D. R. P. T. ! (dietary revamp processing thread ;) )

[mommychem]

Originally Posted by shekinah

Mine came with a syringe that you stick on the top of the bottle and fill up to your desired amount. You just squirt it into the mouth. I like hitting my tongue because I love the cinnamon flavour, but you could just squirt it straight back and swallow! I hate the butter oil one. I only seem to like the flavour of butter if it's melted. So I just take a scoop, throw it in my mouth, and swallow with water like it's a pill. If it's a huge problem though, you could always mix it with something. Do you do smoothies? Just throw the oil in there.

I didn't get a syringe with my fclo/Bo from Green Pastures. My DD1 eats the chocolate with a smidge of nut butter...I've always been afraid to give it to her alone ever since I tasted how beyond awful it is. She calls it her chocolate vitamin . I take it and chase it down with something else fatty because water just won't do .

[shekinah]

Originally Posted by Stiina

Missina, do you have a reason why you didn't get the FCLO/BO combination? That's the bottle I got. And I didn't get a syringe.
I got the capsules because I'm a chicken. I know it's like twice the price but I wanted to just try them out, anyway.
I still haven't opened up the cinnamon

I don't remember now why I didn't get the combo. I think it was because it didn't seem worth it price wise, that there weren't enough doses in comparison to getting a bottle of each. Either that, or the potency wasn't as strong, so I'd have to take so much of it at once. I forget.

Originally Posted by mommychem

I didn't get a syringe with my fclo/Bo from Green Pastures. My DD1 eats the chocolate with a smidge of nut butter...I've always been afraid to give it to her alone ever since I tasted how beyond awful it is. She calls it her chocolate vitamin . I take it and chase it down with something else fatty because water just won't do .

lol, whatever works! Was yours the combo bottle? Mine is just the FCLO by itself. I couldn't imagine trying to syringe it with butter mixed in.

[Soliloquy]

Some people get just FCLO if they eat a lot of grass-fed butter. Although butter oil is from raw butter, so it's not exactly the same as store butter.

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[mommychem]

Originally Posted by shekinah

I don't remember now why I didn't get the combo. I think it was because it didn't seem worth it price wise, that there weren't enough doses in comparison to getting a bottle of each. Either that, or the potency wasn't as strong, so I'd have to take so much of it at once. I forget.



lol, whatever works! Was yours the combo bottle? Mine is just the FCLO by itself. I couldn't imagine trying to syringe it with butter mixed in.

Yes, combo bottle. It's a weird colloid-y texture (like mayo) At room temperature. We keep it refrigerated so it is solid. I scoop it out with a spoon and swallow like a pill. None on this tongue.

[Soliloquy]

the combo is a gel, taken with a baby spoon.

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[marigold]

oh help. I went and bought some good organic beef soup bones and made some broth it is so gross...I can't even eat the soup I made with it is is so oily and strong flavoured. Dh says it reminds him of the goats they ate on his trip to Africa. I took all of the broth off and threw the bones in the freezer. If I make more will it turn out edible? Can I do something to the broth I already made to make it edible? Is my pot of yummy soup savlageable or do I have to throw it out because none of us will eat that swill the way it is? oh please help

[Stiina]

I usually dilute the soup I make for the same reason - it's very strong and very oily. I most often make hamburger soup with the bone broth I make - I use 4 cups of broth, 2 cups of water. Then I add stewed tomatoes and rinse out the tins with water, too - so it ends up being about half broth and half "other" liquid.

Try watering down your soup and adding more veggies etc. to make it edible.



oh, as for the current broth - just keep watering it down until you are used to the taste. Also when you take those bones out again, you'll probably like the broth from them better as it won't be as strong this time around. It's always the strongest at the beginning.

One time when I made bone broth, the first "removal" (I make perpetual batches for 7-10 days) was like Beef Jello. It was hilariously disgusting.

[shekinah]

I cool mine off in the fridge, and the fat solidifies on the top. I take that out and save in the freezer for frying, and then I have never had issues with the broth tasting gross or oily. I salt it and put in a good amount of spices for a stew or soup. It depends on your health goals though, as I know GAPS you leave in the fat. But if you aren't really wanting that aspect, just take it out and get your fats elsewhere if it's the difference between eating it or not.

[marigold]

Originally Posted by Stiina

I usually dilute the soup I make for the same reason - it's very strong and very oily. I most often make hamburger soup with the bone broth I make - I use 4 cups of broth, 2 cups of water. Then I add stewed tomatoes and rinse out the tins with water, too - so it ends up being about half broth and half "other" liquid.

Try watering down your soup and adding more veggies etc. to make it edible.
will do, it is a big pot of soup and I really didn't want to waste it


oh, as for the current broth - just keep watering it down until you are used to the taste. Also when you take those bones out again, you'll probably like the broth from them better as it won't be as strong this time around. It's always the strongest at the beginning.

One time when I made bone broth, the first "removal" (I make perpetual batches for 7-10 days) was like Beef Jello. It was hilariously disgusting.

I don't mind the gelatin usually but this batch was just so fatty. After it cooled in the bowls there was a big yellow fatty layer.

Originally Posted by shekinah

I cool mine off in the fridge, and the fat solidifies on the top. I take that out and save in the freezer for frying, and then I have never had issues with the broth tasting gross or oily. I salt it and put in a good amount of spices for a stew or soup. It depends on your health goals though, as I know GAPS you leave in the fat. But if you aren't really wanting that aspect, just take it out and get your fats elsewhere if it's the difference between eating it or not.

I will skim it tomorrow, I have it sitting out on the porch on a shelf because the smell was making me feel ill. I know the fat is supposed to be good for you but it won't do a body any good unless they can get it down.

[marigold]

Well, I skimmed all the fat off of the soup and added some more tomatoes and chipotle chili powder, the soup still tasted a little funny and very spicy (I put a little too much chili powder) so we put sour cream in and cheese on top and managed to eat some of it I'm so happy we still eat dairy.

[Katigre]

I make broth and have never had that issue.

We're they soup bones or marrow bones?

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[marigold]

Soup bones, expensive organic ones from the local HFS

[Soliloquy]

Beef broth is an acquired taste. It is very strong. Dilute it until you get used it or use it in a spicy soup, as you did. Or you can mix half and half with chicken.

Yes, each time you use the bones the flavor will be weaker. You can keep using the bones until you can crumble them in your fingers. Then you can pureé them with a little meat or liver into bone paté.

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[Katigre]

Originally Posted by marigold

Soup bones, expensive organic ones from the local HFS

Ok. So let's talk about your soup making process. Here is how I make bone broth .

1. Roast bones in oven for 40ish minutes (very important but not skip this step because it has a big taste impact)
2. Put roasted bones in crock pot and fill with water. Add 2 Tbsp raw apple cider vinegar. Maybe salt and pepper.
3. Cook on low for 24 hours, adding more water as needed
4. When finished cooking, strain and put in fridge overnight. Fat will solidify on the top.
5. Use a spoon to take off the hardened fat. Discard or save to use in cooking .
6. Put broth into containers to freeze or use.

My broth is flavorful and rich but not overly fatty. I also get marrow bones that I prepare in the same way as above but it makes a jelly like consistency. I freeze the narrow in ice cube trays and add one or two to a lot of soup for extra richness and nutrition.

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[Soliloquy]

I use a similar process except that most of my bones are from roasts we have eaten so i can skip the roasting. And i simmer at the least bubble for at least 48 hours, sometimes 3-4 days. I usually don't skim the fast unless we're low on butter.

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