An age old digestive aid, known to helps control heartburn, colitis, gastritis, Crohn’s disease and even chronic inflammation!

Unlike our canine friends, we humans have much less patience and thus a harder time getting the marrow out of those long bones, yet the amount of nutrients found in bones is amazing.

The ‘new’ old tradition of consuming bone broth or stock has much merit.

In fact as early as 204 AD we find writings about the healthful effects of gelatin in China and Japan. The origin even reaches back to prehistoric times.

The gelatin, minerals, vitamins and other fat soluble compounds found in bone broths have certain healing qualities as well as immune building factors that are missing from our current fast food, fix it quick diets.

Boneless chicken breasts, rib eyes minus the rib, ham hocks minus the hock, etc. have deprived us of many important elements necessary for a balanced and healthy diet.

If we look at the decline of health in America, we will see that the US has now fallen to 50th in the world for health. This is according to the World Health Organization.

Sally Fallon’s book “Nourishing Traditions” has many great recipes as well as a wealth of information regarding our food. She gives an accounting of how our foods have been sabotaged over the years, and what to do about it. I recommend reading and utilizing her book. It should be found in every kitchen.

Here is a good recipe for bone stock:

(hint – use only organic produce available at most natural food stores)

  • 2-3 pounds of bones, beef, pork or chicken marrow bones, calves foot, knuckle bones, ribs, chicken or turkey carcasses, chicken feet or backs (each cut offers different elements to the mix)
  • 4 or more quarts cold filtered water
  • 1/4-1/2 cup apple cider vinegar
  • 3 onions, coarsely chopped
  • 3 carrots, coarsely chopped
  • 3 stalks celery coarsely chopped garlic
  • several sprigs of fresh thyme tied together
  • 1 teaspoon dried green peppercorns
  • 1 bunch parsley

Cooking instructions:

  • Put water and bones into a pot, bring to a boil.
  • Skim off scum.
  • Pour into a slow cooker and cover bones with water, add vinegar.
  • Add vegetable near the end and add sea salt to taste.
  • Slow cook for 24 to 72 hours.
  • Strain off all solids then refrigerate.

Drink 8 ounces a day for 30 days, make more as needed.
Include 1 tbsp sour kraut, miso or fermented vegetables of your choice daily.

‘Bone’ appetite!

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