Bone Broths | Flood your body with nutrition

Bone broth, the nutrient-dense food, is being used to enhance health and heal a myriad of illnesses. Kristin Doyle McKenna and Diana LaGattuta Hale of Therapeutic Chefs believe that bone broth can promote healing and prevent disease.

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McKenna, a registered nurse, is a certified nutritional consultant and a certified natural chef. In 2005, she founded Therapeutic Chef while living in San Francisco and focused on the concept of food as medicine in her book, “Therapeutic Chef: Recipes to Prevent Cancer, Heart Disease and Diabetes.” Hale comes from a marketing background and has a passion for health and wellness. The women joined forces in December and moved the business to Truckee with a focus on selling food products.

“The greater vision for the company is what’s happening with our food system and what’s happening with health.”

-Diana LaGattuta Hale

“We are a local business, using local farmers. We meet and know all of the farmers we purchase from,” says Hale. “The greater vision for the company is what’s happening with our food system and what’s happening with health. Problems like obesity, autoimmune disease and celiac have skyrocketed.” This led Hale and McKenna to create their therapeutic-grade bone broth.

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Kristin Doyle McKenna, left, and Diana LaGattuta Hale with Ella

“You can feel a difference when you add bone broth to your diet,” says McKenna, a vegetarian. “We use bones that were being thrown away and there is so much nutrition in the bones. Our culture doesn’t cook the way we used to.”

The women have seen the rise of illness and disease as our culture spends less time preparing food. Foods that are grown with pesticides, genetically modified foods and companies that are not using good food practices all attribute to current health issues.

Hale noticed that her 14-year-old dog, Stridor, was riddled with fatty tumors and suffering from arthritis. She created a recipe of bone broth and started giving the brew to Stridor. “In a short time, I began noticing a difference and was able to take Stridor off his medication and stopped feeding him regular dog food,” says Hale.

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A trio of broths

Bone broth is loaded with chondroitin sulfate and glucosamine, collagen and is high in minerals. It is an anti-inflammatory and recommended for people with leaky gut syndrome.

“No one heard of leaky gut 10 years ago. It’s a digestive disorder where there are holes in the gut. Bone broth seals the holes,” says McKenna.

For folks with chronic diseases, bone broth can increase their energy. It is more desirable for healing in its concentrated form. The therapeutic dose is one cup daily. Also, concentrated broth makes a wonderful soup base.

“It’s great for women, as well. We lose collagen as we age. The broth helps get it back into the body and improves skin,” says McKenna.

Therapeutic Chef makes three different broths: beef bone, chicken bone and vegetarian. There is a Lucky Dog broth for pets that humans can eat, as well. The women are devoted and have rigid standards for their products.

“We don’t compromise on our ingredients. We use the highest quality ingredients, and we don’t compromise the way we prepare the food. We prepare our food in safe cookware and use eco-friendly packaging. And most of all, it’s delicious,” says Hale.

They use only bones from animals raised in a humane way. The chickens they use run free in the pastures. The cows are 100 percent grass fed, grass finished and pasture raised. The vegetable broth is cooked for three hours and can be sipped like a tea or used for a soup base. The chicken bone broth cooks for 12 hours and the beef broth for 24 hours, slowly on a low temperature. Onions, celery, carrots, garlic, sea salt and parsley are added in the last few hours of cooking. There are 10 to 12 grams of protein in one cup of broth.

The bone broth is available at Tahoe Food Hub in Alpine Meadows, New Moon Natural Foods in Truckee and Tahoe City, and Mountain Valley Meats in Truckee. Therapeutic Chef will also be available at the Truckee Community Farmers’ Market on Sundays.

Try substituting bone broth in one of Chef Smitty’s soup recipes

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Priya Hutner

Priya Hutner is a writer, personal chef and meditation teacher. She writes feature articles about music, art, food and recreation. Priya loves to immerse in story. Whether jumping from a plane, eating obscure foods or hitting the Tahoe-Reno music scene, she is always up for adventure and experience.
Having moved to the mountains from Sebastian, Fla., she embraces the Tahoe lifestyle and loves to ski, hike, paddle and swim. Priya is the owner of the Seasoned Sage, a business that prepares organic meals and facilitates workshops that promote a health-conscious lifestyle.
She is currently writing a memoir about her experience living on an ashram and working on a series of cookbooks.
| priya@tahoethisweek.com