Massage to Your Health

Joint Health

Today I want to talk about our joint health. We spend lots of money on supplements to help us with our nutritional values because the majority of the time, everything we tend to eat is fast and over processed. Which doesn't help us meet our nutritional values.
 Taking care of our bones and joints is really simple with a good bone stock. It is really simple to make and provides us with lots of goodness. Bone stock contains minerals in a form the body can absorb easily, not just calcium, but also magnesium, phosphorus, silicon, sulphur, and trace minerals. And it contains the broken down material from cartilage and tendon-stuff like chondrotin sulphates and glucosamine, remember those supplements I was just talking about! Bone stock supplies amino acids that help the body detoxify and it supplies nutrients to help with joint discomfort. I am not saying get rid of your supplements, just giving you a little bit more information on how you can take control of your nutrition values and taking care of your body.
Making a good stock from bones like a whole chicken, beef bones, or a combination of both provides us with good for you nutrition and a simple way to add flavour to other meals. And it costs way less then the canned broth we buy in the grocery store. Store bought broth isn't as flavourful or nutrient packed as making a homemade stock. To make bone stock you will need the following:

A large stock pot
two pounds of chicken bones/parts or beef bones
one large onion skinned only
three cloves of garlic
15 peppercorns
2 carrots
1 celery
1 whole peeled potato
salt to season( not a lot)

put all the ingredients into the pot fill with water to about two inches from the top and bring to simmer and simmer for 4-6 hours depending on the bones you are using. (4hrs for chicken only and 6hrs for beef) the longer you simmer the more of the bones nutrients melt into your stock and pack it with all that goodness for our bone and joint health. If you are using beef bones you will have to skim off the marrow bubbles that form at the top of the pot. After the simmering time, strain the stock into a clean pot and let cool in the fridge. Skim off the hardened fat and split stock into reusable freezer containers and ice cube trays for seasoning and making a pot of soup every week until you have to make a fresh pot of stock again!

To your bone health! Cheers :)