Chicken Soup for your Gut!

The possibility of food sensitivities being the cause of digestive distress is something we naturopathic doctors have focused on for years. When helping a patient, or the parent of a pediatric patient, discover the underlying cause of any ailment or disease, we usually look to nutrition and the function of the digestive system for clues. The more we learn about pro-biotics and the mind body connection, the easier it is to illustrate that a “gut feeling” or “butterflies in the stomach”. Colloquialisms such as these  have been drawing the connection between intestinal and mental health, for generations. This is a connection that science is helping to further define as research continues in the area of gastrointestinal influences on other body systems, such as immunity and the central nervous system.

If you follow this column and those written by my naturopathic colleagues you’ll know that food sensitivities can account for a myriad of symptoms; IBS, reflux, headaches, eczema, joint pain, depression, ADD, etc. Once a food sensitivity is identified and eliminated, improvement can be seen as early as the next 72 hours, while in some cases it can take weeks or months to really see a reversal of symptoms. To identify food reactions, several different routes may be taken, your ND may have you keep a diet diary, do an elimination diet, or take blood samples to test your immunoglobulin levels in response to common food allergens.

There are many nutritional and herbal supplements available to help support the recovery of the gastro-intestinal tract once you have successfully identified and eliminated culprit foods. Some foods are easier to digest and generally better tolerated by the majority of the population, traditional bone broth is one such well tolerated “medicinal food”. Most traditional cultures use chicken broth as a base for their staple comfort and/or celebratory soup. Acadian Fricot, Russian Borscht, motzah ball soup, wanton soup, etc are some well known examples. Based on the work of nutritional healers such as Dr. Sidney Hass’ and Elaine Gottschall Specific carbohydrate diet, Sally Fallon’s Nurishing traditions, and Dr. Natasha Campbell-Mc Bride’s Gut and Psychology syndrome bone broth has recently made a comeback, and has re-gained the status of somewhat of a super food in nutritional medicine circles.

Simmering bones for a long duration at a low temperature helps to release minerals from the bones, gelatin from the bones and connective tissues, and possibly even immune factors from the inner marrow of the bone. The gelatin is especially important in terms of gastrointestinal healing and rejuvenation. The released nutritional factors help to soothe inflammation and re-build the inner lining of the digestive tract. During a time of dietary elimination and healing it is advisable to include bone broth as a staple in your nutritional plan, one cup taken three times per day with meals. It can also be taken as a supplement during times of acute illness or recovery from illness.

Adding bone broth to your winter diet, particularly if you suffer from any digestive complaints, is something I would recommend for anyone who is not meat sensitive. If you need help to sort out what is the underlying cause of your individual digestive disease or discomfort, please call me to book an appointment.

Chicken Bone Broth

Ingredients:

• 2-3 organic or naturally rise chicken carcasses( available from; Springbrook farms, dolma food, Bunnet farms)
• Water to cover the carcasses
• 8-10 peppercorns
• 2-3 tablespoons apple cider vinegar
• Herbs/ spices to taste

Instructions

• Simmer for 2-3 hours
• Strain and discard bones and peppercorns
• Do no skim fat.
• Drink warm or at room temperature as is, or use as a base for soup or other dishes.
• Enjoy!