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

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That sounds yummy, I bet he would like it. He loves his " soup "

(pureed veggies made with regular broth). What I do now is to take

the drippings from his broiled meats along with a meat patty or two

and boil them for a flavorful broth, then add to some pureed veggies

for his afternoon snack.

I will just use a bone broth next time (whenever I can get enough

bones). Eating it isn't too practical for his other meals (too

messy for school, and too time-consuming to eat for breakfast). Of

course, it's also more time-consuming, and this one broth has just

added about an hour to my daily cooking, so until I get the routine

down a little bit, it won't be an everyday thing.

Suzanne

>

> Suzanne, an easy way to get Tom to eat it , might be how I like to

eat my

> broths, I boil them down with all the good stuff in, until they

gel when

> cooled, sort of like a jello and then just eat with a spoon, this

is the

> best way for me to get things down when flaring (which I just

started BADLY

> tonight, so i will probably be joining your soup making )

>

>

> >

> >Reply-To: pecanbread

> >To: pecanbread

> >Subject: Re: Suzanne-bone broth questions, WAS Re:

leaky gut

> >question

> >Date: Sun, 2 Apr 2006 17:20:22 -0700 (PDT)

> >

> >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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> >

> >