Guest guest Posted March 18, 2007 Report Share Posted March 18, 2007 Very interesting and informative!! Thank you, Patti! Dana and Garrett SCD 9 1/2 months Celiac, ASD, Speech and Motor Apraxia --------------------------------- We won't tell. Get more on shows you hate to love (and love to hate): Yahoo! TV's Guilty Pleasures list. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 18, 2007 Report Share Posted March 18, 2007 For those of you that thought chicken soup was just for the Intro Diet.... this is the first few pages of a LONG article I found on bone broths online... very interesting, and too good not to forward. -Patti ________________________________________ Introduction Broth, made from the bones of animals, has been consumed as a source of nourishment for humankind throughout the ages. It is a traditional remedy across cultures for the sick and weak. A classic folk treatment for colds and flu, it has also been used historically for ailments that affect connective tissues such as the gastrointestinal tract, the joints, the skin, the lungs, the muscles and the blood. Broth has fallen out of favor in most households today, probably due to the increased pace of life that has reduced home cooking in general. Far from being old-fashioned, broth (or stock) continues to be a staple in professional and gourmet cuisine, due to its unsurpassed flavor and body. It serves as the base for many recipes including soup, sauces and gravy. Broth is a valuable food and a valuable medicine, much too valuable to be forgotten or discounted in our modern times with our busy ways and jaded attitudes. Definition In general, broth is a liquid made by boiling meat, bones, or vegetables. There are many types of broths, based on what is being cooked. For example, Bieler Broth, a vegetable broth made with green beans, zucchini, and celery is a supportive remedy used in detoxification or cleansing protocols. ConsommE, a rich broth made from meat, is another example. It is prepared by reducing, or prolonged simmering. Stock is another word used synonymously with broth, though some chefs denote stock as being made from bones whereas broth is made from meat. In this paper the two names are used interchangeably. Soup is a similar term referring to simmered vegetables, meat, and seasonings, and is defined by Random House Webster's Dictionary as a liquid food. (1) The difference is that soup contains solids such as meat, beans, grains or vegetables (sometimes disguised by a puree) while a broth is the liquid in which solids have been simmered and then discarded. Soup is what we think of as having for a meal. Broth is a starting ingredient for soup, and must be prepared separately beforehand. Method The ingredients are as follows: bones from an animal, with or without meat and skin, enough water to just cover the bones, a splash of vinegar, and optional assorted vegetables or their scraps. Making broth requires almost no work, just put the bones in a pot, add water and vinegar, bring it to a simmer and walk away. No chopping or tending is needed. Why then, don't people make it? Stock needs to be prepared in advance to mealtime. It needs to boil for hours, and the longer it simmers, the better it gets. An easy solution is to routinely put meat scraps into a pot, instead of the garbage can. Broth can just as easily be extracted from a single chicken breast bone as it can from a whole chicken, and it need not be raw. Broth can be allowed to simmer on lowest heat for a day or two. The greatest amount of work is at the end, when it must be strained, cooled, and put into containers, still not very troublesome. It can be kept in the refrigerator for about five days, or frozen for months. (2) With stock on hand, homemade soup can be ready for dinner within 20 minutes. (See Appendix A for more recipe details). Nutritional Contents Basically then, broth will contain the ingredients that are in bone. Covering and adhering to the ends of bones to form a joint, is cartilage. Therefore broth will also contain the ingredients that are in cartilage. Bone and cartilage are both classified as connective tissue. Connective tissue is one of the four basic tissue types that exist in animals. It functions to bind or hold together and to support and strengthen the body. Connective tissue consists of a matrix, and cells that secrete the matrix. The matrix is the material that fills the space between the cells and is therefore referred to as the extracellular matrix. It is composed of protein fibers, and ground substance, which can be a liquid, a get or a solid. Since the cells are few, it is the valuable nutrients from the matrixes of bone and cartilage, which create the substance called broth. (Table I). Bone The primary functions of bone are to provide a support framework, protect organs, store and release minerals, produce blood cells and store energy. In the matrix of bone, the protein, collagen, forms the fibers. Collagen has the ability to resist a pulling or tearing force, called tensile strength. It is flexible and rubbery. The other matrix component, the ground substance, is made of mineral salts. Calcium and phosphorus, in a composite called hydroxyapatite, and some calcium carbonate, form 65% of the ground substance. Water contributes 25%. The remaining 10% is formed by magnesium, sodium, potassium, sulfate and fluoride. (3,4) (Table I) The inorganic minerals form a solid ground substance and give bone its hardness. If bones were made only of collagen they would be rubbery, but if they were made only of minerals, they would be brittle. Together they make bone flexible and hard. Bone Marrow In a central cavity, bone also houses marrow. There are two types of bone marrow, red and yellow. Red bone marrow is the location for the manufacture of the cells in blood. It produces the cells in their immature forms. The final conversion into mature blood cells occurs outside the bone marrow. The cells made in the red marrow are myeloid stem cells, the precursors to red blood cells, and lymphoid stem cells, the precursors to white blood cells and platelets. Red blood cells carry and deliver oxygen to other cells, white blood cells are part of the immune system, and platelets allow for clotting. Red bone marrow also contains collagen protein fibers, sometimes called reticulin fibers, classified as type III collagen. (5) (Table I) In comparing why less chicken parts compared to beef parts are needed to produce a similarly strong tasting broth, the authors of The Best Recipe cookbook suggest that chicken bones have a higher concentration of red marrow, and that this considerably enhances flavor. (6) Yellow bone marrow is a storage site for energy in the form of lipids or fats. It contains adipocytes within which fat is stored. It also contains a small amount of blood cells and type III collagen fiber. (7) (Table I) Cartilage Cartilage is deposited in varying places in the body including the nose and ear. The joint cartilage is the primary type that gets incorporated in broth. It functions as a shock absorber and to reduce friction. In the matrix of cartilage, the fiber component is collagen protein and elastin protein. Like collagen, elastin provides strength, but it also provides stretch. It can stretch up to one and a half times its original length. (8) The other matrix component, ground substance is made of the glycosaminoglycans (GAGs) chondroitin sulfate, keratin sulfate and hyaluronic acid. The GAGs form a gel ground substance that gives cartilage its resilience. (Table I) Cartilage has enjoyed fame as a supplement for osteoarthritis in the form of shark cartilage. It has been studied for joint disease, and gastrointestinal disease. Prudden found that cartilage dramatically improved degenerative joint disease, including rheumatoid arthritis. He also found that it improved inflammatory bowel disease. (9) Cartilage has a poor blood supply. It actually produces chemicals known as antiangiogenesis factors (AAFs) that inhibit the growth of blood vessels into it. This seemingly unfortunate quality can actually be used to advantage in the fight against cancer. Cancer cells grow very rapidly. They achieve rapid proliferation by stimulating the growth of new blood vessels to support themselves. AAFs are now being used as a treatment to inhibit the growth of blood vessels into cancer cells. (10) As a medicine, AAFs are given in the form of