Re: Re: ***ANYONE ON THE GAP's DIET?***

[Guest guest]

Really jo? It's seems really difficult, how did you get your child to stop wanting the fries, chips starchy illegal veggies on this diet? What is a typical breakfast for you, besides plain eggs?

From:

maryjos ;

To:

<mb12 valtrex >;

Subject:

Re: ***ANYONE ON THE GAP's DIET?***

Sent:

Sun, Feb 27, 2011 3:25:55 PM

Hi Irma,

I have been lurking here lately, thinking about approaching my son's problems from a viral angle.

I have had my son on gaps for over a year. Gaps combined with body ecology diet I should say. There are websites for both of these diets and there is a group I belong to called gapshelp, wonderful group.

We have seen some slight gains. But after reading on dr goldbergs website and listening to all of his audios, I am convinced that the viral is the better thing to work on. We will still be following the diet though. There have been immense benefits for the rest of the family.

jo

>

> Just reading up on the GAP & #39;s diet and thinking of trying it. Anyone on this board on it and could possibly share some daily meal plans and drawbacks or successful stories.

>

> Thanks in advance for your replies!

> Irma

>

[Guest guest]

Irma,We're not on GAPS, but you can make squash fries. You can also make squash pancakes. Love squash here. LOL

 

Really jo? It's seems really difficult, how did you get your child to stop wanting the fries, chips starchy illegal veggies on this diet? What is a typical breakfast for you, besides plain eggs?

From:

maryjos ;

To:

<mb12 valtrex >;

Subject:

Re: ***ANYONE ON THE GAP's DIET?***

Sent:

Sun, Feb 27, 2011 3:25:55 PM

 

Hi Irma,

I have been lurking here lately, thinking about approaching my son's problems from a viral angle.

I have had my son on gaps for over a year. Gaps combined with body ecology diet I should say. There are websites for both of these diets and there is a group I belong to called gapshelp, wonderful group.

We have seen some slight gains. But after reading on dr goldbergs website and listening to all of his audios, I am convinced that the viral is the better thing to work on. We will still be following the diet though. There have been immense benefits for the rest of the family.

jo

>

> Just reading up on the GAP & #39;s diet and thinking of trying it. Anyone on this board on it and could possibly share some daily meal plans and drawbacks or successful stories.

>

> Thanks in advance for your replies!

> Irma

>

-- Toni------Mind like a steel trap...Rusty and illegal in 37 states.

[Guest guest]

Yes, I do recall watching a video on making Squash fries, sounds like they taste yummy...will try it out...thank you

From:

Toni Marie Lombardo ;

To:

<mb12 valtrex >;

Subject:

Re: Re: ***ANYONE ON THE GAP's DIET?***

Sent:

Sun, Feb 27, 2011 4:35:45 PM

Irma,We're not on GAPS, but you can make squash fries. You can also make squash pancakes. Love squash here. LOL

 

Really jo? It's seems really difficult, how did you get your child to stop wanting the fries, chips starchy illegal veggies on this diet? What is a typical breakfast for you, besides plain eggs?

From:

maryjos ;

To:

<mb12 valtrex >;

Subject:

Re: ***ANYONE ON THE GAP's DIET?***

Sent:

Sun, Feb 27, 2011 3:25:55 PM

 

Hi Irma,

I have been lurking here lately, thinking about approaching my son's problems from a viral angle.

I have had my son on gaps for over a year. Gaps combined with body ecology diet I should say. There are websites for both of these diets and there is a group I belong to called gapshelp, wonderful group.

We have seen some slight gains. But after reading on dr goldbergs website and listening to all of his audios, I am convinced that the viral is the better thing to work on. We will still be following the diet though. There have been immense benefits for the rest of the family.

jo

>

> Just reading up on the GAP & #39;s diet and thinking of trying it. Anyone on this board on it and could possibly share some daily meal plans and drawbacks or successful stories.

>

> Thanks in advance for your replies!

> Irma

>

-- Toni------Mind like a steel trap...Rusty and illegal in 37 states.

[Guest guest]

We aren't consciously on the GAPS diet but I guess we are when I look at everything to avoid on it -- we avoid all things that are to be avoided on the GAPS diet and we also even avoid a few of the GAPS legal things, too, when we are doing LOD.  We avoid eggs, too, because my daughter has an IgG issue with egg whites.  I won't get into the long details of how we eat based on intolerances and IgG issues -- too long to describe -- but we avoid a lot of foods and it really works to avoid these things. 

Squash fries are good.  I stopped thinking of meals in terms of breakfast, lunch, dinner and snacks.  We eat food when we are hungry.  Period.  I make sausage patties (from scratch) with ground pork and I grate zucchini and put that in.  I use fresh herbs to season things  I also do " mixes " of meat and veggies all in one pot and they have that for breakfast.  I've made sliced carrot " chips " before.  I sometimes make diced fish with onions.

