Suzanne-bone broth questions, WAS Re: leaky gut question

[Guest guest]

Ooops, yes I did remove the big bone pieces after I scraped out

their insides. I misunderstood! Next time I'll simmer them to the

end.

A question about covering the soup while cooking and/or cooling...

when I was taught to make broth, I was told to leave it uncovered

for both cooking and especially for cooling ... I think the reason

was that bitter (or otherwise undesired) oils and essences evaporate

into the air, and if the pot's covered they'll drip back in. Should

I be capturing those instead by covering the pot, for cooking and

for cooling?

> If Tom has this much difficulty digesting his food, excema issue

> aside, you can pretty much bet any money, any vitamin/mineral

> supplements you may give are going to shoot right through him

> anyway. What kind of water does Tom drink? Make sure to drink

> water with a ph of 7.2 or preferably higher, that will help a

> little with trace minerals. Do any of Tom's doctors carry or

> recommend any ionic trace mineral drops for water?

Sigh ... Tom's doctors, who are, by the way, two of the leading DAN!

doctors, do not provide any advice on water or minerals other

than " Yes, give him a multi-mineral supplement " and " Yes, of course

you should filter his water " . This is despite extensive queries on

my part, questions about things I've heard of like Water Oz (which

despite my efforts I can't find out enough about to figure out how

to supplement with it). Finally one of his DANs started him on RD-

Zinc, but that's the only mineral he's getting, she advised

continuing with Brainchild even though he is clearly having an

allergic reaction. I am very frustrated at not getting any guidance

and being expected, for the price we pay for these doctors, to still

have to do my own research! Any advice is VERY welcome!

> This is a way to harden all water. Use hard water with all

cooking.

Can you say a bit more about how to harden water to the proper Ph?

> For every meal, we use a little vitamin c powder, everytime we

eat, just a few grains, as vitamin c helps the body to absorb and

utilize all minerals. I

> know Tom is allergic to citrus, I don't know what is out there

you can use, but it would help if you can find something he

tolerates.

Hmm, I would have to rotate C just like everything else, and he

doesn't tolerate citrus or corn - the only one I know that is

potentially safe is sago palm, we could give it 2 days of the week.

But I know C is volatile, doesn't stick around in the body. Is it

worth giving just 2 days out of 7?

Sigh, this is SO much work ...

Suzanne

>

> Hey Suzanne!

> What a coincidence, I just sat down at the computer with my bowl

of bone soup! Tom is in the same boat as myself and my children...we

constantly run into problems with vitamin/mineral supplementation

and reactions. Anywho...

>

> >>> your description

> calls for breaking open the bones and scraping out the marrow. I'm

> using duck leg bones, which are very small, and I haven't been

able

> to get much marrow from them, mostly from the caps and just inside

> at the broad part of the bone. Is there any other way to get the

> marrow from small poultry bones like this? <<<

>

> That is exactly how I get the marrow out too....for really large

bones, like cow bones, a butcher or a meat processor can saw the

bones in half for you, but for all these small bones, I just

break 'em where I can, and get the marrow out at the joints.

>

> >>>I have also included the duck fat and duck skin that I saved

along

> with the bones ... I'm assuming it is okay to include these in the

> broth? I have taken out the large fat chunks, but wasn't planning

to

> skim the fat off - or should I? We are always looking for more

> calories...<<<

>

> This is perfectly fine. I do this too! But, I never include skin

if the duck was roasted, because the chemical composition of it has

changed. I always include the extra fat, unedible meat pieces,

cartilage and skin from boiled/steamed/low temperature baked animal.

There is alot of collagen and other nutrients from the extra parts.

Even simmering down extra meat pieces, leaves from beets, carrot

tops, cauliflower, etc. whatever Tom can tolerate, are all nutrient

sources. While, with a soup like this, it may not be a good source

of vitamins, you are gently cooking it down, and the minerals will

be fine. Whatever you think of. Even dandelion leaves if from a

clean place!

>

>

> >>>Is it safe to cool the broth on the stove overnight, and resume

> cooking the next day? I don't often have a long stretch I can cook

> it all at once. This time, I cooked the bones a very long time on

> two separate days (3-4 hours one day, cooled overnight, then 3-4

> hours a second day, then cooled and cracked the bones open, then

> strained and returned it back to the stove for 3-4 hours.<<<

>

> This is fine, because if you leave the pot covered after you

turn the heat off, it won't cool immediately, and by the time you

wake up, the bones can be cracked...and you are going to return to a

simmer. I cook my soup one day, then turn it off overnight, wake up

crack and scrape, then heat it up again and cook. The more hours the

better, you are extracting through simmering the broth, but 8 hours

is still good. You have cooked it long enough, but longer is even

better.

>

> >>>I plan to cool and run it through the blender, then strain to

catch

> any bone slivers that might have gotten through. <<<

>

> I am confused here, did you remove the bones? If you did, that's

fine, but after I crack all the bones, I throw them all back in the

pot to cook again. When the whole mess is done cooking, I strain out

all the pieces, return the broth to the pot, then add whatever I

want to make a soup. Since Tom is on a rotation diet, you can divide

up the bone broth, freeze some of it, and make different soups from

it according to the foods he can have that day.

>

> >>>How much would you give to a 3 year old who is not taking a

mineral

> supplement?<<<

>

> As much as you can get him to eat. You can make different soups

and use it as a sauce with different foods, add what you can to it

to make it seem different.

>

> >>> He eats a range of meats and veggies (lamb, duck,

> buffalo, elk, beef, broccoli, squash, asparagus, beets, spinach,

> brussel sprouts, celeriac, several expeller-pressed oils). He has

a

> problem digesting his food - still lots of vegetable fibers

evident

> in his stool. I'm hoping this will be a way to supplement his

> minerals rather than return to the Brainchild Ultrasensitive

> Minerals that have xanthan gum and he's allergic to (it triggers

his

> eczema).<<<

>

> If Tom has this much difficulty digesting his food, excema issue

aside, you can pretty much bet any money, any vitamin/mineral

supplements you may give are going to shoot right through him

anyway. What kind of water does Tom drink? Make sure to drink water

with a ph of 7.2 or preferably higher, that will help a little with

trace minerals. Do any of Tom's doctors carry or recommend any ionic

trace mineral drops for water? This is a way to harden all water.

Use hard water with all cooking. I have yet to find a comphrehensive

vitamin/mineral supplement we can, on this end, all tolerate and

furthermore, actually assimilate. We have tried this and that,

constantly. The best help we have had is with individual

vitamin/mineral supplementation. I do believe this soup is the best

way to get minerals absorbed into people like us. For every meal, we

use a little vitamin c powder, everytime we eat, just a few grains,

as vitamin c helps the body to absorb and utilize all minerals. I

> know Tom is allergic to citrus, I don't know what is out there

you can use, but it would help if you can find something he

tolerates.

>

>

>

> >>>By the way, it smells wonderful!<<< Yes, I love the soup

cooking, it makes the house seem so homey, food is being made!

>

> Summer

>

>

>

>

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