cartilage. (11) Cartilage supplementation also stimulates B, T, and macrophage immune cells. (12) According to Murray and Pizzorno, malnutrition (protein deficiency) is the most common form of immune suppression in the world. (13) That is because the immune system is composed primarily of protein, including antibodies, receptors and chemical signalers. When it is further considered that 80% of the immune system lines the gastrointestinal tract, the role of cartilage gains importance, since it can nourish both the gut and the immune system. (14) Pharmaceutically prepared cartilage is very expensive, often prohibitively so. Of course cartilage can be extracted at home, by making broth. Broth recipes stress the quality that can be obtained from using highly cartilaginous parts of animals. These parts will be joint areas, like chicken feet and beef knuckles, trachea and ribs, or anatomy with a concentration of glycosaminoglycans, like hooves and skin. To summarize, cartilage (broth) can be considered for use in the following conditions: arthritis, inflammatory bowel disease (Crohn's disease and ulcerative colitis), cancer, decreased immune system states, and malnutrition. Collagen and Gelatin Collagen comes from the word kolla, which means glue. True to its verbal root, it has been used as glue in the past. It functions to hold the body together. One fourth of all the protein in the body is collagen. (15) It is the framework for the extra cellular matrix of bone, cartilage and skin. Another word for collagen is gelatin. <<<the rest of this article can be found at: http://www.findarticles.com/p/articles/mi_m0ISW/is_259-260/ai_n10299306 >>> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 19, 2007 Report Share Posted March 19, 2007 Does anyone want to take a shot as to why I am unable to tolerate broth? It would seem like the perfect food, but I get nothing but a burning sensation when I try it (in my stomach). I've tried it with just meat, just bone, and a combo of the two. Any ideas? :-) ~ > >Reply-To: pecanbread >To: pecanbread >Subject: Re: bone broth >Date: Mon, 19 Mar 2007 12:41:28 -0000 > >Thanks Patti, I got it as well and will try it this week. > >Tricia, A's mom, SCD 83 days > > > > > > For those of you that thought chicken soup was just for the Intro >Diet.... this is the first few pages of a LONG article I found on >bone broths online... very interesting, and too good not to >forward. -Patti > > ________________________________________ > > Introduction > > > > Broth, made from the bones of animals, has been consumed as a >source of nourishment for humankind throughout the ages. It is a >traditional remedy across cultures for the sick and weak. A classic >folk treatment for colds and flu, it has also been used historically >for ailments that affect connective tissues such as the >gastrointestinal tract, the joints, the skin, the lungs, the muscles >and the blood. Broth has fallen out of favor in most households >today, probably due to the increased pace of life that has reduced >home cooking in general. Far from being old-fashioned, broth (or >stock) continues to be a staple in professional and gourmet cuisine, >due to its unsurpassed flavor and body. It serves as the base for >many recipes including soup, sauces and gravy. Broth is a valuable >food and a valuable medicine, much too valuable to be forgotten or >discounted in our modern times with our busy ways and jaded attitudes. > > > > Definition > > > > In general, broth is a liquid made by boiling meat, bones, or >vegetables. There are many types of broths, based on what is being >cooked. For example, Bieler Broth, a vegetable broth made with green >beans, zucchini, and celery is a supportive remedy used in >detoxification or cleansing protocols. ConsommE, a rich broth made >from meat, is another example. It is prepared by reducing, or >prolonged simmering. Stock is another word used synonymously with >broth, though some chefs denote stock as being made from bones >whereas broth is made from meat. In this paper the two names are used >interchangeably. Soup is a similar term referring to simmered >vegetables, meat, and seasonings, and is defined by Random House >Webster's Dictionary as a liquid food. (1) The difference is that >soup contains solids such as meat, beans, grains or vegetables >(sometimes disguised by a puree) while a broth is the liquid in which >solids have been simmered and then discarded. Soup is what we think >of as having for a meal. Broth is a starting ingredient for soup, and >must be prepared separately beforehand. > > > > Method > > > > The ingredients are as follows: bones from an animal, with or >without meat and skin, enough water to just cover the bones, a splash >of vinegar, and optional assorted vegetables or their scraps. Making >broth requires almost no work, just put the bones in a pot, add water >and vinegar, bring it to a simmer and walk away. No chopping or >tending is needed. > > > > Why then, don't people make it? Stock needs to be prepared in >advance to mealtime. It needs to boil for hours, and the longer it >simmers, the better it gets. An easy solution is to routinely put >meat scraps into a pot, instead of the garbage can. Broth can just as >easily be extracted from a single chicken breast bone as it can from >a whole chicken, and it need not be raw. Broth can be allowed to >simmer on lowest heat for a day or two. The greatest amount of work >is at the end, when it must be strained, cooled, and put into >containers, still not very troublesome. It can be kept in the >refrigerator for about five days, or frozen for months. (2) With >stock on hand, homemade soup can be ready for dinner within 20 >minutes. (See Appendix A for more recipe details). > > > > Nutritional Contents > > > > Basically then, broth will contain the ingredients that are in >bone. Covering and adhering to the ends of bones to form a joint, is >cartilage. Therefore broth will also contain the ingredients that are >in cartilage. Bone and cartilage are both classified as connective >tissue. Connective tissue is one of the four basic tissue types that >exist in animals. It functions to bind or hold together and to >support and strengthen the body. Connective tissue consists of a >matrix, and cells that secrete the matrix. The matrix is the material >that fills the space between the cells and is therefore referred to >as the extracellular matrix. It is composed of protein fibers, and >ground substance, which can be a liquid, a get or a solid. Since the >cells are few, it is the valuable nutrients from the matrixes of bone >and cartilage, which create the substance called broth. (Table I). > > > > Bone > > > > The primary functions of bone are to provide a support framework, >protect organs, store and release minerals, produce blood cells and >store energy. In the matrix of bone, the protein, collagen, forms the >fibers. Collagen has the ability to resist a pulling or tearing >force, called tensile strength. It is flexible and rubbery. The other >matrix component, the ground substance, is made of mineral salts. >Calcium and phosphorus, in a composite called hydroxyapatite, and >some calcium carbonate, form 65% of the ground substance. Water >contributes 25%. The remaining 10% is formed by magnesium, sodium, >potassium, sulfate and fluoride. (3,4) (Table I) The inorganic >minerals form a solid ground substance and give bone its hardness. If >bones were made only of collagen they would be rubbery, but if they >were made only of minerals, they would be brittle. Together they make >bone flexible and hard. > > > > Bone Marrow > > > > In a central cavity, bone also houses marrow. There are two types >of bone marrow, red and yellow. Red bone marrow is the location for >the manufacture of the cells in blood. It produces the cells in their >immature forms. The final conversion into mature blood cells occurs >outside the bone marrow. The cells made in the red marrow are myeloid >stem cells, the precursors to red blood cells, and lymphoid stem >cells, the precursors to white blood cells and platelets. Red blood >cells carry and deliver oxygen to other cells, white blood cells are >part of the immune system, and platelets allow for clotting. Red bone >marrow also contains collagen protein fibers, sometimes called >reticulin fibers, classified as type III collagen. (5) (Table I) In >comparing why less chicken parts compared to beef parts are needed