be higher

Is this right? Does anyone have any other source for

this information?

BTW,there was no B12

Thanks

Jo

___________________________________________________________

BT Broadband - Free modem offer, sign up online today and save £80

http://bt..co.uk

[Guest guest]

I don't know about vitamin content, but the list I have (got from

naturopathic doc, don't know ultimate source) says 1 cup chicken broth is

1.5 carb, 1.5 fat and 3.1 protein.

At 12:46 AM 1/31/04 +0000, you wrote:

>I just looked up chicken stock, soup, homemade on the

>USDA database. I was surprised to learn that 1 cup

>has:

>6g protein

>8g carb

>3g fat

>

>Also, only 7mg of calcium - this seems very low- I use

>calcium as my only source of calcium. I was expecting

>it to be higher

>

>Is this right? Does anyone have any other source for

>this information?

>

>BTW,there was no B12

>

>

MFJ

Any moment in which you feel like dancing is a perfect moment.

[Guest guest]

@@@@@@@@@@@@@

> I just looked up chicken stock, soup, homemade on the

> USDA database. I was surprised to learn that 1 cup

> has:

> 6g protein

> 8g carb

> 3g fat

>

> Also, only 7mg of calcium - this seems very low- I use

> calcium as my only source of calcium. I was expecting

> it to be higher

>

> Is this right? Does anyone have any other source for

> this information?

>

> BTW,there was no B12

>

> Thanks

> Jo

@@@@@@@@@@@@@@@

keep in mind this data is completely meaningless because no info is

given about actual preparation method... not to mention ingredients

other than chicken...

also, protein numbers will be artificially high because gelatin is

protein, but mainly just a concentration of a few amino acids, not a

typical balanced protein, which is not to say it isn't extremely

valuable in combination with other proteins...

If you meant to say above you rely on stock as your only calcium

source, that's CRAZY! It has been an old pet topic of these two

lists how much calcium is in stock, but as far as I know nobody has

posted an answer yet...

Mike

SE Pennsylvania

[Guest guest]

--- Anton <bwp@...> wrote: >

> If you meant to say above you rely on stock as your

> only calcium

> source, that's CRAZY! It has been an old pet topic

> of these two

> lists how much calcium is in stock, but as far as I

> know nobody has

> posted an answer yet...

>

Why is it crazy? I can't tolerate dairy. When I have

asked this list where else to get calcium from, stock

came back as the answer. It makes sense to me - the

prep process leaches calcium from the bones into the

liquid.

If there are any other easily available sources of

calcium, I'm willing to give them a go

Jo

___________________________________________________________

BT Broadband - Free modem offer, sign up online today and save £80

http://bt..co.uk

[Guest guest]

>

> > If you meant to say above you rely on stock as your

> > only calcium

> > source, that's CRAZY! It has been an old pet topic

> > of these two

> > lists how much calcium is in stock, but as far as I

> > know nobody has

> > posted an answer yet...

> >

>

> Why is it crazy? I can't tolerate dairy. When I have

> asked this list where else to get calcium from, stock

> came back as the answer. It makes sense to me - the

> prep process leaches calcium from the bones into the

> liquid.

>

> If there are any other easily available sources of

> calcium, I'm willing to give them a go

> Jo

@@@@@@@@@@@@

leaves, small fish, sea greens, seeds

Mike

SE Pennsylvania

[Guest guest]

At 02:04 AM 1/31/04 -0000, you wrote:

> leaves, small fish, sea greens, seeds

No grasshoppers? What's the nutrient content of corn worms?

MFJ

Any moment in which you feel like dancing is a perfect moment.

[Guest guest]

> > leaves, small fish, sea greens, seeds

>

>

> No grasshoppers? What's the nutrient content of corn worms?

@@@@@@@@@@@@@@

grasshoppers are very poor calcium sources, only about .29 mg per

calorie. (100g=95.7 cal= 27.5mg Ca for small grasshoppers, about the

same data for large.)

haven't found any data for corn earworms, but haven't looked too hard

either... curious, but low priority...

Mike

SE Pennsylvania

[Guest guest]

>>I just looked up chicken stock, soup, homemade on the

>>USDA database. I was surprised to learn that 1 cup

>>has:

>>6g protein

>>8g carb

>>3g fat

A lot of " broth " recipes include boiling

carrots and other vegies with the chicken,

then discarding the vegies. I don't think

you can go by the USDA numbers if

you are just boiling chicken ... but if a

chicken has no carbs, then boiling

the chicken will not make carbs magically

appear.

