More Cellulite Success Stories and a Bone Broth Challenge
This is so exciting! My fellow blogger, Ann Marie at Cheeseslave.com (that’s her to the right), is hosting a bone broth challenge for the month of July. Are you in?
The inspiration behind the challenge was a quote from Cate Shanahan’s book, Deep Nutrition:
“To get rid of cellulite, combine exercise with a diet full of healthy, natural fats (including animal fat) and collagen-rich stocks. This will send the message that you want your body to replace the saggy fat pockets with smooth, toned curves.”
Does this prescription sound familiar?
Cheeseslave’s Bone Broth Challenge
The challenge begins today when Ann Marie posts the announcement at Cheeseslave.com. All you have to do to enter is leave a comment on this post every time you consume bone broth in the month of July. Even a reduction sauce or gravy counts, or homemade jell-o made from gelatin (I have to try that!).
At the end of the month, Ann Marie will be giving over $200 worth of prizes to the participants with the most points. As an added bonus, our host promised to provide a recipe for poutine during the challenge, too. I’ve heard good things about this Canadian national treasure and I wouldn’t mind trying it myself.
Real Women Who Got Rid of Their Cellulite by Drinking Bone Broth
I’m excited to see if any more cellulite success stories will come out of this challenge. We’ve heard from several women already who lost their cellulite when switching to a Real Food diet. Erica, our fellow cellulite investigator, tracked down the following two success stories from previous posts on Cheeseslave’s blog:
“So I’ve never been fat, but always had cellulite on my thighs. About 2 months ago I started having broth with every breakfast. Its funny you post this, because 2 days ago I realized all my cellulite was gone. Like…all of it. Best thing I ever did was change our diet.”
“i’ve read from a few sources that cellulite is toxins stored under the skin. my skinny little 3 yr old and i both had it and it’s almost gone after 2 1/2 months on GAPS (and i still have about 15 more pounds to lose)! there may be something to that…and if anyone knows some of those sources, reference away.
,”
(A main part of the GAPS diet is daily bone broth.)
I will see if my fluoride detox symptoms will allow me to keep up with the challenge, but I’m certainly going to try. Who’s going to join us?!
*This post is part of Fight Back Friday hosted at Food Renegade, Works for Me Wednesday hosted at We Are THAT Family, and Real Food Wednesday hosted by Kelly the Kitchen Kop.
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2 things- 1) I’ve been wanting to try gelatin as an easy way to add collagen building blocks to my diet. BUT don’t want Knox or other commercial stuff b/c it’s undoubtedly from crappily raised cows chockful of anti-biotics and growth hormones. And since bones accumulate all that stuff over the life of the animal…Only organic I’ve found is online and it’s Bio something and outrageously expensive. Quite odd in light of the growing organic/free range meat market.
2) What a coincidence: It’s not poutine, but today I ate something similar and surely NOT good for cellulite (or heart health!)- carne asada fries…. I wish there was a way to post the pic I took of mine, but basically it’s fries covered in carne asada (Mexican grilled beef), melted cheese, guacamole and fresh salsa cruda. Mmmm! Fatty goodness. I guess those Canadians have their Gringo version. ;P Oh, but I did order it without sour cream….
It sounds healthy to me, as long as it’s made with pastured beef and the fries are cooked in beef tallow instead of vegetable oil. Oh, and piled high with sour cream! The added fat won’t make you fat and will satiate the appetite and cut down on snacking/cravings.
What about Bernard Jensen’s beef gelatin? It’s made from the skin of cows that are mostly grass fed and you can order it on Amazon. Its recommended by the Weston Price Foundation and they are pretty particular about their animal products. There’s more info about it here: http://www.radiantlifecatalog.com/product/Bernard-Jensen-Gelatin/superfoods-supplements.
Where did you find info about mostly grassfed? I looked at the Bernard Jensen on Amazon, Radiant Life and the Bernard Jensen website but I couldn’t find anything about the cows other than “100% pure gelatin is produced from US Grade A cows tested negative for BSE/mad cow disease.” That could mean cows raised in feedlots and fed antibiotics and hormones. Is there more info on this somewhere?
I found that info on the link above to the radiant life catalog, on the FAQ tab.
THanks. Just read it. Still suspicious as they don’t directly answer the question. But more importantly because grassfed (or primarily grassfed) doesn’t necessarily mean anti-biotic and hormone-free. I’m leery! I just don’t get why there’s not more sources for actual organic gelatin.
I also have an issue with the claim that it’s a good source of protein. My understanding is that gelatin contains many (non-essential) amino acids but does not contain all aa necessary to make a complete protein. So it’s not actually a good source of protein at all.
Just saying…Anytime puffery or evasion (or just pure B.S.) is present in a product claim, I find the product/manufacturer suspect.
Yes, it would be nice if the product was labeled as organic or if they were more explicit about how the animals were raised. Radiant Life and the Weston Price Foundation are usually very particular about these things, so I was giving this product the benefit of the doubt since they both recommend it. Oftentimes it’s expensive to certify a product as organic even if it was grown that way. I wonder if that is the case here. I would be very surprised if Sally Fallon recommends gelatin that’s not from pastured livestock. Fortunately, I haven’t has to use it since I started ordering bones from U.S. Wellness. My stock gelled nicely last time around. Yay!
