![[]](/sites/all/modules/ubercart/uc_cart/images/bullet-arrow-up.gif "Expand cart block."){kind=icon}
There are no products in your shopping cart.
Broth from Bones as a Base and Staple - Health and Enjoyment for People and Pets Using it All. Waste Not, Want Not
Tue, 09/08/2015 - 5:09pm
Having grown up on "marrow dumpling soup", it wasn't such a reach for me to get into the swing of things when I was hearing about 'bone broth' as a means for reversing symptoms of chronic illness, also known as environmental illness. Here's a photo from that time (my family had an AKC kennel and bred, raised, sold, trained and showed golden retrievers. 
I finally got going on making some bone broth after finally finding a quality bone vendor from whom to purchase. If you're going to be eating a concentrate of bones, it stands to reason the bones will best be from animals fed and handled well. And what was is in the water they consume is important, too. Flouride in the water that's added in most plants, unless activists have kept it from occurring or gotten it stopped, conentrates in bones, as does lead and other things.
That was harder than I thought, finding safe bones, particularly considering in Western Colorado there are cow farms all over the place. Our food system is with a few people working extra hard to trailblaze and bring the practices around to how they were a century ago, using some of the benefits from discoveries and advancements along the way.
After a trip to Fruita, Colorado for their nicely sized and 'done' farmer's market, I went into a nearby meat and products market which I'd known about for about a year, and they had two packs of frozen 'dog bones'. One was two and the other three pounds, so I got the larger. The price was $2.50 a pound.
I'd been urged to put this higher on my list of things to get to by adding information at Lumigrate about canine nutrition via homeopathic, holistic education I have been aware of since trying to figure out what was wrong with my feline friend in life back in 2013. Dr Christina, as I refer to her, had spoken at a conference and there was a good video of the presentation.
She talked candidly with the group about how she goes about feeding her animals 'raw'. Recently, I'd seen another East Coast veterinarian had posted a video about reversing symptoms of what she figured seemed like autism in humans, by using things that had worked from her homeopathic remedy toolbox. by learning what homeopaths used with people diagnosed with autism. (Far more people are further on the spectrum than realize it, and it's a lot to do with gut health.)
But what about diet? My cat had dietary cravings when I got her, and her symptoms changed a great deal due to diet changes I made immediately.
Working more recently with a dog 'client' (via their owner who supports my work), I had been reminded to make bone broth. MIT researcher and activist Dr Stephanie Seneff speaks of it in just about every interview I've heard with her in regards to what she and her husband do to address the problems we're all dealing with related to our food supply and wellness/illness level.
With the amazing produce I was obtaining from The Produce Peddler, and wanting to make soups and stews to freeze using he vegetables that were in excess of what we needed presently, I decided that it was time to get to the bones for broth.
So here's a photo of my first batch! And the bones after the second round with water to make another batch of gelatinous liquid with fats for the dog were very easily chewed by the dog, just as Dr Christina had said, and the dog LOVES the "broth gelato" as an adjunct to the usual kibble that's the staple of the diet at this time.
Editing July 2018 - the dog, who I named O'Rio Grande -- "of the big river" became my dog in the fall of 2017. Due to his improvements with what all I did differently, and what it would take ongoing to help him at 13 plus, and his then-owner's health issues which created a sensitivity to dogs, and a need to renovate their house, we moved on as Mardy PopIns and O'Rio. The dog and pony show in our case is the Dog and Mardy show. Here's a photo (taken to emulate a "selfie" posted by a girl I made friends with in kindergarten and went through high school with, remaining friends to today, who has a black lab too, of about 10):
It was comforting to be returning to something I first was learning five decades ago from my mother and, until I was four, grandmother. In talking with a woman who was born a year after my mother, who is from a homesteading family in the area I went to high school, whose diet consists today of soups and stews but from a can (and who is not in good health), I have to hope that there were some seeds planted in not only my words but in my actions! It's a lot of habits that have to be changed when people learn new things or are reminded of old things which might benefit their wellness level.
©2015 Mardy Ross
Pretty in the bright pot, after simmering 24 hours, above, and then once bones, marrow, broth separated, below
©2015 Mardy Ross
Basically, I saw in the info I provide, below, that you can cook the bones 48 hours. Seeings as I wanted the bones to get very digestible for the dog, and that I had a time limitation for being around after 24 hours, took the above photos after 24 hours and then froze the liquid in the trays and the marrow, and refrigerated the bones. Then I put them into a crock pot and covered them with water for another 24 hours or so and alternated it between warm and low, then refrigerated that batch, which was all for the dog.
One of the trays I took out and put in the fridge and used it in a lot of my preparing of vegetables to add fat, flavor and the natural goodness of what's in the bone broth. The bones were very soft and the dog is enjoying this as much as the people are! Now, for the places I got ideas:
The best place I found to start --- when "Googling" beef bone broth, was PaleoLeap dot com. I did another search adding 'intestinal health' too, but found it best to keep it simple on the search on this one, and really liked this topic at PaleoLeap:
paleoleap.com/making-fresh-bone-stock/ -- and this is what you'll find ... PLEASE GO and explore this rich resource!
Homemade bone stock or broth should become a staple for anyone who’s starting a journey into Paleo and lifestyle. If you’ve never had it, you’ll discover that you can use it regularly for soups, sauces, stews, curries and just about any dish that requires cooking a piece of meat or vegetable in a liquid.
Bone stock or broth might be about the last nutrition powerhouse that a lot of Paleo dieters aren’t making use of. Bones should be a main constituent of your diet along with fresh meat and fat from animals, organ meats and nutrients from fruits and vegetables. They’re also dirt cheap, literally, coming in pound for pound at a lower cost than topsoil. If you utilize all the bones from the meat you eat, you’ll be getting them free. This reason alone is enough for you to consider choosing bone-in meats when you can. If you don’t, you can still ask your butcher for bones and he’ll be happy to sell you some for a very low price.
You can make stock or broth from virtually any kind of bones including those from chicken, beef, pork, lamb, and fish. If you’re fortunate enough to have access to game meat, wild animals have some of the healthiest bones because they eat a diet that’s evolutionarily correct for their digestive systems. Their bones contain all the nutrients they need, and game makes delicious stock.
Bone stock contains 2 important amino acids – proline and glycine – in addition to minerals and collagen.
- Glycine supports detoxification and helps the body synthesize collagen. It aids in wound healing and supports the release of growth hormones.
