Is so interesting to me and just proves yet again that I can't do this alone and i am indeed in such good hands! My IC was tipped into being by a well meaning alternative minded MD who suggested I had a yeast issue that I passed down to my (nursing) baby and I should eat more antifungal foods and eat more bone broth to heal the gut. So last fall right before this all came downI was eating soup everyday, apple cider vinegar freely, huge amounts of coconut oil, kombucha, water and coconut kefir saurerkrout etc. These are all super healthful foods but again- not for everyone at every time. I really overdid it in pursuit of health.
So one thing I just recently had a lightbulb moment about was cultured butter. I always used to buy it and I had switched to a really expensive pastured butter from whole foods. I recently noticed that it too had cultures added. I can't believe I missed that and I am wondering if that has been contributing to my pain in any way. I am going to ask Dr B next email or call.
Yes, I had been eating bone broth almost everyday in the month of December, and it was such an up and down month for me. Then Dr. B posted about the bone broth. I was so shocked! I had no idea that we weren't supposed to be having that. I thought that the bone broth was helping me get better faster.
But like you said, that is why we have her. Because how could we have known that. I stopped eating bone broth immediately and I am already feeling so much better than last month. I miss it though, I can't wait to get better so I can start eating it again. Because it is very nourishing, and filling.
But now that I can't have it, I have more time to make other things that I had been putting off. Like the biscuits, and tonight I am going to make the zuchinni muffins! =)
Before Dr. B posted about bone broth, I had made a HUGE batch of it and put it in the freezer. I hadn't eaten any of it (other than to taste test while it was simmering...). My question is this.... is there any "safe" way to make homemade broth? Is it possible to make broth just from the meat? Is that safe? Is it ok to make homemade veggie broth? All of the broths at my local grocery stores only carry broth containing sugar :( The nearest Whole Foods is 3.5 hours away, so really homemade is my only option. I did try to stock up the last time I went to a bigger city, but I don't want to be driving 7 hours just to buy broth!! Any info or tips on making broth without bones?
If I were you, I would just add your allowed and wanted veggies, some cooked chicken pieces (fatter would be best), salt, pepper and allowed seasonings to taste, and cook in a crock pot on low with your water for 8-12 hours. Strain when finished. I would think this would be OK, and a whole lot gentler then doing it with all the bones and remains from a roasted chicken.
A good question for Matia I suppose.
I believe we can still make broth out of meat. Dr. B does not want us to eat bone broth because; "The reason for this is that the high amounts of b vitamins and gelatin (an herb we use all of the itme in Chinese medicine) will trigger inflammation instead of reduce it.
I just made a meatball soup called "Albondigas," and I did fine. I am on list 3 so I can have onion and tomatoe.
Here is the recipe:
Albondigas
ingredients:
1 onion (I use white)
4 Roma tomatoes
fresh oregano (chopped to pieces without stems)
1 lb. ground beef
1/4 cup rice
1 egg
salt
thickly chopped veggies - I use 1 potatoe, 2 zuchinni, 3 carrots
instructions: In a blender, puree 2 roma tomatoes, and half of an onion. In a stock pot, and some olive oil to the bottom, and put on medium heat, add the tomatoe, and onion puree, let cook for about 8-10 minutes...Then add water to the stock pot so that it is a little over half way full.
Then chop up the rest of the onion, and remaining tomatoes into little chunks that will fit in the meatballs.
In a large bowl add the chopped onion, and tomatoes, the chopped oregano, the rice, the ground beef, the egg, and add about 1 tsp salt. Mix all together with your hands, and until sticky. Form into little meatballs the size of golf balls. Add to the stockpot.
Let meatballs cook on simmer for about 30 min. and until they start floating, then add the chopped veggies and cook on low for another 45 minutes.
Then enjoy! It's so delicious!
I asked her if meat broth was ok for me and she said yes (obviously, check with her for your particular situation), however, do you think I could boil an entire chicken for an hour or so? Or is this still going to be getting bone juice. Any recs on this?