The fat content of broth varies greatly

too ...

-- Heidi

[Guest guest]

Thank you, that is very helpful. So the calcium stays in the bones. Maybe

you just half to crunch them up a bit, once they are really soft. I read in

NT about some kid eating dried stock bones w/spices, salt as a snack. I

think Gaby might eat that, sounds crunchy.

take care,

Michele

>From: Joanne Pollack <jopollack2001@...>

>Reply-

>

>Subject: RE: B12 in Chicken Soup - nutrient data base

>Date: Sat, 31 Jan 2004 00:46:46 +0000 (GMT)

>

>I just looked up chicken stock, soup, homemade on the

>USDA database. I was surprised to learn that 1 cup

>has:

>6g protein

>8g carb

>3g fat

>

>Also, only 7mg of calcium - this seems very low- I use

>calcium as my only source of calcium. I was expecting

>it to be higher

>

>Is this right? Does anyone have any other source for

>this information?

>

>BTW,there was no B12

>

>Thanks

>Jo

>

>

>

>

>

>

>___________________________________________________________

>BT Broadband - Free modem offer, sign up online today and save £80

>http://bt..co.uk

_________________________________________________________________

Find high-speed ‘net deals — comparison-shop your local providers here.

https://broadband.msn.com

[Guest guest]

I eat a salad of marinated kale, usually 10 cups before marinating and about

5-6 after. It's not as big as it sounds, and is very easy to chew after it

sits for a bit. My moms teeth are falling out and she can eat it. I like

lacinato, as it has nicer texture and is much darker green; oh, and the

stems don't cause issue if eaten. If I can get it or need a change in

flavor, I make regular salad w/ tahini dressing, nice and thick, plus snack

w/veggies dipped in it here and there. The tahini, whole made w/whole sesame

seeds, is very high in calcium and iron, among other things, and has nice

sulfuric amino acid content for the veggie world.

I just toss the seeds(presoaked is best, 1/2cup) w/some e v olive oil,

lemon juice from 1-2 lemons, a small dollop of honey, ginger snippings, 2

cloves garlic, pinch of cumin, oregano, small handful parsley and salt to

taste in my vitamix. If you don't have one, buy a cheap coffee grinder(like

ten dollars), grind the seeds first, then dump them in food processor,

adding oil first until the butter " starts " , then the other ingredients til

smooth.

The kale can be done in your favorite homemade dressing. It's best to put in

a container w/tight fitting lid, pour dressing to coat, shake like it stole

something, repeat the shaking whenever you remember it's there. Once the

leaves look glossy and bright green, you can eat, for really soft leaves,

wait 3+ hours. I eat mine after 1 hr.

take care,

Michele

_________________________________________________________________

Learn how to choose, serve, and enjoy wine at Wine @ MSN.

http://wine.msn.com/

[Guest guest]

>>

>Thank you, that is very helpful. So the calcium stays in the bones.

>Maybe

>you just half

I meant HAVE ... really.

Michele

_________________________________________________________________

Find high-speed ‘net deals — comparison-shop your local providers here.

https://broadband.msn.com

[Guest guest]

--- Anton <bwp@...> wrote: > ---

> > If there are any other easily available sources of

> > calcium, I'm willing to give them a go

> > Jo

> @@@@@@@@@@@@

>

> leaves, small fish, sea greens, seeds

>

I thought calcium from leaves didn't have much

bioavailability (although I do eat calcium or kimchi

with cabbage every day, so maybe I'm getting some

there). I don't like small fish. I have a bag of

dulse in the cupboard waiting to be eaten - but I have

no idea what to do with it so I haven't tried it yet

But sea greens are too dear to eat often anyways.

As for seeds, I had no idea they were high in calcium.

I guess I would need to soak them to make them NT

friendly and make the nutrients absorbable? The only

seeds I like are sunflower and sesame. I have soaked

sunflower seeds before but I didn't like them- I

prefer them as bought. Should sesame seeds be soaked?

I could add a tbsp here and there to various recipes.

Thanks for any help

Jo

___________________________________________________________

BT Broadband - Free modem offer, sign up online today and save £80

http://bt..co.uk

[Guest guest]

Hi Jo,

If you want to try the dulse go to www.seaveg.com to see prep,

mineral content and recipes. Alaria and kelp are considerably higher

in calcium, but the dulse contains some calcium too.

