Benefits of Bone Broth - Food-as-Medicine - Functional Food!
Health and healing benefits of "Jewish penicillin" ~ AKA bone broth plus supporting articles, resources - including a Free Broth & Soup Course!
Date: 9/15/2009 3:21:50 AM ( 12 y ) ... viewed 18252 times
June 7, 2019 - Find the latest update at about half-way down the page.
May 24, 2019 - “Let Your Food Be Your Medicine and Let Your Medicine Be Your Food” -
Thousands of years ago, Hippocrates stated, “Let your food be your medicine and let your medicine be your food.” He also said, “All disease begins in the gut.” If there is one food the world over that can heal the gut almost singlehandedly while embodying the highest form of medicine, it is bone broth.
When chefs prepare and incorporate traditional bone broth as "the highest form of medicine" then they can most essentially become chef-doctors. The need for healing "all disease (that) begins in the gut" plus the extent that people rely on chefs (of every stripe and color) presents a crisis/opportunity for the emergence of chef-doctors with the knowledge of how to "let ... food be ... medicine." Bone broth as the essential foundation for making "food-as-medicine" now becomes the very first course in the chef-doctor's "cookbook"!
April 3, 2018 - Dr. Tom Cowan Includes Bone Broth - As Food-As-Medicne & For The Basis of Traditional Cooking -
"Bone Broth is a necessary, traditional, often overlooked, part of our diet. Simply put, bone broth uses the 'extra' parts of the animal, mostly bones, joints and cartilage, boils these with various herbs or vegetables, to make a nutritious stock that is the basis of traditional cooking. The proteins extracted into the broth are mostly collagen protein, which forms the basis of our bony infrastructure and is the foundation of robust health. Bone Broth is a necessary ingredient for the intracellular structuring of water, a subject I will go into great detail in my upcoming book. Bone Broth is a key ingredient for intestinal health and as such finds itself as the centerpiece of gut healing protocols such as the GAPS diet."
May 17, 2019 - "Aging in Reverse: The Easy 10-Day Plan to Change Your State, Plan Your Plate, Love Your Weight" -
by Natalie Jill
As several of my friends were turning fifty, I noticed they were looking noticeably fantastic, with smooth, vibrant skin and hardly a wrinkle. When I asked for their secret, the unanimous response was collagen. It wasn’t a topical collagen beauty product, though. It was from consuming collagen in the form of bone broth. Bone broth is one of our oldest forms of nutrition, and it was making them look young! I needed no more convincing to start a bone broth habit.
Bone broth offers a delicious way for your body to take in collagen (though I like to supplement with collagen as well for extra protection; see page 120). Bone broth is easily digestible, and sipping on a cup of it will give you a boost while curbing your appetite. And it’s just the thing for a cold, fever, or flu. A base of bone broth in place of water or packaged stock will up the flavor of soups, stews, and any other dish you add it to. It will instantly make you a better cook! Bone broth offers a multitude of nutritional benefits. Here are a few:
• Improves gut health
• Strengthens bones, muscles, and tendons
• Boosts immunity
• Fortifies hair and nails
• Reduces inflammation
• Reduces joint pain
• Curbs appetite
• Improves elasticity in skin
• Releases toxins
Thanks to its valuable collagen, vitamin, and mineral content, bone broth can reduce inflammation and thereby protect against many common health problems. I suggest enjoying bone broth every day, but it’s up to you as to how much. You really can’t overdo it. Making bone broth involves little more than adding bones and aromatics to a pot or slow cooker and simmering away. The hardest part is changing your mind-set to try something new! ..."
December 19, 2018 - Bone Broth and Meat Stock -
"French chefs have a term fonds de cuisine, which translates 'the foundation and working capital of the kitchen.' Bone and meat stock provide just that, the foundation of both the kitchen and ultimately one’s physical health.
One of the most common questions that those individuals embarking upon the GAPS Diet have is 'Do I make stock or broth?' What is the difference between the two? The two words are often used interchangeably by the most educated of chefs. For the purpose of the GAPS Diet, Dr. Natasha Campbell-McBride uses the terms 'meat stock' and 'bone stock.' In this paper, I will use 'stock' when referencing shorter cooked meat stock and 'broth' for longer cooked bone stock.
Meat Stock -
Meat stock, rather than bone broth, is used in the beginning stages of the GAPS Diet, especially during the Introduction Diet where the primary focus is healing the gut. Broth is ideal for consuming once gut healing has taken place. The significant difference is that the stock (meat stock) is not cooked as long as broth (bone stock). Stock is especially rich in gelatin and free amino acids, like proline and glycine. These amino acids, along with the gelatinous protein from the meat and connective tissue, are particularly beneficial in healing and strengthening connective tissue such as that found in the lining of the gut. These nutrients are pulled out of the meat and connective tissue during the first several hours of cooking meaty fish, poultry, beef and lamb. The larger the bones, the longer the recommended cooking time.
Bone Broth -
Bone broth, the longer cooked bones without the meat, is a superior source for minerals, as well as the same amino acids found in meat stock. The amino acids (with the exception of histidine) are present in higher amounts in bone broth. For certain individuals with leaky membranes in the gut and brain, the high concentration of glutamic acid may be problematic. Some people, including autistic children, have impaired liver function that causes the accumulation of ammonia in the blood and brain. Liver disease-associated brain damage has been linked to the accumulation of ammonia. In recent years, studies have shown that excess glutamine aggravates this condition causing brain injury.
October 26, 2017 -
There are seven references to detoxification mentioned in this blog. Following is an invitation to listen to a informative presentation on detoxifying the body in the most safe way:
Tomorrow, my co-host Ginney Gunther and I will present Daily Detox – Safely Activate Your Body's Natural Detox Functions
Anyone who has ever tried or even thought of trying a detox needs to attend this webinar.
Why? Because some of the detoxes that are popular today are very aggressive, leaving the body stripped of beneficial elements. There is so much conflicting information about detoxes online that it can be extremely frustrating for anyone to figure out how to do it properly and safely.
In my 40+ years of treating clients I've never shared a comprehensive look at what I've learned about detoxing – until now.
