I see many of my clients while still in their thirties or forties suffering from gut disturbances, joint aches, arthritis pains and all sorts of inflammations. Conventional medicine often offers anti-inflammatory cortisols and analgesics that just suppress the symptoms but fail to address the underlying cause. These synthetic pharmaceuticals come with their share of side effects crippling the patient with compromised immunity, edema, hypertension, and upset stomach.
Traditionally, our grandmothers would have prepared their famous broth that held all needed healing and nourishing powers.
Broths were once integral parts of any healthy kitchen. The famous bone broth is prepared by boiling bones (chicken, turkey or beef bones with their cartilages) with onions, garlic, cabbage, ginger, and celery and 2-4 tablespoons apple cider vinegar for 6 to 8 hours till the bones are tender and the stock is thick and gelatinous. Then, the broth is strained and half a cup is consumed every day. The bones in the broth are natural source of glucosamine, chondroitin, and hylurenic acid; and the added vegetables supply the needed natural sulfur.
As anti-inflammatory, fish broth, with its rich omega 3 fatty acids content, were prepared using fish carcasses and head, celery, garlic, ginger, onion, carrots, bay leaves, frankincense, cardamom, and turmeric. The ingredients are also boiled with ¼ cup of vinegar to release all the calcium and nutrients from the bones. The added vegetables and herbs have additional anti-inflammatory and anti-oxidant action in their own right.
Don't under estimate the healing power of food. Let your food be your medicine and your kitchen your dispensary.
Have a great day!
Traditionally, our grandmothers would have prepared their famous broth that held all needed healing and nourishing powers.
Broths were once integral parts of any healthy kitchen. The famous bone broth is prepared by boiling bones (chicken, turkey or beef bones with their cartilages) with onions, garlic, cabbage, ginger, and celery and 2-4 tablespoons apple cider vinegar for 6 to 8 hours till the bones are tender and the stock is thick and gelatinous. Then, the broth is strained and half a cup is consumed every day. The bones in the broth are natural source of glucosamine, chondroitin, and hylurenic acid; and the added vegetables supply the needed natural sulfur.
As anti-inflammatory, fish broth, with its rich omega 3 fatty acids content, were prepared using fish carcasses and head, celery, garlic, ginger, onion, carrots, bay leaves, frankincense, cardamom, and turmeric. The ingredients are also boiled with ¼ cup of vinegar to release all the calcium and nutrients from the bones. The added vegetables and herbs have additional anti-inflammatory and anti-oxidant action in their own right.
Don't under estimate the healing power of food. Let your food be your medicine and your kitchen your dispensary.
Have a great day!
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