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Sunday, 19 April 2015

WHY YOU SHOULD BE DRINKING BONE BROTH!

Bone broth is the uber-trendy drink that is taking the country by storm!

Gwyneth paltrow diet bone broth
Image result for photo of bone broth and gwyneth paltrowBone Broth
It's the drink that everyone from Gwyneth Paltrow to Elle MacPherson is talking about and they are sipping their way to youthfulness - it actually turns back the clock.  It is being touted by celebrity nutritionists and the fashion set as the new "green juice".
Bone broth is actually one of the oldest healing and anti-aging foods on the planet - it has been used in Chinese Medicine for thousands of years and is always recommended after childbirth.  Now it is being touted as the latest anti-aging and weight-loss drink. Current science and hundreds of generations of healers agree on its magical qualities.

Bone broth is packed with anti-aging ingredients.  It contains the minerals of bone, cartilage and marrow in a form that is easy to assimilate and healing to the gut.  Here are a few:
  • Collagen.  Structural protein to build strong skin, protect against aging and wrinkles.  Dietary collagen mainlines directly to your cells.  It also reduces inflammation and is beneficial for your digestive tract.  A great way for those with inflammatory bowel conditions to ease symptoms.
  • Glycine.  Our bodies are bombarded with toxins each and every day that age us.    Glycine helps our liver rid these toxins from our bodies, re-energising and de-aging our cells in the process.
  • Minerals.  Bone broth is a power-house of minerals and its chemical composition make them bio-available.
  • Glycosaminoglycans, including glucosamine, chondroitin and hyaluronic acid, keep joints young and flexible.
Bone broth is better than any pill, serum or potion in the anti-aging game.  It costs next to nothing. Think about this:  It is the ultimate re-cycling project - how many  anti-aging treatments can you make in your own kitchen from stuff you would normally throw away?

What do you have to lose?  Give it a try - have one cup a day and see the difference in within weeks.
recipe for pho from www.taste.com.auIf you are trying to lose weight make two days a week "bone broth" days and watch the weight fall off.  Plus you will start to look years younger.

I have included a recipe plus some links to others.  Try roasting the bones in the oven first or make Vietnamese Pho - one of the original bone broth soups.  

I was in Vietnam about 14 months ago and discovered a great jazz club and the most amazing sax player.  Here is the link to Tran Manh Tuan.  This musician is amazing - he won a scholarship to the Berkeley College of Music in America.  


http://www.marksdailyapple.com/cooking-with-bones/#axzz3Rhsdkxlg

Miracle food: Sally Fallon Morrell's new book is titled, Nourishing Broth: An Old-Fashioned Remedy for the Modern World
Miracle food: Sally Fallon Morrell's new book is titled, Nourishing Broth: An Old-Fashioned Remedy for the Modern World
Bone Broth Soup
Drink 1 to as many cups per day as you want or need. Use it to cook rice, saute your veggies, too.
Ingredients
3-4 pounds organic, grass fed oxtail and/or beef thigh bone (may have meat attached)
Two inches of ginger root (cut into thick circles)
2 or 3 whole onions, thick sliced
3-5 scallions bulbs; save the chopped green stalks for garnish
1/4–1/2 cup of your favorite fresh herb (cilantro, parsley, thyme or rosemary)
1 Tbsp coconut or sesame oil
3-4 bay leaves
1/4 cup of apple cider vinegar or coconut vinegar (this helps to draw the minerals out of the bones and into the broth)
Mined or Himalayan sea salt
Optional: Celery stalks (few stalks cut into smaller pieces), some garlic (great antibacterial properties).
Directions
Bring a large stockpot of water and bones to a rolling boil. It should be large enough to cover all the bones. Boil for about 10 minutes. This will clean the scum off the bones. Dump the water.
Cover the bones with fresh 6-8 quarts of filtered water, add ginger, scallion bulbs, onions, and 1/4 cup of apple cider vinegar. Bring to a boil again, and then reduce to simmer. Cover the pot and gently cook for 6-8 hours, occasionally skimming the fat and residue off the top. Add water as necessary.
In the last half hour, add the oil. Add herbs in the last 15 to 5 minutes, depending how hardy they are. (Rosemary earlier, parsley last minute.) And add salt to taste just before you turn off the heat.
Once it cools down, put it in the fridge. When the fat hardens, remove it and strain the rest to enjoy. (Some recommend you eat the gelatin, but March does not.) Store in a tightly covered jar, if possible.
(Note: The soup can also be boiled down until it is very concentrated and then put into ice cube trays and frozen. The cubes can be stored in a plastic freezer bag and used as bullion. They keep well for a couple of months.)

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