Join me and my co-host Ginney Gunther for a 1 hour session where we'll teach you all about detoxification, and the exact plan to follow to make sure your body's natural detox functions are given all the support they require.
How to keep your organs and cells free of toxins that accelerate aging
The little-known side effects of today's most popular detoxes
How to spot and avoid detox scams (eg. The 48-Hour Detox)
Who should never detox
The 5 organs of your body responsible for "always-on" detoxing
The best foods and supplements to support the detox pathways of the liver
Detoxing is a simple daily ritual, not something you only do when you feel sick. Join us to learn how to safely and gently expel heavy metals and other toxins from your body.
The presentation will be about 40 minutes, followed by a 20-minute Q&A session where you can ask me questions by typing them into the chat box or emailing them to email@example.com.
The webinar will air on YouTube LIVE on Thursday, October 26 at 3:00pm ET, 12:00pm PT. Make room in your schedule because this is a topic you won't want to miss.
To add the event to your calendar:
Download to your Mac or Windows calendar
Add to your Google Calendar
I'll send you a reminder with all the details on how you can tune in on Thursday.
In the meantime, remember to top up your Total Body ReSet formulas to support your body's natural detoxification functions:
Dr. Carolyn Dean
May 29, 2017 -
The Weston A. Price Foundation offers a free course on the "Wise Traditions Diet" and Lesson 5 is "Soups & Sauces" - all based on bone broth.
May 24, 2017 -
"Bone Broth - Food-as-Medicine!" follows this next "Healthy Bones blog" report from a healthy bones expert.
Osteoporosis Should Not Exist!
May 23, 2017
Before I start my Healthy Bones blog – I want to invite everyone to a live 2-hour interview with Carol Rosin on May 25, 2017. It's a follow up to my May 12, 2017 interview which Carol titled: Uncensored! World Health Crisis: Life Saving Info! Dr Carolyn Dean on the Carol Rosin Show. On this week's show, I'll describe how magnesium deficiency causes 65 common diseases and how therapeutic ReMag treats them!
Healthy Bones Workshop creator, Melissa Koerner is now registering guests and you have until midnight PST Thursday, May 25th to sign up. This is an online event like no other and there is a registration limit because there will be Q&A sessions and Melissa wants everyone to have a chance to ask questions.
The Healthy Bones Worship features the top 4 holistic bone health experts, giving you a plan to prevent and reverse osteoporosis naturally. You're definitely going to want to join this workshop so you can personally ask me (and all the other experts) your burning bone health questions on our live Consultation and Q&A Calls.
Beyond Calcium- Building Bone with the Right Balance of Minerals is the title of my presentation in which you will learn:
Why building and maintaining strong bones isn't just about getting enough calcium.
Why too much calcium is dangerous to your health!
Why you need magnesium to maintain strong bone and how to make sure you're getting the right amounts.
Why you should think twice before you decide to do bone drug therapy.
Why you can't get enough minerals to maintain healthy bones through diet alone
The WORST offending medications that contribute to bone loss and increase your risk of developing osteoporosis.
Learn more about the other bone health expert presentations and to sign up for the Better Beyond 50 Healthy Bones Workshop.
Here are some quotes from my Magnesium Miracle 2017 edition. It will be out mid August but you can sign up in the presale now.
Osteoporosis is neither a normal nor inevitable consequence of aging: Our bones were designed to last a lifetime. Popular wisdom, however, is that osteoporosis in women is due to a lack of calcium and declining estrogen levels with age. Doctors therefore rely on estrogen, calcium, and drugs that keep bones cells from breaking down, to treat osteoporosis. None of these measures are working.
Low magnesium in the presence of elevated calcium, with or without vitamin D, triggers a cascade of events leading to bone loss.
Researcher, Dr. Diane Feskanich also found that too much calcium can cause some forms of arthritis, kidney stones, and osteoporosis, in addition to calcification of the arteries (leading to heart attack and cardiovascular disease).
Magnesium is just as important as calcium to prevent and treat osteoporosis.
One of the experts in the Health Bones Workshop, Susan Brown, Ph.D., director of the Osteoporosis Education Project in Syracuse, New York, warns that "the use of calcium supplementation in the face of magnesium deficiency can lead to a deposition of calcium in the soft tissue such as the joints, promoting arthritis, or in the kidney, contributing to kidney stones.
Calcium cannot build bones or prevent osteoporosis without adequate levels of magnesium. It's as simple as that. If our bones are made entirely from calcium, they become brittle and can shatter, just like a stick of calcium carbonate chalk falling on the sidewalk. However, with the right percentage of magnesium, bone has the proper density and matrix that actually makes it flexible and more resistant to shattering.
You have until Thursday, May 25th midnight PST to sign up for the Healthy Bones Workshop. Sign up now before you miss your chance! If you're concerned about your bone health, and you want to learn the truth about how to build bone naturally without bone drugs, then I urge you to sign up for the Better Beyond 50 Healthy Bones Workshop starting Monday, May 29th. Registration closes Thursday, May 25th midnight PST.
Carolyn Dean MD ND
The Doctor of the Future®
September 15, 2009 -
"Many studies now confirm what Grandma always knew--that broth made from bones is a great remedy, a tonic for the sick, a strengthener for athletes ...
The big question is why so many early studies showing the healing power of gelatin have languished in obscurity. The easy explanation is that after the 1930s, pharmaceutical drugs were widely prescribed for ills that were once healed with gelatin."[1-A]
This is critically important good news:
"Gelatin’s traditional reputation as a health restorer has hinged primarily on its ability to soothe the GI tract. 'Gelatin lines the mucous membrane of the intestinal tract and guards against further injurious action on the part of the ingesta,' wrote Erich Cohn of the Medical Polyclinic of the University of Bonn back in 1905. Cohn recommended gelatin to people with 'intestinal catarrh'--an inflammation of the mucus membrane now called irritable bowel syndrome. Interestingly, the type of gelatin used in follow-up experiments done on people with even more serious intestinal diseases was specified as a 'concentrated calves foot broth.' (37) This form of gelatin would have been rich in cartilage and bone and presumably provide a better amino acid profile than straight collagen."
