New member, and need chicken soup info.

[Guest guest]

Hi n,

I have an egg question - I have been buying no hormone or antibiotic brown eggs, but have just found some no hormone or antibiotic white eggs at our local health food store that are a bit cheaper. Do you think that the brown eggs are much better for you? I have always assumed this was true, and was surprised that these "healthy" eggs (they are free range, too) were white.

Thanks!

>> thanks Marilyn for the details on the soup. You won't believe this buy I > actually looked and looked in the BTVC book for a Chicken Soup recipe > and swear that it wasn't there last night. Must be brain fog.> "Space... the final frontier.... it's in between my ears....!" <grin>>> Yes, when you've been making chicken soup from scratch for about sixty > years, you know what you're doing, but sometimes, getting the directions > for someone else to do it the same way can be hard. Shorthand directions >

may make perfect sense to you as they're just reminders. To someone > else, it's quite confusing.>> I'm posting my recipe for chicken stock or chicken soup after this. I > only use one tablespoon of olive oil -- basically just enough to brush > on the bottom of the pan to keep the veggies from sticking. Since I > usually chill it and remove the fat layer, I'm not too worried about > that tablespoon of oil -- BUT, if you are sensitive to fats, or have > been on a low fat diet, you may want to just brown the chicken in a bare > pan, pile it and the veggies in for the "release the juices" stage, and > then add the water.>>>> By the way, are folks using organic chicken and veggies? I would think >>> that is pretty important. <<>> If you can afford it, and have access to good sources, by all means, go > organic, although I would

look into grass-fed and finished meats as well > as organic veggies.>> However, many people have gotten well following SCD with what they could > buy at their neighborhood grocery store. Organic is by no means REQUIRED > -- I'd hate to think someone gave up on SCD because they thought they > couldn't afford it.>>> — Marilyn> New Orleans, Louisiana, USA> Undiagnosed IBS since 1976, SCD since 2001> Darn Good SCD Cook> No Human Children> Shadow & Sunny Longhair Dachshund>> > __._,_..___> Reply to sender | Reply to group Messages in this topic (9)> Recent Activity: * New Members 31> Visit Your Group Start a New Topic> MARKETPLACE> Going Green: Your Yahoo! Groups

resource for green living>Switch to: Text-Only, Daily Digest • Unsubscribe • Terms of Use> .>>>>

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[Guest guest]

By the way, are folks using organic chicken and veggies? I would

think that is pretty important.

Of course organic is always better and healthier. But I think

there's a place where Elaine says that it is not necessary if you

don't have access to organic or can't afford it, that people heal

with grocery store foods, too. I wonder if it might be a bit slower,

but that's just my speculation.

[Guest guest]

By the way, are folks using organic chicken and veggies? I would

think that is pretty important.

Of course organic is always better and healthier. But I think

there's a place where Elaine says that it is not necessary if you

don't have access to organic or can't afford it, that people heal

with grocery store foods, too. I wonder if it might be a bit slower,

but that's just my speculation.

[Guest guest]

Ladies,I think the white vs brown egg is just because of the breed of chicken. Certain breeds lay white, other breeds lay brown.AmeliaTo: BTVC-SCD Sent: Wed, January 27, 2010 4:11:29 PMSubject: Re: Re: New member, and need

chicken soup info.

Hi n,

I have an egg question - I have been buying no hormone or antibiotic brown eggs, but have just found some no hormone or antibiotic white eggs at our local health food store that are a bit cheaper. Do you think that the brown eggs are much better for you? I have always assumed this was true, and was surprised that these "healthy" eggs (they are free range, too) were white.

Thanks!