to >produce a similarly strong tasting broth, the authors of The Best >Recipe cookbook suggest that chicken bones have a higher >concentration of red marrow, and that this considerably enhances >flavor. (6) > > > > > > Yellow bone marrow is a storage site for energy in the form of >lipids or fats. It contains adipocytes within which fat is stored. It >also contains a small amount of blood cells and type III collagen >fiber. (7) (Table I) > > > > Cartilage > > > > Cartilage is deposited in varying places in the body including the >nose and ear. The joint cartilage is the primary type that gets >incorporated in broth. It functions as a shock absorber and to reduce >friction. In the matrix of cartilage, the fiber component is collagen >protein and elastin protein. Like collagen, elastin provides >strength, but it also provides stretch. It can stretch up to one and >a half times its original length. (8) The other matrix component, >ground substance is made of the glycosaminoglycans (GAGs) chondroitin >sulfate, keratin sulfate and hyaluronic acid. The GAGs form a gel >ground substance that gives cartilage its resilience. (Table I) > > > > Cartilage has enjoyed fame as a supplement for osteoarthritis in >the form of shark cartilage. It has been studied for joint disease, >and gastrointestinal disease. Prudden found that cartilage >dramatically improved degenerative joint disease, including >rheumatoid arthritis. He also found that it improved inflammatory >bowel disease. (9) > > > > Cartilage has a poor blood supply. It actually produces chemicals >known as antiangiogenesis factors (AAFs) that inhibit the growth of >blood vessels into it. This seemingly unfortunate quality can >actually be used to advantage in the fight against cancer. Cancer >cells grow very rapidly. They achieve rapid proliferation by >stimulating the growth of new blood vessels to support themselves. >AAFs are now being used as a treatment to inhibit the growth of blood >vessels into cancer cells. (10) As a medicine, AAFs are given in the >form of cartilage. (11) > > > > Cartilage supplementation also stimulates B, T, and macrophage >immune cells. (12) According to Murray and Pizzorno, malnutrition >(protein deficiency) is the most common form of immune suppression in >the world. (13) That is because the immune system is composed >primarily of protein, including antibodies, receptors and chemical >signalers. When it is further considered that 80% of the immune >system lines the gastrointestinal tract, the role of cartilage gains >importance, since it can nourish both the gut and the immune system. >(14) > > > > Pharmaceutically prepared cartilage is very expensive, often >prohibitively so. Of course cartilage can be extracted at home, by >making broth. Broth recipes stress the quality that can be obtained >from using highly cartilaginous parts of animals. These parts will be >joint areas, like chicken feet and beef knuckles, trachea and ribs, >or anatomy with a concentration of glycosaminoglycans, like hooves >and skin. > > > > To summarize, cartilage (broth) can be considered for use in the >following conditions: arthritis, inflammatory bowel disease (Crohn's >disease and ulcerative colitis), cancer, decreased immune system >states, and malnutrition. > > > > Collagen and Gelatin > > > > Collagen comes from the word kolla, which means glue. True to its >verbal root, it has been used as glue in the past. It functions to >hold the body together. One fourth of all the protein in the body is >collagen. (15) It is the framework for the extra cellular matrix of >bone, cartilage and skin. Another word for collagen is gelatin. > > > > <<<the rest of this article can be found at: > > > > http://www.findarticles.com/p/articles/mi_m0ISW/is_259- >260/ai_n10299306 >>> > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 20, 2007 Report Share Posted March 20, 2007 Do you get a negative reaction when eating meat also? That would affect my answer. Some people do not have the enzymes needed to break down meat properly. That was the first thing that came to my mind. Kind regards, KimS > > > > > > For those of you that thought chicken soup was just for the Intro > >Diet.... this is the first few pages of a LONG article I found on > >bone broths online... very interesting, and too good not to > >forward. -Patti > > > ________________________________________ > > > Introduction > > > > > > Broth, made from the bones of animals, has been consumed as a > >source of nourishment for humankind throughout the ages. It is a > >traditional remedy across cultures for the sick and weak. A classic > >folk treatment for colds and flu, it has also been used historically > >for ailments that affect connective tissues such as the > >gastrointestinal tract, the joints, the skin, the lungs, the muscles > >and the blood. Broth has fallen out of favor in most households > >today, probably due to the increased pace of life that has reduced > >home cooking in general. Far from being old-fashioned, broth (or > >stock) continues to be a staple in professional and gourmet cuisine, > >due to its unsurpassed flavor and body. It serves as the base for > >many recipes including soup, sauces and gravy. Broth is a valuable > >food and a valuable medicine, much too valuable to be forgotten or > >discounted in our modern times with our busy ways and jaded attitudes. > > > > > > Definition > > > > > > In general, broth is a liquid made by boiling meat, bones, or > >vegetables. There are many types of broths, based on what is being > >cooked. For example, Bieler Broth, a vegetable broth made with green > >beans, zucchini, and celery is a supportive remedy used in > >detoxification or cleansing protocols. ConsommE, a rich broth made > >from meat, is another example. It is prepared by reducing, or > >prolonged simmering. Stock is another word used synonymously with > >broth, though some chefs denote stock as being made from bones > >whereas broth is made from meat. In this paper the two names are used > >interchangeably. Soup is a similar term referring to simmered > >vegetables, meat, and seasonings, and is defined by Random House > >Webster's Dictionary as a liquid food. (1) The difference is that > >soup contains solids such as meat, beans, grains or vegetables > >(sometimes disguised by a puree) while a broth is the liquid in which > >solids have been simmered and then discarded. Soup is what we think > >of as having for a meal. Broth is a starting ingredient for soup, and > >must be prepared separately beforehand. > > > > > > Method > > > > > > The ingredients are as follows: bones from an animal, with or > >without meat and skin, enough water to just cover the bones, a splash > >of vinegar, and optional assorted vegetables or their scraps. Making > >broth requires almost no work, just put the bones in a pot, add water > >and vinegar, bring it to a simmer and walk away. No chopping or > >tending is needed. > > > > > > Why then, don't people make it? Stock needs to be prepared in > >advance to mealtime. It needs to boil for hours, and the longer it > >simmers, the better it gets. An easy solution is to routinely put > >meat scraps into a pot, instead of the garbage can. Broth can just as > >easily be extracted from a single chicken breast bone as it can from > >a whole chicken, and it need not be raw. Broth can be allowed to > >simmer on lowest heat for a day or two. The greatest amount of work > >is at the end, when it must be strained, cooled, and put into > >containers, still not very troublesome. It can be kept in the > >refrigerator for about five days, or frozen for months. (2) With > >stock on hand, homemade soup can be ready for dinner within 20 > >minutes. (See Appendix A for more recipe details). > > > > > > Nutritional Contents > > > > > > Basically then, broth will contain the ingredients that are in > >bone. Covering and adhering to the ends of bones to form a joint, is > >cartilage. Therefore broth will also contain the ingredients that are > >in cartilage. Bone and cartilage are both classified as connective > >tissue. Connective tissue is one of the four basic tissue types that > >exist in animals. It functions to bind or hold together and to > >support and strengthen the body. Connective tissue consists of a > >matrix, and cells that secrete the matrix. The matrix is the material > >that fills the space between the cells and is therefore referred to > >as the