Guest guest Posted March 14, 2006 Report Share Posted March 14, 2006 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 Quote Link to comment Share on other sites More sharing options...
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