Also at Weston A. Price Foundation:
"Pottenger also pioneered the use of gelatin-rich meat bone broth for the treatment of disease and the maintenance of good health. His seminal article 'Hydrophilic Colloid Diet' stated the case for traditional stock, rich in minerals and hydrophilic gelatin, as an aid to digestion and a source of minerals in easily assimilated form. He often stated that the stock pot was the most important piece of kitchen equipment a family could own."[1-B]
Sally Fallon in Nourishing Traditions says: "... Another technique found universally in ethnic cuisines is the use of bone broths, rich in gelatin as well as in calcium and other minerals. The archives of our medical libraries contain many studies on the beneficial effects of gelatin taken on a daily or frequent basis, but these studies are ignored even as traditional methods for making rich stocks are forgotten."
November 19, 2014 -
"Broth, made from the bones of animals, has been consumed as a source of nourishment for humankind throughout the ages. It is a traditional remedy across cultures for the sick and weak. A classic folk treatment for colds and flu, it has also been used historically for ailments that affect connective tissues such as the gastrointestinal tract, the joints, the skin, the lungs, the muscles and the blood. Broth has fallen out of favor in most households today, probably due to the increased pace of life that has reduced home cooking in general.
Far from being old-fashioned, broth (or stock) continues to be a staple in professional and gourmet cuisine, due to its unsurpassed flavor and body. It serves as the base for many recipes including soup, sauces and gravy. Broth is a valuable food and a valuable medicine, much too valuable to be forgotten or discounted in our modern times with our busy ways and jaded attitudes."[1-C]
The Benefits of Bone Broth
by Lance Roll
(Chef Lance was featured on the "Digestion Series" produced by "Undergraound Wellness"!)
Hippocrates stated "Let your food be your medicine and let your medicine be your food." Bone broth, as used throughout history, has been affectionately known as "Jewish penicillin." Bone broth is still made and ingested today by people around the globe. The Flavor Chef's bone broth is cooked over a 18-hour period for maximum mineral extraction and infused with love. This mineral rich liquid is made by simmering the bones of free-range chicken, including feet, traditional vegetables, as well as herbs, and a small amount of raw apple cider vinegar, all in Artesian well water to produce a delicious elixir.
A summary of the many benefits of Bone Broth:
1. Promotes healing: Bone broths have been used successfully in treating gastro-intestinal disorders, including hyper-acidity, colitis, Crohn's disease, and infant diarrhea.
"Chicken soup has a natural ingredient which feeds, repairs, and calms the mucous lining in
the small intestine."[1-D]
2. Digestive aid: Aids in the digestibility of grains, beans, legumes, vegetables and meats and is hydrophilic in nature. (Inclusion of real bone broth (rich in gelatin) in the daily diet will improve the digestion. Gelatin is a colloidal substance that attracts proper digestive action into the meal that it is consumed with.)
3. Macro minerals: Contains highly absorbable forms of the calcium, magnesium, potassium, phosphorus, sulfur and fluoride as well as (very critical) trace minerals. (Bone broth also increases the assimilation of minerals.)
4. Gelatin and Collagen: rich in both; promoting bone and joint healing in addition to supporting digestion. The gelatin assists in neutralizing any intestinal pathogens. It also helps slow and stop diarrhea.
5. Protein: Adds easily digestible protein to your diet.
6. Amino acids: Glycine, proline, hydroxyproline, and lysine are formed, which is important to detoxification and amino acid production in the body. (Glycine aids in liver detoxification.)
7. Joint support: Glucosamine, chondroitin sulfate, and hyaluronic acid are produced and present for additional muscle and joint support. (These three are components of cartilage and have been supplied in traditional diets by gristle and bone broths.)
8. Immune system: Promotes the assimilation of vitamins and minerals and thus supports the immune system.
9. Delicious and nutritious: use as soup, cooking liquid, sauce or as a tea.
10. Synergy: Finally by initially healing the GI tract, broth creates an environment for all of the nutrients being taken in, whether by food or supplementation, to increase their bio-availability to your body.
11. Bone broth supports the health of skin, hair, nails and ligaments.
12. The liquid marrow includes stem cells that help rebuild the blood. -
"The marrow extracted from the bones also boosts immunity. White blood cells, the cells in our bodies that control our immunity and handle infections, are made in the bone marrow. While cells usually break down during cooking, all of their components are still there and help our bodies build new white blood cells. ... red marrow is an important source of nutritional and immune support factors .... 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. ..."[1-E]
13. Those cultures that have included bones and/or bone broth have lived the longest and the healthiest.
Chef Lance offers several articles[1-F]
"... collagen .... is what gives bones their strength in a certain way.
You can see a demonstration of this by bending chicken bones after they have boiled a couple of hours or so. If they are still hard to break, and they snap when they break, then they haven't boiled long enough. If they bend easily and kinda splinter apart, then they have boiled long enough.
What has happened is that the collagen has been completely cooked out of them. They have lost the ingredient in them that holds the calcium together, the collagen.
Now the collagen is in the broth and ready to be consumed. This is really amazing stuff that can help heal new and old injuries. Not only that, but it tastes really good and can be used in many different recipes.
So, don't just throw those chicken bones away anymore, put them in the freezer and make some incredibly nutritious and tasty stock with them later. It is important to find good recipe and the right technique -- you don't want to boil the bones too hard or your stock will be brown instead of a beautiful and appetizing golden color, and a few added vegetables adds more flavor and nutrients."
A very low simmer is essential for getting and holding gelatin in the broth. Too high a simmer will destroy the collagen which will not allow gelatin to form. Also a very low simmer will minimize the production of MSG in the broth.
"... I recently had a revelatory moment when I realized how incredibly easy and double tasking it was to make homemade soup stock by starting with the leftover carcass from a roast chicken. Now my chickens have two lives. First, they are roasted to perfection in the oven and served as a nourishing main dish. Then, their bones are used to make a perfect stock.
