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Stockpot Broth

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Bringing Back The Healing Elixir Of Ancient Times

The return of the stockpot to every American kitchen could actually revolutionize our health as a people, and save us millions of dollars in health care.

To clarify up front: this post is not about advocating eating more meat, and certainly not factory farmed meat. But if you DO eat meat, this is way to eat much, much less while getting all the nutrients and more.

Americans are catching on to what pioneering nutritional researcher, and dentist Weston A Price reported in his landmark book "Nutrition and Physical Degeneration".

Published in 1939, culminating over forty years of travel and study around the world. Dr. Price, once referred to in a medical journal as “the Charles Darwin of nutrition” was a dentist, who, with his wife, traveled the world to study the health of traditional people—from the Lotschental in Switzerland, the Native Americans, the Polynesians, the Pygmies and the Aborigines.

It began when Dr. Price took note that degenerative disease that afflicted Western cultures in the '20s and '30s, from dental decay to Tuberculosis, were not present in non Western cultures.

He found that it was actually our increasingly modern ways of preparing and storing food, for greater convenience, that was stripping our diets of critical vitamins and minerals necessary for disease prevention.

As modernity progressed, and especially in today’s world, we stopped using all parts of the animal, which our forebears did. What is most essential for our health is not meat per se, but the vital nutrients—primarily vitamin A, D and K-- stored n animals fats, in bone, cartilage, and organ meats. The nutrients come from the grass that the animals have grazed on.

The parts we throw away today are the parts most rich in healing nutrients. Organ meats, for example, have 10 to 100 times more nutrition than the filets and boneless chicken breasts packaged for us in today’s supermarkets.

Dr. Price swore by a few nutritional staples in the diet—animal fats, fermented vegetables, butter, whole milk, liver, eggs, grains, salt, and last but not least, broths.

Broths cooked over a couple of days, made from whole chicken, beef bones, or fish actually repair the same parts of our own bodies as the animal parts we ingest. These broths—the more gelatinous the better-- not only cure the common cold, they also build strong bones, heal the digestive tract, cure arthritis, joint pain, strengthen the immune system, beautify the skin, and provide the body with every single mineral it needs for optimum health to protect against a variety of diseases—even TB, diabetes, ulcers, and cancer.

Broths made from whole animal parts—bones, feet, hooves, knuckles—extract a healing elixir containing calcium, magnesium, phosphorous, silicon, sulphur and trace minerals. As the Weston A Price foundation reports on its website: “”It contains the broken down material from cartilage and tendons—stuff like chondroitin sulphates and glucosamine, no sold as expensive supplements for arthritis and joint pain,” also citing an old South American proverb: “Good broth will resurrect the dead.”

--Celia Farber

Celia Farber is an investigative science reporter and cultural journalist who has written for several magazines including Harper’s, Esquire, Rolling Stone, SPIN and more. She is the author of “Serious Adverse Events: An Uncensored History of AIDS” (Melville House Press/ Random House). Known for bold exposes of the pharmaceutical industry and related media cover ups, Celia Farber shines a spotlight on the very subjects that have been taboo for too long: What is Cancer? Does HIV cause AIDS? Do Vaccinations Cause Brain Damage? And many more...

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