Guest Post by Lynn Cameron
The Old World Kitchen specializes in appetizing Soups and Entrees made with nourishing and easy to digest Bone Broths – delivering rich food value for those that choose carry-in meals regularly or on occasion.
Chef Cathy produces real stock created from hormone-free NYS farm-raised produce as it is available. Beef, chicken and fish creations alternate according to seasonal supplies of fresh and natural ingredients.
The Lodge restaurant kitchen is NYS inspected and certified for catering/carry-out.
If you haven’t the time or resources to make enough broth in your own kitchen, and if you have the need or desire to get the nutrition and taste benefits of rich bone broth in your meals – call Cathy for the help you need! Store some in the freezer for emergency health support or take it for supper to ‘grandmother’s’ house.
A simple broth soup may start a meal well
Add vegetables, grain and/or legumes,
It becomes a sustaining main course
SOUP & SOURDOUGH take-away is available
ALL made with traditional bone broth stock base
& a sprouted grain, sourdough, or gluten-free biscuit
SOUP & SOURDOUGH SUPPERS are perfect for:
the nutritional requirements of housebound seniors
busy and dedicated caregivers of elderly relatives
tempting aroma & authentic taste for the sensitive palate
tasty, nutrient-dense suppers for picky eaters
satisfying, low-calorie comfort for those with special dietary needs
quick early suppers to sustain after-work activities
comforting, easy to digest late suppers after a long day
recovery support from illness
Broth-based soup does more than please the taste buds as convalescent care has proven.
Sadly, broth seems gone from the American tradition even as science validates what grandmother knew - rich homemade bone broths can regenerate a weakened system.
Stock contains minerals in a form the body can absorb easily—not just calcium but also magnesium, phosphorus, silicon, sulfur 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.
Broth and soup made with fish heads and carcasses provide iodine and thyroid-strengthening substances.
When stock is cooled, it congeals due to the presence of gelatin. The use of gelatin as a therapeutic agent goes back to the ancient Chinese. As supplements and medicines occupy center-stage in health research today, so two hundred years ago gelatin held a position in the forefront of food therapy.
Although gelatin is not a complete protein, containing only the amino acids arginine and glycine in large amounts, its protein is immediately ready for use in tissue building making it particularly nourishing for children, the convalescent and the elderly.
Gelatin, heritage from the French and probably the first functional food, is easily digested and tolerated well by all systems. Gelatin is a hydrophilic colloid, which means that it attracts and holds liquids so crucial in diets of those on medications that cause dehydration. It helps digestion in everyone by naturally attracting digestive juices for assimilation of food.
Gelatin has been researched and used continuously for the three centuries that diet was a major form of therapy for all illness. Babies had fewer digestive problems when gelatin was added to their milk. It was found useful in patient convalescence from a long list of diseases including peptic ulcers, tuberculosis, diabetes, muscle diseases, infectious diseases, jaundice and cancer and early cookbooks dedicated whole chapters to its proper preparation.
Only stock made from bones and dairy products provides
calcium in a form that the body can easily assimilate.
Broth is important because gelatin in properly made bone broth helps the body use protein in an efficient way – a rare protein-sparing nutriment when meat is a luxury item. For the malnourished, those with a limited food budget, caregivers and senior homes, this is an important dietary consideration because quality protein is as essential as it is costly.
An important source of minerals disappeared from the American diet when homemade stocks were pushed out by easier and cheaper imitations. This has provided enormous opportunities for long-term profit for all industrialized food processors.
The protein in food has receptors on the tongue called glutamates that the human body has recognized as the meat taste since Paleo times. In the 1950’s General Foods and other food conglomerates discovered that hydrolyzed proteins could mimic this meat taste naturally pursued for eons by humans as a nutrient-dense food source. Because these fake molecules artificially satisfied the tongue, soup became popular as a powdered base from a package or can – which are likely to contain the disrupting chemical we all know as MSG.
The food industry has worked for decades to conceal from the public that MSG causes a wide range of reaction, from temporary headaches to permanent brain damage. As early as 1957, scientists found mice blind and obese when MSG was administered; in 1969, MSG-induced lesions were found in the hypothalamus region of the brain. Decades of studies all point to MSG as toxic to the nervous system.
Bottom line - it is so worth the effort to make your own broths and stocks.
See Chef Cathy's cooking classes for more.