Also, I think this is what they mean by the protein claim. It’s from an excerpt of Benefits of Bone Broth by Sally Fallon:
“Although gelatin is not a complete protein, containing only the amino acids arginine and glycine in large amounts, it acts as a protein sparer, helping the poor stretch a few morsels of meat into a complete meal. During the siege of Paris, when vegetables and meat were scarce, a doctor named Guerard put his patients on gelatin bouillon with some added fat and they survived in good health.”
I’ve found quality gelatin at Radiant Life. They are reasonably priced.
Hi Melissa,
Did you find the two testimonials on Cheeseslave’s blog?
I mean Facebook page?
oh, I was thinking they were on the blog. I’ll check out her Facebook page. That would make things easier. Thanks, Erica!
I was interested in using gelatin as an easy supplement to bypass having to make broth and to add to non-savory foods.
Still trying to find a good answer on the Bernard Jensen gelatin. I found this thread where a woman wrote to Radiant Life and asked the company if the product was organic. They said “The gelatin is not certified organic but they utilize the best cows they can source at any one time, most are grass-fed and all are tested for BSE.” Sounds like it’s produced in batches and they use different cows each time, which explains why they don’t offer these details.
I tried to go to the manufacturer’s website directly but I’m getting an error. If it comes back online, I’ll see if I can find a contact form and ask them about this.
http://bernardjensen.com/
Hi I just found your website and it has some interesting information. I hope I don’t sound dumb with this question but can you drink broth that is out of the can and possibly get the same affect? Sorry if this has been addressed already. Thank you.
Great question, Marie. I haven’t written about that much at all yet and I probably should. I don’t know of any canned broth that is as good as homemade. The best alternative to making homemade broth is to buy it from a supplier you know makes it in the traditional way (slow simmered from animals raised on pasture, with no pesticides in their feed, no growth hormones or antibiotics, etc). I’ll research this more and write a post about it soon, but off the top of my head, one option is to order from U.S. Wellness Meats. I’ve ordered other products from them and was impressed with the quality and service.
Can you tell me roughly how many fluid ounces of bone broth you should eat a day to get the full effects? Many thanks.
Great question, Emma. The short answer is this. A cup or two a day, either with or between meals.
Here’s the long answer. The nutrient quality of stock varies widely so there is no precise recommended dosage for using stock to treat cellulite. A lot depends on the quality of the food the animal ate, the amount of bones/meat/connective tissue used in the stock, the length of cooking time, and the degree to which the stock is reduced by water evaporating off the top. As long as you are drinking stock on a near daily basis, you’re doing well.
Please let us know how it goes! I’m always interested to hear about other women’s experiences testing our bone broth theory of cellulite.
So if the recommended “dosage” of broth is 1-2 cups per day do you know approx. how many cubes that would be based on the Nourishing Traditions recipe? This is how I make my chicken stock – http://www.cheeseslave.com/2009/01/22/how-to-make-homemade-chicken-stock/ – I cook it until it has a slightly jelly-like texture and then I freeze it in ice cube trays. I assume this means it is more concentrated but I have searched everywhere and can’t find what measurement 1 cube would be equal to. How much water would I need to add to reconstitute it?
Great question, Michelle. But alas, there is no easy answer. It all depends on how much water you add, how long you cook it for, the intensity of the flame, how much water evaporates, etc. I suggest trying to change your mindset from the “scientific” way of looking at food, where everything is measured on proper dosages, and just listen to your body. What tastes the best? Does the soup cause any reactions that would make you want to reduce the dosage? Sorry I don’t have an easier answer for you. I hope this helps!
Can someone please tell me which food is best at boosting collagen? Is it beef broth, jello mix, or something else? Also, is there anything here in the USA that someone can recommend? I am not a big jello fan and wonder if I could just eat the powder to get the proteins needed instead of making jello then eating it. I can’t afford organic beef and am wondering if anyone has anything they can recommend.
Nikki, I know a lot of people recommend either Great Lakes Gelatin or Bernard Jensen Gelatin. Some people mix the powder in water and take it that way.
This is so cool, I’m going to up my homemade stock consumption! Does it matter what type it is? Is chicken ok or does it have to be beef? (I find the chicken a lot easier to make…)
I use beef stock because it generally doesn’t contain as much fluoride. I am particularly sensitive to fluoride (it makes my skin break out, a condition called fluoroderma). Chicken bones are especially high in fluoride because of all the pesticides on their feed. “Organic” chicken is much better, although I’ve still had breakouts from it. If you know your chicken farmer and you know they are raised without any fluoridated feed, then you’re probably fine with chicken stock.
While I appreciate the easy access to bone broths & in turn collagen & glucosamine, unfortunately I have to envy it as well. I’m a vegetarian! Would you suggest supplements as an effective alternative? & if so, what kind?
I don’t have personal experience with this option, but a fellow cellulite investigator had some advice about this on another post. You can read her comment here. I hope it helps! http://www.celluliteinvestigation.com/2011/01/glucosamine-rich-foods-as-a-cellulite-treatment.html#comment-3516
I’ve just done a week of the GAPS intro diet, which basically consists of bone broth and vegetables or stew for every meal, and not much else. It made me feel absolutely awful (has anyone else experienced bad side effects from consuming large amounts of bone broth? Gaps people talk about mysterious things like “detox” and “die-off” but that’s not scientific enough for me.)
However I can verify that at the end of the week, my cellulite was noticably better. I am now convinced that bone broth makes a difference to cellulite.