Enjoy,

Sheila

> ---

>

> > > If there are any other easily available sources of

> > > calcium, I'm willing to give them a go

> > > Jo

> > @@@@@@@@@@@@

> >

> > leaves, small fish, sea greens, seeds

> >

>

> I thought calcium from leaves didn't have much

> bioavailability (although I do eat calcium or kimchi

> with cabbage every day, so maybe I'm getting some

> there). I don't like small fish. I have a bag of

> dulse in the cupboard waiting to be eaten - but I have

> no idea what to do with it so I haven't tried it yet

> But sea greens are too dear to eat often anyways.

>

> As for seeds, I had no idea they were high in calcium.

> I guess I would need to soak them to make them NT

> friendly and make the nutrients absorbable? The only

> seeds I like are sunflower and sesame. I have soaked

> sunflower seeds before but I didn't like them- I

> prefer them as bought. Should sesame seeds be soaked?

> I could add a tbsp here and there to various recipes.

>

> Thanks for any help

> Jo

>

>

>

>

>

> ___________________________________________________________

> BT Broadband - Free modem offer, sign up online today and

save £80 http://bt..co.uk

[Guest guest]

Hi Jo,

If sunflower seeds are sprouted too long they will not taste so

great. Sprout them only until the sprout is barely showing.

In NT Sally Fallon suggest limiting the amount of RAW sprouts a

person eats due to their naturally irritating substances. If the

sprouts are lightly steamed or added to soups and cassaroles the

irritants are nuetralized. I often toss a handful of sprouts into

soups. Yum! They are chewy and replace rice nicely. IMO

Use unhulled sesame seeds for sprouting. Rinse 4 times a day and they

should be ready in 2 to 3 days.

If you don't own Nourishing Traditions I suggest you get yourself a

copy ASAP. It is a treasure trove of delicious recipes and food

education. Your library should be able get a copy for you if you want

to check it our first.

All my best,

Sheila

> ---

>

> > > If there are any other easily available sources of

> > > calcium, I'm willing to give them a go

> > > Jo

> > @@@@@@@@@@@@

> >

> > leaves, small fish, sea greens, seeds

> >

>

> I thought calcium from leaves didn't have much

> bioavailability (although I do eat calcium or kimchi

> with cabbage every day, so maybe I'm getting some

> there). I don't like small fish. I have a bag of

> dulse in the cupboard waiting to be eaten - but I have

> no idea what to do with it so I haven't tried it yet

> But sea greens are too dear to eat often anyways.

>

> As for seeds, I had no idea they were high in calcium.

> I guess I would need to soak them to make them NT

> friendly and make the nutrients absorbable? The only

> seeds I like are sunflower and sesame. I have soaked

> sunflower seeds before but I didn't like them- I

> prefer them as bought. Should sesame seeds be soaked?

> I could add a tbsp here and there to various recipes.

>

> Thanks for any help

> Jo

>

>

>

>

>

> ___________________________________________________________

> BT Broadband - Free modem offer, sign up online today and

save £80 http://bt..co.uk

[Guest guest]

--- h2ocolor1937 <h2ocolor@...> wrote: > Hi

Jo,

> If sunflower seeds are sprouted too long they will

> not taste so

> great. Sprout them only until the sprout is barely

> showing.

>

When I sprouted mine, I used unhulled, and I wasn't

sure they actually sprouted at all! The pointy tip of

the seed grew longer - I figured this was the sprout

factor.

> In NT Sally Fallon suggest limiting the amount of

> RAW sprouts a

> person eats due to their naturally irritating

> substances. If the

> sprouts are lightly steamed or added to soups and

> cassaroles the

> irritants are nuetralized.

I make soups every weekend - I could gring the sprouts

and add them in,

> Use unhulled sesame seeds for sprouting. Rinse 4

> times a day and they

> should be ready in 2 to 3 days.

Does the hull sprout? If it's the seed that sprouts,

how do you tell when it's sprouted if it's in the

hull? Lastly, do you remove the hulls or eat them?

If you have to remove them, then I don't bother with

them.

> If you don't own Nourishing Traditions I suggest you

> get yourself a

> copy ASAP.

I've had a copy for about 2 years now. However, I

found the whole sprouting section very confusing. I

understand the reason why, but the instructions on the

type of seed to use and how to do it are not clear.

