Hay House Radio Episode Recap
- Episode Name: “The Healing Power of Bone Broth”
- Live Broadcast: Monday, April 25th, 2016 at 3:00 pm Pacific Time
Episode Summary Re-cap
why bone broth promotes sustainability…
Today, we’re going to learn the art and science of how bone broth helps to heal the body. Discover why bone broth promotes sustainability, reducing animal and plant consumption. Learn why collagen is the great supporter of skin, hair, nails, joints, bones, teeth and digestive organs. Find out how to make and work with bone broth.
Episode Replays: Mondays at 11:00 pm Pacific Time / 2:00 am Eastern Time and Sundays at 2:00 pm Pacific Time / 5:00 pm Eastern Time
Special Guest: Kim Shuette, CN, Certified GAPS Practitioner, has been in private practice in the field of nutrition since 1999. In 2002, she established Biodynamic Wellness, now located in Solana Beach, California. Her love for organic gardening, gourmet cooking, and healing through foods and real food-based nutritional therapies led her into a practice where she offers private consultations specializing in nutritional and bio-therapeutic drainage therapy to address gut/bowel and digestive disorders, male and female hormonal imbalances, cancer support, ADD/ADHD challenges, and a myriad of other health concerns.
Kim introduced the GAPS Diet to clients in 2006, and in 2011 became a Certified GAPS Practitioner under the guidance of Dr. Natasha Campbell-McBride. Kim teaches numerous workshops centered on the work of Drs. Weston Price, Francis Pottenger, and Melvin Page; she received the Activist Award from the Weston A. Price Foundation in 2012 for her work in children’s nutrition and preconception nutrition. Additionally, she was named “Best Alternative Health Practitioner of 2013” by Ranch & Coast Magazine in their annual “Best of San Diego” edition. She serves on the board of directors of the Weston A. Price Foundation, as well being the co-leader of as the San Diego chapter.
Special Guest: Chef Lance Roll is an American Culinary Federation (ACF) Certified Executive Chef who has been cooking professionally for 28 years. He has cooked in restaurants, gourmet food shops, and conference centers; and he was an Instructor at the San Diego Culinary Institute (SCCI), during which time he became known as “The Flavor Chef.”
Love is the ultimate spice…His cooking transformed in 2006 upon being introduced to The Weston A. Price Foundation, which teaches the benefits a nutrient-dense, traditional foods diet for health and wellbeing. Upon learning the importance of using food as medicine, Lance started his business, The Flavor Chef, Inc. and started working with clients, nutritionists and healing practitioners, cooking healthy traditional foods and bone broth.
In 2012, Lance officially opened The Brothery® and began selling organic chicken bone broth in local retail establishments in San Diego, CA. Since then, he has been featured on Fox News, Underground Wellness, and other health segments to educate people on the benefits and cooking techniques of bone broth.
Today, Chef Lance Roll sells organic grass fed beef bone broth, organic pasture fed chicken broth and specialty healing broths, such as meat stocks, flavored broths, and the first Anti-Inflammatory Protocol (AIP™) organic chicken broth.
Lance’s motto is: “Love is the ultimate spice,” and his mission includes using local, organic, and sustainable ingredients to help heal the planet one digestive tract at a time.
** Use the coupon code “HD10” on BoneBroth.com for 10% off
Bone Broth and Nutrition Tips
Health Benefits of Bone Broth
1) Bioavailable Collagen
This is the health and beauty star that makes bone broth a unique healing food. Collagen is the body’s most abundant protein. While it’s often referred to as “connective tissue,” we like to think of collagen as “the great supporter.” It supports, strengthens, cushions, provides structure, and holds the body together. Collagen makes up bones, teeth, tendons, ligaments, joints, and cartilage; and is key for beautiful hair, skin, and nails. It strengthens muscles, aids cell growth, and supports the hollow organs of your digestive system (that is, your esophagus, stomach, and small and large intestines).
Bone broth is a source of bioavailable collagen. In other words, the collagen has been broken down (or denatured) into gelatin, which is easily digested and assimilated in the body. Gelatin is liquid when hot or at room temperature and becomes thick and jiggly when it’s completely cooled in the refrigerator. Kids may remember the boxed gelatin dessert called Jell-O, which is a highly processed, sugar-laden version of the gelatin found in bone broth.
