Health News
The Amazing Health Benefits of Bone Broth PDF Print E-mail
Written by Dee McCaffrey, CDC   
Thursday, February 02, 2017

When prepared the traditional way, bone broth is like a superfood. bonebrothAlmost every culture throughout history has used bone broth for its nutritional significance, and today many societies around the world still consume broth regularly for those same reasons. Consuming broth is also one of the most economical ways to boost your intake of nutrients that are essential to good health.

Broth made from the bones of animals has unique and unrivaled health benefits. Typically made from the bones of chicken or beef, it can also be made from lamb, wild game or fish bones. The cooking water is acidified with a small amount of raw organic unfiltered apple cider vinegar to draw the minerals and other nutrients out of the bones and into the broth while it cooks.

The finished broth contains a vast array of nutrients in an easily absorbable form. It is rich in calcium, magnesium, and other trace minerals, and gelatin—a protein substance that has numerous regenerative healing effects on the body, including healing the lining of the intestinal tract, boosting the immune system, and breaking up cholesterol buildup in the arteries. Gelatin also contains glucosamine and chondroitin, two compounds that help alleviate the degenerative effects of arthritis and joint pain by helping to rebuild joint cartilage in our bodies.

There are two ways to make bone broth—

1) By using the remaining bones from a whole roasted chicken or from baked or grilled chicken parts, after you’ve removed all the meat. When I roast a chicken, I remove all the usable meat to use for meals, and then I save the carcass (including the bones from the drumsticks and wings) with all the remaining little pieces of meat still clinging to the bones. The bones can be saved in the refrigerator if you are going to make broth the next day or frozen for up to a month to make broth later.

2) By using a whole uncooked chicken or uncooked chicken parts with bones.

Bone Broth Made from the Leftover Bones of a Roasted Chicken

In this recipe, you’ll be making bone broth from chicken bones, but you can also use turkey, beef, lamb, buffalo or venison bones to make different broths. The method will be the same.

For chicken or turkey bone broth, you’ll be using the leftover bones from a roasted chicken or turkey (or the leftover bones from baked or grilled chicken pieces). For meat bone broths, you can use bones leftover from a beef roast or pieces of meat that you’ve already eaten, or you can purchase “soup bones” from a butcher or local farm.

Note: The bone broth you make can only be as healthful and nutritious as the animal bones you make it with. That is why it is best to use hormone-free/antibiotic-free or organic chicken or meat bones. If you use bones from animals raised in confinement being fed an unnatural diet, you run the risk of consuming all the hormones and other harmful things the animals were fed or injected with. The hormones and chemicals build up in the bones of the animals, so opting for the most natural or organic sources is best.

Ingredients:

• 1 roasted chicken carcass, including all the skin and meat that is still clinging to the bones. Make sure to get any broth or gelatin out of the pan you cooked the chicken in and add it to the crock pot.saladimage

• 1 medium yellow onion, cut in half

• 1-2 celery stalks, cut in half

• 1 -2 carrots, cut in half

• 2 Bay leaves

• 1 tablespoon sea salt, or more to taste

• 1/4 cup raw apple cider vinegar

• 1 teaspoon peppercorns, optional

• enough water to cover the bones

• 1 large handful of curly parsley

Equipment Needed: 6- to 8-quart crockpot, mesh strainer

Directions: Place the chicken bones in the bottom of the crockpot. Add in the onion, celery, carrots, and bay leaves. Add enough water to cover everything. Add in the vinegar, salt, and peppercorns. Stir to mix everything and ensure the vinegar is well disbursed. Add more water to bring the level up to within 2 inches of the top of the crockpot. Let everything soak for 30 minutes before turning on the crockpot.

Set crock pot to Low heat and cook for a minimum of 8 hours and up to 24 hours. (You can let it cook overnight and all the next day.)

About 10 minutes before turning off the heat, add in the fresh parsley for added flavor and additional minerals.

Let the broth cool, then remove the bones from the crock pot and discard.

Pass the broth through a fine mesh strainer or a regular strainer that is lined with cheese cloth. Discard the vegetables—there are no more nutrients left in them as they all went into the broth, so there’s no point in saving them.

image 3image 4

Let the broth cool before pouring into quart-size jars or half gallon containers so they won’t break from the heat.

Refrigerate the broth for up to 5 days or store in the freezer for up to 6 months (see below tips for freezing broth).

A 6 qt. crock pot makes approximately 3 qts of broth.

Making turkey broth basically follows the same process. So don’t throw out that Thanksgiving turkey carcass—make broth with it!

image 5

Bone Broth Made from a Whole Uncooked Chicken

The idea here is the same except you’re using an uncooked chicken. You can use chicken parts as well, as long as they have the bones.

