In Europe, there was a traditional understanding of food and herbs called “The Doctrine of Signatures”. In “The Doctrine of Signatures”, if a food or herb looked like a part of the body it was good for it. When it comes to bone health, particularly, arthritis, there are some interesting examples of foods that we can recommend and eat that utilizes this doctrine.
Seaweed is a good example of “The Doctrine of Signatures” from the vegetable kingdom. The idea is that when you eat seaweed, your body becomes strong and flexible like the seaweed. The 60-80 minerals and trace minerals strengthen the bones and aid in healing arthritis.
Seaweed can be added to soups. Alaria and wakame are good for this purpose. Broths can be made from kombu or kelp seaweed that can be used as a soup base. Simmer the kelp or kombu for 10 minutes. Use 1, 3-5 inch strip for 4 cups of water. Add 2-3 tablespoons of natural soy sauce to make a delicious broth for noodles like you would get in Japanese restaurants.
If seaweed is not enough for a serious arthritic condition, you may recall your grandmother making bone broths. They are an excellent example of “The Doctrine of Signatures”. Many cultures enjoyed broths. There are great benefits to drinking bone broths and using them as a base of soups.
Gelatin is the main component of bone broths. Bone broths are rich in calcium and one of the main sources of calcium in the diets of many traditional peoples. Gelatin aids arthritis in many ways. Gelatin is high in many amino acids that are not normally found in diets of people eating more naturally and modern. An amino acid, Proline, is particularly beneficial for the bones. It helps to regenerate cartilage and heal joints. As added benefits, it reduces cellulite and makes the skin suppler and helps repair a leaky gut.
Bone broths can be made by cooking down the bones of naturally raised animals for many hours. Beef bones take up to 12 hours to cook to remove the good ingredients. Chicken bones can simmer up to 24 hours, while beef or lamb bones may simmer longer. If you are cooking the meat along with the bones, braise it first. A small amount of vinegar or organic wine can be added. This pulls minerals out of the bones.
Great for Hair, Joints and the Digestive System
For those who don’t like cooking the bones because of inconvenience, gelatin powder from naturally raised animals can be purchased from Great Lakes Gelatin Powder available on the net. Make your own jello or add it to soups to get the benefits for your joints, hair and digestive system.
Seaweed is a good example of “The Doctrine of Signatures” from the vegetable kingdom. The idea is that when you eat seaweed, your body becomes strong and flexible like the seaweed. The 60-80 minerals and trace minerals strengthen the bones and aid in healing arthritis.
Seaweed can be added to soups. Alaria and wakame are good for this purpose. Broths can be made from kombu or kelp seaweed that can be used as a soup base. Simmer the kelp or kombu for 10 minutes. Use 1, 3-5 inch strip for 4 cups of water. Add 2-3 tablespoons of natural soy sauce to make a delicious broth for noodles like you would get in Japanese restaurants.
If seaweed is not enough for a serious arthritic condition, you may recall your grandmother making bone broths. They are an excellent example of “The Doctrine of Signatures”. Many cultures enjoyed broths. There are great benefits to drinking bone broths and using them as a base of soups.
Gelatin is the main component of bone broths. Bone broths are rich in calcium and one of the main sources of calcium in the diets of many traditional peoples. Gelatin aids arthritis in many ways. Gelatin is high in many amino acids that are not normally found in diets of people eating more naturally and modern. An amino acid, Proline, is particularly beneficial for the bones. It helps to regenerate cartilage and heal joints. As added benefits, it reduces cellulite and makes the skin suppler and helps repair a leaky gut.
Bone broths can be made by cooking down the bones of naturally raised animals for many hours. Beef bones take up to 12 hours to cook to remove the good ingredients. Chicken bones can simmer up to 24 hours, while beef or lamb bones may simmer longer. If you are cooking the meat along with the bones, braise it first. A small amount of vinegar or organic wine can be added. This pulls minerals out of the bones.
Great for Hair, Joints and the Digestive System
For those who don’t like cooking the bones because of inconvenience, gelatin powder from naturally raised animals can be purchased from Great Lakes Gelatin Powder available on the net. Make your own jello or add it to soups to get the benefits for your joints, hair and digestive system.
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