admin | December 17, 2015 | Health |
For many years doctors have been excessively prescribing medication for osteoporosis in women. Alternative doctors, who have recommended natural ways of treating this disease, were considered to be lunatics.
But today many scientists agree entirely with the alternative medical treatments. In osteoporosis the bone density is so low that there is a serious risk of fractures even under normal circumstances. In some cases, the bones become so fragile that they can break even during some daily activities. The best natural remedy for the full recovery in the treatment of osteoporosis, is vinegar and calcium.
Bones are a living tissue that is constantly updated and changed. If the muscles, nerves or the blood lacks calcium, the body draws it from the bones.
Apple cider vinegar contains traces of calcium.
Vinegar can also be used to dissolve the calcium in the bone soup. An increasing number of recent scientific reports indicates that vinegar extracts the calcium from the bones that are the soup, when added to the water during the cooking process!
For a delicious, low-calorie chicken soup rich in calcium you will need:
- half a cup of vinegar
- 900 to 1350gr of chicken back
- ¾ cup of small pasta
- 2 soup cubes
- 2 slightly beaten egg whites
- 2 tablespoons of fresh and chopped parsley
- 4 liters of water
- minimum half a cup of vinegar
Cook 900-1350 gr of chicken back (chicken wings are also a good choice) in an open container for about 2 hours.
Then strain the soup and remove all the fat.
Remove the meat from the bone and into the water, add the chicken, the pasta and the soup cube. Bring the soup to a boiling point and then cook it for about 10 minutes. Remove it from the heat and immediately add the egg, while stirring the soup constantly.
Finally add the parsley to this soup and serve it.
This soup is a healthy, low-calorie and the best thing is that it introduces calcium in your diet!
Even in small amounts, such as one tablespoon of vinegar per quart of water can make a difference in the amount of calcium that separates from the cooked bones.