Guest Post: Making Broth for Allergies

Editor’s note: The following is a guest post by Stephanie Pearson of Daily Nectar. Please check out her bio after the article. Thanks Stephanie!

Making Broth for Allergies

When my son was toddler and we had not yet uncovered all of his food sensitivities, I began working with bone broth soups and stews as a way to clear his symptoms. I found that after a day or two on a very basic eliminative diet of just non-starchy vegetables, nourishing grass-fed meats, and bone broth, my son’s digestive and behavioral symptoms would completely go away. I was then able to reintroduce foods one by one and observe which foods caused the symptoms to reappear. I used this method in combination with herbs and an adapted version of the Coca Pulse Test, which are described in other articles.

Although a lot of us have learned about bone broth from Sally Fallon’s book, Nourishing Traditions, many have not experienced using the broths as a tool for determining food sensitivities. Bone broth provides easily absorbed proteins and minerals, has a healing effect on digestive organs, and stimulates immune function. It is also hypoallergenic, allowing so that we can get a clear view of the which foods are triggering inflammation and/or an immune response. Below, I provide instructions for making nourishing broths and using them to support healing for those with food sensitivities. Include the broths as rich additions to your regular diet or consider using broth to cleanse during an allergy-elimination diet.

Bone Broth Directions

Making bone broth is easy. first, ask your butcher for an organic chicken or knuckles and marrow bones bones from grass fed cows. I prefer to simplify (and keep my hands clean!) by having the chicken and beef bones pre-cut. You may also use lean fish like bass or cod to make a fish broth. A fish based broth makes a delicious base for coconut and other Thai and Asian soups, such as Tom Kha Gai. It all types of broth, the bones are essential, but you can increase nutrition if you also include organs and other parts that we don’t usually consume in our modern diet. Depending on your sense of adventure, you can include none or any of the following: chicken feet, chicken necks and heads, whole fish, including the heads, and organ meats. If this really isn’t really your thing, don’t worry, omitting the less familiar bits will still produce a gourmet, very tasty, nutritious, and healing broth.

It is economical if you can make a habit of keeping all the bones from the meat that you eat during the week. Vegetable scraps and egg shells make great additions to the broth too (make sure that you clean the egg shells well). Keep these spare parts in a labeled jar or freezer bag in the freezer and add them to your pot in within six months time.

To make the broth, place the bones in a large pot and cover with filtered water and a teaspoon or so of apple cider or other vinegar. Within 15 minutes, the acidity of the vinegar will draw minerals such as calcium and potassium from the bones and into your soup. These minerals support the healing of bones and make teeth stronger. Bring the pot to a boil and skim off what collects on the top. At this point you can add vegetables if you’d like. For American soups, I like to use a French mirepoix, a combination of equal parts celery or celeriac root, onions, and carrots. This works fine with Asian soups as well, but it can be nice to also include ginger and other Asian vegetables. Many Latin American stocks are lovely with a bit of cilantro added in the last ten minutes. Next, decrease the temperature to a simmer and cook for between 4 and 24 hours. The longer you simmer the more minerals you’ll extract. During the last 30 minutes, you can add medicinal herbs to your broth. I like to add a few tablespoons of astragalus root to strengthen wei chi, a Chinese medicine concept that describes the protective barrier of our immune system that forms our natural defenses. I recommend that you do not use astragalus if you have an acute infection, least you “lock the thief in the house” (or close the outer barrier with the sickness still inside you), as they say in Chinese medicine). It is also contraindicated in pregnancy. Dandelion and burdock roots can be beneficial to people with eczema or other skin eruptions or to those in need of detoxification. Garlic and ginger are warming and improve circulation which can be especially helpful to those who often feel cold or who have cold hands and feet. Ginger also improves digestion and can double or triple the absorption of nutrients. Fresh nettles make a fabulous addition to broth when added in the last half hour. Nettles can modulate allergic response, are protein-rich, and are highly nutritive (make sure to use tongs to avoid being stung).

