Lost the original posts (I think it was the Gustav thread)...

I did do quite a bit of internet searching on a high collagen diet for
these issues and only found anecdotal stuff for it, but it's a cheap
source of protein for a low carb diet, and I happen to like it and it
has seemed to help me!

Here was the deal...

When I first got the diagnosis of Degenerative Disk Disease along with a
16 degree scoliosis of L2, L3 and L4 (the x-ray looked like hell):

http://i38.tinypic.com/oqaosy.jpg

I went looking for references for a good chiropractor. A good one is
worth their weight in gold so I always get references! A bad one will
hurt you and give the entire field a bad rep. He showed me on the x-ray
where the last two disks in the lower lumbar spine are essentially no
longer there... Almost bone on bone. No wonder I have pinched nerves and
lots of lower right leg pain.

Being a fan of glucosamine sulfate ever since it did a world of good for
an aging dog I had, I decided to do the high collagen thing...
Collagen (and other goodies) are contained in skin, tendons, ligaments
and cartilage.

It makes sense to me that, even tho' it is totally broken down into it's
elements by the digestive process, it should provide specific nutrition
and building blocks for your body to heal itself.

So, for about 4 weeks I literally pigged out on chicken feet, as well as
some pigs feet. I also started swimming like both the Ortho' and the
Chiro' told me to. I swim 20 laps 4 days per week. Takes about 30
minutes and I use fins for maximum leg work.

I started really truly getting better! Then kinda burned out on the diet
and went back to other meats. Within 2 weeks, I started relapsing. :-(
Bad sciatica all the way to the ankle, especially when driving!

Started really hitting the chicken feet again, (I happen to really like
the silly things!) and it's taken about 3 weeks for me to start feeling
better again. Nutritional therapy is not instantaneous... <sigh>

I just pressure cook them for 45 minutes with other stock aromatics but
I use more powdered stuff instead of fresh for convenience. Garlic and
onion powder, dried dill weed, celery leaf and salt free lemon pepper
plus some salt substitute. I strain off the stock and use the stock to
make jelly loaf for dad and eat the chicken feet with some soy sauce or
hot sauce. ;-d

There are many recipes for them (and pigs feet) that can be googled...
If you don't have a pressure cooker, just braise them until everything
is totally melted into jelly. Calves feet are also available in some
stores if you prefer beef... Barbacoa has some collagen but not as much
as the other stuff. Any cuts of meat with joint tissue or lots of
"gristle" can help.
--
Peace! Om

"If you don't read the newspaper you are uninformed; if you do read the newspaper you are misinformed." --Mark Twain

Omelet wrote:
>
> I just pressure cook them for 45 minutes with other stock aromatics
> but I use more powdered stuff instead of fresh for convenience.
> Garlic and onion powder, dried dill weed, celery leaf and salt free
> lemon pepper plus some salt substitute. I strain off the stock and
> use the stock to make jelly loaf for dad and eat the chicken feet
> with some soy sauce or hot sauce. ;-d
>
> There are many recipes for them (and pigs feet) that can be googled...
> If you don't have a pressure cooker, just braise them until everything
> is totally melted into jelly. Calves feet are also available in some
> stores if you prefer beef... Barbacoa has some collagen but not as
> much as the other stuff. Any cuts of meat with joint tissue or lots of
> "gristle" can help.

Interesting! Thanks! I'm going to do a little research on my own, then,
and see what I can find by way of recipes.

kili

In article >,
"kilikini" > wrote:

> Omelet wrote:
> >
> > I just pressure cook them for 45 minutes with other stock aromatics
> > but I use more powdered stuff instead of fresh for convenience.
> > Garlic and onion powder, dried dill weed, celery leaf and salt free
> > lemon pepper plus some salt substitute. I strain off the stock and
> > use the stock to make jelly loaf for dad and eat the chicken feet
> > with some soy sauce or hot sauce. ;-d
> >
> > There are many recipes for them (and pigs feet) that can be googled...
> > If you don't have a pressure cooker, just braise them until everything
> > is totally melted into jelly. Calves feet are also available in some
> > stores if you prefer beef... Barbacoa has some collagen but not as
> > much as the other stuff. Any cuts of meat with joint tissue or lots of
> > "gristle" can help.
>
> Interesting! Thanks! I'm going to do a little research on my own, then,
> and see what I can find by way of recipes.
>
> kili

Hope it helps. :-)

Just takes time, and 4 lbs. generally lasts me about 3 days...
--
Peace! Om

"If you don't read the newspaper you are uninformed; if you do read the newspaper you are misinformed." --Mark Twain

On Sep 5, 1:12*pm, Omelet > wrote:

> I just pressure cook them for 45 minutes with other stock aromatics but
> I use more powdered stuff instead of fresh for convenience. Garlic and
> onion powder, dried dill weed, celery leaf and salt free lemon pepper
> plus some salt substitute. *I strain off the stock and *use the stock to
> make jelly loaf for dad and eat the chicken feet with some soy sauce or
> hot sauce. ;-d
>
Garlic and onion have so many health benefits that if you can find a
way to
use the fresh ones, do try them. I find the powdered ones give soups
a
very different flavor, but YMMV.

maxine in ri, awaiting Hanna

In article
>,
maxine in ri > wrote:

> On Sep 5, 1:12*pm, Omelet > wrote:
>
> > I just pressure cook them for 45 minutes with other stock aromatics but
> > I use more powdered stuff instead of fresh for convenience. Garlic and
> > onion powder, dried dill weed, celery leaf and salt free lemon pepper
> > plus some salt substitute. *I strain off the stock and *use the stock to
> > make jelly loaf for dad and eat the chicken feet with some soy sauce or
> > hot sauce. ;-d
> >
> Garlic and onion have so many health benefits that if you can find a
> way to
> use the fresh ones, do try them. I find the powdered ones give soups
> a
> very different flavor, but YMMV.
>
> maxine in ri, awaiting Hanna

Well, with _most_ stocks, I do use fresh, and I use fresh with pigs feet.
It's just that the flavor of chicken feet is so delicate, I don't like a
lot of vegetable matter on them. It's a personal preference. :-)
--
Peace! Om

"If you don't read the newspaper you are uninformed; if you do read the newspaper you are misinformed." --Mark Twain

Om wrote:

> So, for about 4 weeks I literally pigged out on chicken feet,
> as well as some pigs feet.

How do you feel about duck feet? One of the more interesting dishes I've had
in Chinese restaurants was a dish of cooked duck feet in a spicy-numbing
sauce. Seems like duck feet would have even more connective tissue than
chicken feet.

Bob

In article >,
"Bob Terwilliger" > wrote:

> Om wrote:
>
> > So, for about 4 weeks I literally pigged out on chicken feet,
> > as well as some pigs feet.
>
> How do you feel about duck feet? One of the more interesting dishes I've had
> in Chinese restaurants was a dish of cooked duck feet in a spicy-numbing
> sauce. Seems like duck feet would have even more connective tissue than
> chicken feet.
>
> Bob

More skin perhaps. :-) Back when I used to raise Muscovie ducks. I did
slaughter up to 6 at a time and the feet got saved and cooked. I do know
how to prep them from scratch. Blanch and peel off the scales/skin to
make them into an edible product.

Flavor is slightly richer than chickens feet and they are available at
the asian market... but are a bit more expensive.

I love duck meat, just too rich of a price for me unless I raise my own.
They are more than ready to process at 3 months of age.
--
Peace! Om

"If you don't read the newspaper you are uninformed; if you do read the newspaper you are misinformed." --Mark Twain