The farm I go to is ran by the Weston A. Price foundation's Sally Fallon near her home in Southern Maryland. Great place, they have pastured, whey fed pigs, 'pet's milk, all the good stuff, I'm a lucky duck, I know.
I just found your channel. I've been making meat stocks and bone broths for cooking for decades now. No question with a little effort you can make much healthier and better tasting stock & broth than you can buy. Excellent video to help people troubleshoot their own stocks & broths when things go haywire.
Just found your channel! Wtf!!! Your channel is a goldmine. I’m on intro stage 1. I would appreciate more gaps videos. Thank you very much for sharing so much great content
Awww I’m so glad you are enjoying my content! God bless you on your healing journey. Let me know if you have any specific videos you’d like to see - I know healing can be a whirlwind - I’d love to help how I can!
@@wholenesscampaign Do you have any videos on plants being an issue on GAPS? I just started on Intro stage 2 and think I’m gonna camp out here for 6 months to allow for some deep healing. I took out broccoli and cauliflower today because I’m pretty sure that’s what was causing me to be so bloated and gassy.😔 However I don’t seem to have any issues with onion, garlic, squash, pumpkin, carrots or peas. So should I just continue to keep out the broccoli and cauliflower for some time? Thank you! Subbing to your channel! ❤️
@@leannshort2211 I don’t have a video on this yet but honestly if anyone can talk about this ITS ME! It took me a long time to tolerate more fibrous veggies and there are still certain ones I don’t digest well without a lot of stomach acid support. Something I learned is that stomach acid support like fermented brines and HCL pepsin really help to not be super gassy and bloated after more fiber. It’s not a bad idea to keep them out for a while they are not necessary for healing (someday I may go back to stage two to see if I can get better at tolerating fiber) however dr natasha does say (for people who are seeing the veggies in their poo after eating) if it’s not painful or causing crazy symptoms then you can keep eating them and that should slowly go away and that is what I found to be true. I always believe the longer you can stay on stage two with an issue like fiber digestion THE BETTER! I felt the best on extended stage two than I had in years:)
@@wholenesscampaign Ok great info, thanks! Yes I plan on staying on stage 2 for 6 months. Hopefully 🤞🏻 by then I will have done some deep healing. I am not seeing any undigested food in my stool. I also take the Betaine HCL with Pepsin and I have been adding my sauerkraut juice to every bowl of soup. Now I’m itching severely a day after adding 1 egg yolk to my soup. So now I guess I’ll take the egg yolk back out 😔 I’m so sad and frustrated.
@@leannshort2211 oh yes … the detox reactions are real… sorry that happened… I’m cheering you on! Good job being patient with your body and giving it what it needs:)
I’m looking to make meat stock in bulk like you’re doing as well. Do you mind sharing the size pot you’re using and how much meat the type (i.e. 1 lb chicken feet, 2 lbs chicken carcasses) and the amount of water you use? Appreciate your channel so much!
My stock pot holds 4 gallons all the way to the tip top I usually make 2-3 gallons in it to leave room for when it boils and all the bones and meat. I am not quite sure the exact number of lbs I think it’s about 5lbs carcass and 3lbs feet plus 2lbs random beef bones I can find. Basically I just put enough water to cover everything in there. I’ve heard 1qt water per lb of meaty bones. Hope that helps! Let me know if I can clarify anything:)
What should I do to “clean chicken feet” before I throw them in the pot? If anything? And reuse twice? Refreeze? And since Im making meat broth I’d like to have a whole chicken fryer or some beef meat added along with bones. What beef meat is best and can it be boneless if I add just 1 lb of marrow bones and maybe some chicken feet? I bought boneless short ribs. Im thinking strain meat and use for week with dinner.
I don't clean them, I just throw them in from the package. You could rinse with water if you are concerned though. Some people will reuse twice, just know that the histamine level will increase substantially after the first use so if you're sensitive to that be aware. If you want to add beef with the chicken the knuckles are great because they have lots of collagen. Marrow bones are also great but make sure you eat that marrow!! Feet are also great! Yes, I like to use extra meat in GAPS wraps, salads, or simply reheated in butter.
