New subscriber! I’m about to binge watch your channel. I need so much of this info for my 1 year old. She had a dose of antibiotics two months ago that really messed her up. Praying this helps!
Two big pots of rooster stock is on here, with every inner organ, feet, etc. All the meat on. This is our daily food now, since we started to use no plant GAPS ideas in our carnivore diet journey. Meat broth every day, yumm. We really enjoy ox tail broth too. Our 10 years old son only enjoys rooster broth. Thankfully we have plenty of birds in our garden. I really enjoy your videos. Keep on making them. Thank you.
Could you do a video on how you stay on top of dishes daily? A not so fun part of the GAPS diet! Do you use a dishwasher? What products do you use or recommend for dish soap or dishwasher powder?
citric acid and some regular natural dish soap will do the trick. the dishwasher tablets or powders are toxic and will still remain a little after washing
Ahhhh…. Just realized I’ve been basically doing bone stock the whole time😢. Too long cook times and was roasting chickens… Thank you for your videos!!! Starting a gaps group in my town so we are all watching everything 😊
This video was so helpful and answered all my newbie questions! Thank you so much! Cant wait to make my first beef broth with the meaty bones I bought from a local farmer today!
Another great talk. I make lots of stock and pressure can it. I always add lots of feet. Chicken feet, pig trotters and cow feet. There is a butcher in my area that does on the farm slaughter and processes local game (deer and Elk). When I approached him on the subject, he thought I was crazy and said he just threw them away. Now he keeps some feet, skins them and cuts them a couple of times with his band saw. He doesn't charge much and local "stockers" are new customers! Also, I throw in a ham hock or two for extra flavor.
thank you very much for sharing so much great content. You are the reason why I finally decided to start with the gaps diet. I still read both books but I can´t wait to work with you. I appreciate you
Thaank you so much. I am about done with the GAPS big thick blue book and i also have the cookbook you mentioned early in this video. My wife and I are just starting to make meat stocks. It was so confusing i was getting really frustrated just because of the volume of info to sift thru. We had made some beef stock and i had tolerated it well on one cup. Then i tried 2 cups and had gastritis attack. This video really puts everything into perspective regarding methods(how much water to add and cooking time), cuts, etc to use in cooking and also amounts to consume on intro. Thank you soooo much! You are a God Send to me for sure!! Can’t wait to get your ebook and watch more of your video!! God Bless you!!
Thank you! I have been having histamine responses still and just realized I’m roasting my chickens then longer cook time…. And basically eating bone broth since intro 😱lol
Thanks Marisa! How about histamine in the stock the longer it sits in the fridge? Dr. Natasha says it’s fine in the fridge for 5-7 days but what about those of us that have histamine intolerance? I stress over getting all my meat stock for the week frozen within a day or two to avoid added histamine the longer it sits in the fridge. Is this a legit concern? Thanks! ❤
Thank you for providing such thorough information. What are the cooking times when making meatstock in the instant pot? Also, do we consume the fat that accumulates at the top? Thanks!
I think I have been cooking all my broth wrong. 🥺 I buy leg quarters and put them in the crock pot with a quart of water per pound but I put the crock pot on high for 12 hrs to cook (5lbs) stain it off, and de-bone it and put the chicken in the freezer for quick meals. Then I take all those bones and put them back in the crock pot with about a gallon water (for the leg quarter bones of 10lbs) and cook for 48hrs. Strain and enjoy. I wonder what I am making each time? 🤔
It sounds like you're making meat stock the first time (crock pots take a long time to come up to temperature, so it's possible that the actual simmering time is still in the proper timeframe for meat stock) and bone broth the second time :) Sounds fine to me!
I struggle with making enough meat stock and soups for all the family to be drinking it all day all of us. Isn't it a fortune if 1kg of bones makes only 1 litre? 😢
I’m doing intro rn and it’s going great! Having about 4-5 cups of stock a day. I am a little confused about how much stock I should be having when I get to Full GAPS. I understand it doesn’t have to be as much but is there still an amount I should shoot for when I get there? 1-2 cups?? Thank you so much for you content! I have learned so much from your channel
what do you think about food supplements such as glutamine, collagen? is it ok for leaky gut? If I don't have time to make the broth, can I use collagen powder?
