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tive colitis. (4) Correcting a deficiency and helping to repair a compromised gut wall is another good reason to consume bone broth regularly. Have you noticed that modern convenience has Bone Broth Helps with Wrinkles, Stretch Marks, abandoned traditional foods? and Cellulite Most of what is available to eat today, whether Bone broth contains collagen to make your skin from the market or restaurant, is either highly proc- supple and radiant. This delicious, mineral-rich essed or made with ingredients that are themselves broth can be used to make soup to support highly processed. What do we lose when we stop smooth, strong skin and reduce cellulite. eating traditional foods? In a word, our health! Drinking bone broth makes skin supple. Cellulite does not arise from carrying excess fat. Havent Traditional foods are: you ever seen a thin person with cellulite? It is Sprouted and fermented grains common. Most people are taught to choose Fermented vegetables, cultured dairy skinless and boneless meat and to fear animal fats. Organ meats This is why even those who are slender will not be Bone broth able to shake cellulite until they change their diet. (5) The Amazing Health Benefits of Bone Broth Cellulite comes from a lack of connective tisBesides the exquisite flavor that bone broth imsue. parts into any savory dish, it: The smoothness of skin is from an abundance Is full of minerals. of connective tissue. Fortifies the immune system. Collagen-rich bone broth will supply your skin Enhances digestion. with the tools that it needs to support itself. Nourishes all body parts related to collagen. Adding chicken feet, animal joints, and knuckThis means joints, tendons, ligaments, skin, mucus les to a bone broth will increase the amount of colmembranes, and bone. lagen available. Bone Broth Is Mineral Rich Clearly, long-cooked broth made from bones will be rich in a dynamic array of minerals. Bone is, after all, highly mineralized. A well-made bone broth will give your body calcium, phosphorous, magnesium, sodium, potassium, sulfate, and fluoride. All delivered in a form that your body understands. In order to pull these precious minerals from the bone during cooking, add an acid, like apple cider vinegar, to the water before cooking. How the Collagen in Bone Broth Heals the Gut Bones, marrow, skin, tendons, ligaments, and the cartilage that sometimes accompanies a bone are all made of a protein molecule called collagen. Collagen contains two very special amino acids: proline and glycine. Collagen has been found to help heal the lining of the gastrointestinal tract, which includes the stomach and the intestines. This means that heartburn or GERD (gastroesophageal reflux disease) and many of the conditions associated with intestinal inflammation can be helped with bone broth. Collage and gelatin have been shown to benefit gastric ulcers. (1) Proline is necessary for the formation of collagen. Glycine improves digestion by increasing gastric acid secretion. (2) Glutamine, also found in bone broth, is important metabolic fuel for cells in the small intestine. (3) Besides collagen, cartilage contains something called glycosaminoglycans (GAGs). Studies have found an underlying deficiency of glycosaminoglycans (GAGs) in patients with Crohns and ulceraMAKING A GOOD BONE BROTH When collecting bones, go for variety. This is because the marrow found in bones is either yellow marrow or red marrow. Yellow marrow is found in the central portion of long bones. It is where fats are stored. Red marrow, on the other hand, is found in flat bones. These are: Hip bone Sternum Skull Ribs Vertebrae Scapula The ends of long bones Red marrow is so valuable because it is where blood stem cells are found. When you drink a broth made with a good source of red marrow, you are drinking all those stem cell factors that ultimately build your bodys strength and support your own immune function. Not sure what kind of bone to use? Any kind will do. You can even use an assortment of different animals. Just make sure that all bones are sourced from animals that are organic and grass-fed or pastured and free-range. Remember, everything that the animal ate, how it lived, and where it lived all factor into the health benefits of your broth. You can purchase bones ready to cook, or you can collect bones from meals and store them in your freezer until you have enough to build a good

Bone Broth: Heal Your Gut and Lose Cellulite! http://bodyecology.com/articles/bone-broth

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stock. Remember to only use bones and feet from animals that are grass-fed or free-range. Make sure the bones, especially large bones, are cut into small pieces. This reduces cooking time and allows more material to become a part of the broth. Cooking Suggestions 1. Place bones into a large stock pot and cover with water. 2. Add two tablespoon of apple cider vinegar or wine to water prior to cooking. This helps to pull out important nutrients from the bones. 3. Fill stock pot with filtered water. Leave plenty of room for water to boil. 4. Heat slowly. Bring to a boil and then reduce heat to simmer for at least 6 hours. Remove scum as it arises. 5. Cook long and slow. Chicken bones can cook for 6-48 hours. Beef bones can cook for 12-72 hours. A long and slow cook time is necessary in order to fully extract the nutrients in and around bone. After cooking, the broth will cool and a layer of fat will harden on top. This layer protects the broth beneath. Discard this layer only when you are about to eat the broth. Consume broth within 3 days or freeze for later use. Sip on the broth or use as the base in a nutrient-dense soup. Use Bone Broth with Your Next Fast During a fast, the body receives little nourishment from food. Because of this, sometimes muscle tissue can break down. When glycine is consumed, this limits or prevents the breakdown of protein tissue, like muscle. Glycine is used for gluconeogenesis, which is when the liver makes sugar fuel for the body to burn in the absence of glucose. Glycine is also necessary to detoxify the body of chemicals. This is because glycine is a precursor amino acid for glutathione, which is a major antioxidant and detoxifying agent in the body. Glycine is an inhibitory neurotransmitter. It has been shown to improve sleep, as well as boost memory and performance. (6)

