Broths And Fermented Foods, Your Grandparent's Superfoods

Updated: May 3

Not that long ago, broths were consumed in place of contaminated water. When meat was less available to people, broths were also a way to consume all parts of an animal. There are two kinds of broth: Vegetable and meat. However, these are easy to make simultaneously.


When you boil vegetables, a significant part of the nutritional value ends up in the broth. Consuming the broth is a way to capture all of the wonderful things contained in nature’s mineral-dense vegetables. Potato and rice broths helpfully coat the digestive system, bringing relief from heartburn, ulcers, and intestinal imbalance. Broths are also pre-biotics, helping to increase good gut bacteria.

Making meat broths was an essential part of butchering animals. Broths were typically made from feets, wings, organs, skin -- and any other parts not consumed directly through broiling, boiling, or frying.


Ideally, make a meat broth, then add vegetables for soup. People all over the world consume this warm liquid. Broths provide high-quality fatty acids -- and amino acids -- that are not only beneficial, but also well and quickly absorbed in the body. Think of them as old-fashioned electrolyte drinks.

The collagen in broths maintains and lubricates healthy skin and joints really well. Collagen is a must-supplement to help resist the loss of cartilage as we age. Broths can heal the gut, making them highly recommended for people for leaky-gut issues.

Broths also provide significantly high amounts of healthy fats and absorbable proteins, as well as minerals. These nutrients will help your body to build and repair healthy muscle, bone, skin, and blood cells.

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Fermentation has a similar history. It has been used for over 10,000 years to preserve food and drinks. Kombucha, beer, and wine are fermented products developed to solve the problem of contaminated water.


This chemical process breaks down glucose, transforming the food or drink. Fermentation also releases enzymes, enhancing foods’ nutritional value and absorbability.


Think of fermented foods as pre-digested foods. Yogurt and kefir -- products of fermentation -- digest much more easily than milk. Populations who consume these products tend to be healthier, and have longer life spans.


Fermenting soybeans into miso and natto make them digestible. The products are rich in Vitamin K, important for making minerals accessible to the body. People who consume these products tend to have lower incidences of osteoporosis.


Alcohol in quantity has limited beneficial value for our bodies, and is not recommended for pregnant women. Children must never drink it! But we have seen studies about the benefits of consuming small amounts of red wine. This fermented product is best taken with food.


Increasing your consumption of fermented foods -- like kombucha, kimchi, sauerkraut, sourdough miso, and tempeh -- increases your good gut bacteria. The fermentation process produces a high amount of prebiotics and probiotics, which are essential for internal microbiome health. The recent studies on the human microbiome show that the health of our gut is closely connected to all systems in our body. This means not just to our digestive health, but immune and brain functions, as well.

In short, broths and fermented foods are an easy and way to access nutrients lacking in our diets. They heal our damaged guts, while improving our bones, joints, skin, and our immune and mental health.


I tried making Kombucha myself but quikly realised I needed to leave it to the experts.

We are so lucky in Ann Arbor to have Tarek and Rachel Kanaan co founders of Unity Vibration.

They bring their expertise and passion in making the kombucha products. Try their kombucha on tap, it's amazing:


www.uvkbeer.com

https://www.instagram.com/unityvibrationkombucha/

https://www.facebook.com/UnityVibration

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