New Skin Balm by Dr Gus launched

We are delighted to announce the launch of our first skin care product – Skin Balm by Dr Gus. Made from the highest quality tallow from organic biodynamic animals.

skin balm front and back

Used by traditional cultures to care for skin, Skin Balm by Dr Gus contains all of the fatty acids that form the basis for all modern cosmetics, all together in natural ratios. This is a super moisturising balm.

Click here to read more about it.

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Dr Gus returns to Stokesley Farmers Market

We had such a lovely day on Sunday that we will be returning to Stokesley Farmers market this Saturday 1st June. Come down and say hello and pick up a cup of fresh hot or cold bone broth. Northern dales farmers markets do such a wonderful job and their dream is that people can come along and do their weekly shop of all locally produced food. We are in with that. Stay young.

Dr Gus’ Bone Broth Debuts at Stokesley Big Family Party

We are delighted to announce that we will have a stall at the largest farmers market and foodie fayre in the North East this Sunday 26th May at Stokesley.

https://www.facebook.com/events/2109569815970411/

This is the 18th anniversary for Northern Dales Farmers Markets and should be great fun and foodie heaven.

Please come and say hello, Jung Eun and Paul will be on the stall to serve up your bone broth hot or cold and to answer any questions you may have.

See you all there!

Stay young!

Add Tumeric to Your Bone Broth

A quick tip to enhance your responses to bone broth (tea and shakes) is to add curcumin or tumeric. Tumeric is not water soluble and has poor bio-availability when taken orally. Collagen and gelatin as found in bone broth can actually form covalent bonds with tumeric and allow it to be water soluble and increase bio-availability, as this patent suggests:

https://patents.google.com/patent/WO2011100984A1/en

This is good news as tumeric has anti-inflammatory effects in the human body but also, and probably more importantly, increases DHA (Omega 3 found predominantly in animal fats and seafood) in the brain (see below abstract). As everyone who knows us here at Dr Gus’ knows that we love DHA for its role in cell function and metabolism, without it we don’t work! Modern diets are low in DHA because we don’t eat enough seafood or collagenous foods. So this is a nice little hack to improve the function of your brain and body.

Get your Dr Gus’ bone tea and bone shakes here!

 2015 May;1852(5):951-61. doi: 10.1016/j.bbadis.2014.12.005. Epub 2014 Dec 27.

Curcumin boosts DHA in the brain: Implications for the prevention of anxiety disorders.

Abstract

Dietary deficiency of docosahexaenoic acid (C22:6 n-3; DHA) is linked to the neuropathology of several cognitive disorders, including anxiety. DHA, which is essential for brain development and protection, is primarily obtained through the diet or synthesized from dietary precursors, however the conversion efficiency is low. Curcumin (diferuloylmethane), which is a principal component of the spice turmeric, complements the action of DHA in the brain, and this study was performed to determine molecular mechanisms involved. We report that curcumin enhances the synthesis of DHA from its precursor, α-linolenic acid (C18:3 n-3; ALA) and elevates levels of enzymes involved in the synthesis of DHA such as FADS2 and elongase 2 in both liver and brain tissues. Furthermore, in vivo treatment with curcumin and ALA reduced anxiety-like behavior in rodents. Taken together, these data suggest that curcumin enhances DHA synthesis, resulting in elevated brain DHA content. These findings have important implications for human health and the prevention of cognitive disease, particularly for populations eating a plant-based diet or who do not consume fish, a primary source of DHA, since DHA is essential for brain function and its deficiency is implicated in many types of neurological disorders.

KEYWORDS:

ALA; Curcumin; DHA synthesis; DPA; Docosahexaenoic acid; Omega 3 fatty acid

#bonebroth #bonetea #boneshakes #tumeric #curcumin #brainhealth #DHA #omega3 #collagen #gelatin

Bone Broth and Blood Pressure

When someone reports to their doc with high blood pressure they will often be prescribed ACE inhibitors such as enalapril, lisinopril, perindopril and ramipril. Well a new study using pork bones has confirmed what we already know from chicken broth studies. Specifically, that collagen in bone broth also contains series of amino acids that act in a similar way to ACE inhibitors and can lower blood pressure.

Bone broth is not a supplement, its a food, a slow food, and as Hippocrates said – “Let food be thy medicine!” That proclamation is really starting to come true now. Bone broth also has the advantage of having no side effects and as is sworn to in the Hippocratic Oath, doctors must “Do No Harm!”

Abstracts below for those interested.

