Bone broth and meat stock are commonly used interchangeably even by chefs – this information relates to Traditional foods as opposed to the culinary definition. Where the bones are sourced from is really important so get the best you can – grass-fed, grass-finished is optimal – Healing foods need to come from ‘clean’ sources. It turns out Grandma really did know best and now science confirms that bone broth and meat stock are healing elixirs. Grandma didn’t consume processed foods and was intuitively tuned to creating nutrient dense foods – foods that were made with love and care and nourished the body and the spirit. Homemade broth contains minerals and nutrients that the body can easily identify and absorb. Bone broth is one of the cornerstones of basic health and healing in my opinion. Cultured and properly prepared foods along with exercising free will are crucial as well. The more we do to heal ourselves the greater the chance of optimal health. Bone broth has been used to heal and nourish for thousands of years in many cultures around the world. “Eat what ails you” – an interesting old piece of folklore and similar to the homeopathic philosophy “Like cures like”. Modern research proves that when we eat a specific part of an animal it nourishes the same part of our body. Another old adage is “You are what you eat” but it is more accurate to say “You are what your body absorbs”. We are sponges – what do you want to soak up?! Ø  A note on Meat Stock – if you have any nervous system issues you will need to begin with meat stock (stay posted).

Beef and Lamb broth

Beef and Lamb broth

Skim the scum

Skim the scum

Liquid gold

Liquid gold

 

GELATIN – the end result and the goal of making BROTH:

  • Gelatin is the food term referring to extracted collagen (there are no plant sources of gelatin).
  • Gelatin from homemade broth is superior to commercial gelatin (which is mostly derived from skin).
  • Contains building blocks of cartilage and connective tissue.
  • It is a digestive aid.
  • Treats hyper & hypo-stomach acidity, colitis and Crohn’s, blood disorders, diabetes, muscular dystrophy, painful joints, diabetes, cancer, heart ailments…
  • Is a home remedy for joint pain.
  • Is not a complete protein but acts as a protein sparer – important during fasting or during rapid weight loss from illness so the body doesn’t cannibalize itself.
  • Fights infections and inflammation – very supportive to immune system
  • Used as infant formula and for those who are dairy intolerant
  • Is an electrolyte.

IMPORTANT COMPONENTS OF GELATIN

COLLAGEN:

  • Needed for building bones, cartilage, skin, arteries, corneas, placentas – ALL connective tissue in the body
  • Supports joints and ligaments (including the ones that hold teeth in place).
  • Reduces cellulite (cellulite is from a lack of connective tissue – not from having too much fat).
  • Helps to relieve joint and muscle pain – used in treatment rheumatoid arthritis.
  • Protective to the lining of the stomach and beneficial for gastric ulcers.

MINERALS FROM THE BONE:

  • Easily absorbed calcium, magnesium, phosphorus, silicon, sulphur and other trace minerals – so important in our mineral deficient modern diet

MARROW:

  • Gelatin contains the stem cell factors from the red marrow which support your own immune function and blood cell formation.

CARTILAGE:

  • Reduces joint pain and inflammation.

Ø  Cartilage – recently has been used for treatment of bone disorders and cancer.

AMINO ACIDS:

  • Amino acids are the building blocks of proteins which play a crucial role in formation of almost all tissues and cells and biological processes.
  • Essential for wound healing and tissue repair.
  • Amino acids proline and glycine + hydroxyproline are used to manufacture our own collagen.
  • Glycine and proline are abundant in bone broth. They are involved in many processes crucial to a healthy body and brain and they are anti-inflammatory.
  • Involved in liver detox, regulating blood sugar, decreasing anxiety, proper digestion (and help villi to heal and grow).
  • Needed for strong bones and teeth, healthy skin and cartilage, muscle growth and repair, wound healing, RNA/DNA production.

Edgar Cayce (the “Sleeping Prophet” whose extraordinary psychic readings have often anticipated modern medical science by decades) had good things to say about gelatin and digestion. In his readings he recommended that gelatin be consumed to help the assimilate vitamins, assist in gland function and optimize energy and health and that raw vegetables and salads should be eaten with gelatin.   And one more really important note – Fat-soluble activators (vitamins A & D) are crucial for the assimilation of amino acids and are found exclusively in animal fats. This is why we put cream in borsht and gravy on meat and potatoes. Include other sources of vitamins A and D in your diet, such as butter, egg yolks and cod liver oil – and enjoy!!   Never reheat in the microwave – it becomes toxic!

HOW TO MAKE BONE BROTH                                                                                                    (processing times vary depending on the type and size of bone used):

  1. Soak bones in water plus a little vinegar to assist in the release of minerals.          -Roast meaty bones from beef, lamb, bison etc. for improved colour and flavour (larger bones – longer cooking time).                                                                                            -fish bones don’t require the sit time                                                                                                    – if using a whole chicken or bones with meat, roast for the same reasons.
  2. Bring the water to a boil and skim the scum (may contain toxins and important for flavour). Add a variety of vegetables and herbs and allow to simmer/roll 6-72 hours (depending on the type of bone and desired result). When the connective tissue has dissolved, the broth is done.
  3. Strain the broth from the bones and vegetables. Once chilled it should be ‘jelly-like’. It will keep in the fridge for about 5 days – longer if re-boiled. Leave the layer of fat on top to ‘seal’ it and it will keep much longer.

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