Now that we understand Dr. Murad’s Cellular Water Principle (TM), it makes sense that the glucosamine supplements he recommends to his cellulite patients are often effective at reducing cellulite in a matter of weeks. Glucosamine is the building block for the connective tissue throughout the body, including the dermis. If we strengthen the connective fibers in the dermal layer, the fat cells underneath will no longer push through the skin and create that unwanted dimpling effect. Ta-dah, cellulite solved.
Of course, I am simplifying matters in order to present this latest theory. I still think hormones, essential fatty acids, etc. play an important role in cellulite recovery, but the elusive anti-cellulite diet continues to elude us thus far. Maybe glucosamine will provide the missing element we’ve been looking for. Eager to test our new hypothesis, I headed straight to the kitchen, soup pot in hand.
Instead of ordering the avalanche of supplements Dr. Murad recommends in this month’s cellulite Book-of-the-Month (BOTM), The Cellulite Solution, I am going to try to incorporate those same nutrients into my diet.
Dr. Murad recommends glucosamine supplements because glucosamine is not readily found in foods –“unless you want to start eating unpeeled shrimp,” he adds. Shrimp shells are an ample source of glucosamine, as are other animal bones. In non-industrialized societies, shells and bones were important ingredients in the food supply because they were used to make rich broths and stocks.
If you are a Real Food aficionado, you might already be proficient at making chicken stock. This is one of the foundational foods described in Sally Fallon’s Nourishing Traditions, the seminal cookbook of the Real Food movement. Shrimp stock gets much less attention.
There is a recipe for seafood stock in Sally Fallon’s book, but it was overly complicated for my humble kitchen skills. After a little Internet research, I was pleased to discover that shrimp stock is perhaps the easiest stock of all. Since the shells are so thin, it doesn’t take nearly as long as bone broths. I can see myself cooking a pot of shrimp stock even on weeknights.
I followed this simple recipe I found online, and my first batch of shrimp stock is simmering away as I write this. The recipe says to cook the stock for 30 minutes, but I’ve let mine go for over three hours now (I also added butter to the olive oil in the beginning). Each time I taste it, it’s richer and more flavorful than before.
The cellulite is still there, but I’ll keep you posted…
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