Bone marrow broth
by Dr Hulda Clark
Part of the fat in the bone marrow of regular beef will be unsaturated oils, linolenic and linoleic acid. You should avoid these if you have respiratory disease because the are the triggers for some of these viruses. Stick to the free-range varieties or wait until your coughing is gone.
- 3 or 4 beef bones, cut to expose the marrow
- ½ lb. Of an inexpensive cut of beef, including sinews, gristle, cartilage
- 1 bay leaf, tested
- sodium-potassium salt (to taste)
- HCL, 5 drops
Treat bones and meat in original package in sonicator, or ozonate for 10 minutes. Place meat in large stainless steel pan. Save bones for later addition. Cover with cold water. Bring to boil. Remove and discard foam that develops at first during cooking, using stainless steel or HPDE2 spoon.
Now switch to HDPE2 spoon (stainless steel will stain with HCL drops). Add the other ingredients and cook till done (about 1 hour). Add bones and cook five minutes more. Cool. Eat some bone marrow as soon as it is cool enough (if it is absolutely delectable, eat the whole thing and make more in a few days.) Pour off the broth into a HDPE2 container. Drink one cup a day. Refrigerate. If fat solidifies at the top do not throw this away. It belongs with the broth. Reheat it daily so it can be mixed. Variations: Make a cream soup out of the leftovers: choose a vegetable seasoning herb, like thyme, and lastly add cream