Healthy human bodies produce collagen up until age 40, and then production begins to decline. This brings a whole new meaning to the negative assertion that “the body falls apart after the age of 40,” but you can see where that limiting belief might come from. Everything in this book will show you how to change that!
In addition to aging, stress, medications and autoimmune conditions can adversely impact collagen production. When collagen declines or is defective, some common symptoms are loose, sagging, or wrinkled skin; sagging muscles; thin or dry hair and nails; and joint issues or brittle bones. Decreased or defective collagen has also been indicated in digestive issues such as GERD (gastroesophageal reflux disease) and IBS (irritable bowel syndrome).
Since animal protein is the only food source of collagen (particularly the parts used to make bone broth, such as bones, tendons, ligaments, cartilage, skin, and marrow), bone broth delivers a wonderful bioavailable source for the body. Note that while plant foods do not contain collagen, they can boost it. Plant foods high in vitamins such as vitamin C, B complex, A, D, and E; minerals like silicon, sulfur, and copper; and amino acids like proline can all help build collagen in the body.
2) Bioavailable Nutrients
Broth contains easily digested amino acids, vitamins, minerals, and essential fatty acids.
3) Less Waste
Better for your budget and the planet. You can basically use what you might have thrown into the trash (and what our ancestors used to use to stretch their food supply) as a nutrient-dense food source.
4) Healing Flavor Enhancer
You can make delicious healing drinks, soups, and meals with this chef’s secret. It’s a beautiful way to let your food be your medicine.
How to Choose High Quality Bones
Ask your butcher, farmer, hunter friend, or grocer for organic and grass-fed or pasture-fed bones. If you cannot find organic, ask for grass-fed or pasture-fed bones from animals that were not given antibiotics or hormones. If you have a friend who’s a hunter, they may be happy to give you their venison or wild game bones. Butchers and farmers often have the types of bones, skin, tendons and joints that are collagen-rich, like feet, hoofs, knuckle bones, oxtail, joints, marrowbones, skin (fish skin, chicken skin, pork skin), etc. Make sure to ask about the farm, such as how the animals are treated, what their source of feed and drinking water is and whether they are eating their native diet.
For fish bones, you can go to your grocer or fishmonger. Look for wildcaught cold-water, non-fatty fish, such as Alaska or walleye pollock, sea bass, cod, and halibut. Check www.FishWatch.gov and www.SeafoodWatch.org for sustainability information. Wildcaught shrimp from North America are most likely to be sustainably caught.
Resources for finding good sources of bones and animal protein:
- Weston A. Price Foundation (many cities have local chapters). They also have a Find Real Food App that is very helpful.
- Edible Magazine – look for one in your area.
- Your local farmer, butcher or fishmonger who is committed humane, sustainable practices.
- Farmer’s Markets
- Your local grocer or health food store – ask questions about the source and quality of their products.
Buying Bone Broth – Make Sure to Look for These Quality Indicators
We love Chef Lance’s bone broth…He offers organic broths to meet so many needs, including vegan vegetable broth, an Anti-Inflammatory Protocol (AIP) broth, a meat stock and chicken and beef bone broths. You can learn more about Chef Lance’s bone broths (available in some retailers in California and delivered to your home nation-wide) at www.BoneBroth.com.
Chef Lance’s bone broth meets all of the quality standards we recommend, such as:
- Grass-fed or pasture-fed for poultry, pork and meat broths.
- Wildcaught for fish bone broth.
- Organic is the gold standard.
- Quality of water – Spring water is the best option. Reverse osmosis is also good. Many sellers don’t tell you the source of their water. Make sure to ask. Chef Lance uses Palomar Mountain Spring Water direct from the spring for his bone broth.
- Gelatin (collagen) – Broth in tetra packs are not gelatin-rich. Look in your freezer section for high quality options. Most high quality bone broth is sold frozen in the grocery store or health food store. High quality bone broth is shipped frozen on ice.
Chef Lance’s Video on Flavoring Your Bone Broth
- Add vegetables, herbs and spices, like: carrots, celery, onions, bay leaf, peppercorns, thyme, sea salt or Himalayan Salt.
- Here’s a video of Lance teaching about the benefits of bone broth and his flavoring tips…
Is There Lead in Bone Broth?
While this is somewhat of a concern regarding slow cookers with ceramic inserts, some of them have been tested and found not to contain lead. Hamilton Beach brand claims to test them and some of the slow cooker manufacturers will tell customers that theirs do contain some lead. In The Bone Broth Secret, Louise Hay suggest some alternatives, like the VitaClay models of multi-cookers, which use clay instead of ceramic; or the InstantPot multi-cookers, which have stainless steel inserts. These are pricier options than slow cookers with ceramic inserts, but you may have more peace of mind with them.
