Re: healing effects of homemade stocks

[Guest guest]

Sheila, I must say that you have provided some very interesting information

here: Chicken and calves feet. Wow.

Along these same lines maybe you or someone else reading knows if there is

any benefit to adding little bit of vinegar to the boiling broth. I remember

in the old days, reading Adele ; She recommended adding vinegar (as

well as salt,) to further extrude (?) minerals and such from the bones...

What do you think about this?

Thanks!

~Robin

[Guest guest]

Hi Robin,

It was fun to see Adelle mentioned. She was a nutritionist way

ahead of her time. I first read her books years ago when I began my

interest in nutrition.

Yes a little vinegar or any acidic medium helps to draw out the

minerals in the bones used for stock. Sally Fallon in Nourishing

Traditions Cookbook (an amazing education on nutrition and

cooking),suggests putting the bones, vegetables and vinegar in

filtered water in a stock pot for an hour BEFORE turning on the heat.

Next you bring all to a boil and skim off the antinutrients, scummy

looking stuff, that floats to the surface during the boiling. Then

you turn down the heat and simmer.

Sally thinks it is better to add the salt after you are through

cooking the broth. This is because the broth reduces as it simmers

and can easily become too salty. Wise advice. The salt would not draw

out more minerals or vitamins from the foods. Salt does pull moisture

from meats, so maybe I'm wrong. Still I add it afterwards. I am not

afraid to use plenty of Celtic sea salt in soups and on foods. It is

extremely healthy and adds balanced minerals to my daily diet.

I think a little lemon juice, as the acid medium, would work, since

the candida diet restricts the use of vinegar. Has anyone tried lemon

juice?

Fresh whey also works to aid digestion, so if raw dairy is acceptable

after the candida is cleared away, and if a person is not allergic to

raw dairy,it could be of benefit in the future. Some people do fine

on raw dairy, but cannot eat proceeded dairy at all. What sensitive

being we humans can be.

Sheila

-- In , " Robin Reese "

<robin.reese@c...> wrote:

> Sheila, I must say that you have provided some very interesting

information

> here: Chicken and calves feet. Wow.

>

> Along these same lines maybe you or someone else reading knows if

there is

> any benefit to adding little bit of vinegar to the boiling broth. I

remember

> in the old days, reading Adele ; She recommended adding

vinegar (as

> well as salt,) to further extrude (?) minerals and such from the

bones...

> What do you think about this?

> Thanks!

> ~Robin

>

>

>

[Guest guest]

> I remember in the old days, reading Adele ; She recommended adding

vinegar (as

> well as salt,) to further extrude (?) minerals and such from the bones...

Yes, Sally Fallon says the same thing in Nourishing Traditions.

The addition of vinegar to acidify the broth allows for alkaline minerals such

as calcium and

magnesium to be better extracted from the bones.

I have been making broth this way with quite a bit of vinegar and even though I

don't care much

for a vinegary taste I cant taste any in the broth when it is finished. I think

it boils off in

the three or four days that I boil the broth.

I find I get a pretty good broth with just chicken bones, skin and the cartilage

and connective

tissues, etc.

I would use feet if I could get any. : -)

What I do is cook up a bunch of chicken parts in a covered roaster with a little

water over low

heat for a few hours.

This makes a surprising amount of juice that is rendered out so you shouldn't

add more than a

half inch or so of water at the start.

After letting it cool I remove the meat from the bones and cube it and freeze it

on wax paper so

it is all frozen in separate pieces. I can get a little or as much out as I want

to use at any

time. Everything else goes into my stock pot which I also keep in the freezer

and add to as I

get bones and scraps. When The stock pot has enough stuff in it I cook up the

next batch of

broth.

I freeze the broth in jars and ice cube trays.

I use it in soups, stir frys, and for cooking brown rice.

A broth made this way is very healthful, full of organic minerals and digestible

protein and

gelatin which is very good for the joints and connective tissues.

regards, Bruce

[Guest guest]

Wow Sheila! That was a wonderfully informative post. Thanks a bunch.

I've never tried making stocks but lately I've been cooking more to

treat my candida better so I might try your delicious broth. There

are many references listed for broths in Nourishing Traditions by

Sally Fallon too but she uses them in many other recipes.

I liked your description of the chicken feet. lol! That gave me a

good laugh. I needed one today. Yes, one has one's limits Sheila.

Would you mind if I posted your message in the recipe files? I like

contributions by our own members in our files too. Zack gave us his

buckwheat pancake recipe, and Suz contributed her own

recipes " copyrighted of course " that she may include in her own

cookbook some time.

You have a wealth of information. Glad you're with us.

Hugs,

Bee

> I thought I should mention, just in case no one has mentioned it

> already, the tremedous healing effect gelatin can have on the

mucosa

> of the stomach and intestines.