What I've found that really helps with cooking and making things taste good on the various diets is to watch a lot of the Food Network and pick up some basic cooking techniques that I didn't know about before.  De-glazing is a godsend for flavoring without adding things to food.  I also make a bone marrow stock or turkey stock to have on hand for cooking.  When I de-glaze, I use the homemade stock to deglaze and it's fantastic.  I also skim off the fat from the stock and save it.  I freeze and/or refridgerate it and then I use the stock's fat to cook things like fries.  (I make sure that the soup bones I buy come from a reliable souce -- for example, beef stock, I use grass-fed beef soup bones). When I make the stock, I was talking to this chef dude who works at the meat store and he told me to roast my soup bones and veggies first before making the stock and that's a fantastic tip that adds awesome flavor to the stock).  Stock is great to have on hand -- it's so versatile for cooking everything and makes everything taste so good.

 

 

Yes, I do recall watching a video on making Squash fries, sounds like they taste yummy...will try it out...thank you

From:

Toni Marie Lombardo ;

To:

<mb12 valtrex >;

Subject:

Re: Re: ***ANYONE ON THE GAP's DIET?***

Sent:

Sun, Feb 27, 2011 4:35:45 PM

 

Irma,We're not on GAPS, but you can make squash fries. You can also make squash pancakes. Love squash here. LOL

 

Really jo? It's seems really difficult, how did you get your child to stop wanting the fries, chips starchy illegal veggies on this diet? What is a typical breakfast for you, besides plain eggs?

From:

maryjos ;

To:

<mb12 valtrex >;

Subject:

Re: ***ANYONE ON THE GAP's DIET?***

Sent:

Sun, Feb 27, 2011 3:25:55 PM

 

Hi Irma,

I have been lurking here lately, thinking about approaching my son's problems from a viral angle.

I have had my son on gaps for over a year. Gaps combined with body ecology diet I should say. There are websites for both of these diets and there is a group I belong to called gapshelp, wonderful group.

We have seen some slight gains. But after reading on dr goldbergs website and listening to all of his audios, I am convinced that the viral is the better thing to work on. We will still be following the diet though. There have been immense benefits for the rest of the family.

jo

>

> Just reading up on the GAP & #39;s diet and thinking of trying it. Anyone on this board on it and could possibly share some daily meal plans and drawbacks or successful stories.

>

> Thanks in advance for your replies!

> Irma

>

-- Toni------Mind like a steel trap...Rusty and illegal in 37 states.

[Guest guest]

Great post Alberta, thxs for taking the time!!! Sorry for the following book:Well, I tried making my first Beef Bone Stock last week and unfortunately had to buy frozen soup bones. Added some expensive Mediteranian Sea Salt and it came out ok but didn't smell to appetizing..kind of sweet, old musty clothing like (sorry for the yucky graphics). I did read about roasting your bird or roasts firsts and then using the caucus to make your stocks taste better!How long can you keep your caucus in the fridge before making the stocks?Would I be able to use my pressure cooker to make beef stocks?Which beef bones or tubulur bones would you say have the most bone marrow and how do you crack and extract the bone marrows out of them?Always love to do the deglaze technique, I use to watch the food channel

to, food tastes so much better!!!I was thinking of freezing my stocks into ice cubes so I have it handy and all of it wouldn't go to waste. Do you make your own Keffir yogurts?Sorry for all the questions. I'm trying to figure out what to feed my child for breakfast and what to send him for his lunches??? Thanks for sharing your ideas!

From:

Alberta ;

To:

<mb12 valtrex >;

Subject:

Re: Re: ***ANYONE ON THE GAP's DIET?***

Sent:

Mon, Feb 28, 2011 6:33:58 AM

We aren't consciously on the GAPS diet but I guess we are when I look at everything to avoid on it -- we avoid all things that are to be avoided on the GAPS diet and we also even avoid a few of the GAPS legal things, too, when we are doing LOD.  We avoid eggs, too, because my daughter has an IgG issue with egg whites.  I won't get into the long details of how we eat based on intolerances and IgG issues -- too long to describe -- but we avoid a lot of foods and it really works to avoid these things. 

Squash fries are good.  I stopped thinking of meals in terms of breakfast, lunch, dinner and snacks.  We eat food when we are hungry.  Period.  I make sausage patties (from scratch) with ground pork and I grate zucchini and put that in.  I use fresh herbs to season things  I also do " mixes " of meat and veggies all in one pot and they have that for breakfast.  I've made sliced carrot " chips " before.  I sometimes make diced fish with onions.

What I've found that really helps with cooking and making things taste good on the various diets is to watch a lot of the Food Network and pick up some basic cooking techniques that I didn't know about before.  De-glazing is a godsend for flavoring without adding things to food.  I also make a bone marrow stock or turkey stock to have on hand for cooking.  When I de-glaze, I use the homemade stock to deglaze and it's fantastic.  I also skim off the fat from the stock and save it.  I freeze and/or refridgerate it and then I use the stock's fat to cook things like fries.  (I make sure that the soup bones I buy come from a reliable souce -- for example, beef stock, I use grass-fed beef soup bones). When I make the stock, I was talking to this chef dude who works at the meat store and he told me to roast my soup bones and veggies first before making the stock and that's a fantastic tip that adds awesome flavor to the stock). 

