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Healthy Broth
By Shoshanna Easling - May 07, 2010
Old fashioned broth is packed with important minerals that have disappeared from the American diet. They have been replaced with the discovery of monosodium glutamate (MSG). What is MSG? It is a neurotoxic substance that causes a wide range of reactions from temporary headaches to permanent brain damage. You might think you do not use MSG, but it is in bouillon cubes, canned broths and soups, dehydrated soup mixes, sauce mixes, TV dinners, most restaurant food, condiments, and more. Fast food restaurants could not exist without MSG. Enough about MSG; this article is about broth. Okay! So, what is broth? “It is a flavorful liquid resulting from slow cooking bones, hooves, knuckles, bird feet, eggshells, meat, poultry, fish, or vegetables in water. This process pulls nutrients from cartilage and tendons, like sulphates and glucosamine, which is used as a supplement for arthritis and joint pain.” It all might sound a little disgusting, but, believe it or not, it is delicious. The benefits for the body are amazing, as well. It is an herb in itself, healing and strengthening the body’s digestion. It contains minerals in a form the body can absorb easily, like calcium, magnesium, phosphorus, silicon, sulphur, gelatin, and trace minerals. Broth has been used to treat arthritis and joint pain, peptic ulcers, tuberculosis, diabetes, muscle diseases, infectious diseases, jaundice, cancer, help cure colds, and even put in babies' milk to aid digestion. Broth is also used as a thyroid strengthening substance. Not only is broth great for health purposes, but it is a MUST in cooking. I use broth for cooking vegetables, noodles, rice, sauces, soups, gravy, stews and more. Check out our books: http://www.bulkherbstore.com/Books Recipes Chicken Stock 1 Whole free-range chicken or 2 to 3 lbs of chicken parts, such as necks, backs, breastbones and wings 2-4 Chicken feet, (optional) 4 Free-range or organically grown egg shells 4 Quarts cold filtered water 2 tbsp vinegar 2 Carrots peeled and chopped, if organic do not peel 3 Celery stalks chopped 4 Whole garlic cloves 1 Onion chopped 1 tsp pepper corns 1 Bunch parsley Bring to a boil, reduce heat, cover, and simmer for at least 6 hours or as long as 48 hours. Beef Stock 4 lbs beef and knuckle bones, (approximately) 1 Calf's foot, cut into pieces, (optional) 3 lbs meaty rib or neck bones 4 or more quarts cold filtered water, more if desired 1/2 Cup vinegar 4 Free-range or organically grown egg shells 3 Onions chopped 3 Carrots chopped 3 Celery stalks chopped 5-6 whole garlic cloves 1-2 tsp dried thyme 1 tsp peppercorns 1 Bunch parsley Simmer stock for at least 12 hours or as long as 72 hours. Fish Stock 3-4 whole carcasses, including heads, of non-oily fish such as sole, turbot, trout, brim, rockfish, or snapper 2 tbsp butter 2 Onions chopped 1 Carrot chopped 1 Bunch of cilantro 3 Cloves garlic 1/2 Cup dry white wine or vermouth 1/4 Cup vinegar 3 quarts cold filtered water, (approximately) Milk from young coconut, (optional) Bring to a boil, reduce heat, cover, and simmer for at least 4 hours or as long as 24 hours. TIPS: 1. Asian and Latin American markets, sometimes, carry whole birds and some butchers in ethnic neighborhoods carry calves' feet. Use 2-4 chicken's feet for chicken stock and about 2 lbs calf's feet pieces for a large pot of beef stock. 2. If you want to make a gravy you can add 2 tbsp arrowroot powder with 2 tbsp water to one cup broth. Bring to boil, stirring constantly, until sauce thickens. Add sea salt, and, if desired, other seasonings. 3. Let all the ingredients sit in the water for an hour before starting to cook broth. This helps the vinegar break down the calcium. Tid Bit on Eggshell and Bone Health 1. Studies have shown that taking eggshell with vitamin D3 improves bone mineral density. Egg shells have been used for the pain, and treating, of all kinds of arthritis and joint pain. 2. Pour 2 cups of hot water over 4-5 (free-range or organic is best) crumbled egg shells. Add 1 tsp fresh lemon juice or vinegar. Cover and let sit for 2 hours. Strain the shells out and put liquid in a clean glass jar with a lid. Take a sip of the liquid one or two times a day. Just because it works, does not mean you should take more than you need. So, slowly increase your dosage until pain is the gone. After that do not increase it. Some of us need more calcium than others, but remember our bodies cannot handle too much calcium. 3. Egg shells are high in Calcium, Magnesium, Phosphorus, Glycine, Gelatin, Collagen, and Other trace minerals. From more healthy lifestyle tip and recipes check out Nourishing Traditions.   Return to all articles