But the bones are not the only important part of the carcass, the cartilage is also key. In fact, during the slow simmering process, it is the chicken cartilage, that flexible and plastic-like white stuff along the breast bone and in the joints, which becomes part of the broth. This process is the primary factor in whether the stock will set up or not. Adding a few chicken feet to the pot will also produce a more gelatinous stock.
Good thick chicken stock is full of cartilage-building proteins and amino acids we all need. Commercial chicken stock, even organic, is just no replacement."[1-G]
"... why did grandma's chicken noodle soup heal kids .... because, the chicken stock was actually made from real bones, being boiled for hours on the stove, breaking them down and getting the marrow out to heal the immune system! ..."[1-H]
More "Benefits of Bone Broth" -
I have just checked my nails for strength and they are absolutely stronger now than I have known them! The reason is I have been consistently drinking a ladle full (or two three) of the best bone broth in my area that just happens to be made by yours truly! I am most blessed to have an excellent source of local grass-fed bones by way of Hani's Mideast Market in San Diego.
"... from see-through broths to chunky chowders, soup is a superior delivery service for the breathe-easy nutrients that restore the integrity of the respiratory system (lungs, sinuses, throat). All soups help thin the mucus in the bronchial tube, but some are especially formulated to ease or even reverse a cold by supplying the key nutrients that help mobilize the killer white blood cells that a virus depresses or incapacitates. In each bowl, you get vitamin C (plus bio-flavonoids), which can reduce cold symptoms up to 30 percent; vitamin A, in the form of beta-carotene, to strengthen and safeguard the mucous membrane; zinc, which directly attacks the rhino-viruses in the tissues of the throat and the mouth; amino acids, which provide protein for healing; and allium, the sulphurous detoxifying compound found in garlic and onions.
What’s the dosage for these soups when you’re sick? It’s up to you. Depending on the stability of your stomach, try ... three or more mugs or glasses ..."[1-I]
Lately I've been greatly enjoying up to about six cups of chicken bone broth everyday!
"Bone broths support the adrenals, bones and teeth. They also provide your body with easy-to-assimilate minerals and amino acids, and even clinical studies support the healing power of old-fashioned broth." Plus recipes (and links for the "clinical studies")[1-J]
"Your Bones! - Got Elasticity?
Osteoporosis And The Calcium Myth by Dr. Dale Jacobson DC"[1-K]
Chef Lance says there is no gelatin in the packaged broth you can find on the market shelves.
Make or get some real traditional bone broth and enjoy a cup a day!
Hear an audio interview with Chef Lance[1-L]
Another excellent site with a video interview (that might not last long)[1-M]
And Now: "The Book"!!![1-N]
"Nourishing Broth also explores the science behind broth's unique combination of amino acids, minerals and cartilage compounds. Some of the benefits of such broth are:
Quick recovery from illness and surgery,
Healing of pain and inflammation,
Increased energy from better digestion,
Lessening of allergies,
Recovery from gastrointestinal disease,
Decreasing the cravings which make most diets fail."
Sally Fallon Morell -
"... In the book, we talked about all the components of broth – the special amino acids, all the components of cartilage that your body uses to build cartilage in the body. All these are there in broth that you make yourself with bones.
... when you eat soup, you probably don’t want that chocolate cake. Broth is so satisfying. And one of the things broth can do is raise dopamine, make you feel good. That’s what chocolate does also, but broth is a much more nutritious way of doing that."
March 27, 2015 -
"Green Drinks" have now become part of the product line in conventional food markets however my version of the "green drink" is to add bone broth to it! All the fat-soluble vitamins, protein and/or minerals that may be in the greens of those drinks is only potentially nourishing as the assimilation of the fat-solubile vitamins and the mineral nutrients is dependent upon the activators that are in healthy fats. There is also a satiety factor that is biochemically activated with the healthy fat and that will elevate satisfaction beyond description! Try it for yourself. I add a cup of broth to three cups of super-foods green drink that also has a cup of kombucha! Although I'm not on a "diet" this drink could be an option as a meal replacement.
April 13, 2015 -
I can't get over how satisfying I find adding broth in a drink! I realize that words can only go so far. I have begun to sing my praises!
Just found this site where another chef knows his bones. His page speaks poetically:
"Whenever we cook, McGee writes, we become practical chemists, drawing on the accumulated knowledge of generations, and transforming what the Earth offers us into more concentrated forms of pleasure and nourishment ...
When I’m in the kitchen pancetta, duck fat, onion, celery, garlic, tomatoes begin a gavotte welcoming kale, summer squash, green pepper or any number of flora and fauna into my pan; however, always in a pot in the back bubbles the stock–true alchemical exercise in the search for the one in all, perfection of taste. On my black-granite counter stands The Professional Chef from the Culinary Institute of America. Chapter 12 has become my 'Emerald Tablet.'
Stocks are among the most basic preparations found in any professional kitchen. In fact, they are referred to in French as fonds de cuisine, the 'foundations of cooking.' A stock is a flavorful liquid prepared by simmering meaty bones from meat or poultry, seafood, and /or vegetables in water with aromatics until their flavor, aroma, color, body, and nutritive value are extracted.
The vocabulary of stock entices: meat or poultry stock, fish stock, fish fumet, vegetable stock, mirepoix, sachet, bouquet garni, remouillage, glade, court bouillon. What magic will happen today?"[1-P]
April 24th, 2015 -
If you are taking calcium for your bones then did you know you also need K2?:
I'd recommend bone broth (and possibly with the addition of dark leafy greens)! According to Dr. Tom Cowan “many foods contain calcium, but there are actually only two food types that supply an abundance of calcium in a form the body can easily absorb – raw dairy and bone broths.”:
"The Fourfold Path to Healing"
July 3, 2015 -
When stock was born -
"This simmering process is what yields the viscous by-product we call gelatin (taken from the Latin gelatus, meaning 'frozen' or 'stiff'). Offering a thick, rich, and satisfying quality, gelatin eventually became an important foundation to the cuisine of many nations."
"Chicken stock and bone broth remains one of the world’s cheapest flu and cold remedies, with pieces such as chicken feet being a favorite ingredient for maximum gelatinousness."
