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“Let food be thy medicine and medicine be thy food.”
Drinking bone broth daily can have tremendous health benefits. Bone broths made from any type of organic bones, beef, chicken, fish, lamb and more are found in the traditional diets of almost every culture. Bone broths are nutrient-dense, easy to digest, rich in flavor and they boost healing.
Making a bone broth or stock was a way people of all ancestory made use of every part of an animal. Bones and marrow, skin and feet, tendons and ligaments which are typically not eaten, can be boiled and then simmered over a period of days. The simmering allows the bones and ligaments to release healing compounds like collagen, proline, glycine, and glutamine which provide necessary nutrients with the ability to transform your health.
Nutrition researchers Sally Fallon and Kaayla Daniel of the Weston A. Price Foundation explain that bone broths contain minerals in forms that your body can easily absorb: calcium, magnesium, phosphorus, silicon, sulphur and others. They contain chondroitin sulphates and glucosamine, the compounds sold as pricey supplements to reduce inflammation, arthritis and joint pain.1
A study of chicken soup (broth) conducted by the University of Nebraska Medical Center wondered what it was in the soup that made it so beneficial for colds and flu. Researchers found the amino acids which were produced when making chicken stock reduced inflammation in the respiratory system and improved digestion. Also, research is proving it can also boost the immune system and heal disorders like allergies, asthma, and arthritis.2
Sally Fallon explains that most store “stock and “broth” bought today aren’t “REAL”. Instead, they use lab-produced meat flavors in bouillon cubes, soup and sauce mixes. Also, manufacturers began using monosodium glutamate (MSG), which is recognized as a meat flavor but in reality is a neurotoxin.
One of the most important parts of bone broth is the collagen content. Collagen as defined by Medical News today:
Collagen is the most abundant protein in the human body and is the substance that holds the whole body together. It is found in the bones, muscles, skin and tendons, where it forms a scaffold to provide strength and structure.3
Real collagen is the source of stock’s immune-boosting properties. You’ve probably seen this jiggling layer atop the broth in your cooling pan and discarded it but think again next time–this is the good stuff.
Dr. Francis Pottenger and other world class researches have found gelatin and collagen to have the listed benefits:
And here is another incredible benefit from the collagen found in bone broth, it can make your skin look amazing! According to Donna Gates, author of Body Ecology, bone broth makes your skin supple and can decrease cellulite!
Donna says cellulite comes from a lack of connective tissue and if someone has very smooth skin it’s because their skin is high in connective tissue. Donna explains that consuming collagen-rich bone broth can reduce cellulite and tighten your skin making you look younger.
Making bone broth can be changed somewhat to suit individual preferences. I collect all the parts of the vegetables left over when we clean them up for a vegetable tray and toss them into the pot along with the bones, skin and any other parts I might have available..
When making bone broth Sally Fallon says that it’s important to use body parts that aren’t commonly found in the meat department of your grocery store, things like chicken feet and neck.
You’ll also want to buy animal products that you know are pasture-fed and free of antibiotics and hormones.
Fallon describes the essentials as bones, fat, meat, vegetables and water. If you’re making beef broth or lamb broth, you should brown the meat before putting it into a stock pot. Fish and poultry are fine to put in a pot without browning first. Add a bit of apple cider vinegar to your pot to help draw the minerals from the bones.
Gelatin in bone broths contains “conditional” amino acids (conditional amino acids are those classified as nonessential amino acids that are essential under some conditions: you have a difficult time producing them you are ill or stressed) The conditional amino acids often found in bone broth are: arginine, glycine, glutamine and proline. These amino acids also contribute to stock’s healing properties.
Kaayla Daniel points out that unhealthy Western diets, heavy on processed carbohydrates, low in quality grass-fed animal products, and devoid of homemade soups and broths, make it likely that these amino acids are chronically essential.
What do these conditional amino acids do?
1 Kaayla T. Daniel, “Why Broth is Beautiful: Essential Roles for Proline, Glycine and Gelatin,” Weston A. Price Foundation. http://www.westonaprice.org/food-features/why-broth-is-beautiful (accessed 18 June 2013).
2 University of Nebraska Medical Center. “Chicken Soup for a Cold” http://www.unmc.edu/publicrelations/chickensoup_newsrelease.htm (accessed 21 October 2011).
4 Kaayla T. Daniel, “Taking Stock: Soup for Healing Body, Mind, Mood, and Soul,” Psychology Today http://www.psychologytoday.com/blog/naughty-nutrition/201202/taking-stock-soup-healing-body-mind-mood-and-soul (accessed 20 February 2012).
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