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Comments and Tips about Bone Broths from Pecanbread List Members: Everybody eat more broth! I really believe that our recent increased use of bone broths in soups and as a drink, etc etc has really made the difference for us in terms of advancing our healing. I think it is right up there with probiotics in terms of importance. It really does help! We have soup made with bone broth before every lunch and dinner. I've also started bringing some with me when I go out from the house. Bone broth all by itself is enough to keep my hypoglycemia problems away. I can go 3 or 4 hours between meals/snacks if I have broth with me to drink, without broth I can barely make it 2 hours before the crash sets in and I need a snack. So I would say the broth has to be helpful for adrenal gland issues as well. (Which so many of us have as well). So yes, broth broth broth, and then some more broth. It is magic, I tell ya!!!(Chris)
I've been doing some searches about soups and broths and I keep coming across how broth is a digestive aid. And we need that. Also, I'm sure many know this, but I can't believe what a great source of calcium bone broth is! It's going to be part of my anti- osteoporosis plan! (Julie)
Glycine is consider non-essential amino in healthy people, but again, there is a sometimes a huge deficiency in many spectrum people, along with people with joint and skin problems. It is used for the manufacture of glucose in the body, the main source of energy the brain runs on. It also helps with the second phase of hepatic detoxification, in addition to its role to glutathione formation. People with low stomach HCL (probably a good bunch, if not more of us here) have a hard time digesting glycine. One of the most absorbable forms of glycine (IMO) is from home-made broth and gelatine. It is also rich in proline and some other stuff.(Autumn)
I keep the bones after I bake a chicken and toss them in a freezer bag. When I have enough I will throw the works on a large cookie sheet and brown them in the oven. After they've browned I put them in the largest pot I have and fill with water and simmer for hours. If you have a crock pot, that will make wonderful broth. You can add celery, onions, garlic etc. to flavour the broth, but I usually leave it plain. I like to boil it down a fair ways so it will take up less room in the freezer. (Sheila)
Currently I drown shredded beef/lamb/chicken in their respective broths and that's the only way my son will eat it. They do make the meat moist and tasty. I reduce the broths by boiling so the minerals are more concentrated, then freeze as ice cubes.(Jane)
Informative Article about Bone Broths.
Click here to view an article in the Townsend Letter about bone broths.
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