Bone Soup / Broth - Meat Recipe
A very Important Healing Food:
You are probably looking at this webpage because you have heard of the many attributes of Bone Soup, as there are many success story, mentioning bone broth as one of the diet essentials which has helped put lupus into remission or many other disease in check. A number of healing diets recommend bone broth daily for people with autoimmune disease.
So, what it is it, and what makes it so special?
Made from slowly simmering a variety of bones, this broth becomes filled with bone marrow, collagen, gelatin, glycine, proline, hyaluronic acid, chondroitin sulfate, calcium, phosphorus, magnesium, and potassium. If those words sound familiar, just step into the vitamin section of your local health food store and you’ll see them on the sides of bottles. Bone broth is a food that acts like a supplement, helping to maintain healthy bones, glowing skin, pain-free joints, and supporting the cellular processes that happen throughout our bodies every second of every day. What is more foundational than that?
“Bone broths provide building blocks for the rapidly growing cells of the gut lining and have a soothing effect on any areas of inflammation in the gut. That is why they aid digestion and have been known for centuries as healing folk remedies for the digestive tract.” – Dr. Natasha Campbell McBride
In other words, bone broths help to heal a leaky gut and its connected autoimmune condition.
Which bones do you use?
You can use any variety of bones you want, from fish, chicken, beef, lamb, pig, bison, deer, you name it. Ideally you want some with a little meat on them (for added flavor), some with bone marrow (a nutrient dense superfood found in the larger/longer bones), and some that are gelatinous (oxtail, knuckles and feet), because gelatin is especially helpful in digestive healing.
How do I get my broth to gel?
If your broth doesn’t gel, it’s not a failure. It’s still full of wonderful nutrition. Gelling is the result of two factors: (1) The bones you choose. Feet, knuckles and oxtail are especially gelatinous. (2) How diluted your broth is. At the end of your cooking cycle, you can remove the cover and increase the heat slightly to simmer for the final hour. This evaporates some of the water and concentrates the broth, often giving you the gelled look you’re seeking.
Where do you get the bones?
Save any that you cook (from t-bone steaks, ribs, pork chops, roast chicken, etc.) and you can make a bone broth from the blend. You can also buy bones inexpensively from your local farmer, butcher shop, asian market, or the meat counter of your grocery store. Sometimes they’re sold as “soup bones,” other times they’re labeled “pet bones.” Here’s what a few of them look like (oxtail is my favorite – it brings a rich flavor to the broth):
3 pounds of bones (ideally: some meaty, some marrow, some gelatinous)
* These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any disease. This information is nutritional in nature and should not be construed as medical advice. This notice is required by the Federal Food, Drug and Cosmetic Act.
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