Re: New member, and need chicken soup info.

[Guest guest]

Harmony,Your method for broth looks good up to where you dissolve the bones and puree it back in to the broth. I would think that would be tough on the gut, but I'm no doctor. You would be getting a good amount of goodness from the bones by simmering with the vinegar for 6-8 hours as it is. I have found using chicken wings works the best because there is only a small amount of meat and more bone and skin. Usually I strain out everything and then add back just the meat and puree if anything. Once you are adding cooked veggies into your diet, then you can puree the carrots back in if you want -- or simmer some fresh carrots to strengthen the mineral content.I hear warm lemon water first thing in the morning helps with constipation.

AmeliaHusband UC 9 years, SCD 18monthsLDN 3mgTo: BTVC-SCD Sent: Mon, January 25, 2010 8:37:07 PMSubject: New member, and need chicken soup info.

Hi I'm Harmony

I've suffered with (diagnosed) IBS for over 30 years. I'm a California girl, and needless to say I've tried everything nutritional and diet wise to heal this condition during most of that time. I even tried SCD about 10 years ago, but I don't think I really understood it well enough to do it correctly and I didn't see any changes.

Last night I listened to Lucy's interview with Dr. Hoffman and I finally GOT IT that VEGETABLES can be the problem...Duh! And I am well educated. Just completely convinced about the value of having lots of fresh and cooked veggies in the diet and couldn't see the reason for giving them up.

So now I'm gearing up to begin with the intro diet. I've successfully made my own yogurt, found DCCC in my neighborhood, and am going to make Chicken soup. (I'm a good cook)

(Bear in mind my first chicken soup will be used for intro diet, so that's what I need to be clear on.)

I've just read several versions of the chicken soup recipe, including ideas from the Nourishing Traditions cookbook. But I'm confused about what to leave in the broth/soup. After I simmer for 6-8 hrs. what exactly do I strain out? Do I use the meat? By the time it has cooked this long it is flavor-less.

Here's what I've done in the past for soup: Bake the chicken. Remove the meat. Then make broth out of the bones and juices from baking the chicken, pressure cooking them with a little vinegar until they completely dissolve, maybe 3 hours. I whiz the bones and broth in my Vita-Mix and get a cloudy liquid that I then cook some carrots and onions in and then at the end, add back the cut-up chicken pieces. (My thinking here is that if I can get ALL the value from the bones, that means eating them)

Now I'm wondering if my veggies are not getting cooked as much as they should, especially for the intro diet. And wondering if it is too challenging for my system to be eating that bone dust.

I really want to get it right this time and get some relief from the bloating and eventually from the constipation.

I also have question about the SCCC. How is it that fresh milk, curded, can be free of the lactose that was in the milk it's made from? I understand that aging digests the milk sugar (as in hard cheese, or culturing, as with yogurt and keifer with micro-organisms. ) But what happens to the milk sugar when fresh cottage cheese or farmer's cheese is produced?

thanks for the advice and help. I'm committed to learning from all of you who are finding success on this diet. You are my mentors. Help me succeed!

harmony

[Guest guest]

Hi Harmony,

I don't think one should eat the bones either. What did you mean that vegetables

are the problem from the interview?

PJ

>

> Harmony,

>

> Your method for broth looks good up to where you dissolve the bones and puree

it back in to the broth. I would think that would be tough on the gut, but I'm

no doctor. You would be getting a good amount of goodness from the bones by

simmering with the vinegar for 6-8 hours as it is. I have found using chicken

wings works the best because there is only a small amount of meat and more bone

and skin. Usually I strain out everything and then add back just the meat and

puree if anything. Once you are adding cooked veggies into your diet, then you

can puree the carrots back in if you want -- or simmer some fresh carrots to

strengthen the mineral content.

>

> I hear warm lemon water first thing in the morning helps with constipation.