- Proline tightens and builds cell structures, strengthening them. A strong collagen structure heals leaky guts, reduces the appearance of cellulite, and improves the strength of skin and vein walls.
A good stock will be gelatinous after it has been cooled. Concentrated stock where a great part of the gelatin has been extracted from the bones will be thick and gelatinous when cold.
- It makes a wonderful cold weather drink straight from a mug, and works wonders when you’re feeling under the weather.
- It’s especially helpful for people dealing with digestive problems or gut flora imbalances.
- Nutrients that we seldom get in our modern diets, such as collagen, gelatin and glucosamine, are extracted. These nutrients are some of the main building blocks of the digestive system and help it stay healthy.
Recipe for a great homemade stock
If you’re not a big fan of precise recipes when there is no need for them, and you favor simplicity, stock making may become a habit for you because it’s easy, versatile, nourishing, and delicious.
- Simply place a big bunch of bones in a crock-pot or a big stockpot, cover them with cold water and set the temperature on low heat so it doesn’t do much more than simmer.
- Add 2 tablespoons of apple cider vinegar to the cold water to help draw the nutrients from the bones.
- You can roast your beef bones beforehand for 25-30 minutes at about 375oF (190oC) and then use them to make your stock. This technique makes a much darker stock with a roasted flavor.
- You can easily mix things up and use bones from different animals all in the same pot.
A lot of people will tell you to skim the froth that forms at the surface of a stock as it cooks, but it’s harmless. Skimming the foam or “scum” as it’s sometimes called, is simply a matter of culinary preference and is done to create a clear broth or stock. If you don’t mind the way it looks, leave it and all the goodness that it might contain.
People also like to remove the congealed fat that forms at the top when the stock is cooled. You can leave it in or pull it off, whichever you prefer. If you’re eating grass fed and pastured animals, the fat will be healthy for you.
Time frame for cooking the stock
Allow around 4 hours for chicken stock and a minimum of 6 hours for other, tougher bones. You can easily let it go for much longer if you want to extract more taste and nutrients from the bones, as much as 48 hours. Just make sure you add water as it evaporates and continue drawing out the concentration.
Chicken bones are more fragile and after 24 hours there won’t be much left.
Seasoning the stock
Seasoning should be done near the end of the cook time or you can wait to season your stock as you use it in recipes.
- Add fresh herbs and spices in the last 10 minutes.
- Dried herbs and spices or spice powders can be added during the final hour.
- Vegetables can be added according to their size, giving them enough time to cook.
If you’re not skilled with seasonings, it’s best to experiment with a small amount before seasoning the entire pot. You’ll discover different flavors that you may enjoy for a variety of dishes.
- An important rule when it comes to stock making is don’t add any salt. If you plan to reduce it to make soups or sauces, the salt concentration can easily become too high if you add it at the beginning. Only add salt to the end product you make with the stock, not to the stock itself.
French people always come up with great names when it comes to cooking. Use mirepoix for sauces and bouquet garni for soups and stews.
- A mirepoix is usually a mixture of diced carrots, celery and onions. It’s used everywhere in French cuisine to flavor liquids because those vegetables impart great taste. Add them only at the end if you’re going for a 24 or 48 hour cooking period or they’ll disintegrate too much. They can be discarded afterwards because all the flavor and nutrients will be in the liquid.
- A bouquet garni is a mixture of sturdy herbs like thyme, rosemary and bay leaves. They can be tied together, put in a pouch or randomly placed in the liquid. You can also add fresh peppercorns for a spicier
- Try turmeric or fenugreek powder for soups and straight broth, oregano, ground fennel seeds, or even a little nutmeg for stews and gravies.
Storing your stock
After your stock is cooked, it’s a good idea to cool it quickly because bacteria will multiply rapidly.
Putting the hot pot directly into the refrigerator will raise the refrigerator temperature to unsafe levels for food. Instead, take the whole pot and put it in a sink filled with cold water.
After it has been cooled, separate what you plan to use right away and put it in the refrigerator. It will keep for about a week. Use the smell test. If it smells good, it should be fine. If you’re not sure, re-boil it to kill any bacteria.
Store the rest in the freezer. If you’ve made a very large pot, it’s convenient to store the remainder in one cup portions so you can defrost them as needed.
Get inspired
Once you’ve made this delicious liquid, you may find yourself using it in all kinds of recipes including soups, stews, meatloaf, stuffed mushroom fillings, meat pies, and even desserts. Here are some suggestions to help you get creative.
Energy Drink
If you own a high powered blender, try this instead of caffeine in the morning. You’ll get a blast of nutrients that will keep you going for hours.
Ingredients
- 3/4 cup unseasoned bone stock base
- 1 cup raw greens (kale, arugula, Swiss chard, watercress, collards)
- 1 raw carrot, broken into pieces
- 1 sweet fruit (about 1/2 cup) pineapple, strawberries, or oranges broken into pieces
Push all ingredients down into the blender cup and pour stock over them. Blend until plants are liquefied.
Tip: Freeze your fresh greens and fruits for a refreshing cold drink, or warm the blended drink lightly on the stove during cold weather months. Don’t boil or even simmer the drink or you’ll lose the antioxidant properties of the plants. Just warm it over low heat.
Beef and Winter Vegetable Soup
This soup makes 4 generous servings and can be made in 1 hour. Impress your dinner guests on a cold winter evening.
Ingredients
- 2 lbs. boneless beef chuck roast, cut into 1-inch pieces
- ½ cup onion, chopped
- 1 small rutabaga, cut into cubes
- 2 sweet potatoes, cut into cubes
- 2 carrots, cut into chunks
- 2 parsnips, cut into chunks
- 2 cups riced cauliflower
- 2 cloves garlic, minced
- 6 cups beef stock
- ½ tsp. dried thyme
- 1 tbsp. fresh parsley, minced
- Cooking fat
- Sea salt and freshly ground black pepper
Instructions
- Melt some cooking fat in a large saucepan placed over a medium-high heat.
- Brown the beef on each side, and set aside.
- Add the onion and garlic and cook until fragrant, about 5 minutes.
- Add about ½ of the stock to deglaze the bottom of the pan.
- Add all the vegetables to the saucepan and cook, stirring frequently, until the vegetables are soft (about 10 minutes).
- Return the beef to the saucepan, add the remaining stock, and cover.
