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Bone Broth
By Steven Horne, RH (AHG) & Kimberly Balas, ND

Bone broth is a nourishing food that supplies nutrients and minerals needed for the health of bones, teeth, joints and the gastrointestinal tract. It is used to help heal the GI Leaky Gut Syndrome, Irritable Bowel Syndrome, Inflammatory Bowel Diseases and Small Intestinal Bacterial Overgrowth. It is also helpful for arthritis, joint problems and osteoporosis.

Here are the directions for making bone broth.

2 lbs beef or chicken bones (organic grass fed meat is best, chicken necks or oxtails can be used also)
About three gallons of cold filtered water
1/2 cup Braæ Apple Cider Vinegar
1 tablespoon of good sea salt
You can optionally add vegetables, and it's okay if these vegetables are slightly wilted. This is a good way to use up vegetables that are still good but a little past their prime.
3 onions, coarsely chopped
3 carrots coarsely chopped
3 celery sticks coarsely chopped

You can also optionally add seasonings, such as:
Several sprigs of fresh thyme, tied together
1 tsp. dried green peppercorns, crushed
1 bunch parsley

When using beef bones with meat still on them, it works best to roast the bones in the oven until the meat is slightly cooked. This is an optional, not an essential step. Place the bones in a very large stock pot with the vinegar and cover with the water. Let stand for one hour, then add the vegetables to the stock pot. Bring the pot to a boil and continue boiling for about 20-30 minutes.
A large amount of scum (looks like bubbles/oil slick) will come to the top. This needs to be skimmed off with a spoon and discarded.

After you have skimmed off the scum, reduce the heat and add the vegetables and seasonings. A crockpot can also be used to simmer the stock if you are leaving the house for extended periods of time.
Simmer for at least 12 hours and up to 72 hours (about 24 is good). Add fresh parsley in the final 10 minutes.

Finally, remove bones with tongs and discard. Strain the rest of the stock into a large bowl. Place the pot in the sink and surround with cold water and/or ice to partially cool, then place in the refrigerator until cold. Fat will congeal at the top and can be skimmed off. Stock may thicken with the natural gelatin in it. This is normal. Stock can be kept in the refrigerator for 7-10 days or placed into containers and frozen for later use. (Be Sure to allow room for expansion during freezing.)

Stock can be warmed and consumed as is or used as a base for soups.

The therapy Bone Broth helps deal with Nutritional Deficiencies, one of the root causes of disease.


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