Oh thank you - I forgot to add it! It's in the description now and here: amzn.to/36rIuRz Sometimes it's out of stock there, and if so, you can also check simplybeingwell.com :)
This is a wonderful video, thank you so much Marissa! I can't find Monica book anywhere! Hopefully will find it soon! Just a couple of questions ... Can Meat Stock be frozen? And how long will Chicken Stock last in the fridge? Thank you so much!
@@BumblebeeApothecary Mrs. Wardee with Tradition Cooking School mentioned something about if you have a layer of fat on top, it keeps the oxygen out and keeps the broth good for longer. Have you heard of this?
Thanks for this video! I just made my first batch of chicken stock with the whole chicken. I followed the directions but didn't get any gelatin in my broth at all. Is that normal and ok?? Or should I have the jelly in it?? PLEASE HELP
I've started making the GAPS meat stock (with a whole chicken) a few weeks ago, and it's delicious. However, every time I have some (I usually eat it with some of the chicken meat, like a bowl of soup), I have a huge uptick in symptoms. I'm assuming this is a die-off reaction, but what exactly is causing this? I'm curious since I've never had this reaction to bone broth or similar things. And the reaction seems to last a couple of days. I'd love your insights!
Thank you so much for sharing this! You are an invaluable resource! When you say 4-6 cups of stock per day, do you mean actual cups (as in measuring cups) or a mug full, which would be about 1 1/2 cups for each mug 4-6x a day?
Nope, it's very common to be turned off by it in the beginning, because it triggers die off. It's important to have it though, as Dr. Natasha says it is what seals leaky gut. Feel free to email me or send a DM on Instagram if you'd like help!
@@BumblebeeApothecary same repulsive to me plus i have rare spinal disease so hard to cook and go to a butcher and Natasha says not to buy anything in supermarket….she lives on a farm, good for her. Why cant i have a bone broth ..i purchase from brodo.
Can you please explain , do we eat nothing but the meat stock , with the meat and the veggies for 30 days or something? And is this expensive? like how much meat would you need to cook per week to get enough? I probably should buy her book as I have many questions and already feeling overwhelmed. I also read that slow cooking creates histamine whereas a pressure cooker is fine.
Yes to both. You ideally want mainly bones for bone broths. Meat broths are bones and meat. Preferably with connective tissue. She explains it in the video 😊 You can also read Dr. Natasha Campbell's book about it. Gut and Physiology Syndrome. Not psychology syndrome, as she has two books.
Marisa - thank you so much for this video. I have just started GAPS and have had a really serious reaction where my little finger has become all swollen and red after drinking 2 cups of chicken stock (this had never happened to me before GAPS). What would you advice be on where to go from here? My finger feels super inflamed and I am not really sure what to do in terms of continuing Intro.
It's when bad bacteria dies and they produce toxins. This will then get absorbed and we will feel worse for a short period. Herxheimer reaction. The difficult part is deciphering what is die-off and what is a reaction to histamines, amines etc if the individual has MCAS/histamine intolerance etc.
Add to the pot 30 minutes before the end, which is the right amount of time to cook the marrow, but not otherwise irritate a sensitive leaky gut. After the meat stock is finished cooking, scoop out the marrow, blend with some stock, and pour back into your finished stock. This is how I do it, advised by my gaps coach.
The suggestion to add them 30 minutes before the end sounds good, especially for more sensitive folks! I will sometimes also just add them at the beginning along with the other meaty bones, following the same cook times for the type of stock I'm making :)
@@BumblebeeApothecary I'm looking forward to the day when I can add marrow bones to my stock from the start too! I didn't realize how sick I am until I got started on gaps... having to take it really slow. Love your videos, always super helpful.
