My paternal side of my family was born with excellent physical constitutions that included vibrant health, healthy bones, and good teeth, but through poor lifestyle choices, five brothers died before their mother who died at 101 and the remaining two have suffered ill health. My maternal side, however, has a history of cancer, which in part means my constitution is not as naturally strong as I’d like it to be.
In saying that, I am 52 and feel fantastic! I became vegan mid-2011 and felt better for it. It has taken me a while to work out what foods are needed to complete my nutrition and also how to feed my husband, given we are from different cultures, have different genes, different gender, different sizes, etc.
After talking to many people, (especially in Australia) the number one thing I hear is; my Grandpa or Uncle or Dad could drink and smoke excessively, and party ’til the cows came home and still lived to the ripe old ages with little or no consequences. So I don’t believe you.
What they don’t understand is those old folks of theirs are living off the strength of their ancestral lineage. Proof has sadly come to a few of them, who ended up with cancer before their fiftieth birthdays. Then only do they get it.
Unfortunately, many more young people are developing chronic and debilitating sicknesses earlier in life, making each passing generation weaker.
Why do you think this is the case?
• Lifestyle choices
• Drug Abuse
• The overuse of antibiotics
I have written a publication called “IMMUNE BOOSTER” in which I address the above topics. It is available at www.ayolanihill.com
Illness and disease are on the rise. Every year there is some new bug, and it is time to take a more serious look at how to strengthen our immune system before it is too late.
Talk of ‘good stock’; I believe that stock is the liquid gold created through the alchemy of cooking animal bones. I know both my maternal and paternal grandmothers made stock and did not waste natural resources, as food was scarce at times. They used every part of the animal, not just the prime cuts. Bones, feet, skin, and scraps too were boiled in water, creating a vitamin and mineral-rich liquid.
Do you remember those days?
Tradition in many cultures alluded to bone stock as a cure-all for anyone sick or weak. It was traditionally used to cure the flu, colds, digestive problems, bone loss, joint pain, skin disorders, muscles weakness, blood deficiency, and many other ailments.
My grandparents grew up in Africa during the great depression in the 1900s. They often talked about how they ate on a small budget. A meal was made up of just bones, no meat, for mere pennies, mixed with a cabbage and a couple of potatoes.
With those three ingredients, plus water, soup was a regular dish on their tables. That simple bone and vegetable soup not only nourished the family so they could survive the depression but also kept them quite healthy and vigorous. This meal was a favourite in many homes across the country.
They believed stock contains a wealth of nutrients including gelatin, marrow, cartilage, collagen, amino acids, minerals, and trace minerals. Besides being nutritionally beneficial, stock is used in many professional kitchens as the base for soups, sauces, and gravies, due to its ravishing taste and gourmand appreciation.
Many people spend hundreds (even thousands) of dollars on glucosamine and chondroitin supplements to help heal their arthritic and bone woes. Stock contains these elements, organically and is very simple to make, so why not make it?
So what about vegans?
For vegans I make potassium broth:
• 4 organic, well-scrubbed potatoes
• 3 organic carrots, peeled and chopped
• 4 organic celery stalks, chopped
• 1 bunch organic parsley
• 4 quarts filtered water
Peel potatoes. Place the potato peelings, carrots, and celery in a large pot with the filtered water. Bring to a boil, reduce heat and simmer for 30 minutes. Add parsley and simmer for five more minutes.
Cool and strain the finished potassium broth into glass containers in the refrigerator, reheating small amounts as needed. Add 1 TBL whey to each cup for a big boost to mineral assimilation.
Potassium broth freezes beautifully, so freeze what you will not use in about one week.