- Let everything simmer over a medium-low heat for 40 to 45 minutes, or until the meat is cooked through.
- Adjust the seasoning, sprinkle with the fresh parsley, and serve.
Baked Sweet Potato Spiced Donuts
You won’t believe how good these donuts are, and no one will ever know you’re feeding them something so healthy.
Ingredients
- 5 large eggs
- ½ cup strained bone broth
- ½ cup pure maple syrup
- ½ cup fresh sweet potatoes with skin removed, cooked and finely mashed
- ¼ cup coconut oil
- 1 tsp vanilla extract
- ¾ cup blanched almond flour
- ½ cup coconut flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp ground cardamom
- ¼ tsp sea salt
Dark Chocolate-Bacon Glaze
- ¼ cup dark chocolate, chopped and melted
- 1 ½ teaspoons coconut oil, melted
- 1 teaspoon raw honey
- 1-2 pieces crispy bacon, drained and patted dry, cooled and crumbled
Instructions
- Preheat oven to 350oF and grease the insides of your doughnut pan really well.
- Place the eggs, bone broth, mashed sweet potato, maple syrup, coconut oil, and vanilla in a blender and blend until frothy, about 15 seconds
- Add the dry ingredients and blend on low for 10 seconds, then on high for about 20 seconds, scraping down if necessary
- Fill pan to 2/3 full
- Bake 20 minutes. Let cool for 10 minutes in the pan, and then remove to a cooling rack.
To Glaze
- Whisk all ingredients except bacon in a shallow bowl until smooth
- Dip the top of each donut in the chocolate then gently rotate the donut to let the excess glaze drip off. Turn right-side up and place back on the cooling rack.
- Sprinkle bacon bits onto chocolate glaze before it hardens, a few donuts at a time.
- Let set for 5 minutes, then refrigerate for 15 minutes to harden glaze.
Bone Stock Lemon Glazed Dessert Loaf
Makes one loaf
Ingredients
- 6 eggs
- ¼ cup coconut oil, melted
- Zest from 2 lemons
- 1/4 cup fresh lemon juice
- 3/4 cup beef bone broth, strained with fat removed
- ⅓ cup honey
- ⅔ cup coconut flour
- 1 tsp baking soda
- ¼ tsp sea salt
Lemon Glaze
- 2 tbsp melted ghee
- 2 tbsp raw honey
- 2 tbsp full fat coconut milk
- Zest and juice of 1 lemon
- ½ tsp vanilla extract
Instructions
- Preheat oven to 350 F.
- Combine all bread ingredients in a mixing bowl and mix well.
- Pour into a greased bread pan and bake for 32-45 minutes or until golden brown. Use a toothpick to test the middle for doneness. If it comes out dry, your bread is done. If the top starts to get too brown, cover with foil.
- Let cool in pan for 10 minutes, and then remove to a cooling rack to cool completely before glazing.
Lemon glaze
- Mix all glaze ingredients in a small pot over low heat until it just starts to simmer.
- Remove from heat and let sit to cool.
- Once cooled, put in the fridge to firm up.
- Once loaf is cooled and glaze is firmer, drizzle glaze over the top of loaf.
- Refrigerate the loaf 30-60 minutes to firm glaze further. Glaze will not harden.
- Cover and store in refrigerator. A plastic container with a lid works well to avoid smashing the glaze.
You can use bone stock wherever a recipe calls for liquid. Coming up with creative ways to use it is part of the fun of a healthy Paleo lifestyle. Look at it this way. Caveman didn’t have a stove or an oven, so we’re at least one step ahead of the game.
Wellness Mama dot com : How to Make Bone Broth - Reinforces Paleo Leap and Adds New Dimensions
wellnessmama.com/5888/how-to-make-bone-broth/ What you'll see (AS ALWAYS, I provide limited info from websites I find a like enough to put links to them SO THAT YOUSERS WILL GO EXPLORE and potentially find the expert, the book or other resource, 'the' website for where they're at right now in delving deeper into learning. (Just please remember to utilize Lumigrate as a resource for resources!).
By the way, this was posted by Wellness Mama on August 14 (of this year) and had almost 1,000 comments -- so please GO and comment or read comments. Lumigrate, at this time, is not 'open' for commenting in the Forums, I keep it simple and am the only one, since 2013, adding to the forums, though you'll find many great conversation threads I helped to guide between a 'grate group' of people from 2009 to then. Also:
About Wellness Mama
How to Make Bone Broth
If you aren’t already making bone broth regularly, I’d encourage you to start today! It is an incredibly healthy and very inexpensive addition to any diet and the homemade versions beat store bought broth in both taste and nutrition (although there is some amazing homemade organic broth you can buy pre-made now).
This is the one nutrient rich food that anyone can afford to add!
What is Broth?
Broth (or technically, stock) is a mineral rich infusion made by boiling bones of healthy animals with vegetables, herbs and spices. You’ll find a large stock pot of broth/stock simmering in the kitchen of almost every 5-star restaurant for its great culinary uses and unparalleled flavor, but it is also a powerful health tonic that you can easily add to your family’s diet.
Broth is a traditional food that your grandmother likely made often (and if not, your great-grandmother definitely did). Many societies around the world still consume broth regularly as it is a cheap and highly nutrient dense food.
Besides it’s amazing taste and culinary uses, broth is an excellent source of minerals and is known to boost the immune system (chicken soup when you are sick anyone?) and improve digestion. Its high calcium, magnesium, and phosphorus content make it great for bone and tooth health. Bone broth also supports joints, hair, skin, and nails due to its high collagen content. In fact, some even suggest that it helps eliminate cellulite as it supports smooth connective tissue.
It can be made from the bones of beef, bison, lamb, poultry, or fish, and vegetables and spices are often added.
Why Broth?
Anyone who has read Gut and Psychology Syndrome knows the many benefits of bone broth and how it can improve digestion, allergies, immune health, brain health, and much more.
What isn’t as well know is that broth can help reduce cellulite by improving connective tissue, increase hair growth/strength, improve digestive issues and remineralize teeth.
Broth is also helpful to have on hand when anyone in the family gets sick as it can be a soothing and immune boosting drink during illness, even if the person doesn’t feel like eating.