>> thanks Marilyn for the details on the soup. You won't believe this buy I > actually looked and looked in the BTVC book for a Chicken Soup recipe > and swear that it wasn't there last night. Must be brain fog.> "Space... the final frontier.... it's in between my ears....!" <grin>>> Yes, when you've been making chicken soup from scratch for about sixty > years, you know what you're doing, but sometimes, getting the directions > for someone else to do it the same way can be hard. Shorthand directions

>

may make perfect sense to you as they're just reminders. To someone > else, it's quite confusing.>> I'm posting my recipe for chicken stock or chicken soup after this. I > only use one tablespoon of olive oil -- basically just enough to brush > on the bottom of the pan to keep the veggies from sticking. Since I > usually chill it and remove the fat layer, I'm not too worried about > that tablespoon of oil -- BUT, if you are sensitive to fats, or have > been on a low fat diet, you may want to just brown the chicken in a bare > pan, pile it and the veggies in for the "release the juices" stage, and > then add the water.>>>> By the way, are folks using organic chicken and veggies? I would think >>> that is pretty important. <<>> If you can afford it, and have access to good sources, by all means, go > organic, although I would

look into grass-fed and finished meats as well > as organic veggies.>> However, many people have gotten well following SCD with what they could > buy at their neighborhood grocery store. Organic is by no means REQUIRED > -- I'd hate to think someone gave up on SCD because they thought they > couldn't afford it.>>> — Marilyn> New Orleans, Louisiana, USA> Undiagnosed IBS since 1976, SCD since 2001> Darn Good SCD Cook> No Human Children> Shadow & Sunny Longhair Dachshund>> > __._,_..___> Reply to sender | Reply to group Messages in this topic (9)> Recent Activity: * New Members 31> Visit Your Group Start a New Topic> MARKETPLACE> Going Green: Your Yahoo! Groups

resource for green living>Switch to: Text-Only, Daily Digest • Unsubscribe • Terms of Use> .>>>>

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[Guest guest]

Ladies,I think the white vs brown egg is just because of the breed of chicken. Certain breeds lay white, other breeds lay brown.AmeliaTo: BTVC-SCD Sent: Wed, January 27, 2010 4:11:29 PMSubject: Re: Re: New member, and need

chicken soup info.

Hi n,

I have an egg question - I have been buying no hormone or antibiotic brown eggs, but have just found some no hormone or antibiotic white eggs at our local health food store that are a bit cheaper. Do you think that the brown eggs are much better for you? I have always assumed this was true, and was surprised that these "healthy" eggs (they are free range, too) were white.

Thanks!

>> thanks Marilyn for the details on the soup. You won't believe this buy I > actually looked and looked in the BTVC book for a Chicken Soup recipe > and swear that it wasn't there last night. Must be brain fog.> "Space... the final frontier.... it's in between my ears....!" <grin>>> Yes, when you've been making chicken soup from scratch for about sixty > years, you know what you're doing, but sometimes, getting the directions > for someone else to do it the same way can be hard. Shorthand directions

>

may make perfect sense to you as they're just reminders. To someone > else, it's quite confusing.>> I'm posting my recipe for chicken stock or chicken soup after this. I > only use one tablespoon of olive oil -- basically just enough to brush > on the bottom of the pan to keep the veggies from sticking. Since I > usually chill it and remove the fat layer, I'm not too worried about > that tablespoon of oil -- BUT, if you are sensitive to fats, or have > been on a low fat diet, you may want to just brown the chicken in a bare > pan, pile it and the veggies in for the "release the juices" stage, and > then add the water.>>>> By the way, are folks using organic chicken and veggies? I would think >>> that is pretty important. <<>> If you can afford it, and have access to good sources, by all means, go > organic, although I would

look into grass-fed and finished meats as well > as organic veggies.>> However, many people have gotten well following SCD with what they could > buy at their neighborhood grocery store. Organic is by no means REQUIRED > -- I'd hate to think someone gave up on SCD because they thought they > couldn't afford it.>>> — Marilyn> New Orleans, Louisiana, USA> Undiagnosed IBS since 1976, SCD since 2001> Darn Good SCD Cook> No Human Children> Shadow & Sunny Longhair Dachshund>> > __._,_..___> Reply to sender | Reply to group Messages in this topic (9)> Recent Activity: * New Members 31> Visit Your Group Start a New Topic> MARKETPLACE> Going Green: Your Yahoo! Groups

resource for green living>Switch to: Text-Only, Daily Digest • Unsubscribe • Terms of Use> .>>>>

--

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[Guest guest]