Hello beautiful I have a question Does meat stock contains very less protein as compared to bone broth that is cooked for longer periods ? I drink 200 ml daily My purpose is to get more strength and muscle improvement and skin quality I was a vegetarian so find it hard to eat meat , but i can drink Can u please guide
From a quick search it seems that meat stock has more protein. I would imagine the cuts of meat meant for stock would make meat stock higher in protein. Bone broth is more bones and meat stock has more meat and connective tissue if that makes sense. I would go with the short cook time. It is much better for healing the gut which if you are struggling to digest meat that could definitely help over time IMO I would start there!
Yes - freezing is a great option if you are working to resolve histamine intolerance. I would use SOUPER cubes and frees in the silicone portions then throw in a bag!
Can you do a video on how you make yogurt with raw milk? I sent several people to your Instagram post from my crunchy mom group but they had so many more questions & I am intimidated to attempt yogurt and possibly ruining my expensive raw milk.
Absolutely! I will make one soon! In the meantime - we can troubleshoot in my dms if you need it’s very simple literally the easiest thing I do. I definitely understand not wanting to ruin precious milk. I use an insta pot with the ferment yogurt button. 1/2-3/4 cup (I don’t really measure anymore)of organic plain yogurt from store with a gallon of raw milk. Set it to 24 hours. Make sure everything is completely clean and then completely dry. And if it comes out too runny put more of the starter in next time and throw it in smoothies so the consistency won’t matter. Hope that helps!
Oh my gosh the measuring cup trick and the mesh strainer is the same thing I do lol! Works great and super fast! I also have a huge stainless steel pot like that. I do 5 Lbs of drumsticks (organic from the store) and 4 Lbs of chicken feet from the farm for a total of 9 Lbs a week in my stock which gives me 2 1/2 gallons for the week. I am having bad histamine intolerance and am wondering if I should wait on doing the ACV at the moment?? Thanks for this video, I know I’m on the right path. From now on however I will not coarsely crush the peppercorns and just put them in whole. Thanks so much for this video! 😍
I’m not sure about AVC with histamine I would assume that could definitely aggravate it - I often leave it out when I’m doing chicken stock so that will be fine! If the histamine reaction is really bad have you heard of freezing your stock after you make it? I’ve heard that can help… not sure if you’d tried that.
Honestly I just choose to avoid them - this is a personal preference I know people who use them and don’t stress I respect that. I just have seen them chip (maybe that’s the cheap kind maybe that’s when you don’t treat it properly) I just personally don’t mess. I know at the very least some knock offs for sure have lead - I know some people claim le creuset has lead but I’ve never tested that myself so I just avoid to be safe.
Just to clarify a misconception you had about bone broth, the reason meat stock is preferred is because the longer cook time for bone broth increases the histamine that are produced and people with damaged gut linings aren't able to produce the enzyme DAO to break down those histamines, and this could lead to things like histamine intolerance which hopefully you'll never have to deal with. I think you had said something like bone broth allows for more nutrients to be extracted and sometimes people are just not ready to handle it, this is not why people are not able to handle it, it's the histamine. Just an FYI.
Interesting... I have heard both... I do agree though, histamine is definitely a major reason and not one that I had experience with at the time of making this video.
This is definitely true in the beginning! As time goes on its good to have stock that gels because it has more concentrated nutrients and if you can tolerate it, it will quicken healing time. Hope that makes sense! It is as tolerable to your body - I know people that took a while to adjust to large amounts of stock.
OMG. I just found your channel and the first thing caught my eyes is that you so beautiful. I wish I find my love one day, and wish she is a beautiful one like you.
Yes, I certainly do. I know some people who will even reuse the chicken feet in multiple batches of stock. I would keep the cook time consistent with beef in that case.