body of harmful chemicals, improve sleep, and boost memory and performance. The Benefits of Bone Soup Posted by Dr. Brand on July 30, 2011 at 6:35 PM In this age of veganism, the idea of eating animal meat is verboten. However, this is also an age of rising health problems, weakened immune systems and poor vitality. With this understanding, it is important to keep an open mind for unique health boosting methods. As an integrative holistic practitioner, it is not unusual for me to meet clients who are quite brilliant in many diverse healing modalities; and as a result, they educate me to some esoteric health building technique. And recently, the concept of bone soup keeps coming up in conversation as an amazing restorative for the chronically ill and weakened patient. And being that I am quite talented in the kitchen, I decided to experiment with some homemade bone soup recipes; and I have come to a few conclusions. 1. It tastes amazing. 2. Its easy to make. 3. My family loves it. 4. My dog loves it. The history of bone soup goes back hundreds of years. A more modern version would be grandmas chicken soup that theoretically cures everything from fatigue to the common cold. So why is this broth so good for us? Well, we can say that chicken soup is made with love and garlic and herbs. One cant go wrong with that. But bone soup goes much deeper. You are actually leaching out the bone marrow and creating a high protein mineral rich food. How to Make a Nourishing Bone Broth
http://thebrandwellnesscenter.webs.com/apps/blog/entr ies/show/7893868-the-benefits-of-bone-soup

Bone marrow soup stock is not only a great winter food, but is one of the best traditional foods for recuperation and rejuvenation. If you are in any stage of healing, drink two cups of bone marrow broth a day. It is very beneficial for recovery from illness, surgery, and fatigue. But even more importantly, it What to Remember Most About This Article: seems to have magical powers with people who Bone broth is rich in minerals to strengthen the have joint and bone problems. immune system and support healthy digestion. When you add an acidic ingredient to your stock, Bone broth also contains collagen to strengthen it helps to leech the minerals from the bones, which tendons, joints, ligaments, bone, and skin. The collagen in bone broth will help heal the lining is why most bone marrow soup recipes include wine, vinegar or lemon juice. of the gut to relieve heartburn, GERD, and other types of intestinal inflammation. On top of that, colThe following recipe is the way I have made it, but lagen will support healthy skin to make it supple there are many variations that can easily be found and strong to reduce the appearance of cellulite. You can make bone broth at home and even use online. Here's what you need: it in your next fast to give your body ample nour A pot full of any kind of bones will do (beef, ishment. The glycine in bone broth will detoxify the chicken, lamb, turkey) You can use one kind of

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bone but Ihave found the soup so much more flavorful when mixing bone types 1 giant bulb of peeled garlic cup of cut dulse(seaweed) Himalayan salt to taste(about 1 to 2 tsp) 2 TBSP apple cider vinegar (to pull out the minerals from the bones) Water to cover everything in the pot (you may have to add more water as it evaporates during cooking) Bring to a boil and let simmer for at least 8 to 12 hours, but no more than 24 hours. Make sure all the meat has either fallen off the bones or is just starting to fall off the bone before you turn off the heat. Let cool. Skim off the fat that rises to the top of the cooled broth. You can strain the remaining broth to remove any residual bones or gristle; just keep the broth. Refrigerate or freeze in small containers and use as needed. (I find that most of the bones are paper soft, so my dog eats them as a special treat. I find that she also loves eating the cold gelatinized soup. Probably thinks its meat flavored ice cream (lol)). Variations to this soup would include adding some vegetables like potatoes, onions, carrots, parsley, herbs,spices, etc. And heres whats in Bone Soup: Calcium Phosphorus Magnesium Potassium Sulfate Collagen Chondroitin sulfate Hyaluronic acid Glycine Protein The amounts and types of substances in your Bone Soup will depend partly on the types of bones you use. Try to use organic, and try to use mixed bones. Bone marrow and cartilage provide the most beneficial ingredients. Just 1 pint of soup can give you as much as 1,000 milligrams of calcium. Wow! Everybody knows that soup is the cure for when you are down. It is warm, easy to digest, and it can be filled with lots of immune boosting herbs and spices. It is definitely way healthier than the chemicalized canned stuff you buy in the supermarket. Making soup with bone marrow stock is more than a mood cure; it enhances your immune system and provides you with easy to assimilate minerals. The marrow inside the bones contains nutrients that feed your bone marrow. When your bone marrow is nourished, you create more robust immune cells that can better fight off infections and rebuild health.

