progressive nutritional science interest in bone broth:
the paleo diet take on bone broth - from Mark's Daily Apple (excellent):
- Cooking with Bones | Mark's Daily Apple
- Bone Marrow: Delicious, Nutritious and Underappreciated | Mark's Daily Apple
Fallon's detailed article on the history and benefits here: Broth is Beautiful:
"Science validates what our grandmothers knew. Rich homemade chicken broths help cure colds. Stock contains minerals in a form the body can absorb easily—not just calcium but also magnesium, phosphorus, silicon, sulphur and trace minerals. It contains the broken down material from cartilage and tendons--stuff like chondroitin sulphates and glucosamine, now sold as expensive supplements for arthritis and joint pain. Fish broth will cure anything," is another South American proverb. Broth and soup made with fishheads and carcasses provide iodine and thyroid-strengthening substances. When broth is cooled, it congeals due to the presence of gelatin. The use of gelatin as a therapeutic agent goes back to the ancient Chinese. Although gelatin is not a complete protein, containing only the amino acids arginine and glycine in large amounts, it acts as a protein sparer. The French were the leaders in gelatin research, which continued up to the 1950s. Gelatin was found to be useful in the treatment of a long list of diseases including peptic ulcers, tuberculosis, diabetes, muscle diseases, infectious diseases, jaundice and cancer. Babies had fewer digestive problems when gelatin was added to their milk. The American researcher Francis Pottenger pointed out that as gelatin is a hydrophilic colloid, which means that it attracts and holds liquids, it facilitates digestion by attracting digestive juices to food in the gut."
