Bone Broth Soup (IBD style)

I've been flaring for the past week. Little pain, BM's (formed/unformed) w blood after each meal and in morning. Upped the dosage of Inflaguard to 6tabs a day, GI repair powder (slippery elm/glucosamine/lglutamine), VSL, and suppositories, electrolytes + faith...

After dinner last night I immediately had to empty myself and got really dizzy after, then upset =(


It's time for some bone broth soup. I found this recipe glutenfreefix.com/the-soup-that-saved-my-life/955/. Gonna make a big pot of it before class today.

Any additions or variations to be suggested would be awesome...

definitely put some chicken feet in there. it will make the broth so gelatinous. i only need 3 for a whole pot of broth. my recipe is pretty much the same except i don't eat onions/garlic (fodmaps). i usually let mine go for 10-12 hours.

i'm feeling kind of the same as you lately. i was really improving once i started the SCD yogurt and then i started humira. huge mistake. now i'm having so many darn symptoms again.

Don't forget your bottom end needs treatment too.

This is my "go-to" every time I sense a flare or things start to get a little wonky - I swear by it... 90% of the time it keeps me from meds. I'll just eat this, yogurt and grape juice for a day or two. So SCD Intro basically.

1) Adding a little tomato juice - say 150ml gives it some depth - A tip from a recipe books I have. I love it. I use salt free or reduced salt tomato juice whenever possible and then I don't add table/sea salt to the recipe otherwise I find it to salty.

2) In place of salt - or as a substitute, just save the ends or rinds from Parmesan cheese and throw in while cooking. Works great. Great flavour. I add say a 1" long piece of the rind. It a bit of a where'e waldo approach to finding it to remove upon finishing cooking though!

3) Sometimes I cut up and throw in fresh baby spinach and leave it in for good to get some well cooked easily digestible greens in the diet. Depends how "healthy" i'm trying to be.

Sometime I use a pressure cooker and cook the crap out of it. Sometimes I do it stove top, boil it down, then add more water and continue cooking - about a 4hr process. Again, depending on time on hand and mood as to which way.

OH yeah - So I used to buy organic chicken just from the grocery store here, but a few months ago I found a farm that's literally 15 min away from me. They raise the chickens out back (all organically as they just run around eat grass and such or whatever they eat) and sell the eggs, and eventually the chickens... Anyway - I SWEAR the taste difference is out of this world... nothing whatesoever like grocery store organic. Shocked me to be truthful. Actually it's s so darn good I've made just carrots and chicken with a small onion when I had my recent bad flare and it was good just plain like that.

Mark

I think tomato sets me off as well - or adds to symptoms now that you mention it. Never gave it a lot of thought till now.

The small amount in soup never bothered me as I only put in a few table spoons or so. The mini cans of it are really small.

But I think back to when I was starting to flare and recall a few times that I made tomato sauce and had it over spaghetti squash... so i heaped on the sauce. Didn't go over to well. So i just sort of stopped eating this all together.

huh


And yeah - those natural stores can be brutal...