Bone broths are becoming the new green juices for energy and much more.
Chef Sue Clair is now in the business of making these remarkable
broth's for clients along with her usual personal chef services.
Researchers have found that gelatin, the substance that makes wellmade broths and stocks giggle when they cool and gel is a major component in improving digestion, transporting easily digestible nutrients from caratilage and tendons called glycosaminglycans (GAG's) which can improve joint health, and contain minerals in a form the body can easily absorb.
Well, no one has the time or patience to make these broths and a lot of other traditional healing foods. Chef Sue Clair can provide that service upon discussion and request. Ask- inquire !!!!!!