If an individual is severely compromised metabolically, then bone broth usually gives reactions. Due to higher histamine contents. It's best to make meat broths instead for up to a year for those of us who are really in a bad metabolic state. Ideally we'll drink this for life to maintain good gut health.
A bunch of flowers, a bunch of fives, bunched up cattle. Bunching cloth in a sewing machine. I suggest many, several, a few, because bunch isn't appropriate.
FREE Masterclass: How to Start the GAPS Diet with More Confidence and Less Confusion -> my.demio.com/ref/2znHBvku8txu1OSd
New subscriber! I’m about to binge watch your channel. I need so much of this info for my 1 year old. She had a dose of antibiotics two months ago that really messed her up. Praying this helps!
Thank you! I'm sorry, sending well wishes!
Two big pots of rooster stock is on here, with every inner organ, feet, etc. All the meat on. This is our daily food now, since we started to use no plant GAPS ideas in our carnivore diet journey. Meat broth every day, yumm. We really enjoy ox tail broth too. Our 10 years old son only enjoys rooster broth. Thankfully we have plenty of birds in our garden.
I really enjoy your videos. Keep on making them. Thank you.
Yeah I got super sick when I tried beef stock, chicken is fine though so I’ve been sticking with that. Hopefully I can introduce beef later on 🤞🏽
Thank you so much for this. Our symptoms got worse because we introduced bone broth too early
Did meat broths work?
Could you do a video on how you stay on top of dishes daily? A not so fun part of the GAPS diet! Do you use a dishwasher? What products do you use or recommend for dish soap or dishwasher powder?
Great idea, I'll add this to my list of videos to make, thanks!
Yes please!!
Maybe a cost spent on reusable dishware vs the cost of washing all your GAPS dishes for a year or so too!!!
citric acid and some regular natural dish soap will do the trick. the dishwasher tablets or powders are toxic and will still remain a little after washing
Ahhhh…. Just realized I’ve been basically doing bone stock the whole time😢.
Too long cook times and was roasting chickens…
Thank you for your videos!!! Starting a gaps group in my town so we are all watching everything 😊
This video was so helpful and answered all my newbie questions! Thank you so much! Cant wait to make my first beef broth with the meaty bones I bought from a local farmer today!
Another great talk. I make lots of stock and pressure can it. I always add lots of feet. Chicken feet, pig trotters and cow feet. There is a butcher in my area that does on the farm slaughter and processes local game (deer and Elk). When I approached him on the subject, he thought I was crazy and said he just threw them away. Now he keeps some feet, skins them and cuts them a couple of times with his band saw. He doesn't charge much and local "stockers" are new customers! Also, I throw in a ham hock or two for extra flavor.
Thanks for sharing! :)
Thank you for the valuable information!
thank you very much for sharing so much great content. You are the reason why I finally decided to start with the gaps diet. I still read both books but I can´t wait to work with you. I appreciate you
Thank you and you're welcome! :)
Wow, God bless you! I learned so much from this video!
Thaank you so much. I am about done with the GAPS big thick blue book and i also have the cookbook you mentioned early in this video. My wife and I are just starting to make meat stocks. It was so confusing i was getting really frustrated just because of the volume of info to sift thru. We had made some beef stock and i had tolerated it well on one cup. Then i tried 2 cups and had gastritis attack. This video really puts everything into perspective regarding methods(how much water to add and cooking time), cuts, etc to use in cooking and also amounts to consume on intro. Thank you soooo much! You are a God Send to me for sure!! Can’t wait to get your ebook and watch more of your video!! God Bless you!!
Thank you! I have been having histamine responses still and just realized I’m roasting my chickens then longer cook time…. And basically eating bone broth since intro 😱lol
Thanks Marisa! How about histamine in the stock the longer it sits in the fridge? Dr. Natasha says it’s fine in the fridge for 5-7 days but what about those of us that have histamine intolerance? I stress over getting all my meat stock for the week frozen within a day or two to avoid added histamine the longer it sits in the fridge. Is this a legit concern? Thanks! ❤
Is there another cookbook that you could recommend? The one by Monica Corrado is $75+
Thank you for providing such thorough information. What are the cooking times when making meatstock in the instant pot? Also, do we consume the fat that accumulates at the top? Thanks!