Peptides with Potential Cardioprotective Effects Derived from Dry-Cured Ham Byproducts

 Instituto de Agroquímica y Tecnología de Alimentos (CSIC)Avenue Agustín Escardino 7, 46980 Paterna (Valencia), Spain
 TeagascThe Irish Agricultural and Food Development Authority, Food BioSciences Department, Ashtown, Dublin 15, Ireland
§ Instituto de Ingeniería de Alimentos para el DesarrolloUniversitat Politècnica de ValenciaCamino de Vera s/n, 46022Valencia, Spain
J. Agric. Food Chem.201967 (4), pp 1115–1126
DOI: 10.1021/acs.jafc.8b05888
Publication Date (Web): January 16, 2019
Copyright © 2019 American Chemical Society
*Tel: +34963900022 ext.2114. Fax: +34963636301. E-mail: lemoso@iata.csic.es.

Abstract

Abstract Image

The interest in using food byproducts as a source of bioactive peptides has increased significantly in the recent years. The goal of this work was to determine the presence and stability of peptides showing angiotensin I-converting enzyme (ACE-I), endothelin-converting enzyme (ECE), dipeptidyl peptidase-IV (DPP-IV), and platelet-activating factor-acetylhydrolase (PAF-AH) inhibitory activity derived from dry-cured ham bones, which could exert cardiovascular health benefits. ACE-I and DPP-IV inhibitory peptides were stable against heating typically used in Mediterranean household cooking methods and also to in vitro digestion. PAF-AH inhibitory activity significantly increased following simulated gastrointestinal digestion whereas ECE inhibitory significantly decreased (P < 0.05). The mass spectrometry analysis revealed a notable degradation of hemoglobin-derived peptides after simulated digestion, and the release of a large number of dipeptides that may have contributed to the observed bioactivities. These results suggest that natural peptides from Spanish dry-cured ham bones could contribute to a positive impact on cardiovascular health.

Angiotensin I-Converting Enzyme-Inhibitory Peptides Obtained from Chicken Collagen Hydrolysate

Research and Development Center, Nippon Meat Packers, Incorporated, Tsukuba, Ibaraki 300-2646, Japan, and Faculty of Applied Biological Science, Hiroshima University, Higashi-hiroshima 739-8528, Japan
J. Agric. Food Chem.200856 (20), pp 9586–9591
DOI: 10.1021/jf072669w
Publication Date (Web): September 23, 2008
Copyright © 2008 American Chemical Society
* To whom correspondence should be addressed. Tel.: + 81-29-847-7815; fax: +81-29-847-7824; e-mail: a.egusa@nipponham.co.jp., †

Nippon Meat Packers, Inc.

, ‡

Hiroshima University.

Abstract

In this study, collagen extracted from chicken legs (which are the yellow keratin parts containing a nail) was hydrolyzed with various enzymes, and the angiotensin I-converting enzyme (ACE)-inhibitory activity of each hydrolysate was determined. The hydrolysate by treatment with an Aspergillus species-derived enzyme had the highest activity (IC50 = 260 µg/mL). The fraction of this hydrolysate obtained by ultrafiltration with a molecular-weight cutoff of 3000 Da (low fraction) had a stronger activity (IC50 = 130 µg/mL) than the fractionated one. This fraction was further fractionated by HPLC, and the peptides in the fraction with high ACE-inhibitory activity were identified. The amino acid sequences of the four peptides were identified using a protein sequencer. These peptides were synthesized to confirm their ACE-inhibitory activities; this showed that peptides with a Gly-Ala-Hyp-Gly-Leu-Hyp-Gly-Pro sequence had the highest activity (IC50 = 29 µM). When the low fraction was administered to spontaneous hypertensive rats, a decrease in their blood pressure was observed after 2 h of administration, and a significant decrease in blood pressure (−50 mmHg) was observed after 6 h. Moreover, long-term administration studies indicated that the low fraction showed a significant suppression of increased blood pressure.

Where the bones are from is important!

This is an excellent article from Emma Rose of the BulletProof Blog about glyphosate and how it relates to bone broth. It is super important to only use bones from animals that are ethically, sustainably and organically raised, meaning no exposure to harmful chemicals such as pesticides and herbicides.

Stephanie Seneff of MIT has written extensively on glyphosate and the health harms. It’s not happy reading.

Dr Gus’ Bone Tea powder uses bones from animals raised to at least organic standards, and the vegetables we use are organic also. This means no/minimal exposure to harmful chemicals.