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Juniper
07 Aug 2015, 13:41
I need help. I have to fast for 4 days and consume nothing but bone broth and water. I followed a SIBO protocol recipe I was given by my nutritionist but it's awful. I've had maybe 5 ounces total and I'm supposed to drink 8 to 12 cups a day. I'm starving, have a headache and am so tired that I just want to cry myself to sleep.

I can't put any vegetables into the crock pot to give it flavor but I'm allowed spices. What can I do to make it drinkable? I'm no good at this.... I wonder if I put too much vinegar into the water.

Medusa
07 Aug 2015, 14:02
What's the recipe? Maybe then we can recommend spices!

Munin-Hugin
07 Aug 2015, 14:12
I wonder if sriracha would count as a spice. I'v found that it can make pretty much anything taste good. Or if not, chili powder, cumin, and garlic powder. Or you can go with dill, garlic powder, and onion powder.

Medusa
07 Aug 2015, 14:15
Oregano and lime as in flavors you add to menudo. Which is pretty much a meat broth if you remove the hominy.

Juniper
07 Aug 2015, 16:59
Here's the thing...


Broth Options and Recipes:
by Sarica Cernohous, L.Ac. MSTOM, BSBA Naturallylivingtoday.com

• Plan to start your broth with 2-3 marrow, feet, neck, or shank bones. Bones can be purchased from www.grasfedbones.com or your local farmer, however
MAKE SURE they are 100% Grass fed and finished.
• If you’re using chicken or turkey, choose either whole birds or cuts such as thighs, backs, drumsticks and necks that have the skin and bones intact; include the giblets if they’re available. You can also use the carcass from a roasted bird.
• For fish, include the entire head and all the bones.
Add to this:
• Purified water, 3-4 quarts.
• Celtic Sea Salt, 2-4 tablespoons (best to start low and adjust flavor as needed after cooking).
• An acid (usually raw apple cider vinegar, organic balsamic vinegar, naturally fermented unseasoned rice vinegar).
• NO whole onions or Garlic BUT you may do powders of these items as well as other herbs and spices.

Place everything into a cool crock-pot, and set it for a 4-hour cook time. Fill the pot with enough water to leave only about 1.5″ of space at the top, and cover with the lid. At the end of the 4-hour setting, it will kick into the “keep warm” setting, where it will stay until you direct it otherwise (use a meat thermometer to insure that your lowest setting is at least 180 degrees Fahrenheit). Allow the ingredients to all cook together for at least 14 hours, preferably 20 or 24.

After this 24-hour cooking cycle, plan to remove any meaty bits, which you can set in the freezer to consume after your fast.

Pour yourself steaming mugs of broth to consume throughout this first full day of your fast. If you find the broth is too oily, ladle most of it from the crockpot into glass jars to cool in the refrigerator. This will cause the fat to congeal at the top of the broth. Simply remove this disc of fat, then pour your broth back into the crockpot, and set the temperature to a 4-hour setting, with the bones in the broth. (Don’t throw this fat away, though! It’s an excellent medium for sautéing vegetables once you’re done with your fast. Store it in a glass jar in your refrigerator for up to a week.) The broth will reheat quickly, and the pot will shift to the “Keep Warm” setting following this reheat.

Each day, you should be consuming 10-12 cups of broth. Since you’re going to be adding so much fresh hot water to the pot to bring it back up to its original level, you will be removing many of the fats and proteins that otherwise would have overcooked in this continual process.

For each successive day:
• Bring the level of liquid back up to the original amount with fresh, boiling water
each time you pull a mug from it.
• Add a little Celtic Sea Salt, to taste.
• Add a splash of vinegar if you like, to continue to demineralize the bone.
• Add a sprinkle of seaweed from time to time, to keep the iodine and other trace minerals up in the broth.
• Keep the crockpot on the “keep warm” setting.

After day two of the fast, you should consider adding a fresh bone or two, to keep the broth rich in gelatin and some fats. Do this just before bed at the end of day two, so that it will be ready for you on the morning of day three. When adding the bone(s), push the heat up to the 6-hour setting before allowing it to settle into the “keep warm” setting once again. This broth can stay on the stovetop or in the crockpot for 5 days before needing to remake.

anunitu
07 Aug 2015, 17:06
From reading about the SIBO,I am hoping this gonna work for you Juni..

