This winter, if you see a vibrant woman full of energy, with glowing skin, strolling through the East Village sipping a steaming, hot beverage, it may not be coffee. It could be grass-fed beef broth, made with bones and infused with ginger.
On Monday, renowned chef and Hearth owner Marco Canora introduced Brodo, New York City’s first take-out window devoted to sippable broths—and he’s betting on the fact that people will be intrigued by both the health benefits and the taste. “I want to create a new hot beverage—a whole new category,” he says.
Canora is in tune to all of this, but his love for broth has deeper roots. “I grew up in an Italian household, and brodo is something you have at all the holidays,” he says. “Every Christmas dinner, every Easter dinner, they start with broth.” Not to mention its broader history. “I love that it’s been around forever and there are proverbs from South America that say a good broth can revive the dead,” he says.
At Hearth, he’s been making what he calls Easter broth (now called “Hearth Broth”) for more than ten years, boiling two whole turkeys, 40 pounds of beef shin, and 15 stewing hens in a massive stock pot in the basement and using it as a base for lots of dishes on the menu.
“Every time I walk in the door, if the Hearth Broth is on the stove, I get myself a cup or bowl, I pour myself some, I season it, and I sip on it, and I’ve been doing this forever,” he says. Even more so since he visited a nutritionist two years ago and decided to totally revamp his eating habits for better health. (His next book, out December 30, is called A Good Food Day: Reboot Your Health with Food that Tastes Great.)
At Brodo, which is just a tiny window on First Avenue, around the corner from Hearth’s entrance on Twelfth Street, Canora is currently offering three broths: Grass-Fed Beef (infused with ginger), Organic Chicken, and the Hearth Broth, all of which are served in small ($4), medium ($5.50), or large ($6.75) coffee cups, just like your Starbucks order. And you can choose from add-ins that boost both flavor and nutrition, like fermented beet kvass, spicy Calabrian chili oil, and fresh grated turmeric. He says he’ll add a vegetarian broth next, made with veggies, seaweed, and dried mushrooms, and possibly a seafood broth later, and he’s experimenting with other add-ins like parsnip juice and coconut milk. When he discusses the endless possibilities, you can feel the excitement in his voice and expressions.
“I want people with coffee cups and sip lids to be walking down the street sipping on broth—not coffee, not tea, not Gatorade,” Canora says, “because of all of these reasons, and also because it’s f*cking delicious. There’s something so satisfying about sipping a hot cup of broth that I feel we all need so badly in our lives.” —Lisa Elaine Held
Brodo (at Hearth), 403 E. 12th St., window on First Ave., East Village, @brodonyc
According to Psychology Today, roughly 75% of vegetarians eventually return to eating meat with 9 years being the average length of time of abstinence.
The most common reason former vegetarians cited as the reason they returned to meat was declining health.
Other former vegetarians cited persistent physical weakness despite eating a whole foods, plant based diet while others returned to meat at the recommendation of their doctor.
Because I thought I was doing the ‘right thing’ for my health and the health of my children; back in1975 I made the decision that we would all become low-fat vegetarians. I devoted myself to studying and completely absorbing vegetarianism and became a focused and zealous cook. I learned how to combine all of the proteins, amino acids, grains and vegetables in order to make certain that my family and I were obtaining all of the ‘necessary nutrients’ for optimal health;
…we ate only plant foods, whole grains, and that included a lot of GMO soy, gluten/gliadin and GMO vegetable oils.
Back then pre-prepared vegetarian food was not available in the grocery stores so I made absolutely everything that went into our mouths from scratch. I was convinced that I was doing the best thing for my family. Main stream media and the federal government was preaching, (just as they are today!) that vegetarianism was the healthiest way to eat and that it would sustain peoples all over the globe if only everyone ate plant foods instead of meat – It was the moral and conscience thing to do!
I wish I could tell you that all of my research, efforts and determinations produced excellent health for myself and my family…
…unfortunately what I learned first-hand was that low-fat vegetarianism consuming ‘healthy’ whole grains was the fastest way to completely lose and break the health of growing children and of thriving adults.
Every single one of us developed an auto-immune disease that we will
all have to deal with for the rest of our lives.
