01-13-2009, 03:53 PM
by Neil McLaughlin, citizen journalist
(NaturalNews) Many debate which ingredient in chicken soup is most responsible for its healing properties. While the stock is clearly the most nutritious element, each of the other ingredients offer medicinal benefits as well. This article details the health benefits of the main ingredients in chicken soup.
A traditional comfort food, real chicken soup offers every required vitamin and mineral. The broth provides a soothing effect on the nerve bundles in the stomach, countering the effects of stress at the root. Also, there is likely synergy between the components.
Organic versus Free Range Chicken
Commercially raised chickens are often raised in deplorable conditions. Free range chickens are supposedly treated more humanely, but nowadays supermarkets feature so many adjectives for chickens that it is difficult to interpret them (for example "free walking" and "cage free"). Many of these terms are about as meaningful as "really good". The best bet is to find a local farm that has eggs and actually raises chickens properly, or raise your own.
______________________________
Chicken Soup Ingredients
* Chicken Stock ââ¬â Gallus domesticus (Thesienidae)
Chicken is a good source of protein, providing 100% of the daily recommended amount in a 6 ounce serving. Chicken contains Phosphorous, Selenium and B Vitamins. Chicken Stock is basically a whole, liquefied, purified chicken, complete with all of the nutrients found in the organs and bones. While store-bought chicken stock is now available as organic, it cannot really compare to homemade as it is not in gelatin form and normally contains autolyzed yeast extract which in some cases is similar to MSG. Once the stock is made, the soup itself can be made quickly.
* Potato - Solanum tuberosum (Solanaceae)
Potato contains the phytonutrient kukoamine that may lower blood pressure. A member of the nightshade family, potatoes are a good source of protein. It is important to buy organic potatoes as even the potato farmers avoid consuming potatoes raised with the dangerous fungicides they use, some of which they apply wearing anti-radiation gear! Potato is an optional starch option for chicken soup, to be used in lieu of rice or noodles.
* Turnip - Brassica rapa (Brassicaceae)
A member of the broccoli family, turnip is a good source of vitamin C and Iron. Turnips (particularly turnip greens) contain lutein, a powerful antioxidant that helps prevent cataracts and improves circulation. Turnip can be used to treat diabetes, high blood pressure and to reduce cancer of the lung and stomach.
* Parsnip - Pastinaca sativa (Apiaceae)
Parsnip contains potassium and B vitamins and are a great source of fiber. While sweet, parsnips are low in calories and help balance blood sugar. Parsnips contain folic acid and can reduce the risk of certain birth defects.
* Onion - Allium Cepa (Liliaceae)
Onion contains the antioxidant Quercetin, a flavenoid along with vitamin C, vitamin E, Potassium, Fiber and Folic Acid. Onion relieves congestion and allergy symptoms along with reducing cholesterol, cataracts, atherosclerosis and coronary heart disease. Consuming onion helps remove heavy metals from the body. Onion has antimicrobial properties and helps fight cancer of the ovaries, breast, lung and bladder.
* Garlic - Allium Sativum (Liliaceae)
Garlic contains the antioxidant Allicin (a compound formed from alliin and allinase when the cloves are is crushed or bruised). Consuming garlic lowers blood pressure and cholesterol while cleansing the liver. Garlic offers unique benefits when consumed in raw, cooked or aged form. Garlic has antiviral, antibacterial, antimicrobial, antifungal and anti-parasitic properties and helps fight stomach cancer.
* Carrot - Daucus carota sativus (Umbelliferae)
Carrot contains the volatile oils Carotol, Asarone, Pinene, Limonene, Carotene and Asparagines. Carrot can stimulate the release of hormones via the pituitary gland. Carrots help maintain good vision and carrot juice is highly cleansing, detoxifying the liver. Carrots have strong diuretic properties.
* Celery - Apium graveolens (Umbelliferae)
Celery contains the antioxidant Limonene, a volatile oil, along with Phthalides. Celery has been cultivated for 3000 years, mostly as a food but as medicine as well. Celery helps detoxify the body and improve circulation of blood to muscles and joints. Celery reduces blood pressure and is used to relieve the bladder, kidneys and lungs.
* Parsley - Petroselinum crispum (Umbelliferae)
Parsley contains the antioxidants Myristicin (20%) and Aiole (18%), both volatile oils. Parsley also contains Vitamin A, C, E and Iron, along with terpenes, flavonoids, phthalides, coumarins (including bergapten). Parsley is a pain reliever, promotes and relieves menstruation, and is the antidote for garlic breath. Parsley root has even more medicinal properties than leaf or seed form. Parsley has anti-inflammatory properties.
* Sage - Salvia officinalis (Lamiaceae)
Sage is a member of the mint family along with about 500 other species of Salvia. Sage contains the volatile oil thujon, a powerful hormonal stimulant. Sage can relieve muscle spasms and a sore throat. The classic herb for foul, sage has astringent, antiseptic, antispasmodic, antidiaphoretic, antimicrobial, and carminative properties.