extracellular matrix. It is composed of protein fibers, and > >ground substance, which can be a liquid, a get or a solid. Since the > >cells are few, it is the valuable nutrients from the matrixes of bone > >and cartilage, which create the substance called broth. (Table I). > > > > > > Bone > > > > > > The primary functions of bone are to provide a support framework, > >protect organs, store and release minerals, produce blood cells and > >store energy. In the matrix of bone, the protein, collagen, forms the > >fibers. Collagen has the ability to resist a pulling or tearing > >force, called tensile strength. It is flexible and rubbery. The other > >matrix component, the ground substance, is made of mineral salts. > >Calcium and phosphorus, in a composite called hydroxyapatite, and > >some calcium carbonate, form 65% of the ground substance. Water > >contributes 25%. The remaining 10% is formed by magnesium, sodium, > >potassium, sulfate and fluoride. (3,4) (Table I) The inorganic > >minerals form a solid ground substance and give bone its hardness. If > >bones were made only of collagen they would be rubbery, but if they > >were made only of minerals, they would be brittle. Together they make > >bone flexible and hard. > > > > > > Bone Marrow > > > > > > In a central cavity, bone also houses marrow. There are two types > >of bone marrow, red and yellow. Red bone marrow is the location for > >the manufacture of the cells in blood. It produces the cells in their > >immature forms. The final conversion into mature blood cells occurs > >outside the bone marrow. The cells made in the red marrow are myeloid > >stem cells, the precursors to red blood cells, and lymphoid stem > >cells, the precursors to white blood cells and platelets. Red blood > >cells carry and deliver oxygen to other cells, white blood cells are > >part of the immune system, and platelets allow for clotting. Red bone > >marrow also contains collagen protein fibers, sometimes called > >reticulin fibers, classified as type III collagen. (5) (Table I) In > >comparing why less chicken parts compared to beef parts are needed to > >produce a similarly strong tasting broth, the authors of The Best > >Recipe cookbook suggest that chicken bones have a higher > >concentration of red marrow, and that this considerably enhances > >flavor. (6) > > > > > > > > > Yellow bone marrow is a storage site for energy in the form of > >lipids or fats. It contains adipocytes within which fat is stored. It > >also contains a small amount of blood cells and type III collagen > >fiber. (7) (Table I) > > > > > > Cartilage > > > > > > Cartilage is deposited in varying places in the body including the > >nose and ear. The joint cartilage is the primary type that gets > >incorporated in broth. It functions as a shock absorber and to reduce > >friction. In the matrix of cartilage, the fiber component is collagen > >protein and elastin protein. Like collagen, elastin provides > >strength, but it also provides stretch. It can stretch up to one and > >a half times its original length. (8) The other matrix component, > >ground substance is made of the glycosaminoglycans (GAGs) chondroitin > >sulfate, keratin sulfate and hyaluronic acid. The GAGs form a gel > >ground substance that gives cartilage its resilience. (Table I) > > > > > > Cartilage has enjoyed fame as a supplement for osteoarthritis in > >the form of shark cartilage. It has been studied for joint disease, > >and gastrointestinal disease. Prudden found that cartilage > >dramatically improved degenerative joint disease, including > >rheumatoid arthritis. He also found that it improved inflammatory > >bowel disease. (9) > > > > > > Cartilage has a poor blood supply. It actually produces chemicals > >known as antiangiogenesis factors (AAFs) that inhibit the growth of > >blood vessels into it. This seemingly unfortunate quality can > >actually be used to advantage in the fight against cancer. Cancer > >cells grow very rapidly. They achieve rapid proliferation by > >stimulating the growth of new blood vessels to support themselves. > >AAFs are now being used as a treatment to inhibit the growth of blood > >vessels into cancer cells. (10) As a medicine, AAFs are given in the > >form of cartilage. (11) > > > > > > Cartilage supplementation also stimulates B, T, and macrophage > >immune cells. (12) According to Murray and Pizzorno, malnutrition > >(protein deficiency) is the most common form of immune suppression in > >the world. (13) That is because the immune system is composed > >primarily of protein, including antibodies, receptors and chemical > >signalers. When it is further considered that 80% of the immune > >system lines the gastrointestinal tract, the role of cartilage gains > >importance, since it can nourish both the gut and the immune system. > >(14) > > > > > > Pharmaceutically prepared cartilage is very expensive, often > >prohibitively so. Of course cartilage can be extracted at home, by > >making broth. Broth recipes stress the quality that can be obtained > >from using highly cartilaginous parts of animals. These parts will be > >joint areas, like chicken feet and beef knuckles, trachea and ribs, > >or anatomy with a concentration of glycosaminoglycans, like hooves > >and skin. > > > > > > To summarize, cartilage (broth) can be considered for use in the > >following conditions: arthritis, inflammatory bowel disease (Crohn's > >disease and ulcerative colitis), cancer, decreased immune system > >states, and malnutrition. > > > > > > Collagen and Gelatin > > > > > > Collagen comes from the word kolla, which means glue. True to its > >verbal root, it has been used as glue in the past. It functions to > >hold the body together. One fourth of all the protein in the body is > >collagen. (15) It is the framework for the extra cellular matrix of > >bone, cartilage and skin. Another word for collagen is gelatin. > > > > > > <<<the rest of this article can be found at: > > > > > > http://www.findarticles.com/p/articles/mi_m0ISW/is_259- > >260/ai_n10299306 >>> > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 20, 2007 Report Share Posted March 20, 2007 Hi , had the same problem. What helped me was taking an enzyme for fat and removing most of the fat by putting the broth in the refrigerator overnite and then skimming off the congealed fat. Best wishes, Sam. Re: bone broth >>Date: Mon, 19 Mar 2007 12:41:28 -0000 >> >>Thanks Patti, I got it as well and will try it this week. >> >>Tricia, A's mom, SCD 83 days >> >> >> > >> > For those of you that thought chicken soup was just for the Intro >>Diet.... this is the first few pages of a LONG article I found on >>bone broths online... very interesting, and too good not to >>forward. -Patti >> > ________________________________________ >> > Introduction >> > >> > Broth, made from the bones of animals, has been consumed as a >>source of nourishment for humankind throughout the ages. It is a >>traditional remedy across cultures for the sick and weak. A classic >>folk treatment for colds and flu, it has also been used historically >>for ailments that affect connective tissues such as the >>gastrointestinal tract, the joints, the skin, the lungs, the muscles >>and the blood. Broth has fallen out of favor in most households >>today, probably due to the increased pace of life that has reduced >>home cooking in general. Far from being old-fashioned, broth (or >>stock) continues to be a staple in professional and gourmet cuisine, >>due to its unsurpassed flavor and body. It serves as the base for >>many recipes including soup, sauces and gravy. Broth is a valuable >>food and a valuable medicine, much too valuable to be forgotten or >>discounted in our modern times with our busy ways and jaded attitudes. >> > >> > Definition >> > >> > In general, broth is a liquid made by boiling meat, bones, or >>vegetables. There are many types of broths, based on what is being >>cooked. For example, Bieler Broth, a vegetable broth made with green >>beans, zucchini, and celery is a supportive remedy used in >>detoxification or cleansing protocols. ConsommE, a rich broth made >>from meat, is another example. It is prepared by reducing, or >>prolonged simmering. Stock is another word used synonymously with >>broth, though some chefs denote stock as being made from bones >>whereas broth is made from meat. In this paper the two names are used >>interchangeably. Soup is a similar term referring