Now I am still blowing my nose, my ears pop and I am coughing. My energy is still pretty low but I am able to get a few things done every day which is really nice for someone who loves to cross things off the list of 'to dos'. But one of the first things I am going to do when my energy has completely returned is to restock the freezer with life saving bone broth.
Here are some facts about real bone broth/stock
- Stock contains minerals in a form the body can absorb easily—calcium, magnesium, phosphorus, silicon, sulphur 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.
- Fish stock made with fish heads and carcasses provide iodine and thyroid-strengthening substances.
- When broth is cooled, it congeals due to the presence of gelatin. Gelatin is a hydrophilic colloid, which means that it attracts and holds liquids, it facilitates digestion by attracting digestive juices to food in the gut. Historically, gelatin has been found to be useful in the treatment of a long list of diseases including peptic ulcers, tuberculosis, diabetes, muscle diseases, infectious diseases, jaundice and cancer. Babies had fewer digestive problems when gelatin was added to their milk.
- Gelatin, when ingested, pulls toxins out of the body and helps to clear illnesses. It also helps to heal the body and can reduce allergies.
Prepared foods, canned soups and stews contain MSG, often found in ingredients called hydrolyzed porteins. The fast food industry could not exist without MSG, tricking the taste buds into eating bland, tasteless, and nutrient poor 'food'.
When homemade stocks were pushed out and the thickening effects of gelatin could be mimicked with emulsifiers - an important source of minerals disappeared and the health benefits were lost. More serious, however, are the problems posed by MSG. In 1957, scientists found that mice became blind and obese when MSG was administered by feeding tube. In 1969, MSG-induced lesions were found in the hypothalamus region of the brain. Other studies all point in the same direction--MSG is a neurotoxic substance that causes a wide range of reactions, from temporary headaches to permanent brain damage.
So how do you make wonderful good for you broth/stock?? You have come to the right place. In this post I will cover beef stock
Beef Stock/Bone Broth
7-8 pounds of beef bones (including marrow, knuckle and meaty bones)
4 or more quarts cold filtered water
1/2 cup vinegar
3 onions, coarsely chopped
3 carrots, coarsely chopped
3 celery stalks, coarsely chopped
several sprigs of fresh thyme, tied together
l bunch parsley
Simmer stock for at least 12 and as long as 72 hours. Just before finishing, add the parsley and simmer another 10 minutes. You will now have a pot of rather repulsive-looking brown liquid containing globs of gelatinous and fatty material. It doesn't even smell particularly good. But don't despair. After straining you will have a delicious and nourishing clear broth.
Remove bones and strain stock into a large bowl or pot. Let this cool and then refrigerate. Doing this will let the fat rise to the top and congeal making it easy to remove.
So I have been sipping my cold/flu away with cups of bone broth, and avoiding sugar and wheat and a few batches of soup. This most recent time I used some of the broth to make French Onion soup. But I will save that recipe for a later date.