Broth Cuisine for the Flu Season

Guest Post by Lynn Cameron

The Old World Kitchen specializes in appetizing Soups and Entrees made with nourishing and easy to digest Bone Broths – delivering rich food value for those that choose carry-in meals regularly or on occasion.

Chef Cathy produces real stock created from hormone-free NYS farm-raised produce as it is available.  Beef, chicken and fish creations alternate according to seasonal supplies of fresh and natural ingredients.  The Lodge restaurant kitchen is NYS inspected and certified for catering/carry-out.

If you haven’t the time or resources to make enough broth in your own kitchen, and if you have the need or desire to get the nutrition and taste benefits of rich bone broth in your meals – call Cathy for the help you need!   Store some in the freezer for emergency health support or take it for supper to ‘grandmother’s’ house.

 

A simple broth soup may start a meal well

Add vegetables, grain and/or legumes,

 It becomes a sustaining main course

SOUP & SOURDOUGH take-away is available

Save time and 5% with Value 6-Packs for busy homemakers and caregivers.

Choose from a menu of simple broth for a convalescent to a hearty supper stew

ALL made with traditional bone broth stock base

& a sprouted grain, sourdough, or gluten-free biscuit

SOUP & SOURDOUGH SUPPERS are perfect for:

  • the nutritional requirements of housebound seniors
  • busy and dedicated caregivers of elderly relatives
  • tempting aroma & authentic taste for the sensitive palate
  • tasty, nutrient-dense suppers for picky eaters
  • satisfying, low-calorie comfort for those with special dietary needs
  • quick early suppers to sustain after-work activities
  • comforting, easy to digest late suppers after a long day
  • recovery support from illness

Broth-based soup does more than please the taste buds as convalescent care has proven.

Sadly, broth seems gone from the American tradition even as science validates what grandmother knew – rich homemade bone broths can regenerate a weakened system.

Stock contains minerals in a form the body can absorb easily—not just calcium but also magnesium, phosphorus, silicon, sulfur and trace minerals. It contains the broken down material from cartilage and tendons–stuff like chondroitin sulphates and glucosamine, now sold as expensive supplements for arthritis and joint pain.  Broth and soup made with fish heads and carcasses provide iodine and thyroid-strengthening substances.

When stock is cooled, it congeals due to the presence of gelatin. The use of gelatin as a therapeutic agent goes back to the ancient Chinese. As supplements and medicines occupy center-stage in health research today, so two hundred years ago gelatin held a position in the forefront of food therapy. Although gelatin is not a complete protein, containing only the amino acids arginine and glycine in large amounts, its protein is immediately ready for use in tissue building making it particularly nourishing for children, the convalescent and the elderly.  Gelatin, heritage from the French and probably the first functional food, is easily digested and tolerated well by all systems.  Gelatin is a hydrophilic colloid, which means that it attracts and holds liquids so crucial in diets of those on medications that cause dehydration.   It helps digestion in everyone by naturally attracting digestive juices for assimilation of food.

Gelatin has been researched and used continuously for the three centuries that diet was a major form of therapy for all illness.  Babies had fewer digestive problems when gelatin was added to their milk.  It was found useful in patient convalescence from a long list of diseases including peptic ulcers, tuberculosis, diabetes, muscle diseases, infectious diseases, jaundice and cancer and early cookbooks dedicated whole chapters to its proper preparation.

Only stock made from bones and dairy products provides

calcium in a form that the body can easily assimilate.

Broth is important because gelatin in properly made bone broth helps the body use protein in an efficient way – a rare protein-sparing nutriment when meat is a luxury item.  For the malnourished, those with a limited food budget, caregivers and senior homes, this is an important dietary consideration because quality protein is as essential as it is costly.

An important source of minerals disappeared from the American diet when homemade stocks were pushed out by easier and cheaper imitations.  This has provided enormous opportunities for long-term profit for all industrialized food processors.Image

The protein in food has receptors on the tongue called glutamates that the human body has recognized as the meat taste since Paleo times.  In the 1950’s General Foods and other food conglomerates discovered that hydrolyzed proteins could mimic this meat taste naturally pursued for eons by humans as a nutrient-dense food source. Because these fake molecules artificially satisfied the tongue, soup became popular as a powdered base from a package or can – which are likely to contain the disrupting chemical we all know as MSG.