Thanks for the info! >> thanks Marilyn for the details on the soup. You won't believe this buy I > actually looked and looked in the BTVC book for a Chicken Soup recipe > and swear that it wasn't there last night. Must be brain fog.> "Space... the final frontier.... it's in between my ears....!" <grin>>> Yes, when you've been making chicken soup from scratch for about sixty > years, you know what you're doing, but sometimes, getting the directions > for someone else to do it the same way can be hard. Shorthand directions

> may make perfect sense to you as they're just reminders. To someone > else, it's quite confusing.>> I'm posting my recipe for chicken stock or chicken soup after this. I > only use one tablespoon of olive oil -- basically just enough to brush > on the bottom of the pan to keep the veggies from sticking. Since I > usually chill it and remove the fat layer, I'm not too worried about > that tablespoon of oil -- BUT, if you are sensitive to fats, or have > been on a low fat diet, you may want to just brown the chicken in a bare > pan, pile it and the veggies in for the "release the juices" stage, and > then add the water.>>>> By the way, are folks using organic chicken and veggies? I would think >>> that is pretty important. <<>> If you can afford it, and have access to good sources, by all means, go > organic, although

I would look into grass-fed and finished meats as well > as organic veggies.>> However, many people have gotten well following SCD with what they could > buy at their neighborhood grocery store. Organic is by no means REQUIRED > -- I'd hate to think someone gave up on SCD because they thought they > couldn't afford it.>>> — Marilyn> New Orleans, Louisiana, USA> Undiagnosed IBS since 1976, SCD since 2001> Darn Good SCD Cook> No Human Children> Shadow & Sunny Longhair Dachshund>> > __._,_..___> Reply to sender | Reply to group Messages in this topic (9)> Recent Activity: * New Members 31> Visit Your Group Start a New Topic> MARKETPLACE> Going Green: Your Yahoo!

Groups resource for green living>Switch to: Text-Only, Daily Digest • Unsubscribe • Terms of Use> .>>>>

--

Now available. A fine gift for cat lovers:Confessions of a Cataholic: My Life With the 10 Cats Who Caused My Addictionby n Van Tilwww.wordpowerpublis hing.com ; signed copies; free shipping in U.S., reduced shipping elsewhere

[Guest guest]

Thanks for the info! >> thanks Marilyn for the details on the soup. You won't believe this buy I > actually looked and looked in the BTVC book for a Chicken Soup recipe > and swear that it wasn't there last night. Must be brain fog.> "Space... the final frontier.... it's in between my ears....!" <grin>>> Yes, when you've been making chicken soup from scratch for about sixty > years, you know what you're doing, but sometimes, getting the directions > for someone else to do it the same way can be hard. Shorthand directions

> may make perfect sense to you as they're just reminders. To someone > else, it's quite confusing.>> I'm posting my recipe for chicken stock or chicken soup after this. I > only use one tablespoon of olive oil -- basically just enough to brush > on the bottom of the pan to keep the veggies from sticking. Since I > usually chill it and remove the fat layer, I'm not too worried about > that tablespoon of oil -- BUT, if you are sensitive to fats, or have > been on a low fat diet, you may want to just brown the chicken in a bare > pan, pile it and the veggies in for the "release the juices" stage, and > then add the water.>>>> By the way, are folks using organic chicken and veggies? I would think >>> that is pretty important. <<>> If you can afford it, and have access to good sources, by all means, go > organic, although

I would look into grass-fed and finished meats as well > as organic veggies.>> However, many people have gotten well following SCD with what they could > buy at their neighborhood grocery store. Organic is by no means REQUIRED > -- I'd hate to think someone gave up on SCD because they thought they > couldn't afford it.>>> — Marilyn> New Orleans, Louisiana, USA> Undiagnosed IBS since 1976, SCD since 2001> Darn Good SCD Cook> No Human Children> Shadow & Sunny Longhair Dachshund>> > __._,_..___> Reply to sender | Reply to group Messages in this topic (9)> Recent Activity: * New Members 31> Visit Your Group Start a New Topic> MARKETPLACE> Going Green: Your Yahoo!