>

> Amelia

> Husband UC 9 years, SCD 18months

> LDN 3mg

>

>

>

>

> ________________________________

>

> To: BTVC-SCD

> Sent: Mon, January 25, 2010 8:37:07 PM

> Subject: New member, and need chicken soup info.

>

>

> Hi I'm Harmony

>

> I've suffered with (diagnosed) IBS for over 30 years. I'm a California girl,

and needless to say I've tried everything nutritional and diet wise to heal this

condition during most of that time. I even tried SCD about 10 years ago, but I

don't think I really understood it well enough to do it correctly and I didn't

see any changes.

> Last night I listened to Lucy's interview with Dr. Hoffman and I finally GOT

IT that VEGETABLES can be the problem...Duh! And I am well educated. Just

completely convinced about the value of having lots of fresh and cooked veggies

in the diet and couldn't see the reason for giving them up.

>

> So now I'm gearing up to begin with the intro diet. I've successfully made my

own yogurt, found DCCC in my neighborhood, and am going to make Chicken soup.

(I'm a good cook)

> (Bear in mind my first chicken soup will be used for intro diet, so that's

what I need to be clear on.)

>

> I've just read several versions of the chicken soup recipe, including ideas

from the Nourishing Traditions cookbook. But I'm confused about what to leave in

the broth/soup. After I simmer for 6-8 hrs. what exactly do I strain out? Do I

use the meat? By the time it has cooked this long it is flavor-less.

> Here's what I've done in the past for soup: Bake the chicken. Remove the

meat. Then make broth out of the bones and juices from baking the chicken,

pressure cooking them with a little vinegar until they completely dissolve,

maybe 3 hours. I whiz the bones and broth in my Vita-Mix and get a cloudy liquid

that I then cook some carrots and onions in and then at the end, add back the

cut-up chicken pieces. (My thinking here is that if I can get ALL the value from

the bones, that means eating them)

> Now I'm wondering if my veggies are not getting cooked as much as they should,

especially for the intro diet. And wondering if it is too challenging for my

system to be eating that bone dust.

> I really want to get it right this time and get some relief from the bloating

and eventually from the constipation.

>

> I also have question about the SCCC. How is it that fresh milk, curded, can be

free of the lactose that was in the milk it's made from? I understand that aging

digests the milk sugar (as in hard cheese, or culturing, as with yogurt and

keifer with micro-organisms. ) But what happens to the milk sugar when fresh

cottage cheese or farmer's cheese is produced?

>

> thanks for the advice and help. I'm committed to learning from all of you who

are finding success on this diet. You are my mentors. Help me succeed!

>

> harmony

>

[Guest guest]

Hi, Harmony!

Under other circumstances, I'd say your chicken soup recipe sounds

wonderfully nutritious...

....but (and you knew this was coming, right?) I think your analysis of

all the bone at the outset of the diet is correct. I think you will be

able to use your recipe once some healing has occurred, as long as you

don't put any illegals in the soup. (Hey, I used to use brown rice and

barley in my homemade soup -- after all, it's nutritious, right? Just

because the starch was feeding the bad bacteria in my gut...)

I would make the chicken soup per the recipe in BTVC. I would hold off on

pureeing the carrots into it because carrots and many people don't get

along. (I had to use peeled zucchini.) My personal pref is to sautee the

onions, celery and parsley in the olive oil until soft (flavoring the

oil), then remove to a plate. Brown the chicken pieces in the oil a few

at a time. Return chicken and veggies to the pot, reduce heat, cover, and

cook about 20-25 minutes, or until the chicken releases its juices. Add

some water (my recipe uses 4 lbs chicken and 2 quarts water), bring to a

simmer, and simmer for about two hours. Then I remove the chicken, peel

the meat off, and return it to the pot. If you are going to strain out

the celery, onions, etc., I would strain the broth before returning the

chicken to the pot.

If you're going to use other veggies, you can cook them separately in a

pot for the recommended four hours, then add them to the soup.

>> I also have question about the SCCC. How is it that fresh milk,

curded, can be free of the lactose that was in the milk it's made from? I

understand that aging digests the milk sugar (as in hard cheese, or

culturing, as with yogurt and keifer with micro-organisms.) But what

happens to the milk sugar when fresh cottage cheese or farmer's cheese is

produced? <<

Dry Curd cottage cheese (DCCC) is made with enzymes which break down the

milk sugar. That's why the milk-and-vinegar or milk-and-lemon-juice soft

cheese recipe often found does not produce DCCC. No enzymes to break down

the milk sugar.

—

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]

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.Well, now I FOUND IT but boy, is it an unclear recipe.Examples of unclear directions: 'Largest pot you have' could mean almost anything. "Remove skin from chicken parts and return to broth" (the skin gets returned, or the chicken parts get returned?) Doesn't say anything about the bones. Then the last paragraph. "Onions, celery and parsley should not be used at the start of the dietary regime....." Yet they are there in the soup! This could mean to make the soup without them at the start of the regimen, or it could mean just not to puree them into the finished soup!NOW I understand that I should use cook the vegetables but perhaps not leave them in the finished soup. And that I should remove the bones and skin. So thanks for giving me more details. Is the idea to have lots of chicken meat in the soup, or mostly broth from bony parts of meat? Can I use vinegar or lemon juice at this early stage to help with extraction of nutrients from the bones?Marilyn, you suggest frying the veggies in the oil..but I don't see any oil listed in the recipe in BTVC. I guess my homework is to order and study the book, Nourishing Traditions.By the way, are folks using organic chicken and veggies? I would think that is pretty important. thanks again,harmony

[Guest guest]

PJ,

I meant that it could be that the amount of fiber and carbohydrates

in the vegetables I'm eating is contributing to growth of unwanted

microorganisms in my gut. I've always kept veggies in my diet, no

matter what other things I've taken out.

Maybe I just can't handle them until my gut heals some.....

harmony

[Guest guest]

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

would think that is pretty important.

YES J!

[Guest guest]

At 09:53 PM 1/26/2010, you wrote:

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

[Guest guest]

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?

To: BTVC-SCD Sent: Wed, January 27, 2010 12:06:42 AMSubject: Re: Re: New member, and need chicken soup info.

At 09:53 PM 1/26/2010, you wrote:

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

[Guest guest]

Some veggies can be hard to tolerate. I find that I do better with some if I

puree them and put them in a soup, smoothie, or soufle. Since they are legal, I

don't know if they contribute to overgrowth in the gut, but pureeing them helps

with digestion.

As your gut heals, hopefully you will be able to tolerate them better.

I did not tolerate many at first.

PJ

>

> PJ,

> I meant that it could be that the amount of fiber and carbohydrates

> in the vegetables I'm eating is contributing to growth of unwanted

> microorganisms in my gut. I've always kept veggies in my diet, no

> matter what other things I've taken out.

> Maybe I just can't handle them until my gut heals some.....

>

> harmony

>

[Guest guest]

> 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?Probably more important than "pastured" is what is fed to the chickens ("pastured" may related to feed and also to where and how the chickens are raised/kept).As long as the chickens aren't fed any ANIMAL matter and are fed only plant matter (which they naturally eat), they, and the eggs they produce, are going to be healthy (unless of course they're crammed into tiny cages and can't move around, which can certainly effect their overall well-being.) I routinely buy brown eggs from my local grocery store. I haven't bought white eggs in years. In my view, they have more flavor and the shell is always thicker -- a sure sign the chickens are healthier than those producing the thin-shelled white eggs available in most places. My grocery store carries Eggland's brown/organic eggs (a national company in the U.S.), which are frightfully expensive. But they also carry brown eggs from a family egg farm about 30 miles from where I live, which are "produced in compliance with United Egg Producers' Animal Husbandry Guidelines," says the carton (www.uepcertified.com). You might look for something similar in stores you have access to. I'm also not sure about the buy-organic-meat-rather-than-produce argument, especially with certain types of fuirts/vegetables which are laden with pesticide residue that can't entirely be washed off (depending on the type of fruit/vegetable). Most things peelable are ok, but stuff that isn't can be a problem, especially berries (and especially strawberries), and e.g., vegetables like broccoli and cauliflower (whose texture prevents cleaning off all of whatever pesticide residue may be on it).  n,     big-time egg eater> ________________________________> > To: BTVC-SCD > Sent: Wed, January 27, 2010 12:06:42 AM> Subject: Re: Re: New member, and need chicken soup info.>>  > At 09:53 PM 1/26/2010, you wrote:>> 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.wordpowerpublishing.com ; signed copies; free shipping in U.S., reduced shipping elsewhere

[Guest guest]

When I started on-list, one of the ladies Carol F. told me to leave

out the onions and parsley because it can be too gassy. She said only

use carrots and chicken until you are better if you have 'd' as the

main problem.

I think you would remove the bones at least to start and throw out the

skins, throw the chicken back into the pot. I debone and remove skin

all at one time when it's finished cooking.

I don't think I'd eat the bones unless it's an organic chicken. Or

eat the marrow.

Is that a more clear view of the soup? It's ok to use the full recipe

if you can. A lot can't take the fiber when they first start.

Debbie 40 cd

>

>

>> They say that if you're going to buy organic but cannot afford to buyall

>> of your food organic to at least buy your meats and dairy organicand

>> 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 thesoup

>> bones for broth. I've also seen liver (liver is cheap) that'sgrass fed

>> and I've also seen ground beef at only $4.49 lb, but when Iwent back, it

>> had jumped to $8 per lb. Pastured is also good to lookfor, but I cannot

>> find pastured eggs in any stores here. Any ideas?

>

> Probably more important than " pastured " is what is fed to the chickens

> ( " pastured " may related to feed and also to where and how the chickens are

> raised/kept).

> As long as the chickens aren't fed any ANIMAL matter and are fed only

> plant matter (which they naturally eat), they, and the eggs they produce,

> are going to be healthy (unless of course they're crammed into tiny cages

> and can't move around, which can certainly effect their overall

> well-being.)

>

> I routinely buy brown eggs from my local grocery store. I haven't bought

> white eggs in years. In my view, they have more flavor and the shell is

> always thicker -- a sure sign the chickens are healthier than those

> producing the thin-shelled white eggs available in most places. My grocery

> store carries Eggland's brown/organic eggs (a national company in the

> U.S.), which are frightfully expensive. But they also carry brown eggs

> from a family egg farm about 30 miles from where I live, which are

> " produced in compliance with United Egg Producers' Animal Husbandry

> Guidelines, " says the carton (www.uepcertified.com). You might look for

> something similar in stores you have access to.

>

> I'm also not sure about the buy-organic-meat-rather-than-produce argument,

> especially with certain types of fuirts/vegetables which are laden with

> pesticide residue that can't entirely be washed off (depending on the type

> of fruit/vegetable). Most things peelable are ok, but stuff that isn't can

> be a problem, especially berries (and especially strawberries), and e.g.,

> vegetables like broccoli and cauliflower (whose texture prevents cleaning

> off all of whatever pesticide residue may be on it).

>

> n,

> big-time egg eater

>> ________________________________

>>

>> To: BTVC-SCD

>> Sent: Wed, January 27, 2010 12:06:42 AM

>> Subject: Re: Re: New member, and need chicken soup info.

>>

>> At 09:53 PM 1/26/2010, you wrote:

>>

>> 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 recipeand

>> 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 someoneelse,

>> 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 brushon

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

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

>> tablespoon of oil -- BUT, if you are sensitive to fats, or havebeen on a

>> low fat diet, you may want to just brown the chicken in a barepan, pile

>> it and the veggies in for the " release the juices " stage, andthen 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]

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> .>>>>

--

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

[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]

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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[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

>