The food industry has worked for decades to conceal from the public that MSG causes a wide range of reaction, from temporary headaches to permanent brain damage.  As early as 1957, scientists found mice blind and obese when MSG was administered; in 1969, MSG-induced lesions were found in the hypothalamus region of the brain.  Decades of studies all point to MSG as toxic to the nervous system.

Everyone Should have a Brothel in Their Home

A Kitchen Brothel – it’s for your Family’s Health!   Even Grandma would approve of this forgotten “science” – and it is as simple and cost effective as it can be.

Some people spend money on drugs and substitutes to get the same desired effects!  OK , now get your mind out of the gutter and into the soup pot!

When did the simple get so forgotten?

Everyone knows that chicken soup is good for the soul as well as those pesky winter colds. Today we buy individual steaks, fish filets, boneless chicken breasts, or grab fast food on the run. And although stocks played a major role in all traditional cuisines, it has all but disappeared from the daily cuisine.

We need to be reminded that a REAL stock has more healthy properties than we remember – or ever knew– and is easiest and most cost effective part of a meal that we can offer.

If you are lucky enough to know some local farmers – ask for the bones – most are thrown out and these are full of wonderful minerals and gelatin. Stock contains minerals in a form the body can absorb easily-not just calcium but also magnesium, phosphorus, silicon, sulphur and trace minerals. It contains the broken down material from cartilage and tendons–stuff like chondroitin sulphates and glucosamine, now sold as expensive supplements for arthritis and joint pain. We have deleted them from our diet and try to get them back via a pill.

Not to mention stocks are good for your digestion – so a topic that is front and center in current healthy articles .

Stock or broth begins with bones, some pieces of meat and fat, vegetables and good water.

For beef and lamb broth, the meat is browned in a hot oven to form compounds that give flavor and color–the result of a fusion of amino acids with sugars, called the Maillard reaction. (This is the method that – once learned to be done synthetically – became the additive MSG) Then all goes in the pot–meat, bones, vegetables and water. The water should be cold, because slow heating helps bring out flavors. Add a little vinegar to the broth to help extract calcium. Heat the broth slowly and once the boil begins, reduce heat to its lowest point, so the broth just barely simmers – this helps keep the gel in the stock – it is what you are vying for.

There may be some foam will rise to the surface. This is a different kind of substance and these “fluffy” impurities should be removed.

Remove the bones and strain out the vegetables. You can use the stock as is, or chill to remove the fat that congeals on the top. The stock may be kept in the refrigerator for several days or in the freezer for several months.”

Of course, you can use your stocks to make soups or stews. Make a sauté, by thickening a bit of stock slightly, adding meat and veggies of choice and serve that flavorful combo over pasta or rice. Kind of like a slow cooked sir fry! You can even add a bit of concentrated beef broth to your spaghetti sauce. So as we are thinking of maybe going out less – think how easy and cost effective good food can be. Traditional food preparations can be a healthy and easy addition to your weekly meals. Think nutrient dense!

 

See www.westonaprice.org for even more reasons why stock is good.

The Importance of the use of Broths to destress your body ecosystem

Sadly, broth seems gone from the American tradition even as science validates what grandmother knew – rich homemade bone broths can regenerate a weakened system, keep a healthy one strong and even help with keeping bone loss at bay.

Stock contains minerals in a form the body can absorb easily—not just calcium but also magnesium, phosphorus, silicon, sulfur and trace minerals. It contains the broken down material from cartilage and tendons–stuff like chondroitin sulphates and glucosamine, now sold as expensive supplements for arthritis and joint pain. Broth and soup made with fish heads and carcasses provide iodine and thyroid-strengthening substances.

The Old World Kitchen specializes in appetizing Soups and Entrees made with nourishing and easy to digest Bone Broths – delivering rich food value for those that choose carry-in meals regularly or on occasion.

