Recommended especially for arthritis, rheumatism, and osteoporosis. Keep in mind these conditions are symptoms, not the disease.
Note: Although you might think using a veal joint is using meat, it is not. A real meat broth is high in uric acid. Meat contains the uric acid, which can be harmful in many cases of arthritis, rheumatism, and osteoporosis as well as kidney problems. But there is no uric acid in veal joint broth. It is made strictly from the joint material, and it acts like a protomorphogen, which means we get life from life. And since we are using a material that is already organized by the animal, to be used by our body, our digestion doesn’t have to sort it out, reassemble and digest the food, and make it into what the blood can use. Thus it will finally become our joints.Buy a fresh, uncut veal joint and wash it in cold water. Put it in a large cooking pot with distilled water and add the following:
- Potato peelings—cut into the potato about a half inch and discard the center
- Apple peelings
- Carrots, including tops
- Celery, including leaves
- Beets, including tops
- Italian parsley
- Green pepper
- Green cabbage
- Dandelion greens
Chop or grate vegetables and greens. Bring to a slow boil and simmer 20 minutes. Strain off broth and drink 2 cups each day. Add 1 tbs. of Rice Bran Syrup after straining to enrich broth with B vitamins and silicon. You may also add 2-3 tbs. of Dr. Jensen’s Broth or Vegetable Seasoning.