Jo

___________________________________________________________

BT Broadband - Free modem offer, sign up online today and save £80

http://bt..co.uk

[Guest guest]

>I thought calcium from leaves didn't have much

>bioavailability (although I do eat calcium or kimchi

>with cabbage every day, so maybe I'm getting some

>there). I don't like small fish.

You can add seseme seeds to the kimchi ... they

do add flavor and the fermenting releases the

calcium. You can also grind up whole fish, like

anchovies, bones and all, or oysters or shrimp

and use it in the sauce (the Koreans do). The calcium

from those become bioavailable too, with all

that acid. It adds a nice flavor to the kimchi,

esp. pulverized dried shrimp. It doesn't taste

or look like " small fish " so youo probably wouldn't

notice.

Shoot, you could probably grind

up ANY bone, but fish bones seem to work

the best. Koreans have not, historically, drunk

much milk, so the greens in kimchi and the added

bones probably provide a lot of their calcium.

-- Heidi

[Guest guest]

--- Heidi Schuppenhauer <heidis@...>

wrote: >

> You can add seseme seeds to the kimchi ... they

> do add flavor and the fermenting releases the

> calcium. You can also grind up whole fish, like

> anchovies, bones and all, or oysters or shrimp

> and use it in the sauce (the Koreans do). The

> calcium

> from those become bioavailable too, with all

> that acid. It adds a nice flavor to the kimchi,

> esp. pulverized dried shrimp. It doesn't taste

> or look like " small fish " so youo probably wouldn't

> notice.

>

Heidi

Are the dried fish cooked and dried or raw and dried?

I'm just wondering about buying a tin of sardines,

rinsing the sauce off and mashing them into the

kimchi?

At least it would be cheap!

re shrimp: these are easy to get cooked at the

supermarket, but they have had their shells removed -

does this mean no more calcium?

Jo

___________________________________________________________

BT Broadband - Free modem offer, sign up online today and save £80

http://bt..co.uk

[Guest guest]

>Heidi

>Are the dried fish cooked and dried or raw and dried?

>I'm just wondering about buying a tin of sardines,

>rinsing the sauce off and mashing them into the

>kimchi?

>At least it would be cheap!

In terms of calcium, the fact they are canned

doesn't make a difference. Canned sardines

DO have a lot of oil, which might change

the kimchi (and the fish taste is in the oil, I think).

I'd just order a bag of dried fish and shrimp

mailorder ... a big bag will last a long time.

They are raw, salted and dried I think.

>re shrimp: these are easy to get cooked at the

>supermarket, but they have had their shells removed -

>does this mean no more calcium?

I don't know exactly where the calcium is ...

The shells DO get mentioned as a good calcium

source, so yeah, it is likely in the shells (anyone

have a food database handy?).

The shells are full of good stuff though.

I get TINY ones, so there is more shell in

comparison with meat. The shells are full

of chitosan, which changes the ferment

quality of the kimchi (I read about that once

and posted it here ... I don't recall the details

though). Crab shells are full of it too ... and

cuttlefish bones have calcium (THOSE would

dissolve easy in kimchi too .. they used to sell

them at pet stores, maybe they still do). Hmm ...

ground up cuttlefish bone in kimchi, that

might be interesting.

Boy talk about high-calcium meals, here's one

from Thailand:

http://www.biteofasia.com/Thailand/Appetizers/Dried_shrimps_salad.shtml

Half a POUND of dried shrimp to feed 2 people ???

Here is one source that sells it:

http://www.asiamex.com/1183.html

(Just Google on " Dried shrimp " -- lots of recipes too).

-- Heidi

[Guest guest]

Hi Jo,

It is the sesame seeds you need to sprout with out their hulls, not

the sunflower seeds. Hulls do not sprout.

Trying to remove sesame seed hulls makes me laugh. I will go to

extremes to find healthy foods, but hulling sesame seeds would be to

extreme for me.:-)

I like Heidi's way of adding sesame seeds to kim chee. What could be

easier than that?

I agree with you about the sprouting section in NT being a bit

confusing to understand. I think I did a search on sprouting seed and

found clearer discriptions and certainly more recipes.

Have you, or anyone else, tried sprouting seeds and then drying them

in a dehydrator? I wonder if they would come out like the wonderful

crispy nut recipies?

Sheila

> Hi

> Jo,

> > If sunflower seeds are sprouted too long they will

> > not taste so

> > great. Sprout them only until the sprout is barely

> > showing.

