The Skinny on Bone Broth

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Bone broth, or soup as I call it, is one of my favorite diet recommendations to give to patients.  I have been recommending it for years and it is finally hitting the mainstream consciousness.  One reason why I recommend this to so many people is that it is an easy way to add a lot of nutrition to any diet.  It is also loaded with good fats, and is easy to digest, which makes it a perfect food to promote healthy weight loss.

My favorite way to make bone broth is the method I learned during my nutrition class in Chinese Medical School.  You basically take a whole organic chicken and several slices of ginger and simmer these in water for 2-4 hours.  At the end you need to cut up the meat and add any mushrooms or veggies you want and soy sauce for flavor, but that is pretty much it.

I try to make broth every week or two, and keep it in the refrigerator.  Sometimes I use it as soup, but mostly I like to use it to replace water in cooking rice, steaming veggies, etc.  I find that it adds good flavor to pretty much any recipe.

The importance of getting bones from non-toxic (organic or free range) animals is vital for good results from bone broth. This is true both for the taste and the nutritional value or the broth. These days I usually get the organic chicken from Costco, although I noticed that Trader Joe’s has these at a great price as well.  I also like to simmer the organ meat that comes with these chickens when making soup as it adds to the overall nutrition of the soup.

The most complete resource on Bone Broth, that I know of, is the book, Nourishing Broth,  by Sally Morell.  (It’s available online at amazon.)  This book is loaded with information on the health benefits of bone broth.  Dr. Mercola also has a great article about bone broth including a couple of recipes which you can find here.

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