Major Constituents of Bones and Bone Broth http://www.jadeinstitute.com/jade/bone-brothhealth-building.php Cartilage Cartilage is formed primarily from collagen and elastin proteins, but also contains glycosaminoglycans (GAGs), chondroitin sulfate, keratin sulfate, and hyaluronic acid. The cartilage from joints is the kind incorporated into bone broth. Chondroitin sulfate is a structural component of cartilage and is essential in maintaining the integrity of the extracellular matrix. It also lines the blood vessels, and has been found to play a role in lowering cholesterol and the incidence of heart attacks. It is often sold as a supplement for treating joint pain associated with osteoarthritis and has been shown to improve inflammatory conditions of the gastrointestinal tract. Studies have found shark cartilage to be useful in the treatment of joint disease and in the stimulation of immune cells, but these supplements can be very expensive. Using cartilage-rich beef knuckles, chicken feet, trachea, and ribs in a bone soup can be an effective and easily absorbable alternative. Cartilage may be useful in the treatment of: Arthritis Degenerative joint disease Inflammatory bowel disease Lowered immune function Bone Marrow There are 2 types of marrow in bones, yellow and red. At birth, all bone marrow is red, and as we age it gradually converts to the yellow type until only about half of our marrow is red. In cases of severe blood loss, the yellow marrow can change back to red marrow as needed, in order to increase blood cell production. The yellow marrow is concentrated in the hollow interior of the middle portion of long bones, and is where lipids and fats are stored. The red marrow is found mainly in the flat bones, such as the hip bone, sternum, skull, ribs, vertebrae and scapula, and in the cancellous ("spongy") material at the proximal ends of the long bones such as the femur and humerus. Red marrow is where the myeloid stem cells and lymphoid stem cells are formed. The red marrow is an important source of nutritional and immune support factors extracted in the cooking of bone soup. It contains myeloid stem cells which are the precursors to red blood cells, and lymphoid stem cells, the precursors to white blood cells and platelets. The red marrow produces these immature precursor cells, which later convert to mature cell outside the marrow. Red blood cells carry oxygen to other cells in the body White blood cells are essential for proper functioning of the immune system