Stock is great to have on hand -- it's so versatile for cooking everything and makes everything taste so good.

 

 

Yes, I do recall watching a video on making Squash fries, sounds like they taste yummy...will try it out...thank you

From:

Toni Marie Lombardo ;

To:

<mb12 valtrex >;

Subject:

Re: Re: ***ANYONE ON THE GAP's DIET?***

Sent:

Sun, Feb 27, 2011 4:35:45 PM

 

Irma,We're not on GAPS, but you can make squash fries. You can also make squash pancakes. Love squash here. LOL

 

Really jo? It's seems really difficult, how did you get your child to stop wanting the fries, chips starchy illegal veggies on this diet? What is a typical breakfast for you, besides plain eggs?

From:

maryjos ;

To:

<mb12 valtrex >;

Subject:

Re: ***ANYONE ON THE GAP's DIET?***

Sent:

Sun, Feb 27, 2011 3:25:55 PM

 

Hi Irma,

I have been lurking here lately, thinking about approaching my son's problems from a viral angle.

I have had my son on gaps for over a year. Gaps combined with body ecology diet I should say. There are websites for both of these diets and there is a group I belong to called gapshelp, wonderful group.

We have seen some slight gains. But after reading on dr goldbergs website and listening to all of his audios, I am convinced that the viral is the better thing to work on. We will still be following the diet though. There have been immense benefits for the rest of the family.

jo

>

> Just reading up on the GAP & #39;s diet and thinking of trying it. Anyone on this board on it and could possibly share some daily meal plans and drawbacks or successful stories.

>

> Thanks in advance for your replies!

> Irma

>

-- Toni------Mind like a steel trap...Rusty and illegal in 37 states.

[Guest guest]

When I buy the soup bones, they're already sliced by the butcher into smaller pieces (each piece I can fully fit in my hand -- they're hand-sized small pieces).  The ones I buy are often frozen (because it's hard to get grass-fed beef bones in the winter and they're almost always frozen).  It's called marrow bones.  It's sliced into cross sections so that the marrow is exposed.  There's no way I have a kind of knife needed to slice beef marrow bones.  They would need to be sliced/cut into small pieces by the butcher.

What the chef guy suggested was to put it into a roasting dish (I use a glass one and not metal ones because I imagine that a metal roasting dish would affect the flavor of anything I roast and give whatever it is I'm roasting a metal flavor).  I roast it on 400 degrees for about 15 minutes and then I add some carrots, celery and onions and roast those, too, for another 20 minutes.  Then, I take a huge stock pot and the chef said to " deglaze " the bones in the stock pot.  I dip it into the water and use a knife to scrape the roasted bits into the soup so that it's separated from the bones before I start it simmering and then I put the bones themselves in.  Not sure if this does anything but the end product is pretty good so I haven't deviated from doing this.  You don't need to take the bones from a roast.  The chef told me to roast the bones themselves before using them for stock because this is what gives the stock flavor -- is the slightly " toasted " bits of meat on it.  The chef says that roasting the bones (or the bird carcass) first is the trick to making a good stock.  Doesn't matter if the bird is already cooked, roasting the carcass alone for 15 to 20 minutes with some veggies gives it additional flavor.

After I roast the bones, and while I'm putting it into the stock pot, I stick my fingers in the middle of the bones and pop out the fat/marrow so that it will melt everything.  I also take all the oil that has been liquified while I was roasting the bones and I pour that into the stock, too, because fats usually make things taste pretty good and that's good stuff for my kids (because my kids need fats).  Then I throw in all the roasted vegetables, bring it to a boil and let it simmer for a day.  I then let it cool a bit, put the whole pot in the fridge and skim the fat off the top (which will solidify when the stock cools.  I save the fat to use for cooking other things and put the stock into mason jars. 

 

Great post Alberta, thxs for taking the time!!! Sorry for the following book:Well, I tried making my first Beef Bone Stock last week and unfortunately had to buy frozen soup bones. Added some expensive Mediteranian Sea Salt and it came out ok but didn't smell to appetizing..kind of sweet, old musty clothing like (sorry for the yucky graphics). I did read about roasting your bird or roasts firsts and then using the caucus to make your stocks taste better!

How long can you keep your caucus in the fridge before making the stocks?Would I be able to use my pressure cooker to make beef stocks?Which beef bones or tubulur bones would you say have the most bone marrow and how do you crack and extract the bone marrows out of them?

Always love to do the deglaze technique, I use to watch the food channel

to, food tastes so much better!!!I was thinking of freezing my stocks into ice cubes so I have it handy and all of it wouldn't go to waste. Do you make your own Keffir yogurts?Sorry for all the questions. I'm trying to figure out what to feed my child for breakfast and what to send him for his lunches??? Thanks for sharing your ideas!

