Broth recipes available
HERE
For years, the Pecanbread list members and moderators have reported that bone broths have an amazing healing potential.
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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