July 4th, 2015 -
"Finding the right stock bones:
It is especially important to find stock bones from humanely raised healthy animals. This would include 100 percent grass-fed cows, bison, lamb and organic poultry bones. Wild game like deer and antelope are fantastic as well.
Conventionally raised animals that are fed a diet of genetically modified grains loaded with pesticides and herbicides and other chemicals and heavy metals should never be used. The body naturally stores many toxins in the fatty portions of the bone and that is what you are consuming in the bone broth.
It is best to know the farm and farmer where you are getting your stock bones. The more grass and green foods the animals eat the more rich the nutritional value of the meat and bone contents. Beef can and should be 100 percent green-fed while poultry should have lots of pasture in their diet although they will also need seeds, worms, insects, etc."
September 24th (Possibly 2015) -
Today is my birthday! Happy birthday to me!! ; ~ )
In addition to the honored place of highest regards that bone stock/broth has within many different worlds of both international cuisines and nourishing traditions there are also many wise dietary traditions of preparation for young men and especially women to conceive children, have healthy pregnancies and easy childbirth. Do you know what the most important foods are in this regards? Verify what you know and learn what you don' know here:
June 7, 2019 - "Why You Should Be Drinking Bone Broth" -
Bone broth is my number 1 recommendation for healing and nourishing your body. Below you’ll find my bone broth recipe but if you don’t want to make it yourself you can buy Aimee Approved Bone Broth.
Chicken Bone Broth:
Yield: 14 to 16 servings
4 quarts cold, filtered water
2 tablespoons vinegar
1 large onion, coarsely chopped
2 carrots, peeled and coarsely chopped
3 celery stalks, coarsely chopped
1 whole free-range chicken or 2 to 3 pounds of bony chicken
parts, such as necks, backs, breastbones, and wings*
Gizzards from one chicken (optional)
2 to 4 chicken feet
1 bunch parsley
*Note: Farm-raised, free-range chickens give the best results.
Conventionally raised chickens will not produce stock that gels.
1. Fill a stockpot with the water, vinegar, onion, carrots, and celery. If you are using a whole chicken, put the whole chicken
(removing the gizzard bag) in the stockpot; if you’re using chicken pieces, put all of them in the stockpot. Add the gizzards
and chicken feet. Let stand 60 minutes (this process helps break the bones down, so don’t skip!).
2. Bring the pot to a boil, and remove scum that rises to the top. Reduce the heat, cover, and simmer for 8 to 12 hours. The longer
you cook the stock, the richer and more flavorful it will be. However, longer-cooked stock also contains higher levels of histamines,
which can be very inflammatory. So keep your cook time to 12 hours or less until the inflammation in your body is very low (you will be able to tell that inflammation is low when your red-flag symptoms subside).
3. About 10 minutes before finishing the stock, add parsley. This will impart additional mineral ions to the broth.
4. Let the soup cool down a bit until it’s a little warmer than room temperature (or basically not too hot for you to get the chicken
pieces out). Remove the whole chicken or chicken pieces with a slotted spoon, or strain the broth. You can reserve the chicken
meat for other uses, such as chicken salads, enchiladas, sandwiches, or curries.
5. Strain the stock into a large bowl and reserve in your refrigerator and remove the congealed fat that rises to the top. Break
the soup up into batches (I use 12-ounce mason jars) and freeze most of the broth immediately, leaving in the fridge only what
you will consume over the next 2 to 3 days.
Beef Bone Broth:
Yield: 14 to 16 servings
4 pounds beef marrow and knuckle bones
1 calf’s foot (or 3 chicken feet), cut into pieces
½ cup vinegar
4 or more quarts cold, filtered water
3 pounds meaty rib or neck bones
3 onions, coarsely chopped
3 carrots, coarsely chopped
3 celery stalks, coarsely chopped
Several sprigs of fresh thyme, tied together
1 teaspoon dried green peppercorns, crushed
l bunch parsley
1. Preheat oven to 350 degrees.
2. Place the beef marrow and knuckle bones and the calf’s foot ina very large pot with vinegar, and cover with water. Let stand
for one hour.
3. Meanwhile, place the meaty bones in a roasting pan and brown in the oven. When it’s well browned, add it to the pot, along
with the onions, carrots, and celery.
4. Pour the fat out of the roasting pan, add some cold water to the pan, set over a high flame, and bring to a boil, stirring with a
wooden spoon to loosen up coagulated juices. Add this liquid to the pot with the bones. Add additional water, if necessary,
to cover the bones, but the liquid should come no higher than within 1 inch of the rim of the pot, as the volume expands
slightly during cooking.
5. Bring the pot to a boil. A large amount of scum will come to the top, and it is important to remove it with a spoon. After you
have skimmed the scum, reduce the heat and add the thyme and peppercorns.
6. Simmer the stock for 12 hours. The longer you cook the stock, the richer and more flavorful it will be. However, longer-cooked
stock also contains higher levels of histamines, which can be very inflammatory. So keep your cook time to 12 hours or less
until the inflammation in your body is very low (you will be able to tell that inflammation is low when your red-flag symptoms
7. About 10 minutes before finishing the stock, add parsley. This will impart additional mineral ions to the broth. You will now
have a pot of rather repulsive-looking brown liquid containing globs of gelatinous and fatty material. It won’t even smell
particularly good. But don’t fret—after straining it you will have a delicious and nourishing clear broth that is the ultimate tonic
for lasting and thriving health.
8. Let the soup cool down to slightly warmer than room temperature. Remove the bones with tongs or a slotted spoon.
9. Strain the stock into a large bowl. Reserve in the refrigerator and remove the congealed fat that rises to the top. Break the
soup into batches (I use 12-ounce mason jars) and freeze most of the broth immediately, leaving in the fridge only what you
will consume over the next 2 to 3 days.