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Poor wound healing, bleeding gums, and bruising are often been attributed to vitamin C deficiency, Glycine and Proline however the problem is actually a collagen defiGlycine and proline are particularly important ciency, as vitamin C is needed to synthesize collaamino acids present in bone broth. Glycine is a gen. Gelatin has also been found to help heal the simple amino acid necessary in the manufacture of mucus membranes of the gastrointestinal tract in other amino acids. It is a vital component in the cases of inflammation such as irritable bowel synproduction of heme, the part of the blood that cardrome or in "leaky gut syndrome". ries oxygen. It is also involved in glucogenesis (the Gelatin is rich in the amino acids proline and glymanufacture of glucose), supports digestion by en- cine. Although it is not a complete protein itself, it hancing gastric acid secretion, and is essential for provides many amino acids and therefore dewound healing. It is a precursor amino acid for glu- creases the amount of complete protein needed by tathione and large amounts are needed for the liver the body. Dr. N. R. Gotthoffeer spent 20 years to detoxify after chemical exposure. studying gelatin and found that convalescing adults Broths can be used in modified fasting and clean- who have lost weight due to surgery, dysentery, sing programs. In these situations, glycine is used cancer and other diseases fare much better if gelafor gluconeogenesis and to support phase I and II tin is added to their diet. Studies on gelatin show detoxification. During fasting, because little or no that it increases the digestion and utilization of food or energy source is being consumed, protein many dietary proteins such as beans, meat, milk tissues such as muscle often break down. With and milk products. Collagen is helpful in: broth, glycine is consumed, which limits or prevents Soft tissue and wound healing degeneration during the fast and is also beneficial Formation and repair of cartilage and bone to the detoxification process. Healing and coating the mucus membranes of Proline is an amino acid essential to the structure the gastrointestinal tract of collagen and is therefore necessary for healthy Facilitating digestion and assimilation of probones, skin, ligaments, tendons and cartilage. It is teins found in small amounts in many foods, but vitamin C is necessary to metabolize proline into its active Minerals form. Small amounts can be manufactured by the Minerals are essential to life, providing the basis body, but evidence shows that adequate dietary for many important functions in the body. They are protein is necessary to maintain an optimal level of necessary for the development of connective tissue proline in the body. It has also been shown to have and bone, create electrical potential that facilitates a beneficial effect on memory and in the prevention nerve conduction, and are catalysts for enzymatic of depression. Glycine and proline needed for: reactions. Many people in the U.S. are deficient in one or more minerals, usually due to dietary defiManufacture of glucose ciencies or poor absorption. Broth offers easily abEnhancing gastric acid secretion sorbed extracted minerals and supports utilization Soft tissue and wound healing of the minerals by promoting the health of the intesHealthy connective tissue tinal tract. Effective detoxification by the liver Bone is an excellent source of calcium and phosProduction of plasma phorus, and to a lesser degree, magnesium, sodium, potassium, sulfate and fluoride. Hydrochloric Collagen and Gelatin acid, produced by the stomach, helps to break There are at least 15 types of collagen, making up down food but is also necessary to extract elemenabout 25% of all the protein in the body. It is pretal minerals from food. For this reason, when maksent in bones, ligaments, tendons and skin (type I ing bone broth, an acid is necessary in order to excollagen), in cartilage (type II collagen), and in tract the minerals from the bone. This is the purbone marrow and lymph (type III collagen, called pose of adding a "splash" of vinegar when making reticulin fiber). The word collagen comes from the broth. root "kola", meaning glue. Calcium is necessary for healthy bones, muscle Basically, collagen is the same as gelatin. Collacontraction and relaxation, proper clotting and tisgen is the word used for its form when found in the sue repair, normal nerve conduction, and endobody, and gelatin refers to the extracted collagen crine balance. Calcium deficiency includes sympthat is used as food. Bone broth produces a rubtoms of osteomalacia and osteoporosis, brittle bery gelatin when cooled. Most commercial gelatin nails, periodontal disease, muscle cramps and products are made from animal skin and often con- spasms, palpitations, depression, insomnia, and tain MSG, but broth made from bones produces a hyperactivity. much more nutritious gelatin that contains a wide Phosphorus is necessary for the generation of range of minerals and amino acids. energy in the body, as it is an important ingredient of ATP. It is also a critical component of cell mem-

Platelets are important for clotting

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branes and helps regulate intracellular pressure. A deficiency in phosphorus can lead to symptoms such as fatigue, weakness, muscle weakness, celiac disease, osteomalacia, and seizures. Magnesium is the most common dietary deficiency in the U.S. The mineral is involved in over 300 enzyme reactions, is a cofactor for vitamins B1 and B6, and is involved in the synthesis of proteins, fatty acids, nucleic acids and prostaglandins. Proper nerve transmission, muscle contraction and relaxation, and parathyroid gland function are dependent on magnesium.

