Super Food For Our Digestive System

Written By LARRY JOHNSON

The health of our digestive system is central to how healthy we are.  Our gut is intelligent and knows exactly what to do with everything we put in our mouth.  When we eat good nutritious food, it knows exactly where to send it to nourish all of our organs, including the brain.  And so, it is vital that we keep our digestive system as healthy as possible. 

One of the most damaging causes of disease is a “leaky gut”.  This is when the lining of the walls of our digestive tract (intestines) develops tears or holes caused by food that is not suitable to eat.  Processed and chemically laden foods are not recognized by the body, and it does not know what to do with them.  So instead of providing nourishment these foods begin to create damage to the lining of our digestive system.  Once the lining is damaged, particles of food leak into our bloodstream and cause havoc in our body. And then disease happens.

One of the best foods for healing the lining of our “gut” or digestive system is meat broth.  The collagen in the meat heals and seals the gut lining.  It is one of the first and most important foods offered in the protocol for healing many chronic conditions.

Scroll down for a simple recipe to make a sturdy healing broth and soup.

NOTE: We recommend that you use Grass-Fed and Grass-Finished Beef from a local processor or a local farmer. You can also find pastured meats at your local Farmers Market.

 

Beef Meat Broth & Soup

Source: The New Plate

Ingredients for Broth:

  • Filtered water, fill to 2 inches above meat

  • 2 Beef shanks, or more for a bigger batch

  • 2 rib bones, or more for a bigger batch

  • 1 onion, cut in half

  • 2 to 3 carrots, cut into thick slices

  • 2 cloves of garlic, if tolerated

  • 1 teaspoon peppercorns

  • 1 teaspoon of salt

Prep Instructions for Broth:

Combine the meat and veggies.  Add water to just about 2 inches above meats and add the salt and pepper.

Bring the broth to a boil; removing scum from top as it accumulates.  Reduce the heat to simmer and cook for about
3 hours.

De-bone and cut the meat into bite-size pieces.  Save some the broth separately and enjoy a cup daily.

Add cauliflower or asparagus and some meat in a bowl for a great bowl of soup.

NOTE: Refrigerate jars of broth. Broth will be good for 2 weeks in the fridge. You can also freeze the broth in containers that are free of PFAS (otherwise known as ‘forever chemicals” that may be linked to harmful health effects. These chemicals are commonly found in everyday items such as nonstick cookware and plastic storage containers).

LARRY JOHNSON