Liquid/Full Liquid Diet and Kosher Gelatin

[Guest guest]

Does anyone know a good site or two for liquid/full liquid meals?

Also, I remember a kosher gelatin brand mentioned--can someone point me to it?

I'm looking for gelatin (gelatinized?) soup recipes--clear or without

meat at least.

Has anyone made anything like coconut/gelatin slurry or soup?

Thanks,

Debbie

[Guest guest]

I'm looking for gelatin (gelatinized?) soup recipes--clear or withoutmeat at least.Could you just make some chicken broth and drink that? That's gelatinous, and clear (mostly), and it tastes really good if you cook the chicken 'junk' with some veggies and herbs. I've been adding a raw egg yolk into my warm mug of broth broth recently too, so you could try that. Peace =)Alyssa 15 yoUC April 2008, dx Sept 2008SCD June 2009 (restarted)Chinese Herbs (not legal but helping!)

[Guest guest]

> Does anyone know a good site or two for liquid/full liquid meals?

>

> Also, I remember a kosher gelatin brand mentioned--can someone point me to it?

they sell it at Digestive Wellness. It's made from fish.

Mara

[Guest guest]

At 01:55 PM 2/13/2010, you wrote:

I'm looking for gelatin

(gelatinized?) soup recipes--clear or without meat at

least.

Are you looking for ones without meat completely, ie, not bone broth and

not meat broth? Or just without using meat as the primary

protein?

—

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 think without meat and yogurt for now.  Just clear but lots of flavor.  I thought I'd read about gelatin going  well frozen--something sweet to chew on or as a slurried type of semi-solid liquid.  Gelatin has lots of protein, doesn't it?

 

Any/all ideas for a clear/liquid diet.  I'll also play around with it because if I remember it right, gelatin is harder than 'jello'. 

 

It's something I looked for/wished for in the 1980's for my grandmother who was on a liquid diet and I still don't see very much in that area on-line or off.

 

Thanks, I have no idea except the meat broth but I remember how bad puree is ;-).

 

Debbie cd houston (I'm not putting my age anymore since nobody else is)

On Sat, Feb 13, 2010 at 3:41 PM, Wizop Marilyn L. Alm wrote:

 

At 01:55 PM 2/13/2010, you wrote:

I'm looking for gelatin (gelatinized?) soup recipes--clear or without meat at least.Are you looking for ones without meat completely, ie, not bone broth and not meat broth? Or just without using meat as the primary protein?

— 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 04:47 PM 2/13/2010, you wrote:

I think without meat and yogurt

for now. Just clear but lots of flavor. I thought I'd read

about gelatin going well frozen--something sweet to chew on or as a

slurried type of semi-solid liquid. Gelatin has lots of protein,

doesn't it?

Any/all ideas for a clear/liquid diet. I'll also play around with

it because if I remember it right, gelatin is harder than 'jello'.

Can't say I've every frozen gelatin, but if you are using powdered

gelatin, you can use the recipe for " Knox Blox " which calls for

about double the gelatin required to make a liquid gel. This can be very

firm -- and it gives you the feeling you are actually eating something,

while it's still a clear liquid.

From WIkipedia:

Although gelatin is 98-99% protein by dry weight, it has less

nutritional value than many other protein sources. Gelatin is unusually

high in the non-essential amino acids glycine and proline (i.e., those

produced by the human body), while lacking certain essential amino acids

(i.e., those not produced by the human body). It contains no tryptophan

and is deficient in isoleucine, threonine, and methionine. The

approximate amino acid composition of gelatin is: glycine 21%, proline

12%, hydroxyproline 12%, glutamic acid 10%, alanine 9%, arginine 8%,

aspartic acid 6%, lysine 4%, serine 4%, leucine 3%, valine 2%,

phenylalanine 2%, threonine 2%, isoleucine 1%,hydroxylysine 1%,

methionine and histidine <1% and tyrosine <0.5%. These values vary,

especially the minor constituents, depending on the source of the raw

material and processing technique.[9]

Gelatin is one of the few foods that cause a net loss of protein if eaten

exclusively. In the 1960s, several people died of malnutrition while on

popular liquid protein diets.[10]

For decades, gelatin has been touted as a good source of protein. It has

also been said to strengthen nails and hair.[11][12] The human body

itself produces abundant amounts of the proteins found in

gelatin.

Several Russian researchers offer the following opinion regarding certain

peptides found in gelatin: " gelatin peptides reinforce resistance of

the stomach mucous tunic to ethanol and stress action, decreasing the

ulcer area by twice. " [13]

Gelatin has also been claimed to promote general joint health. A study at

Ball State University, sponsored by Nabisco (the former parent company of

Knox gelatin[14], found that gelatin supplementation relieved knee joint

pain and stiffness in athletes.[15]

I think, based on the above, that I would not rely on gelatin

exclusively for my protein!

Are you looking to use vegetable stock or meat stock for this?

—

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 wouldn't recommend it. I make gelatin with legal juice cut with

at least that much water. Maybe a bit of lemon juice as well.

