...Traditional nutrition in the spirit of Dr Weston A Price and Sally Fallon... Office: Gold Coast, Queensland Australia.
Abby Eagle

Are you a change agent?

What can you do to improve the health of your community? Read more.

Are you a teaching teacher or a learning leader?

Are you a learning leader?

Do you tell people what to do or do you invite them to follow directions? Read more.

Weight management strategies.

What is food?

Is food fuel for the body or do you use it as a reward for self and others? Read more.

Activated nuts.

Remember to soak your nuts.

All nuts contain anti nutrients which need to be removed.. Read more.

Activated nuts.

Points to ponder.

Some interesting tips on health and diet. Read more.

Activated nuts.

How to find the fat truth?

Why has saturated fat been demonised? Is omega 6 the real baddy? Read more.

mediterranean diet.

Is the Mediterranean Diet the answer?

What are the experts not telling you about the Mediterranean Diet? Read more.

 

Read more points to ponder.

POINTS TO PONDER

Meat broth or antacids?

Why is chicken soup called the Jewish penicillin? Is it because chicken broth (including meat and fish), provides rich nutrition from cartilage and marrow, and the minerals in the bone?

In addition the gelatin in broth has the unusual property of attracting digestive juices to the surface of the cooked food particles making them easier to digest. Gelatin has been shown to aid in the treatment of digestive disorders, including hyperacidity, colitis and Chrohn's disease, and of chronic diseases such as aenemia, diseases of the blood, diabetes, muscular dystrophy and even cancer.

Shark and chicken cartilage supplements are used in the treatment of cancer and bone disorders. Collagen is used to treat rheumatoid arthritis and other ailments. Research shows that broth helps prevent and mitigate infectious diseases.

Broths forms the basis for delicious sauces found at 5 star restaurants. Why not throw away the MSG cubes and treat your family to a gastronomic delight?

 

HOW TO MAKE BEEF BROTH
1 kg marrow and chuck bones.
Water to cover the bones.
1/4 cup apple cider or wine vinegar.

Fry the meaty bones for 5 minutes then add all the bones to a saucepan. Cover with water and add the vinegar. Bring to a slow boil, scrap off any scum, reduce heat and simmer for 12-72 hours. Strain the stock and cook down to about 1/4 of the initial volume. Cool in the fridge, transfer to small containers and freeze. Use to make sauces.

 

REFERENCES
Nourishing Traditions by Sally Fallon p116 and p122.

DISCLAIMER: This information is for informational purposes only, and should not be used as a substitute for appropriate care from a qualified health practitioner.

 

Read more points to ponder.

 

autumn leaves