Six Crucial Elements Your Body Needs and Assimilates with Bone Broth

As I mentioned in my article in the fall issue of Edible San Diego, “In all cultures, in all parts of the world among societies rich and poor, there is a long history of bone broth.” (ESD No.22 P.41)

Weston A Price was the first modern researcher to look carefully into the health and eating habits of outlying traditional societies during the onset of the Industrial Revolution.  While the diets he examined differed by location and food source availability he found:

“Almost without exception, the groups he studied ate liberally of seafood or other animal proteins and fats in the form of organ meats and dairy products; they valued fats as absolutely necessary to good health; and they ate fats, meats, fruits vegetables, legumes, nuts, seeds and whole grains in their whole unrefined state…  in which almost every member of tribe or village enjoyed superb health, they were free of chronic disease, dental decay and mental illness; they were strong, sturdy and attractive ; and they produced healthy children with ease generation after generation” (Nourishing Traditions xi)

Dr. Price’s research has been adapted into the modern cookbook Nourishing Traditions. The following are 6 crucial macrominerals and trace elements your body needs to function and all easily assimilated into the body by simply ingesting bone broth.

Calcium: “Not only vital for strong bones and teeth, calcium is also needed for the heart and nervous system and for muscle growth and contraction. Good calcium status prevents acid-alkaline imbalances in the blood. The best sources of usable calcium are dairy products and bone broth.” (Nourishing Traditions p.42)

Chloride: “Chloride… helps regulate the acid alkaline balance in the blood and the passage of fluid across cell membranes. It is needed for the production of hydrochloric acid and hence protein digestion. It also activates the production of amylase enzymes needed for carbohydrate digestion. Lacto-fermented beverages and bone broths both provide easily assimilated chloride.” (Nourishing Traditions pg. 42)

Magnesium: “This mineral is essential for enzyme activity, calcium and potassium uptake, nerve transmission, bone formation and metabolism of carbohydrates and minerals. It is magnesium that forms hard tooth enamel, resistant to decay. Although it is found in many foods… deficiencies are common in America due to soil depletion… An excellent source of usable magnesium is beef, chicken or fish broth.” (Nourishing Traditions p.42)

Iodine: “Iodine is essential for numerous biochemical processes, such as fat metabolism, thyroid function and the production of sex hormones. Iodine deficiency has been linked to mental retardation, coronary heart disease, susceptibility to polio and breast cancer. Sources include most sea foods, unrefined sea salt, kelp and other sea weeds, fish broth…” (Nourishing Traditions p.44)

Sodium: “All body fluids contain sodium… It is needed for many biochemical processes including water balance regulation, fluid distribution on either side of the cell walls, muscle contraction and expansion, nerve stimulation and acid alkaline balance. Sodium is very important to the proper function of the adrenal glands… Meat broths and zucchini are excellent sources.” (Nourishing Traditions p.43)

Silicon: “This much neglected element is needed for strong yet flexible bones and healthy cartilage, connective tissue, skin, hair and nails… Good sources are grains with shiny surfaces, such as millet, corn, flax, the stems of green vegetables and homemade bone broths…” (Nourishing Traditions p.45)

LINKS TO THIS ARTICLE:

Edible San Diego Article: http://issuu.com/ediblesandiego/docs/esd__22_fall_2013_final

Weston A Price Foundation/ Nourishing Traditions: http://www.westonaprice.org/

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