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Dec 16

Bone Broth and Other Nutrients

In this day of people using glucosamine sulfate with chondroitin, as usually they are missing the boat. Although these nutrients are worth while they are only a small percent of what traditional people would eat in consuming bones. It is good to nourish the body, and for thousands of years that is what has been done.

Unlike our canine friends we cannot consume bones directly. Instead we have 3 options. In order my preferences are bone broth, calcifood, and glucosamine synergy.

The bone broth recipe requires:
1. About 4 lbs of beef marrow and knuckle bone (with variations including lamb stock, venison, or chicken), and you could add another 3 lbs of meaty rib or neck bones.
2. 4 or more quarts of cold filtered water.
3. 1/2 cup of apple cider vinegar.
4. 3 onions, coarsely chopped.
5. 3 carrots, coarsely chopped.
6. Several sprigs of fresh thyme, tied together.
7. 1 teaspoon dried green peppercorns, crushed.
8. 1 bunch of parsley.

Ground stock must be made with several sorts of bones: knuckle bones, and feet impart large quantities of gelatin to the broth; marrow bones impart flavor and the particular nutrients of bone marrow; and meaty ribs or neck bones add color and flavor.

Place the knuckle and marrow bones, and optional calves foot in a large pot with vinegar and cover with water, and let stand for 1 hour. Place the meaty bones in a roasting pan and brown at 350° in the oven. When browned add to the pot along with the vegetables. Pour the fat out of the roasting pan, add cold water to the pan, bring to a boil, stirring with a wooden spoon. Add this liquid to the pot. Add additional water if necessary to cover the bones; but the liquid should come no higher than within 1 inch of the rim of the pot. Bring to a boil. Remove scum from the top with a spoon. After you have skimmed, reduce the heat and add thyme and crushed peppercorns.

Simmer stock for at least at 12 and as long as 72 hours. Just before finishing add the parsley and simmer another 10 minutes. Remove the bones with tongs or a slotted spoon. Strain the stock in a large bowl. Let cool in the refrigerator and remove the congealed fat that rises to the top. Transfers to smaller containers and the freezer for long term storage.

The Weston A Price Foundation has letters showing that Bone Broth is one of the most effective means of helping people with arthritis, osteoporosis, spinal stenosis, and even osteogenesis imperfecta.

For those patients with less of a desire or cooking aptitude, there is calcifood either wafers or powder and glucosamine synergy. They both along with bone broth have much more of the total food than synthetic supplements, and quite often it is the unknown factors that are the ones that get results.

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