Broth is Beautiful “Good broth will resurrect the dead,” says a South American proverb. Said Escoffier: “Indeed, stock is everything in cooking. Without it, nothing can be done.” A cure-all in traditional households and the magic ingredient in classic gourmet cuisine, stock or broth made from bones of chicken, fish and beef builds strong bones, assuages sore throats, nurtures the sick, puts vigor in the step and sparkle in love life–so say grandmothers, midwives and healers. Meat and fish stocks play a role in all traditional cuisines—French, Italian, Chinese, Japanese, African, South American, Middle Eastern and Russian. Grandmother Knew Best Science validates what our grandmothers knew. Fish stock, according to traditional lore, helps boys grow up into strong men, makes childbirth easy and cures fatigue. When broth is cooled, it congeals due to the presence of gelatin. The French were the leaders in gelatin research, which continued up to the 1950s. Attention to Detail Broth should then be strained.
Why Broth is Beautiful: Essential Roles for Proline, Glycine and Gelatin Several years ago Knox Gelatin introduced a new product named Nutrajoint with great fanfare. This supplement contains gelatin, vitamin C and calcium, and advertisements touted "recent scientific studies" proving that gelatin can contribute to the building of strong cartilage and bones. In fact, the evidence goes back more than a century, and not only established gelatin’s value to cartilage and bones but also to the skin, digestive tract, immune system, heart and muscles. These early studies, however, have fallen off the radar screen of Knox as well as that of nearly everyone else. So it was not surprising in 1997 when the editors of the Tufts University Health & Nutrition Letter advised consumers not to buy Nutrajoint or similar supplements because the idea that gelatin can contribute to the building of strong cartilage and bones "is a theory that has yet to be investigated." As for the theory itself, they sniffed that it "sounds tidy--rather along the lines of ‘you are what you eat.’"
Cauliflower WHFoods Recommendations You'll want to include cauliflower as one of the cruciferous vegetables you eat on a regular basis if you want to receive the fantastic health benefits provided by the cruciferous vegetable family. At a minimum, include cruciferous vegetables as part of your diet 2-3 times per week, and make the serving size at least 1-1/2 cups. Even better from a health standpoint, enjoy cauliflower and other vegetables from the cruciferous vegetable group 4-5 times per week, and increase your serving size to 2 cups. As with all vegetables be sure not to overcook cauliflower. Cauliflower, cooked1.00 cup(124.00 grams) NutrientDRI/DV phosphorus5.6% This chart graphically details the %DV that a serving of Cauliflower provides for each of the nutrients of which it is a good, very good, or excellent source according to our Food Rating System. Health Benefits Detox Support Provided by Cauliflower Cauliflower's Antioxidant Benefits Cauliflower's Anti-inflammatory Benefits Description History
The Great Dairy Debate | The Paleo MomThe Paleo Mom The value (or lack thereof) of dairy products is the second most fiercely debated topic within the paleo community (after carbohydrate intake). Opinions vary dramatically from consumption of no dairy whatsoever, to only consuming dairy fat (such as ghee, butter and heavy cream), to only consuming raw grass-fed dairy, to only consuming fermented dairy or aged cheeses, to including any dairy on a regular basis. The reason for this diversity of opinions is that the science is not clear cut. There are strong arguments to be made both for and against. Let’s start with the arguments against dairy. Prof. Milk is not as nutrient-dense as meat, fruits and vegetables.Milk is highly insulinogenic, meaning it causes a large spike in blood insulin levels, disproportional to the amount of sugar and protein in milk. There are also some very compelling arguments for including dairy products in our diets. However, one thing that is abundantly clear is that milk allergy is common. 1. 2. 3. 4. 5. 6. 7.