The Healing Power of Broth:The History and Science
Kaayla Daniel, PhD
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A South American proverb claims "Good broth will resurrect the dead." While that's a bit of an exaggeration, chicken soup has long enjoyed a reputation as "Jewish penicillin" and healing soups are served to convalescents around the world. In the 19th century gelatin (the chief constituent of broth) was even considered a superfood that could be cheaply manufactured to feed soldiers at war, disaster victims and the poor. Researchers from the late 19th and early 20th centuries proved its efficacy in healing allergies, asthma, osteoarthritis, IBS, Crohn's and other inflammatory diseases and disorders. Today broth is widely used for gut healing as part of the GAPS diet and other protocols used to reverse autism. Modern scientists have investigated separate components of broth, including collagen, cartilage, hyaluronic acid, and the conditionally essential amino acids glycine, proline and glutamine. Research by the late John F. Prudden MD, DSci, on the effect of bovine tracheal cartilage on arthritis, autoimmune disorders, wound healing and cancer has been particularly impressive.