Fish Bone Broth:
Ideally, fish stock is made from the bones of sole or turbot. In Europe you can buy these fish on the bone. The fishmonger skins
and filets the fish for you, giving you the filets for your evening meal and the bones for making the stock and final sauce. Unfortunately, in America sole arrives at the fish market pre-boned. But snapper, rockfish, and other non-oily fish work equally well,
and good fish merchants will save the carcasses for you if you ask them. As they normally throw these carcasses away, they
shouldn’t charge you for them. Be sure to take the heads as well as the body—these are especially rich in iodine and fat-soluble
vitamins. Classic cooking texts advise against using oily fish such as salmon for making broth, probably because highly unsaturated
fish oils become rancid during the long cooking process.
Yield: 14 to 16 servings
2 tablespoons cultured ghee
2 onions, coarsely chopped
1 carrot, coarsely chopped
½ cup dry white wine or vermouth
3 or 4 whole carcasses, including heads, of non-oily fish such as sole, turbot, rockfish, or snapper
¼ cup vinegar
About 3 quarts cold, filtered water
Several sprigs fresh thyme
Several sprigs fresh parsley
1 bay leaf
1. Melt ghee in a large stainless steel pot. Add the onions and carrot, and cook them until they are soft, about a half hour.
2. Add the wine and bring to a boil.
3. Add the fish carcasses and cover with the cold, filtered water. Add vinegar. Bring to a boil and skim off the scum and impurities
as they rise to the top.
4. Add the thyme, parsley, and bay leaf to the pot (you can tie them with twine or keep them loose). Reduce heat, cover, and
simmer for 8 to 12 hours.
5. Remove carcasses with tongs or a slotted spoon, and strain the liquid into pint-sized storage containers. Reserve in the refrigerator and remove the congealed fat that rises to the top. Break the soup up into batches (I use 12-ounce mason jars) and freeze most of the broth immediately, leaving in the fridge only what you will consume over the next 2 to 3 days.
Cheers to (and with a healthy mug of) Bone Broth!
"The Fourfold Path to Healing":
Dr. Mercola -
Additional Recipes Using Bone Broth ~
plus additional Bone Broth Links & Resources:
"My approach to broth is simple and minimalist.":
Bone Broth Latte - Breakfast in a mug!
- from Hailey Riczek:
Bones, Broth, Bliss - Bone Broth Evolves From Prehistoric Food to Paleo Drink - The New York Times:
"How Bone Broth Became Kobe Bryant's Stoneage Weapon" ...
"Bone broths have been a staple in Asian food cultures for thousands of years, ... They are considered medicinal, rich with minerals, boosting the immune system, enriching blood and supporting the kidneys. Bone broths (made of chicken, beef, pork or fish bones, for example) are prescribed in Chinese medicine":
Wilted Greens and Poached Eggs in Bone Broth:
10 Ways to Enjoy Broth Every Day:
Cook Pasta in it.
Cook Rice in it.
Use it as a base for favorite soups.
Sip a mug with your meal (aids digestion and the feeling of satiation).
In place of water to dilute baby’s pureed veggies.
To moisten and add flavor to mashed potatoes.
In white or cheese sauces if you run out of milk.
Make your own 'Cream of…' Soup.
Dehydrate it to make your own bullion.
Freeze it in ice cube trays and add just a few to your breakfast smoothie for days when it’s too hot for hot dishes.:
Chicken soup has been used to treat respiratory tract disorders, asthma and facial pain among other ailments.:
Seolleongtang - a Korean broth soup made from ox bones:
"Japan’s long-preferred cooking base of choice, called dashi, most commonly uses the carcasses and heads of fish, which contribute essential minerals such as iodine to the mix. Niboshi dashi, for example, is made from soaking small dried sardines in water, and is often the gelatinous base for miso soup, helping to naturally create that oh-so-elusive umami taste.
Historical references show that the Japanese have been boiling fish heads and using the resulting product to flavor their dishes for centuries.":
Japanese tonkotsu "has a thick broth made from boiling pork bones, fat, and collagen over high heat for many hours, which suffuses the broth with a hearty pork flavor and a creamy consistency that rivals milk, melted butter or gravy":
"In France, there are strict separations among stocks — light veal, dark veal, raw chicken, roasted chicken — but all of them are ideally of a perfect clarity, clear enough to read the date on a coin at the bottom of the pot, according to French tradition.":
"Africans customarily cook calves feet to make broth for soups and stews. Often dried fish and shrimp are added to these stews, along with meat, peanuts and vegetables. Pieces of gristly calves foot go into the pot along with everything else and are eaten with relish. American are just beginning to discover the health benefits of beef cartilage; African have enjoyed such benefits for centuries." -
Out Of Africa: What Dr Price And Burkitt Discovered In Their Studies Of Saharan Tribes
By Sally Fallon and Mary G. Enig, PhD
Also read Broth: "A Food That Heals" at:
Time to "Invest in Stock":
"Gelatin Is Blowing My Mind":
You may like this site as well (although I don't know about the marshmallows).
Video on making gelatin-rich bone broth:
and another video:
Traditional Foods Free Broth+Soup Course:
All the above is in stark contrast to canned soups!:
"When you buy soup or bouillon cubes or powdered soup or canned soup or whatever, there’s no broth in there. They are using flavorings to give you the taste of broth, but there’s none of the health benefits there. In fact, there could be some health detriments if you are sensitive to MSG and a lot of these flavorings." - Sally Fallon Morell
July 22, 2015 -
There are many identical or at least very compatible dietary perspectives that are shared between the Weston A. Price Foundation and the current Paleo perspective including that of bone broth.
"Bone broths are consistent with Paleo philosophy including bone, cartilage, gelatin, marrow, ligaments, and tendons for valuable elastin, collagen proteins, myeloid and lymphoid stem cells, amino acids glycine and proline, and minerals"
September 17th -
Over the recent months I've been very well nourished with a number of satisfying drinks (that do not require a blender)! My very favorite of these includes about three cups of bone broth which I add to several cups of a nourishing herbal tea I make plus one and a half cups of homemade kombucha (after the tea and bone broth cools down to less than 110 degrees). This drink is essentially my daily breakfast. Chef Lance also recommends bone broth for breakfast!