From:

Alberta ;

To:

<mb12 valtrex >;

Subject:

Re: Re: ***ANYONE ON THE GAP's DIET?***

Sent:

Mon, Feb 28, 2011 6:33:58 AM

 

We aren't consciously on the GAPS diet but I guess we are when I look at everything to avoid on it -- we avoid all things that are to be avoided on the GAPS diet and we also even avoid a few of the GAPS legal things, too, when we are doing LOD.  We avoid eggs, too, because my daughter has an IgG issue with egg whites.  I won't get into the long details of how we eat based on intolerances and IgG issues -- too long to describe -- but we avoid a lot of foods and it really works to avoid these things. 

Squash fries are good.  I stopped thinking of meals in terms of breakfast, lunch, dinner and snacks.  We eat food when we are hungry.  Period.  I make sausage patties (from scratch) with ground pork and I grate zucchini and put that in.  I use fresh herbs to season things  I also do " mixes " of meat and veggies all in one pot and they have that for breakfast.  I've made sliced carrot " chips " before.  I sometimes make diced fish with onions.

What I've found that really helps with cooking and making things taste good on the various diets is to watch a lot of the Food Network and pick up some basic cooking techniques that I didn't know about before.  De-glazing is a godsend for flavoring without adding things to food.  I also make a bone marrow stock or turkey stock to have on hand for cooking.  When I de-glaze, I use the homemade stock to deglaze and it's fantastic.  I also skim off the fat from the stock and save it.  I freeze and/or refridgerate it and then I use the stock's fat to cook things like fries.  (I make sure that the soup bones I buy come from a reliable souce -- for example, beef stock, I use grass-fed beef soup bones). When I make the stock, I was talking to this chef dude who works at the meat store and he told me to roast my soup bones and veggies first before making the stock and that's a fantastic tip that adds awesome flavor to the stock). 

Stock is great to have on hand -- it's so versatile for cooking everything and makes everything taste so good.

 

 

Yes, I do recall watching a video on making Squash fries, sounds like they taste yummy...will try it out...thank you

From:

Toni Marie Lombardo ;

To:

<mb12 valtrex >;

Subject:

Re: Re: ***ANYONE ON THE GAP's DIET?***

Sent:

Sun, Feb 27, 2011 4:35:45 PM

 

Irma,We're not on GAPS, but you can make squash fries. You can also make squash pancakes. Love squash here. LOL

 

Really jo? It's seems really difficult, how did you get your child to stop wanting the fries, chips starchy illegal veggies on this diet? What is a typical breakfast for you, besides plain eggs?

From:

maryjos ;

To:

<mb12 valtrex >;

Subject:

Re: ***ANYONE ON THE GAP's DIET?***

Sent:

Sun, Feb 27, 2011 3:25:55 PM

 

Hi Irma,

I have been lurking here lately, thinking about approaching my son's problems from a viral angle.

I have had my son on gaps for over a year. Gaps combined with body ecology diet I should say. There are websites for both of these diets and there is a group I belong to called gapshelp, wonderful group.

We have seen some slight gains. But after reading on dr goldbergs website and listening to all of his audios, I am convinced that the viral is the better thing to work on. We will still be following the diet though. There have been immense benefits for the rest of the family.

jo

>

> Just reading up on the GAP & #39;s diet and thinking of trying it. Anyone on this board on it and could possibly share some daily meal plans and drawbacks or successful stories.

>

> Thanks in advance for your replies!

> Irma

>

-- Toni------Mind like a steel trap...Rusty and illegal in 37 states.

[Guest guest]

Invaluable information thanks agaIn, do you think I could do the roast with veggies deglazing technique and then pour it in a pressure cooker to cut time on simmering?

From:

Alberta ;

To:

<mb12 valtrex >;

Subject:

Re: Re: ***ANYONE ON THE GAP's DIET?***

Sent:

Mon, Feb 28, 2011 6:26:26 PM

When I buy the soup bones, they're already sliced by the butcher into smaller pieces (each piece I can fully fit in my hand -- they're hand-sized small pieces).  The ones I buy are often frozen (because it's hard to get grass-fed beef bones in the winter and they're almost always frozen).  It's called marrow bones.  It's sliced into cross sections so that the marrow is exposed.  There's no way I have a kind of knife needed to slice beef marrow bones.  They would need to be sliced/cut into small pieces by the butcher.

What the chef guy suggested was to put it into a roasting dish (I use a glass one and not metal ones because I imagine that a metal roasting dish would affect the flavor of anything I roast and give whatever it is I'm roasting a metal flavor).  I roast it on 400 degrees for about 15 minutes and then I add some carrots, celery and onions and roast those, too, for another 20 minutes.  Then, I take a huge stock pot and the chef said to " deglaze " the bones in the stock pot.  I dip it into the water and use a knife to scrape the roasted bits into the soup so that it's separated from the bones before I start it simmering and then I put the bones themselves in.  Not sure if this does anything but the end product is pretty good so I haven't deviated from doing this.  You don't need to take the bones from a roast.  The chef told me to roast the bones themselves before using them for stock because this is what gives the stock

flavor -- is the slightly " toasted " bits of meat on it.  The chef says that roasting the bones (or the bird carcass) first is the trick to making a good stock.  Doesn't matter if the bird is already cooked, roasting the carcass alone for 15 to 20 minutes with some veggies gives it additional flavor.

