By Capt. T. C. Randall, Organic Lifestyle Magazine
Restore Joints, Blood Vessels, Skin, Bone, Intestines, and More…
We argue over the great nutritional deficiencies of our time. Some say Omega 3s, others propose low mineral levels like magnesium, selenium, and zinc while still others cite the lack of every vitamin, fruit, vegetable, herb, spice, and amino acid. Sure! They are all correct, more or less.
Maybe the most overlooked deficiency is simply real soup, not the stuff in a can. The easily absorbed proteins and minerals once found in the peasant’s soup pot are absent in today’s popular boneless/skinless chicken breast or other foods of convenience. Any fish or animal carcass plus a mix of veggies and herbs has always been the ticket to restoring the human “carcass.” Broth bars are springing up around the country in the footsteps of juice bars as healthy choices over fast foods and vending machine snackage.
Strong Statement, Undeniable Biochemistry
The epidemic of arthritis, heart/artery and bowel disease, rampant sports injuries, skin problems, and skeletal erosion is largely due to the lack of soup and Vitamin C, which is critical for collagen synthesis. Collagen is the substance that cartilage joint surfaces, spinal discs, tendons, ligaments, bones, blood vessels, lymphatics, fascia, fat cells, mucous membranes, and beautiful skin are made from. These connective tissues are the mud and straw of our bodies, the glue and fiber that hold us together and even act as an internal electric grid.
Homemade soups contain a raft of proteins, including the amino acids lysine and proline emphasized by Linus Pauling along with glucosamine/chondrotin sulfate and hyaluronic acid plus all the phosphorous and other minerals that leach from bone and cartilage. You may note these contents in various arthritis supplements and see Vitamin C/collagen appearing on labels of high-end beauty and wrinkle creams.
Stocks can be used in dozens of ways besides soup to slurp with a spoon. The best gravies, sauces, stews, and gumbos start with stocks, and grains like rice and quinoa can be cooked in stock.