When the broth is ready and has cooled, strain it through a colander or fine mesh strainer and into another pot or a large glass container. The marrow within the beef bones will be red to yellow in color and is extraordinarily healing to gut lining. You can boost the healing power of the broth by scooping the marrow out and returning it to the broth. Share the bones with your dog or bury them in the garden. After straining, you can use the broth to make soup, serve it on its own with sea salt, freeze as it is, or reduce it further by boiling it down, letting it cool, and freezing it in ice cubes trays (which should later be transferred into a freezer bag). Add the cubes to meals to improve flavor, contribute to healing, and increase the nutritional value of what you are eating. I add cubes to water when making grains, sauces, and even biscuits.

Ingredients

This recipe makes approximately 64oz of broth depending on how much water you use and how long you leave it to cook.
4 quarts of filtered water
1.5- 2 lbs of beef marrow bones, chickens with necks, etc., or whole fish cut up
2 Tbs. apple cider vinegar (organic, unfiltered)
chopped vegetables, such as 2 carrots, 1 onion, and 3 celery ribs
1 tsp. unrefined sea salt (I use Real Salt brand)
1-2 Tbs. of herbs such as garlic, ginger, astragalus, burdock, or dandelion root (optional)

As I found in the case of my son, bone broth, with its easily assimilated minerals and gut-healing gelatin, is perhaps the ideal food for those suffering from allergies. When intestinal lining becomes overly permeable, as is common with conditions such as food and environmental sensitivities, Autism Spectrum Disorders, and Non-Celiac Gluten Sensitivity, we are left with a condition descriptively called Leaky Gut Syndrome. Leaky Gut Syndrome can develop as a result of high levels of stress, chronic maldigestion, undiagnosed food sensitivities, or with the use of birth control pills, antibiotics, and non-steroidal anti-inflammatory drugs (such as aspirin and ibuprofen).

The small intestine is highly specialized to absorb certain molecules and keep others, such as toxins, out. Increased permeability leads to increased toxicity, decreased nutrient absorption, and a greater susceptibility to acquired allergies- or proteins tagged as antigens because they have seeped through the gut with other allergens. Gelatin-rich bone broth has a nourishing and curative action that is reparative to permeable lining and can dampen the allergic response. In addition to its benefit to atopic conditions, bone broth has the overall effect of enhancing the natural functioning of our bodies, boosting the immune system, and preserving and strengthening teeth, bones, and joints. All other the world, broth was traditionally served as a first course or along side meals. Take a lesson from tradition and put it on your table.

Stephanie Pearson is a mother of three, nutrition consultant, herbalist, and community educator. She is also a member of Slow Food Portland and holds an appointed position on the Multnomah Food Policy Council. She is up and coming for her work with Daily Nectar in nutritional education and consultation, specializing in herbal and nutritional support for Autism Spectrum Disorders, sub-acute gluten sensitivity, and digestive imbalances. Stephanie is committed to spreading nutritional awareness and works diligently to offer free education and affordable nutritional support to individuals and parents nation-wide.

Daily Nectar is based in Portland, Oregon. Stephanie offers telephone consultations nationwide. www.dailynectar.net, 971-678-4280

Gluten Free Event at Abby’s Table this Saturday

Hi everybody. I got a couple of notices about this coming event. Here is the blurb (edited for space and brevity). We would totally attend, but had a previous engagement. Here is a direct link to the event page.

From Cocktails to Dessert:

The Delicious Underground World of Root Vegetables & their Nutritional Value

Cooking Demonstration and Book Signing – Locally Sourced Ingredients. Naturally Gluten, Dairy and Soy Free.

Join us for a special evening to celebrate ROOTS cookbook. Come for a cooking demonstration of Radish Top Soup with Chef-Author Diane Morgan along with some health insight from Dr. Samantha Brody about eating beneficial root vegetables, and stay for a wonderful meal.

$75 Dinner fee includes a first print edition of ROOTS (get it signed!), as well as a delicious signature cocktail from the cookbook.