to simmered >>vegetables, meat, and seasonings, and is defined by Random House >>Webster's Dictionary as a liquid food. (1) The difference is that >>soup contains solids such as meat, beans, grains or vegetables >>(sometimes disguised by a puree) while a broth is the liquid in which >>solids have been simmered and then discarded. Soup is what we think >>of as having for a meal. Broth is a starting ingredient for soup, and >>must be prepared separately beforehand. >> > >> > Method >> > >> > The ingredients are as follows: bones from an animal, with or >>without meat and skin, enough water to just cover the bones, a splash >>of vinegar, and optional assorted vegetables or their scraps. Making >>broth requires almost no work, just put the bones in a pot, add water >>and vinegar, bring it to a simmer and walk away. No chopping or >>tending is needed. >> > >> > Why then, don't people make it? Stock needs to be prepared in >>advance to mealtime. It needs to boil for hours, and the longer it >>simmers, the better it gets. An easy solution is to routinely put >>meat scraps into a pot, instead of the garbage can. Broth can just as >>easily be extracted from a single chicken breast bone as it can from >>a whole chicken, and it need not be raw. Broth can be allowed to >>simmer on lowest heat for a day or two. The greatest amount of work >>is at the end, when it must be strained, cooled, and put into >>containers, still not very troublesome. It can be kept in the >>refrigerator for about five days, or frozen for months. (2) With >>stock on hand, homemade soup can be ready for dinner within 20 >>minutes. (See Appendix A for more recipe details). >> > >> > Nutritional Contents >> > >> > Basically then, broth will contain the ingredients that are in >>bone. Covering and adhering to the ends of bones to form a joint, is >>cartilage. Therefore broth will also contain the ingredients that are >>in cartilage. Bone and cartilage are both classified as connective >>tissue. Connective tissue is one of the four basic tissue types that >>exist in animals. It functions to bind or hold together and to >>support and strengthen the body. Connective tissue consists of a >>matrix, and cells that secrete the matrix. The matrix is the material >>that fills the space between the cells and is therefore referred to >>as the extracellular matrix. It is composed of protein fibers, and >>ground substance, which can be a liquid, a get or a solid. Since the >>cells are few, it is the valuable nutrients from the matrixes of bone >>and cartilage, which create the substance called broth. (Table I). >> > >> > Bone >> > >> > The primary functions of bone are to provide a support framework, >>protect organs, store and release minerals, produce blood cells and >>store energy. In the matrix of bone, the protein, collagen, forms the >>fibers. Collagen has the ability to resist a pulling or tearing >>force, called tensile strength. It is flexible and rubbery. The other >>matrix component, the ground substance, is made of mineral salts. >>Calcium and phosphorus, in a composite called hydroxyapatite, and >>some calcium carbonate, form 65% of the ground substance. Water >>contributes 25%. The remaining 10% is formed by magnesium, sodium, >>potassium, sulfate and fluoride. (3,4) (Table I) The inorganic >>minerals form a solid ground substance and give bone its hardness. If >>bones were made only of collagen they would be rubbery, but if they >>were made only of minerals, they would be brittle. Together they make >>bone flexible and hard. >> > >> > Bone Marrow >> > >> > In a central cavity, bone also houses marrow. There are two types >>of bone marrow, red and yellow. Red bone marrow is the location for >>the manufacture of the cells in blood. It produces the cells in their >>immature forms. The final conversion into mature blood cells occurs >>outside the bone marrow. The cells made in the red marrow are myeloid >>stem cells, the precursors to red blood cells, and lymphoid stem >>cells, the precursors to white blood cells and platelets. Red blood >>cells carry and deliver oxygen to other cells, white blood cells are >>part of the immune system, and platelets allow for clotting. Red bone >>marrow also contains collagen protein fibers, sometimes called >>reticulin fibers, classified as type III collagen. (5) (Table I) In >>comparing why less chicken parts compared to beef parts are needed to >>produce a similarly strong tasting broth, the authors of The Best >>Recipe cookbook suggest that chicken bones have a higher >>concentration of red marrow, and that this considerably enhances >>flavor. (6) >> > >> > >> > Yellow bone marrow is a storage site for energy in the form of >>lipids or fats. It contains adipocytes within which fat is stored. It >>also contains a small amount of blood cells and type III collagen >>fiber. (7) (Table I) >> > >> > Cartilage >> > >> > Cartilage is deposited in varying places in the body including the >>nose and ear. The joint cartilage is the primary type that gets >>incorporated in broth. It functions as a shock absorber and to reduce >>friction. In the matrix of cartilage, the fiber component is collagen >>protein and elastin protein. Like collagen, elastin provides >>strength, but it also provides stretch. It can stretch up to one and >>a half times its original length. (8) The other matrix component, >>ground substance is made of the glycosaminoglycans (GAGs) chondroitin >>sulfate, keratin sulfate and hyaluronic acid. The GAGs form a gel >>ground substance that gives cartilage its resilience. (Table I) >> > >> > Cartilage has enjoyed fame as a supplement for osteoarthritis in >>the form of shark cartilage. It has been studied for joint disease, >>and gastrointestinal disease. Prudden found that cartilage >>dramatically improved degenerative joint disease, including >>rheumatoid arthritis. He also found that it improved inflammatory >>bowel disease. (9) >> > >> > Cartilage has a poor blood supply. It actually produces chemicals >>known as antiangiogenesis factors (AAFs) that inhibit the growth of >>blood vessels into it. This seemingly unfortunate quality can >>actually be used to advantage in the fight against cancer. Cancer >>cells grow very rapidly. They achieve rapid proliferation by >>stimulating the growth of new blood vessels to support themselves. >>AAFs are now being used as a treatment to inhibit the growth of blood >>vessels into cancer cells. (10) As a medicine, AAFs are given in the >>form of cartilage. (11) >> > >> > Cartilage supplementation also stimulates B, T, and macrophage >>immune cells. (12) According to Murray and Pizzorno, malnutrition >>(protein deficiency) is the most common form of immune suppression in >>the world. (13) That is because the immune system is composed >>primarily of protein, including antibodies, receptors and chemical >>signalers. When it is further considered that 80% of the immune >>system lines the gastrointestinal tract, the role of cartilage gains >>importance, since it can nourish both the gut and the immune system. >>(14) >> > >> > Pharmaceutically prepared cartilage is very expensive, often >>prohibitively so. Of course cartilage can be extracted at home, by >>making broth. Broth recipes stress the quality that can be obtained >>from using highly cartilaginous parts of animals. These parts will be >>joint areas, like chicken feet and beef knuckles, trachea and ribs, >>or anatomy with a concentration of glycosaminoglycans, like hooves >>and skin. >> > >> > To summarize, cartilage (broth) can be considered for use in the >>following conditions: arthritis, inflammatory bowel disease (Crohn's >>disease and ulcerative colitis), cancer, decreased immune system >>states, and malnutrition. >> > >> > Collagen and Gelatin >> > >> > Collagen comes from the word kolla, which means glue. True to its >>verbal root, it has been used as glue in the past. It functions to >>hold the body together. One fourth of all the protein in the body is >>collagen. (15) It is the framework for the extra cellular matrix of >>bone, cartilage and skin. Another word for collagen is gelatin. >> > >> > <<<the rest of this article can be found at: >> > >> > http://www.findarticles.com/p/articles/mi_m0ISW/is_259- >>260/ai_n10299306 >>> >> > >> > >> > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 20, 2007 Report Share Posted March 20, 2007 Hi Sam, What enzyme do you take for the fat? I will try