Healing from the Inside

Paige Romanowski, certified personal trainer, is the owner of BodyRite Training in Jamesport, NY. For more information, visit Paige's website at bodyritetraining.com or follow Bodyrite on Facebook, Twitter or Instagram.

Paige Romanowski, certified personal trainer, is the owner of BodyRite Training in Jamesport, NY. For more information, visit Paige's website at bodyritetraining.com or follow Bodyrite on Facebook, Twitter or Instagram.

With warmer temperatures on the way, you might think that crockpot season is over. But what if 36 hours could produce a nourishing liquid that when consumed, has the side effects of a healthy gut, reduced inflammation and radiant skin?

Keep reading.

Botox, sunscreen, plastic surgery and laser treatment are common methods used by many for anti-aging. Do they work? Yes, I believe they do but to what degree are they effective? Most of these solutions come with a hefty price tag that most can’t afford and don’t last forever. In order to slow down aging and improve health and longevity, I subscribe to the belief of healing the body from within.

Some might call it the new fountain of youth. I prefer to call it “liquid La Mer.” What could I possibly be talking about? It’s quite simple and will cost you only $25 to prepare. Bone broth!

Homemade bone broth is a natural healing elixir that has numerous benefits. Healthy digestion, infection prevention, brain health, stronger bones, reduced inflammation, increased immunity and improved skin elasticity. All of the valuable amino acids, collagen, gelatin and trace minerals can be found in broth when bones of all kinds are cooked at low temperatures
for long periods of time (24-48 hours).

I consider bone broth to be a better alternative to taking a multivitamin if consumed every day. Drinking two 8 ounce cups of broth a day as soup or combined with food when cooking is suggested. If you aren’t much into cooking, then hop on a bus or train and head to Brodo (200 1st Avenue, NY, NY) or Springbone Kitchen (90 West 3rd Street, NY, NY) and indulge in all kinds of delicious broths – or customize your own!
The majority of grocery shoppers purchase boxed broth or stock as an alternative to preparing it from home or traveling to NYC. Not a good idea. All boxed broth or stock will have a deadly ­ingredient in it known as MSG (monosodium glutamate). According to natural health expert Dr. Joseph Mercola, MSG is a “silent killer that’s worse for your health than alcohol, nicotine and many drugs likely lurking in your kitchen cabinets right now.” MSG is a food additive that is man-made and used in many foods to enhance flavor. Ajinomoto is the biggest producer of MSG and also a drug manufacturer (not positive). Board certified neurosurgeon Dr. Russell Blaylock, author of the book “Excitotoxins: The Taste That Kills,” explains that “MSG is an excitotoxin, which means it overexcites your cells to he point of damage or death, causing brain damage to varying degrees – and potentially even triggering or worsening learning disabilities, Alzheimer's disease, Parkinson's disease, Lou Gehrig's disease and more.”
    Get into your refrigerators and pantry and throw out the boxed bone broth! Your food will come to life with flavor when using homemade bone broth. Bone broth really is simple to make, but keep in mind the most important ingredient is the bones. High quality, grass fed and hormone free is the only way to go so be sure your local farmer adheres to those standards before purchasing. I highly recommend stopping by 8 Hands Farms, located in Cutchogue, NY, to purchase your bones for brewing. Here is a simple recipe to get you started and on your way to improved health, youth and longevity!

Beef Bone Broth

3 carrots
Single bunch of celery
Whole garlic head unpeeled
Whole onion unpeeled
Couple sprigs of Rosemary
Beef bones or your choosing (you may roast on cookie sheet beforehand for 30 minutes at 350 degrees)
Cover with distilled water
Prepare in crock pot on low heat for 36 hours. When completed, line colander with cheese cloth and place in another larger bowl. Pour broth over. Let cool. Leave a container in refrigerator for the week and freeze remaining broth.