My children are grown adults now and their health was so supremely compromised by eating a ‘properly prepared, ‘healthy’ whole grain, low-fat vegetarian diet’ growing up that my non-overweight, athletic son’s immune system decided to attack and devour his pancreas and he developed *Late Onset Adult Diabetes (LADA) in his early 30’s.
*LADA is an autoimmune disease and is a form of Type I Diabetes, the same as Juvenile Diabetes that a baby is born with or develops as a young child. It is not the same thing as Type II Diabetes which should really be called DIAOBESITY because that form of Diabetes is caused by eating too many refined carbs, processed food and being overweight…none of which applied to my son.
My daughter developed serious allergies and an IGA deficiency, which also is a debilitating autoimmune disorder. I didn’t know or understand it at the time but she was also a GAPS baby/child and even today in her 30’s is constantly working at re-balancing her life-long gut disbiosis.
I personally slaughtered my thyroid and adrenal glands and destroyed any hormonal balance I once had; I will be slogging with these issues for the rest of my life.
Anyone would have thought that my children and I went around licking the counter- tops and shopping-cart handles at the supermarket; because we were ALWAYS sick with one virus after another, my children and I constantly had stomach, ear and upper respiratory infections.
Being a vegetarian taught me a lot….of what NOT to do! Oh, if only I could only go back in time and re-do that big decision to become vegetarian.
This is THE REASON I am so adamant about the teachings of Weston A. Price and the importance of eating a traditional diet that truly does contain ALL of the protein, vitamins (especially fat soluble vitamins A, D, and K), minerals, nutrient dense animal foods and critical fermented foods one needs for optimal health FOR LIFE.
Nutrient Density Chart –
Animal Foods vs. Fruits & Vegetables
Plant foods fail to match up to animal foods in almost every category. Note that liver contains more vitamin C than apples or carrots!
Surveys have shown that another big reason that vegetarians returned to meat was due to irresistible cravings. This occurred even among long-term vegetarians, they talked about their protein cravings or how the smell of cooking bacon drove them crazy.
One survey participant wrote:
“I just felt hungry all the time and that hunger would not be satisfied unless I ate meat.”
Another put it more humorously:
“Starving college student + First night back home with the folks + Fifty or so blazin’ buffalo wings waiting in the kitchen = Surrender.”
Sustainably Raised, Grassfed Meats Prove Enticing to Vegetarians
About half of vegetarians originally gave up meat for ethical reasons. Pictures of confined animals standing on concrete in their own excrement and the stench of factory farms on country roads from 5 miles away is no doubt plenty of reason to turn away from meat.
Some former vegetarians, however, have recognized and embraced the grassfed movement back to sustainable and humanely raised, cruelty free meats as a real ethical alternative.
Some of these meat eating converts view buying grassfed beef and other sustainably raised animal foods as a new form of activism similar to their boycott of factory farmed meats when they were vegetarians.
Berlin Reed, a long term vegetarian with the tattoo “vegan” on his neck is one of these. Now known as “the ethical butcher”, he believes that promoting customer contact with butchers, which has been lost in recent decades with the rise of factory farming, is the key to an improved and sustainable meat system.
Omnivores Healthier Than Vegetarians
The article in Psychology Today ended on a baffled note with the author wondering if meat eating could potentially be in our genes?
The results of this survey are not surprising and are in fact a testament to the research of Dr. Weston A. Price.
Dr. Price traveled the world in the 1920′s and 1930′s visiting 14 isolated cultures in the process. During this adventure which he documented in great detail with amazing pictures in his masterpiece book Nutrition and Physical Degeneration, Dr. Price concluded that while the diets of the natives varied widely, nutrient dense animal foods high in the fat soluble vitamins A, D, and K (also known as Activator X) were the common denominator. Consumption of these animal foods were revered in these communities as they bestowed vibrant health, ease of fertility, healthy children, and a high resistance to chronic and infectious diseases.
This discovery was surprising to Dr. Price who had expected to find the vegetarian cultures to be the healthiest cultures of all. But, the vegetarian cultures he examined displayed much more degeneration than the omnivore cultures…
…and he could not deny that the health of the indigenous omnivores exceeded that of the vegetarian cultures.
