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  1. #11
    egyption grok's Avatar
    egyption grok is offline Senior Member
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    Quote Originally Posted by JoanieL View Post
    +1 Especially gelatin from bone broth.


    How do u make bone broth? ?

  2. #12
    RichMahogany's Avatar
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    Quote Originally Posted by smbkids View Post
    Yes I can do whey protein powder
    Well, if you must use non-whole powdered processed foods to hit your protein requirements, that's the whey to go. And yeah, I hate myself for that pun.

  3. #13
    egyption grok's Avatar
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    Quote Originally Posted by JoanieL View Post
    +1 Especially gelatin from bone broth.
    How do u make bone broth? ?

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  4. #14
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    Quote Originally Posted by egyption grok View Post
    How do u make bone broth? ?
    search function.

  5. #15
    turquoisepassion's Avatar
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    Quote Originally Posted by egyption grok View Post
    How do u make bone broth? ?

    Sent from my EK-GC100 using Marks Daily Apple Forum mobile app
    Take grassfed bones and boil with water salt and vinegar for a long time. I use my rice cooker that is now otherwise underused.


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    HCLF: lean red meat, eggs, low-fat dairy, bone broth/gelatin, fruits, seafood, liver, small amount of starch (oatmeal, white rice, potatoes, carrots), small amount of saturated fat (butter/ghee/coconut/dark chocolate/cheese).

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  6. #16
    egyption grok's Avatar
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    Quote Originally Posted by turquoisepassion View Post
    Take grassfed bones and boil with water salt and vinegar for a long time. I use my rice cooker that is now otherwise underused.


    Sent from my iPhone using Tapatalk - now Free
    I have 2 questions
    First do u leave it until the bones sort of melt to make a broth or gelatin I think
    Second does anyone know where I can get grass fed bones in canada toronto?



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  7. #17
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    Best way to make bone broth is to use a joint bone or a pig's foot or chicken feet. That way you have cartilage and connective tissue to create the gelatin. You put it in the slow cooker with water and salt and if you want, some spices and even some onions and celery if you want even more flavors. Then you wait a day for it too cook. Throw out the solid stuff, let the broth cool so the fat rises to the top and congeals. You can either remove and discard the fat, use it for cooking or keep it in your broth.
    Female, 5'3", 49, Starting weight: 163lbs. Current weight: 135 (more or less).
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  8. #18
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    I've been using egg white protein powder. Seems to do the job, though a bit pricey.

  9. #19
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    If you're using whey... Try and make sure that it's grass-fed/finished!

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