Okay....so I just made my first batch of chicken stock with the whole chicken. The yellow book said to cook it for 1 1/2 hours-2 hours. I used a medium sized pot and let the water cover the top of the chicken. But NO gelatin AT ALL 😩 What should I do differently? I followed the directions but must be missing something?? PLEASE HELP
Hmmm interesting… that does happen to me at times… did you bring it to a boil first? And did you leave it on low for the 1.5-2 hours? Too much heat can do that. I do think there is still good nutrients still! Mine doesn’t always gel. You could try adding some chicken feet if you can get ahold of them that usually helps. Or some beef knuckle bones. Now that I’m thinking of it a full chicken in my experience doesn’t usually gel just because there is so much meat and quite few actual meaty bones. If you can get the same amount of weight but in chicken carcass, wings, legs, or beef knuckles you’ll probably get more gel. Your goal is water to just cover meaty bones. A full chicken is good and still has lots of nutrients but it doesn’t have a ton of joints in and of itself plus it’s a lot of work to debone as you probably know;)
Most the time people do this for beef stock - this is recommended by Dr natasha - I honestly forgot about that when I filmed this video but it’s a good point! I think I’m the beginning some people may be sensitive and including even the recommended splash can be too much. But if you’re tolerating it I think it’s good to add esp for beef bones!
I have seen lead tests come back positive on many of the enameled cookware. Since I don't have a way to test I generally avoid. Check out leadsafemama.com she tests many common household items. I like to stick to more natural materials just because it really is hard to know. I am most concerned when it is heated up. I honestly still have enameled bowls and plates that I am working on replacing - it is less of a priority for me since they aren't being heated to as high of temps.
I got them from Walmart! Those seem to be the most affordable (speaking as someone who has searched for mason jars pretty much everywhere I've shopped...) also random hardware stores with sometimes have them pretty cheap. If you live by a Menards - I saw them pretty affordable there. For some reason Amazon is more expensive for jars nowadays and I am not so sure why. Hope that helps!
They should either cover the bones or be enough that it will cover the bones once everything heats up. Sometimes frozen bones are stuck in one positions and they don't all get covered at first. But as a general rule yes, just barely to cover.
Long cook times are for Bone Broth not Meat Stock. You can get gelatinous stock with short cook times and it is recommended as you start out healing the gut. Long cook times can cause reactions in some because of high histamine. It is a bit harder to digest for a lot of people. Make sure it isn't too watered down and it should gel if you have the right cuts!
I know people who use slow cookers … it’s not the best but if that’s what you have personally I would use it until I got something better. Yes I stick to stainless steel and cast iron - everything else has been shown to be highly toxic or questionable and it’s just not worth it. Anything with enameled nonstick coating = toxic. The slow cooker is enameled never gets it to a boil so that’s the one down side - and I do think that’s important to extract nutrients at boil. And yes slower cook times are just more optimal for healing the gut. But no judgement here TBH I use mine still for stews sometimes;) (but don’t tell the GAPS police!)
Did I get you right instant pot it’s not a good idea for making meat stock? I recently bought it and so happy. I thought that you recommend it to buy an instanpot. I saw that you made a lot of fermented yogurt
The farm I go to is ran by the Weston A. Price foundation's Sally Fallon near her home in Southern Maryland. Great place, they have pastured, whey fed pigs, 'pet's milk, all the good stuff, I'm a lucky duck, I know.
I’m so jealous;) that’s awesome!
😍 Wow awesome!
I just found your channel. I've been making meat stocks and bone broths for cooking for decades now. No question with a little effort you can make much healthier and better tasting stock & broth than you can buy. Excellent video to help people troubleshoot their own stocks & broths when things go haywire.
Thank you so much! Glad you enjoyed the video!
That’s genius! 🤓💡Great way to use leftover parts that most wouldn’t use or eat. Thanks for sharing the recipe & process.
You are so welcome!
Excellent information, great presentation, thank you 🙏🏻
Thank you!
Just found your channel! Wtf!!! Your channel is a goldmine. I’m on intro stage 1. I would appreciate more gaps videos. Thank you very much for sharing so much great content
Awww I’m so glad you are enjoying my content! God bless you on your healing journey. Let me know if you have any specific videos you’d like to see - I know healing can be a whirlwind - I’d love to help how I can!