Cooking and storing the broth Heat the stock very slowly, gradually bringing to a boil, then turn heat down and simmer for at least 6 hours, removing the scum as it arises. 6 - 48 hours is an ideal cooking time for chicken bones and 12 72 hours for beef. If the bones are cut into smaller pieces first, this will reduce the necessary cooking time. Do not allow the broth to come to a fast boil, and if more water is needed to keep the bones covered, add only hot water, not cold or lukewarm. Cooking in a crockpot on low setting is an easy way to cook broth for a prolonged time. Though it is How to Cook Bone Broth not necessary to remove the surface scum that arises, doing so occasionally during the cooking Choosing bones and flavorful ingredients process will result in a nicer tasting broth. The bones and cartilage of most meats can be After simmering the bones for several hours, other used, including poultry, beef, lamb or fish. Pork vegetables may be added for the last 1-2 hours of bones are not generally used for making broth that cooking. This adds to both the flavor and nutritional is cooked for many hours and stored to be revalue of the broth. When finished cooking, the heated and used later, though they may be inbones and vegetables can be removed and discluded in stew and soup recipes. Quality bones are carded, and the liquid strained through a colander. recommended, such as those from organic meats, For a clear soup, it should be strained a second and natural, grass-fed beef, with the fat and most time through a hair sieve or a colander lined with of the meat trimmed off. cheesecloth. Parboiling and rinsing the bones beChicken carcass is a good choice as it has a high fore cooking and cooking on a low heat can also concentration of red marrow. Beef and lamb bones help produce a clear broth as it greatly reduces the give a nicer broth if they have been roasted in the amount of residue in the liquid. oven first, until browned (400 degrees F or 200 deThe broth should be set to cool until the fat hardgrees C for 45-90 minutes). Though bones leftover ens on top, then remove the fat and refrigerate the from cooking other dishes may be used, bones broth. It will keep for about 5 days in the refrigeraspecifically used for making broth may also be tor, or 10 days if it is boiled again in 5 days, and bought at most supermarkets. can be kept for months in the freezer. Before reIf possible, use kitchen scissors to break the heating, always remove and discard any residual bones into smaller pieces, ideally 2-3 inches long, fat from the top. Properly prepared broth will cool to increasing the surface area of bone exposed to the a rubbery, jellylike consistency due to the high boiling water therefore increasing the quality and gelatin content of the collagen. It can be re-heated nutrient value of the soup. For larger bones, your and used as a simple nutritious drink, or for a more supermarket butcher will usually cut them for you. complex soup, add steamed or sauted vegetaPlace the bones in a stockpot and just cover with bles, meat, and/or beans. cold water. Add a "splash", or about 2 tablespoons, of rice, wine, cider, or balsamic vinegar per quart of Bone Broth Soup Recipes: water or per about 2 pounds of bones. An acid Winter Bone and Vegetable Soup such as vinegar is necessary in order to extract the 1-2 pounds of bones (lamb, chicken, or beef), minerals and nutrients from the bone into the soup. chopped into large pieces Lemon juice may be substituted for the vinegar. 2 tomatoes, peeled, seeded, and halved Garlic, onions and ginger may be added for in2 small potatoes, peeled and quartered creased flavor, as well as coarsely chopped pieces 1 onion, peeled and quartered of celery, carrot, parsley and other vegetables. 3 garlic cloves, peeled 2 sticks celery, peeled and cut in half Adding Chinese herbs to broth 2 carrots, peeled and cut in half Chiese herbs such as Huang Qi (Astragalus) and 5 whole sprigs of parsley Dang Shen (Codonopsis) may be added to in1 tsp. black peppercorns crease the medicinal properties of the broth. These 1-2 tablespoons balsamic vinegar herbs not only enhance the nutritional status of the salt to taste broth, but are flavorful and add to the sweet taste. Huang Qi and Dang Shen tonify the qi, support diPreheat oven to 400 F gestion, build energy, and strengthen immune funcRinse bones and place in a foil-lined tray. tion. Gou Qi Zi (Lycii berries) may be added for adRoast bones, uncovered, until brown on all ditional blood tonification. sides, turning every 20 minutes.

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(Approximately 1-2 hours, depending on 1 cup chopped fresh cilantro and/or parsley amount of bones.) 2 shallot bulbs, separated and chopped Add bones to stockpot with 1 1/2 quarts of cold 5 cloves garlic, minced water, or enough to cover the bones. 1/2-1 inch piece of ginger, minced Slowly bring to a boil, then turn down and simvinegar mer gently Add peppercorns, garlic, onions, and 2-3 teaHerbs and seasonings as desired: spoons vinegar rosemary Cook half-covered, for 4+ hours. Add more boil- fresh sage leaves ing water if necessary when simmering, in order to red pepper flakes, crushed keep bones covered. sea salt and pepper Skim surface every half hour to remove scum curry powder and impurities - do not stir though! Italian seasoning Strain, cool broth, and remove any fat that tamari or soy sauce comes to the surface. Prepare carrots, celery, parsley, tomatoes, and Clean off bones and add to pot with enough potatoes cold water to cover bones Heat broth, add cut up vegetables, and simmer Bring slowly to a boil. Turn heat to low and add for 1 more hour. ginger, garlic, shallots, and vinegar Cover and simmer for 6 hours. Pork Neck Bone Soup with Lotus Root Allow to cool, and place in refrigerator overnight This is a typical soup prepared for the Asian New for excess fat to congeal; you may want to get your Year celebration. Lotus roots and dried oysters are hands dirty and fish out any cartilage and fat still very common in dishes served around this time. stuck on the meat at this point. Lotus root symbolizes "continuous", while dried On the day that you want to eat the soup, reoyster symbolizes "prosperity". move the pot form the refrigerator and use a large lotus roots, about 3 to 4 lb, peeled and sliced spoon to scrape off the top fat layer. pork neck bones, about 2 lb Place the pot back on the stove and turn to 1 dried squid medium high heat. Add vegetables and spices. 6 to 7 dried oysters Cook at a simmer until ready to serve. Remove 5 dried scallops bones before serving. 12 dried black mushrooms 1/4 cup aduki beans Basic Chicken Broth 3 pieces of dried tangerine peel (Chen Pi) 1 whole free-range chicken or 2 to 3 pounds of dried jujube dates (Da Zao), about 20 bony chicken parts, such as necks, backs, breast2 tablespoon rice vinegar bones and wings gizzards from one chicken (optional) Soak beans, dried tangerine peels and dried 2-4 chicken feet (optional) black mushrooms in water for at least 4 hours. 4 quarts cold filtered water In a separate bowl, soak dried oysters, squid, 2 tablespoons vinegar and scallops in water for 2 or more hours 1 large onion, coarsely chopped Drain water off soaking ingredients 2 carrots, peeled and coarsely chopped Place pork neck bones in a pot and fill with just 3 celery stalks, coarsely chopped enough cold water to cover all bones. Slowly bring 1 bunch parsley to a boil and then turn down heat to simmer. Add rice vinegar and cook for about 3-4 hours. If using a whole chicken, cut off the wings, reAdd soaked aduki beans, reconstituted black move the neck and cut both into pieces. Remove mushrooms, squid, dried scallops, dried oysters, fat glands gizzards from the cavity. If using chicken dried tangerine peels, and dried jujube dates. Con- parts, cut them into several pieces. tinue to simmer for another 1 hour. Place chicken and pieces in a pot with cold waAdd lotus root slices. Bring to a boil and reduce ter, vinegar and all vegetables except parsley. to simmer, cooking for another 1 to 1 1/2 hours. Bring slowly to a boil, and remove scum that rises to the top. Beef Bones and Greens Soup Reduce heat, cover and simmer for 6 to 8 5-6 grass-fed beef bones, plus a large marrow hours. Cooking longer will give a richer and more bone (if available) flavorful broth. 2 c. fresh collards, chopped About 10 minutes before finishing cooking, add 2 c. fresh kale, torn into bite sized pieces parsley. 3 carrots, sliced Remove whole chicken or pieces with a slotted 1/2 c. green cabbage, sliced or chopped spoon, reserving the meat for other use.

