Re: A bunch of questions

[Guest guest]

Hi Moneca!

Are you eating any fermented veggies? It might make a difference.

As for the gelatin, it might depend on how much water you use. I've

had it when the water cooked down, but if it's too watery it

doesn't " gel. " My understanding is the gelatin causes the jelly-

like consistency by loosly bonding the molecules into some sort of

open structure that holds the liquid in, but if there's too much

liquid it doesn't work. It could be that there is gelatin in your

broth, just too much water for it to set.

Careful with the bentonite. I've heard warnings that it can cause

problems in the digestive system. I just read a warning against

using clumping kitty litters because the cats swallow some when they

groom themselves. It is the bentonite that causes the clumping as

it absorbs a lot of liquid. Anyway, cats and kittens are dying of

blockages in their intestines from it, and it causes other problems

as well. I'm making the switch now to swheat scoop, which clumps

without bentonite because evidently the yellow foam my cat vomits is

a result of ingesting the bentonite.

- Renate

>

> Hi.

> I'm going to throw a bunch of unrelated questions together so

please

> forgive me. First, when I make my chicken broth I never see any

gelatin

> present regardless of using the recipe from nourishing traditions.

I

> always use spring water, organic free range chicken, simmer for 24

> hours. I have asked my farmer to bring me chicken feet next time,

but

> from my reading it seems that this should not be required for

there to

> be gelatin present in the broth. I have used birds from three

different

> sources. Any suggestions?

> Second, I have elevated lead and mercury levels (had 7 amalgams

removed

> by a holistic dentist last summer and fall). I don't want to use

> chemical chelation and instead am using bentonite, sodium

> ascorbate/biflavanoids, and glyconutrients (ambrotose) in addition

to

> eating a WP diet including raw fermented jersey milk. I also take

green

> pastures CLO and butter oil. Have any of you had luck with

chelation

> from natural methods or just by eating WP?

> Third, I have had all fiberous foods come out digested for the

last

> couple of years. Have any of you had this issue clear up from

eating a

> WP diet? Some have suggested enzymes, but I already eat so much

raw

> that I hate to pop another pill with all the excellent diet

changes

> that I have made.

> Thanks for taking the time to read all this.

>

> Peace,

> Moneca

>

[Guest guest]

>

> Hi.

> I'm going to throw a bunch of unrelated questions together so please

> forgive me. First, when I make my chicken broth I never see any gelatin

> present regardless of using the recipe from nourishing traditions. I

> always use spring water, organic free range chicken, simmer for 24

> hours. I have asked my farmer to bring me chicken feet next time, but

> from my reading it seems that this should not be required for there to

> be gelatin present in the broth. I have used birds from three different

> sources. Any suggestions?

I have had good luck using just the bones left over from making roast

chickens...you can snap the bigger bones as well. Make sure you let

them soak in vinegar (I use like 1-2 cups for for a 2 gallon stockpot)

for a while as well, this should help bring good stuff into in the

broth. If you let it boil a while with the lid off at most of the

vinegar will evaporate and not effect the flavor. I use heinz

distilled vinegar that I buy in glass quart bottles for cheap.

You don't always get a lot of gelatin, don't sweat it. Its still

super nutritious and full of lots of ionic minerals that are easily

assimilated. I personally use Bernard Jensen's gelatin because it

helps with digestion and is a more reliable source than stock for me.

> Second, I have elevated lead and mercury levels (had 7 amalgams removed

> by a holistic dentist last summer and fall). I don't want to use

> chemical chelation and instead am using bentonite, sodium

> ascorbate/biflavanoids, and glyconutrients (ambrotose) in addition to

> eating a WP diet including raw fermented jersey milk. I also take green

> pastures CLO and butter oil. Have any of you had luck with chelation

> from natural methods or just by eating WP?

I just had 10 amalgams removed about a month ago. From all my

research heres a few things you should consider taking. Kombucha Tea,

raw garlic, Organic sea vegetables from cold waters (such as

kelp/dulse), and just make sure you have plenty of antioxidants from

natural sources.

> Third, I have had all fiberous foods come out digested for the last

> couple of years. Have any of you had this issue clear up from eating a

> WP diet? Some have suggested enzymes, but I already eat so much raw

> that I hate to pop another pill with all the excellent diet changes

> that I have made.

I'm guessing you meant to say undigested. If you want to try cutting

down the fiber in your diet that shouldn't be a problem if you eat a

lot of lacto-fermented foods...or just try taking an enzyme

supplement, there are some enzyme supplements that have enzymes to

break down certain fibers which may help you out.

Digestion problems could also be due to unknown allergies as well.

You may want to try going on a gluten/casein free diet for a week and

see if your digestion is any better. If you love dairy and grains I

know it seems like a rediculous idea, but it really might help out.

> Thanks for taking the time to read all this.

