There’s a reason (actually, many) your grandma told you to eat chicken soup when you were sick!
Well-prepared bone broths are immensely nutritious, containing minerals in the form of electrolytes, which are easy for the body to assimilate. They also contain gelatin, which aids and soothes the digestive tract and has been used successfully to treat a huge variety of chronic disorders, including anemia, hyperacidity, colitis, leaky gut and even cancer. What’s more, bone broth has amino acids that have profound anti-inflammatory and calming effects, making it a great ally during times of illness or stress.
When I went through cancer treatment, I experienced some serious gastrointestinal distress and bone broth offered major relief. Damage to the stomach, intestine, mouth and esophagus lining are common side effects of the cytotoxic nature of chemotherapy, making it harder for the body to take in nutrients from food and resulting in weakness. When I was in too much pain to eat, my mother’s chicken soup kept me strong enough to get better.
If you are having a hard time keeping food down, whether because of chemo or food poisoning or any other issue, sip on some nourishing bone broth! The electrolytes will replenish you, the gelatin will soothe you, the nutrients will heal you… and you will feel much, much better.
Though meat, chicken and fish bone broth is used throughout the world in traditional cuisines–South American, African, Middle Eastern, Japanese, Chinese and French, to name a few–the use of homemade and nourishing meat broths is largely missing in the USA. It is a “lamentable outcome of our modern meat processing techniques and our hurry-up, throwaway lifestyle.” Luckily, preparing broth at home is easy (and much cheaper and healthier than store bought!).
Try making your own broth using the recipe below.
Dr. Amy Myers’ Gut-Healing Chicken Broth Recipe
- 1 organic whole chicken
- 8 c of water
- 4 -6 stalks of celery, finely chopped
- ½ white or yellow onion, finely chopped
- 3 cloves garlic, finely chopped
- 1 Tablespoon chopped fresh parsley
- 1 inch ginger root, finely chopped
- ½ teaspoon sea salt
- ½ teaspoon of apple cider vinegar
Place all of the above ingredients in a crockpot and cook on low heat for 8-10 hours, or until the meat is falling away from the bones. Serve and enjoy. Store any excess broth in freezer.