Broth is very high in the amino acids proline and glycine which are vital for healthy connective tissue (ligaments, joints, around organs, etc). The Paleo Mom has a great explanation of the importance of these two amino acids:
In addition, glycine is required for synthesis of DNA, RNA and many proteins in the body. As such, it plays extensive roles in digestive health, proper functioning of the nervous system and in wound healing. Glycine aids digestion by helping to regulate the synthesis and of bile salts and secretion of gastric acid. It is involved in detoxification and is required for production of glutathione, an important antioxidant. Glycine helps regulate blood sugar levels by controlling gluconeogenesis (the manufacture of glucose from proteins in the liver). Glycine also enhances muscle repair/growth by increasing levels of creatine and regulating Human Growth Hormone secretion from the pituitary gland. This wonderful amino acid is also critical for healthy functioning of the central nervous system. In the brain, it inhibits excitatory neurotransmitters, thus producing a calming effect. Glycine is also converted into the neurotransmitter serine, which promotes mental alertness, improves memory, boosts mood, and reduces stress.
Proline has an additional role in reversing atherosclerotic deposits. It enables the blood vessel walls to release cholesterol buildups into your blood stream, decreasing the size of potential blockages in your heart and the surrounding blood vessels. Proline also helps your body break down proteins for use in creating new, healthy muscle cells.
What Kind of Broth?
Homemade, nutrient dense bone broth is incredibly easy and inexpensive to make. There is no comparison to the store-bought versions which often contain MSG or other chemicals and which lack gelatin and some of the other health-boosting properties of homemade broth.
In selecting the bones for broth, look for high quality bones from grass fed cattle or bison, pastured poultry, or wild caught fish. Since you’ll be extracting the minerals and drinking them in concentrated form, you want to make sure that the animal was as healthy as possible.
There are several places to find good bones for stock:
- Save leftovers from when you roast a chicken, duck, turkey, or goose (pastured)
- From a local butcher, especially one who butchers the whole animal
- From local farmers who raise grass fed animals (ask around at your local Farmer’s Market)
- Online from companies like US Wellness Meats (also where I get grass fed Tallow in bulk- they sell pre-made high quality broth) or Tropical Traditions (I order high quality beef, bison, lamb and chicken bones from them at good prices)
This recipe for broth is my favorite and is an adaption of the recipe in Nourishing Traditions.
Bone Broth Ingredients
- 2 pounds (or more) of bones from a healthy source
- 2 chicken feet for extra gelatin (optional)
- 1 onion
- 2 carrots
- 2 stalks of celery
- 2 tablespoons Apple Cider Vinegar
- Optional: 1 bunch of parsley, 1 tablespoon or more of sea salt, 1 teaspoon peppercorns, additional herbs or spices to taste. I also add 2 cloves of garlic for the last 30 minutes of cooking.
You’ll also need a large stock pot to cook the broth in and a strainer to remove the pieces when it is done.
From end of November 2014 and with almost half a million views when I'm creating this content for Lumigrate's YOUsers to take the links to sources I'd like YOU to "know and go", this topic at link provided plus what I am able to transfer to Lumigrate so you'll go see what Mercola.com's about. I've frequently suggested Mercola from Lumigrate topics, so this is no surprise to find it high in the Search results I got.
articles.mercola.com/sites/articles/archive/2014/11/23/nourishing-bone-broth.aspx
Bone Broth—A Most Nourishing Food for
Virtually Any Ailment
By Dr. Mercola
Bone broth has a long history of medicinal use. It's known to be warm, soothing, and nourishing for body, mind, and soul...19
Physicians harkening as far back as Hippocrates have associated bone broth with gut healing. And while the importance of gut health is just now starting to fill our medical journals, this knowledge is far from new.
In fact, you could say modern medicine is just now rediscovering how the gut influences health and disease.
Many of our modern diseases appear to be rooted in an unbalanced mix of microorganisms in your digestive system, courtesy of a diet that is too high in sugars and too low in healthful fats and beneficial bacteria.
Digestive problems and joint problems, in particular, can be successfully addressed using bone broth. But as noted by Dr. Kaayla Daniel, vice president of the Weston A. Price Foundation and coauthor (with Sally Fallon Morell) of the book, Nourishing Broth, bone broth is a foundational component of a healing diet regardless of what ails you.
How Broth Has Been Used Through the Ages
While our ancestors used to have a pot of soup continuously puttering over the hearth, this changed with the advent of the industrial revolution, at which point many poor people simply couldn't afford the fuel to keep the fire going.
Bouillons and broth powders got their start at that time, as the need for more portable soups arose. A major turning event was when Napoleon put out a call for portable soup to feed his army.
The winner of Napoleon's competition was Nicolas Appert1 (1749-1841), whose canning process paved the way for the modern day canned goods. Later, John T. Dorrance came up with a process to create condensed soup, which led to the empire now known as Campbell's Soups.
In the early 1900s, Campbell Soup was a decent product, boasting the best ingredients, including lots of butter, and recipes from the most famous chefs of the era. As noted by Dr. Daniel, it was a very different product from what we find in grocery stores today.
Today, if you want truly high-quality bone broth or soup, your best bet is to make it yourself. Fortunately, it's easy. The trickiest part is usually going to be finding organic bones.
Bone broth, Dr. Daniel says, is actually a fast food. It just requires a little planning. One efficient way to create your broth is to use a slow-cooker or crockpot.
This will allow you to put a few basic ingredients into the pot in the morning, turn it on low heat, and by the time you get home in the evening it's done.
Besides being convenient and efficient, it's also safe, as you won't have to worry about leaving a pot puttering on the stove, which could pose a fire hazard if left unattended. "It's an old-fashioned remedy for the modern world," Dr. Daniel says.
Benefits of Bone Broth
Leaky gut is the root of many health problems, especially allergies, autoimmune disorders, and many neurological disorders. The collagen found in bone broth acts like a soothing balm to heal and seal your gut lining, and broth is a foundational component of the Gut and Psychology Syndrome (GAPS) diet, developed by Russian neurologist Dr. Natasha Campbell-McBride.
The GAPS diet is often used to treat children with autism and other disorders rooted in gut dysfunction, but just about anyone with suboptimal gut health can benefit from it.
Bone broth is also a staple remedy for acute illnesses such as cold and flu. While there aren't many studies done on soup, one study did find that chicken soup opened up the airways better than hot water.
Processed, canned soups will not work as well as the homemade version made from slow-cooked bone broth. If combating a cold, make the soup hot and spicy with plenty of pepper.
