| Author | Message | ||
     Helene |
I have put together dietary programs for cancer treatment for individual patients. My great grandmother had special soups for certain ailments I would like to share. I recieved an e-mail from a Steven Hessler N.M.D. on a bone recipe that is simular to what I was taught. All my great grandmothers soups started with this base and other ingredients were added for certain ailments. he wrote........ Hi Tracy and others, The ACV (apple cider vinagar is the element that allows withdrawal of the minerals etc. from the bone. It (the recipe you gave) sounds acceptable to me even with chicken bones. I have had shoulder bones from beef dematerialized enough that you could crumble the edges in your fingers. One should be sure to let it cool and get all the fat off the top. Trying to take the fat off is easiest when it has been refrigerated. If refrigerated after being boiled down sufficiently the gelatin should more or less solidify in such a way that you can get it out of the container in a big glob and then you can skim or cut or whatever the particulate off the bottom. After getting that accomplished it can be pressure canned to keep for a while. Hope this helps and Regards, In regards to your earlier post on correcting what you understood or misunderstood, Here is the reply Tracy. From the butcher or a meat dept. purchase a bunch of bones. Cut in about 6 inch pieces if not there already. Need to cut the large boney ends away from the shaft of the bone. Put ends and shafts in a large pot. Cover with water (not city) with 1 cup ACV per gallon of the amount needed to cover. Usually have them covered with about 1 inch of water. Do not add water to the boiling solution during the cooking cycle. With a top on the kettle (if it fits nicely) and a slow boil you will not evaporate enough of the water to need to add any. Cook down for about 6 hours. When the 6 hours are up and the solution is still hot, strain out the solids. I use a large container with terry toweling clamped to the edges and pour the contents thru the toweling while still hot. Feed the dogs and cats the solids and bones. They love them. Put liquid in a suitable container and refrigerate until pretty well solid. Now the fat is visible and easy to skim off. (Make soap anyone?) Dump the balance into another container. For the most part the bone marrow extract will come out in a big glob. In the absence of success in this area then dip off the amber gelatin and put in a second container. Again feed the animals the gelatin and particulate. They love that too! If you have a mixed mess with the particulate that settled out and cannot get the nice clear gelatin separate from the other in the kettle, just reheat it and do it again. With practice it will be quite acceptable. From this point you can keep it in a refrigerator or freezer for several weeks if the frig. is good and cold and the container is covered. To process it for long term storage it needs to be pressure canned for 1 1/2 hours at 12-15 pounds pressure. I hope I haven't left out any thing. If so one can email me at herb@mcmo.net or call until you get me and not the machine. The son in the accident (shattered right femur, snapped left tibia and fibula. He had about 6 inches of the right femur that just wasn't there. They drove in a steel rod and hoped for the best. In 88 days he came walking into church with the aid of nothing but crutches. In 150 days the doctor said "I am through with you the bone has grown completely back in". Glory to God! Yes he had bunches of other herbal preparations also. He also had a bunch of silver colloid. Keep in mind we never were able to work on the wound itself but were allowed to bring him juices. A lot of the time he got 4 quarts a day. Many regards, Stephen K. Hessler, N.M.D. |