anything. :-) ~ > >Reply-To: pecanbread >To: <pecanbread > >Subject: Re: Re: bone broth >Date: Tue, 20 Mar 2007 18:45:31 -0500 > >Hi , had the same problem. What helped me was taking an enzyme for >fat and removing most of the fat by putting the broth in the refrigerator >overnite and then skimming off the congealed fat. Best wishes, Sam. > > > Re: bone broth > >>Date: Mon, 19 Mar 2007 12:41:28 -0000 > >> > >>Thanks Patti, I got it as well and will try it this week. > >> > >>Tricia, A's mom, SCD 83 days > >> > >> > >> > > >> > For those of you that thought chicken soup was just for the Intro > >>Diet.... this is the first few pages of a LONG article I found on > >>bone broths online... very interesting, and too good not to > >>forward. -Patti > >> > ________________________________________ > >> > Introduction > >> > > >> > Broth, made from the bones of animals, has been consumed as a > >>source of nourishment for humankind throughout the ages. It is a > >>traditional remedy across cultures for the sick and weak. A classic > >>folk treatment for colds and flu, it has also been used historically > >>for ailments that affect connective tissues such as the > >>gastrointestinal tract, the joints, the skin, the lungs, the muscles > >>and the blood. Broth has fallen out of favor in most households > >>today, probably due to the increased pace of life that has reduced > >>home cooking in general. Far from being old-fashioned, broth (or > >>stock) continues to be a staple in professional and gourmet cuisine, > >>due to its unsurpassed flavor and body. It serves as the base for > >>many recipes including soup, sauces and gravy. Broth is a valuable > >>food and a valuable medicine, much too valuable to be forgotten or > >>discounted in our modern times with our busy ways and jaded attitudes. > >> > > >> > Definition > >> > > >> > In general, broth is a liquid made by boiling meat, bones, or > >>vegetables. There are many types of broths, based on what is being > >>cooked. For example, Bieler Broth, a vegetable broth made with green > >>beans, zucchini, and celery is a supportive remedy used in > >>detoxification or cleansing protocols. ConsommE, a rich broth made > >>from meat, is another example. It is prepared by reducing, or > >>prolonged simmering. Stock is another word used synonymously with > >>broth, though some chefs denote stock as being made from bones > >>whereas broth is made from meat. In this paper the two names are used > >>interchangeably. Soup is a similar term referring to simmered > >>vegetables, meat, and seasonings, and is defined by Random House > >>Webster's Dictionary as a liquid food. (1) The difference is that > >>soup contains solids such as meat, beans, grains or vegetables > >>(sometimes disguised by a puree) while a broth is the liquid in which > >>solids have been simmered and then discarded. Soup is what we think > >>of as having for a meal. Broth is a starting ingredient for soup, and > >>must be prepared separately beforehand. > >> > > >> > Method > >> > > >> > The ingredients are as follows: bones from an animal, with or > >>without meat and skin, enough water to just cover the bones, a splash > >>of vinegar, and optional assorted vegetables or their scraps. Making > >>broth requires almost no work, just put the bones in a pot, add water > >>and vinegar, bring it to a simmer and walk away. No chopping or > >>tending is needed. > >> > > >> > Why then, don't people make it? Stock needs to be prepared in > >>advance to mealtime. It needs to boil for hours, and the longer it > >>simmers, the better it gets. An easy solution is to routinely put > >>meat scraps into a pot, instead of the garbage can. Broth can just as > >>easily be extracted from a single chicken breast bone as it can from > >>a whole chicken, and it need not be raw. Broth can be allowed to > >>simmer on lowest heat for a day or two. The greatest amount of work > >>is at the end, when it must be strained, cooled, and put into > >>containers, still not very troublesome. It can be kept in the > >>refrigerator for about five days, or frozen for months. (2) With > >>stock on hand, homemade soup can be ready for dinner within 20 > >>minutes. (See Appendix A for more recipe details). > >> > > >> > Nutritional Contents > >> > > >> > Basically then, broth will contain the ingredients that are in > >>bone. Covering and adhering to the ends of bones to form a joint, is > >>cartilage. Therefore broth will also contain the ingredients that are > >>in cartilage. Bone and cartilage are both classified as connective > >>tissue. Connective tissue is one of the four basic tissue types that > >>exist in animals. It functions to bind or hold together and to > >>support and strengthen the body. Connective tissue consists of a > >>matrix, and cells that secrete the matrix. The matrix is the material > >>that fills the space between the cells and is therefore referred to > >>as the extracellular matrix. It is composed of protein fibers, and > >>ground substance, which can be a liquid, a get or a solid. Since the > >>cells are few, it is the valuable nutrients from the matrixes of bone > >>and cartilage, which create the substance called broth. (Table I). > >> > > >> > Bone > >> > > >> > The primary functions of bone are to provide a support framework, > >>protect organs, store and release minerals, produce blood cells and > >>store energy. In the matrix of bone, the protein, collagen, forms the > >>fibers. Collagen has the ability to resist a pulling or tearing > >>force, called tensile strength. It is flexible and rubbery. The other > >>matrix component, the ground substance, is made of mineral salts. > >>Calcium and phosphorus, in a composite called hydroxyapatite, and > >>some calcium carbonate, form 65% of the ground substance. Water > >>contributes 25%. The remaining 10% is formed by magnesium, sodium, > >>potassium, sulfate and fluoride. (3,4) (Table I) The inorganic > >>minerals form a solid ground substance and give bone its hardness. If > >>bones were made only of collagen they would be rubbery, but if they > >>were made only of minerals, they would be brittle. Together they make > >>bone flexible and hard. > >> > > >> > Bone Marrow > >> > > >> > In a central cavity, bone also houses marrow. There are two types > >>of bone marrow, red and yellow. Red bone marrow is the location for > >>the manufacture of the cells in blood. It produces the cells in their > >>immature forms. The final conversion into mature blood cells occurs > >>outside the bone marrow. The cells made in the red marrow are myeloid > >>stem cells, the precursors to red blood cells, and lymphoid stem > >>cells, the precursors to white blood cells and platelets. Red blood > >>cells carry and deliver oxygen to other cells, white blood cells are > >>part of the immune system, and platelets allow for clotting. Red bone > >>marrow also contains collagen protein fibers, sometimes called > >>reticulin fibers, classified as type III collagen. (5) (Table I) In > >>comparing why less chicken parts compared to beef parts are needed to > >>produce a similarly strong tasting broth, the authors of The Best > >>Recipe cookbook suggest that chicken bones have a higher > >>concentration of red marrow, and that this considerably enhances > >>flavor. (6) > >> > > >> > > >> > Yellow bone marrow is a storage site for energy in the form of > >>lipids or fats. It contains adipocytes within which fat is stored. It > >>also contains a small amount of blood cells and type III collagen > >>fiber. (7) (Table I) > >> > > >> > Cartilage > >> > > >> > Cartilage is deposited in varying places in the body including the > >>nose and ear. The joint cartilage is the primary type that gets > >>incorporated in broth. It functions as a shock absorber and to reduce > >>friction. In the matrix of cartilage, the fiber component is collagen > >>protein and elastin protein. Like collagen, elastin provides > >>strength, but it also provides stretch. It can stretch up to one and > >>a half times its original length. (8) The other matrix component, > >>ground substance is made of the glycosaminoglycans (GAGs) chondroitin > >>sulfate, keratin sulfate and hyaluronic acid. The GAGs form a gel > >>ground substance that gives cartilage its resilience. (Table I) > >> > > >> > Cartilage has enjoyed fame as a supplement for osteoarthritis in > >>the form of shark cartilage. It has been studied for joint