Recommended especially for arthritis, rheumatism, and osteoporosis. Keep in mind theses conditions are symptoms not the disease.
Note: Although you might think using a veal joint is using meat, it is not. A real meat broth is high in uric acid. Meat contains the uric acid, which can be harmful in many cases of arthritis, rheumatism and osteoporosis as well as kidney problems. But there is no uric acid in veal joint broth. It is made strictly from the joint material, and it acts like a protomorphogen, which means we get life from life. And since we are using a material that is already organized by the animal, to be used by our body, our digestion doesn’t have to sort it out, reassemble and digest the food, and make it into what the blood can use. Thus it will finally become our joints.
Buy a fresh, uncut veal joint and wash it in cold water. Put in a large cooking pot with distilled water and add the following:
- Potato peelings—cut in about a half inch and discard the center
- Apple peelings
- Carrots and the tops
- Celery and the leaves
- Beets and the tops
- Italian parsley
- Green Pepper
- Green cabbage
- Dandelion Greens
Chop or grate vegetables and greens, bring to a slow boil and simmer 20 minutes. Strain off broth and drink 2 cups each day. Add a tablespoon of Rice Bran Complex after straining to enrich it with B vitamins and silicon. You may also add two or three tablespoons of Dr. Jensen’s “Broth or Vegetable Seasoning”.
WARNING: Prior to initiating any dietary or nutritional change or program it is important for families to understand that each individual may have their own unique response or responses. Families are encouraged to investigate and evaluate any dietary change or recommendation prior to its implementation and should understand that they are incorporating these recipes, protocols or supplements at their own risk. As with anything that may effect an individuals well being a physician should be consulted prior to its implementation. It is in no way a medical prescription but based upon personal experience.