>

> Peace,

> Moneca

>

Your Welcome ,

-

[Guest guest]

Moneca,

In addition to what you're doing re: lead and mercury detox you might

want to consider adding cilantro [salads, in salsa, top soups, etc]

and chlorella to your diet.

I take pascalite bentonite clay several times a week. It doesn't take

much to be effective, I only use 1 capsule which is less than 1/4

teaspoon and it does help. It's easy enough to tell if you're taking

too much as you'll get constipated.

So far as digesting veggies goes, I have great results when I add

natural probiotics. Honestly it's like night and day. No need to

pop another pill, though. Add fermented veggies to a raw salad, use

kefir instead of sour cream to make a ranchy dressing, I like to mix

kefir and fermented cilantro salsa [NT recipe + lots more cilantro]

for a latin dressing, substitute kombucha for vinegar in vinegar-oil

dressings, or make kefirred cream and add herbs for a raw veggie dip.

I'm really big on stew made with bone broth and I top it off with

kefirred cream, even cooked veggies give me a hard time sometimes. I

can't guarantee you'll have the same results as me but it's worth a

shot.

Christa

[Guest guest]

Ranchy dressing recipe????

TT

--- dishchrista <dishchrista@...> wrote:

> Moneca,

>

> In addition to what you're doing re: lead and

> mercury detox you might

> want to consider adding cilantro [salads, in salsa,

> top soups, etc]

> and chlorella to your diet.

>

> I take pascalite bentonite clay several times a

> week. It doesn't take

> much to be effective, I only use 1 capsule which is

> less than 1/4

> teaspoon and it does help. It's easy enough to tell

> if you're taking

> too much as you'll get constipated.

>

> So far as digesting veggies goes, I have great

> results when I add

> natural probiotics. Honestly it's like night and

> day. No need to

> pop another pill, though. Add fermented veggies to a

> raw salad, use

> kefir instead of sour cream to make a ranchy

> dressing, I like to mix

> kefir and fermented cilantro salsa [NT recipe + lots

> more cilantro]

> for a latin dressing, substitute kombucha for

> vinegar in vinegar-oil

> dressings, or make kefirred cream and add herbs for

> a raw veggie dip.

> I'm really big on stew made with bone broth and I

> top it off with

> kefirred cream, even cooked veggies give me a hard

> time sometimes. I

> can't guarantee you'll have the same results as me

> but it's worth a

> shot.

>

> Christa

>

>

>

>

>

__________________________________________________

[Guest guest]

Here 'tis, and a raw lasagne [grain free] w/ kefir cheese recipe if

anyone's interested:

http://www.freespiritliving.com/recipes.html

Christa

> Ranchy dressing recipe????

> TT

[Guest guest]

I agree with , I find roasting helps with gelatin and flavor.

I am able to find cow feet at the store, Fred Meyer for those of you

on the west coast. They're not organic, etc., but I haven't found

organic grass-fed ones, although my cow-share dairyman has promised me

feet the next time he slaughters a steer. I roast a chicken for

dinner, first removing the wings and neck. I eat whatever I'm going

to eat, carve the rest and save the meat for later, and use the

carcass (I leave some meat on it), plus the raw neck and wings and the

cow foot. I soak that in water for an hour. I don't like the taste

of vinegar in chicken broth, so instead I put in white wine. Then I

cook it all in my slow cooker for up to 24 hours, strain and chill.

It almost always gels up nicely. And the wine seems to work, the bones

are very soft afterwards. I usually use the broth as a base for my

favorite vegetable soup, made with broccoli, leeks, tomatoes, carrots,

lemon zest, Celtic sea salt, and lots of fresh basil, added right at

the end, then the whole thing pureed. I think it's a super vitamin

pill in a mug!

Ann

[Guest guest]

Thanks to everyone for your informative responses!

Moneca

--- In , " annbekins " <annbekins@...>

wrote:

>

> I agree with , I find roasting helps with gelatin and flavor.

>

> I am able to find cow feet at the store, Fred Meyer for those of you

> on the west coast. They're not organic, etc., but I haven't found

> organic grass-fed ones, although my cow-share dairyman has promised

me

> feet the next time he slaughters a steer. I roast a chicken for

> dinner, first removing the wings and neck. I eat whatever I'm going

> to eat, carve the rest and save the meat for later, and use the

> carcass (I leave some meat on it), plus the raw neck and wings and

the

> cow foot. I soak that in water for an hour. I don't like the taste

> of vinegar in chicken broth, so instead I put in white wine. Then I

> cook it all in my slow cooker for up to 24 hours, strain and chill.

> It almost always gels up nicely. And the wine seems to work, the

bones

> are very soft afterwards. I usually use the broth as a base for my

> favorite vegetable soup, made with broccoli, leeks, tomatoes,

carrots,

> lemon zest, Celtic sea salt, and lots of fresh basil, added right at

> the end, then the whole thing pureed. I think it's a super vitamin

> pill in a mug!

>

> Ann

>