Groups resource for green living>Switch to: Text-Only, Daily Digest • Unsubscribe • Terms of Use> .>>>>

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Now available. A fine gift for cat lovers:Confessions of a Cataholic: My Life With the 10 Cats Who Caused My Addictionby n Van Tilwww.wordpowerpublis hing.com ; signed copies; free shipping in U.S., reduced shipping elsewhere

[Guest guest]

At 04:35 AM 1/27/2010, you wrote:

They say that if you're going to

buy organic but cannot afford to buy all of your food organic to at least

buy your meats and dairy organic and don't worry about the produce.

However, I don't remember who, " they " is. I cannot afford

the grass fed steaks, so I at least buy the soup bones for broth.

I've also seen liver (liver is cheap) that's grass fed and I've also seen

ground beef at only $4.49 lb, but when I went back, it had jumped to $8

per lb. Pastured is also good to look for, but I cannot find

pastured eggs in any stores here. Any ideas?

We do what we can. Buy as much pastured meat and dairy as you are able to

afford -- like your soup bones. But don't beat yourself up if you can't

go all organic and pastured. Many people have gotten well on

store-bought food: at least, by making your own, you are avoiding major

numbers of pitfalls in the modern food market.

Check out local farmer's markets: prior to Hurricane Katrina, I bought

all my eggs and milk from a local farmer.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

At 04:35 AM 1/27/2010, you wrote:

They say that if you're going to

buy organic but cannot afford to buy all of your food organic to at least

buy your meats and dairy organic and don't worry about the produce.

However, I don't remember who, " they " is. I cannot afford

the grass fed steaks, so I at least buy the soup bones for broth.

I've also seen liver (liver is cheap) that's grass fed and I've also seen

ground beef at only $4.49 lb, but when I went back, it had jumped to $8

per lb. Pastured is also good to look for, but I cannot find

pastured eggs in any stores here. Any ideas?

We do what we can. Buy as much pastured meat and dairy as you are able to

afford -- like your soup bones. But don't beat yourself up if you can't

go all organic and pastured. Many people have gotten well on

store-bought food: at least, by making your own, you are avoiding major

numbers of pitfalls in the modern food market.

Check out local farmer's markets: prior to Hurricane Katrina, I bought

all my eggs and milk from a local farmer.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

I read that the difference between brown and white eggs is just the color of the

shells. The taste of the egg (either egg) depends entirely on the health and

diet of the hen that laid it. Some say that brown eggs are generally more

expensive because the the breed of the chicken that lays it eats more, but the

nutritional value is exactly the same. Additionally, I've read that a few cooks

used brown eggs because most of the home-reared American flocks, which had

access to flavour enhancing weeds and bugs, happened to lay brown eggs.

Commercial egg producers figured it out and started raising chickens who laid

brown eggs and then charge an arm and a leg for eggs that tasted exactly the

same as they now have the same bland commercial diet. Tricky, tricky.

Stacey

> >

> > thanks Marilyn for the details on the soup. You won't believe this buy I

> > actually looked and looked in the BTVC book for a Chicken Soup recipe

> > and swear that it wasn't there last night. Must be brain fog.

> > " Space... the final frontier.... it's in between my ears....! " <grin>

> >

> > Yes, when you've been making chicken soup from scratch for about sixty

> > years, you know what you're doing, but sometimes, getting the directions

> > for someone else to do it the same way can be hard. Shorthand directions

> > may make perfect sense to you as they're just reminders. To someone

> > else, it's quite confusing.

> >

> > I'm posting my recipe for chicken stock or chicken soup after this. I

> > only use one tablespoon of olive oil -- basically just enough to brush

> > on the bottom of the pan to keep the veggies from sticking. Since I

> > usually chill it and remove the fat layer, I'm not too worried about

> > that tablespoon of oil -- BUT, if you are sensitive to fats, or have

> > been on a low fat diet, you may want to just brown the chicken in a bare

> > pan, pile it and the veggies in for the " release the juices " stage, and

> > then add the water.

> >

> >>> By the way, are folks using organic chicken and veggies? I would think

> >>> that is pretty important. <<

> >

> > If you can afford it, and have access to good sources, by all means, go

> > organic, although I would look into grass-fed and finished meats as well

> > as organic veggies.

> >

> > However, many people have gotten well following SCD with what they could

> > buy at their neighborhood grocery store. Organic is by no means REQUIRED

> > -- I'd hate to think someone gave up on SCD because they thought they

> > couldn't afford it.

