A recent experiment has confirmed animal studies that UVB (the light in the sun that causes our skin to produce vitamin D) exposure alters the composition of the human gut bacteria to a more healthy and favourable state.
Of course as we have talked about previously the bacteria in our gut reside and feed in and off the mucus produced by the goblet cells lining the gut, so if our mucus is compromised interventions like UV light are likely to have a smaller effect. And as we have shown previously the building blocks for mucus production are the glycosaminoglycans such as glucosamine and chondroitin, both very abundant in Dr Gus Bone Broth (Dr Gus’ Bone Tea and Dr Gus’ Bone Shakes). This is why we recommend taking your broth outdoors in natural light for the very best effects.
It’s super important to connect with our environment whether light, heat or cold and eat seasonal local food. What we eat and our environment are linked to optimise our biology. Enjoy.
For more info, visit:
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.
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.
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.
For those not living close enough to visit the market we have you covered, click here to get your Dr Gus Bone Broth supplies delivered to your door.
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.
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!
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:
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!
Curcumin boosts DHA in the brain: Implications for the prevention of anxiety disorders.
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.
Copyright © 2015 Elsevier B.V. All rights reserved.
ALA; Curcumin; DHA synthesis; DPA; Docosahexaenoic acid; Omega 3 fatty acid
#bonebroth #bonetea #boneshakes #tumeric #curcumin #brainhealth #DHA #omega3 #collagen #gelatin
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!”
To explore Dr Gus’ range of bone broths click here.
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
‡ Teagasc, The Irish Agricultural and Food Development Authority, Food BioSciences Department, Ashtown, Dublin 15, Ireland
§ Instituto de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de Valencia, Camino de Vera s/n, 46022Valencia, Spain
J. Agric. Food Chem., 2019, 67 (4), pp 1115–1126
Publication Date (Web): January 16, 2019
Copyright © 2019 American Chemical Society
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., 2008, 56 (20), pp 9586–9591
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: email@example.com., †
Nippon Meat Packers, Inc.
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.
- Glyphosate from the crops the animal ate are concentrated in collagen in the animals.
- WHO classifies glyphosate as a probable carcinogen.
- Glyphosate disrupts hormones and increases free radicals.
- Glyphosate detroys gut bacteria.
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.
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.
Further, Stephanie Seneff of MIT has written extensively on glyphosate and the health harms. It’s not happy reading.