Therefore, in the famous words of Pink Floyd, “Eat yer meat!”,
And, while you’re at it make sure it’s grassfed because even meat eaters HATE FACTORY FARMS!!!!
Fears about salmonella poisoning, listeria, swine and avian flu from animal foods are boosting the market for soy and other vegan foodstuffs and supplements.
The demand is being fed by vegans, of course, but also from increasing numbers of omnivores who’ve been convinced that plant foods are the best way to avoid food poisoning. The safest and most sanitary foods of all, according to this line of thinking are processed and packaged goods.
Market analyst Kathie Brownlie reveals in the online newsletter NutraIngredients
“the market is driven by crises –
and it did not exist a decade ago.”
Another factor in this new and booming market is the widely perceived “healthy” image of vegan ingredients. According to Chris Olivant of the UK’s Vegetarian Society, the numbers of vegetarians have steadily increased over the past decade, but “tend to peak in the immediate aftermath of a animal health scare, then drop back down to prior levels afterwards.”
“If you have a complete portfolio of vegetarian ingredients, you will be prepared for any animal health-scare that breaks,” says Lukas Christian, global product manager for beta-carotene at DSM Nutritional Products.
NutraIngredients reports that DSM is launching a new synthetic beta carotene to compete against animal-derived beta carotenes. Other companies too, including BASF and Biodar have come out with vegetarian beta-carotenes. If you naively thought beta carotene supplements would come from carrots and other vegetables, welcome to the brave new world of supplements. Why grow carrots, after all, when you can produce beta carotene with microorganisms? And why bother with the care and feeding of wee beasties when you can manufacture a synthetic beta carotene that can be billed as vegetarian?
Given all the vegan scare stories and the filthy reality of factory-farming operations,
it’s hardly news that people in record numbers are avoiding meat, milk and eggs, but is it wise to go vegan for safety reasons? Not if we patronize local farmers who raise healthy, happy, free-range and pastured animals and make it a priority to run clean operations. And also not if it’s diseases from listeria, ecoli and salmonella that we are trying to avoid.
Most cases of listeria, ecoli and salmonella come from contaminated commercial vegetables, strawberries, spinach, alfalfa sprouts, peppers etc, and not animal foods at all.
As for soy, there are surprising risks of contamination. Packaged soy products seem aseptic, safe and sanitary, but recalls have been legion over the years, suggesting that the squeaky clean packaging might only seal in the disease.
LARGEST RECALL IN FDA HISTORY
Consider what may prove to be the largest recall in FDA history. It occurred in March 2010 and involved salmonella-contaminated hydrolyzed vegetable protein (HVP) produced by Basic Food Flavors Inc of Las Vegas, Nevada. Salmonella was found on the company’s processing equipment. HVP is used to enhance flavors of thousands of food products, extend shelf life, and otherwise increase the food industry’s bottom line.
HVP is an ingredient in just about every processed food available in stores. As a paste or powder, it is added to soups, sauces, chilis, stews, hot dogs, gravies, snack foods, dips and dressings. The name hydrolyzed vegetable protein most often refers to “hydrolyzed corn protein” or “hydrolyzed soy protein” and may sometimes be labeled as such. If mixed with spices, it is routinely identified only as “natural smoke flavor” or “natural flavors.” This labeling practice protects proprietary recipes of manufacturers, but has long been a nightmare for people who are allergic to soy or corn, or who react to MSG, which is an inevitable and unavoidable byproduct of the hydrolyzing process. Products containing this additive may even state “No MSG” on the label, though this is clearly an untruth.
This particular recall has proved embarrassing to the FDA. Congressional investigators chided the agency for failing to oversee the production of HVP and other additives and food ingredients that are widely perceived as safe. In addition to HVP, these include partially hydrogenated vegetable oils, salt, spices, artificial flavors, emulsifiers, binders, vitamins, minerals, preservatives and other ingredients, most of which are intended to enhance taste, texture, nutritional content or shelf life. In a prepared statement, FDA spokeswoman Rita Chappelle conceded that the FDA “agrees broadly” that its oversight of such ingredients “could be strengthened.”