After I roast the bones, and while I'm putting it into the stock pot, I stick my fingers in the middle of the bones and pop out the fat/marrow so that it will melt everything.  I also take all the oil that has been liquified while I was roasting the bones and I pour that into the stock, too, because fats usually make things taste pretty good and that's good stuff for my kids (because my kids need fats).  Then I throw in all the roasted vegetables, bring it to a boil and let it simmer for a day.  I then let it cool a bit, put the whole pot in the fridge and skim the fat off the top (which will solidify when the stock cools.  I save the fat to use for cooking other things and put the stock into mason jars. 

 

Great post Alberta, thxs for taking the time!!! Sorry for the following book:Well, I tried making my first Beef Bone Stock last week and unfortunately had to buy frozen soup bones. Added some expensive Mediteranian Sea Salt and it came out ok but didn't smell to appetizing..kind of sweet, old musty clothing like (sorry for the yucky graphics). I did read about roasting your bird or roasts firsts and then using the caucus to make your stocks taste better!

How long can you keep your caucus in the fridge before making the stocks?Would I be able to use my pressure cooker to make beef stocks?Which beef bones or tubulur bones would you say have the most bone marrow and how do you crack and extract the bone marrows out of them?

Always love to do the deglaze technique, I use to watch the food channel

to, food tastes so much better!!!I was thinking of freezing my stocks into ice cubes so I have it handy and all of it wouldn't go to waste. Do you make your own Keffir yogurts?Sorry for all the questions. I'm trying to figure out what to feed my child for breakfast and what to send him for his lunches??? Thanks for sharing your ideas!

From:

Alberta ;

To:

<mb12 valtrex >;

Subject:

Re: Re: ***ANYONE ON THE GAP's DIET?***

Sent:

Mon, Feb 28, 2011 6:33:58 AM

 

We aren't consciously on the GAPS diet but I guess we are when I look at everything to avoid on it -- we avoid all things that are to be avoided on the GAPS diet and we also even avoid a few of the GAPS legal things, too, when we are doing LOD.  We avoid eggs, too, because my daughter has an IgG issue with egg whites.  I won't get into the long details of how we eat based on intolerances and IgG issues -- too long to describe -- but we avoid a lot of foods and it really works to avoid these things. 

Squash fries are good.  I stopped thinking of meals in terms of breakfast, lunch, dinner and snacks.  We eat food when we are hungry.  Period.  I make sausage patties (from scratch) with ground pork and I grate zucchini and put that in.  I use fresh herbs to season things  I also do " mixes " of meat and veggies all in one pot and they have that for breakfast.  I've made sliced carrot " chips " before.  I sometimes make diced fish with onions.

What I've found that really helps with cooking and making things taste good on the various diets is to watch a lot of the Food Network and pick up some basic cooking techniques that I didn't know about before.  De-glazing is a godsend for flavoring without adding things to food.  I also make a bone marrow stock or turkey stock to have on hand for cooking.  When I de-glaze, I use the homemade stock to deglaze and it's fantastic.  I also skim off the fat from the stock and save it.  I freeze and/or refridgerate it and then I use the stock's fat to cook things like fries.  (I make sure that the soup bones I buy come from a reliable souce -- for example, beef stock, I use grass-fed beef soup bones). When I make the stock, I was talking to this chef dude who works at the meat store and he told me to roast my soup bones and veggies first before making the stock and that's a fantastic tip that adds awesome flavor to the stock). 

Stock is great to have on hand -- it's so versatile for cooking everything and makes everything taste so good.

 

 

Yes, I do recall watching a video on making Squash fries, sounds like they taste yummy...will try it out...thank you

From:

Toni Marie Lombardo ;

To:

<mb12 valtrex >;

Subject:

Re: Re: ***ANYONE ON THE GAP's DIET?***

Sent:

Sun, Feb 27, 2011 4:35:45 PM

 

Irma,We're not on GAPS, but you can make squash fries. You can also make squash pancakes. Love squash here. LOL

 

Really jo? It's seems really difficult, how did you get your child to stop wanting the fries, chips starchy illegal veggies on this diet? What is a typical breakfast for you, besides plain eggs?

From:

maryjos ;

To:

<mb12 valtrex >;

Subject:

Re: ***ANYONE ON THE GAP's DIET?***

Sent:

Sun, Feb 27, 2011 3:25:55 PM

 

Hi Irma,

I have been lurking here lately, thinking about approaching my son's problems from a viral angle.

I have had my son on gaps for over a year. Gaps combined with body ecology diet I should say. There are websites for both of these diets and there is a group I belong to called gapshelp, wonderful group.

We have seen some slight gains. But after reading on dr goldbergs website and listening to all of his audios, I am convinced that the viral is the better thing to work on. We will still be following the diet though. There have been immense benefits for the rest of the family.

jo

>

> Just reading up on the GAP & #39;s diet and thinking of trying it. Anyone on this board on it and could possibly share some daily meal plans and drawbacks or successful stories.