disease, > >>and gastrointestinal disease. Prudden found that cartilage > >>dramatically improved degenerative joint disease, including > >>rheumatoid arthritis. He also found that it improved inflammatory > >>bowel disease. (9) > >> > > >> > Cartilage has a poor blood supply. It actually produces chemicals > >>known as antiangiogenesis factors (AAFs) that inhibit the growth of > >>blood vessels into it. This seemingly unfortunate quality can > >>actually be used to advantage in the fight against cancer. Cancer > >>cells grow very rapidly. They achieve rapid proliferation by > >>stimulating the growth of new blood vessels to support themselves. > >>AAFs are now being used as a treatment to inhibit the growth of blood > >>vessels into cancer cells. (10) As a medicine, AAFs are given in the > >>form of cartilage. (11) > >> > > >> > Cartilage supplementation also stimulates B, T, and macrophage > >>immune cells. (12) According to Murray and Pizzorno, malnutrition > >>(protein deficiency) is the most common form of immune suppression in > >>the world. (13) That is because the immune system is composed > >>primarily of protein, including antibodies, receptors and chemical > >>signalers. When it is further considered that 80% of the immune > >>system lines the gastrointestinal tract, the role of cartilage gains > >>importance, since it can nourish both the gut and the immune system. > >>(14) > >> > > >> > Pharmaceutically prepared cartilage is very expensive, often > >>prohibitively so. Of course cartilage can be extracted at home, by > >>making broth. Broth recipes stress the quality that can be obtained > >>from using highly cartilaginous parts of animals. These parts will be > >>joint areas, like chicken feet and beef knuckles, trachea and ribs, > >>or anatomy with a concentration of glycosaminoglycans, like hooves > >>and skin. > >> > > >> > To summarize, cartilage (broth) can be considered for use in the > >>following conditions: arthritis, inflammatory bowel disease (Crohn's > >>disease and ulcerative colitis), cancer, decreased immune system > >>states, and malnutrition. > >> > > >> > Collagen and Gelatin > >> > > >> > Collagen comes from the word kolla, which means glue. True to its > >>verbal root, it has been used as glue in the past. It functions to > >>hold the body together. One fourth of all the protein in the body is > >>collagen. (15) It is the framework for the extra cellular matrix of > >>bone, cartilage and skin. Another word for collagen is gelatin. > >> > > >> > <<<the rest of this article can be found at: > >> > > >> > http://www.findarticles.com/p/articles/mi_m0ISW/is_259- > >>260/ai_n10299306 >>> > >> > > >> > > >> > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 21, 2007 Report Share Posted March 21, 2007 , there are several good enzyme manufacturers, but the one that I have had the most success with, is Enzymedica. Just before each meal, I take their enzyme " Digest Gold " - which has multiple enzymes. After each meal I then take the " Lypo " enzyme (Lipase, Amylase, Protease, and Lactase for fat digestion), also from Enzymedica. You can get these enzymes from most large health food stores, but I purchase mine from a company in Las Vegas (http://www.getbigger.com/enzymedica.html) and their prices are cheaper in most cases. I should note that if you have not taken enzymes before, I would recommend reading about their use. With everything that I have read, most enzymes will not cause any major reactions. However, there can always be some exceptions. When I first started using these enzymes, I had a very critical case of " leaky gut. " Fortunately I have been able to use these enzymes without any difficulty and with noticeable success. However, I started out very slowly until my body can adjust to the enzymes. Best wishes, Sam. Re: bone broth >> >>Date: Mon, 19 Mar 2007 12:41:28 -0000 >> >> >> >>Thanks Patti, I got it as well and will try it this week. >> >> >> >>Tricia, A's mom, SCD 83 days >> >> >> >> >> >> > >> >> > For those of you that thought chicken soup was just for the Intro >> >>Diet.... this is the first few pages of a LONG article I found on >> >>bone broths online... very interesting, and too good not to >> >>forward. -Patti >> >> > ________________________________________ >> >> > Introduction >> >> > >> >> > Broth, made from the bones of animals, has been consumed as a >> >>source of nourishment for humankind throughout the ages. It is a >> >>traditional remedy across cultures for the sick and weak. A classic >> >>folk treatment for colds and flu, it has also been used historically >> >>for ailments that affect connective tissues such as the >> >>gastrointestinal tract, the joints, the skin, the lungs, the muscles >> >>and the blood. Broth has fallen out of favor in most households >> >>today, probably due to the increased pace of life that has reduced >> >>home cooking in general. Far from being old-fashioned, broth (or >> >>stock) continues to be a staple in professional and gourmet cuisine, >> >>due to its unsurpassed flavor and body. It serves as the base for >> >>many recipes including soup, sauces and gravy. Broth is a valuable >> >>food and a valuable medicine, much too valuable to be forgotten or >> >>discounted in our modern times with our busy ways and jaded attitudes. >> >> > >> >> > Definition >> >> > >> >> > In general, broth is a liquid made by boiling meat, bones, or >> >>vegetables. There are many types of broths, based on what is being >> >>cooked. For example, Bieler Broth, a vegetable broth made with green >> >>beans, zucchini, and celery is a supportive remedy used in >> >>detoxification or cleansing protocols. ConsommE, a rich broth made >> >>from meat, is another example. It is prepared by reducing, or >> >>prolonged simmering. Stock is another word used synonymously with >> >>broth, though some chefs denote stock as being made from bones >> >>whereas broth is made from meat. In this paper the two names are used >> >>interchangeably. Soup is a similar term referring to simmered >> >>vegetables, meat, and seasonings, and is defined by Random House >> >>Webster's Dictionary as a liquid food. (1) The difference is that >> >>soup contains solids such as meat, beans, grains or vegetables >> >>(sometimes disguised by a puree) while a broth is the liquid in which >> >>solids have been simmered and then discarded. Soup is what we think >> >>of as having for a meal. Broth is a starting ingredient for soup, and >> >>must be prepared separately beforehand. >> >> > >> >> > Method >> >> > >> >> > The ingredients are as follows: bones from an animal, with or >> >>without meat and skin, enough water to just cover the bones, a splash >> >>of vinegar, and optional assorted vegetables or their scraps. Making >> >>broth requires almost no work, just put the bones in a pot, add water >> >>and vinegar, bring it to a simmer and walk away. No chopping or >> >>tending is needed. >> >> > >> >> > Why then, don't people make it? Stock needs to be prepared in >> >>advance to mealtime. It needs to boil for hours, and the longer it >> >>simmers, the better it gets. An easy solution is to routinely put >> >>meat scraps into a pot, instead of the garbage can. Broth can just as >> >>easily be extracted from a single chicken breast bone as it can from >> >>a whole chicken, and it need not be raw. Broth can be allowed to >> >>simmer on lowest heat for a day or two. The greatest amount of work >> >>is at the end, when it must be strained, cooled, and put into >> >>containers, still not very troublesome. It can be kept in the >> >>refrigerator for about five days, or frozen for months. (2) With >> >>stock on hand, homemade soup can be ready for dinner within 20 >> >>minutes. (See Appendix A for more recipe details). >> >> > >> >> > Nutritional Contents >> >> > >> >> > Basically then, broth will contain the ingredients that are in >> >>bone. Covering and adhering to the ends of bones to form a joint, is >> >>cartilage. Therefore broth will also contain the ingredients that are >> >>in cartilage. Bone and cartilage are both classified as connective >> >>tissue. Connective tissue is one of the four basic tissue types that >> >>exist in animals. It functions to bind or hold together and to >> >>support and strengthen the body. Connective tissue consists of a >> >>matrix, and cells that secrete the matrix. The matrix is the material >> >>that fills the space between the cells and is