The spices will trigger a sudden release of watery fluids in your mouth, throat, and lungs, which will help thin down the respiratory mucus so it's easier to expel. Bone broth contains a variety of valuable nutrients in a form your body can easily absorb and use. This includes but is not limited to:
Calcium, phosphorus, and other minerals Components of collagen and cartilage Silicon and other trace minerals Components of bone and bone marrow Glucosamine and chondroitin sulfate The "conditionally essential" amino acids proline, glycine, and glutamine These nutrients account for many of the healing benefits of bone broth, which include the following:
- Reduces joint pain and inflammation, courtesy of chondroitin sulfate, glucosamine, and other compounds extracted from the boiled down cartilage and collagen.
- Inhibits infection caused by cold and flu viruses etc.
Indeed, Dr. Daniel reports2 chicken soup — known as "Jewish penicillin"—has been revered for its medicinal qualities at least since Moses Maimonides in the 12th century. Recent studies on cartilage, which is found abundantly in homemade broth, show it supports the immune system in a variety of ways; it's a potent normalizer, true biological response modifier, activator of macrophages, activator of Natural Killer (NK) cells, rouser of B lymphocytes and releaser of Colony Stimulating Factor.
- Fights inflammation: Amino acids such as glycine, proline, and arginine all have anti-inflammatory effects. Arginine, for example, has been found to be particularly beneficial for the treatment of sepsis3 (whole-body inflammation). Glycine also has calming effects, which may help you sleep better.
- Promotes strong, healthy bones: Dr. Daniel reports bone broth contains surprisingly low amounts of calcium, magnesium and other trace minerals, but she says "it plays an important role in healthy bone formation because of its abundant collagen. Collagen fibrils provide the latticework for mineral deposition and are the keys to the building of strong and flexible bones."
- Promotes healthy hair and nail growth, thanks to the gelatin in the broth. Dr. Daniel reports that by feeding collagen fibrils, broth can even eliminate cellulite too.
How to Make the Most Nourishing Broth
The more gelatinous the broth, the more nourishing it will tend to be. Indeed, the collagen that leaches out of the bones when slow-cooked is one of the key ingredients that make broth so healing. According to Dr. Daniel, if the broth gets jiggly after being refrigerated, it's a sign that it's a well-made broth. To make it as gelatinous as possible, she recommends adding chicken feet, pig's feet, and/or joint bones.
All of these contain high amounts of collagen and cartilage. Shank or leg bones, on the other hand, will provide lots of bone marrow. Marrow also provides valuable health benefits, so ideally, you'll want to use a mixture of bones. You can make bone broth using whole organic chicken, whole fish or fish bones (including the fish head), pork, or beef bones. Vary your menu as the many types offer different flavors and nutritional benefits.
If you're using chicken, you can place the entire chicken, raw, into a pot and cover with water. Add a small amount of vinegar to help leach the minerals out of the bones. Alternatively, you can use the carcass bones from a roasted chicken after the meat has been removed. To ensure the broth is really gelatinous, Dr. Daniel suggests adding some chicken feet when you use the carcass of a roasted chicken, as some of the collagen will have been leached out already during the roasting process. You can also add vegetables of your choice into the pot.
The most important aspect of the broth-making process is to make sure you're getting as high-quality bones as you can. Ideally, you'll want to use organically raised animal bones. It's worth noting that chickens raised in concentrated animal feeding operations (CAFOs) tend to produce chicken stock that doesn't gel, so you'll be missing out on some of the most nourishing ingredients if you use non-organic chicken bones. If you can't find a local source for organic bones, you may need to order them. A great place to start is your local Weston A. Price chapter leader,4 who will be able to guide you to local sources.
You can also connect with farmers at local farmers markets. Keep in mind that many small farmers will raise their livestock according to organic principles even if their farm is not USDA certified organic, as the certification is quite costly. So it pays to talk to them. Most will be more than happy to give you the details of how they run their operation.
Sample Beef Broth Recipe
Below is a classic beef stock recipe excerpted from Nourishing Broth, as well as lamb and venison variations. For more nourishing broth recipes, I highly recommend Hilary Boynton and Mary Brackett's new GAPS cookbook, The Heal Your Gut Cookbook: Nutrient-Dense Recipes for Intestinal Health Using the GAPS Diet.
CLASSIC BEEF STOCK. Excerpted from the book NOURISHING BROTH by Sally Fallon Morell and Kaayla T. Daniel, PhD, CCN. © 2014 by Sally Fallon Morell and Kaayla T. Daniel, PhD, CCN. Reprinted by permission of Grand Central Publishing. All rights reserved.
Makes 4-5 quarts
Good beef stock requires several sorts of bones: knuckle bones and feet impart large quantities of gelatin to the broth; marrow bones impart flavor and the particular nutrients of bone marrow; and meaty ribs and shanks add color and flavor. We have found that grass-fed beef bones work best--the cartilage melts more quickly, and the smell and flavor is delicious.
Ingredients
- About 4 pounds beef marrow and knuckle bones
- 1 calf, beef, or pig foot, preferably cut into pieces
- 3 pounds meaty bones such as short ribs and beef shanks
- 1 small can or jar tomato paste (optional)
- 4 or more quarts cold filtered water
- 1/2 cup vinegar
- 3 onions, ends removed and coarsely chopped (skin may be left on)
- 3 carrots, peeled and coarsely chopped
- 3 celery sticks, coarsely chopped
- 1 bouquet garni made with parsley sprigs, thyme sprigs, and bay leaf, tied together
- 1 tablespoon black peppercorns, or green or white peppercorns, crushed
Directions
- Place the knuckle and marrow bones and optional calves foot in a very large pot, toss with vinegar and cover with cold water. Let stand for 1/2 to 1 hour. Meanwhile, place the meaty bones in a stainless steel roasting pan. For a particularly aromatic stock, brush the bones with tomato paste. Brown at 350 degrees in the oven, about ½ hour. When well browned, add these bones to the pot. Pour the fat out of the roasting pan, add cold filtered water to the pan, set over a high flame and bring to a boil, stirring with a wooden spoon to loosen up coagulated juices. Add this liquid to the pot. Add additional water, if necessary, to cover the bones; but the liquid should come no higher than within one inch of the rim of the pot, as the volume expands slightly during cooking. Bring to a simmer and carefully skim any scum that comes to the top. After you have skimmed, add the vegetables, bouquet garni, and peppercorns.
- Simmer stock for at least 12 and as long as 24 hours.