> >

> >

> > †" Marilyn

> >     New Orleans, Louisiana, USA

> >     Undiagnosed IBS since 1976, SCD since 2001

> >     Darn Good SCD Cook

> >     No Human Children

> >     Shadow & Sunny Longhair Dachshund

> >

> >        

> > __._,_..___

> > Reply to sender | Reply to group Messages in this topic (9)

> > Recent Activity: * New Members 31

> > Visit Your Group Start a New Topic

> > MARKETPLACE

> > Going Green: Your Yahoo! Groups resource for green living

> >Switch to: Text-Only, Daily Digest • Unsubscribe • Terms of Use

> > .

> >

> >

> >

> >

>

>

>

>

> --

> Now available. A fine gift for cat lovers:

> Confessions of a Cataholic: My Life With the 10 Cats Who Caused My Addiction

> by n Van Til

> www.wordpowerpublishing.com ; signed copies; free shipping in U.S., reduced

shipping elsewhere

>

[Guest guest]

I read that the difference between brown and white eggs is just the color of the

shells. The taste of the egg (either egg) depends entirely on the health and

diet of the hen that laid it. Some say that brown eggs are generally more

expensive because the the breed of the chicken that lays it eats more, but the

nutritional value is exactly the same. Additionally, I've read that a few cooks

used brown eggs because most of the home-reared American flocks, which had

access to flavour enhancing weeds and bugs, happened to lay brown eggs.

Commercial egg producers figured it out and started raising chickens who laid

brown eggs and then charge an arm and a leg for eggs that tasted exactly the

same as they now have the same bland commercial diet. Tricky, tricky.

Stacey

> >

> > thanks Marilyn for the details on the soup. You won't believe this buy I

> > actually looked and looked in the BTVC book for a Chicken Soup recipe

> > and swear that it wasn't there last night. Must be brain fog.

> > " Space... the final frontier.... it's in between my ears....! " <grin>

> >

> > Yes, when you've been making chicken soup from scratch for about sixty

> > years, you know what you're doing, but sometimes, getting the directions

> > for someone else to do it the same way can be hard. Shorthand directions

> > may make perfect sense to you as they're just reminders. To someone

> > else, it's quite confusing.

> >

> > I'm posting my recipe for chicken stock or chicken soup after this. I

> > only use one tablespoon of olive oil -- basically just enough to brush

> > on the bottom of the pan to keep the veggies from sticking. Since I

> > usually chill it and remove the fat layer, I'm not too worried about

> > that tablespoon of oil -- BUT, if you are sensitive to fats, or have

> > been on a low fat diet, you may want to just brown the chicken in a bare

> > pan, pile it and the veggies in for the " release the juices " stage, and

> > then add the water.

> >

> >>> By the way, are folks using organic chicken and veggies? I would think

> >>> that is pretty important. <<

> >

> > If you can afford it, and have access to good sources, by all means, go

> > organic, although I would look into grass-fed and finished meats as well

> > as organic veggies.

> >

> > However, many people have gotten well following SCD with what they could

> > buy at their neighborhood grocery store. Organic is by no means REQUIRED

> > -- I'd hate to think someone gave up on SCD because they thought they

> > couldn't afford it.

> >

> >

> > †" Marilyn

> >     New Orleans, Louisiana, USA

> >     Undiagnosed IBS since 1976, SCD since 2001

> >     Darn Good SCD Cook

> >     No Human Children

> >     Shadow & Sunny Longhair Dachshund

> >

> >        

> > __._,_..___

> > Reply to sender | Reply to group Messages in this topic (9)

> > Recent Activity: * New Members 31

> > Visit Your Group Start a New Topic

> > MARKETPLACE

> > Going Green: Your Yahoo! Groups resource for green living

> >Switch to: Text-Only, Daily Digest • Unsubscribe • Terms of Use

> > .

> >

> >

> >

> >

>

>

>

>

> --

> Now available. A fine gift for cat lovers:

> Confessions of a Cataholic: My Life With the 10 Cats Who Caused My Addiction

> by n Van Til

> www.wordpowerpublishing.com ; signed copies; free shipping in U.S., reduced

shipping elsewhere

>