>

> Bone broths (stocks)contain hydrophilic colloids (gelatin) which

> attract digestive juices to the surface of cooked food paricles. So

> when you eat a bowl of vegetables cooked in a bone broth the

> digestive process is stimulated and digestion improved through the

> attraction of digestive juices from the stomach. Another benefit is

> the fact the acidity of the foods is greatly reduced in the stomach

> until the colloid is broken down.Add to that the minerals and

> vitamins which are extracted during the prepartaion of stocks and

you

> already have valuable nutrients before you even add extra

vegetables

> or meat to the soup. In fact you don't have to add anything and

will

> still get a lot of nutrition from the stock alone. When digestion

is

> severely compromised most people can still manage to eat broth.

>

> Raw foods, which few of use desire when ill, contain sufficient

> hydrophilic colloids to keep the gastric mucosa in tip top shape.

The

> addition of gelatin helps the gastric mucosa in the same way when

we

> eat cooked foods.

>

> When making chicken broth it is important to add chicken feet to

> increase the valuable healing nutrient called gelatin. I use 4 feet

> to one chicken per pot, but more may be used. If you can get them

> from pastured chickens, lucky you, but if not buy them were ever

you

> can and add them. Fish, beef and any other bone broth would contain

> the same benefits. So if you have trouble eating meat, eat the

broth

> and feed the meat to other family memebers or freeze for later

> consumption. Some people break the chicken feet in half part way

> through the cooking or before hand,to release more nutrients. I

have

> never bothered with this step. They look wierd enough cooking away

in

> the stock pot, so I'm not about to drag them out and mess with

them.

> I have my limits! :-).

>

> I have found, when making chicken broth, the meat has a lot more

> flavor if I simmer it for around an hour or until cooked through,

> then remeove the chicken, cool a little, remove the meat from the

> bones and then return the bones and continue to cook them for what

> ever length of time I desire. This would be true when using any

meaty

> bones in the stock making, venison, beef or whatever. I often

suimmer

> the bones and vegetables for 24 hours.

>

> If you want to add a little gelatin to thicken the broth to a gel,

> you could buy powdered gelatin and add it.There are only two

> companies who make high quality gelatin powder. They are Great

Lakes

> (www.greatlakesgelatin.com) and Bernard Jensen Gelatin, which may

be

> ordered from L & H vitamins (800) 221-1152 or P.D. Health Products

(619)

> 468-3543. Your local health food store might carry one of these

> brands.

>

> Some people are extremely sensitive to the natural level of free

> glutamic acid, similar to MSG, which is fond mostly in commercial

> gelatins. If you must have a gel consistancy for a recipe, try to

use

> chicken feet or a calves foot if at all possible. Other wise don't

> bother with extra gelatin and simply enjoy theis amazing, healing

> food.

>

> Happy eating and be well!

> Sheila

[Guest guest]

Dear Robin,

The recipe for Chicken Stock in the Nourishing Traditions

cookbook/reference by Sally Fallon says to use " 2 tablespoons

vinegar " for 1 whole free-range chicken, or 2 to 3 lbs. of bony

chicken parts (necks, backs, breastbones and wings); with 4 quarts of

filtered water, 1 large onion, 2 carrots and 3 celery sticks (all

coarsely chopped) and 1 bunch of parsley.

I think it is essential to use vinegar, however you can substitute

vinegar with lemon juice.

Bee

> Sheila, I must say that you have provided some very interesting

information

> here: Chicken and calves feet. Wow.

>

> Along these same lines maybe you or someone else reading knows if

there is

> any benefit to adding little bit of vinegar to the boiling broth. I

remember

> in the old days, reading Adele ; She recommended adding

vinegar (as

> well as salt,) to further extrude (?) minerals and such from the

bones...

> What do you think about this?

> Thanks!

> ~Robin

>

>

>

[Guest guest]

Dear Sheila,

Like you I started out with Adele and I have two of her books,

still. She was a true trail-blazer.

I have used lemon juice for acidic medium in other recipes, i.e. my

famous self-created lemon stew, which uses lemon and/or grapefruit

juice. But that was 18 years ago when I made it. I don't know

whether I still have the recipe around. I used to take enough to

work for my daughter and I - we both worked for the same company.

While it was heating on the stove many people came in, following

their noses, commenting " what is that delicious smell? " Some even

wanted a little tiny taste. Yummmyy. I gave away a lot of copies

for that recipe.

Bee

> Hi Robin,

>

> It was fun to see Adelle mentioned. She was a nutritionist

way

> ahead of her time. I first read her books years ago when I began my

> interest in nutrition.

>

> Yes a little vinegar or any acidic medium helps to draw out the

> minerals in the bones used for stock. Sally Fallon in Nourishing

> Traditions Cookbook (an amazing education on nutrition and

> cooking),suggests putting the bones, vegetables and vinegar in

> filtered water in a stock pot for an hour BEFORE turning on the

heat.

> Next you bring all to a boil and skim off the antinutrients, scummy

> looking stuff, that floats to the surface during the boiling. Then

> you turn down the heat and simmer.

