RE: What are the *soft parts*

[Guest guest]

Well, I am not 100 percent sure, but what I think is most

healing of the broths are the bone marrow and the gelitous parts such as in

chicken. If you cook the broth with some bones and break them then the marrow

will come into the broth and the gelatinous parts – you shouldn’t “eat” them

though in the sense of they dissolve into the broth. Other than that I am not

sure what could be meant? Hope that helps….

From:

[mailto: ] On

Behalf Of susieinms

Sent: Thursday, November 05, 2009 11:19 AM

Subject: [ ] What are the *soft parts*

I have made chicken broth several times now. I

have read at WAPF and in GAPS and SCD to make sure to eat the soft parts. What

are the soft parts??? All I find are hard bones , cartlige (sp??), and skin.

Also is it best to leave the skin on or take it off. We never have access to

organic, grass fed.

Susie ~

[Guest guest]

Thanks !I think we could tolerate the marrow being cooked into the broth better than spreading it on food.

Susie ~On Thu, Nov 5, 2009 at 10:48 AM, Head <kellyhead@...> wrote:

 

Well, I am not 100 percent sure, but what I think is most

healing of the broths are the bone marrow and the gelitous parts such as in

chicken. If you cook the broth with some bones and break them then the marrow

will come into the broth and the gelatinous parts – you shouldn’t “eat” them

though in the sense of they dissolve into the broth. Other than that I am not

sure what could be meant? Hope that helps….

 

From:

[mailto: ] On

Behalf Of susieinms

Sent: Thursday, November 05, 2009 11:19 AM

Subject: [ ] What are the *soft parts*

 

 

I have made chicken broth several times now. I

have read at WAPF and in GAPS and SCD to make sure to eat the soft parts. What

are the soft parts??? All I find are hard bones , cartlige (sp??), and skin.

Also is it best to leave the skin on or take it off. We never have access to

organic, grass fed.

Susie ~

-- “Be careful reading medical books. You might die of a mis-print.” -- Mark Twain

[Guest guest]

Oh, yeah, I am with ya! I have a high gag factor and actually

can only add marrow of a few bones or it is too much if I think I can taste itJ. Spread

on food - = gag!! Too, I think if you trrow just a few of the wings in there

too that is supposed to be good? Do some searches on healing power of broth.

Can do it with fish too, but I haven’t ventured that yet as not sure who will

clean the fish for me:0.

BTW – totally agree on the juicing. That alone is probably

enough to heal some people. I wish I could afford the vitamix and am getting

one as soon as we can! You can make a lot of soups, grind grains and juice in

it. (Once you get more towards the gluten where you can add it again – look into

sprouting. Any can tolerate the grains if they are first sprouted as the little

plant “eats” the enzymes that are actually what cause the issues for many

people. Anyway, if you ever go the make your own route will need a grinder and

the vitamix is a versatile machine I have heard several on here recommend.

From:

[mailto: ] On

Behalf Of Susie McKenzie

Sent: Thursday, November 05, 2009 1:19 PM

Subject: Re: [ ] What are the *soft parts*

Thanks

!

I think we could tolerate the marrow being cooked into the broth better than

spreading it on food.

Susie ~

On Thu, Nov 5, 2009 at 10:48 AM, Head <kellyhead@...> wrote:

Well, I am not

100 percent sure, but what I think is most healing of the broths are the bone

marrow and the gelitous parts such as in chicken. If you cook the broth with

some bones and break them then the marrow will come into the broth and the

gelatinous parts – you shouldn’t “eat” them though in the sense of they

dissolve into the broth. Other than that I am not sure what could be meant?

Hope that helps….

From: [mailto: ]

On Behalf Of susieinms

Sent: Thursday, November 05, 2009 11:19 AM

Subject: [ ] What are the *soft parts*

I have made chicken broth several times now. I have

read at WAPF and in GAPS and SCD to make sure to eat the soft parts. What are

the soft parts??? All I find are hard bones , cartlige (sp??), and skin.

Also is it best to leave the skin on or take it off. We never have access to

organic, grass fed.

Susie ~

--

“Be careful reading medical books. You might die of a mis-print.” -- Mark Twain

[Guest guest]

Thanks for the info ladies!Here is a quote: " Strip off all the soft tissues

from the bones as best as you can to later add to soups or encourage

your patient to eat all the soft tissues on the bones " It can be found here:http://gapsdiet.com/INTRODUCTION_DIET.htmlI have also read it in the files section of some loop that post the SCD. I don't remember the name of the loop.

There was an article that I read on the WAP site many months ago that talked of the same thing.But just listening to you guys I think I have my bases covered with what I have been doing. :)Thanks!Susie ~

On Thu, Nov 5, 2009 at 12:36 PM, Head <kellyhead@...> wrote:

 

Oh, yeah, I am with ya! I have a high gag factor and actually

can only add marrow of a few bones or it is too much if I think I can taste itJ. Spread

on food - = gag!! Too, I think if you trrow just a few of the wings in there

too that is supposed to be good? Do some searches on healing power of broth.

Can do it with fish too, but I haven’t ventured that yet as not sure who will

clean the fish for me:0.

 

BTW – totally  agree on the juicing. That alone is probably

enough to heal some people.  I wish I could afford the vitamix and am getting

one as soon as we can! You can make a lot of soups, grind grains and juice in

it. (Once you get more towards the gluten where you can add it again – look into

sprouting. Any can tolerate the grains if they are first sprouted as the little

plant “eats” the enzymes that are actually what cause the issues for many

people. Anyway, if you ever go the make your own route will need a grinder and

the vitamix is a versatile machine I have heard several on here recommend.