You always explain everything so well,thank you dear. ❤
Very helpful. Thank you.
It was very helpful 🙏
Thank you!
Is it necessary to consume meat stock to heal
very helpful video!.. love it!!
Thank you!
I just love you ❤ thank you for all your hard work
Thank you so much!
I think I have been cooking all my broth wrong. 🥺 I buy leg quarters and put them in the crock pot with a quart of water per pound but I put the crock pot on high for 12 hrs to cook (5lbs) stain it off, and de-bone it and put the chicken in the freezer for quick meals. Then I take all those bones and put them back in the crock pot with about a gallon water (for the leg quarter bones of 10lbs) and cook for 48hrs. Strain and enjoy. I wonder what I am making each time? 🤔
It sounds like you're making meat stock the first time (crock pots take a long time to come up to temperature, so it's possible that the actual simmering time is still in the proper timeframe for meat stock) and bone broth the second time :) Sounds fine to me!
Love the baby ❤ I have my 19 month old baby boy sleeping next to me right now ❤
I struggle with making enough meat stock and soups for all the family to be drinking it all day all of us. Isn't it a fortune if 1kg of bones makes only 1 litre? 😢
How many times can you use/reuse the bones?
Thanks for all your wonderful videos! If making chicken stock from wings, is the cook time shorter than if using an entire chicken? Thanks!
What about the skin on a chicken? I've always heard that the skin has more histamine. Remove skin before cooking? Thanks
I’m doing intro rn and it’s going great! Having about 4-5 cups of stock a day. I am a little confused about how much stock I should be having when I get to Full GAPS. I understand it doesn’t have to be as much but is there still an amount I should shoot for when I get there? 1-2 cups?? Thank you so much for you content! I have learned so much from your channel
Скажите пожалуйста правельно ли я поняла, костный бульйон нельзая вводить сразу?
Thanks so much for the video! Just one question: Is the cookbook you linked really $400??
what do you think about food supplements such as glutamine, collagen? is it ok for leaky gut? If I don't have time to make the broth, can I use collagen powder?
HI Melissa. Love your videos. Do you reuse the bones or use just once? Thanks.
is there any problem with throwing in beef tendon? Seems like it's an easy cheap way to add connective tissues
am i missing your link for the book you mentioned? The Complete Cooking Techniques for the GAPS Diet
Oh thank you - I forgot to add it! It's in the description now and here: amzn.to/36rIuRz Sometimes it's out of stock there, and if so, you can also check simplybeingwell.com :)
@@BumblebeeApothecary thank you 😊
This is a wonderful video, thank you so much Marissa! I can't find Monica book anywhere! Hopefully will find it soon! Just a couple of questions ... Can Meat Stock be frozen? And how long will Chicken Stock last in the fridge? Thank you so much!
I keep both of these in the fridge for about a week, and in the freezer for longer term storage.
@@BumblebeeApothecary Mrs. Wardee with Tradition Cooking School mentioned something about if you have a layer of fat on top, it keeps the oxygen out and keeps the broth good for longer. Have you heard of this?
When we strain the stock do we remove any of the fat if using it for babies? How about adults?
Thanks for this video! I just made my first batch of chicken stock with the whole chicken. I followed the directions but didn't get any gelatin in my broth at all. Is that normal and ok?? Or should I have the jelly in it?? PLEASE HELP
I have beef bones from a half cow we bought that aren’t that meaty; is it possible to use the bones and add meats?
I've started making the GAPS meat stock (with a whole chicken) a few weeks ago, and it's delicious. However, every time I have some (I usually eat it with some of the chicken meat, like a bowl of soup), I have a huge uptick in symptoms. I'm assuming this is a die-off reaction, but what exactly is causing this? I'm curious since I've never had this reaction to bone broth or similar things. And the reaction seems to last a couple of days. I'd love your insights!