Once in awhile I try to hurry it up in the freezer. This works fine if I

remember to fish it out within an hour. However, the other day I totally

forgot it and it really froze. It fractured, and maintained this

fractured condition when thawed. Even whipped in the blender it was

grainy. Maybe there's some way to make frozen gelatin but this

isn't it!

Can't say I've every frozen gelatin

[Guest guest]

I should have done more research, Marilyn. I thought it was a great

source of protein. I wasn't planning on that exclusively, no. I

actually thought maybe as a replacement when I'm hungry or needed to

eat something easy.

I'm on two vitamins and they are doing a number on me. The

alternative is worse.

Coconut milk, lassi's, pureed fruit with the juice strained, meat,

shrimp, chicken stock, bone broth with egg, poached eggs. Still need

something easy to digest that has some nutritional value. Nut

milk/yogurt mixed with something for a tropical flavor.

Smoothies with all greens, fruits, veggies, strained for just the liquid.

Something that won't sit on the stomach. Something filling.

Those were my ideas, I'm on the other computer (the ancient one) so

I'll search around through the bookmarks. The illegal drinks are

great and full of vitamins but not cost effective and I just want to

go forward, not backward.

Thanks, I will find some things (mom's old cookbooks come to mind

probably) and try it. If it turns out, I'll post it for your review

*smiles*.

Debbie

> I wouldn't recommend it. I make gelatin with legal juice cut with at

> least that much water. Maybe a bit of lemon juice as well. Once in

> awhile I try to hurry it up in the freezer. This works fine if I

> remember to fish it out within an hour. However, the other day I

> totally forgot it and it really froze. It fractured, and maintained

> this fractured condition when thawed. Even whipped in the blender it

> was grainy. Maybe there's some way to make frozen gelatin but this isn't

> it!

>

> Can't say I've every frozen gelatin

>

[Guest guest]

I found a brand of Kosher beef gelatin on Amazon.

It's called Great Lakes Unflavored Kosher Beef Gelatin and it looks legal to me.

They also sell a non Kosher one as well.

PJ

> > I wouldn't recommend it. I make gelatin with legal juice cut with at

> > least that much water. Maybe a bit of lemon juice as well. Once in

> > awhile I try to hurry it up in the freezer. This works fine if I

> > remember to fish it out within an hour. However, the other day I

> > totally forgot it and it really froze. It fractured, and maintained

> > this fractured condition when thawed. Even whipped in the blender it

> > was grainy. Maybe there's some way to make frozen gelatin but this isn't

> > it!

> >

> > Can't say I've every frozen gelatin

> >

>

[Guest guest]

Debbie

I was on clear liquids for weeks before and during my

diagnosis process, and I’ve had to go back to clear liquids for a day or

two many times during my first 2 years on SCD. Haven’t needed to do

in the past two years, once my digestion stabilized.

I never used a website other than to identify exactly what

was involved in a clear liquid diet. My gastroenterologist just told me

to go on clear liquids whenever my symptoms were severe, and when I was in the

hospital several times I was on clear liquids. The SCD version of clear

liquids is a lot tastier than the hospital version [grin]. And of course

the hospital version contained illegals.

Clear liquids means: clear broth (no solids), gelatin,

apple juice, tea, fruit ice.

I made broth from turkey or chicken, but you could use a

vegetable or fish broth if you prefer. I cooked it normally, but strained

the contents which left a “clear” broth. I took the meat off

the bones and put it in the freezer to eat later when I was back to solid

foods. Depending on the state of my symptoms, I’d often add water

to the broth before drinking it.

I made gelatin with apple juice. And I drank diluted

apple juice and occasionally had weak tea. Apple juice is the only clear

juice my doctor advised me to use, but a few times I made orange juice and

strained out all fiber so it was clear-ish. My upper GI noticed the

difference with the fiber-free orange juice, so once again my doctor was

correct [sigh].

I never made a fruit ice, but had it a time or two in the

hospital (before I was on SCD). The hospital version had sugar,

naturally. I expect it wouldn’t be too hard to make a fruit ice,

but since I don’t eat much fruit, it never seemed worth the effort to

make it.

Kim M.

SCD 6 years

>>>>>>>>>>>>>>>>>

Does

anyone know a good site or two for liquid/full liquid meals?

Also, I remember a kosher gelatin brand mentioned--can someone point me to it?

I'm looking for gelatin (gelatinized?) soup recipes--clear or without

meat at least.

Has anyone made anything like coconut/gelatin slurry or soup?

Thanks,

Debbie

[Guest guest]

At 06:54 AM 2/14/2010, you wrote:

Thanks, I will find some things

(mom's old cookbooks come to mind probably) and try it. If it turns out,

I'll post it for your review *smiles*.

I found some of the best stuff to adapt from a cookbook published in 1917

which my mother-in-law gave me. Older cook books are great for SCD

because they're less likely to rely on processed ingredients. You just

have to figure out how to swap out the illegals.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund