23902 Super Gut Healing Fish Broth (Gluten-Free) - Celiac.com
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Super Gut Healing Fish Broth (Gluten-Free)

Celiac.com 02/24/2015 - I've posted recipes for chicken and beef broth lately, and now it's time for what may be the healthiest of all broths, fish broth.

Naturally gluten-free fish broth offers a delicious way to promote gut health, and recovery from illness.

Ideally, fish broth is made from the bones of sole or turbot. Unfortunately, it's hard to get whole sole fish in America. However, you can make a great broth using any non-oily fish, such as snapper, rock fish, or lingcod. Ask your fish merchant to save the carcasses for you.

Avoid using oily fish such as salmon for making broth, mainly because oily fish will make the broth turn rancid during the long cooking process.

Be sure to use the heads as well as the bodies, as the heads are especially rich in iodine and fat-soluble vitamins. Use the broth any time you make seafood-based stews, soups, or chowders.

Photo: CC--MaykaIngredients:

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  • 3 or 5 whole carcasses, including heads, of non-oily fish such as sole, turbot, rockfish or snapper
  • about 3 quarts cold filtered water
  • 2 or 3 sprigs fresh thyme
  • 2 or 3 sprigs parsley
  • 2 onions, coarsely chopped
  • ¼ cup dry sake, white wine or vermouth
  • ⅓ cup vinegar
  • Sea salt to taste

Directions:
Melt butter in a large stainless steel pot.

Add the vegetables and cook very gently, about 30 minutes, until they are soft.

Add wine and bring to a boil. Add the fish carcasses and cover with cold, filtered water. Add vinegar.

Bring to a boil and skim off the scum and impurities as they rise to the top. Tie herbs together and add to the pot.

Reduce heat, cover and simmer for at least 4 hours or as long as 24 hours. I usually cook it for about 12-24 hours.

Remove carcasses with tongs or a slotted spoon and strain the liquid into pint-sized storage containers for refrigerator or freezer.

Chill well in the refrigerator and remove any congealed fat before transferring to the freezer for long-term storage.

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So just to clarify had not consumed any gluten for about 4 days before testing. I was assured by my allergist that it wouldn't affect the test. But what was alarming was that she retested my food allergies (my most recent reaction was two weeks ago) and every food allergy I have came back negative. I don't understand how that is possible. These food allergies developed when I was 20 and I am almost 24 now.

Thanks! You too! I have learned from this experience to take charge of my own health. It's nice at least that we can try the gluten-free treatment without a firm diagnosis or a doctor confirming the disease. I've also felt some of the gluten withdrawal symptoms, and my stomach pain ebbs and flows, but I'm determined to stick with the gluten-free diet to see what a difference it makes. Gemini, thank you! This was really validating and useful for me to hear. I've felt so confused through this process and just want some answers. If the biopsy results do come back negative, I'm going to follow your advice and do the gluten-free diet with repeat blood testing after a while. If they come back positive, well, then I'll have my answer. I'm supposed to get them back next week.

I have celiac and eosinaphalic esophagitis. I was put on a steroid inhaler recently. I use it like an inhaler but swallow the air instead of breathing it in. You may want to look into EOE and it's relationship to celiac. Just a thought. My swallowing and celiac seem to be related.

You have eat gluten every single day until after testing. And the celiac blood test is supposed to be done as well.

If I was the big guy, there's no way I would have to wait 3 and a half weeks for a test lol. My GI doc never recommended the antibody test. He said doing it with the scope was the only sure way to know. Does anybody know if I should eat a little gluten the day before my test to see if I will get an accurate enough test? Or will it not matter, once the damage is done it's done?