Ingredients:

• 1 whole uncooked chicken

• medium yellow onion, cut in half

• 1-2 celery stalks, cut in half

• 1 -2 carrots, cut in half

• 2 Bay leaves

• 1 tablespoon sea salt, or more to taste

• 1/4 cup raw apple cider vinegar

• 1 teaspoon peppercorns, optional

• enough water to cover everything

• 1 large handful of curly parsley

Directions:

Rinse and pat dry the chicken and place it in the crockpot.

If your chicken included neck and giblets you can add those as well.

Follow the same directions as above for cooking the broth.

When done, take the chicken out of the broth, let it cool and remove the meat from the bones to use for meals. The soft bones may be given to pets or discarded.

Pass the broth through a fine mesh strainer or a regular strainer that is lined with cheese cloth. Discard the vegetables—there are no more nutrients left in them as they all went into the broth, so there’s no point in saving them.

Allow the broth to cool in the refrigerator until the fat comes to the top. Skim off the fat and discard it. Store the broth in quart-size jars or half gallon containers.

Refrigerate the broth for up to 5 days or store in the freezer for up to 6 months (see below tips for freezing broth).

Making turkey broth basically follows the exact same process.

Tips for Freezing (and Thawing) Broth

You can store large quantities of broth to use for making soups or stews, or small quantities to use for sautéing vegetables, making sauces, or just drinking it straight.image 7

Freeze large quantities of broth in glass jars, or you can pour it into ice cube trays to make small quantities of frozen broth. Once fully frozen, remove the cubes of broth and store them in a freezer-proof container such as glass storage dishes or stainless steel storage dishes.image 8

Freezing broth in an ice cube tray makes it easy to pull out just what you need to use. Each cube will give you about two tablespoons of broth that you can then add to whatever you’re cooking. So, you might add a cube or two to liquid when braising meats or vegetables, or you might thaw and warm up a few more, stirring in sea salt and fresh garlic to enjoy a cup of broth.

When storing in glass jars, leave plenty of head space. As the broth freezes, it will expand, so it is important to leave plenty of space above the broth for expansion during freezing. A general rule is to make sure you leave more than 1-inch of space above the liquid in the jars. You can see in the picture above that I have left lots of space for expansion during freezing.

Let the broth cool to room temperature on the counter without the lids on. Once the jars are cool enough to touch comfortably, put the lids on and transfer them to the freezer. It’s important that the broth is COMPLETELY COOL before freezing. Even if it’s a little bit warm can cause the jars to break in the freezer.

Not all jars are created equally. For freezing large quantities of broth (such as pints or quarts), I find that mason jars work best.

To thaw broth in glass jars:

If you have time, thaw jars of broth in the fridge overnight.

In a pinch, it also works to thaw jars of broth in a big bowl of water. The key to thawing jars in water is to make sure you do NOT use hot water initially. Placing a frozen jar into hot water puts a big thermal shock on the glass, which can cause it to crack.

Start by placing the frozen jar into cool water. Let it sit for about 10 minutes.

Replace the cold water in the bowl with warm water and let it sit a few minutes. Then you can put hot water into the bowl to speed things up. There is no need to wait for the broth to completely thaw. Just wait until there is enough thawed that the remaining chunk of frozen broth can come out into whatever you are cooking.

Click here for Dee's podcast on bone broth.

 
Sugar: The Bitter Truth PDF Print E-mail
Written by Dee McCaffrey, CDC   
Wednesday, January 04, 2017

sugarthebittertruth

On a spring evening in 2010, while flipping through the TV channels, a show on the University of California channel piqued my interest.  Within one minute of tuning in, I was glued to the TV.  As part of a UCTV's Mini Medical School for the Public series, Dr. Robert Lustig, a specialist on pediatric hormone disorders and the leading medical expert in childhood obesity at the University of California, San Francisco, School of Medicine, which is one of the best medical schools in the country, was giving a lecture titled "Sugar: The Bitter Truth". It was one of the most thorough (and entertaining) scientific examinations of sugar I have ever seen (and I have been following the science on sugar for a long time).

I later discovered that the entire video could be viewed in its entirety at UCTV.com and had also been posted on YouTube. Since its posting on YouTube in July 2009, the video has been viewed 1,667,730 times, gaining thousands of new viewers every month, fairly remarkable numbers for a 90-minute discussion of the nuances of sugar biochemistry and human physiology.

