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:
The nutritional value of real broth was well-known in ancient cultures and is still revered 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.