Meat stock can definitely cause die off, and that's my guess as to why it happens. I would back off and have less for a while.
Thank you so much for sharing this! You are an invaluable resource! When you say 4-6 cups of stock per day, do you mean actual cups (as in measuring cups) or a mug full, which would be about 1 1/2 cups for each mug 4-6x a day?
Can we use the gaps diet permanently or is it just to heal ?
Try filipino dish bulalo its meat stocm
How long do we have meat stock on the GAPS diet. I think I may be one of the few that really is repulsed by the taste :/
Nope, it's very common to be turned off by it in the beginning, because it triggers die off. It's important to have it though, as Dr. Natasha says it is what seals leaky gut. Feel free to email me or send a DM on Instagram if you'd like help!
@@BumblebeeApothecary same repulsive to me plus i have rare spinal disease so hard to cook and go to a butcher and Natasha says not to buy anything in supermarket….she lives on a farm, good for her. Why cant i have a bone broth ..i purchase from brodo.
What type of jars do you use
What are the cook times for meat stocks if using a slow cooker?
It's the same amount, after the slow cooker has come to a simmer. It takes a lot longer for it to come to a simmer than on the stove
Can you please explain , do we eat nothing but the meat stock , with the meat and the veggies for 30 days or something? And is this expensive? like how much meat would you need to cook per week to get enough? I probably should buy her book as I have many questions and already feeling overwhelmed. I also read that slow cooking creates histamine whereas a pressure cooker is fine.
So are knuckle bones -meat broth worthy or bone broth worthy??
And to make meat broth- does it have to have bones with it???? Or just meat?
Yes to both. You ideally want mainly bones for bone broths. Meat broths are bones and meat. Preferably with connective tissue. She explains it in the video 😊 You can also read Dr. Natasha Campbell's book about it. Gut and Physiology Syndrome. Not psychology syndrome, as she has two books.
@@JamieR Thank you!!
Marisa - thank you so much for this video. I have just started GAPS and have had a really serious reaction where my little finger has become all swollen and red after drinking 2 cups of chicken stock (this had never happened to me before GAPS). What would you advice be on where to go from here? My finger feels super inflamed and I am not really sure what to do in terms of continuing Intro.
Is goat allowed in Gaps?.
Yes! All natural meats are allowed :)
I don't know what die off is??
It's when bad bacteria dies and they produce toxins. This will then get absorbed and we will feel worse for a short period. Herxheimer reaction. The difficult part is deciphering what is die-off and what is a reaction to histamines, amines etc if the individual has MCAS/histamine intolerance etc.
How long do you cook marrow bones for on intro?
Add to the pot 30 minutes before the end, which is the right amount of time to cook the marrow, but not otherwise irritate a sensitive leaky gut. After the meat stock is finished cooking, scoop out the marrow, blend with some stock, and pour back into your finished stock. This is how I do it, advised by my gaps coach.
The suggestion to add them 30 minutes before the end sounds good, especially for more sensitive folks! I will sometimes also just add them at the beginning along with the other meaty bones, following the same cook times for the type of stock I'm making :)
@@BumblebeeApothecary I'm looking forward to the day when I can add marrow bones to my stock from the start too! I didn't realize how sick I am until I got started on gaps... having to take it really slow. Love your videos, always super helpful.
please tell me, did I understand correctly, bone broth cannot be administered immediately?
If an individual is severely compromised metabolically, then bone broth usually gives reactions. Due to higher histamine contents. It's best to make meat broths instead for up to a year for those of us who are really in a bad metabolic state. Ideally we'll drink this for life to maintain good gut health.
A bunch of flowers, a bunch of fives, bunched up cattle. Bunching cloth in a sewing machine. I suggest many, several, a few, because bunch isn't appropriate.
How can I make this low-histamine?