Bone Medicine - The Many, Many Benefits of Bone Broth!
Over a dozen health benefits from "Jewish penicillin" AKA bone broth along with supporting articles & Free Broth+Soup Course!
Date: 9/15/2009 3:21:50 AM ( 6 y ) ... viewed 12011 times
"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."
Why "Broth is Beautiful"!:
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."
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.":
Just discovered "Allison Siebecker" tonight via the "Digestion Series" produced by "Undergraound Wellness".
(Chef Lance was also on the "Digestion Series"!)
The Benefits of Bone Broth
by Lance Roll
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.":
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.
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.
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. -
"... 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. ...":
13. Those cultures that have included bones and/or bone broth have lived the longest and the healthiest.
Chef Lance offers several articles here:
Lance Roll, CEC, HLC1
The Flavor Chef
"Love is the Ultimate Spice"
"... bone broths ... are broths that are made from boiling bones. Bones are a lot more than just calcium. They contain a lot of the connective tissue protein collagen. This 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 and 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.":
By permission - Kalidasa Productions, 1700 Shattuck Ave. #252 , Berkeley, California 94709, USA
"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."
"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
"... 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! ...":
Also read Broth: "A Food That Heals" at:
Time to "Invest in Stock":
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.
Related: "Gelatin Is Blowing My Mind":
There's a possibility that I may add yet another "Benefit of Bone Broth" having to do with stopping tooth decay by re-mineralizing the teeth!
Video on making gelatin-rich bone broth:
and another video:
Update Nov. '11 -
Now for the contrast!:
Update Dec. '11 - Traditional Foods Free Broth+Soup Course:
Update August, 07, 2012 -
"... 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 ...":
Update August 18, 2012 -
"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"):
Added May, 12, 2014 -
"Your Bones! - Got Elasticity?
Osteoporosis And The Calcium Myth by Dr. Dale Jacobson DC":
May 28th -
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:
May 28th -
Another excellent site with a video interview (that might not last long):
November 16th -
And Now: "The Book"!!!:
"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 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.
... 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."
Read the transcript at:
February 27, 2015 -
You may like this site as well (although I don't know about the marshmallows).
Dr. Mercola -
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 nutrients depends on the activation of healthy fats. There is also the satiety factor that comes most especially when the healthy fat is present 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'm now contemplating singing 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?"
Also from Jessica Prentice:
"My approach to broth is simple and minimalist.":
Plus Chicken Broth:
April 24th, 2015 -
If you are taking calcium for your bones then did you know you also need K2?:
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."
Cheers to (and with a mug of) Bone Broth!
Chapter 12 is "Stocks".
The "fonds de cuisine" apply to other cultures in addition to French. Consider the Japanese cuisine:
"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.":
"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"
 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 however I was surprised not to find search results for "traditional culinary cornerstone" or "nourishing traditional cornerstone". Search terms: "traditional culinary foundation" gave me just 7 results that I nevertheless appreciate and will probably check out five of these. Now July 3, 2015 I realize that the search term to use is: "fonds de cuisine":
Bone Broth, Jewish penicillin, minerals, Digestion, healing, gastro-intestinal, bones, teeth, connective tissue, collagen, calcium, Gelatin, bone healing, stem cells, immune system, longevity, health, broth is beautiful, red blood cells, medicine, liver, glycine, colloidal, nourishing broth, cuisine, fonds de cuisine
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