 

 

 

 

 

From:

[mailto: ] On

Behalf Of Susie McKenzie

Sent: Thursday, November 05, 2009 1:19 PM

Subject: Re: [ ] What are the *soft parts*

 

 

Thanks

!

I think we could tolerate the marrow being cooked into the broth better than

spreading it on food.

Susie ~

On Thu, Nov 5, 2009 at 10:48 AM, Head <kellyhead@...> wrote:

 

Well, I am not

100 percent sure, but what I think is most healing of the broths are the bone

marrow and the gelitous parts such as in chicken. If you cook the broth with

some bones and break them then the marrow will come into the broth and the

gelatinous parts – you shouldn’t “eat” them though in the sense of they

dissolve into the broth. Other than that I am not sure what could be meant?

Hope that helps….

 

From: [mailto: ]

On Behalf Of susieinms

Sent: Thursday, November 05, 2009 11:19 AM

Subject: [ ] What are the *soft parts*

 

 

I have made chicken broth several times now. I have

read at WAPF and in GAPS and SCD to make sure to eat the soft parts. What are

the soft parts??? All I find are hard bones , cartlige (sp??), and skin.

Also is it best to leave the skin on or take it off. We never have access to

organic, grass fed.

Susie ~

--

“Be careful reading medical books. You might die of a mis-print.” -- Mark Twain

-- “Be careful reading medical books. You might die of a mis-print.” -- Mark Twain

[Guest guest]

Larger bones such as beef shank have soft marrow that can be eaten. Dishes like osso bucco specifically have the marrow large enough to drop or scoop out and be eaten. Maybe this is what they are referring to? Marla From: Head <kellyhead@...>Subject: RE: [ ] What are the *soft parts* Date: Thursday, November 5, 2009, 8:48 AM

Well, I am not 100 percent sure, but what I think is most

healing of the broths are the bone marrow and the gelitous parts such as in

chicken. If you cook the broth with some bones and break them then the marrow

will come into the broth and the gelatinous parts – you shouldn’t “eat†them

though in the sense of they dissolve into the broth. Other than that I am not

sure what could be meant? Hope that helps….

From:

[mailto:healingleak ygut@groups .com] On

Behalf Of susieinms

Sent: Thursday, November 05, 2009 11:19 AM

Subject: [ ] What are the *soft parts*

I have made chicken broth several times now. I

have read at WAPF and in GAPS and SCD to make sure to eat the soft parts. What

are the soft parts??? All I find are hard bones , cartlige (sp??), and skin.

Also is it best to leave the skin on or take it off. We never have access to

organic, grass fed.

Susie ~

[Guest guest]

Oh, by that definition it sounds like it means the meatJ.

From:

[mailto: ] On

Behalf Of Susie McKenzie

Sent: Thursday, November 05, 2009 2:09 PM

Subject: Re: [ ] What are the *soft parts*

Thanks for the info ladies!

Here is a quote:

" Strip off all the soft tissues from the bones

as best as you can to later add to soups or encourage your patient to eat all

the soft tissues on the bones "

It can be found here:

http://gapsdiet.com/INTRODUCTION_DIET.html

I have also read it in the files section of some loop that post the SCD. I

don't remember the name of the loop.

There was an article that I read on the WAP site many months ago that talked of

the same thing.

But just listening to you guys I think I have my bases covered with what I have

been doing.

Thanks!

Susie ~

On Thu, Nov 5, 2009 at 12:36 PM, Head <kellyhead@...> wrote:

Oh, yeah, I am

with ya! I have a high gag factor and actually can only add marrow of a few

bones or it is too much if I think I can taste itJ. Spread on food - = gag!! Too, I think if you trrow just

a few of the wings in there too that is supposed to be good? Do some searches

on healing power of broth. Can do it with fish too, but I haven’t ventured that

yet as not sure who will clean the fish for me:0.

BTW – totally

agree on the juicing. That alone is probably enough to heal some people.

I wish I could afford the vitamix and am getting one as soon as we can!

You can make a lot of soups, grind grains and juice in it. (Once you get more

towards the gluten where you can add it again – look into sprouting. Any can

tolerate the grains if they are first sprouted as the little plant “eats” the

enzymes that are actually what cause the issues for many people. Anyway, if you

ever go the make your own route will need a grinder and the vitamix is a

versatile machine I have heard several on here recommend.

From: [mailto: ]

On Behalf Of Susie McKenzie

Sent: Thursday, November 05, 2009 1:19 PM

Subject: Re: [ ] What are the *soft parts*

Thanks

!

I think we could tolerate the marrow being cooked into the broth better than

spreading it on food.

Susie ~

On Thu, Nov 5, 2009 at 10:48 AM, Head <kellyhead@...>

wrote:

Well, I am not 100

percent sure, but what I think is most healing of the broths are the bone

marrow and the gelitous parts such as in chicken. If you cook the broth with

some bones and break them then the marrow will come into the broth and the

gelatinous parts – you shouldn’t “eat” them though in the sense of they

dissolve into the broth. Other than that I am not sure what could be meant?

Hope that helps….

From: [mailto: ]

On Behalf Of susieinms

Sent: Thursday, November 05, 2009 11:19 AM

Subject: [ ] What are the *soft parts*

I have made chicken broth several times now. I have

read at WAPF and in GAPS and SCD to make sure to eat the soft parts. What are

the soft parts??? All I find are hard bones , cartlige (sp??), and skin.

Also is it best to leave the skin on or take it off. We never have access to

organic, grass fed.

Susie ~

--

“Be careful reading medical books. You might die of a mis-print.” -- Mark Twain

--

“Be careful reading medical books. You might die of a mis-print.” -- Mark Twain