New member, and need chicken soup info.

[Guest guest]

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