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Preheat the oven to 350F.
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Place the bones on a baking sheet or roasting pan and roast until the bones are well browned, about 30 minutes.
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3
Rinse all of the vegetables well, including the kombu.
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4
In a 12-quart or larger stockpot, combine the bones, carrots, onions, leek, celery, potatoes, sweet potatoes, yam, garlic, parsley, kombu, peppercorns, allspice berries, bay leaves, and vinegar.
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Pour in the water, cover, and bring to a boil.
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Remove the lid, decrease the heat to low, and skim off the scum that has risen to the top.
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Simmer gently, uncovered, for 8 to 24 hours.
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As the broth simmers, some of the water will evaporate; add more if the vegetables begin to peek out.
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Remove and discard the bones, then strain the broth through a large, coarse-mesh sieve.
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Stir in salt to taste.
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Let cool to room temperature, and then refrigerate overnight.
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Skim off as much fat as you can from the top of the broth, then portion into airtight containers and refrigerate or freeze.
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13
To make a short-cut version, roast the marrow bones as directed and place in a 6 1/2-quart slow cooker.
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14
Cover with Magic Mineral Broth (page 54) and add the vinegar.
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15
Set the slow cooker on low for 8 to 24 hours, and allow the broth to simmer away.
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Strain the broth and refrigerate it overnight, then skim the fat, and add 2 more quarts of Magic Mineral Broth.
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17
Store in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 4 months.
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18
(per serving)
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19
Calories: 50
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Total Fat: 0g (0g saturated, 0g monounsaturated)
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Carbohydrates: 11g
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Protein: 1g
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Fiber: 2g
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24
Sodium: 140mg
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25
While Western medicine hasnt reached definitive conclusions about many aspects of how nutrition may affect cancer and treatment side effects, Chinese medicine has a longer and more extensive body of scientific literature.
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26
Acupuncturist Michael Broffman notes the foods he suggests to patients facing certain challenges.
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For loss of taste, Broffman says, We like Chinese pears and papaya.
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Theyre high in enzymes.
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Also pineapple, because it nicely enhances taste and the sense of smell.
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For dehydration, Broffman likes vegetables and fruits with high water content, such as chestnuts and cucumbers.
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For fatigue and anemia, he suggests figs, grapes, herring, barley, and a little fresh honey.
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And for those dealing with blood cancers, he recommends foods that speak to bone marrow production: soups and stocks that use bones from beef, chicken, lamb, or fish.