Given the misplaced time and effort FDA has put into harassing small farmers; it’s not surprising that it has been asleep on its real job.
Health-conscious consumers might think that this is not their issue because the companies in the news are the big names like McCormick, Pringles, National Pretzel, Herbox (boullion), Quaker, Safeway and CVS snack products. Best Food Flavors alone has recalled nearly 800 products. This would suggest the problem lies with the processed, packaged, fast and junk foods on the Standard American Diet (SAD).
Sadly, the truth is that many of the brands billed as “healthy” and sold in health food stores and upscale markets use the very same additives.
Follow Your Heart brand vegetarian products, for example, recalled its barbecue, kung pao, savory, peanut and curry-flavored tofus as well as its “heart smart” veggie burgers, burritos and “chicken” pasta because of possible salmonella contamination “from one of our suppliers.”
The possibility of salmonella poisoning also drove recalls of those old hippie staples soy grits and flour. The recalled items came from Thumb Oilseed Producers’ Cooperative of Ubly, Michigan, sold under the brand names Soy Beginnings and Nexsoy.
NOT HVP ALONE
Other contamination problems have also beset soy-food manufacturers. Lifesoy Inc., a San Diego-based manufacturer of ready-to-eat soy products, was forced to stop manufacturing and distributing its sweetened and unsweetened soy milk, fried tofu, fresh tofu, soybean pudding, and other products because it did not hold and store foods under refrigerated conditions cold enough to prevent the growth of microorganisms.
Interesting enough when the FDA first discovered Lifesoy’s unsanitary practices in 2007 it did not harass the company (as it does small farmers and cottage industries) but actively tried to help it comply with Good Manufacturing Practices and stay in business. The company’s failure to do so led to its shut down.
The LifeSoy case indicates why most tofu products coming out of large manufacturing facilities are pasteurized today. In the good old days, there were also cases of contamination, of course, with most occurring at Asian groceries or old-fashioned small health food stores where fresh blocks of tofu were displayed in water in produce sections. The tofu was non refrigerated and open to airborne contamination as well as bugs from customers reaching into the water with tongs.
Think soy milk is safe? Bonsoy soy drink was whisked out of markets in Australia, New Zealand, the UK, Ireland, Singapore and Hong Kong this last spring because of dangerously high iodine levels derived from kombu, a seaweed ingredient. That manufacturing error sank at least 38 people’s thyroids.
Ironically, the kombu was put in there to begin with because of soy’s adverse effects on the thyroid, a risk highest among consumers who are iodine deficient. Recently a reformulated version was approved for sale by Food Standards Australia New Zealand (FSANZ). Meanwhile other products containing seaweed are being investigated.
FORMULA FOR DISASTER
One of the most frequently recalled products is infant formula. Between 1982 and 1994 there were 22 significant recalls of infant formula in the United States due to health and safety problems.
Seven of these recalls were classified by the FDA as “Class I” or potentially life threatening. And things haven’t improved much since then. Recent recalls were made by Nestle (Carnation), Abbott, Mead Johnson, Wyeth, and Nutricia, among other companies, and for for widely sold products under the brand names of Alsoy, GoodStart, Isomil, Nutramigen, Nursoy, and Soylac.
Both dairy and soy formulas have been recalled for everything from contamination by Salmonella or Klebsiella Pneumoniae to bits of glass. Yes, glass, as in the shards found in more than 102,000 Mead-Johnson jars.
Manufacturing errors are an especially big problem with soy formula. Failure to add supplemental B1, B12 Vitamin K, chloride and other needed supplements has led to deaths and hospitalizations of babies. When such omissions happen with dairy formula, the deficiency is less likely to be a life-threatening matter.
Cow’s milk, after all, contains what a mammal needs to grow. Although obviously not at the ideal levels for a human baby as opposed to a calf, vital components don’t go missing.
In 2003 three babies in Israeli on soy formula died from an extreme deficiency of vitamin B1, and another eight babies were hospitalized, of which four suffered permanent brain damage. The formula manufacturers had left out B1 on the false assumption that soybeans contain plenty of B1.