About ostioarthritis:

[Guest guest]

Unflavored Knox gelatin can also be added to smoothies.

 

Alobar

 

On Wed, Dec 23, 2009 at 3:21 PM, Dave Hermanson <moonphish wrote:

>

> I met with an Asian Nutritionist who suggested beef tendons and chicken feet

for osteoarthritis.

>

> I found both in an Asian food store and, although I don't think I could ever

do the chicken feet, I have been cooking beef tendons in a crock pot and adding

it to smoothies with a blend tech blender and can't taste it. Does anyone else

have an opinion on this type of cartilage supplementation?

>

> The Nutritionist told me that doctors said she was going to lose her hip

twenty years ago and she's apparently doing just fine.

>

> Other recomendations she made were the following: don't eat anything cold,

swim, eat warm, cooked food, take digestive enzymes, eat home made vegetable

soup, eat beef as a condiment, no raw fruit, drink chamomile, mint, slippery elm

tea with honey if desired...

>

> Dave

>

>

[Guest guest]

I live near a supermarket that caters to the Hispanic population and carries

chicken feet. It is the only store in this end of the state that I know of

that has these. They make a chicken stock that would rival anything a world

class chef could produce. I just put them in a crockpot with the usual

veggies to make stock, and always include some apple cider vinegar to pull

all the minerals out of the bones. Once strained, this stock starts to gel

(collagen) almost before it's cool.

Those feet may look weird, but oh boy are they nutritious!

Sharon

 

> [Alternative-

> Medicine-Forum ] On Behalf Of Dave Hermanson

>

>

> I met with an Asian Nutritionist who suggested beef tendons and chicken

> feet for osteoarthritis.

>

> I found both in an Asian food store and, although I don't think I could

> ever do the chicken feet, I have been cooking beef tendons in a crock pot

> and adding it to smoothies with a blend tech blender and can't taste it.

> Does anyone else have an opinion on this type of cartilage

> supplementation?

>

> The Nutritionist told me that doctors said she was going to lose her hip

> twenty years ago and she's apparently doing just fine.

>

[Guest guest]

Actually in theory you are correct; but in truth that product is empty of

the nutrients it should have. Unfortunately one needs to make the broth from

scratch if it is the nutritional aspects of stocks that they need. And the

cartilage, collagen, gelatin as well as the minerals that are needed can't be

found in the commercial product because of the way it is made. Those chicken

feet have some of the nutrients that are needed - put then into a stock pot with

a lot of bones. You will find some recipes for stock here

Broth is Beautiful by Sally Fallon

http://www.westonaprice.org/Broth-is-Beautiful.html

 

This recipe is very good - but it is for a lot of people so just put in half of

the ingredients...........

Hearty Beef Soup

broth is very rich in gelatin, good for the joints and overall immune system

health. This is also a very economical recipe to feed a lot of people

http://www.westonaprice.org/Hearty-Beef-Soup.html

 

 

This below explains why you need those chicken feet or beef knuckles & tendons

and feet, etc.

 

Why Broth is Beautiful-- " Essential " Roles for Proline, Glycine and Gelatin

Remember also that the amino acids in gelatin, like all amino acids, can only be

properly utilized when the diet contains sufficient fat-soluble

activators--vitamins A & D--found exclusively in animal fats. So don't hesitate

to put cream in your broth-based soups & sauces + include other sources of

vitamins A & D in your diet, such as butter, egg yolks & cod liver oil. As for

using gelatin today for therapeutic benefits, the highest quality product would

come from making gelatin at home using skins, cartilage & bones from organic

chicken or meat. Gelatin helps the liver. This is plausible in that the liver

uses the amino acid glycine for detoxification, & its ability to detoxify is

limited by the amount of glycine available. Therapeutic doses of cartilage

(which always contains copious amounts of proline & glycine) dramatically

improved rheumatoid arthritis as well as other degenerative joint conditions &

inflammatory bowel diseases.41 Edgar Cayce recommended that gelatin be consumed

to help the assimilation of vitamins, help the glands function better & to

optimize energy & health. Doctors ordered, not only to heal digestive disorders

& the intestinal mucosa but all allergies.

http://www.westonaprice.org/Why-Broth-is-Beautiful-Essential-Roles-for-Proline-G\

lycine-and-Gelatin.html

 

Traditional Bone Broth in Modern Health and Disease

Broth, made from the bones of animals, has been consumed as a source of

nourishment for humankind throughout the ages. A traditional remedy across

cultures for the sick & weak. A classic folk treatment for colds & flu, it has

also been used historically for ailments that affect connective tissues such as

the gastrointestinal tract, the joints, the skin, the lungs, the muscles & the

blood. Contents- Introduction; Definition; Method; Nutritional Contents; Table

I: Connective Tissue; Bone; Bone Marrow; Cartilage; Collagen and Gelatin;

Gelatin; Collagen; Amino Acid Profile of Gelatin; Glycine; Proline;

Glycosaminoglycans; Hyaluronic acid; Chondroitin sulfate; Minerals; Calcium;

Phosphorus; Magnesium; Sodium and Potassium; Sulfur; Food or

Medicine?;Conclusion; Basic Broth Making & Usage; Recipe; Usage; Alphabetical

Listing of Conditions that Broth Benefits; 63 References;

http://www.townsendletter.com/FebMarch2005/broth0205.htm

 

Stocks

http://www.westonaprice.org/foodfeatures/stocks.html

The test of whether your stock contains liberal amounts of gelatin is carried

out by chilling the broth. It should thicken, even to the point of jelling

completely, when refrigerated. If your broth is still runny when chilled, you

may add a little powdered gelatin (see Sources) to thicken it. Bear in mind,

however, that some people have reactions to commercially prepared gelatin, which

will contain small amounts of free glutamic acid, similar to MSG. Your stock

will also thicken more when it is reduced by boiling down.

Clear stock will keep about five days in the refrigerator, longer if reboiled, &

several months in the freezer. You may find it useful to store stock in

pint-sized or quart-sized containers in order to have appropriate amounts on

hand for sauces & stews. If space is at a premium in your freezer, you can

reduce the stock by boiling down for several hours until it becomes very

concentrated & syrupy. This reduced, concentrated stock-called fumée or

demi-glace-can be stored in small containers or zip-lock bags. Frozen fumée in

zip-lock bags is easily thawed by putting the bags under hot running water. Add

water to thawed fumée to turn it back into stock. Be sure to mark the kind of

stock or fumée you are storing with little stick-on labels-they all look alike

when frozen.

 

blessings

Shan

 

, Alobar <Alobar wrote:

>

> Unflavored Knox gelatin can also be added to smoothies.

>

> Alobar

>

> On Wed, Dec 23, 2009 at 3:21 PM, Dave Hermanson <moonphish wrote:

> >

> > I met with an Asian Nutritionist who suggested beef tendons and chicken feet

for osteoarthritis.

> >

> > I found both in an Asian food store and, although I don't think I could ever

do the chicken feet, I have been cooking beef tendons in a crock pot and adding

it to smoothies with a blend tech blender and can't taste it. Does anyone else

have an opinion on this type of cartilage supplementation?

> >

> > The Nutritionist told me that doctors said she was going to lose her hip

twenty years ago and she's apparently doing just fine.

> >

> > Other recomendations she made were the following: don't eat anything cold,

swim, eat warm, cooked food, take digestive enzymes, eat home made vegetable

soup, eat beef as a condiment, no raw fruit, drink chamomile, mint, slippery elm

tea with honey if desired...

> >

> > Dave

> >

> >

>