The article I am linking to was written by Sally Fallon.
Sally Fallon is founding president of the Weston A Price Foundation, a non-profit nutrition education foundation with over 400 local chapters and 9000 members. She is also the founder of A Campaign for Real Milk, which has as its goal universal access to clean raw milk from pasture-fed animals. Author of the best-selling cookbook Nourishing Traditions and also of Eat Fat Lose Fat (Penguin), both with Mary G. Enig, Phd, Sally has a encyclopedic knowledge of modern nutritional science as well as ancient food ways. Her grasp on the work of Weston Price is breath taking and her passion for health freedom, inspiring. In each edition of Nourished Magazine Sally answers your questions about nutrition, health, food and medical politics
The article, "Beautiful Broth", is excellent with a lot of useful information. What I found most interesting and applicable to PWS was the following:
Properly prepared, meat stocks are extremely nutritious, containing the minerals of bone, cartilage, marrow and vegetables as electrolytes, a form that is easy to assimilate....
...stock is also of great value because it supplies hydrophilic colloids to the diet. Raw food compounds are colloidal and tend to be hydrophilic, meaning that they attract liquids. Thus when we eat a salad or some other raw food, the hydrophilic colloids attract digestive juices for rapid and effective digestion. Colloids that have been heated are generally hydrophobic - they repel liquids, making cooked foods harder to digest. However, the proteinaceous getlatin in meat broths has the unusual property of attracting liquids - it is hydrophilic - even after it has been heated. The same property by which gelatin attracts water to form desserts, like Jello, allows it to attract digestive juices to the surface of cooked food particles....
Gelatin acts first and foremost as an aid to digestion and has been used successfully in the treatment of many intestinal disorders, including hyperacidity, colitis and Crohn’s disease. Although gelatin is by no means a complete protein, containing only the amino acids arginine and glycine in large amounts, it acts as a protein sparer, allowing the body to more fully utilize the complete proteins that are taken in. Thus, gelatin-rich broths are a must for those who cannot afford large amounts of meat in their diets....
Part 2 coming shortly...
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This is in reference to t he previous post linking an article on broth As I was reading it over, I found myself nodding my head at the de...
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