A really nice Guy came into clinic today presenting with a sports injury to the knee. He was on crutches and though the pain and swelling is down, he still feels the need to baby the knee. We needled him up nicely to get things working again, but we wanted to send home more support in the form of herbs.
Sometimes joint injuries stall out in their healing if the resources are lacking in the blood for thorough physical repair. This recipe could be useful for addressing with a sports injury. It is frequently used in China in the elder population as a broth base for soups or side broth to accompany meals (usually with just the Du Zhong) for a week every month or so to help keep the back strong and limber and offset aging.
Sans herbs, the procedure listed below is an excellent and simple way to make broth cheaply at home. This method maximizes the nutritional content of the bones and will allow you to extract collagen and minerals from the bone, making a very absorbable broth. Swap out these herbs for whatever is indicated for your condition. Have fun!
Joint Healing Bone Broth
9g Du Zhong
9g Niu Xi
1/2 lb pork spine or other joints (cut up by butcher to reveal marrow and internal aspect of the bone tissue)
1/2 cup white wine or sake
3-4 large slices of ginger
Rinse bones and place in cold water in a medium to large pot. Bring up to heat, avoiding a full rolling boil. Skim impurities that rise to the surface at this point. Add ginger and white wine, cooking 4-6 hours at a bare simmer or less. Cook in herbs for the last 2 hours. Strain and salt to taste. Take 1/2-1 cup (depending on how concentrated your result) as side broth with meals, 2x/day for 7 days.
Depending on the cut of bone you use, there may be a thick layer of fat that rises to the top and solidifies upon refrigeration. This can be spooned off and used in in your other cooking.
(Thanks, Dr. Zhi-Bin ‘Benny’ Zhang, Liu Ming, Nam Singh, David Caruso-Radin)