Do you like soup?
Have you heard of bone broth?
Almost every culture throughout history has used bone broth for its nutritional significance, health benefits and rich flavor. Ancient Chinese medicine uses bone broth to strengthen the kidney and support the digestive system. The term “Jewish penicillin” is used to describe homemade chicken soup, which is known to inhibit cell inflammation and mitigate cold symptoms. And then there’s the English, who have sipped beef tea, or beef broth, since the Victorian era.
Noticing a trend???
A study of chicken soup (broth) conducted by the University of Nebraska Medical Center found that the amino acids that were produced when making chicken stock reduced inflammation in the respiratory system and improved digestion.
Nutrition researcher, Sally Fallon, explains:
“Stock contains minerals in a form the body can absorb easily – not just calcium but also magnesium, phosphorus, silicon, sulfur and trace minerals. It contains the broken down material from cartilage and tendons – stuff like chondroitin sulphates and glucosamine, now sold as expensive supplements for arthritis and joint pain.”
Sally Fallon explains that most store-bought “stock and “broth” today aren’t “REAL.” Instead, they use lab-produced meat flavors in bouillon cubes, soup and sauce mixes. Also, manufacturers began using monosodium glutamate (MSG), which is recognized as a meat flavor but in reality is a neurotoxin.
Bone broth, however, is homemade stock made from animal bones such as fish heads or oxtails and is known as a superfood. The point is to simmer the bones (typically from one animal) in water for hours or days. The cooking process breaks down bones and connective tissues – including proteins, minerals and fat – that heal the body in various ways. The longer you cook it, the more nutritious it gets and the better the product breaks down and pulls out all the nutrients.
Click on the link below for a helpful chart of the health benefits of bone broth:
Click on the link below for Meat Stock and Bone Broth recipes from Min’s Kitchen:
Kaayla T. Daniel, “Why Broth is Beautiful: Essential Roles for Proline, Glycine and Gelatin,”
Weston A. Price Foundation. http://www.westonaprice.org/food-features/why-broth-is-beautiful (accessed 18 June 2013).
Kaayla T. Daniel, “Taking Stock: Soup for Healing Body, Mind, Mood, and Soul,” Psychology Today http://www.psychologytoday.com/blog/naughty-nutrition/201202/taking-stock-soup-healing-body-mind-mood-and-soul (accessed 20 February 2012).
University of Nebraska Medical Center. “Chicken Soup for a Cold” http://www.unmc.edu/publicrelations/chickensoup_newsrelease.htm (accessed 21 October 2011).