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Bone Soup: Miracle Food
By Ben Fuchs
Bone Soup: Miracle Food
It’s no secret that most people don’t get adequate nutrition through their daily food consumption. I spend much of my time educating folks about the nutritional supplementation we need to add to our diets to achieve longevity and vitality. There are a few foods, however, which stand out for their nutritional value, that I consider to be “superfoods”, and that can be included generously in the diet to great effect. One of my favorites is Bone Soup.
Bone Soup, made from chicken, beef, lamb or turkey, is a traditional food found in many cultures with a long history as a source of nourishment. While it is most commonly known as “Jewish Penicillin,” because of its powerful cold and flu-fighting powers, there are numerous health benefits received by consuming bone soup that make me wonder why people don’t drink it every day.
Bone Soup contains vitamins and minerals that have been shown to give the immune system a significant boost. In addition, long chain saccharides, the healthful kind of sugars, within the soup are perfect to ease all ailments of the joints and muscles. This makes bone soup especially helpful when healing from surgery or broken bones, and a perfect recovery food for athletes, and everyone else who ever has muscle aches. Bone stock also contains healing substances that soothe, coat and rebuild the digestive tract, which is perfect for treating ulcers and intestinal problems. Finally, the broth contains skin-friendly amino acids and moisture factors that reduce wrinkle formation and keep skin soft and hydrated from within.
Chinese Pork Bone Soup (Gar Dook Mu On Tom Made Bur).
Basically, Bone Soup is a liquid food derived from the dissolution of animal bone, tendon and meat components in water. Prolonged simmering, known by culinary experts as “reducing,” allows cartilaginous factors of the animal parts to solubilize in the broth. In this process, long chain sugars co-mingle with protein-sulfur components to create glucose amino glycans, and form a gel matrix within the water. This process traps the minerals released from the bone, which include calcium, magnesium and potassium, into a type of suspension called a colloid. This colloidal gel system has an electrical nature that vivifies the liquid and enhances the biological value of the nutrients carried within it.
Bone soup is easy to make. To get the maximum benefit from bone soup, it’s best to prepare the soup with oils, spices and vinegar. One way to start the soup is to place your favorite spices and some oil or butter in the bottom of a large soup or spaghetti pot. Apply very slight heat until the spices dissolve within the oil. This allows active components in the spices to release into the oils, enhancing the medicinal properties of the oil.
Drop your bones into the pot and top them off with water. You can use just bones or a whole cooked chicken or turkey, if you want to add more protein. Add a splash of vinegar, or lemon or lime juice, to help release the nutrients from bones. Cover and simmer for several hours. Fish requires only a few hours of simmering, while chicken bones can be stewed up to 12 hours and thicker bones of beef shank may be rendered for 24 hours. If you use a pressure cooker you can save time.
Next, strain the soup to discard the bones and parts you don’t want to consume, and salvage the broth. Next you may add vegetables or more spices, and that’s it. If you make extra broth, it can easily be frozen and saved for later.
Bone soup is as much a nutritional supplement as a delicious food. It’s a considerable source of vitamins, minerals, amino acids, proteins and anti cancer compounds, all in a bio-electrically active, easy to absorb form. All told, it’s nutritionally packed, inexpensive, easy to make and a valuable, tasty part of a healthy lifestyle.
About the author
I'm Ben Fuchs, a nutritional pharmacist from Boulder CO. I specialize in using nutritional supplements where other healthcare practitioners use toxic pharmaceutical drugs. I look at the human body as a healing & regenerating system, designed divinely to heal & renew itself on a moment to moment basis. "Take charge of your biochemistry through foods and supplements, rather than allow toxic prescription drugs to take charge of you."
*** freeze into ice cubes and serve daily to your dog
Dr. Becker DVM Demonstrates How to Make A Bone Broth
One of the most important supplements you’ll need to add to your dog’ meal is calcium. If dogs had the ability to chew on a good bone every day, they would be scraping off bits of bone that then would be broken down in the their body and used to strengthen their own bones and teeth. It’s the job of the parathyroid to regulate the amount of calcium and phosphorus in the blood. If a diet is deficient in calcium, the parathyroid will go looking for it in your dog’s bones. When the parathyroid starts secreting extra hormones in order to balance the calcium-to-phosphorus ratio, it creates a condition known as secondary hyperparathyroidism.
This disorder can cause permanent damage to the skeletal system, arthritis, and even broken bones. Extra calcium will be excreted in the urine, but while it’s in the body, excess calcium inhibits the absorption of phosphorus. So don’t overdo a good thing. By diverting eggshells from the compost bin you have an inexpensive and easy solution to providing your dog the appropriate amount of calcium. It requires only a couple of teaspoons of Eggshell Powder to balance out the phosphorus in most diets and this recipe will make about 12 teaspoons, each with about 1800 milligrams of calcium.
12 eggshells, cleaned and dried
• Once clean and dry, eggshells can be left at room temperature in an airtight container until you save enough to make a batch.
• Preheat the oven to 300F.
• Spread the eggshells evenly on a baking sheet and bake for 5 to 7 minutes. The eggshells will still be mostly white or brown, but might have a light tint, which is okay. Baking eggshells any longer can produce an unpleasant smell.
• Allow the eggshells to cool, then grind in a blender or clean coffee grinder for 1 minute, or until you achieve a very fine powder with no sharp edges.
• Store at room temperature in an airtight container for up to 2 months. We store ours in our freezer.
Amount to feed: Eggshell Powder should be added to homemade diets at approximately 3/4 teaspoon per cup of prepared food.
Yield: 12 teaspoons.
This recipes is from a new cookbook we’re loving, Feed Your Best Friend Better: Easy, Nutritional Meals and Treats for Dogs (Andrews McMeel Publishing, 2012) by Rick Woodford, aka “the dog food dude.” We highly recommend checking it out for its inspiring, easy, super-healthy, vet-approved recipes your dog will adore.
- See more at: http://moderndogmagazine.com/articles/diy-eat-eggshell-powder/28465#sthash.HkhkvtbA.dpuf