Is the bone marrow soup recipe missing some kind of liquid in the recipe Would like to try it but need better instructions so I dont mess it up. Bone Marrow Soup Recipe For Dogs' title='Bone Marrow Soup Recipe For Dogs' />Bone Marrow Soup Recipe DietThe Jade Institute Bone Broth for Health Building Nourishing the Liver and Kidneys. By Cindy Micleu, MTCM, LAc. Winter is the ideal time for nourishing the Kidneys, and soup is the perfect winter food. Bone broth is prepared in cultures around the world as both a tasty, healthful soup and an easily digested medicinal food. The prolonged cooking of bones in water results in a broth rich in nutritional constituents that promote strength, tonify blood, nourish in times of sickness and rehabilitation, and help to prevent bone and connective tissue disorders. Bone broth is commonly used in the making of high quality restaurant soups, though it is seldom made in the average modern American household. It seemed to fall out of favor as fast food became more popular, but as both a flavorful and valuable nutritional food it is well worth making, especially in the winter season. The broth is easy to make, with the main drawback being that it takes time to cook. Once made, it can be consumed plain as a snack or quick meal, or used as the base for a more complex soup by adding steamed or sauted vegetables, meat, andor beans. It may also be used as a base for sauces or added in place of water in the cooking of rice or other grains. Major Constituents of Bones and Bone Broth. Cartilage. Cartilage is formed primarily from collagen and elastin proteins, but also contains glycosaminoglycans GAGs, chondroitin sulfate, keratin sulfate, and hyaluronic acid. The cartilage from joints is the kind incorporated into bone broth. Chondroitin sulfate is a structural component of cartilage and is essential in maintaining the integrity of the extracellular matrix. It also lines the blood vessels, and has been found to play a role in lowering cholesterol and the incidence of heart attacks. It is often sold as a supplement for treating joint pain associated with osteoarthritis and has been shown to improve inflammatory conditions of the gastrointestinal tract. Studies have found shark cartilage to be useful in the treatment of joint disease and in the stimulation of immune cells, but these supplements can be very expensive. Using cartilage rich beef knuckles, chicken feet, trachea, and ribs in a bone soup can be an effective and easily absorbable alternative. Cartilage may be useful in the treatment of. Arthritis. Degenerative joint disease. Inflammatory bowel disease. Lowered immune function. Bone Marrow. There are 2 types of marrow in bones, yellow and red. At birth, all bone marrow is red, and as we age it gradually converts to the yellow type until only about half of our marrow is red. In cases of severe blood loss, the yellow marrow can change back to red marrow as needed, in order to increase blood cell production. The yellow marrow is concentrated in the hollow interior of the middle portion of long bones, and is where lipids and fats are stored. The red marrow is found mainly in the flat bones, such as the hip bone, sternum, skull, ribs, vertebrae and scapula, and in the cancellous spongy material at the proximal ends of the long bones such as the femur and humerus. Red marrow is where the myeloid stem cells and lymphoid stem cells are formed. The red marrow is an important source of nutritional and immune support factors extracted in the cooking of bone soup. It contains myeloid stem cells which are the precursors to red blood cells, and lymphoid stem cells, the precursors to white blood cells and platelets. The red marrow produces these immature precursor cells, which later convert to mature cell outside the marrow. Red blood cells carry oxygen to other cells in the body. White blood cells are essential for proper functioning of the immune system. Platelets are important for clotting. Glycine and Proline. The Best Bone Marrow Soup Recipes on Yummly Sweet And Sour Cabbage Soup, Beef Bone Broth, My Mums Spaghetti Soup. Bone Marrow Soup Recipe Books' title='Bone Marrow Soup Recipe Books' />Glycine and proline are particularly important amino acids present in bone broth. Glycine is a simple amino acid necessary in the manufacture of other amino acids. It is a vital component in the production of heme, the part of the blood that carries oxygen. It is also involved in glucogenesis the manufacture of glucose, supports digestion by enhancing gastric acid secretion, and is essential for wound healing. It is a precursor amino acid for glutathione and large amounts are needed for the liver to detoxify after chemical exposure. Broths can be used in modified fasting and cleansing programs. In these situations, glycine is used for gluconeogenesis and to support phase I and II detoxification. During fasting, because little or no food or energy source is being consumed, protein tissues such as muscle often break down. With broth, glycine is consumed, which limits or prevents degeneration during the fast and is also beneficial to the detoxification process. Proline is an amino acid essential to the structure of collagen and is therefore necessary for healthy bones, skin, ligaments, tendons and cartilage. It is found in small amounts in many foods, but vitamin C is necessary to metabolize proline into its active form. Small amounts can be manufactured by the body, but evidence shows that adequate dietary protein is necessary to maintain an optimal level of proline in the body. It has also been shown to have a beneficial effect on memory and in the prevention of depression. Glycine and proline needed for. Manufacture of glucose. Enhancing gastric acid secretion. Soft tissue and wound healing. Healthy connective tissue. Effective detoxification by the liver. Production of plasma. Collagen and Gelatin. There are at least 1. It is present in bones, ligaments, tendons and skin type I collagen, in cartilage type II collagen, and in bone marrow and lymph type III collagen, called reticulin fiber. The word collagen comes from the root kola, meaning glue. Basically, collagen is the same as gelatin. Collagen is the word used for its form when found in the body, and gelatin refers to the extracted collagen that is used as food. Bone broth produces a rubbery gelatin when cooled. Most commercial gelatin products are made from animal skin and often contain MSG, but broth made from bones produces a much more nutritious gelatin that contains a wide range of minerals and amino acids. Poor wound healing, bleeding gums, and bruising are often been attributed to vitamin C deficiency, however the problem is actually a collagen deficiency, as vitamin C is needed to synthesize collagen. Gelatin has also been found to help heal the mucus membranes of the gastrointestinal tract in cases of inflammation such as irritable bowel syndrome or in leaky gut syndrome. Gelatin is rich in the amino acids proline and glycine. Although it is not a complete protein itself, it provides many amino acids and therefore decreases the amount of complete protein needed by the body. Dr. N. R. Gotthoffeer spent 2. Studies on gelatin show that it increases the digestion and utilization of many dietary proteins such as beans, meat, milk and milk products. Collagen is helpful in. Soft tissue and wound healing. Formation and repair of cartilage and bone. Healing and coating the mucus membranes of the gastrointestinal tract. Squash Cakes. Facilitating digestion and assimilation of proteins. Minerals. Minerals are essential to life, providing the basis for many important functions in the body. They are necessary for the development of connective tissue and bone, create electrical potential that facilitates nerve conduction, and are catalysts for enzymatic reactions. Many people in the U. S. are deficient in one or more minerals, usually due to dietary deficiencies or poor absorption. Broth offers easily absorbed extracted minerals and supports utilization of the minerals by promoting the health of the intestinal tract. Bone is an excellent source of calcium and phosphorus, and to a lesser degree, magnesium, sodium, potassium, sulfate and fluoride. Hydrochloric acid, produced by the stomach, helps to break down food but is also necessary to extract elemental minerals from food. For this reason, when making bone broth, an acid is necessary in order to extract the minerals from the bone.