@@wholenesscampaign Do you have any videos on plants being an issue on GAPS? I just started on Intro stage 2 and think I’m gonna camp out here for 6 months to allow for some deep healing. I took out broccoli and cauliflower today because I’m pretty sure that’s what was causing me to be so bloated and gassy.😔
However I don’t seem to have any issues with onion, garlic, squash, pumpkin, carrots or peas. So should I just continue to keep out the broccoli and cauliflower for some time? Thank you! Subbing to your channel! ❤️
@@leannshort2211 I don’t have a video on this yet but honestly if anyone can talk about this ITS ME! It took me a long time to tolerate more fibrous veggies and there are still certain ones I don’t digest well without a lot of stomach acid support. Something I learned is that stomach acid support like fermented brines and HCL pepsin really help to not be super gassy and bloated after more fiber. It’s not a bad idea to keep them out for a while they are not necessary for healing (someday I may go back to stage two to see if I can get better at tolerating fiber) however dr natasha does say (for people who are seeing the veggies in their poo after eating) if it’s not painful or causing crazy symptoms then you can keep eating them and that should slowly go away and that is what I found to be true. I always believe the longer you can stay on stage two with an issue like fiber digestion THE BETTER! I felt the best on extended stage two than I had in years:)
@@wholenesscampaign Ok great info, thanks! Yes I plan on staying on stage 2 for 6 months. Hopefully 🤞🏻 by then I will have done some deep healing. I am not seeing any undigested food in my stool. I also take the Betaine HCL with Pepsin and I have been adding my sauerkraut juice to every bowl of soup. Now I’m itching severely a day after adding 1 egg yolk to my soup. So now I guess I’ll take the egg yolk back out 😔
I’m so sad and frustrated.
@@leannshort2211 oh yes … the detox reactions are real… sorry that happened… I’m cheering you on! Good job being patient with your body and giving it what it needs:)
I’m looking to make meat stock in bulk like you’re doing as well. Do you mind sharing the size pot you’re using and how much meat the type (i.e. 1 lb chicken feet, 2 lbs chicken carcasses) and the amount of water you use? Appreciate your channel so much!
My stock pot holds 4 gallons all the way to the tip top I usually make 2-3 gallons in it to leave room for when it boils and all the bones and meat. I am not quite sure the exact number of lbs I think it’s about 5lbs carcass and 3lbs feet plus 2lbs random beef bones I can find. Basically I just put enough water to cover everything in there. I’ve heard 1qt water per lb of meaty bones. Hope that helps! Let me know if I can clarify anything:)
Awesome, thanks so much!
cute. thanks for the tip for Azure!
Of course! Yeah these things can be expensive… always wanting to make it more manageable.
Great job on this video.
Thank you!
What should I do to “clean chicken feet” before I throw them in the pot? If anything? And reuse twice? Refreeze?
And since Im making meat broth I’d like to have a whole chicken fryer or some beef meat added along with bones. What beef meat is best and can it be boneless if I add just 1 lb of marrow bones and maybe some chicken feet? I bought boneless short ribs. Im thinking strain meat and use for week with dinner.
I don't clean them, I just throw them in from the package. You could rinse with water if you are concerned though. Some people will reuse twice, just know that the histamine level will increase substantially after the first use so if you're sensitive to that be aware. If you want to add beef with the chicken the knuckles are great because they have lots of collagen. Marrow bones are also great but make sure you eat that marrow!! Feet are also great! Yes, I like to use extra meat in GAPS wraps, salads, or simply reheated in butter.
Hello beautiful
I have a question
Does meat stock contains very less protein as compared to bone broth that is cooked for longer periods ?
I drink 200 ml daily
My purpose is to get more strength and muscle improvement and skin quality
I was a vegetarian so find it hard to eat meat , but i can drink
Can u please guide
From a quick search it seems that meat stock has more protein. I would imagine the cuts of meat meant for stock would make meat stock higher in protein. Bone broth is more bones and meat stock has more meat and connective tissue if that makes sense. I would go with the short cook time. It is much better for healing the gut which if you are struggling to digest meat that could definitely help over time IMO I would start there!
Question. If histamine intolerance and sensitive. Would you recommend freezing it? Rather than putting it in the frig?
Yes - freezing is a great option if you are working to resolve histamine intolerance. I would use SOUPER cubes and frees in the silicone portions then throw in a bag!
Can you do a video on how you make yogurt with raw milk? I sent several people to your Instagram post from my crunchy mom group but they had so many more questions & I am intimidated to attempt yogurt and possibly ruining my expensive raw milk.
Absolutely! I will make one soon! In the meantime - we can troubleshoot in my dms if you need it’s very simple literally the easiest thing I do. I definitely understand not wanting to ruin precious milk. I use an insta pot with the ferment yogurt button. 1/2-3/4 cup (I don’t really measure anymore)of organic plain yogurt from store with a gallon of raw milk. Set it to 24 hours. Make sure everything is completely clean and then completely dry. And if it comes out too runny put more of the starter in next time and throw it in smoothies so the consistency won’t matter. Hope that helps!
Oh my gosh the measuring cup trick and the mesh strainer is the same thing I do lol! Works great and super fast! I also have a huge stainless steel pot like that. I do 5 Lbs of drumsticks (organic from the store) and 4 Lbs of chicken feet from the farm for a total of 9 Lbs a week in my stock which gives me 2 1/2 gallons for the week. I am having bad histamine intolerance and am wondering if I should wait on doing the ACV at the moment?? Thanks for this video, I know I’m on the right path. From now on however I will not coarsely crush the peppercorns and just put them in whole. Thanks so much for this video! 😍
I’m not sure about AVC with histamine I would assume that could definitely aggravate it - I often leave it out when I’m doing chicken stock so that will be fine! If the histamine reaction is really bad have you heard of freezing your stock after you make it? I’ve heard that can help… not sure if you’d tried that.
Yes that measuring cup trick helps so much!!
No enamel ware?? What about enamled cast iron? I'm cooking my stock in instant brand enameled dutch cast iron. Thanks for clarifying.
Honestly I just choose to avoid them - this is a personal preference I know people who use them and don’t stress I respect that. I just have seen them chip (maybe that’s the cheap kind maybe that’s when you don’t treat it properly) I just personally don’t mess. I know at the very least some knock offs for sure have lead - I know some people claim le creuset has lead but I’ve never tested that myself so I just avoid to be safe.
Thank you 🙏
You’re welcome 😊
what if I only cook chickenwings, they're done in 20 min, would that be ok for gaps?
Yes I would still let it simmer for 2 hours because that allows time for the nutrients to be extracted from the joints and tissue.
Just to clarify a misconception you had about bone broth, the reason meat stock is preferred is because the longer cook time for bone broth increases the histamine that are produced and people with damaged gut linings aren't able to produce the enzyme DAO to break down those histamines, and this could lead to things like histamine intolerance which hopefully you'll never have to deal with. I think you had said something like bone broth allows for more nutrients to be extracted and sometimes people are just not ready to handle it, this is not why people are not able to handle it, it's the histamine. Just an FYI.
Interesting... I have heard both... I do agree though, histamine is definitely a major reason and not one that I had experience with at the time of making this video.
I've heard you want to keep it to a thin stock for GAPS intro? (via Mary Ruddick)
This is definitely true in the beginning! As time goes on its good to have stock that gels because it has more concentrated nutrients and if you can tolerate it, it will quicken healing time. Hope that makes sense! It is as tolerable to your body - I know people that took a while to adjust to large amounts of stock.
OMG. I just found your channel and the first thing caught my eyes is that you so beautiful. I wish I find my love one day, and wish she is a beautiful one like you.
Thank you!
Is it OK to put chicken feet into beef stock? 🙏
Yes, I certainly do. I know some people who will even reuse the chicken feet in multiple batches of stock. I would keep the cook time consistent with beef in that case.
Can you share the brand of your pot?
Homichef is the new one I just bought - it is actually better than the one that was used in this video!
