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Nourishing Broth: An Old-Fashioned Remedy for the Modern World Paperback – September 30, 2014
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My left hip had been aching for a month or two, and my arches would 'bark' in the afternoon, so I thought why not be more committed to broth, and hunted down some good pastured goat bones and chicken feet. Just threw them in together in my lead-free slow cooker (Cuisinart claims their ceramic is lead-free, not all manufacturers do). Just 3 days of having 1-2 cups twice a day and the hip and arches no longer hurt, and my socks don't leave a dent around my ankle from edema.
A friend who is a Weston A Price Foundation (WAPF) chapter leader told me she cooks her broth thrice (for two days each), storing the broth each time and putting in new (filtered) water and vinegar, because the research says it takes more than a day to get some of the nutrients from those bones and tendons. So now I fill quart jars only partially so I can add more later, which means each jar has similar levels of nutrients.
The WAPF is launching a new Restaurant Rating Project that helps smart eaters find places that make their own bone broths and stock (hopefully using pastured bones because CAFO animals concentrate fluoride and lead, to name just two toxins), mix up their own salad dressing (just say no to canola and soy oil!), use natural fats to saute (butter, lard, tallow, duck fat, coconut oil), provide genuine sourdough (reduces nutrition-blocking phytates), and offer lacto-fermented condiments (not fake catsup and relishes flavored with dead vinegar to seem like the original thing). See Sally's tour de force Nourishing Traditions cookbook (the first third is a fascinating peek at how traditional foods were originally made and why the imitations don't support health; like anything else in our capitalistic world, "Buy Low, Sell High" means food processors and restaurants must take short cuts to succeed--but home cooks don't need to.
Part I is 48 pages teaching us what is in bone broth and why and how it helps the human body. This is more than I wanted to know, I am glad it is here but I was in the mood to just dive in.
Part II is about 80 pages and goes into detail by health condition explaining how drinking (eating) bone broth on a daily or very regular basis can heal each condition: osteoarthritis, rheumatoid arthritis, scleroderma, psoriasis, wound healing, infectious disease, digestive disorders, cancer, mental health and how it can help "sports and fitness" and anti-aging. By skimming parts that are relevant to me I started to feel like bone broth can cure everything and that anyone not drinking it daily is a fool. That's not the attitude of the author but the book makes you think that bone broth is a miracle and the elixir of life. I was more excited than ever to start drinking it daily.
Part III is 150 pages of recipes from home cooks as shared via online discussion groups. The basic technique is chapter 20 and is 12 pages long. There are 34 pages of stocks and broths, followed by meals, appetizers, soups, sauces, grain and legume dishes, broths for breakfast and tonics.
The 25 pages of notes cites references for studies, research and medical claims made in the book. This is good for the naysayers or doubters.
As with other books about special diets or ways of eating (ie anti-inflammation diet, diets that avoid a certain common food group, Paleo) this book is not just recipes but explains why eating this and eating this way on a regular basis is good for the body for wellness or to heal the body. Do you want all this info? Some people do and some do not. As with other cookbooks one could say, "I could dig for recipes free on the Internet so why buy a cookbook?" Yes it is true, you can find recipes online but if you are a cookbook user and buyer you already know you'd rather have a convenient source of tested and tried recipes at your fingertips instead of gambling on Internet recipes which range from poor to excellent (you don't know until you've tried them). Will you want to make every single recipe? Probably not but isn't that the case with every cookbook you ever used?
This is a great resource for those who want the health info and want recipes right on their own bookshelf. The paper is almost like newspaper and on the first reading some of my pages ripped, I wish all cookbooks had thicker paper of high quality. Still I am rating this on the words and recipes so I rate it 5 stars = I Love It. I have already put the techniques to use and the major change from the ways taught to me by my mother and grandmother is to add in chicken feet, pork feet and/or beef feet into the broths to boost the collagen and other nutritious qualities. The technique in the book really works (I use stovetop cooking).
Top international reviews
I am a massive fan of Sally Fallon Morell's work and this book represents a more in-depth look into the benefits specifically of broth for our health and well-being, written in a very engaging, intelligent style. It expands upon the work already presented in "Nourishing traditions' nicely and explains things in more detail.
Well worth the few bucks it costs to download!!
It explains why it would be beneficial to eat some of the broths and how they help repair the body. The final third suggests many recipes to try which enable you to follow through with the regime.
Highly reccommended if you want to learn more about how your body works, why its not feeling as good as it used to and how to begin to make changes for a more positive state of health.
Flimsy paperback with cheap paper used for the pages. The cover is excellent though. Dont spill any broth on it, though it may preserve it for travelling.