Infertility and Bone Broth – A Beneficial Connection

Posted on Mar 27, 2014

Can it be possible that there is a beneficial connection between infertility and bone broth?  If you have not been exposed to Traditional Chinese Medicine and an acupunture specialist you might be wondering what bones have to do with making broth.  And more importantly, how would such a practice apply to a patient with infertility issues? In order for you to better understand this connection you should know that Tradtional Chinese Medicine includes more than acupuncture.  It involves the use of herbs as well as Chinese nutrition and dietary assessment.  Looking at the whole person will give an acupuncturist information that will help them create a whole body balance by incorporating everything from daily lifestyle practices to emotional health and beyond.

When it comes to infertility issues, acupunturists and Chinese herbalists know that Kidney energy is strongly associated with infertility.  The process of reproduction relies on an abundance of Kidney Qi, Yang and Yin.  Jing is the foundation of Kidney Qi.  When a person eats a poor diet or is under a good deal of stress it is difficult to replenish the Jing.  Having diminished Jing will result in having a weaker constitution.  This can cause accelerated aging and challenge their ability to reproduce.  The main treatment in infertility cases requires boosting the Kidney energy.

Broth or stock made from bones is one of the most nutritious foods we can eat.  Chinese medicine says that the bones hold Jing, which is thought of as our essence. In many cultures bone broth is consumed almost daily. These cultures would not think of throwing out the bones.  They slow cook them in water that sometimes includes herbs and other ingredients to bring out the life-giving nutrients they contain.  The marrow inside the bones contains fats, proteins and some minerals that leak into the water resulting in a rich, nutrient dense, fertility boosting blend.  Patients with infertility issues can benefit  greatly from drinking a cup of bone broth daily.

There are as many bone broth/soup recipes and suggestions as there are cooks but I thought it was important to provide you with some basics in broth making.  You’ll find a simple broth recipe at the bottom of this page.

  • Always be mindful of the quality of the bones you use.  It’s best to find bones that come from organically-raised, pastured or grass-fed animals.
  • If the bones have very little meat put them into a slow cooker or a very large pot with vinegar and cover with water. Let stand for one hour. Adding vinegar to the water will draw out minerals in the marrow.
  • Roasting and browning the bones in the oven for 45 minutes to an hour before you place them in water will create a more robust flavor.  Bake at about 375 degrees on a baking sheet or baking dish.
  • Always used filtered water and cook slowly for 8- 12 hours.  The longer you cook the bones the more medicinal value you will receive from them.  Be mindful that more water will have to be added due to evaporation.
  • Remove the bones with tongs and strain the broth.  Place in refridgerator to cool.
  • A thick layer of fat will sit on top of the stock once it is completely cool. Remove the fat with a spoon, making sure you get it all in order to keep the stock clear.
  • Store the broth in glass canning jars and pour a little bit of fat on top of each jar to help preserve the broth.  Leave at least 2 inches of space at the top of each jar if you intend to freeze them.
  • Broth can be made in a stock pot on the stove or in a crock pot.  Bring the broth to a boil and then turn down to simmer.  This is the time to add herbs and seasonings.

 

  • one whole organic chicken OR 4-5 pounds of beef bones
  • enough water to fill the large stock pot 1 inch below the rim
  • 1/2 cup apple cider vinegar
  • 4-5 celery stalks
  • 1-3 onions, coarsley chopped
  • 3-4 carrots, coarsely chopped
  • 1-2 tesaspoons of fresh ground pepper
  • several sprigs of fresh thyme
  • 3-4 cloves of finely crushed garlic cloves
  • 1 tablespoon of fresh chopped parsley
  • 1 inch ginger root, finely chopped
  • 1 teaspoon salt

 

This process should be enjoyable and become an expression of things that you like.  Don’t be afraid to add other herbs and spices or eliminate some on the list if you don’t like them.  Enjoying the process always makes the broth taste better.

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