DINNER MENU

  • Beverage – Homemade Gingerale + Cherry Infused Bourbon
  • Amuse Bouche – Radish Top Soup
  • First Course – Crab Cakes OR Quinoa Cake with Pickled Ginger
  • Second Course – Carrot Ribbons with Carrot Top Pesto, Crumbled Goat Cheese
  • Main Course – Seared Duck Breast OR Portobello Mushrooms with Port Reduction
  • Served with – Parsnip Puree and Sautéed Beet Greens
  • Dessert – Red Velvet Cupcakes

Contact
Abby’s Table : Food Your Body Loves
abbystablereservations@gmail.com
503-828-7662

When
Saturday September 29, 2012 from 6:30 PM to 9:15 PM PDT

Where
Abby’s Table
609 SE Ankeny St
Portland, OR 97214

GIG Gluten Free Fair Spring 2012

I visited the Portland Gluten Intolerance Group’s Spring fair last weekend, and was really amazed at how many people were there. There simply was no parking in the lot, and so I ended up parking a block or two away. The place was packed. I don’t really know if they had more booths this year than last, but it certainly does seem like that must have been the case. Some exhibitors that stood out to me were: Andina, Coconut Bliss, Corbett Fish House, Gem Bakery, Harvester Brewing, Jensen’s, Lamb’s Markets, New Cascadia, New Seasons, Petunia’s, Rudy’s, Udi’s, White Rabbit Bakery, and more. There were also quite a few speakers scheduled. Laura B Russell at the GIG Fair Laura B. Russell was right inside the entrance of the fair. Regular readers will know her as the author of The Gluten Free Asian Kitchen among other things. Jude's Foods Cookies Although Petunia’s (who make my favorite gluten-free cookies) was at the fair with samples of some of my favorite baked goods, I have to say that I’ll be on the lookout for these cookies made by Jude’s Foods (terrible Flash-based site warning). Their cookies are crispy and amazingly delicious. Brazi Bites Also at the fair was Brazi Bites, who make delicious Brazilian cheese snacks – a.k.a pao bread. Hopefully we’ll have a review of their goods up soon. They just moved into a 100% dedicated gluten-free facility. Andina at the gluten-free fair Andina (our review here) was at the fair with some really delicious treats. I’m pretty sure that they were there to promote not just their restaurant, but also their Tupai event space. The snacks here are little ahi tuna rolls made with avocado and wrapped with potato puree instead of rice. These little buggers were tasty! They also had some delicious little cookies. Lisa Shaver and Dr. Samantha at the GIG Fair Last but not least, here are Samantha Brody ND, LAc and Lisa Shaver. Lisa is the Portland Metro GIG Branch Manager. Samantha is a.k.a. “Dr. Samantha” my ND, who was there at the professionals table for the fair. We wandered around the room for a little bit. Check out Dr. Samantha’s impressions of the fair on her blog, here.

Unfortunately, I had to run to look at a house pretty soon after I arrived. But I was still glad that I showed up. Events like this one make it plain that the gluten-free community is healthy and growing in Portland.

Omission Beer Press Release

A few weeks ago, I posted about a mysterious invitation I got to a beer tasting event. The event was delayed until next week, but today I got a press release from them. Here it is in its entirety. It mentions that the beer is brewed using barley, which is a source of gluten. I’ll be curious to hear what they’re doing to remove the gluten from the beer. The press release also mentions that the CEO is celiac, and so is the wife of the brewmaster.

Check it out.

OMISSION BEER:

BREWED WITH BARLEY, SPECIALLY CRAFTED TO BE GLUTEN-FREE

 

Coming Soon to Oregon

“Drinking is Believing”

 

PORTLAND, Ore. – March 26, 2012 – This spring, Craft Brew Alliance will launch Omission Beer, the first craft beer brand in the United States focused exclusively on brewing great-tasting craft beers with traditional beer ingredients, including malted barley, that are specially crafted to be gluten-free. Omission beers are brewed by Widmer Brothers Brewing in Portland, Ore., which uses a proprietary brewing process to reduce the gluten levels to well below the widely accepted international gluten-free standard of 20 parts per million (ppm) for food and beverages. (The international gluten-free standard was set forth by the Codex Alimentarius Commission, which was created in 1963 by the Food and Agriculture Organization of the United Nations and the World Health Organization.) Omission Beer is expected to release the first beers in its portfolio, which will be available only in Oregon, on April 2.