Medusa
07 Aug 2015, 17:10
This seems like it takes a bit of time to do for drinking meaty water. I don't know what to add to it.

Hawkfeathers
07 Aug 2015, 17:17
It says you can use onion powder, etc., I'd do that - onion powder, garlic powder, marjoram, thyme, a couple of bay leaves in the pot, all the stuff you'd use making regular chicken soup.

Juniper
07 Aug 2015, 17:19
I just spoke with my Brother in Law, who's a chef, and he suggested I coat the meat and bones in oil and rub in the spices and roast it in the oven on 350 until the bone gets kind of golden brown. So, I'm going to try that. If I still can't manage to drink it, I'm gonna stop for the weekend and regroup with my nutritionist on Monday. My stupid supplements I'm supposed to start taking haven't arrived yet, anyway.

I'm really cranky right now. :( Also PMSing doesn't help. My boobs hurt.


It says you can use onion powder, etc., I'd do that - onion powder, garlic powder, marjoram, thyme, a couple of bay leaves in the pot, all the stuff you'd use making regular chicken soup.

I've never really made soup. For as long as I can remember, I've not liked soup much so I never bothered to learn how to make it. :(

anunitu
07 Aug 2015, 17:26
I do love me some chicken soup...My mom made that for me when I was sick as a kid..easy on a queasy tummy.

Medusa
07 Aug 2015, 17:30
Oh the roasting of the bones will def intensify the flavor. I bet this will do the trick. Good luck.

Hawkfeathers
07 Aug 2015, 17:31
OK. Throw 2 or 3 bay leaves into the pot and just leave them. Eventually you just throw them out, they're not edible, they just add flavor.

The powdered spices will lose their flavor in long cooking so add them close to when you are going to have some. When I make chicken soup I use what I said above, in fairly equal quantities, but use what you like! Celery salt/powder, pepper, a tiny dash of lemon pepper....anything!

B. de Corbin
07 Aug 2015, 19:39
I'm confused. Why can you use onion/garlic powder, but not actual onions or garlic?

The powder is the root, dehydrated and ground, plus some salt... You are just eliminating bits of water and adding salt...

P.S. Add gobs (five or six tablespoons) of oregano. This is basically the soup I make every time I smoke a chicken, minus veggies.

Juniper
08 Aug 2015, 12:24
Don't know why... I put in whole onions anyway. Just gonna not eat them, lol.

Holy Christ, doing the seasoning and roasting the bones made a huge difference. I also added some cloves and did NOT add vinegar this time. It's totally drinkable now.

I roasted the bones the first time, too, but I guess not for long enough. BIL said to roast the them until they're golden brown.

anunitu
08 Aug 2015, 12:31
I am guessing that this is something like a purge for your digestive system. If that is the case then perhaps it will be worth it.

kalynraye
08 Aug 2015, 20:08
Don't know why... I put in whole onions anyway. Just gonna not eat them, lol.

Holy Christ, doing the seasoning and roasting the bones made a huge difference. I also added some cloves and did NOT add vinegar this time. It's totally drinkable now.

I roasted the bones the first time, too, but I guess not for long enough. BIL said to roast the them until they're golden brown.

Yes you want them GBD (golden brown and delicious) I know your not suppose to add veg to it right?? But if you do maybe roast them with your bones and don't add them to your liquid but drain the juices. Your basically making a roasted stock. I am glad you are able to drink it now.

Juniper
09 Aug 2015, 09:29
New Problem. I did about 3 cups of the broth yesterday. And while it wasn't bad, I miss CHEWING food. I was jonesing so hard for something solid to chew up. My taste buds are going crazy cuz I want something OTHER than Broth and water. I'm at the stage where I'd rather just be hungry than drink another cup. I'm genuinely serious when I want to know how people do this for 4 days?!

Hawkfeathers
09 Aug 2015, 09:58
A liquid diet would probably drive me nuts! Unless it was all wine, maybe...hmmmm