Many of our Journal commenters have some expertise in natural food and healing, be they moms, doctors, nutritionists or chefs– or those that just eat. This commenter is a new blogger in the field who also happens to be a professional freelance writer. Her prose is delicious, and her content is quite nourishing. So, I want to introduce you to Elizabeth Walling from The Nourished Life.
Just as Annie and I were set to make our bone broth tomorrow , from grass-fed, naturally raised beef bones, lo and behold her article, Broth–The Food That Heals, pops up on the screen when I clicked on her name at the comment she made. Of course, it is the season, after the steers are butchered, to make nourishing bone broth. Here is an extract from Elizabeth’s latest article:
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The nutritional value of real broth was well-known in ancient cultures and is still reve
red in traditional communities today (fish broth in Asia protected natives from the harmful effects of soy). Broth is often viewed as a powerful health elixir which can strengthen the joints and bones, prevent and cure illnesses, and provide ample amounts of energy and stamina. These claims are not antiquated myths, though it may seem like if you try to cure modern ailments with canned broth. That won’t work. But by preparing your own stock the old-fashioned way, you can reap many health benefits from it.
Of all the various ingredients which can be included in broths, bones are the most important. While the idea of bones, cartilage and marrow may not get you salivating, it’s these components that bring the miraculous nutritional value to homemade broth. Broths are a rich source of gelatin (which enhances protein absorption and helps grow healthy hair, too), as well as important trace minerals. For those who can’t eat much dairy, broth is an important natural source of calcium.
See the entire article at The Nourishing Life.
Journal of Natural Food and Health 
When I went salmon fishing this year I thought the man that cleaned the fish was going to fall out of his chair when I asked for two of the fish carcas back. I now have wonderful fish stock in my freezer from fish I caught it myself!!
I always like to add a splash of vinegar (or wine, something acidic), let it sit for about an hour, then start heating it. The vinegar helps to leech the calcium from the bones. Don’t add too much, though, or your broth won’t taste good.
A large crockpot is good for this–you can let it go all night without thinking about it.
Always add bones to your soup. Cook them for hours. Good for your bones, skin and immune function.
Alexa Fleckenstein M.D., physician, author.
I just whipped up a beautiful batch of broth from chicken feet. It came out great with a lovely solid gel.
I often make chicken soup in the crockpot with a free range chicken. This week after I picked the meat off the bones, I put the bones in a pot, covered it with water and boiled it some more. This broth was solid gelatin while the first broth was soft. Anyway, I refrigerated all, skimmed the fat off the broth the next day, combined all the broth with lots of spices, veggies, and the chicken. It made a very healthy soup. The turmeric, ginger, garlic, etc. are so good for your immune system as well as the bone broth.