>

> Sally thinks it is better to add the salt after you are through

> cooking the broth. This is because the broth reduces as it simmers

> and can easily become too salty. Wise advice. The salt would not

draw

> out more minerals or vitamins from the foods. Salt does pull

moisture

> from meats, so maybe I'm wrong. Still I add it afterwards. I am not

> afraid to use plenty of Celtic sea salt in soups and on foods. It

is

> extremely healthy and adds balanced minerals to my daily diet.

>

> I think a little lemon juice, as the acid medium, would work, since

> the candida diet restricts the use of vinegar. Has anyone tried

lemon

> juice?

>

> Fresh whey also works to aid digestion, so if raw dairy is

acceptable

> after the candida is cleared away, and if a person is not allergic

to

> raw dairy,it could be of benefit in the future. Some people do fine

> on raw dairy, but cannot eat proceeded dairy at all. What sensitive

> being we humans can be.

>

> Sheila

[Guest guest]

Wow Bruce! You've really taken the art of creating broths to the nth

degree. Thanks for all the wonderful ideas about cutting into cubes

and freezing and your stock pot, etc.

May I have your permission to add this info to Sheila's about making

broths and adding it in the recipes files?

Gosh, it's a thrill to get such great ideas. You sound like you are

a " real old hand " at a lot of things.

Bee

> > I remember in the old days, reading Adele ; She recommended

adding vinegar (as

> > well as salt,) to further extrude (?) minerals and such from the

bones...

>

> Yes, Sally Fallon says the same thing in Nourishing Traditions.

> The addition of vinegar to acidify the broth allows for alkaline

minerals such as calcium and

> magnesium to be better extracted from the bones.

>

> I have been making broth this way with quite a bit of vinegar and

even though I don't care much

> for a vinegary taste I cant taste any in the broth when it is

finished. I think it boils off in

> the three or four days that I boil the broth.

>

> I find I get a pretty good broth with just chicken bones, skin and

the cartilage and connective

> tissues, etc.

> I would use feet if I could get any. : -)

>

> What I do is cook up a bunch of chicken parts in a covered roaster

with a little water over low

> heat for a few hours.

> This makes a surprising amount of juice that is rendered out so you

shouldn't add more than a

> half inch or so of water at the start.

>

> After letting it cool I remove the meat from the bones and cube it

and freeze it on wax paper so

> it is all frozen in separate pieces. I can get a little or as much

out as I want to use at any

> time. Everything else goes into my stock pot which I also keep in

the freezer and add to as I

> get bones and scraps. When The stock pot has enough stuff in it I

cook up the next batch of

> broth.

>

> I freeze the broth in jars and ice cube trays.

> I use it in soups, stir frys, and for cooking brown rice.

>

> A broth made this way is very healthful, full of organic minerals

and digestible protein and

> gelatin which is very good for the joints and connective tissues.

>

> regards, Bruce

[Guest guest]

Dans un e-mail daté du 27/07/2004 21:19:22 Romance Standard Time,

h2ocolor@... a écrit :

> If you want to add a little gelatin to thicken the broth to a gel,

> you could buy powdered gelatin and add it.There are only two

> companies who make high quality gelatin powder. They are Great Lakes

> (www.greatlakesgelatin.com) and Bernard Jensen Gelatin, which may be

> ordered from L & H vitamins (800) 221-1152 or P.D. Health Products (619)

> 468-3543. Your local health food store might carry one of these

Very informative post. Thanks Sheila!

Francine

[Guest guest]

Hi Francine,

I'm happy you found the post helpful.

There is a lot to learn when first clearing away the excess candida,

but as I remember it gets easier as you go along. If we stick to

really wholesome foods it doesn't seem so much like denial, more like

holding to a more respectful attitude toward our life and our bodies.

Candida can't stand up to that positive approach.

All my best to you,

Sheila

> Dans un e-mail daté du 27/07/2004 21:19:22 Romance Standard Time,

> h2ocolor@b... a écrit :

>

>

> > If you want to add a little gelatin to thicken the broth to a

gel,

> > you could buy powdered gelatin and add it.There are only two

> > companies who make high quality gelatin powder. They are Great

Lakes

> > (www.greatlakesgelatin.com) and Bernard Jensen Gelatin, which may

be

> > ordered from L & H vitamins (800) 221-1152 or P.D. Health Products

(619)

> > 468-3543. Your local health food store might carry one of these

>

> Very informative post. Thanks Sheila!

>

> Francine

>

>

>

[Guest guest]

Dear ,

Thanks for the tip on where to get chikin feets for my stock. lol!

Cheerio,

Bee

> Add several chikin feet will make the stock gel great. they are

found in oriental markets.

>

[Guest guest]

I buy chicken feet from; http://peacefulpastures.com/petfood/index.html.

Most everything on the site says it is for pet food but that is because raw

dairy products are illegal to sell. They are prompt at sending out my order

and their products are excellent.

Connie

> Add several chikin feet will make the stock gel great. they are

found in oriental markets.

>