Bone Broth which can be made from meat, fowl, or fish stocks is making a huge comeback in the culinary world today. In days gone by the stock pot on the back of the stove was actually the most important piece of equipment in a kitchen. These stocks were then known as restoratives.

The remedy for the flu or the common cold as long as I can remember has always been a good rich homemade chicken stock. It has been discovered that chicken stock actually has a natural ingredient in it that will feed, repair, and calm the mucous lining in the small intestine. It has also been found that chicken stock can heal the nerves, and can improve digestion.

There was always a stock bubbling and simmering on the back of our coal and wood stove. This stock was made from the bones of whatever meat was being prepared. Nothing was wasted food wise in our home. All the leftover vegetables were added to the stock. It was cooked for hours becoming more and more flavorful and richer and nutritious the longer it simmered. Then it was cooled and strained leaving a generous amount of gelatin thickening the broth. Gelatin aids in digestion and intestinal disorders plus helps with anemia and many other chronic disorders.

Bone Broths contain minerals of bone, marrow, cartilage and the vegetables used in it. Adding vinegar during the cooking will help extract calcium, potassium and magnesium from the bones into the broth. There is collagen in bone broth which helps fight wrinkles and even cellulite plus the collagen lubricates joints and reduces inflammation in the body.

As a Registered Nutritional Consultant I know the wonderful healing and health benefits of Bone Broth and I am very excited to see it return from the past.

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