Okay....so I just made my first batch of chicken stock with the whole chicken. The yellow book said to cook it for 1 1/2 hours-2 hours. I used a medium sized pot and let the water cover the top of the chicken. But NO gelatin AT ALL 😩 What should I do differently? I followed the directions but must be missing something?? PLEASE HELP
Hmmm interesting… that does happen to me at times… did you bring it to a boil first? And did you leave it on low for the 1.5-2 hours? Too much heat can do that. I do think there is still good nutrients still! Mine doesn’t always gel. You could try adding some chicken feet if you can get ahold of them that usually helps. Or some beef knuckle bones. Now that I’m thinking of it a full chicken in my experience doesn’t usually gel just because there is so much meat and quite few actual meaty bones. If you can get the same amount of weight but in chicken carcass, wings, legs, or beef knuckles you’ll probably get more gel. Your goal is water to just cover meaty bones. A full chicken is good and still has lots of nutrients but it doesn’t have a ton of joints in and of itself plus it’s a lot of work to debone as you probably know;)
I see some people use apple cider vinegar and some do not. Is this something Dr. Natasha recommends?
Most the time people do this for beef stock - this is recommended by Dr natasha - I honestly forgot about that when I filmed this video but it’s a good point! I think I’m the beginning some people may be sensitive and including even the recommended splash can be too much. But if you’re tolerating it I think it’s good to add esp for beef bones!
@@wholenesscampaign thank you😃
You need something acidic to help break down the collagen and marrow. Limes would work as well.
What makes Enamel toxic? I thought it was one of the safe options. Thank you!
I have seen lead tests come back positive on many of the enameled cookware. Since I don't have a way to test I generally avoid. Check out leadsafemama.com she tests many common household items. I like to stick to more natural materials just because it really is hard to know. I am most concerned when it is heated up. I honestly still have enameled bowls and plates that I am working on replacing - it is less of a priority for me since they aren't being heated to as high of temps.
Where do you get your mason jars from?
I got them from Walmart! Those seem to be the most affordable (speaking as someone who has searched for mason jars pretty much everywhere I've shopped...) also random hardware stores with sometimes have them pretty cheap. If you live by a Menards - I saw them pretty affordable there. For some reason Amazon is more expensive for jars nowadays and I am not so sure why. Hope that helps!
does the water need to cover the bones?
They should either cover the bones or be enough that it will cover the bones once everything heats up. Sometimes frozen bones are stuck in one positions and they don't all get covered at first. But as a general rule yes, just barely to cover.
cooking chicken for only 3 hours is long enough to make the broth gelatinous? I did 7 hours last time because I wasn't sure it was long enough
Long cook times are for Bone Broth not Meat Stock. You can get gelatinous stock with short cook times and it is recommended as you start out healing the gut. Long cook times can cause reactions in some because of high histamine. It is a bit harder to digest for a lot of people. Make sure it isn't too watered down and it should gel if you have the right cuts!
so cooking with a slow cooker for a shorter period of time is not an good idea? must be stainless steel or cast iron?
I know people who use slow cookers … it’s not the best but if that’s what you have personally I would use it until I got something better. Yes I stick to stainless steel and cast iron - everything else has been shown to be highly toxic or questionable and it’s just not worth it. Anything with enameled nonstick coating = toxic. The slow cooker is enameled never gets it to a boil so that’s the one down side - and I do think that’s important to extract nutrients at boil. And yes slower cook times are just more optimal for healing the gut. But no judgement here TBH I use mine still for stews sometimes;) (but don’t tell the GAPS police!)
Did I get you right instant pot it’s not a good idea for making meat stock? I recently bought it and so happy. I thought that you recommend it to buy an instanpot. I saw that you made a lot of fermented yogurt
It's not a fad it's a trend Dad has negative connotations this is a trend that's going to continue
True - good point!
Sooo you won't use enameled cast iron but you'll use vinegar that's been sitting in toxic plastic?
I can't do it all🤷♀I don't worry as much about things that aren't heated...
@@wholenesscampaign I agree with that to an extent but the acidity of vinegar eats away at that plastic. It's really toxic.