Trying to get more comfortable with gut healing foods because I think it will make the transition off supplements easier and will be better long term for Jackaroni. I kept reading about bone broth and it's amazing gut healing properties but my thoughts on it were "ewww" and "probably a pain in the rear". Well, I'm now getting excited about it. We've made awesome progress through supplements and a cleaned up diet....I've been adding superfoods like greens into him and now it's time to get more creative!!
So, here are the basics on broth and how it's done. What's great is that it's not just for soup. You can cook noodles and rice in it, put it in an ice cube tray and add a cube to almost any dish, and make gravies etc with it. It can be made in a big batch, frozen into small batches, and worked into the diet all the time!
Not only does bone broth contain much needed minerals (calcium, magnesium, potassium) in easily absorbed electrolyte form, but also the secret ingredient so good for healing the gut: gelatin.
Quoting from "Nourishing Traditions":
Hydrophilic colloids attract digestive juices for rapid and effective digestion....The same property by which gelatin attracts water to form desserts, like Jello, allows it to attract digestive juices to the surface of cooked food particles.
The public is generally unaware of the large amount of research on the beneficial effects of gelatin taken with food. Gelatin acts first and foremost as an aid to digestion and has been used successfully in the treatment of many intestinal disorders, including hyperacidity, colitis and Crohn's disease... anemia...diabetes, muscular dystrophy and even cancer.
Other important ingredients that go into broth are the components of cartilage, which recently have been used with remarkable results in the treatment of cancer and bone disorders, and of collagen, used to treat rheumatoid arthritis and other ailments.
Jewish penicillin... modern research has confirmed that broth helps prevent and mitigate infectious diseases.
The test of whether your stock contains liberal amounts of gelatin is carried out by chilling the broth. It should thicken even to the point of jelling completely. If your broth is still runny, you may add a little powdered gelatin to thicken it. Bear in mind, however, that some people have reactions to commercially prepared gelatin, which will contain small amounts of free glutamic acid, similar to MSG.
...remedying infant diarrhea...
Chicken soup has a natural ingredient which feeds, repairs and calms the mucous lining in the small intestine. This inner lining is the beginning and ending of the nervous system. It is easily pulled away from the intestine through too many laxatives...food additives...parasites. [It] heals the nerves, improves digestion, reduces allergies, relaxes and gives strength.
General procedure follows. It is not expensive. A pack of 4 chicken legs at Whole Foods (aka Whole Paycheck) is $3.25. Fish, grass fed beef, or lamb shanks can be used, we're talking $5 at the most.
HOW TO MAKE:
If you are using beef bones, NT recommends roasting in oven first until browned.
Soak bones or chicken legs and vegetables desired (onions, carrots) with 2T vinegar per qt. of water for one hour before heating (chelates more minerals out).
Bring to low boil.
Keep at barely a simmer for 6-24 hours.
Strain and refrigerate.
After straining, you can reduce it for an hour or so at a lively boil to make a more concentrated stock. Then freeze in ice cube trays. Pop out and transfer to a freezer container. The concentrated stock or what the French term demi-glace, is really delicious.
We trialed Soba noodles (100% buckwheat) today so hoping Jack tolerates them well. He ate a LOT, loved them, and they're perfect for cooking in broth.