There is a myth of the elixir of life. If you could find it and drink it you’d be granted eternal life and youth. This myth has been handed down since antiquity throughout many different cultures. A magic potion that cures all ills and aging along with eliminating the certainty of eventual death. Sounds nice, doesn’t it?
Well, real traditional broth isn’t exactly like that ;-). But it comes about as close as food gets! It won’t eliminate aging but it’ll make a substantial contribution to slowing it. It won’t cure all the ills of man but it can produce amazing reversals of illness. In folklore it has the reputation of “raising the dead”.
In their new book “Nourishing Broth” Sally Fallon Morell and Kaayla Daniel, PhD go into great detail in support of the science of why broth is so very good for you. And well they did. I know I get plenty of questions on the topic myself and the reasons why are so broad and diverse I find it hard to formulate an answer. Now it’s as easy as checking this book! It’s an encyclopedia of knowledge on how the nutrients found in abundance in broth are used by the body and how this knowledge might be applied by those afflicted with specific illnesses to help support their healing. There are many testimonials from people whose conditions improved when broth was added to their diet.
Some of the conditions covered are:
- Rheumatoid Arthritis
- Wound Healing
- Infectious Disease
- Digestive Disorders
- Sports and Fitness Issues
I have a personal testimonial too 🙂 Adding both broth and raw milk to my diet has over time helped me greatly reduce my need for asthma medication. But that’s a subject for another post. Enough for now to say that I consider both to be the the cornerstones of good health.
How Commercial Stock is Made
I used to buy cans of stock at the grocery store. Usually organic which is expensive. (Psst … they share a tip for telling good broth from bad without looking at the label). Had I only known I was mostly getting MSG for my trouble, well I would have been horrified. In the preface Sally and Kaayla share with us how commercially canned and dried stocks came to be available. It’s the story of the isolation of the savory flavor the Japanese call umami. There is no word for it in english. The source of this flavor is MSG.
No time was wasted, production of MSG for the food industry started almost immediately. MSG could be used to enhance the flavor of foods that were flavorless from processing. Bouillon cubes rolled off the assembly line made with the new MSG. I wonder, is processed food really possible without MSG to give it flavor? Probably not. I doubt anyone would want to eat it.
How Granny Made Her Broth
In contrast traditional broth is a very holistic affair. Our Grandmothers and Great-Grandmothers and so on back as long as memory, kept a stock pot going, first over the fire, then on the stove. In this pot they placed odds and ends of bones, meats, offal and veggie clippings and kept it on a slow simmer. Anyone could ladle some soup out at anytime. The authors point out it was the original fast food! So good broth was pretty much always available and served in some form with most every meal. Gravies, sauces, soups, stews, aspics, etc. You get the picture :-).
An Economy Food
Granny’s broth was economical and knew no class. Everyone ate broth though the detail of what it was made from varied according to economics.
From the Introduction:
For most people in the world, soup serves as a humble economy food crafted from leftover bones, shells, wilted vegetable scraps, and whatever else is available, according to the frugal principle of “waste not, want not.” Wealthier households use whole chickens, fish, and hunks of lamb, beef, or pork to make the very best stock, while the poor often rely on carcasses and scraps from butchering.
In short broth was everywhere served from the humblest kitchen to the King’s castle. Everyone ate large quantities of broth.
Taking Care of Yourself The Granny Way
In my book “The Granny Plan” early into the plan we start making broth. Broth is essential to good wholesome healthy food so we need to get past any anxiety about making it right off. Don’t worry, it’s really easy. I know I was intimidated the first time I made broth. “Nourishing Broth” will help you dispel any mystery about the whole process. Generally I make mine using the slow cooker method on pg. 155 of “Nourishing Broth“.
Tons of Recipes from the Basic to the Exotic
Those searching to get more broth into their lives will enjoy the large number recipes. Plenty of great ideas waiting for you here! Soups and stews, sauces and gravies, grains and legumes, aspics, tonics and even broth for breakfast.
In short, you’ll love it!