Now there is also the concern about lead in the bones of the animals themselves and many articles questioning their safety. All of these articles are based on one study that was done. When Louise Hay and I were writing The Bone Broth Secret, we called our friend, Kaayla Daniel (researcher, nutritionist and author with Sally Fallon of Nourishing Broth) to talk about this. When looking at the studies, I felt there was too much information missing to understand what happened. Kaayla confirmed this. For one, she said that the study said that the chickens were organic, then the researchers came forward to say that they were NOT organic.
When you don’t know the source of bones, whether the animals were out in the grass/pasture eating their native diets and the quality of their water and their feed, you can’t be sure what you are consuming. We eat what they consume. If we choose organic animals out on the pasture, eating their native diet and drinking clean, lead-free water, we tend to do much better.
Additionally, Kim Schuette had organic chicken bone broth analyzed for lead by Covance Laboratories in Madison, Wisconsin. The lab found that the lead levels were >1.67 ppb, well within acceptable levels (to gain context, see comparisons in soil, water and food, below). Lead is found in many plants, animals and food products for a variety of reasons due to natural occurrence, human activities, and fertilizers.
Just to give you some comparisons, here are a few examples:*
- Soil – “Uncontaminated soil contains lead concentrations less than 50 ppm but soil lead levels in many urban areas exceed 200 ppm. (AAP 1993).” (ppm = parts per million and we are talking parts per billion that was found in bone broth, which is MUCH smaller!).
- Water – The Environmental Protection Agency (EPA) has set a limit on lead in drinking water at 15 ųg/L (that’s micrograms per liter). 15 ųg/L = 15 ppb, which is much higher than the less than 1.67 ppb found in bone broth.
- Food – “FDA has set an action level of 0.5 µg/mL for lead in products intended for use by infants and children and has banned the use of lead-soldered food cans. (FDA 1994 and FDA 1995 as cited in ATSDR 1999).” 0.5 µg/mL = 500 ppb. Again, this is a much bigger number than the less than 1.67 ppb found in bone broth.
- Source for these acceptable limits – Centers for Disease Control Agency for Toxic Substances & Disease Registry.
I Tried Bone Broth and I Didn’t Feel Well, Why?
If you don’t feel well after having bone broth, or you have a chronic health condition, like epilepsy, seizures or mood challenges (such as depression, anxiety, bipolar disorder, and so forth), you may want to start with meat stock first. These guidelines are based on the teachings of Natasha Campbell-McBride, M.D., author of Gut and Psychology Syndrome: Natural Treatment for Autism, Dyspraxia, A.D.D.,Dyslexia, A.D.H.D., Depression, Schizophrenia.
Meat stock is exactly like bone broth, with these exceptions:
- Simmer time. You simmer meat stock for only 1.5 to 3 hours maximum (bone broth is simmered longer, often for 24 to 48 hours or more).
- Ingredients. You might use a little more meat and fewer bones (optional).
- Concentration of glutamine. Meat stock is less concentrated and has fewer amino acids than bone broth, including glutamine. This is important if you have a leaky blood-brain barrier. In situations where there is a leaky blood-brain barrier, glutamates may create a problem in the body because there isn’t enough GABA, the calming neurotransmitter in the body (you can think of GABA as nature’s Valium).
We recommend using meat stock until your symptoms subside, then trying bone broth and seeing how you feel. This can take a minimum of 30 to 90 days on meat stock; however, all health situations are different and you may need more time before moving to bone broth. It can be helpful to work with a health practitioner to guide you.
Vegetable Stock is an alternative for vegans, vegetarians or those who are sensitive to meat stock and want to start very simply before building up. This will not give you the collagen, amino acids, and minerals from bones, but you will get the bioavailable vitamins and minerals from vegetables to aid in your healing journey. One great option is to use the vegetables that support in your stock, like Swiss chard, carrots and beets.
After using vegetable stock for 30 to 90 days, you may find that you can move to meat stock and benefit from the added collagen.
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Tune in next week to 21st Century Medicine Woman, next week, the Magnesium Man and mineral expert, Morley Robbins will be back with more controversial and little-known myths and truths about how minerals impact our health. See you next week!
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