How to Protect Your Stomach This Thanksgiving

As someone struggling with chronic illness, you are probably no stranger to the stomach problems that come along with treatment or just a reality of your disease.

By now, you might suffer from nausea, vomiting, constipation or IBS-like symptoms. You might be someone who has become intimately familiar with products like Pepto-Bismol, or Nauzine. If it’s really bad, you might be on the strong stuff like Promethezine or Ondansetron.

These symptoms are managed during those in-between times when it’s not so severe with a strong probiotic, like VSL#3 or CP1 Acidophilus. You might even use Saccharomyces to manage the possible candida that comes along with immunosuppressive conditions.

But what about the times when it’s not so severe, and just kind of there? You might “cheat” from your strict diet, forget a probiotic and pay for it later.

And at Thanksgiving: ALL. THAT. FOOD. There’s no way you won’t “cheat” a little.

dog with bones in his mouth

So for Thanksgiving, I thought I would share with you a more natural way to help line your stomach and prep you for the imminent “cheating” to come!

Bone Broth.

Specifically, bone broth with coconut oil and ginger (after you make it). This stuff has worked wonders for me while on treatment and while off! I felt hydrated, less nauseated, had slightly more energy and it made me feel warm inside, which is hard to do since I have POTS. Bone broth, when made with knuckles, feet, and other joints, contain gelatin that will work to fill in holes in your gut. Not only that, but there are tons of other reasons that bone broth is good for you, unrelated to the gut.

Below is a simple, quick guide to making beef bone broth- but there are tons of ways to do it.

  1. Obtain cut up beef bones from your local butcher (or local slaughterhouse). Be sure to request some knuckles. A pound or two will work, depending on how much room you have in your freezer.
  2. Rub olive oil on the bones and roast them in a shallow roasting pan in your over at 400 degrees for 45 minutes, flipping them half way through.
  3. When done roasting, place the bones in a large soup pot with carrots, celery and whole onions (like you would any soup) and fill the pot with water so that it just covers the bones by 1-2 inches. Put the burner on high, then bring the stock to a low simmer and turn down the heat to low.
  4. Cover the pot loosely and let simmer for the whole day, for 6-8 hours. The broth should only have a bubble or two come up during this period of low simmering. Do not stir while simmering. If scum rises to the surface while simmering, gently spoon it out during the 6-8 hour period.
  5. When the 6-8 hours is over, use tongs to pick out the bones and vegetables, and throw them away.
  6. Ladle the broth into air-tight mason jars, about 3/4ths full, and let cool to room temperature. When the broth cools, any fat in the broth will rise to the top of the jar. Keep the fat there to form a protective seal over the broth.
  7. Once cooled, put the jars in the freezer and one in the fridge to drink the next day.
  8. When you get ready to drink it, scrape the fat off the top and throw it away. Put the broth in a new small pot, bring to a boil, add a tablespoon of coconut oil and some fresh chopped ginger.
  9. After it boils for 30 seconds, remove from burner and pour into a mug. Of course, let it cool down a bit before you drink!

I don’t know about you guys, but the morning of Thanksgiving, I’m going to boil up some broth, spoon in some coconut oil and prepare for the good dinner to come. #IAmThankful for bone broth!

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