I have a question about Atkins.............

[brandyxoxo25]

In the new Atkins book it says to have 2 cups of broth(full sodium) a day, one in the morning and one at night. The idea is that this is suppose to help with the induction flu by balancing your electrolytes. My question is, is this something I totally missed in the old books, or is this new?

[nolcjunk]

It's totally new- the broth suggestion.

Dr. Atkins did say before to up salt intake if you felt dizzy so it's basically the same advice but more specific.

I would just eat more salt or make my own broth.

[susume]

Okay, nice to know as I missed that.

[ravenrose]

I was surprised to read that they now suggest continuing this until your carbs are up to 40 or 50, I forget exactly, but more than I will ever be able to eat, I know that!

[metqa]

That's interesting. sorta like gatorade but savory.

[brandyxoxo25]

I personally love soups, so tonight I made my own broth with beef bullion(sp) cubes, button mushrooms and half an onion. I made about 6 servings of soup and put it in the fridge so it will be available. Soooo yummy!

[metqa]

Tonight I had soup that was thinly sliced celery with fish boullion and water, celery seed and greek seasoning ( oregano, garlic, mint, sea salt, other spices). I intended to put my baked fish into it, but it was so good, BF started eating it before the fish finished cooking!!

I found fish boullion cubes at the asian market along with shrimp, ham and chicken/tomato boullion. What would I cook with that last one, hmm?

[brandyxoxo25]

I was just thinking tonight that I wished I could find fish boullion!! I would love to make something like Miso soup only instead of tofu I would love to add canned baby clams. Yummm! Now, where in the world do I find an Asian market in Daytona Beach?? Lol

[tybeeanna]

to answer last ? 135 W Internatl Speedway Blvd, Daytona Beach - (386) 257-5793
google to much info at my finger tips lol

[GeneaX1]

If anyone wants to post an actual recipe? I've never been able to make a good one, and the store-bought broths (I think) are terrible. Store bought stock is better, but not by much. How it can taste so different from the liquid in regular soup I will never know...

[lilly29]

Originally Posted by GeneaX1

If anyone wants to post an actual recipe? I've never been able to make a good one, and the store-bought broths (I think) are terrible. Store bought stock is better, but not by much. How it can taste so different from the liquid in regular soup I will never know...

Homemade stock is SUPER easy, if a bit time consuming. I think most people make it their own slightly different way, here's mine:

1 bunch celery, chopped
1 sweet yellow onion, chopped
2 or 3 carrots, chopped

3 pounds chicken wings, cut at joints and using tips
2 or 3 chicken necks


In a very large stockpot, saute the celery, onion and carrot on medium heat for several minutes until soft, add in your chicken, fill your stockpot with water, add a tablespoon of sea salt and bring to a boil. Cover and find the heat setting that keeps it simmering (usually 3 or 4). After a couple of hours, skim off any foam or scummy stuff at the top, and continue to let it simmer. The longer the better! I usually let mine simmer for 12 hours.

Let it cool and strain the chicken and veggies out. Voila!

[HerBoudoir]

Not sure about yours but our local Walmart stocks Kitchen Basics fish stock (good brand!)

I want to pick some up next time I'm there so I can experiment with a low carb creamy clam chowder.

[oyvey]

This is a fantastic, very detailed, tutorial on stock making at egullet. If you follow Steven Shaw's instructions, you will end up with restaurant quality stock.

But maybe you don't care about that? Also fine! Throw a carcass from a bird (or some "soup bones" from beef) into a gigantaur pot with some onions (mostly) and carrots and celery (lesser), cover it with water, bring it to a boil, skim off the yuck, cover it and put it in a 225-250 degree oven for about 12 hours (you can throw a couple of spoonfuls of vinegar in here to leach out more minerals). Yes, really, that long. Get it out, strain the solids, let it cool down, put it back in the fridge, take the disc of fat off the top and use it for something else: ka-POW! Stock! Leave it unsalted, so you can salt to taste for whatever you use it for. If you want to store it, stick it back on the stove and boil the pants off of it until it is reduced to about 1/5 of the original volume. Stick that in ice cubes: 1 cup of soup for one ice cube. Brilliant!

There's a good primer on stock in the cookbook Nourishing Traditions, also.

Keep in mind that bouillon doesn't have all of the minerals/nutrients that are in bone stocks, so you may not be getting the same electrolyte BAM as you do with a homemade stock. That being said, it's probably better than nothing.

But, if you have any time at all (keep in mind that the "active" part of this is about 15 minutes on either end), it is SO worth it to make stock. Everyone always wonders why my food tastes like restaurant food. Stock and butter is why.

ETA: fish stocks are even easier--get your fishmonger to give you the heads and bones (maybe for free), simmer with the same veg for much less time (an hour or two), strain it and cool it--YUMMO.

[daisyHair]

Originally Posted by brandyxoxo25

I was just thinking tonight that I wished I could find fish boullion!! I would love to make something like Miso soup only instead of tofu I would love to add canned baby clams. Yummm! Now, where in the world do I find an Asian market in Daytona Beach?? Lol

Come on over here sweetie! We have several large markets downtown I could take us to!

I love the soup idea. I have also been making my own homemade electrolyte "sports" drink.

[scandalouslyglam]

Wow...that is new, i gotta read that new book.

[metqa]

Oyvey, that's how I do it. I save my bones from cooking roasts and stuff and cook it for all night or almost a whole day with a dash of vinegar, on very low heat. I bring it to boil just to get to safe temperature then on low forever. When I finish, skim it and chill it, I end up with Chicken Gelly Stock. It's jiggly just like soft set jello. but melts down to very yummy rich tasting stock. I've done it with turkey bones but not yet ham or beef bones cause I usually use that immediately in soups.

Thanks for the fish tip. I wish we had a fish mongerer locally but he shut down cause not enough business. Wonder if Kroger will give me fish heads. :rolleyes

[Tori]

I have read all the other books and do not recall ever reading that. I do remember being told on this forum way back when, to drink broth or take in extra salt and potassium (lite salt) I'm a lite salt user anyway so never have had any of the flu stuff