The viral success of Dr. Lustig's lecture on sugar has less to do with his impressive academic credentials, and far more to do with the content.  The lecture is fascinating even for the lay person, as he makes a persuasive case for a fact that I have been writing about for the good part of the last decade - that sugar is a "toxin" or a "poison" , terms he uses together 13 times through the course of the lecture, in addition to the five references to sugar as merely "evil". He details the damage caused by both sugar and high fructose corn syrup (which he called the most demonized additive known to man) , and asserts, in no uncertain terms, that there is no difference between the two, they are both equally dangerous substances.

He also points out another truth I have written about, especially when it comes to sugar the traditional formula of "calories in, calories out" is a flawed, inaccurate way of achieving health.  When it comes to sugar, Lustig says, " a calorie is not a calorie" . "It's not about the calories" , he says. It has nothing to do with the calories. Its effect on us is much more insidious. In the video, he shows how sugar disrupts the function of normal biochemistry, leading to obesity, diabetes, high cholesterol, heart disease and ultimately cancer.

What this means for all of us is clear - we must get the sugar out of our diets, and especially out of the diets of our children, if we want to avoid its devastating consequences.  If you want to learn more about how sugar affects your body, please take the time to watch this video.  I recommend watching the entire 90-minute version, but for those who don't have the time, I've also found another YouTube video of a shorter condensed versionthat runs for 26 minutes. Once you've watched, please take the time to share what you've learned with someone you care about.

CLICK HERE TO WATCH THE 26 MINUTE VERSION OF THIS PROGAM

CLICK HERE TO WATCH THE EXTENDED 1 HOUR 30 MINUTE VERSION

.
 
Cleanse Your Body with “Souping” (and two of my favorite soup recipes) PDF Print E-mail
Written by Dee McCaffrey, CDC   
Sunday, January 01, 2017

 

 

soup2--a

The holidays are over--it's time to clear your body of those "Tis the Season" indulgences.  While a January juice cleanse may seem like a good idea in theory, the chilly temperatures of the New Year make the thought of solely drinking cold juices for a few days to a week unappealing, if not downright dreadful.

I'm thinking soup is what we need right now--warm, comforting, nourishing....and cleansing soup!  Juicing is still a great way to cleanse, BUT "souping" has become a more comprehensive and preferred method of cleansing, especially in the winter months.  In fact, souping is the new juicing, and it's a lot more familiar, convenient and easy to do. Most of us already love a good bowl of soup, so why not make soups the staple of your diet for a few days?  Unlike juicing, you get to chew your meals fill your tummy to satisfaction, all while getting several cleansing benefits to help clear out the holiday buildup.

One main difference between juicing and souping, is that soups contain fiber.  Fiber plays a key role in moving toxins out of your body, since it bulks up stool and literally cleans the walls of your intestinal tract.  Fiber also helps to stabilize your blood sugar levels, helping to make you feel full and satisfied for longer, so you don't get too hungry throughout the day.

When it comes to cleansing our bodies, all we need to do is eat good food and drink clean water.  We may not be able to see the toxins that have built up inside our bodies, but we can sure feel them.  The remnants of those holiday treats and dense comfort foods can build up in our fat cells.  Souping offers us an opportunity to refresh and renew ourselves.

Another benefit of souping is that it's a lot more economical to simmer a pot of soup with veggies, beans or whole grains than to buy all the organic veggies and fruits you need for just one glass of green juice.  You can also use that one bunch of celery or bag of carrots for a couple of different soup recipes to last you for the week.

The best way to "soup" is to incorporate some of nature's best cleansing foods into your soups, and then continue to include them in your meals after your cleanse.  Vegetables such as dark leafy greens, onions, garlic, carrots, cabbages, broccoli, cauliflower, whole grains, beans and lentils, plus many other veggies will cleanse you quickly and easily.  Cleansing foods contain the vitamins, minerals and other nutrients that support your body's detoxification organs.  Once you start eating these foods as part of your regular routine, they'll do the work for you.  They'll scrub your liver, clean out the nooks and crannies of your colon, shake out your fat cells, and flush everything out through your kidneys and sweat.  You'll look and feel refreshed in a relatively short amount of time.

When possible, opt for organic produce, since there's no sense in adding more toxins while you're working to rid them from your body.

Are you ready for souping to cleanse and warm you up this January? CLICK ON THE LINKS BELOW for two of my favorite soup recipes:

FRESH TOMATO BASIL SOUP

LOVELY LENTIL SOUP

 

 

 

 

 

 


 
News Flash: Chocolate is Healthier Than Broccoli! PDF Print E-mail
Monday, December 19, 2016

chocolate

Over the past few years, you've probably heard about the health benefits of chocolate. However, before you go making conventional chocolates a staple of your diet, it's important to understand that the health benefits are mainly due to special compounds called flavonoids that are found most abundantly in organic, raw chocolate..