>

> Thanks in advance for your replies!

> Irma

>

-- Toni------Mind like a steel trap...Rusty and illegal in 37 states.

[Guest guest]

I'm sure it'd be fine.  But you may get a smaller yield with a pressure cooker because the bones usually take up a lot of space and by the time it boils down, you may only have one mason jar's worth of stock.  But if you don't mind making more batches later, I'm sure a pressure cooker would work too.  I use a stock pot that's bigger than one of those big paint drums and I get 3 mason jar's worth of stock from a pot that size. 

 

Invaluable information thanks agaIn, do you think I could do the roast with veggies deglazing technique and then pour it in a pressure cooker to cut time on simmering?

From:

Alberta ;

To:

<mb12 valtrex >;

Subject:

Re: Re: ***ANYONE ON THE GAP's DIET?***

Sent:

Mon, Feb 28, 2011 6:26:26 PM

 

When I buy the soup bones, they're already sliced by the butcher into smaller pieces (each piece I can fully fit in my hand -- they're hand-sized small pieces).  The ones I buy are often frozen (because it's hard to get grass-fed beef bones in the winter and they're almost always frozen).  It's called marrow bones.  It's sliced into cross sections so that the marrow is exposed.  There's no way I have a kind of knife needed to slice beef marrow bones.  They would need to be sliced/cut into small pieces by the butcher.

What the chef guy suggested was to put it into a roasting dish (I use a glass one and not metal ones because I imagine that a metal roasting dish would affect the flavor of anything I roast and give whatever it is I'm roasting a metal flavor).  I roast it on 400 degrees for about 15 minutes and then I add some carrots, celery and onions and roast those, too, for another 20 minutes.  Then, I take a huge stock pot and the chef said to " deglaze " the bones in the stock pot.  I dip it into the water and use a knife to scrape the roasted bits into the soup so that it's separated from the bones before I start it simmering and then I put the bones themselves in.  Not sure if this does anything but the end product is pretty good so I haven't deviated from doing this.  You don't need to take the bones from a roast.  The chef told me to roast the bones themselves before using them for stock because this is what gives the stock

flavor -- is the slightly " toasted " bits of meat on it.  The chef says that roasting the bones (or the bird carcass) first is the trick to making a good stock.  Doesn't matter if the bird is already cooked, roasting the carcass alone for 15 to 20 minutes with some veggies gives it additional flavor.

After I roast the bones, and while I'm putting it into the stock pot, I stick my fingers in the middle of the bones and pop out the fat/marrow so that it will melt everything.  I also take all the oil that has been liquified while I was roasting the bones and I pour that into the stock, too, because fats usually make things taste pretty good and that's good stuff for my kids (because my kids need fats).  Then I throw in all the roasted vegetables, bring it to a boil and let it simmer for a day.  I then let it cool a bit, put the whole pot in the fridge and skim the fat off the top (which will solidify when the stock cools.  I save the fat to use for cooking other things and put the stock into mason jars. 

 

Great post Alberta, thxs for taking the time!!! Sorry for the following book:Well, I tried making my first Beef Bone Stock last week and unfortunately had to buy frozen soup bones. Added some expensive Mediteranian Sea Salt and it came out ok but didn't smell to appetizing..kind of sweet, old musty clothing like (sorry for the yucky graphics). I did read about roasting your bird or roasts firsts and then using the caucus to make your stocks taste better!

How long can you keep your caucus in the fridge before making the stocks?Would I be able to use my pressure cooker to make beef stocks?Which beef bones or tubulur bones would you say have the most bone marrow and how do you crack and extract the bone marrows out of them?

Always love to do the deglaze technique, I use to watch the food channel

to, food tastes so much better!!!I was thinking of freezing my stocks into ice cubes so I have it handy and all of it wouldn't go to waste. Do you make your own Keffir yogurts?Sorry for all the questions. I'm trying to figure out what to feed my child for breakfast and what to send him for his lunches??? Thanks for sharing your ideas!

From:

Alberta ;

To:

<mb12 valtrex >;

Subject:

Re: Re: ***ANYONE ON THE GAP's DIET?***

Sent:

Mon, Feb 28, 2011 6:33:58 AM

 

We aren't consciously on the GAPS diet but I guess we are when I look at everything to avoid on it -- we avoid all things that are to be avoided on the GAPS diet and we also even avoid a few of the GAPS legal things, too, when we are doing LOD.  We avoid eggs, too, because my daughter has an IgG issue with egg whites.  I won't get into the long details of how we eat based on intolerances and IgG issues -- too long to describe -- but we avoid a lot of foods and it really works to avoid these things. 

Squash fries are good.  I stopped thinking of meals in terms of breakfast, lunch, dinner and snacks.  We eat food when we are hungry.  Period.  I make sausage patties (from scratch) with ground pork and I grate zucchini and put that in.  I use fresh herbs to season things  I also do " mixes " of meat and veggies all in one pot and they have that for breakfast.  I've made sliced carrot " chips " before.  I sometimes make diced fish with onions.

