BONE BROTH
Bone broth is an old world food that has lost favor in rushed world of the 21st century. Traditionally, bone broth is a slow, careful process that extracts nutrients from bone, ligaments, and cartilage. Because it is derived from these tissues, it contains nourishing substances specific for these tissues. Just as glandular supplements are given to support a particular organ, bone broth is a natural way to support bone and joint health. Not to be confused with simple stocks, bone broth is cooked for days. Care is taken in choosing an assortment of bones to ensure nutrients from a variety of bone structures and support tissues. The bones we use are from local, grass feed pastured organic cows and all vegetables used in seasoning are organic. We use only filtered water and stainless steel cookware and utensils. Be assured that attention to detail is our priority. You will taste the love we have for our bone broth in every drop drip.

To learn more about the nutrient healing qualities of bone broth, visit: http://www.westonaprice.org/foodfeatures/brothisbeautiful.html
http://www.townsendletter.com/FebMarch2005/broth0205.htm
http://northdenvernews.com/content/view/227/2/

SOAKED NUTS AND GRAINS
Nuts and whole grains are a great source of minerals, complex carbohydrates, fiber, and protein. Mother Nature, however, packed these golden treats in a protective coating that keeps them safe until they find a good environment for sprouting. Part of that protection includes phytic acid which when ingested, blocks mineral uptake due to mans lack of the enzyme phytase. The extent and impact of phytic acid ingestion is hotly debated, however it is thought that those whose diets rely heavily upon these foods may suffer mineral deficiencies as well as niacin deficiency.

In traditional cultures, seeds nuts and grains were soaked or sprouted before consuming. Other ways to neutralize phytic acid are to cook or to ferment. The regular ingestion of lactobaccili and other probiotics also help neutralize phytic acid in the bowel.

Here at Meant to Be Foods, we sprout all nuts and seeds and then dehydrate at low temperatures to eliminate phytic acid while maintaining heat labile enzymes. We use only sprouted flours in which grains have been sprouted, dehydrated, and then ground into flour. We also make and ferment vegetable relishes to aid in digestion. Nut butters are also available - where in the nuts have been soaked and dehydrated prior to grinding for a delicious, fast & easy food that is chock full of minerals, proteins, and healthy fats.