Sept. 21st -
The following comes from Chef Lance! -
“We were first introduced to the health tonic by a Teen Vogue fave (and former cover star) Shailene Woodley, who swears by the stuff. 'Bone broth is everything,' Shailene said in a recent interview with MTV.”
Read about it here:
and hear her sing its praises at 2:04 of this Late Night with Seth Meyers clip:
“It's wonderful. My favorite is mixed with coconut oil.”
November 28th -
"...bone broth is such an effective tool when recovering from cancer treatments."
May 31st, 2016 -
Bone Broth, Ghee and Dr. Cowan's Garden Vegetable Powders!:
"Bone broth is loaded with glycosaminoglycans (the most famous of which is glucosamine), substances that protect and heal joints, tendons, ligaments and arteries. In addition, the collagen in bone broth supports beautiful skin, nails and hair.
The gelatin in bone broth heals the gut;
Bone broth is a great source of the amino acid glycine, which helps detoxify our bodies;
Ghee (use grass-fed ghee ...) is a great source of heart-healthy omega 3 fatty acids;
Ghee also contains high levels of Vitamins A, E and D;
The butyric acid in ghee helps reduce gut inflammation ... "
Plus read all about "Dr. Cowan's Garden" extraordinary vegetable powders!
April 4, 2017 -
"Bone broth is commonly confused with broth (the quick-cooked mix of meat, bones and aromatics used to make chicken soup) and stock (a similar but more bone-heavy mixture that's often cooked for 4 to 6 hours to extract collagen from the bones), though it's closer to the latter. Many bone broth recipes say to simmer the mixture for anywhere from 14 to 48 hours, depending both on the type of bones and the patience of the cook."
May 14, 2017 -
Healing foods, foods as medicine, healing though nourishing nutrition as well as through nurturing has been a journey for me over the past forty-five years. This "journey" is part of my destiny path as a healer that began by discovering ways for self healing.
January 25, 2018 - The Power of Bone Broth with Kellyann Petrucci -
For an Emotionally-Imbued message on the virtues of Bone Broth
February 12, 2018 - "Bone Broth Powder"? -
Just discovering a line of "Bone Broth Powder" products that reminds me of the earlier lines of protein powder that were assessed by the Weston A. Price Foundation as denatured. Is "Bone Broth Powder" different" than the protein powders? I had to ask one source: "Does the manufacturing process for making your Bone Broth Powder denature the protein at all?"
March 4, 2018 -
Just discovered the following and am posting it here for your consideration:
"Drinking bone broth is a current health fad, but incorporating this broth into your diet can actually be extremely dehydrating. If you want to continue to consume this liquid, there are a few things that you can do to better support your body along the way.
In general, incorporating fresh, raw juices into your diet can be beneficial, but if you drink bone broth, bringing in daily juices is critical. Try adding celery juice, cucumber juice, or a green juice into your diet once or twice a day. Lemon water and/or a hydrating morning smoothie can be beneficial as well.
In addition, try removing the vinegar from your bone broth recipe. There is a misconception that vinegar can extract nutrients from the bones better than a high-quality water. In actuality, high-quality water by itself does a better job of drawing out nutrients, and the broth itself becomes slightly more nutritious and not quite as dehydrating.
When you are making your own bone broth, forgo tap water and use high-quality water instead. Tap water contains fluoride and chlorine, which will interfere with the extraction of all the minerals that you’re trying to acquire inside the bone marrow. These chemicals cancel out the minerals you’re trying to receive and make your bone broth worthless. Make sure to simmer the bones in a solid cooking simmer, and avoid having them rest in lukewarm water. These are just a few critical tips you can implement if you wish to continue drinking bone broth that are not understood even among the bone broth experts."
March 11, 2018 - Got a "Happy Brain"? Get Bone Broth! -
"Bone broth is rich in protein, collagen, gelatin, amino acids, minerals, vitamins, and it is delicious! Bone broth has been used for thousand of years in Asian and European cultures. It is known for having healing qualities that can restore the body and soul. The protein in bone broth is an easy way to digest protein because the body does not have to work hard to digest it. The collagen in bone broth will restore from the inside out - the collagen builds up bone, muscle, ligaments, skin, hair, and nails. The amino acids strengthen the brain and make for 'happy brain' by helping fire off neurotransmitters.
March 13, 2018 -
There are eleven mentions of cartilage above here so far and following is a more complete presentation:
Can you regenerate your cartilage? -
Most people believe it’s inevitable for cartilage to go downhill with aging, and that regeneration is improbable if not impossible. Cartilage, after all, doesn’t have its own blood supply to bathe damaged tissue and provide factors promoting regeneration.
Yet I’ve heard from hundreds of people who not only say they have regenerated their cartilage but can prove it. Many of these people have healed old knee injuries and even painful joints caused by osteo- or rheumatoid arthritis. Some had lost so much cartilage that they were experiencing the pain of bone on bone. Many saw knee surgery in their future.
WHAT WAS THEIR SECRET?
Cartilage-rich bone broth. And Vital Proteins Cartilage/Collagen supplement.
Bone broth alone is usually not enough. But if you’d like to try it, you’ll need at least three cups a day of a properly made bone broth that has been cooked from cartilage-rich joint bones. If you’d rather not make that much bone broth for yourself, I recommend Lance Roll’s Flavor Chef brand.
Bone broth is wonderful as the dietary foundation. But a diet rich in broths, soups and stews is better for protecting the health of your cartilage over a lifetime than for regenerating cartilage that has already been seriously damaged. If that’s your case, the fastest and most reliable way to regenerate cartilage is by taking 12 caps a day of Dr. Kaayla Daniel’s Cartilage/Collagen, a product inspired by the research of the late Dr. John F. Prudden. Don’t expect a quick fix. Slow and steady is the way it works, and Dr. Prudden said to expect to wait at least four months. In our speedy modern world that may not be “fast” but it sure beats “never.”
WHO WAS DR. PRUDDEN?
John F. Prudden MD, DSci lived from 1920 to 1998 and will forever be known as “The Father of Cartilage Therapy.” He was a “doctor’s doctor” who worked with the best and brightest scientists and physicians of his time, published impeccable research in the most respected medical journals, and won the coveted Linus Pauling Award in 1995.
