Re: Bone broth soups

[Guest guest]

Would you guys who make these mind sharing your recipes for them? I know you

boil the bones with something acidy, right, like lemon juice or vinegar? But

what else do you add for flavor?

And for those who don't know, the reason these are good for you is they supply

sulfate. The same with plain gelatin, or taking an epsom salt

bath.--------Jackie

In frequent-dose-chelation robin wrote:

> PS. Bone broths are great, aren't they?

Yer a man after my own heart Dave...

~robin

[Guest guest]

Posted by: " Jackie " jtrunt@...

<mailto:jtrunt@...?Subject=%20Re%3A%20Bone%20broth%20soups>

jackietutts <http://profiles.yahoo.com/jackietutts>

Mon May 12, 2008 12:24 pm (PDT)

>Would you guys who make these mind sharing your recipes for them? I

know you boil the bones with something acidy, right, like lemon juice or

vinegar? But what else do you add for flavor?

Ya, you can do that. Add maybe 2 tbs of vinegar to water in a big pot,

covering the bones of a chicken - along with whatever parts you have.

Don't forget the feet and heads! They are key. I let it sit for an

hour, and then cook it on really really low for about 24 hours.

Sometimes, I have to let the free range chickens go longer, since their

bones are so hard; I just go until the soften up. In the first hour or

so of cooking, I generally skim off the stuff that comes to the top.

Strain it when it's done.

That's it! Store in the fridge for a short time, or you can freeze it

for later.

I actually make the broth plain, and then use that as the base for a

soup or I use it to cook some grain (in place of water) and mix in some

veggies. So, I don't add any flavor until later.

>And for those who don't know, the reason these are good for you is

they supply sulfate. The same with plain gelatin, or taking an epsom

salt bath.-------

Ummm - almost, but that's not quite right Jackie. The sulfate is used

to make things like collagen, and those of us who are high in sulfate

have the processing step form sulfate to collagen blocked. So, the bone

broths supply the collagen directly. Andy talks about it here:

http://onibasu.com/archives/am/134317.html

>-Jackie

[Guest guest]

> The sulfate is used

> to make things like collagen, and those of us who are high in sulfate

> have the processing step form sulfate to collagen blocked. So, the

> bone broths supply the collagen directly. Andy talks about it here:

>

> http://onibasu.com/archives/am/134317.html

I've been making and sipping these soups everyday for about 5 years and

my skin looks and feels as if I'm about 15 years younger than I am.

That's saying a lot for someone who is very toxic and whose adrenals

have seriously crashed.

I credit the chicken feet especially. When prepared properly, your

broth should be a very firm jello-like consistancy at anything a little

cooler than room temp. As soon as you start cooking it the " jello "

becomes fluid and soup-like but you just KNOW that collegen and lots

and lots of minerals are in there.

And yeah, I agree with Jada and Dave. I can recognize WAPF people from

a mile away :-) (WAPF stands for the Weston Price Foundation, BTW)

I just found another Yahoo group I'm checking into today for the first

time: called WAPF Healthy Thyroid.

http://health.groups.yahoo.com/group/WAPF-NTHealthyThyroid/

I'm getting results from all these supplements but always imagine that

surrounding ourselves with the whole FOODS gives us so much more, all

those things we don't entirely know everything about hidden in the

molucules of food. And then there's the love, which is big :-)

~robin, who's drinking hot soup right now for breakfast..