“Developing great-tasting, authentic craft beers that happen to be gluten-free was a personal mission for our brewmaster and me, and it’s a mission that our team really got behind. The launch of Omission Beer is a game changer for celiacs and the craft beer community,” said Terry Michaelson, CEO of Craft Brew Alliance. “As a 12-year celiac and longtime craft beer enthusiast, I’m thrilled to introduce two delicious craft beers that can be enjoyed equally by those who are affected by gluten sensitivities and those who are not.”

Unlike many other gluten-free beers currently available, Omission beers are not brewed with sorghum, rice, tapioca, buckwheat or quinoa; they are brewed using traditional beer ingredients: malted barley, hops, water and yeast.

“Omission Beer has been a work in progress for the last six years,” said Joe Casey, brewmaster at Widmer Brothers Brewing. “My wife was diagnosed as a celiac in 2006, and since then, we’ve made it our mission to brew a great-tasting craft beer using traditional beer ingredients that everyone of legal drinking age could enjoy. After years of hard work, mission accomplished.”

Gluten-Free Guarantee, Every Batch Tested:

Each batch of Omission Beer is tested by an independent lab to ensure that all Omission beers contain well below 20 ppm of gluten. Gluten levels in Omission beers are tested using the R5 competitive ELISA test. Beer will not be released to consumers until test results are received and after an extended quality assurance hold.

About Omission Beer

Omission Beer is a new brand of gluten-free craft beers, available only in Oregon. Brewed by Widmer Brothers Brewing in Portland, Ore., Omission is the first craft beer brand in the United States focused exclusively on brewing great-tasting craft beers with traditional beer ingredients, including malted barley, that are specially crafted to be gluten-free. Each batch of Omission Beer is tested using the R5 competitive ELISA test to ensure that it contains gluten levels that are well below the international standard for gluten-free of 20 ppm. Drinking is believing.

About Craft Brew Alliance

Craft Brew Alliance was formed with the merger of leading Pacific Northwest craft brewers Widmer Brothers Brewing and Redhook Ale Brewery in 2008. With an eye toward preserving and growing one-of-a-kind craft beers and brands, CBA was joined by Kona Brewing Company in 2010. For more information about CBA, visit craftbrew.com.

I’ll be attending the event next week, and bringing along our official gluten free beer correspondant so that we can get an educated taster to give the beer a try. We’ll post our results after the event!

Coming Events

Here is your reminder about Crave Bake Shop’s Fundraiser for the Crohn’s & Colitis Foundation of America.

What: Join the Crave Bake Shop team for a fun-filled evening of music, dancing, desserts and raffle prizes at Bushwhackers Saloon as we raise $30,000 for the Crohn’s & Colitis Foundation of America.

About CCFA: The Crohn’s & Colitis Foundation of America’s (CCFA) mission is to cure and prevent Crohn’s disease and Ulcerative Colitis through research, and to improve the quality of life of children and adults affected by these digestive diseases through education and support. More than 82 cents of every dollar the foundation spends goes to mission-critical programs.

Where: Bushwhackers Saloon, 8200 Tonka Street Tualatin, OR 97062, 503-563-5023

When: Fundraiser begins at 7pm on Friday, November 11, 2011

More info: Visit CraveBakeShop.com or on Facebook (Crave Bake Shop), or contact Jamie Hogland at CraveBakeShop@gmail.com or 503-212-2979

November GIG Meeting

The Portland Gluten Intolerance Group’s annual Thanksgiving Potluck and Recipe Contest is this Saturday.

This Saturday’s meeting of our GIG of Portland will be a Thanksgiving dinner potluck at our regular time, 10-12 at Emmanuel Hospital, rm 1075. Bring your fave GF dish to share PLUS the recipe (and 20-30 copies of the recipe). Come hungry!
Recipe contest and prizes for 1st, 2nd and 3rd place. If you are new to gluten-free, bring a vegetable side dish to be super safe! Lots of yummy dishes.
Our meetings are always free to all who are interested in the gluten-free lifestyle, eating and living gluten-free, whether you are gluten-sensitive, gluten-intolerant or have celiac disease or an auto-immune disease that necessitates a gluten-free diet.

