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The Townsend Letter for Doctors & Patients had a great article on broth in the February/March 05 issue. Here's the link, and a few excerpts to encourage you to read the whole thing.
http://www.townsendletter.com/FebMarch2005/broth0205.htm
In a central cavity, bone also houses marrow. There are two types of bone marrow, red and yellow. Red bone marrow is the location for the manufacture of the cells in blood. It produces the cells in their immature forms. The final conversion into mature blood cells occurs outside the bone marrow. The cells made in the red marrow are myeloid stem cells, the precursors to red blood cells, and lymphoid stem cells, the precursors to white blood cells and platelets. Red blood cells carry and deliver oxygen to other cells, white blood cells are part of the immune system, and platelets allow for clotting. Red bone marrow also contains collagen protein fibers, sometimes called reticulin fibers, classified as type III collagen.5 (Table I) In comparing why less chicken parts compared to beef parts are needed to produce a similarly strong tasting broth, the authors of The Best Recipe cookbook suggest that chicken bones have a higher concentration of red marrow, and that this considerably enhances flavor.6
Cartilage supplementation also stimulates B, T, and macrophage immune cells.12 According to Murray and Pizzorno, malnutrition (protein deficiency) is the most common form of immune suppression in the world.13 That is because the immune system is composed primarily of protein, including antibodies, receptors and chemical signalers. When it is further considered that 80% of the immune system lines the gastrointestinal tract, the role of cartilage gains importance, since it can nourish both the gut and the immune system.14
In Gotthoffer's survey, one general area of health prescription clearly comes to the fore, and that is digestion. Most notably, he refers to over 30 years of research on gelatin's ability to improve the digestion of milk. In the early 1900s gelatin was therefore recommended as an ingredient in infant formula, to decrease allergic reactions, colic and respiratory ailments. Gelatin was also reported to increase the digestibility of beans and meat (which gives credence to the practice of serving meat with gravy). It was also found that gelatin increased the utilization of the protein in wheat, oats and barley, all gluten containing grains.23 Gluten is a notoriously difficult to digest protein for many people. Those that suffer from gluten allergy are diagnosed with Celiac disease, a debilitating condition.
Gotthoffer also found gelatin to be prescribed for both hyper- and hypo-stomach acidity. He cites three physicians who report gelatin to "work better and more rapidly than bismuth and tannin" in clinical practice.24 A more recent study by Wald, demonstrated that glycine (a main ingredient in gelatin) stimulates gastric acid secretion.25
Another recent study found that "gelatin as feed supplement protected against ethanol-induced mucosal damages in rats."26 This directly supports the traditional thought that broth is healing and coating to the gastrointestinal lining, and gives a scientific explanation for broth's ability to calm and soothe. Gelatin has also been found to improve body weight as well as bone mineral density in states of protein undernutrition.27 Additionally, studies have shown that convalescing adults, who have lost weight because of cancer, fare better if gelatin is added to their diet. It is said to be tolerated when almost nothing else can be.28
Since there are no standards for the preparation of, or ingredients in, commercial broth, it is possible that manufacturers are skipping the vinegar step, or perhaps not even using bones, both of which would leave the broth devoid of minerals. This may be why canned soup does not contain the same amount of minerals as home cooked. The milligrams of minerals in vegetable soup increase 2-8 fold when cooked at home.55
In Reply to: Article: Traditional Bone Broth in Modern Health and Disease (archive, please) posted by R. [4746.2395] on December 11, 2005 at 01:31:57:
Thx R. I just now got around to visiting the link and reading. Very interesting how a simple broth can help all those ailments listed.
In Reply to: Article: Traditional Bone Broth in Modern Health and Disease (archive, please) posted by R. [4746.2395] on December 11, 2005 at 01:31:57:
Great article, R., thanks. Recently I had a horrible cold and I remember my dad expounding on the benefits of broth to help me recuperate. I never did try to make any, but this will be a good resource when I do.
In Reply to: Article: Traditional Bone Broth in Modern Health and Disease (archive, please) posted by R. [4746.2395] on December 11, 2005 at 01:31:57:
Cool. Might be why I have always loved making my own stock and broth....I just love the flavor and home cooked goodness. I don't use a recipe, but just throw in whatever we have in the fridge with ox tails, pork necks or chicken backs, necks, or whatever we found on sale that we didn't feed to the dogs. It tastes like heaven and gives so much comfort...sometimes, I "brown" the bones, and sometimes I don't.
~~~8>
In Reply to: Article: Traditional Bone Broth in Modern Health and Disease (archive, please) posted by R. [4746.2395] on December 11, 2005 at 01:31:57:
broth is super food from the point of view of chinese medicine, macrobiotics, ayur vedic medicine, and knowing NDs, and even wise old doctors. always use animal bones! chinese medicine also calls for use of as much other animal tissue as possible (like a whole food approach to eating animals!), so you include, e.g., an entire split beast of chicken. the skin and fat boiled and then simmered with the bones yields nourishment in ways we have not even begun to delineate. this in particular is said in china to be an important reason asian women often have such beautiful skin.
In Reply to: Re: Article: Traditional Bone Broth in Modern Health and Disease (archive, please) posted by Carol [1362.1351] on December 11, 2005 at 19:51:10:
Lurch consumes powdered gelatin and has reported some of the benefits.
In Reply to: Re: Article: Traditional Bone Broth in Modern Health and Disease (archive, please) posted by labrat [750.2097] on December 11, 2005 at 20:36:05:
Do you use vinegar? They claim that using vinegar increases extraction of minerals from bones greatly.
In Reply to: Re: Article: Traditional Bone Broth in Modern Health and Disease (archive, please) posted by leon cavallo [4654.1137] on December 11, 2005 at 22:57:38:
Wow! Chinese medicine, macrobiotics, ayur vedic medicine... all of them are for using broth.... I didn't know that. I should start making it myself too.
In Reply to: Article: Traditional Bone Broth in Modern Health and Disease (archive, please) posted by R. [4746.2395] on December 11, 2005 at 01:31:57:
The following article has been posted here before
In Reply to: Re: Article: Traditional Bone Broth in Modern Health and Disease (archive, pleas posted by R. [4746.2395] on December 11, 2005 at 23:04:36:
Hi R., Can you point me in the direction of Lurch's report about the benefits of powdered gelatin?
In Reply to: Re: Another articles posted by R. [4746.2395] on December 11, 2005 at 23:41:53:
R:
These two articles are great!
Thanks for posting.
Carol B.
In Reply to: Re: Article: Traditional Bone Broth in Modern Health and Disease (archive, pleas posted by R. [4746.2395] on December 11, 2005 at 23:06:22:
No I generally don't since my spouse has some issues with it. I might consider trying it in a small quantity though...I bet it would add a lot to the taste too! What kind of vinegar should I try?
~~~8>
In Reply to: Re: Article: Traditional Bone Broth in Modern Health and Disease (archive, pleas posted by labrat [750.2097] on December 12, 2005 at 20:17:00:
I don't know, but any vinegar should do, I think, as it is acidity that is important. I'd think that acetic acid is in all vinegars. I personally would try using apple cider vinegar.
In Reply to: Re: Article: Traditional Bone Broth in Modern Health and Disease (archive, pleas posted by Carol [1362.1351] on December 12, 2005 at 08:43:46:
Sure. It's here --
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