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Strain the stock into a large bowl and refrigerate until the fat rises to the top and congeals. Skim off the fat and keep stock in the refrigerator or freezer for future use.

percorns and thyme (optional), cover the pot tightly, and allow it to simmer for a minimum of 24 hours (36 hours is better but not necessary). I know its a long time but once you get it to the right heat it requires very little supervision. Just before finishing, Article references: add one bunch of parsley and simmer for 10 more Traditional bone broth in modern health and disminutes. Parsley adds additional nutrients and will ease help to alkalize your stock. At this point you will re- Allison Siebecker; Townsend Letter 2005 move all the bones and vegetables, strain, and reWhy Broth is Beautiful - Essential Roles for frigerate. Once it is chilled you can skim off the fat, Proline, Glycine and Gelatin - Kaayla Daniel place in separate containers and refrigerate for up www.westonaprice.org/foodfeatures/brothisbeautif to a week, or freeze indefinitely. Youll lose about a ul.html quart to evaporation. Broth is Beautiful - Sally Fallon I recommend drinking a cup a day for adults or www.westonaprice.org/foodfeatures/broth.html children, and proportionately less for toddlers or Joy of Cooking 2007 - Irma S. Rombauer, Marion babies. If your child doesnt like it, try to find creaRombauer Becker, Ethan Becker tive solutions to get him or her to drink it. Some parents have added it to juice or sweetened it with http://curezone.com/forums/am.asp?i=1745924 stevia and turned it into a sweet chilled drink! Two kinds of bones to make soup is needed. Here is a partial listing of conditions that broth Start out with equal amounts of marrowbones and benefits: soup (knuckle) bones. I use approximately two Aging skin, allergies, anemia, anxiety, asthma, pounds of each, basically because thats how Pai- atherosclerosis, attention deficit, poor digestion, dom sells them and it works well that brittle nails, Celiac Disease, colic, constipation, way.(http://www.paidom.com/) dental degeneration, depression, diabetes, diarBoth types of bones are needed. Marrow is where rhea, fatigue, food sensitivities, fractures, gastritis, the body stores stem cells and converts them to heart conditions, high cholesterol, hyperactivity, blood cells or releases them in circulation to repair high blood pressure, hypoglycemia, low immunity, damaged tissues. It is an area of the body where inflammation, Inflammatory Bowel Disease, insomall the nutrients needed to sustain life are concennia, reflux, Irritable Bowel Syndrome, memory loss, trated. Soup bones are usually knucklebones or muscle cramps or spasms, muscle wasting, osteoother bones containing cartilage. Cartilage converts porosis, Rheumatoid Arthritis, seizures, weight loss to gelatin. It is a rich source of amino acids, like due to illness, wound healing, and more! glycine, that enhance the bodys detoxification ability by stimulating production of glutathione. CartiBone Broth Benefits lage is also a source of chondroitin sulfate that http://realfoodforhealthandpleasure.blogspot.com/ helps heal arthritic joints. 2008/05/bone-broth-benefits.html Both types of bones are rich sources of minerals, If you arent making your own bone broth (stock) and I am not speaking of just calcium, but also you should start. Not only are the health benefits magnesium, phosphorus, silicon, sulfur and trace unbelievable, it is also very cheap. If you have minerals, all of which play essential roles in health. bones as leftovers you can use them. If not you Wash the bones in running water; then place the can buy bones cheap. knuckle and marrow bones in a large pot with 1/2 Making stock is easy! Throw the bones in a pot cup vinegar and cover with clean, filtered water. add water, a splash of vinegar to pull the minerals The vinegar will evaporate completely and so it is out of the bone, and seasonings if desired. Simmer safe even for small children. The vinegar creates for several hours five hours will do, overnight is an acidic environment that helps to draw the mingreat. You can do it on the stove or in the crock erals out of the bones. Meanwhile, place the meat- pot. The easiest way is to throw the bones from ier bones in a roasting pan and brown at 350 deyour meal in after dinner and let it slow cook. grees (about 15 minutes). Add the browned bones Whats in real bone broth? to the pot (along with any fat that is left in the pan) Calcium along with about 3 chopped onions, 3 chopped car- Phosphorus rots and 3 chopped celery sticks. It is important not Magnesium to overdo it on the vegetables as that can lead to a Potassium very bitter finished product! Add additional water if Sulfate needed, but be sure to leave room at the top of the Fluoride pot (about 1 inch) for the stock to expand. Collagen Bring to a boil, and then remove any scum that Chondroitin sulfate comes to the top with a spoon. Reduce the heat to Hyaluronic acid a low simmer, add about 1 tsp ground green pep-