therefore referred to >> >>as the extracellular matrix. It is composed of protein fibers, and >> >>ground substance, which can be a liquid, a get or a solid. Since the >> >>cells are few, it is the valuable nutrients from the matrixes of bone >> >>and cartilage, which create the substance called broth. (Table I). >> >> > >> >> > Bone >> >> > >> >> > The primary functions of bone are to provide a support framework, >> >>protect organs, store and release minerals, produce blood cells and >> >>store energy. In the matrix of bone, the protein, collagen, forms the >> >>fibers. Collagen has the ability to resist a pulling or tearing >> >>force, called tensile strength. It is flexible and rubbery. The other >> >>matrix component, the ground substance, is made of mineral salts. >> >>Calcium and phosphorus, in a composite called hydroxyapatite, and >> >>some calcium carbonate, form 65% of the ground substance. Water >> >>contributes 25%. The remaining 10% is formed by magnesium, sodium, >> >>potassium, sulfate and fluoride. (3,4) (Table I) The inorganic >> >>minerals form a solid ground substance and give bone its hardness. If >> >>bones were made only of collagen they would be rubbery, but if they >> >>were made only of minerals, they would be brittle. Together they make >> >>bone flexible and hard. >> >> > >> >> > Bone Marrow >> >> > >> >> > In a central cavity, bone also houses marrow. There are two types >> >>of bone marrow, red and yellow. Red bone marrow is the location for >> >>the manufacture of the cells in blood. It produces the cells in their >> >>immature forms. The final conversion into mature blood cells occurs >> >>outside the bone marrow. The cells made in the red marrow are myeloid >> >>stem cells, the precursors to red blood cells, and lymphoid stem >> >>cells, the precursors to white blood cells and platelets. Red blood >> >>cells carry and deliver oxygen to other cells, white blood cells are >> >>part of the immune system, and platelets allow for clotting. Red bone >> >>marrow also contains collagen protein fibers, sometimes called >> >>reticulin fibers, classified as type III collagen. (5) (Table I) In >> >>comparing why less chicken parts compared to beef parts are needed to >> >>produce a similarly strong tasting broth, the authors of The Best >> >>Recipe cookbook suggest that chicken bones have a higher >> >>concentration of red marrow, and that this considerably enhances >> >>flavor. (6) >> >> > >> >> > >> >> > Yellow bone marrow is a storage site for energy in the form of >> >>lipids or fats. It contains adipocytes within which fat is stored. It >> >>also contains a small amount of blood cells and type III collagen >> >>fiber. (7) (Table I) >> >> > >> >> > Cartilage >> >> > >> >> > Cartilage is deposited in varying places in the body including the >> >>nose and ear. The joint cartilage is the primary type that gets >> >>incorporated in broth. It functions as a shock absorber and to reduce >> >>friction. In the matrix of cartilage, the fiber component is collagen >> >>protein and elastin protein. Like collagen, elastin provides >> >>strength, but it also provides stretch. It can stretch up to one and >> >>a half times its original length. (8) The other matrix component, >> >>ground substance is made of the glycosaminoglycans (GAGs) chondroitin >> >>sulfate, keratin sulfate and hyaluronic acid. The GAGs form a gel >> >>ground substance that gives cartilage its resilience. (Table I) >> >> > >> >> > Cartilage has enjoyed fame as a supplement for osteoarthritis in >> >>the form of shark cartilage. It has been studied for joint disease, >> >>and gastrointestinal disease. Prudden found that cartilage >> >>dramatically improved degenerative joint disease, including >> >>rheumatoid arthritis. He also found that it improved inflammatory >> >>bowel disease. (9) >> >> > >> >> > Cartilage has a poor blood supply. It actually produces chemicals >> >>known as antiangiogenesis factors (AAFs) that inhibit the growth of >> >>blood vessels into it. This seemingly unfortunate quality can >> >>actually be used to advantage in the fight against cancer. Cancer >> >>cells grow very rapidly. They achieve rapid proliferation by >> >>stimulating the growth of new blood vessels to support themselves. >> >>AAFs are now being used as a treatment to inhibit the growth of blood >> >>vessels into cancer cells. (10) As a medicine, AAFs are given in the >> >>form of cartilage. (11) >> >> > >> >> > Cartilage supplementation also stimulates B, T, and macrophage >> >>immune cells. (12) According to Murray and Pizzorno, malnutrition >> >>(protein deficiency) is the most common form of immune suppression in >> >>the world. (13) That is because the immune system is composed >> >>primarily of protein, including antibodies, receptors and chemical >> >>signalers. When it is further considered that 80% of the immune >> >>system lines the gastrointestinal tract, the role of cartilage gains >> >>importance, since it can nourish both the gut and the immune system. >> >>(14) >> >> > >> >> > Pharmaceutically prepared cartilage is very expensive, often >> >>prohibitively so. Of course cartilage can be extracted at home, by >> >>making broth. Broth recipes stress the quality that can be obtained >> >>from using highly cartilaginous parts of animals. These parts will be >> >>joint areas, like chicken feet and beef knuckles, trachea and ribs, >> >>or anatomy with a concentration of glycosaminoglycans, like hooves >> >>and skin. >> >> > >> >> > To summarize, cartilage (broth) can be considered for use in the >> >>following conditions: arthritis, inflammatory bowel disease (Crohn's >> >>disease and ulcerative colitis), cancer, decreased immune system >> >>states, and malnutrition. >> >> > >> >> > Collagen and Gelatin >> >> > >> >> > Collagen comes from the word kolla, which means glue. True to its >> >>verbal root, it has been used as glue in the past. It functions to >> >>hold the body together. One fourth of all the protein in the body is >> >>collagen. (15) It is the framework for the extra cellular matrix of >> >>bone, cartilage and skin. Another word for collagen is gelatin. >> >> > >> >> > <<<the rest of this article can be found at: >> >> > >> >> > http://www.findarticles.com/p/articles/mi_m0ISW/is_259- >> >>260/ai_n10299306 >>> >> >> > >> >> > >> >> > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 9, 2007 Report Share Posted April 9, 2007 I was interested in making bone broth. Is there a particular kind of bone to use? Do I just ask the butcher at Kroger for some particular bones or are they packaged in a way I can just buy them. Becky Patti wrote: I'm trying to figure out why you're worried about adding bone broth to popsicles. You're thinking that freezing it will destroy enzymes in it? I don't think so.... I mean, it wouldn't destroy anything that the heat of cooking didn't already destroy. Bone broth contains collagen/protein, all kinds of minerals, etc, etc, etc.... which will still be there it you freeze it. Patti oxalates? He was eating bone broth, but now he will not touch it. The suggestion was made to add bone broth to the popscicles, but would that not destroy all the enzymes? Recent Activity a.. 17New Members Visit Your Group Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 9, 2007 Report Share Posted April 9, 2007 I shop at Fred Meyer, (which is owned by Kroger's) here in the Pacific NW. I just asked the butcher if they had any soup bones.... because I did not see any out (sometimes they have them out, sometimes not). They brought out packages.... of three or four chunks of bone, with some meat and cartilage on them. I bought three packages and threw two in the freezer. These were beef bones.... big, heavy ones... with marrow in the center. Of course, " organically " raised animal bones would be ideal, I think. I just don't have easy access to them. You can definitley use a chicken carcass to make a nice bone broth, too. Let me know if you need the recipe/instructions... I think I sent them to you, but maybe not? Patti Re: bone broth I was interested in making bone broth. Is there a particular kind of bone to use? Do I just ask the butcher at Kroger for some particular bones or are they packaged in a way I can just buy them. Becky Recent Activity a.. 20New Members Visit Your Group Quote Link to comment Share on other sites More sharing options...
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