* Rosemary - Rosmarinus officinalis (Lamiaceae)
Rosemary is a mild stimulant and can be used to boost memory performance. Rosemary contains the volatile oil rosmaricine along with borneol, camphene, camphor, apigenin, and diosmin. Rosemary has anti-inflammatory properties and can be used to treat vertigo, epilepsy, migraines, sore throat, poor circulation and stressed adrenal glands. An uplifting herb, rosemary has been used to treat depression.
* Thyme - Thymus vulgaris (Lamiaceae)
Thyme is known as the longevity herb, perhaps due to the anti-aging properties of a powerful volatile oil containing the active constituent thymol, which has powerful antiseptic and antifungal properties. Thyme is an expectorant so it can be used to treat a cough. Thyme also contains methyl chavicol, cineole, borneol, apigenin and luteolin. Thyme expels worms and can be used to relieve muscle spasms and allergies.
Not all of these ingredients are required in the same batch of soup. The stock alone tastes great so anything else you add is a bonus.
______________________________
Recipe for Chicken Soup
Ingredients:
* 1 quart Chicken Stock
* 1 Parsnip
* 1 Potato
* 1 Carrot
* 1 Celery stalk
* 1/4 cup Parsley, chopped
* 1 Onion
* 2 Garlic cloves
* 1 tsp Celery Seed
* 1 tsp Thyme
* 1 tsp Sage (powdered)
* 1 tsp Mustard seed
* (Optional) Chicken meat
Instructions:
* Heat stock in a soup pot.
* In cast iron skillet, heat 1 Tbsp chicken fat (or butter/olive blend).
* Add garlic and seed herbs to oil.
* If using potato, cut potato in half and sear halves (flat side down) in hot oil.
* When seeds start to snap, add parsley and remaining vegetables, diced.
* Pan sear vegetables, then add 1/2 cup chicken stock.
* Saute vegetables 2 minutes (leave some snap to them) and add to stock.
* (Optional) if using chicken meat, add cooked chicken meat last.
* Serve with dark rye or pumpernickel bread.
______________________________
References:
The Encyclopedia of Medicinal Plants by Doris Kindersley and Andrew Chevallier, A practical reference guide to over 550 Key Herbs & their Medicinal Uses. Some details about potato and parsnip were obtained from (www.howstuffworks.com) .
Make stock from scratch: Take Stock in Your Health With Bone Gelatin.
http://www.naturalnews.com/025277.html
(NaturalNews) Many debate which ingredient in chicken soup is most responsible for its healing properties. While the stock is clearly the most nutritious element, each of the other ingredients offer medicinal benefits as well. This article details the health benefits of the main ingredients in chicken soup.
A traditional comfort food, real chicken soup offers every required vitamin and mineral. The broth provides a soothing effect on the nerve bundles in the stomach, countering the effects of stress at the root. Also, there is likely synergy between the components.
Organic versus Free Range Chicken
Commercially raised chickens are often raised in deplorable conditions. Free range chickens are supposedly treated more humanely, but nowadays supermarkets feature so many adjectives for chickens that it is difficult to interpret them (for example "free walking" and "cage free"). Many of these terms are about as meaningful as "really good". The best bet is to find a local farm that has eggs and actually raises chickens properly, or raise your own.
______________________________
Chicken Soup Ingredients
* Chicken Stock ââ¬â Gallus domesticus (Thesienidae)
Chicken is a good source of protein, providing 100% of the daily recommended amount in a 6 ounce serving. Chicken contains Phosphorous, Selenium and B Vitamins. Chicken Stock is basically a whole, liquefied, purified chicken, complete with all of the nutrients found in the organs and bones. While store-bought chicken stock is now available as organic, it cannot really compare to homemade as it is not in gelatin form and normally contains autolyzed yeast extract which in some cases is similar to MSG. Once the stock is made, the soup itself can be made quickly.
* Potato - Solanum tuberosum (Solanaceae)
Potato contains the phytonutrient kukoamine that may lower blood pressure. A member of the nightshade family, potatoes are a good source of protein. It is important to buy organic potatoes as even the potato farmers avoid consuming potatoes raised with the dangerous fungicides they use, some of which they apply wearing anti-radiation gear! Potato is an optional starch option for chicken soup, to be used in lieu of rice or noodles.
* Turnip - Brassica rapa (Brassicaceae)
A member of the broccoli family, turnip is a good source of vitamin C and Iron. Turnips (particularly turnip greens) contain lutein, a powerful antioxidant that helps prevent cataracts and improves circulation. Turnip can be used to treat diabetes, high blood pressure and to reduce cancer of the lung and stomach.
* Parsnip - Pastinaca sativa (Apiaceae)
Parsnip contains potassium and B vitamins and are a great source of fiber. While sweet, parsnips are low in calories and help balance blood sugar. Parsnips contain folic acid and can reduce the risk of certain birth defects.