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Glycine more The amount and types of substances in your bone broth will depend partly on the types of bone you use. Bone marrow and cartilage provide the most beneficial ingredients. Bone broth is good for Joint health Asthma Cancer patients Immune system Cold, flu, sore throat Digestive problems, including inflammatory bowel disease Many other health conditions Unlike most stocks, broths, and soup bases you can buy at the store, homemade bone broth does not contain MSG and you control the sodium level. Store-bought broth and stock typically does not have all of the nutrients and health benefits of homemade. You can use it to make soups, sauces, cook rice, or even sip it as a tea.

marrow bones. So full of goodness. Before I adopted a real foods diet, I used powdered broth and those MSG-laden boullion cubes. I cringe just thinking about it. It was the easy and naive way out. I thought, who has time to make broth from scratch? Little did I know the immense health benefits, the flavor difference (there is simply NO comparison) and just how little work making bone broth from scratch really was. For those that dont know, homemade bone broth and meat stock are the back bone (pun intended) to the success of the GAPS diet. Bone broth is teaming with gelatin, collagen, glucosamine, chondroitin, fat soluble vitamins and minerals and so much more. Sounds like the ingredients in an expensive supplement, doesnt it? All of those substances are very soothing and healing to the gut lining. There is a reason why chicken soup is called Jewish Penicillin! Dont we all crave soup when we are sick? Dr. Natasha Campbell-McBride also recommends drinking bone broth to help ease queasy tummies and deliver super digestible nutrition when its needed fast. Stock also provides hydrophilic colloids to the diet. According to Sally Fallonhttp://www.happyherbalist.com/soupsforhealthanrt Morell, in her cookbook Nourishing Traditions, the icancerbonemarrowsoup.aspx hydrophilic colloids attract digestive juices for rapid . and effective digestion. She also says, Modern MIRIAM LEE'S BONE MARROW BROTH research has confirmed that broth helps prevent For general weakness, lowered immune system and mitigate infectious diseases. The wise food and anemia provider, who uses gelatin-rich broth on a daily or frequent basis, provides continuous protection from Ingredients: many health problems. Organic Pork Ribs Traditional people all over the world knew the Rice Vinegar (we recommend Kombucha Mushwisdom in using bones as well. In fact, along with room Vinegar) the fat and organ meats, the bones were highly Fresh Ginger prized, even more so than the muscle meat. Every Bean Sprouts part of the animal was used. Bone marrow is espeBoil 2 pounds organic pork spare ribs in water cially nutrient dense. I have another wonderful with 23 TBS. rice vinegar for several hours. At the book by Jennifer McLagan called Bones. In it, she has several recipes for bone marrow and she tells beginning of boiling, skim off the gray foam. Add us that marrow contains fat, iron, phosphorous, and about 6 two inch pieces of fresh ginger to neutralvitamin A, with trace amounts of thiamin and niacin. ize the meat toxins. Interestingly, marrow was used in place of butter After 2 hours let broth cool down and then skim during the Middle Ages. It is easily digested and the fat off the top. [here we modify Miriam's recipe was recommended for sickly children. So, include by suggesting that the bones are removed and marrow bones in your stock if eating it on toast broken as much as possible - use a hammer or does not appeal to you! heavy instrument. Breaking the bones are sugGAPS patients have damaged gut linings, so it is gested to better release the marrow from the important that we consume as much bone broth bones]. and meat stock as possible. At least 1 cup per day Add more water. Then begin boiling again with 2 or more. I use stock in everything. Its not just for pounds of soy bean sprouts (the long ones from soup! You can use it to cook beans in (lentils, navy Chinese market) for 2 more hours. Remove bones and fat when cool. Freeze in small and lima beans are all GAPS legal), use it to cook potatoes, rice or pasta instead of water, or make a containers. Add herbs if desired. reduction sauce. These GAPS days we arent usThis can be used as soup stock. Drink 2 bowls a ing grains or potatoes, but squash or cauliflower day. mashed with broth and butter is really delicious! Bones. I love them. Years ago, I used to throw them out. For shame! I didnt know any better. But Bone broth can be made out of any bones. Raw, or now I save every last one. I even buy them on their cooked. Any poultry, beef, pork, lamb, bison, nonoily fish bones, even the shells of lobster, crab, own, big bags of them. Soup bones, oxtail, and

