Robert Henry (Ten Mile, Tn) on 03/22/2016
She put me on a bone food product that can only be ordered by a physician. It is made from the bone marrow of cattle. She says she is having great success with folks with all kinds of bowel problems. She is even treating other MD's that have given up on Big Pharma.
I have only been on it for two days and can see a difference. She says it will take a week or two. I did a little research and learned that lots of countries for centuries have cooked bone soup to help digestion. Why do we not heed what has been passed down from our ancestors? Guess they did not wear a white frock, huh?
Would like to hear what others say about cooking bones for your health. Think it will be an interesting thread.
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Replied By Iowama (Us) on 03/23/2016
Replied By Robert Henry (Ten Mile, Tn.) on 03/23/2016
Your Buddy,,,,,,, ====ORH======
Replied By Deb (Florida ) on 03/23/2016
Replied By Mmsg (Somewhere, Europe) on 03/24/2016
Replied By Earthling (Usa) on 03/24/2016
I've seen bone broth mentioned here on EC several times over the years. It's what prompted me to look into it and experiment with different recipes.
I've included a link to one of them. This one is for chicken bone broth, but you can substitute with any bones you like. The longer you cook it, the better.
Replied By Robert Henry (Ten Mile, Tn.) on 03/24/2016
Maybe folks are now thinking more about their health. Let's hope so. Thanks for your URL.
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Replied By Namaw (Bama) on 03/24/2016
Replied By Robert Henry (Ten Mile, Tn.) on 03/25/2016
You say you from Bama and I assume you talking Alabama. Was in the military at Redstone in Huntsville in '61 and worked in Selma in the paper industry in the 80's. Two daughters went to Auburn, so I'm on your side.
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Replied By Iowama (Usa) on 03/26/2016
Hello ORH, I am glad you are talking broth! It was my mother in law who taught me how to put together a good broth. She was a well to do woman, but very thrifty, as is often the case. I would like to share the recipe: Put the carcas and bones of a chicken in a medium or large pot. It does not matter if some bits of meat are still on them. To the pot add a quartered onion, 2 quartered carrots, 3 ribs of celery, a quarter bell pepper, 2 TBSP each of thyme and rosemary. Then I fill the pot with filtered water and add 2 TBSP cider vinegar. I have found the best pot for this job is the newer crock pot with clamps to hold the lid down, and that is because it holds in the vinegar odor, which can be too strong for my husband. Day 1; simmer all day and cut off at night. It can be left sitting on the counter and no, it won't make you sick. Next morning, replace evaporated water, simmer all day and cut off again at bed time. On day 3, add water again and simmer. At day's end, taste for salt and pepper. I then use my large wooden spatula to push down on the bones until they break up easily. Stir it all up well and go to bed. The 4th day of simmering gets more bone cooked into the broth. Toward the end of the day, I strain it all into two pitchers. I then pour it into canning jars and freeze them with the lids loose. The next day, the jars are frozen solid and I tighten the lids. These vegetables and seasonings are just my suggestion. Really, I just add what I think will taste good. I use it a lot in cooking, and not just for soup. There's nothing like a warm mug full on damp days. I wish I could say this broth alone cured my arthritis pain, but truthfully, I had to quit eating wheat flour and granulated sugar. I don't know why, but the sugar in fruit doesn't make us ache at all, so our deserts are just a plate of mixed fruit; as we learned to do when we visited Turkey. There's a book around here somewhere by Sally Fallon and it's called "Nourishing Traditions". As I recall it, Miss Fallon believed our grandparents were better nourished than we are today because they were too thrifty to waste organs and bones. Best wishes to you.
Replied By Robert Henry (Ten Mile, Tn.) on 03/26/2016
I am just a new boy on the block as far as bone broth is concerned, and you experienced cooks are teaching me and others how to straighten out our bowels.
I (we) thank you.
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Replied By Namaw (Bama) on 03/27/2016
Replied By Robert Henry (Ten Mile, Tn) on 04/01/2016
You right, it is full of fat. At my stage in life, I relish what good it does for me. All know that this is a new trek for me. Seems that lots of EC wemmin folks have been down this trail before.
I thank you for your counsel. Lord knows I need it.
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Replied By Iowama (Usa) on 04/03/2016
It is funny to see your tractor driver has a jar collection so similar to mine. It's sad to remember how I used to work with my mother to fill the freezers with perfect plastic boxes. What you are teaching new gardeners is important. You are taking the time to teach how gardening really works, as nurseries are packed with a confusing array of unnecessaries, and I say that as a retiree of that industry.
Replied By Robert Henry (Ten Mile , Tn) on 04/04/2016
I thank you for your compliment, but sometimes I think I'm preaching to the choir. My dooms day projection is not what folks want to hear. If all my kin and friends show up when the ship hits the sand, then some are going to sleep on pallets. Know you have been down this trail. Told all to bring a hoe.
That was a great time when we went to my Mississippi PawPaw's back in the early 40's. There would be three families there and the men went to the fields before daylight to pick vegetables. They brought them in by the tub full and all the men and kids shelled them on the front porch. The wemmins canned them over a hot wood stove. It was an all day affair. Heard many a tall tale while shelling butter beans and the like.
Betcha, you did the same thing in Iowa.
Yo gardening buddy, =====ORH=======
Replied By St (Oregon) on 12/11/2016