Bests & Worsts Reviews from Amazon

I already have been a broth maker and consumer, but not regular about it. This book opened my eyes to the research behind something as mundane as a simmering pot of broth, and why Mom loaded me up on Jello when I was sick (not the best form, due to the sugar, but still helpful). My left hip had been aching for a month or two, and my arches would 'bark' in the afternoon, so I thought why not be more committed to broth, and hunted down some good pastured goat bones and chicken feet. Just threw them in together in my lead-free slow cooker (Cuisinart claims their ceramic is lead-free, not all manufacturers do). Just 3 days of having 1-2 cups twice a day and the hip and arches no longer hurt, and my socks don't leave a dent around my ankle from edema. A friend who is a Weston A Price Foundation (WAPF) chapter leader told me she cooks her broth thrice (for two days each), storing the broth each time and putting in new (filtered) water and vinegar, because the research says it takes more than a day to get some of the nutrients from those bones and tendons. So now I fill quart jars only partially so I can add more later, which means each jar has similar levels of nutrients. The WAPF is launching a new Restaurant Rating Project that helps smart eaters find places that make their own bone broths and stock (hopefully using pastured bones because CAFO animals concentrate fluoride and lead, to name just two toxins), mix up their own salad dressing (just say no to canola and soy oil!), use natural fats to saute (butter, lard, tallow, duck fat, coconut oil), provide genuine sourdough (reduces nutrition-blocking phytates), and offer lacto-fermented condiments (not fake catsup and relishes flavored with dead vinegar to seem like the original thing). See Sally's tour de force Nourishing Traditions cookbook (the first third is a fascinating peek at how traditional foods were originally made and why the imitations don't support health; like anything else in our capitalistic world, "Buy Low, Sell High" means food processors and restaurants must take short cuts to succeed--but home cooks don't need to.