Notes on Bone Marrow and Broth

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shrimp, clams, mussels, etc. will work. You may even mix bones if you like. I like to keep a large ziplock bag in the freezer to collect bones from our dinners. Once the bag is full, I make stock! By simmering the bones and shells for long periods (12 hrs +), you are releasing many of the minerals contained in those bones into the broth. BASIC CHICKEN/BEEF STOCK Ingredients: 1 whole chicken, or several pounds of bones (including necks, backs, wings, feet, head, oxtail, marrow bones, etc.) free range, organic, or pastured is best Cold filtered water 2 TBS vinegar 1 large onion/leek Several carrots, washed and coarsely chopped Stalks of celery, including tops, coarsely chopped 1 bunch of parsley Method: 1. Place your whole chicken, or the bones into your pot and fill to cover all the bones with cold, filtered water. You can use a big stainless steel pot, your crock pot, or a beautiful Le Crueset enamled pot (which maybe one day Ill own). But please, no teflon or aluminum. It is essential to start all stocks with cold water. As the ingredients slowly warm in the water, the fibers open slowly, releasing their juices to add flavour (from Nourishing Traditions). If you are using raw beef bones, roasting them first in the oven will greatly enhance the flavour of your stock. 2. Add the vinegar into the water along with all of the chopped veggies, except the parsley. Let stand for 30 min. to 1 hour. Bring the water to a boil, and remove any scum that rises to the top. Cover the pot, and reduce the heat to a slow simmer for 24 to 48 hours. The longer your stock is simmered, the more minerals are released from the bones. If you are using a whole chicken, remove the chicken after a couple hours of cooking to remove the meat. Place the bones back in the pot again to continue cooking. Beef stock will take longer to make than chicken, because the bones are much thicker. I have been know to let my beef stock simmer away for 72 hours. The chicken bones will almost always be soft enough to crush in your hands. 3. Add the chopped parsley during the last 10 minutes of cooking time. The parsley adds more mineral ions into the broth. 4. After your stock has cooled to the touch, strain out the bones and veggies and toss into the composter. I leave the fat in my stocks, but you can remove it if you like. Place the stock into jars, freezer safe containers, or freeze some into ice cube trays to pull out for those occasions when you only need a small amount.

Benefits of Bone Marrow Bone marrow refers to the flexible bone tissue found inside the body. In humans, the bone marrow helps to produce blood cells. Generally, bone marrow makes up almost 5% of the whole body mass. Bone marrow exists in two types and both types have countless capillaries and blood vessels. Here are a few benefits of bone marrow. 1. Lymphatic role The bone marrow offers immense benefits in the lymphatic system where it acts like a major element. In fact, it is a major lymphoid organ that generates lymphocytes from progenitor cells. Both thymus and bone marrow make up the main lymphoid tissues that are involved in early selection and production of lymphocytes. Moreover, bone marrow acts like a valve so as to guard against lymphatic fluid from flowing back. 2. Healthy food In certain parts of the world, bone marrow is considered like a delicacy. For instance, beef soup in Germany is served together with bone marrow. In Vietnam, the bone marrow acts like the base of the soup for the main staple dish. A popular soup in Philippines is primarily made using marrow bones and beef, and then seasoned with boiled meat and vegetables. It is very popular amongst food enthusiasts due to its health benefits. 3. Production of artificial skin A new research claims that bone marrow cells may be used for producing artificial skin. These findings mark a great advancement in the field of wound healing. It might even be used for pioneering a technique of reconstructing organs. During the research, biomedical theory and engineering technology were used for making artificial skin using bone marrow cells and natural materials. This could help burn victims heal faster and prevent day caused by losing plasma and infections.