Chef Cathy produces real stock created from hormone-free NYS farm-raised produce as it is available. Beef, chicken and fish creations alternate according to seasonal supplies of fresh and natural ingredients.

If you haven’t the time or resources to make enough broth in your own kitchen, and if you have the need or desire to get the nutrition and taste benefits of rich bone broth in your meals – call Cathy for the help you need! Store some in the freezer for emergency health support or take it for supper to ‘grandmother’s’ house.

A simple broth soup may start a meal well.

Add vegetables, grain and/or legumes,

It becomes a sustaining main course

SOUP & SOURDOUGH take-away is available from the online store at http://www.OldWorldKitchen.net.

Choose from a menu of simple broth for a convalescent to a hearty, easy supper stew for the family

ALL made with traditional bone broth stock base

& a sprouted grain, sourdough, or gluten-free bisquit

SOUP & SOURDOUGH SUPPERS are perfect for:

* the nutritional requirements of housebound seniors
* busy and dedicated caregivers of elderly relatives
* tempting aroma & authentic taste for the sensitive palate
* tasty, nutrient-dense suppers for picky eaters
* satisfying, low-calorie comfort for those with special dietary needs
* quick pick me up or early suppers to sustain after-work activities
* comforting, easy to digest late suppers after a long day
* recovery support from illness or for weakened or stressed systems, as well as to maintain healthy systems
Broth-based soup does more than please the taste buds as convalescent care has proven.

When stock is cooled, it congeals due to the presence of gelatin. The use of gelatin as a therapeutic agent goes back to the ancient Chinese. As supplements and medicines occupy center-stage in health research today, so two hundred years ago gelatin held a position in the forefront of food therapy.

Although gelatin is not a complete protein, containing only the amino acids arginine and glycine in large amounts, its protein is immediately ready for use in tissue building making it particularly nourishing for children,  the convalescent and the elderly. Gelatin, heritage from the French and probably the first functional food, is easily digested and tolerated well by all systems. Gelatin is a hydrophilic colloid, which means that it attracts and holds liquids so crucial in diets of those on medications that cause dehydration. It helps digestion in everyone by naturally attracting digestive juices for assimilation of food.

Gelatin has been researched and used continuously for the three centuries that diet was a major form of therapy for all illness. Babies had fewer digestive problems when gelatin was added to their milk. It was found useful in patient convalescence from a long list of diseases including peptic ulcers, tuberculosis, diabetes, muscle diseases, infectious diseases, jaundice and cancer and early cookbooks dedicated whole chapters to its proper preparation.

Only stock made from bones and dairy products provides calcium in a form that the body can easily assimilate. Do your research on calcium supplements – we have been “putting sand in our gears” according to David Wolfe, a respected nutritionist and good foods advocate.

Broth is important because gelatin in properly made bone broth helps the body use protein in an efficient way – a rare protein-sparing nutriment when meat is a luxury item. For the malnourished, those with a limited food budget, caregivers and senior homes, this is an important dietary consideration because quality protein is as essential as it is costly.

An important source of minerals disappeared from the American diet when homemade stocks were pushed out by easier and cheaper imitations. This has provided enormous opportunities for long-term profit for all industrialized food processors.

The protein in food has receptors on the tongue called glutamates that the human body has recognized as the meat taste since Paleo times. In the 1950’s General Foods and other food conglomerates discovered that hydrolyzed proteins could mimic this meat taste naturally pursued for eons by humans as a nutrient-dense food source. Because these fake molecules artificially satisfied the tongue, soup became popular as a powdered base from a package or can – which are likely to contain the disrupting chemical we all know as MSG.

The food industry has worked for decades to conceal from the public that MSG causes a wide range of reaction, from temporary headaches to permanent brain damage. As early as 1957, scientists found mice blind and obese when MSG was administered; in 1969, MSG-induced lesions were found in the hypothalamus region of the brain. Decades of studies all point to MSG as toxic to the nervous system.

Order your nutrient rich foods from http://www.OldWorldKitchen.net

Lynn Cameron  is a guest writer for OldWorldKitchen.net, thanks for the article Lynn