- Remove bones with tongs or a slotted spoon. Strain the stock into a large bowl or several 2-quart Pyrex measuring cups. Let cool in the refrigerator and remove the congealed fat that rises to the top. Transfer to smaller containers and to the freezer for long-term storage.
Note: The marrow may be removed from the marrow bones a couple of hours into the cooking, and spread on whole grain sourdough bread. If left in the pan for the entire cooking period, the marrow will melt into the broth, resulting in a broth that is cloudy but highly nutritious.
Variation: Lamb Stock
Use lamb bones, especially lamb neck bones and riblets. Ideally, use all the bones left after butchering the lamb. Be sure to add the feet if you have them. This makes a delicious stock.
Variation: Venison Stock
Use venison meat and bones. Be sure to use the feet of the deer and a section of antler if possible. Add 1 cup dried wild mushrooms if desired.
Bone Broth—A Medicinal 'Soul Food'
Slow-simmering bones for a day will create one of the most nutritious and healing foods there is. You can use this broth for soups, stews, or drink it straight. The broth can also be frozen for future use. Making bone broth also allows you to make use of a wide variety of leftovers, making it very economical. Bone broth used to be a dietary staple, as were fermented foods, and the elimination of these foods from our modern diet is largely to blame for our increasingly poor health, and the need for dietary supplements.
"I would like to urge people to make as much broth as possible," Dr. Daniel says in closing. "Keep that crockpot going; eat a variety of soups, and enjoy them thoroughly."
Wendy Myers and Live to 110: Healing Power of Bone Broth
The big difference here is she strongly directs people to skim skim skim the scum and gives the reason for doing that AND states that you should be draining the initial water off and replacing it; she does not talk about doing the bones in the oven to start to get a deeper, darker taste and color as others suggest. So this is a good way to show the variation. Naturally, look for yourself online for other sources, these are just ones that I really like people to know about.
About Wendy:
WENDY MYERS
Wendy Myers, FDN, CHHC, is a functional diagnostic nutritionist, certified holistic health coach and founder of Live to 110. Her passions include getting you healthy, Modern Paleo, retoxing and detoxing. Look for her new book coming soon, The Modern Paleo Survival Guide.
I'm intrigued by Wendy Myers. She has made bold statement and pointed the finger at specific networks, not just saying 'mainstream media', she calls out specific businesses. That's admirable and I prefer to not be too antagonistic toward any of the offenders in the mainstream that has corruption and poor ethics that lead to the ill health we overall have today in the United States (and beyond).
She appears to have started out with an entrepreneureal certificate (I did too, after I was an occupational therapist for many years, and working in mainstream, organized (corrupt) medicine and 1) having my revenues cut into so much that I couldn't pay myself and 2) being dissuaded from telling people what I had learned about how to reverse symptoms, which I'd thankfully learned from my personal health issues -- The first few months of 2007 I made time in an otherwise busy life to take the "Leading Edge" course through the local business incubator.
The 'drive' to create Lumigrate had started percolating and I was therefore formally thinking and researching, planning and heading in the direction that lead to Lumigrate launching in 2009. Where I've come to do things differently than I originally thought -- and today I sort through SOME of ALL the experts and websites out there and bring select ones to our YOUsers here.
The program she went to for nutrition is one which so far has not impressed me in terms of how cutting edge information has been that their graduates have been exposed to, but they have a very innovative and solid way of looking at nutrition that was cutting edge years before. So that's not a criticism, I'd just been really shocked at a local graduate of the program about five years ago who wanted to teach people with fibromyalgia about foods and cooking and diet but was asking me for input and without the resources I have on Lumigrate even back then, they'd have really been proving nothing of real value to the clients. They were a very recent graduate of the program Wendy Myers got her nutrition 'credentials' from.
I went over the way she does sessions and what tests she offers and how she frames and charges that kind of thing, and I liked what I saw. I would say I don't think that a lot of those tests are worth the money and many are 'trendy', so if you're into 'trends' and want to spend money and time and energy getting tests done and then having them interpreted and thinking about the results, it appears she's selected things down to be minimal and well-known tests. I just think less is more anymore.
I then went to some of the podcasts and I REALLY like the way she's transcribed them so they're readable as well as hearable. I looked over the guests I'm familiar with so I could see how they conversed and I just think that Wendy's a good resource for people to be considering if needing a consultant. (Of particular interest is her interview with Pam Killeen, who is a favorite of mine in 2015 since I became aware of her and I've spoken with her briefly by phone and found her really neat BUT she doesn't do consults like Wendy does, so I'm always looking to add someone to a thread to remind people of hiring the people to help if you're in need, want, and able to reimburse them in whatever way they require or suggest.
liveto110.com/healing-power-bone-broth/ -- Same pep talk as with the links, above, about why I provide the full topic for you to see from the website I link to and encouragement to take the trip on the links and GO explore these websites!
The Healing Power Of Bone Broth
Bone broths including beef, chicken, fish and lamb have been staples in the traditional diets of every culture for thousands of years. That’s because bone broths are nutrient-dense, easy to digest, rich in flavor, boost healing and promote good health.
Bone broth or stock was a way our ancestors made use of every part of an animal. Inedible bones and marrow, knuckles, skin and feet, tough meat, tendons and ligaments were boiled then simmered over a period of days. This simmering causes the bones and ligaments to release healing compounds like collagen, proline, glycine, and glutamine that have the power to transform your health.
Meat and fish stocks play a role in all cuisines around the world – French, Italian, Chinese, Japanese, African, South American and Middle Eastern. In fact, in many households and restaurant kitchens there is a never-ending stockpot, where old bones are removed and new bones are added. It’s time for you to get on the bandwagon!
Broths contain minerals in forms that your body can easily absorb: calcium, magnesium, phosphorus, silicon, sulphur and others. Broths contain chondroitin and glucosamine, pricey supplements sold to repair joints and reduce inflammation. You can toss those and just start eating bone broth. Broths contain everything you need to repair your joints. Broth and soup made with fish heads and carcasses provide iodine and thyroid-strengthening substances.
Sally Fallon and Kaayla Daniel of the Weston A. Price Foundation who are coauthoring a book on bone broths. It will contain all different kinds of recipes and explain the importance of including bone broths in your diet. Listen to this podcast I did with Kaayla Daniel. She talks mostly about soy but at the end of the podcast we discuss bone broths and her new book with Sally Fallon Morrell, Nourishing Traditions of Bone Broths.
