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BEEF – CHICKEN – LAMB – PORK
Heal and rejuvenate with Bone broth – the most nourishing of foods.
“Good broth resurrects the dead.” ~ South American Proverb
The healing benefits of bone broth are profound. It has been passed down through the generations as a cure all–super food. Dr Mercola of the website Mercola.com states; “Bone broth is one of your most healing staples.”
Chicken soup has been called Jewish Penicillin. Besides being deliciously soothing, this statement is supported scientifically and holds true for bone broths from all types of animals: beef, fowl, fish, venison, pork, etc.
It is common knowledge that chicken soup helps speed healing and recuperation from illness. In the case of colds and flu’s: the cysteine rich broth thins mucus in the lungs rendering it less sticky allowing it to expel more easily. The immune system fighters (macrophages) are mobilized by the carnosine to fight off illness.
The animals from which the bones are taken from should be raised without hormones and antibiotics and ideally grass fed. The benefit? Making a broth from such bones gives the body essential organ nutrients. Bone broths are extraordinarily rich in nutrients – particularly minerals and amino acids, and broth is the perfect medium to bring it into the body.
In Chinese medicine bone broths are prized for nourishing the Kidneys, healing digestion and building blood. Creator of the “Optimal Diet” Dr Jan Kwasinewski substantiates its blood building reputation “…the glycine helps synthesis of hemoglobin thus building blood.”
What is it? Bone broth is where one simmers animals bones (and or ears, feet, tendons, marrow etc) in a crock pot on at low a low temperature. Cooking lengths vary between 8 to 48 hours. Adding apple cider vinegar assists in leaching minerals from the animal parts. What you are left with is collagen protein known as gelatin which is a powerful healing remedy revered throughout the ages.
Sally Fallon author of “Nourishing Traditions” touts the value of bone broths nourishment throughout history and in times of scarcity:
“Gelatin was universally acclaimed as a most nutritious foodstuff particularly by the French, who were seeking ways to feed their armies and vast numbers of homeless in Paris and other cities…it acts as a protein sparer, helping the poor stretch a few more morsels of meat into a complete meal.”
Benefits of bone broth:
Supports bones and joints: Strengthens joints, bones and teeth, reduces pain and quells inflammation all throughout the body, courtesy of the glucosamine, chondroitin sulfate, and hyaluronic acid. It is a highly absorbable form of mineralization of: calcium, phosphorous, magnesium, and trace minerals.
Promotes healing of the digestive system: The glycine created from bone broth acts as glue. It is like a healing balm soothing and repairing the digestive tract and quelling inflammation as in leaky gut, crones disease and a plethora of auto immune disorders. This aids in better absorption of vitamin and minerals and proper digestibility of food.
Produces gorgeous skin, hair and nails: The gelatin and minerals from the broth help create strong nails and hair and nourishes the skin, helping it to remain tight and youthful.
Inhibits infection caused by cold, flu and viruses. Promotes assimilation of vitamins and minerals, protein and amino acids, thus supporting the immune system to do its job.
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Basic bone broth recipe:
Ingredients: to yield approximately 7 Qts.
3.5 to 4 lbs. Bones
1 large Onion cut in half
2 stalks Celery cut up
2 large Carrots cut up
2 tumeric roots sliced
2 tablespoons apple cider vinegar with mother
Add clean farm raised bones to a stock pot, crock pot or pressure cooker. The bones can be from any animal: Beef, Pork, Lamb, Goat, Chicken, venison, fowl, fish etc.
The bones should include marrow and cartilage. Tendons, chicken feet, pork feet, ears or tail are also excellent to include.
Add 2 Tablespoons of apple cider vinegar to pot and fill up with water-to the point that all bones are submerged, and set at low.
Cooking time is generally for 24 hours, but can be up to 48 hours. Pressure Cooker time should be 4 hours.
I suggest starting with 4 hours cooking time for anyone with a compromised immune system. Cooking time can be increased in increments per batch to work up to cooking for 24 hours to get the body used to it and to check for reactions. The reaction to the glutamate can sometimes be uncomfortable while the body heals and balances.
The broth can be used as a stock for soups and adding vegetables and or meat for added nutrition and palatability.
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