Why we should NEVER buy Campbell's soup again...Move onto bone broth!
The effects of this powerful medicinal “drink” are endless. Bone broth can fight infection, heal the weak, and give endless vitality. Our ancestors knew that chickens can run like the dickens; have you ever heard, “run like a chicken with its head cut off?” What this meant to our ancestors is the animal was able to “resurrect” from the dead and run. They knew it will certainly give us the same vitality when we’re sick. Therein, chicken soup was born. Unfortunately, how we know chicken soup to be today is nothing of what our ancestors knew.
Check out Campbell Soups Ingredients:
CHICKEN STOCK, WATER, VEGETABLE OIL, MODIFIED FOOD STARCH, WHEAT FLOUR, CREAM (MILK), CONTAINS LESS THAN 2% OF: SALT, DEHYDRATED MECHANICALLY SEPARATED CHICKEN, SOY PROTEIN CONCENTRATE, MONOSODIUM GLUTAMATE, CHICKEN FAT, YEAST EXTRACT, FLAVORING, BETA CAROTENE FOR COLOR, CHICKEN FLAVOR, BUTTER (CREAM [MILK]).
ing. Campbell’s soup contains all of the highly allergenic foods known to man. Another disappointing ingredient is vegetable oil which is genetically modified. The chicken used to make Campbell’s soup is mechanically separated. According to Wikipedia this is what mechanically separated meats means:
“Mechanically separated meat (MSM), mechanically recovered/reclaimed meat (MRM), or mechanically deboned meat (MDM) is a paste-like meat product produced by forcing pureed or ground beef, pork, turkey or chicken, under high pressure through a sieve or similar device to separate the bone from the edible meat tissue.”
Sounds delicious right? This is right up there with McDonald's pink slime for chicken nuggets. Wikipedia goes on to say:
“In 2004 the United States prohibited the sale of MSM beef for human consumption to prevent the spread of bovine spongiform encephalopathy. It is sometimes called "white slime" as an analog to pink slime and to meat extracted by advanced meat recovery systems, both of which are different processes. The process entails pureeing or grinding the carcass left after the manual removal of meat from the bones and then forcing the slurry through a sieve under pressure. This puree includes bone, bone marrow, skin, nerves, and blood vessels in addition to the scraps of meat remaining on the bones. The resulting product is a blend of muscle (meat) and other tissues not generally considered meat. The process is controversial; Forbes, for example, called it a "not-so-appetizing meat production process".
Now onto the good news! Let’s get back to the basics and learn how to make good, bone broth that actually heals the body. Bone broth is made from bones from a humanely raised, organic, grass fed, open aired animal whether it be from cows, chickens or even fish. Then add onions, carrots, celery, salt and purified or spring water. The stock contains minerals the body can easily absorb which means instant relief to healing your ailments. The bones need to have a little bit of meat left on them, with all tendons and cartilage still attached. The bones provide vital vitamins and minerals such as magnesium, calcium, and silicon (important for bones, skin, hair and nails).
Once the broth is cooled, it congeals because of gelatin which is a therapeutic healing agent that heals the digestive system and actually can seal up holes in the gut. Gluten, modern day preservatives, sugar and dairy can cause gut permeability (holes in the lining of the gut) that often leads to auto-immune disease.
As you can see, nixing canned, processed soups and broths is an absolute MUST! It’s time to return back to Grandma’s way, the old fashioned traditions that worked. It’s easy to make and full of amazing healing benefits. The best part is, it can be frozen and stored for a rainy, cold, sniffles kind of day.
Below is a recipe from The Weston A. Price Foundation by Sally Fallon