* Onion - Allium Cepa (Liliaceae)
Onion contains the antioxidant Quercetin, a flavenoid along with vitamin C, vitamin E, Potassium, Fiber and Folic Acid. Onion relieves congestion and allergy symptoms along with reducing cholesterol, cataracts, atherosclerosis and coronary heart disease. Consuming onion helps remove heavy metals from the body. Onion has antimicrobial properties and helps fight cancer of the ovaries, breast, lung and bladder.
* Garlic - Allium Sativum (Liliaceae)
Garlic contains the antioxidant Allicin (a compound formed from alliin and allinase when the cloves are is crushed or bruised). Consuming garlic lowers blood pressure and cholesterol while cleansing the liver. Garlic offers unique benefits when consumed in raw, cooked or aged form. Garlic has antiviral, antibacterial, antimicrobial, antifungal and anti-parasitic properties and helps fight stomach cancer.
* Carrot - Daucus carota sativus (Umbelliferae)
Carrot contains the volatile oils Carotol, Asarone, Pinene, Limonene, Carotene and Asparagines. Carrot can stimulate the release of hormones via the pituitary gland. Carrots help maintain good vision and carrot juice is highly cleansing, detoxifying the liver. Carrots have strong diuretic properties.
* Celery - Apium graveolens (Umbelliferae)
Celery contains the antioxidant Limonene, a volatile oil, along with Phthalides. Celery has been cultivated for 3000 years, mostly as a food but as medicine as well. Celery helps detoxify the body and improve circulation of blood to muscles and joints. Celery reduces blood pressure and is used to relieve the bladder, kidneys and lungs.
* Parsley - Petroselinum crispum (Umbelliferae)
Parsley contains the antioxidants Myristicin (20%) and Aiole (18%), both volatile oils. Parsley also contains Vitamin A, C, E and Iron, along with terpenes, flavonoids, phthalides, coumarins (including bergapten). Parsley is a pain reliever, promotes and relieves menstruation, and is the antidote for garlic breath. Parsley root has even more medicinal properties than leaf or seed form. Parsley has anti-inflammatory properties.
* Sage - Salvia officinalis (Lamiaceae)
Sage is a member of the mint family along with about 500 other species of Salvia. Sage contains the volatile oil thujon, a powerful hormonal stimulant. Sage can relieve muscle spasms and a sore throat. The classic herb for foul, sage has astringent, antiseptic, antispasmodic, antidiaphoretic, antimicrobial, and carminative properties.
* Rosemary - Rosmarinus officinalis (Lamiaceae)
Rosemary is a mild stimulant and can be used to boost memory performance. Rosemary contains the volatile oil rosmaricine along with borneol, camphene, camphor, apigenin, and diosmin. Rosemary has anti-inflammatory properties and can be used to treat vertigo, epilepsy, migraines, sore throat, poor circulation and stressed adrenal glands. An uplifting herb, rosemary has been used to treat depression.
* Thyme - Thymus vulgaris (Lamiaceae)
Thyme is known as the longevity herb, perhaps due to the anti-aging properties of a powerful volatile oil containing the active constituent thymol, which has powerful antiseptic and antifungal properties. Thyme is an expectorant so it can be used to treat a cough. Thyme also contains methyl chavicol, cineole, borneol, apigenin and luteolin. Thyme expels worms and can be used to relieve muscle spasms and allergies.
Not all of these ingredients are required in the same batch of soup. The stock alone tastes great so anything else you add is a bonus.
______________________________
Recipe for Chicken Soup
Ingredients:
* 1 quart Chicken Stock
* 1 Parsnip
* 1 Potato
* 1 Carrot
* 1 Celery stalk
* 1/4 cup Parsley, chopped
* 1 Onion
* 2 Garlic cloves
* 1 tsp Celery Seed
* 1 tsp Thyme
* 1 tsp Sage (powdered)
* 1 tsp Mustard seed
* (Optional) Chicken meat
Instructions:
* Heat stock in a soup pot.
* In cast iron skillet, heat 1 Tbsp chicken fat (or butter/olive blend).
* Add garlic and seed herbs to oil.
* If using potato, cut potato in half and sear halves (flat side down) in hot oil.
* When seeds start to snap, add parsley and remaining vegetables, diced.
* Pan sear vegetables, then add 1/2 cup chicken stock.
* Saute vegetables 2 minutes (leave some snap to them) and add to stock.
* (Optional) if using chicken meat, add cooked chicken meat last.
* Serve with dark rye or pumpernickel bread.
______________________________
References:
The Encyclopedia of Medicinal Plants by Doris Kindersley and Andrew Chevallier, A practical reference guide to over 550 Key Herbs & their Medicinal Uses. Some details about potato and parsnip were obtained from (www.howstuffworks.com) .
Make stock from scratch: Take Stock in Your Health With Bone Gelatin.
http://www.naturalnews.com/025277.html
