HEALTH & FITNESS ARTICLES
Chicken Soup Health
Real Chicken Soup for the Soul
In traditional cultures throughout the ages, one of the most universally eaten foods is soup. Soup, also be known as broth or stock, has used for centuries to help heal sicknesses, build strong bones, and give extra flavor to foods to ‘kick it up a notch’. There is something special about eating soup on a cold day that just seems to warm one’s soul. Esau, the twin brother of Jacob, had an episode recorded in the Bible, whereby he gave up his birthright, just for a bowl of soup!
Before the invention of skinless chicken breasts, lean steaks and headless fish, chickens were sold whole and meats came on the bone with fat. In those days, every part of the animal was used. Wonderful broths were made from fish heads and whole chickens (including organs and feet). Broth or stock was the backbone of the diet and used to create marvelous soups and mouth watering sauces.
These rich stocks added flavor to meals and contained several health enhancing properties. Vinegar was added to broths to draw out minerals from bone such as calcium, magnesium and potassium. Minerals are now severely lacking in our modern diet because we take short cuts in the kitchen and eat foods devoid of nutrients. Broth was a source of gelatin which is a great digestive aid and very soothing for gastrointestinal problems such as heartburn, Crohn’s, ulcerative colitis and irritable bowel syndrome. It also spares protein from foods to be used for important functions in the body. Another health enhancing component in broths is cartilage which has been used in the treatment of cancer and in alleviating painful arthritis and other inflammatory diseases.
Chicken broth has been used for centuries as a cure for colds and flu while fish stocks have been used to enhance thyroid function and restore energy and vitality. Fish heads contain the thyroid gland and thyroid hormone as well as important minerals such as iodine.
It is well worth the effort to include bone broths in your diet and it really isn’t hard to do. Homemade broths are superior to store bought as they are made with better ingredients and do not contain MSG or other harmful substances. Most soups on the market are highly processed and don’t confer any health advantages. A good place to start is on page 124 of Nourishing Traditions by Sally Fallon. The chicken broth is fantastic and very simple. Put it on in the evening and let it simmer while you sleep. Strain the broth and use the chicken meat in Chicken and Rice Soup for dinner and make chicken salad for lunch. If you’re short on money, broths are a great way to get the nutrition your body craves without the cost of expensive meats.
Waste not, want not Soups have been made traditionally with the bones of an animal. Whether fish stock, from those in the south pacific islands, or beef stock among those of Argentina, or chicken or ham and the list goes on. Bones, as well as tails, hooves and many other parts of the animal were used to make traditional soup. This makes the soup taste better and also helps not to waste any part of the animal. This is a very fundamental law of nature, seen today in recycling, and concerns about energy efficiency. It used to be known as ‘waste not, want not.’ Wasting any of the valuable resources of the animal would certainly be taboo among traditional cultures, and needs to be revisited in our modern way of thinking.
The way of the dodo
During the 20th century, chemists were coming up with new fangled concoctions to help make processed food more palatable. If you ever noticed how jelly beans can have flavors ranging from peanut butter to cappuccino? Soon almost any flavor could be duplicated in a laboratory, and meat flavorings were also on the list. Cheap artificially flavored soups began to appear and the price and convenience factor fueled by effective marketing began to have a huge impact. Little by little, home-made bone-broth soup went the way of the Dodo.
Spurious soups soon began to be found in restaurants as well, and unfortunately MSG is one of the most common ingredients in these pseudo-soups. The gravies, broths, special sauces and the like were now coming out of a can or a package, and not from scratch.
Mmm, Mmm, good??
The sad part of this equation is that people in our modern society are not receiving the healthy minerals found in the bone broth soups, and also not getting the gelatin and other nutrients from real soup that all mankind has received from the beginning of time. At the same time, they are getting a steady dose of MSG; a neurotoxic substance that has been associated to a wide variety of reactions, from temporary headaches to permanent brain damage.
Get off your can!
Microwaves and fast food may seem like culinary wonders in our hurried and hectic world, but we’ve paid a price to have these modern conveniences. As we’ve abandoned our aprons and chef hats, we’ve lost the art of preparing deliciously healthy superfoods that boost our immune system, provide energy and prevent disease. If we want to experience real health, we need to get back in the kitchen to rediscover some old, timeless wonders and culinary greats.
We recommend real bone–broth soup as one of the healthiest foods in the world. Preparing your own soup and learning its importance in the diet is part of the fun and adventure of rediscovering real food, a healthy-heritage for all people!
This article was provided by Visionary Trainers Inc.
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