> >

> When I sprouted mine, I used unhulled, and I wasn't

> sure they actually sprouted at all! The pointy tip of

> the seed grew longer - I figured this was the sprout

> factor.

>

> > In NT Sally Fallon suggest limiting the amount of

> > RAW sprouts a

> > person eats due to their naturally irritating

> > substances. If the

> > sprouts are lightly steamed or added to soups and

> > cassaroles the

> > irritants are nuetralized.

>

> I make soups every weekend - I could gring the sprouts

> and add them in,

>

> > Use unhulled sesame seeds for sprouting. Rinse 4

> > times a day and they

> > should be ready in 2 to 3 days.

>

> Does the hull sprout? If it's the seed that sprouts,

> how do you tell when it's sprouted if it's in the

> hull? Lastly, do you remove the hulls or eat them?

> If you have to remove them, then I don't bother with

> them.

>

> > If you don't own Nourishing Traditions I suggest you

> > get yourself a

> > copy ASAP.

>

> I've had a copy for about 2 years now. However, I

> found the whole sprouting section very confusing. I

> understand the reason why, but the instructions on the

> type of seed to use and how to do it are not clear.

>

> Jo

>

>

>

>

>

> ___________________________________________________________

> BT Broadband - Free modem offer, sign up online today and

save £80 http://bt..co.uk

[Guest guest]

--- Heidi Schuppenhauer <heidis@...>

wrote: >

> Here is one source that sells it:

>

> http://www.asiamex.com/1183.html

>

Thanks Heidi, but they don't ship to the UK. It's

taken a while, but I have found a shop which sells it

in Leeds, which is not far from me, and they are open

on Sunday, so I will pop along and get some.

How much do you put in your kimchi?

Jo

___________________________________________________________

BT Broadband - Free modem offer, sign up online today and save £80

http://bt..co.uk

[Guest guest]

--- h2ocolor1937 <h2ocolor@...> wrote: > Hi

Jo,

> It is the sesame seeds you need to sprout with out

> their hulls, not

> the sunflower seeds. Hulls do not sprout.

>

I understood that. I didn't realise that sunflower

seeds need to be sprouted in their hulls. I wouldn't

bother if I need to hull them myself. I already spend

hours and hours of time prepping food each week as it

is. If however the hulls are edible, then I don't mind

trying them

Jo

___________________________________________________________

BT Broadband - Free modem offer, sign up online today and save £80

http://bt..co.uk

[Guest guest]

The hulls on sunflower seeds are very tough. I doubt any amount of

soaking and sprouting would make them edible. Even the birds throw

the hulls away. I buy the hulled sunflower seeds in air tight

packages, if available,and use them for sprouting. If I can't find

air tight packages I don't buy them.This is what NT says to do.

I was happy to hear you have NT.

Sheila

> Hi

> Jo,

> > It is the sesame seeds you need to sprout with out

> > their hulls, not

> > the sunflower seeds. Hulls do not sprout.

> >

>

> I understood that. I didn't realise that sunflower

> seeds need to be sprouted in their hulls. I wouldn't

> bother if I need to hull them myself. I already spend

> hours and hours of time prepping food each week as it

> is. If however the hulls are edible, then I don't mind

> trying them

>

> Jo

>

>

>

>

>

> ___________________________________________________________

> BT Broadband - Free modem offer, sign up online today and

save £80 http://bt..co.uk

[Guest guest]

>Thanks Heidi, but they don't ship to the UK. It's

>taken a while, but I have found a shop which sells it

>in Leeds, which is not far from me, and they are open

>on Sunday, so I will pop along and get some.

Great!

>How much do you put in your kimchi?

>

>Jo

More and more ... I'm getting addicted. Last

batch I think it was about 2 cups dried, powdered,

plus about 2 cups of shredded cuttlefish, to

about a gallon of kimchi. Also about a cup

of seseme seeds and some pine nuts.

-- Heidi

>

>

>

[Guest guest]

> More and more ... I'm getting addicted. Last

> batch I think it was about 2 cups dried, powdered,

> plus about 2 cups of shredded cuttlefish, to

> about a gallon of kimchi. Also about a cup

> of seseme seeds and some pine nuts.

>

Heidi

did you sprout the seeds and nuts first, or do you think the

fermentation of the kimchi deactivates the phytates?

Jo