Bone Marrow

Source: Bone Marrow by Sally Fallon.

Leukemia and other bone marrow diseases are widespread today. The Life Extension Foundation website describes the work of a Dr. Brohult, a Swedish oncologist working with leukemia patients in a children's hospital. "In her effort to stimulate her patients' bone marrow to resume normal function, Dr. Brohult administered calves' marrow to the children in her care... Parents in Scandinavia have long served bone marrow soup to their children in winter, in the belief that it builds strength. Dr. Brohult reasoned that healthy bone marrow from calves might trigger a resumption of healthy function in humans.

"Her hope... paid off. Although the results were inconsistent, some of her patients quickly experienced remarkable improvements, including a normalization of white blood cell counts and a striking return of energy" (www.lef.org/magazine/mag2005/aug2005_report_shark_01.htm).

The article continues with a description of alkyglycerols, long-lasting lipids [fats] that have immune-stimulating qualities, which have been isolated from shark oil. But why separate out a single compound to sell in an expensive pill when you can just eat bone marrow?

Unfortunately, modern westerners are not used to eating bone marrow, and its dark color can be unappetizing to look at.

How to Eat Bone Marrow

One solution is to simply spread marrow on toast and cover it up. If you are making beef broth using marrow bones, or beef shank stew or osso buco (Italian-style veal shanks), remove the marrow from the bones when the broth or stew is ready and spread on toasted sourdough bread–it spreads like butter; in fact, it is spreadable even when very hot (must be those alkyglycerols!). Then sprinkle generously with salt and cover with finely sliced onions and capers–you'll be eating something very delicious while feasting your eyes on white (or red) onions and green capers. This can be served as an hors d'oeuvre before the main course. (Note: to prepare capers, rinse off all vinegar and then thoroughly pat dry.)

Another wonderful garnish is chopped parsley mixed with capers, thinly sliced onion, olive oil and lemon juice.

European chefs recommend soaking the marrow bones (cut 2–3 inches in length) in cold water, changed several times, for 12-24 hours. This process makes the marrow turn a pale creamy pink color instead of the unappetizing grey. After the soaking, cover the bones with cold water, bring slowly to a boil and barely simmer for about 20 minutes. Scoop the cylinder of marrow out with the handle of a small spoon. You can then slice the marrow and use it as a garnish on meat, add it to blended soups, use in the recipes... or mash with a little salt and feed it to your baby!

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