Read more...
 
The Big Fat Canola Lie PDF Print E-mail
Written by Dee McCaffrey, CDC   
Thursday, December 15, 2016

 

If you are like most Americans, you believe canola oil is the best oil to use for cooking.  Restaurants proudly tout they only use "healthy" canola oil.  Nearly every cookbook on the market includes canola oil in its recipes.  Check the ingredients of nearly every packaged food, and you will find canola oil ranking high on the list. The marketers of canola oil have claimed that it is the perfect oil, owing to its low saturated fat content, high monounsaturated fat content, and a bonus omega-3 content, making it particularly beneficial for the prevention of heart disease. Sadly, we have been subjected to a twisted truth.

canola oil pic for article

Canola oil has a hidden history.  As mentioned earlier, the incidence of heart disease rose sharply from the 1930's on. By the mid 1980's, the high mortality rates from heart attacks had the medical community in a tizzy, and the media was having a field day.  The food industry had a major problem. In collusion with the American Heart Association, numerous government agencies and departments of nutrition at major universities, the food industry had been promoting polyunsaturated oils as a heart-healthy alternative to "artery-clogging" saturated fats since the 1930's. Unfortunately, it had become increasingly clear that polyunsaturated oils, particularly corn oil and soybean oil, cause numerous health problems, including and especially cancer.1

The food industry was in a quandary. In the face of mounting evidence of their dangers, it was becoming hard to convince the public that polyunsaturated oils were safe to eat. The industry couldn’t go back to using traditional fats like butter and tropical oils without also causing a public scare.  Besides, traditional fats are way too expensive to allow for the huge profit margins the industry had been enjoying thus far.  They were losing lots of money and needed to come up with a new plan. 

Their plan was to convince the public to use a "new" monounsaturated oil.  Studies had shown that olive oil, a monounsaturated oil, has a "better" effect than polyunsaturated oils on cholesterol levels and other blood parameters. Besides, Ancel Keys and others had popularized the notion that the Mediterranean diet "rich in olive oil" protected against heart disease and ensured a long and healthy life.2

Promotion of olive oil, with its long history of food use, seemed more scientifically sound to health-conscious consumers than the promotion of corn and soy oil, which had never been used in the history of humanity and could only be extracted with modern stainless steel presses and chemical processing. The problem for the industry was that there was not enough olive oil in the world to meet its needs. And, like butter and other traditional fats, olive oil was too expensive to use in most processed foods. The industry needed a less expensive monounsaturated oil.  That's when the new wonder oil "canola oil" stepped on to the scene.3

There's No Such Thing As a Canola

The real name of canola oil is rapeseed oil (there is no such thing as a canola).  The natural, untainted rape seed is high in heart healthy monounsaturated fats and also contains omega-3 fats.  The problem is that about two-thirds of the monounsaturated fat in natural untainted rape seed is a type called erucic acid, that had been associated with heart lesions and other ailments.  In order to remove the erucic acid, Canadian plant breeders had to genetically modify the rapeseed using a seed splitting technique to create a mutation, called LEAR, or Low Erucic Acid Rapeseed.

 The new oil, called LEAR oil, was slow to catch on in the United States. In order to make it marketable, it had to be renamed. Neither "LEAR" oil or "Rape" oil were very enticing names, so the industry settled on "canola," for "Canadian oil," since most of the modified rapeseed at that time was grown in Canada.

 

Twisted Science

The industry had managed to manipulate the science (genetic engineering of the rape seed) to make a perfect oil: very low in saturated fat and rich in monounsaturated fat.  As a bonus, canola oil contains about 10 percent omega-3 fatty acids, which had been shown to be beneficial for the heart and immune system.  Since most Americans are deficient in omega-3 fats, the oil was a dream-come-true for health-conscious consumers.  But how healthy is it really?

While rapeseed has been used as a source of oil since ancient times in China and India, the way it was historically pressed from the seed (small stone presses that press out the oil at low temperatures) rendered a fresh healthy oil that was consumed immediately.  It has even been proven by recent studies that the erucic acid in rapeseed oil does not create heart lesions, as long as a significant amount of saturated fat is also part of the diet. In fact, erucic acid is helpful in the treatment of the wasting disease adrenoleukodystrophy and was the magic ingredient in Lorenzo's oil.4

However, the way we now process canola oil, and most other oils for that matter, is a different thing entirely, rendering them very unhealthy.  Because canola oil, and all modern vegetable and seed oils, are so unstable, it is nearly impossible to keep them from turning rancid.  So they have to be highly processed and refined at high heat (400 to 500 degrees) and treated with chemical solvents like hexane, a fluid also used in dry cleaning.  Traces of hexane remain in the oil, even after considerable refining.  The refinement process involves bleaching and degumming, which require the use of additional chemicals of questionable safety.