What I've found that really helps with cooking and making things taste good on the various diets is to watch a lot of the Food Network and pick up some basic cooking techniques that I didn't know about before.  De-glazing is a godsend for flavoring without adding things to food.  I also make a bone marrow stock or turkey stock to have on hand for cooking.  When I de-glaze, I use the homemade stock to deglaze and it's fantastic.  I also skim off the fat from the stock and save it.  I freeze and/or refridgerate it and then I use the stock's fat to cook things like fries.  (I make sure that the soup bones I buy come from a reliable souce -- for example, beef stock, I use grass-fed beef soup bones). When I make the stock, I was talking to this chef dude who works at the meat store and he told me to roast my soup bones and veggies first before making the stock and that's a fantastic tip that adds awesome flavor to the stock). 

Stock is great to have on hand -- it's so versatile for cooking everything and makes everything taste so good.

 

 

Yes, I do recall watching a video on making Squash fries, sounds like they taste yummy...will try it out...thank you

From:

Toni Marie Lombardo ;

To:

<mb12 valtrex >;

Subject:

Re: Re: ***ANYONE ON THE GAP's DIET?***

Sent:

Sun, Feb 27, 2011 4:35:45 PM

 

Irma,We're not on GAPS, but you can make squash fries. You can also make squash pancakes. Love squash here. LOL

 

Really jo? It's seems really difficult, how did you get your child to stop wanting the fries, chips starchy illegal veggies on this diet? What is a typical breakfast for you, besides plain eggs?

From:

maryjos ;

To:

<mb12 valtrex >;

Subject:

Re: ***ANYONE ON THE GAP's DIET?***

Sent:

Sun, Feb 27, 2011 3:25:55 PM

 

Hi Irma,

I have been lurking here lately, thinking about approaching my son's problems from a viral angle.

I have had my son on gaps for over a year. Gaps combined with body ecology diet I should say. There are websites for both of these diets and there is a group I belong to called gapshelp, wonderful group.

We have seen some slight gains. But after reading on dr goldbergs website and listening to all of his audios, I am convinced that the viral is the better thing to work on. We will still be following the diet though. There have been immense benefits for the rest of the family.

jo

>

> Just reading up on the GAP & #39;s diet and thinking of trying it. Anyone on this board on it and could possibly share some daily meal plans and drawbacks or successful stories.

>

> Thanks in advance for your replies!

> Irma

>

-- Toni------Mind like a steel trap...Rusty and illegal in 37 states.

[Guest guest]

Thanks again for all your posts! Your right, will use a stock pot, I can get much more out of it!!! Thank you!!

From:

Alberta ;

To:

<mb12 valtrex >;

Subject:

Re: Re: ***ANYONE ON THE GAP's DIET?***

Sent:

Tue, Mar 1, 2011 7:53:32 AM

I'm sure it'd be fine.  But you may get a smaller yield with a pressure cooker because the bones usually take up a lot of space and by the time it boils down, you may only have one mason jar's worth of stock.  But if you don't mind making more batches later, I'm sure a pressure cooker would work too.  I use a stock pot that's bigger than one of those big paint drums and I get 3 mason jar's worth of stock from a pot that size. 

 

Invaluable information thanks agaIn, do you think I could do the roast with veggies deglazing technique and then pour it in a pressure cooker to cut time on simmering?

From:

Alberta ;

To:

<mb12 valtrex >;

Subject:

Re: Re: ***ANYONE ON THE GAP's DIET?***

Sent:

Mon, Feb 28, 2011 6:26:26 PM

 

When I buy the soup bones, they're already sliced by the butcher into smaller pieces (each piece I can fully fit in my hand -- they're hand-sized small pieces).  The ones I buy are often frozen (because it's hard to get grass-fed beef bones in the winter and they're almost always frozen).  It's called marrow bones.  It's sliced into cross sections so that the marrow is exposed.  There's no way I have a kind of knife needed to slice beef marrow bones.  They would need to be sliced/cut into small pieces by the butcher.

What the chef guy suggested was to put it into a roasting dish (I use a glass one and not metal ones because I imagine that a metal roasting dish would affect the flavor of anything I roast and give whatever it is I'm roasting a metal flavor).  I roast it on 400 degrees for about 15 minutes and then I add some carrots, celery and onions and roast those, too, for another 20 minutes.  Then, I take a huge stock pot and the chef said to " deglaze " the bones in the stock pot.  I dip it into the water and use a knife to scrape the roasted bits into the soup so that it's separated from the bones before I start it simmering and then I put the bones themselves in.  Not sure if this does anything but the end product is pretty good so I haven't deviated from doing this.  You don't need to take the bones from a roast.  The chef told me to roast the bones themselves before using them for stock because this is what gives the stock

flavor -- is the slightly " toasted " bits of meat on it.  The chef says that roasting the bones (or the bird carcass) first is the trick to making a good stock.  Doesn't matter if the bird is already cooked, roasting the carcass alone for 15 to 20 minutes with some veggies gives it additional flavor.

