“Good broth can resurrect the dead.”
~South American proverb
Gelatin is the traditional way of assuring plenty of proline and glycine in the diet. Gelatin is especially rich in proline and hydroxyproline, containing 15.5 and 13.3 grams per 100 grams of pure protein respectively. A diet deficient in proline and glycine may lead to suffering from stiff joints, skin diseases and other collagen, connective tissue and cartilage disorders. One suggestion for heart patients with elevated lipoprotein (a) levels (the only “bad”cholesterol) is that they should take a formula consisting of proline, lysine and vitamin C to help reverse the artery-blocking effects of lipoprotein (a).
Gelatin promotes digestion, heals allergies, improves rheumatoid arthritis as well as other degenerative joint conditions and inflammatory bowel diseases, detoxification in the liver, heals wounds, and promotes bone building. Also helps people with celiac disease.
During fasting or rapid weight loss (such as an illness), the body tends to eat its own protein store from the muscles. If a person wants to avoid that (and who doesn’t?) bone broth can help. Gelatin helps the body to stay in a “nitrogen balance,” meaning gelatin is already decomposed and it prevents the breakdown of protein in the body. The same researcher, Carl Voit, found that gelatin alone is not able to build up protein supplies in the body. To me it means don’t stay on a bone broth fast for an extended period of time.
“Remember also that the amino acids in gelatin, like all amino acids, can only be properly utilized when the diet contains sufficient fat-soluble activators–vitamins A and D–found exclusively in animal fats. So don’t hesitate to put cream in your broth-based soups and sauces, and include other sources of vitamins A and D in your diet, such as butter, egg yolks and cod liver oil.” “Broth is Beautiful,” Kaayla Daniels, PhD
General Bone Broth Recipe
2 – 3 pounds chicken, ducks, turkeys, geese, beef, fish* (see simmer hours table below)
Gizzards and chicken feet (option, but nutritious)
4 quarts of water
2 Tb Apple Cider Vinegar
2 large Onions (yellow or white)
2 – 4 Carrots, cut into large pieces
3 stalks Celery, cut into large pieces
1 bunch of Parsley
*make sure you are using the best bones: Chickens should be free-range, organic allowed to peck insects and bugs outside. If chickens are feed fed, make sure it’s not soy based. But if it is, make sure it’s not Genetically Modified. (Rules rules! Don’t you wish all food was real food?) Beef should also be free-range, organic and grass-fed. Fish should be wild-caught (not feedlot raised!)
Large stainless steel or enamel stock pot OR crock pot
Large glass jars or containers to store broth in freezer
- Add all ingredients (except parsley) into pot and bring to a boil. Skim off the scum (less scum with higher quality bones). Then continue to simmer for…
- Simmer Hours Chart
- Chicken Bones 12 – 24 hours
- Beef 36 – 48 hours
- Fish 4 – 12 hours
- Half an hour before simmering is finished, add the bunch of parsley for extra minerals. With your slotted spoon, remove vegetables and bones and pour liquid into jars and/or containers to cool before transferring to long-term storage (freezer).
The container on the right is frozen already.