A cup of meat stock and a bowl of homemade soup are stapple items in the GAPS diet and should be consumed regularly if not daily to speed up the healing process and optimise the diet to its full potential. The meat stocks and soups alone will speed up the healing process and create their own die off reaction. Meat stock provides the building blocks to repair the microvilli on the enterocytes which play a major role in digestion and absorption.
Stock, made from the meat and bones of animals, has been used as a clasic healing remedy for humankind throughout the ages. It’s healing remedies have been used for the basic cold flu, gastrointestinal problems and much more. Stock is a valuable food for the GAPS Protocol and is encouraged to be consumed daily for the duration that the nutrition protocol period. Just as many people take medicine or supplements, stock should be viewed as natures medicine, a valuable healing food.
From my experience, the terms stock and broth have often been used interchangeably and many people get confused with the terminology and often need to confirm the difference between them. The stock in the introduction diet is in fact a Meat Stock made from tubular bones with marrow, joints and animal meats. The GAPS protocol also suggests adding pig’s trotters, hooves or chicken feet to produce good gelatine. After these ingredients have been simmering for a few hours or more, the meat and the bones are removed from the stock pot and the liquid is strained.
The liquid remaining is the meat stock and must be stored in the fridge or freezer to be readily available for re-heating on the stove for drinking with each main meal. Whilst a large proportion of this meat stock is frozen so that you will have plenty on hand, you will need to have enough left over to make your meat and vegetable soup.
To make the soup you simply pull off all the meat from the bones (that were previously put aside from making the meat stock) and joints and add it back to the stock pot with the remaining stock juice. The marrow is retrieved from the bones and also added to the soup. This is done by bashing on the bones and scooping the marrow out.
The guiding difference between stock and soup is that soup contains solids such as the meat and vegetables (sometimes presented as a purée) while a stock is the liquid in which solids have been simmered and then removed. Soup is generally prepared as a meal and stock (whether it be meat or bone based) is termed as the starting ingredient for making the soup, and is prepared separately.
Both meat stock and bone stock are generally accepted as a broth and the difference between them is determined by their cooking time. Meat stock is cooked on a low heat for a few hours or more, where as bone stock is traditionally cooked for longer and can be made over a full day and perhaps overnight. Regardless of the time, both meat or bone stock can contain the same ingredients like meat, joints and bones. When bones have been cooked for long periods like this, they can be ground up into a paste and added as a natural rich calcium and mineral supplement. The longer you cook them, the more tender they become and the more nutrients they give out.
The GAPS introduction diet suggests people begin with the meat stock initially and bone stock can then follow some time after the intro diet. For the purpose of the GAPS protocol, we will be referring to the following terms.
Meat Stock = the liquid in which meats and bones have been simmered and removal of bones and meat through a strainer.
Soup = a solid meal that was made from stock prepared earlier, with added meat and vegetables.