When: October 8 – 10:00 AM to 12:00 PM
Where:
Legacy Emanuel Hospital
2801 N Gantenbein Ave.
Portland, OR. 07227-1623
(503)413-2200
Room E-1075/1077

More Info: Call Lisa Shaver 503.577.9339, GIG of Portland branch manager.

News from Kyra of Crave Bake Shop

We got a bunch of news from Kyra at Crave Bake Shop in Lake Oswego. (Our Review)

Just so you know, we’ve started doing wholesale orders (so go into your local New Seasons or Whole Foods and ask them to stock our stuff…) :) That way you can get yummy cinnamon rolls and such without having to drive to Lake Oswego!

Also, I just wanted to let you know about a few upcoming events that we’ll be at:
This Saturday we’re doing the GIG fair.

ALSO, on November 11th, we’re doing a fundraiser at Bushwacker’s in Tualatin to raise money for the Crohn’s & Colitis Foundation. There will be gluten-free food and hard cider for sale, and a raffle drawing with prizes such as concert tickets, vacation weekends, gift certitifcates, cookbooks and more! I’ve attached a letter (link to pdf) about our purpose with the CCFA, and also a flier for the event (editor’s note: huge pdf warning, but available here).

Additionally, we are doing pre-orders for holiday pies (Apple, Pecan or Pumpkin Spice) and they are 20% off if ordered and paid for by 11/18.

So there you have it. Your assignment is to attend the fundraiser and also to pester your local grocery to start carrying items from Crave Bake Shop.

Portland Gluten Free Holiday Food Fair October 22

The McMinnville, Mid-Willamette Valley and Portland Metro Gluten Intolerance Group (GIG) Branches of Oregon have announced a new annual Gluten Free Holiday Food Fair. This is the same organizers who do the Gluten Free Food Fairs in May, so there will be gluten free products to sample and other gluten free folks to talk to. The times we’ve gone, it’s been fun and interesting, and we plan to go again for this one. Check their site for more info.

Where:
The International Fellowship Family
4401 NE 122nd St. Portland, OR (NE Sandy & 122nd)

When:
Saturday, October 22, 2011 from 10 AM to 2 PM

Entry Fee:
$5 per person, $10 per family, Kids under 12 free

Interested sponsors and vendors should contact Lisa Shaver at 503-577-9339.

Portland Places We’ve Been Recently

Sometimes we find ourselves going back to places we reviewed months or years ago, and we’re often gratified to find that we were right the first time! Here’s a quick run-down on places we’ve been recently. Some new, most not.

Seven Virtues Cafe

Seven Virtues Cafe

If you’re in the NE and want something good for lunch any day of the week, you should check out Seven Virtues on NE Glisan at 60th. They have great espresso drinks, delicious gluten-free and vegan goodies by Petunia’s (our review here), and gluten-free bread available for their sandwiches. I am especially partial to the Frazer Park sandwich, pictured above. They also make a mean iced mocha.

PSU Farmer's Market

Portland Farmers Markets

We recently saw the documentary Food, Inc and decided to see what would happen if we started going to our local Farmer’s Markets. Besides fresh veggies, cheese, eggs, and flowers from local farms, there are a lot of local gluten-free businesses which sell their goods at your local farmer’s market. The PSU farmers market on Saturday morning is host to Petunia’s and New Cascadia Traditional Bakery (our info and review here). I saw Paobread (our review here) at the Montavilla Farmers Market the last time we went there. At the Buckman Farmers Market a person can pick up gluten-free hand pies made by Queen of Hearts (review coming soon). Although we haven’t gone yet, we’ve been told that Happy Camper Bread can be bought fresh at Hollywood Farmer’s Market.

Chez Machin

We’ve stopped by Chez Machin (our review here) on SE Hawthorne now and again. Although we wish their savory crepes had more options, they keep blowing our minds with their specials and their dessert crepes. We really recommend getting whatever the special entree of the day is, as long as it can be had gluten-free.

Dessert Crepe at Suzette - Yow!

Suzette Creperie

Speaking of crepes, we went to Suzette Creperie (our review) on NE Alberta for Bastille Day, dined on delicious crepes, and listened to AnnaPaul and the Bearded Lady.

