From the GAPS diet I see the benefits of bone broth and sauerkraut. Fermented asparagus, pickled yellow peppers, green olives, etc… which can both be incorporated in the Keto-Alkaline Diet. which suggests the Alkaline Elixir recipe: six ounces of water, 1 teaspoon Bragg’s Apple cider vinegar, 1 teaspoon Lemon juice, and 1/4 teaspoon baking soda.
Quite some time ago.. maybe ten years ago, I took John to a NUCCA Chiropractor in Salt Lake City and John’s body responded fantastic results. When I began my research to learn about Parkinson’s I looked to learn from professionals we had previously benefited from, THUS I sought advice from Dr. Jack Stockwell. He told me about the gut brain connection. (see podcast link) . Dr. Jack Stockwell on Gut Health
Jack & his wife, Mary, do the podcasts together. What follows is the instructions Mary provided, telling us how she makes her bone broth. It is so contrary to the way I had cooked. I always skinned the chicken, trimmed off the fat. and when boiling a chicken, I’d refrigerate it and then discard the fat which had solidified. Now, I boil it all…and sort out all the skin, fat, cartilage & ligaments to blend in my Vitamix and then restore to the broth.
I soak my raw chicken in water with 1/2 c vinegar for an hour. Then I drain it and follow ‘Mary’s Directions’
“…………..Add an onion, a generous amount of garlic, 1 Tblsp Sea Salt & ground peppercorns to the chicken and enough filtered/distilled water to cover the chicken. Bring it to a boil. Continue to simmer 2 to 2.5 hours or until the chicken isn’t pink anymore.
Remove the chicken & bones to a separate bowl, and strain the stock to remove small bones and peppercorns and put stock back into the cooking pot.
Separate the chicken meat from the bones and set aside.
Remove all the soft tissues from the bones as best as you can to a separate plate. Soft tissues is basically anything “soft” that could be blended. i.e., skin, ligaments, cartilage, etc. Also cooking the gelatinous soft pieces for a longer cooking period will cause them to completely melt. Take care you do not include any pieces of bone or hard pieces as you will cause the texture to become grainy which can be unpalatable. Then blend up these soft pieces and add them back to the soup__it will make it creamy looking.
If you did not get the chicken cut uo by the butcher, now is the time to remove bone marrow from bones while they are warm. For chicken bones this would be accomplishedby cracking open the leg bones and thigh bones with pliers. If they are cooked long enouh, they will simply snap in your fingers, or crumble.
Put the broken chicken bones with the exposed marrow back into the filtered broth. Add a little vinegar and cook awhile longer to leach out all the minerals and nutrients.
Strain this broth with a fine sieve. Add the meat back in and warm up to a good soup temperature and enjoy! If you would like to add vegetables __ when you are on full GAPS diet__do it in the last half hour of cooking. /cook them until they are very soft”
[Sue typing now] I like to divide the broth into pint jars and put lids on them, before refrigerating. And since I am on the Keto diet and I can get away with it, I add a Tblsp. of butter to each pint… all ready to warm up to have whenever I choose. Yum.