Healing broth
Why would anyone make their own broth when it's so easy to unwrap a few bouillon cubes and toss them in? Well flavor and nutrition are a couple reasons, but the best reason is that bone broth can help heal the intestinal tract.
Some of the reasons why people have sensitivities to foods is a damaged digestive system (please see the"about" section for more information). Bone broth is nutrient-dense and easy to digest. When bones and ligaments are simmered for a few days it releases compounds like collagen, proline, glycine, glutamine, calcium, magnesium, glucosamine, and much more. A study of chicken broth conducted by the University of Nebraska Medical Center found that the amino acids produced when making chicken stock reduced inflammation in the respiratory system and improved digestion. Also research indicates that it can boost the immune system and heal disorders like allergies, asthma, and arthritis.
Dr. Francis Pottenger and other world class researchers have found the gelatin and collagen in bone broth to have the following benefits:
Unfortunately store bought "stock and broth" usually aren't real. They use lab-produced meat flavors and MSG to make bouillon cubes, soup and sauce mixes. But it's easy to make real bone broth at home. The best choices are organic free range chicken and grass fed beef.
Some of the reasons why people have sensitivities to foods is a damaged digestive system (please see the"about" section for more information). Bone broth is nutrient-dense and easy to digest. When bones and ligaments are simmered for a few days it releases compounds like collagen, proline, glycine, glutamine, calcium, magnesium, glucosamine, and much more. A study of chicken broth conducted by the University of Nebraska Medical Center found that the amino acids produced when making chicken stock reduced inflammation in the respiratory system and improved digestion. Also research indicates that it can boost the immune system and heal disorders like allergies, asthma, and arthritis.
Dr. Francis Pottenger and other world class researchers have found the gelatin and collagen in bone broth to have the following benefits:
- It helps people with food allergies and sensitivities tolerate those foods including cows milk and gluten.
- Collagen protects and soothes the lining of the digestive tract and can aid in healing IBS, crohn's, ulcerative colitis and acid reflux.
- It promotes pro-biotic balance and growth.
- It increases collagen which improves the skin tone by reducing the appearance of wrinkles and decreasing cellulite.
- Because gelatin helps break down proteins and soothes the gut lining, it may prove useful in the healing of leaky gut syndrome and the autoimmune disorders that accompany it.
- Gelatin provides bone-building minerals in easily absorb-able ways, preventing bone loss and reducing joint pain.
Unfortunately store bought "stock and broth" usually aren't real. They use lab-produced meat flavors and MSG to make bouillon cubes, soup and sauce mixes. But it's easy to make real bone broth at home. The best choices are organic free range chicken and grass fed beef.
You will need:
- bones (and all the stuff you don't normally eat - the neck, feet, connective tissue, etc.),
- onions,
- garlic,
- carrots,
- celery,
- 2 Tbs. apple cider vinegar,
- 2 or 3 bay leaves and other herbs as desired
1. Assemble ingredients
2. Put all ingredients in a pot.
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3. Cover with plenty of water and add 2 Tbs apple cider vinegar to help draw out the minerals from the bones.
4. Heat slowly in covered pot. Bring to a boil and then reduce heat to simmer for at least 6 hours. Chicken bones can cook for 24 hours. Beef bones can cook for 48 hours. A low and slow cook time is necessary in order to fully extract the nutrients.
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5. Strain out bones and vegetables and discard.
6. 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. Store in refrigerator. Use to makes soups, and sauces. You can use broth instead of water to make rice to add flavor and nutrition.
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