March 20, 2018 - More "Broth is Beautiful" -
"When broth is cooled, it congeals due to the presence of gelatin. The use of gelatin as a therapeutic agent goes back to the ancient Chinese. Gelatin was probably the first functional food, dating from the invention of the 'digestor' by the Frenchman Papin in 1682. Papin’s digestor consisted of an apparatus for cooking bones or meat with steam to extract the gelatin. Just as vitamins occupy the center of the stage in nutritional investigations today, so two hundred years ago gelatin held a position in the forefront of food research. 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. Although gelatin is not a complete protein, containing only the amino acids arginine and glycine in large amounts, it acts as a protein sparer, helping the poor stretch a few morsels of meat into a complete meal. During the siege of Paris, when vegetables and meat were scarce, a doctor named Guerard put his patients on gelatin bouillon with some added fat and they survived in good health."[1-A]
[1-A] Why "Broth is Beautiful"!:
[1-I] faulty link
 Chapter 12 is "Stocks".
The "fonds de cuisine" apply to other cultures in addition to French. Consider the Japanese cuisine:
"It is not for nothing that virtually all traditional cuisines included bone broth as the centerpiece of their cooking." Dr. Tom Cowan, author: "The Fourfold Path to Healing" (See Links)
 I had previously noted that bone stocks are the preeminent culinary cornerstone throughout the history of traditional foods. Price-Pottenger Nutrition Foundation, Jessica Prentice and others concur about this. On July 3, 2015 I realized that the "search term" phrase to use is: "fonds de cuisine":
The above blog post includes mention of French physicist Denis Papin who invented a high-pressure cooker in 1679 for extracting fats from bones.:
Glycine is needed for the synthesis of glutathione – a crucial liver detoxifying agent:
"The most commonly used food additive worldwide (sodium benzoate) must get detoxified … by getting linked up with glycine, or 'glycinated'. Another commonly encountered substance that requires glycination is asprin. Chemically known as acetylsalicylic acid, asprin belongs to the salicylate family of molecules, and the entire famly must be detoxified in the liver using glycine and the glycination process.":
Also: "Glycine is one of the few amino acids that helps spare glucose for energy by improving glycogen storage. It is important in brain metabolism, where it has a calming effect. Glycine is a simple amino acid needed for the synthesis of the hemoglobin molecule, collagen, and glutathione. It can also be converted to cre-atine, which is utilized to make DNA and RNA. Glycine is useful in healing wounds (orally or in a cream) and treating manic psychological states or problems of muscle spasticity. When the blood fats or uric acid levels are high, it helps to clear or utilize these substances. Glycine may also be helpful in reducing gastric acidity":
Learn more: http://www.naturalnews.com/040493_bone_broth_immune_health_nutrients.html#ixzz3ey2NfsKx
 "Its function in the body is, amongst other things, to bind water and to lubricate movable parts of the body, such as joints and muscles. ... Hyaluronic Acid ... has a half-life (the time it takes for the molecule to get broken down and excreted from the body) of less than 3 days and possibly even as little as one day in the skin. For this reason, it is imperative that the body continually replenish itself with HA. " Good reason to include bone broth (in one form or another) as a daily part of the diet!
Also - Natural Sources of Hyaluronic Acid:
"The best source of hyaluronic acid is seaweeds, in particular kelp, although ... sweet potato, avocado and mango are other good sources. Hyaluronic acid is commonly found in animal cartilage, so chicken wings and fish soup would be good animal sources.":
Get and cook the whole chicken! Add kelp to your bone-broths and soups.
 "...juices that are made and then consumed within approximately 30 minutes to one hour still have high levels of vitamin C. This is because vitamin C is a very unstable vitamin; it breaks down easily due to heat, light or liquid. ..."
Juice lemons, red peppers and/or broccoli and add to your soup or broth just before serving for an extra dose of vitamin C. Also, in regards to "colds" or the like - if you can induce a sweat before the meal this also will support the body's natural healing/cleansing process. Traditional cultures that include sweats follow this protocol. An infared sauna could be ideal. Or a hot bath with epsom slats and essential oils can be very effective.
Fresh lemons and oranges are high in vitamin C. If you want to use the juice of these fruits, buy a citrus juicer (available at most department stores rather inexpensively) and make the juice fresh. And remember: don’t pick off the “white stuff”. The white part of these fruits contain nutrients (called bioflavonoids) that make the benefits of the vitamin C go approximately 33% farther.
Tip: Fresh lemon juice can be taken in warm water first thing in the morning after rising. This helps to cleanse the liver and move the bowels.
Red peppers and broccoli also contain lots of vitamin C – actually they contain 3-4 times as much as oranges! When cooking, be sure to steam lightly as opposed to boiling or cooking on high heat. Or even better yet, eat them raw!
The strawberry is another fruit that is high in vitamin C, but many people complain about getting hives from strawberries. This is usually due to the fact that they are not vine-ripened. If you have this reaction, try running hot water over the berries and then immediately run cold water over them. This removes the “fuzz” from the surface of the strawberries, which is thought to be the cause of the hives.
I’m sure this one is news to most people: the guava fruit contains approximately 9 times the amount of vitamin C as an orange! Guava also supplies vitamin A, phosphorus, calcium, iron and B vitamins. Guava fruit is native to South America and is soft when ripe. Although guava can be prepared into sauces and chutney, you will reap the vitamin C benefits if you eat the fruit raw.
 See: "GET THE BASICS OF THE WISE TRADITIONS DIET" at the bottom of this page:
Bone Broth, Jewish penicillin, minerals, Digestion, healing, bones, teeth, connective tissue, collagen, calcium, Gelatin, bone healing, stem cells, immune system, longevity, health, red blood cells, medicine, liver, glycine, colloidal, nourishing, cuisine, fonds de cuisine, Shailene Woodley, cancer, ibs, colds, Osteoporosis, Bone Broth Powder, cartilage, functional foods, intracellular structuring of water
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