Benefits of Bone Broth
Bone broths seem like a simple tasty liquid, but it has health benefits far beyond what you might imagine.
- Heals a leaky gut. The gelatin in bone broth protects and heals the mucosal lining of the digestive tract. The amino acid l-glutamine in bone broth is the main amino acid the gut uses to repair the intestinal lining.
- Overcome food intolerances and allergies. By healing a leaky gut you can resolve issues related to food intolerance and allergies because they are caused mainly by undigested large food particles seeping out of a leaky gut and triggering an immune response. Broth heals the gut lining, preventing this issue.
- Reduces length of colds and flu. Chicken soup during a respiratory infection reduces the number of white blood cells, which are the cells that cause flu and cold symptoms. There’s a reason that it’s prescribed by grandma when you’re feeling under the weather.
- Heals joint pain and inflammation. The glucosamine in bone broth stimulates the growth of new collagen, repairs damaged joints and reduces pain and inflammation.
- Healthy skin, hair and nails. The collagen and gelatin in bone broth results in healthy hair growth and keeps your nails strong.
- Facilitates bone formation, growth and repair. Minerals, including calcium, magnesium and phosphorus found in bone broth repairs our bones and keeps them strong.
- Fights inflammation. Bone broth is very high in the anti-inflammatory amino acids glycine and proline.
- Reduce cellulite! Consuming collagen-rich bone broth can reduce cellulite and tighten your skin making you look younger.
Collagen and Gelatin
Real collagen is the source of stock’s immune-boosting properties. Collagen is the protein found in connective tissue of your body and in animal’s bodies. It’s abundant in bone, marrow, cartilage, tendons, and ligaments. The breakdown of collagen in bone broths is what produces gelatin. Gelatin (the breakdown of collagen) was one of the first functional foods, used as a medical treatment in ancient China.
Dr. Francis Pottenger and other world class researches have found gelatin and collagen to have the listed benefits:
- Gelatin helps people with food allergies and sensitivities tolerate those foods including cows milk and gluten.
- Collagen protects and soothes the lining of the digestive tract and can aid in healing IBS, Crohn’s, ulcerative colitis and acid reflux.
- Gelatin promotes probiotic balance and growth.
- Bone broth increases collagen reducing the appearance of wrinkles and banishing cellulite.
- Gelatin helps break down proteins and soothes the gut lining, proving useful for leaky gut syndrome and the autoimmune disorders that accompany it.
- Gelatin provides bone-building minerals in easily absorbable ways, preventing bone loss and reducing join pain. (3)
According to Donna Gates, author of Body Ecology, bone broth decreases the appearance of cellulite and makes your skin more supple and smooth looking! Cellulite comes from a lack of connective tissue. If someone has very smooth skin it’s because their skin is high in connective tissue. Donna explains that consuming collagen-rich bone broth can reduce cellulite and tighten your skin making you look younger. I’m in!
Healing Amino Acids
Gelatin in bone broths contain amino acids like arginine, glycine, glutamine and proline. These amino acids contribute to stock’s healing properties. Western diets, heavy on processed carbohydrates, low in quality grass-fed animal products, and devoid of homemade soups and broths, make it likely that these amino acids are deficient and need to be consumed on a regular basis. There are numerous benefits of these amino acids:
Arginine
- Immune system function and wound healing
- Production of growth hormone
- Regenerates damaged liver cells
- Production of sperm
Glycine
- Prevents breakdown of protein tissue like muscle
- Aids sleep
- Used to make bile salts and glutathione
- Helps detoxify the body of chemicals (4)
- Improves memory and performance
Proline
- Repairs leaky gut
- Regenerates cartilage and heal joints
- Reduces cellulite and makes skin more supple
Glutamine
- Heals the gut lining
- Improves metabolism and muscle building
- Fuel for cells in small intestine
How to Make Bone Broth
Stock or broth begins with bones, a few pieces of meat and fat, vegetables, salt and pepper and good water. Sally Fallon says that it’s important to use body parts that aren’t commonly found in the meat department of your grocery store, things like chicken feet, necks, knuckles, etc. The advantage of feet (ox feet, chicken feet) or tails (ox tail) is that they have a lot of connective tissue, so they make a gelatinous broth full of nourishing collagen. Ask the butcher for these parts. You’ll also want to buy animal products that you know are pasture-fed and free of antibiotics and hormones. These animals will contain for more nutrients than conventionally or even organically raised animals.
Fallon describes the essentials as bones, fat, meat, vegetables and water. If you’re making beef broth or lamb broth, some suggest you should brown the meat before putting it into a stockpot. Others prefer using raw bones. Fish and poultry are fine to put in a pot without browning first.
- Place bones into a large stock pot and cover with water.
- Discard the initial cooking water when cooking larger bones, pig, cow or other ruminant. If you don’t, your broth may have an off taste. Almost immediately, blood comes out of raw bones, especially pork bones. This may be responsible for poor tasting broths some experience. Put the heat on very low and let the water warm up gradually. After an hour the water will be almost brown. Discard this water.
- Drain your bones and cover with water. Place a lid on the stock pot.
- Add two tablespoons of apple cider vinegar to water prior to cooking. This helps to pull out minerals from the bones.
- Cook slow at low heat. Once the boil begins, reduce heat to its lowest point, so the broth simmers. Two hours simmering is enough to extract flavors and gelatin from fish broth. Larger animals take longer – 8-24 hours for broth made from chicken, turkey or duck. Beef broth requires 12-24 hours.
- Scum will rise to the surface during cooking. What may seem like fat rising to the surface is actually impurities, alkaloids, proteins called lectins and other unappetizing things coming out of the animal parts in your lovely broth. It will certainly become lovelier once you remove these elements with a spoon. One of the basic principles of broth making is removal of the scum. Otherwise the broth may have some ‘off’ flavors. Skim, skim, skim your scum.
- I recommend adding vegetables such as onions, garlic, carrots, celery and herbs like dill, thyme and parsley for added nutrient value and flavor.
Perfectionists will want to chill their broth to remove the fat. After you strain your broth, put it in the fridge for a few hours or overnight. The fat will rise to the top and you can skim it off. I frankly leave it in to have a yummy little fat source in my broth. Your choice.