After I roast the bones, and while I'm putting it into the stock pot, I stick my fingers in the middle of the bones and pop out the fat/marrow so that it will melt everything.  I also take all the oil that has been liquified while I was roasting the bones and I pour that into the stock, too, because fats usually make things taste pretty good and that's good stuff for my kids (because my kids need fats).  Then I throw in all the roasted vegetables, bring it to a boil and let it simmer for a day.  I then let it cool a bit, put the whole pot in the fridge and skim the fat off the top (which will solidify when the stock cools.  I save the fat to use for cooking other things and put the stock into mason jars. 

 

Great post Alberta, thxs for taking the time!!! Sorry for the following book:Well, I tried making my first Beef Bone Stock last week and unfortunately had to buy frozen soup bones. Added some expensive Mediteranian Sea Salt and it came out ok but didn't smell to appetizing..kind of sweet, old musty clothing like (sorry for the yucky graphics). I did read about roasting your bird or roasts firsts and then using the caucus to make your stocks taste better!

How long can you keep your caucus in the fridge before making the stocks?Would I be able to use my pressure cooker to make beef stocks?Which beef bones or tubulur bones would you say have the most bone marrow and how do you crack and extract the bone marrows out of them?

Always love to do the deglaze technique, I use to watch the food channel

to, food tastes so much better!!!I was thinking of freezing my stocks into ice cubes so I have it handy and all of it wouldn't go to waste. Do you make your own Keffir yogurts?Sorry for all the questions. I'm trying to figure out what to feed my child for breakfast and what to send him for his lunches??? Thanks for sharing your ideas!

From:

Alberta ;

To:

<mb12 valtrex >;

Subject:

Re: Re: ***ANYONE ON THE GAP's DIET?***

Sent:

Mon, Feb 28, 2011 6:33:58 AM

 

We aren't consciously on the GAPS diet but I guess we are when I look at everything to avoid on it -- we avoid all things that are to be avoided on the GAPS diet and we also even avoid a few of the GAPS legal things, too, when we are doing LOD.  We avoid eggs, too, because my daughter has an IgG issue with egg whites.  I won't get into the long details of how we eat based on intolerances and IgG issues -- too long to describe -- but we avoid a lot of foods and it really works to avoid these things. 

Squash fries are good.  I stopped thinking of meals in terms of breakfast, lunch, dinner and snacks.  We eat food when we are hungry.  Period.  I make sausage patties (from scratch) with ground pork and I grate zucchini and put that in.  I use fresh herbs to season things  I also do " mixes " of meat and veggies all in one pot and they have that for breakfast.  I've made sliced carrot " chips " before.  I sometimes make diced fish with onions.

What I've found that really helps with cooking and making things taste good on the various diets is to watch a lot of the Food Network and pick up some basic cooking techniques that I didn't know about before.  De-glazing is a godsend for flavoring without adding things to food.  I also make a bone marrow stock or turkey stock to have on hand for cooking.  When I de-glaze, I use the homemade stock to deglaze and it's fantastic.  I also skim off the fat from the stock and save it.  I freeze and/or refridgerate it and then I use the stock's fat to cook things like fries.  (I make sure that the soup bones I buy come from a reliable souce -- for example, beef stock, I use grass-fed beef soup bones). When I make the stock, I was talking to this chef dude who works at the meat store and he told me to roast my soup bones and veggies first before making the stock and that's a fantastic tip that adds awesome flavor to the stock). 

Stock is great to have on hand -- it's so versatile for cooking everything and makes everything taste so good.

 

 

Yes, I do recall watching a video on making Squash fries, sounds like they taste yummy...will try it out...thank you

From:

Toni Marie Lombardo ;

To:

<mb12 valtrex >;

Subject:

Re: Re: ***ANYONE ON THE GAP's DIET?***

Sent:

Sun, Feb 27, 2011 4:35:45 PM

 

Irma,We're not on GAPS, but you can make squash fries. You can also make squash pancakes. Love squash here. LOL

 

Really jo? It's seems really difficult, how did you get your child to stop wanting the fries, chips starchy illegal veggies on this diet? What is a typical breakfast for you, besides plain eggs?

From:

maryjos ;

To:

<mb12 valtrex >;

Subject:

Re: ***ANYONE ON THE GAP's DIET?***

Sent:

Sun, Feb 27, 2011 3:25:55 PM

 

Hi Irma,

I have been lurking here lately, thinking about approaching my son's problems from a viral angle.

I have had my son on gaps for over a year. Gaps combined with body ecology diet I should say. There are websites for both of these diets and there is a group I belong to called gapshelp, wonderful group.

We have seen some slight gains. But after reading on dr goldbergs website and listening to all of his audios, I am convinced that the viral is the better thing to work on. We will still be following the diet though. There have been immense benefits for the rest of the family.

jo

>

> Just reading up on the GAP & #39;s diet and thinking of trying it. Anyone on this board on it and could possibly share some daily meal plans and drawbacks or successful stories.

>

> Thanks in advance for your replies!

> Irma

>

-- Toni------Mind like a steel trap...Rusty and illegal in 37 states.