I’ve been very focused lately on using food to amplify the process of repairing the gut. As you may or may not know, our immune system lives in our small intestine (aka “the gut”). Conventional medicine does not make the connection between people having digestive issues with the state of their immune system. This is contrary to the alternative medical world (as much as Traditional Chinese Medicine) which sees the gut as the center of our health. As a nutritional coach I see consistent improvements when my clients’ digestion improves, their overall health starts turning around.
There is growing evidence and cases of people with seriously compromised immune systems and autoimmune disorders (such as thyroid conditions, multiple sclerosis, rheumatoid arthritis, lupus, fibromyalgia, autism, etc.) as well as food allergies and intolerances experiencing significant health improvements from animal- and bone-based broths.
Chicken soups and broths are present in almost every culture. They are never shy from using most of the animal parts; skin, bones, heads, organs and feet included. This is not surprising; animal bones and cartilage contain high amounts of gelatin which can be extracted when simmered for a few hours. Gelatin has powerful healing properties – not only is it good for gut repair (which, as mentioned, is key in dealing with autoimmune disorders hence thyroid conditions) but it gets your through colds and flus in no time. There is an old Jewish saying that a “good broth will resurrect the dead”.
Together with my clients, we are now discovering the power of bone-based broths and soups – returning energy, less colds, less allergies and less food sensitivities. I strongly urge you to start going back the way we used to make food. Real food. Not packaged, not processed, not dried, hydrogenated, fortified or vacuum-sealed. Just real food.
- 1 whole free-range organic chicken or 2-3 pounds of bony chicken parts such as necks, wings, backs, feet, head
- gizzards from one chicken (optional)
- feet from the chicken (feet are very high in gelatin)
- head from one chicken (optional)
- 2-4 tbsps coconut oil
- 3 quarts (liters) of cold filtered water
- 2 tbsps of apple cider vinegar
- 3 medium onions, peeled and diced
- 8 carrots, sliced
- 6 celery sticks, sliced
- 2-4 zucchinis, sliced
- 4-inch ginger root, grated
- 5 cloves garlic, peeled and crushed
- 1 bunch parsley
- If you are using a whole chicken, chop off the wings, the neck and the head if you are using them. Using organic, free-range chicken is vital, do not penny-pinch on this one.
- Cut chicken parts into several pieces.
- Place chicken parts, water, vinegar and all the vegetables except for parsley in a large stainless steel pot.
- Let it stand for 30 minutes to an hour.
- Bring to a boil, cover the pot and then reduce the heat to simmer.
- Simmer for 12-14 hours on low heat; the longer you cook the stock the more flavor and nutrition you will get from it.
- About 10 minutes before finishing, add parsley – it will impart additional minerals to the broth.
- Remove large chicken pieces, let them cool and remove the flesh from the carcass – add it back to the soup.
- Keep in glass container(s) and freeze some of the soup for maximum freshness.