Written by Lori Nichols Davies.
As we look around us we can see in many homes that the preparation of soup is a neglected art. Yet nothing is more satisfying or nourishing to the body as a bowl of savory, gelatinous, bone broth based soups. Soup just 'hits the spot.'
The virtual absence of homemade soup in North American society is an unfortunate circumstance - as soups form an integral part of every one of the world's greatest cuisines. For many cultures, soup is a breakfast food. The Japanese begin their day with a bowl of miso in fish bone broth. French children traditionally consumed leftover soup before they started off to school. (Sally Fallon-Merrill, Nourishing Traditions, p. 107).
In my youth, my working Mom prepared weekly batches of soups on the weekend. As a latch-key teenager, the thawed daily portions greeted me in the sink. I warmed my belly the same as if she were giving me a big hug from my thoughtful Mom when I got home from school.
Stay away from tinned canned soups with toxic food additives. Homemade soup broths are always available in restaurants and specialty high end stores in jars, or organic brands come in waxed cardboard. Learn how easy it is to make homemade soups at home with leftovers in the fridge. Take a blender and puree any wilting thing with good water and salt and herbs and spices, and everyone will love their vegetables so tender and tasty, and smooth to the mouth, even for toothless babies and seniors.
The secrets to deep, rich flavors are to start with bones and a little animal fat. Use the marrow of large beef bones, or buy chicken with bones with fat (for Vitamin A and D), and use them to make rich, low sodium chicken broth. Add lemon juice, dulse leaves and just enough salt with trace minerals to make the mouth water.
Therapeutic salts from the living ocean or pink salt from the Himalayan Mountains are now easily available at most health food stores and health sections in chain stores. They are big sellers. Education is making a difference. Climb on board to healthy longevity.
Stay away from cheap regular table salt
Cheap, regular refined salt has no trace minerals to help you overcome disease, even mental diseases like suicide and crime. The ocean and remote mountain caves and remote Prairie soils are our best source of trace minerals. Add desperately needed organic trace minerals to your life. Infuse a handful of dulse from the Canadian East Coast provinces into weekly homemade broths. Mid-continent peoples especially need dulse, as our best source of natural iodine. For a slender body, iodine is essential to support the thyroid gland.
Essential for healthy longevity, homemade soup broth starts with bones. Warm fluids contrast chilly fall, winter, and spring climates, to relax the belly for easier digestion of solid foods soon to follow. Soup answers our body's primary need for fluid, salt, potassium, and electrolyte function. When broth is made with simmering bones, it's our best appetizer. Protect your family from obesity, diabetes, osteoporosis and cancer due to high calcium and Vitamin D count found in bones.
Iodine deficiency is now epidemic
Over the past thirty years, iodine levels have fallen 50%. At the Weston A. Price Foundation 2007 November Conference in San Francisco, Dr. Brownstein shared his ground-breaking research found in his 3rd edition book on Iodine to address the major concerns of many physicians and nutrition consultants seeing widespread iodine deficiency in North America. This is because the salt offered in most stores has added potassium iodide, which is poorly absorbed.
In the 1980's bromine replaced iodine in baked goods as a dough conditioner. Bromine is a toxic goitrogen. Pay close attention to use a variety of sea vegetables to prevent or reverse suffering from any of the following iodine deficiency health problems: fatigue; excess mucous production; high blood pressure; atherosclerosis; headaches, including migraine; vaginal infections; any breast disease; all prostate disorders; liver diseases; ovarian diseases; ADD; Dupuytren's contracture; hemorrhoids; infections; keloids; parotid duct stones; Peyronie's; sebaceous cysts; and all thyroid disorders - including Hashimoto's and Graves' disease!
After World War II,
the very unhealthy French breakfast of coffee and white bread was adopted on a wide scale. To make matters worse, most chain restaurants serve soups today that are not made from nourishing bone broths, but from a 'base' of hydrolyzed vegetable protein delivered from a centralized area - which is loaded with the neurotoxin MSG and other related toxic compounds (high fructose corn syrup.) (Sally Fallon, Nourishing Traditions, p. 107) MSG damages the nervous system. It causes learning disorders, behavior disorders, and contributes to Multiple Sclerosis.
Iodine in soup broths help weight loss big time
Campbell's Soup Company did a study to see how having a bowl of soup of twice a day would help with weight loss. In the test groups those that had the soup lost more weight than those who did not. What helps more with weight loss is the addition of sea vegetables to soup broths. The body converts iodine to stimulate the rate of the basal metabolic rate, helping the body to burn excess fat.
Consuming a teaspoon of ocean salt a day will give 76 mg. of iodine daily. Sea air provides iodine to coastal farms. Hence, foods from any salt water island or sea coast, such as kelp from Nova Scotia and potatoes from Nova Scotia and PEI and New Brunswick, Scottish oats from England, tropical coconuts from Hawaii, the Philippines, Sri Lanka, India, or arrowroot flour, Caribbean cassava, will provide mid continent peoples with these most essential trace minerals from the sea.
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