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Do you have frequent trouble where your homemade broth doesn’t gel after being chilled in the refrigerator? This is a problem to solve quickly, as correct preparation is one of the foundational techniques of Traditional Cooking. So critical is properly made, gelled homemade stock to the ongoing maintenance of health that Dr. Francis Pottenger MD, author …

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Cafe food in most museums I’ve visited over the years consists primarily of packaged food like chips and crackers, soda, and MSG laden, microwaved entrees if hot food is served at all. The one notable exception is the Louvre which does offer an amazing array of Parisian made foods along with my all time favorite, …

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Do you buy chicken broth labeled “No MSG” on the tetrapak or can  from the store thinking this is a safe and healthy option for homemade soups you make at home? Maybe you even go to the trouble and expense of buying chicken broth from the healthfood store that is labeled free range and organic believing …

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By Fitness Editor Paula Jager, CSCS As a fitness professional, I have found homemade bone broths to be a great source of protein elements not found in the typical consumption of primarily “muscle meats” sought by most exercise enthusiasts. Many people seek to eat only boneless, skinless (and tasteless) chicken breasts while ignoring the rest …

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A tummy bug is going around our local community at the moment, so it’s no surprise that our family is going through a lot of homemade broth to shore up our resistance and/or ensure rapid recovery should it come a-knocking at our door! The copious amounts of natural gelatin in broth, if you recall, serve …

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One of the main reasons to learn how to make bone broth as a base for homemade soups and sauces is to supply hydrophilic colloids to the diet. This opens up the door to obtaining the numerous benefits of gelatin to health. The hydrophilic nature of the gelatin in homemade meat broths has the unusual property of …

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I love roast eggplant and so does my husband, but I have to admit my kids hate it.  I think it’s a texture thing – the eggplant just gets so mushy after you cook it that the kids can’t get past it to discover the amazing flavor! So, when I got a ton of Indian, …