Stock will keep several days in the refrigerator or may be frozen in plastic containers. Once refrigerated, your broth turns into jello – that’s because jello is made from gelatin – and gelatin is exactly what you have extracted from your bones. Good job.
Bone Broth Therapy
Forget the couch! Have some bone broth therapy! The collagen in bone broth will heal your gut lining and reduce intestinal inflammation. It will also support healthy skin and can reduce the appearance of cellulite. The glycine in bone broth can detoxify your cells from chemicals and improve brain function.
I recommend consuming 8oz (236 ml) daily as a soup, a plain beverage, or during a fast. I typically drink 8oz (236 ml) a few days a week.
Bone broths are one of the secrets to health and long life. Science validates what our grandmothers knew. It is an incredibly nutrient-rich food full of healthy fats and minerals. Stock or broth made from the bones of chicken, fish and beef builds strong bones, shorten recovery from colds and flu, and is a perfect food to eat when doing intermittent fasting or an extended fast if you need nourishment. Forget juice! Do a bone broth fast! It has more nutrients in it you require during a fast. If you are ill or nauseous, broth is the perfect nourishing recovery food.
One would be wise to make homemade broth dishes a regular part of their diet. In the US, homemade stocks are more and more rare, with many opting to use premade, boxed broths in recipes. These do not contain the flavor or life-giving nutrients and fats of homemade broths.
Avoid Boxed and Canned Broths
Sally Fallon Morell explains that most store-bought “stock and ‘broth’ today aren’t real.” Instead, they use lab-produced meat flavors found in bouillon cubes and soup mixes. Manufacturers also use monosodium glutamate (MSG), which is recognized as a meat flavor but in reality is a neurotoxin.
In the 1940’s food manufacturers discovered how to induce meat-like flavors in the laboratory with the discovery of MSG, aka monosodium glutamate. Glutamate is a protein in food that the human body recognizes as meat. MSG can fool the tongue into tasting savory, meat-like flavors. In fact, the most common receptor on the tongue and the entire body is for glutamate. MSG fools the body into thinking it is eating an satisfying, protein-rich meal. You will find it in all canned and boxed broths.
Sadly, even homemade soup in most restaurants begins with a prepackaged powdered soup base containing MSG. Be sure to inquire about how the soup is made. You will likely have to ask the chef or manager, not the server. Almost all canned soups and stews contain MSG, found in ingredients on the label called hydrolyzed proteins or yeast extract.
If you just can’t bring yourself to make broth, you can easily find real broth in higher end restaurants. Avoid chain restaurants and mid-range restaurants where they may be using anMSG-laden powdered soup base. Ask if the soup is made from scratch without a powdered or canned mix base.
A high end restaurant’s stock is pretty much guaranteed to be wholesome and made fresh. More expensive, yes, but you get what you pay for. I relish the opportunity to eat fish broth at seafood restaurants since I don’t make that at home. I seek out restaurants that have exotic broths like oxtail soup. Regularly, I eat at Vietnamese pho restaurants to get beef broth. Go on broth safari!
In our wonderful world of technology, you can also order bone broth online! Theflavorchef.com and Wisechoicemarkets.com
I'm going to add to this when I combine the broth with various things to show the many applications for using what's in the pans that I froze and then was able to take out as needed and use 'as a staple'.
Live and learn. Learn and live better! ~ Mardy
Steve's Soup -- with a little help from Poland
Someone had shared 'with the class' that they were making Steve's Soup, she called it, so I suggested we could have some fun and in tribute to Steve provide the recipe here. She instantly agreed. This is how it went:
"Steve told me about getting organic mushrooms and garlic and making a soup, but I added other stuff like reishi, tumeric root extract, black pepper, and Himalayan salt
It's really lovely tastes very well.
I add organic white mushrooms, brown mushrooms and chest nut mushrooms
first i start with olive oil then squeeze garlic into it a whole "head" each garlic clove squeezed
then I add organic onion - whole onion chopped
then all the mushrooms i clean and chop
i leave them for a while and let it roast a bit in that olive oil they will start to water
so I only add a bit of water later on - filtered and boiled in the kettle with blue uv light for purification
I open one capsule of reishi and one of Tumeric root extract and sprinkle powder into the soup
then I add black pepper and a little bit of Himalayan pink salt
I let it stay in the fridge for a night so reishi makes the soup "bio"
one can add organic gluten free pasta if likes, and when cooked, organic kefir. Here we go (with the pictures), and I love your page.
(meaning Lumigrate. Now isn't THAT a nice way to end the day and week (as it's Friday about 9 pm as I'm getting the draft of this worked up.). It was for me, I hope this nice for YOU too!
Photos to follow. And THANK YOU, collaborator in cooking over there in Poland! And of course, Steve.
It gets better, another group member who was eager about the recipe and up for that I'd provide it at Lumigrate ASAP had found this really nice resource and provided the link: realfoodoutlaws.com/how-to-infuse-broth-with-medicinal-mushrooms-for-immunity/
And so, it began .... Steve's Soup recipe that is evolving, just as the information he's provided has .... with the help of everyone in the group who participates in various aspects.
__________________
Live and Learn. Learn and Live Better! is my motto. I'm Mardy Ross, and I founded Lumigrate in 2008 after a career as an occupational therapist with a background in health education and environmental research program administration. Today I function as the desk clerk for short questions people have, as well as 'concierge' services offered for those who want a thorough exploration of their health history and direction to resources likely to progress their health according to their goals. Contact Us comes to me, so please do if you have questions or comments. Lumigrate is "Lighting the Path to Health and Well-Being" for increasing numbers of people. Follow us on social networking sites such as: Twitter: http://twitter.com/lumigrate and Facebook. (There is my personal page and several Lumigrate pages. For those interested in "groovy" local education and networking for those uniquely talented LumiGRATE experts located in my own back yard, "LumiGRATE Groove of the Grand Valley" is a Facebook page to join. (Many who have joined are beyond our area but like to see the Groovy information! We not only have FUN, we are learning about other providers we can be referring patients to and 'wearing a groove' to each other's doors -- or websites/home offices!) By covering some of the things we do, including case examples, it reinforces the concepts at Lumigrate.com as well as making YOU feel that you're part of a community. Which you ARE at Lumigrate!
print
e-mailThis forum is provided to allow members of Lumigrate to share information and ideas. Any recommendations made by forum members regarding medical treatments, medications, or procedures are not endorsed by Lumigrate or practitioners who serve as Lumigrate's medical experts.
