Day 11 2015 IMW Spring Challenge

“Golf was originally restricted to the wealthy, but today is open to anybody with hideous clothing.”—Dave Barry

Let’s see. We are approcahing the midway point of your Challenge.

So far we have introduced/reinforced different concepts of Wellness including dietary and exercise. Yesterday we put in a plug for you to help others in their Wellness by giving blood at Moorestown High Schools Blood Drive. Please refer to yesterdays Challenge post for more details. 

So are you ready for a really poor segway into today’s topic???

Blood is produced in your bone marrow. The nutrients needed by your bones to produce blood are numerous and a good balance is needed. So it makes me think. Bones must be a good source of nutrition but they are kind of hard to eat, very crunchy and I would probably need frequent dental visits if I chomped away on bones all day.

Then I got to thinking.

Yes occasionally I do think.


Instead of me explaining all about bone broth, why not bring an expert, someone who wrote a book on the benefits of bone broth.

So take it away Jaclyn:


Bone Broth: A Recipe for Health

April/May 2015

“Good bone broth can resurrect the dead” – South American proverb

So now that Dr. Horvitz has asked you to give up just about everything you love (bread, pasta, sugar and more), I’d like to show you something delicious and nutritious that you can add to your diet!

But first, a little bit about me… My husband and I started following a Paleo diet about 5 years ago. My husband was intrigued due to its reported health benefits, but admittedly I followed suit to lose weight. Unbeknownst to us, my Dad (who lived on the other side of the world from us) was doing the very same thing. While we all reached our aesthetic goals, we were unable to rid ourselves of our lingering health issues. So we decided to tweak our paleo diet to incorporate more traditional nutrient-dense foods. We made bone broth a staple and saw incredible health improvements. I saw a significant improvement in my weight, physique, and most importantly, GI symptoms. My husband effectively treated his GI symptoms as well as adrenal and skin issues, and my Dad, at the age of 65, has never looked or felt better.

Why bone broth? There is extensive research showing that bone broth has some pretty incredible health benefits, many of which my family and I have personally experienced. Here are just a few that might be of interest:

– Heals the gut lining

– Supports healthy digestion and nutrient absorption

– Bolsters the immune system and helps ward off illness

– Strengthens bones, joints, tendons, ligaments and aids arthritis

– Promotes healthy, supple skin and strong teeth

– Helps eliminate autoimmune disorders such as celiac disease, diabetes, Crohn’s and multiple sclerosis

In addition, bone broth is inexpensive, easy to prepare, and delicious!

Sounds like magic! As you must know, it’s not magic at all. Without getting into the details, the healing mentioned above is a result of the powerful minerals and nutrients found in the bones, which are leeched into the broth as a result of a simple preparation method. Calcium, magnesium, collagen, glycine and proline are just a few of the nutrients in bone broth critical to healing.

Where to begin? Start simple! Although bone broth can be made from the bones of just about any animal (common ones include chicken, beef, lamb, turkey, fish, veal, and oxtail), I suggest starting with chicken as most people find it the most palatable. We’ll start with a “Bare Bones” version of broth that can be found in my book. It requires minimal effort; it can even be prepared before leaving for work in the morning. Here goes:

– Place bones (and meat if desired) into a crockpot or pot and fill with cold water (2 cups water to 1 pound of bones).

– Add a splash of vinegar (apple cider vinegar works well) to the pot, gently stir, and let sit for 30-60 minutes.

– Bring to a simmer, and if you’d like, add some herbs (dill or parsley work well) and/or vegetables (I like carrots, celery, sweet potato, parsnips and/or turnips).

– When broth is finished cooking (8 hours for chicken), allow cooling, and then remove bones and strain, add salt/pepper to taste.

– Enjoy!

Note: Store broth in refrigerator (5-7 days) or freezer (up to 6 months).

The challenge… Make it just once and see how it makes you look, feel and perform.

If you’re interested in learning more about bone broth, check out my book available on kindle.

You can also visit my website at

Thanks Jaclyn!!

Any questions or comments?

If so please ask below in the comments section. I will do my best to answer.


  • jaclyn

    Amy – It’s always best to prepare it yourself – this gives you control over the quality of ingredients and cooking method. The key to leeching the goodness out of the bones is to allow your bones to soak in cold water with a splash of vinegar before heating. I’m doubtful that packaged broth is prepared in this manner. If you make you’re own, you’ll notice the gelatinous nature of the end product – this means your broth is chock full of gelatin, as well as other vitamins and minerals. If you’re short on time, just use bones, water, and apple cider vinegar in the crock pot – it should only take a few minutes to prepare. Good luck!

  • jaclyn

    DrH – You can do either! The goal is to make it as easy as possible… You can you raw bones, bones from a cooked chicken, or the easiest is to throw the whole chicken in the pot (crock pot or traditional pot) – this gives you meat to enjoy in your broth or as a dish on its own.

  • Amy Neithardt Jones

    I was wondering if you are in a rush or not into cooking if you could buy this instead at the local food store or on Amazon:

  • doctorsh


    I have a question for you.
    If I make Bone Broth with chicken, do I need to use raw previously uncooked bones, or can I buy an Organic rotisserie chicken, eat it, save the bones and use it for making the Bone Broth?