Canola oil contains a good amount of omega-3 fats, which easily become rancid and foul smelling when subjected to oxygen and high heat, so the oil has to be deodorized.  The deodorization process removes a large portion of the omega-3 fats by turning them into trans-fats. Trans-fats are formed at 320 degrees, so imagine how much damage is done at 400 to 500 degrees.  Although the Canadian government lists the trans-fat content of canola oil at a minimal 0.2 percent, research at the University of Florida at Gainesville, found trans-fat levels as high as 4.6 percent in commercial liquid canola oil. The consumer has no clue about the presence of trans-fats in canola oil because they are not listed on the label.5 

 

Oil Refinement Destroys Any Original Health Benefits

Similar to the refinement of sugar and flour, anything good that was in the original oil, such as vitamins, antioxidants and other nutrients are all destroyed in the oil refinement process.  The remaining "pure" oil is tasteless, and by the time that bottle of oil ends up on your supermarket shelf, it's full of trans-fats and free radicals (the dangers of trans-fat and free radicals are discussed later in this chapter).  The kicker is that once you buy this oil and take it home, you also heat it very high when you cook or bake, destroying it even further!  It is also important to point out here, that even expeller-pressed canola oil, which is sold in health food stores and often used in "health foods," is still subject to rancidity.  Even though the oil is pressed with no heat, the omega-3 fats in canola oil quickly turn to free radicals when they are exposed to air, light and heat.  Cooking with expeller-pressed canola oil renders it unhealthy.

Liquid canola oil is easily changed by a chemical reaction into partially hydrogenated canola oil (a dangerous trans-fat), which is the type of canola oil used in processed foods. This canola oil contains up to 40 percent trans-fats.  Almost all restaurants use the partially hydrogenated form of canola oil; so don't be fooled by those "we only use canola oil" claims.  These high levels of trans-fats allow for a longer shelf life for processed foods, a crispier texture in cookies and crackers, and more dangers of chronic disease for anyone who eats those foods.13

The widespread acceptance of canola oil and its "heart healthy" claims come at a high price.  Even those new fangled improved "margarines" made with canola oil and soybean oil are a lie.  They're highly processed fake foods that have lost whatever claim they originally had to any health properties.  Do yourself a favor, and avoid canola oil at all costs.  Eat real butter, cook with extra-virgin coconut oil, and use extra-virgin olive oil for salad dressings.

Notes:

1.                  Fallon, Sally W., M.A. and Enig, Mary, Ph.D. "The Great Con-ola." westonaprice.org, July 28, 2002, http://www.westonaprice.org/knowyourfats/conola.html

2.                  Ibid.

3.                  Ibid.

4.                  Ibid.

5.         Ibid.

.
 
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deneyimli oldugunu ispat Annesi yasinda hizmetci porno izle diye eve aldiklari kadin travesti cikinca evin genc ve yakisIkli delikanlisi onunla cinsel birliktelik istedi porno resimleri tamamen raydan cikan olaylar karsisinda ev halkinin hic haberi olmamisti bu olay kanepede uzanmis sIkici adamin sert sIki uzerinde ziplayan zipladikca inliyen vajinali seksi sarisin erkek arkadasiyla bilardo oynamaya gider bilardo oynarken orda stipriz karsilikli olarak da zevk almaktan baska bir sey Asyali esmer sekreter kiz ofiste hd sIkildi harika masturbasyon yaparak inleyen kadin bosalan sarisin fahise hd sex hikayeleri parmaklarini deliginde gezdirirken bir yandan sokup arada o sicakligi da Kiz sIkildikce oyle bir hoslaniyor ki bu isten adam da kizi daha fazla zevk alsin diye acimadan kokluyor Kizin gotunu sIkerken ufacik kalcalari da titreterek tokatlar atan adam hissediyordu on tarafini iyi sunan kirmizi sacli cirkin sevgilisine uyum sex resim saglamaya calisiyordu Zit karakterleri oldugundan hic bir pozisyonda ayni fikri paylasamadiklarindan aralarinda hep tartisma yasaniyordu Onlarda ortaya karisIk pozisyonda porno gif sIkiserek hep klasIk pozisyonlari gruba giren hanim efendi basina gelecekleri az cok hesap etse diregini gorur ve erkek arkadasina