Blackwood Cafe

Blackwood Cafe

A recent Groupon or Living Social deal informed us that the Blackwood Cafe on NE 70th has gluten-free bread available. I went there by myself recently and got their special of the day, which was an intriguing sandwich with gruyere cheese, apple slices, and (if my memory serves) Prosciutto. The sandwich was really good, but the bread was like Udi’s, which isn’t really my favorite. The iced mocha was really chocolatey. They have a fun menu, but their atmosphere is kind of uncomfortable for some reason.

Favorite Things from the Farmers Markets

Things we expected to be better from the Farmers Markets: tomatoes.
Things we might not have: celery, cherries, cucumbers, cheeses, and sausages.
Celery? We found thin, kind of sickly-looking celery at the Montavilla Market recently and what a surprise! It’s got a surprising, delightful flavor. Almost herbal or floral. Mmmmm. At the PSU Market look for my favorite cucumber of all time – the lemon cucumber. Also at the PSU Market, we found Rogue Creamery’s Raw Milk Sharp Cheddar Cheese and wow is it amazing, especially with a little of your favorite jam. Finally, we’ve tried some items from Olympic Provisions and have yet to be disappointed.

Summer is Finally Here

Thanks to everyone who emailed us about Subway stores getting gluten-free bread and brownies. We kind of ignored the news because we’re more into supporting our local businesses. We do really appreciate it when people email us, even though sometimes it can take a long time for us to get back to them.

Got any recommendations for shopping at the Farmers Markets? We’re still really new at it and learning. Let us know in the comments!

Some Portland Links and Resources

This isn’t strictly gluten-free, but it is Portland-specific: Google has a new Groupon-like service, and they chose Portland as the first city to launch in. Today’s deal was a half-off coupon for Powell’s Books. Find the new service, here: Google Offers

There is a new blog on gluten-free travel which has some articles on Portland, here: Gluten Free Will Travel

A new blog on gluten-free beers and where they can be found, nationwide. They have a list for Portland.

Next resource is also not gluten-free, but is Oregon-specific: The Good Stuff NW blog by Kathleen Bauer, which covers foodie news, gardening, local farms, cocktails, and lots of other interesting things in Oregon. The whole left column of their blog is an events calendar, which is worth a visit in itself.

Speaking of events, and continuing with the “not gluten-free specific” topic here, we were contacted about a benefit dinner which is happening in September. They’re looking to get the word out, so tweet and blog post away. Rather severely edited for brevity, here is part of the press release.

Hillsdale Presents Largest Paella Dinner in Oregon – Proceeds Benefit Hillsdale Main Street and Neighborhood House

WHO: Hillsdale Main Street, a Program of the Hillsdale Community Foundation

WHAT: Hillsdale Paella Dinner – Paella Dinner for 300 People, Fundraiser for Hillsdale Main Street

WHEN: Saturday, September 10, 2011 – 6:00 pm – 8:00 pm

WHERE: Hillsdale Business District – Under the Big Tent next to Korkage Wine Shop, 6451 SW Capitol Hwy Portland, OR 97239

COST: $75 Per Person

Hillsdale Main Street, a program of the Hillsdale Community Foundation, is pleased to
announce its major fundraiser of the year – the Hillsdale Paella Dinner – benefiting both
Hillsdale Main Street as well as Neighborhood House. This will be a first year event, featuring Chef Ted Coonfield, with Chef Greg Higgins (from Portland’s Higgins Restaurant and Bar) and Chef Chris Biard from Sonoma, CA’s world class restaurant Auberge du Soleil as sous-chefs. They will be serving 300 people under a tent decorated to bring you to Valencia, Spain. Besides the paella itself, entertainment will include flamenco dancers and wine tasting.

Tickets and Contact: Hillsdale Main Street

We wanted to give a shout and link to Kelly of Stella Blue Photography, who is an amazing dog photographer here in Portland. Check the link to see some of her photos.

We’re going to toot our own horn, for once. Don’t miss our Gluten-Free Restaurant List and also don’t miss our gluten-free bread machine resource page.

Last, I have to apologize for being behind on our email correspondence and blog posting. Life has been very busy recently. Those of you who have sent us restaurants for our restaurant list, we’re working to get you added soon!