Crystal Lauer
Health Impact News
In South America, it has been supposed that “Good broth can resurrect the dead.” In Greece, Hippocrates, the father of modern medicine, recommended steaming bowls of broth for his digestion-impaired patients, approximately 2,400 years ago. Maimonides extolled the ‘Excellence’ of broth as both a food and a medicine, causing the golden broth so commonly prepared by Jewish mothers to become colloquially known as “Jewish Penicillin.”
From ancient times, when bones were simmered over fires in turtle shells, to modern, fast paced cities, where it is sold by the cup out of high-end specialized restaurants, bone broth has been touted and accepted as both a medicine and a food by layman and physician alike.
As a staple of the popular Paleo Diet and the Keto Diet, its proponents swear by its super healing abilities. Its virtues can be seen splashed across magazines, books and trendy websites. Suddenly the world has discovered this golden elixir, that has been around for thousands of years and ironically is a real food tradition at the base of almost every culture worldwide.
The question is, does it really deserve such lofty acclaim?
Bone broth may simply be the simmering of bones in water with the possible addition of vegetables, herbs and spices, to extract their minerals and nutrients, but the results are anything but ordinary.
Many store-bought broths and soups rely on lab-produced flavors and a particularly ugly secret in the form of Monosodium glutamate, a known neurotoxin, to enhance their taste. Home cooked broths made from real food, are superior in both nutrients and taste and for a fraction of the cost of their store-bought cousins. This makes simmering your own broth both economical and healthy.
So, what’s the real story with bone broth?
Read more
In South America, it has been supposed that “Good broth can resurrect the dead.” In Greece, Hippocrates, the father of modern medicine, recommended steaming bowls of broth for his digestion-impaired patients, approximately 2,400 years ago. Maimonides extolled the ‘Excellence’ of broth as both a food and a medicine, causing the golden broth so commonly prepared by Jewish mothers to become colloquially known as “Jewish Penicillin.”
From ancient times, when bones were simmered over fires in turtle shells, to modern, fast paced cities, where it is sold by the cup out of high-end specialized restaurants, bone broth has been touted and accepted as both a medicine and a food by layman and physician alike.
As a staple of the popular Paleo Diet and the Keto Diet, its proponents swear by its super healing abilities. Its virtues can be seen splashed across magazines, books and trendy websites. Suddenly the world has discovered this golden elixir, that has been around for thousands of years and ironically is a real food tradition at the base of almost every culture worldwide.
The question is, does it really deserve such lofty acclaim?
Bone broth may simply be the simmering of bones in water with the possible addition of vegetables, herbs and spices, to extract their minerals and nutrients, but the results are anything but ordinary.
Many store-bought broths and soups rely on lab-produced flavors and a particularly ugly secret in the form of Monosodium glutamate, a known neurotoxin, to enhance their taste. Home cooked broths made from real food, are superior in both nutrients and taste and for a fraction of the cost of their store-bought cousins. This makes simmering your own broth both economical and healthy.
So, what’s the real story with bone broth?
Read more
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