Last week I proposed a practical first step toward transitioning from our modern diet to a more traditional diet…
the diet that societies enjoyed before the introduction of sugar, the industrial revolution, the rise of the big food giants, and the chemical revolution…
before the manifestation of all the chronic health issues we see today – diabetes, heart disease, obesity, cancer, autoimmune disorders…
Making your own dressing is an easy way to begin cutting sugars and vegetable oils and replacing them with REAL food.
Would you like another valuable step? One that does not involve cutting something out of your diet?
Make no bones about it, bones are in.
All traditional cultures consumed bones in some way. They may have ground them up and made a paste, fermented them, or made bone broth.
Why did cultures savor bones? Instinctively they knew bones nourished them.
I am game for learning the ground-up bones and fermenting traditions, but for now let us just keep it simple and talk about bone broth.
What are some of the nutrients and benefits that bone broth provides us?:
- Calcium (You would have to consume 8 cups of broccoli daily to get your RDA of calcium.)
- Collagen (It improves the integrity of your collagen, which in turn improves skin health and decreases inflammation in the digestive tract.)
- Detoxification (By helping you detoxify, chicken broth is helping you get over your cold and make you feel good.)
- Dopamine level regulation (i.e. It is a mood stabilizer, perhaps much more effective and nourishing than chocolate or coffee. Can you imagine not having caffeine and sugar cravings just because you started consuming bone broth?)
- Immune system support
- Gut health (Note: Broth does not provide the same gut healing that meat stock can provide, but I will discuss this issue in a separate blog.)
- Blood sugar balance
- Muscle building
- Healthy bones and joints
- Smooth skin
- Overall healing
- Hydration (It is full of electrolytic minerals.)
- Extension of the family’s food budget (It is a “protein-sparer,” meaning when you consume broth with a meal, you will utilize the protein more efficiently, which reduces the amount you need to eat.)
And what does one do with broth?
- Pour it in a mug, add a pinch of sea salt, sit down, relax, and sip away
- Use is as the base for all soups and stews (You can put just about anything in soups and stews, they stretch a long way, and they are filling and richly satisfying.)
- Use it to cook veggies, grains, and legumes (In addition to making soups and stews, I enjoy simmering my vegetables in broth or stock and then pouring that liquid into a mug and drinking it with my meal.)
- Use it to make gravies and reduction sauces
- You can even use it to make popsicles (from a fellow CGP, “We just add the broth to our regular popsicle recipes which tend to be a mix of whatever berries, greens, etc that we have handy. I also usually add avocado to them. Blend them all up and freeze.”)
What is more, bone broth is extremely simple to make!
But can’t I just buy some broth at the store?
Commercial broths and powders will not have the same nutrient density as homemade. Manufacturers do not take the time to extract the flavor and nutrients through long simmering. Hence, they add in artificial flavors.
Also, you do not know where the meat/poultry comes from when you buy commercial broths. Even organic can come from a CAFO (Concentrated Animal Feeding Operation).
There are a few frozen broths that are acceptable but they are going to be expensive. So why not just make your own?
And being that we are approaching winter and cold days, there is no better time to good started making and consuming this wonderful, nutrient dense, food.
If you need help sourcing good quality bones, or good quality prepared bone broth, contact your local Weston A. Price chapter leader.
Be well! And let me know if you have any questions.
Peace and grace,