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Benefits of Bone Broth
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It's NOT The Flesh We Need!
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Traditionally, all cultures that eat meat, fish and chicken have always stretched the nutritional value from these creatures long after the flesh has been consumed, by boiling the bones.
Bone broth is so inexpensive it's almost free!
Americans are catching on to what pioneering nutritional researcher and dentist Weston A. Price reported in his landmark book "Nutrition and Physical Degeneration".
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 in 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.
Sally Fallon, president of the Weston A. Price Foundation and author of "Healing Traditions" narrates this short video about this magic, nourishing traditional food!
--Bibi Farber
The Weston A. Price Foundation: www.westonaprice.org
This video was produced by www.mindd.org
