Bone Marrow: Prime Survival Food
Bone marrow is a prized food found in the middle of long bones (like the femur and humerus) that is very highly valued by all traditional cultures over the world. The taste is very pleasing to most adults and kids. It’s composed mostly of fat (about 96 %) that is mostly monounsaturated and conjugated linoleic acid (a potent cancer inhibitor). It also a good source of glycine an amino used to make and repair other proteins in the body. Marrow also has a high amount of fat soluble vitamins.
In fact, fatty acid deficiency can result in delayed wound healing, different types of skin problems and weak immune system.
It’s a nutrient dense, energy rich substance that fulfills many vital roles due to its high content of vitamins (especially vitamin A), minerals (calcium, iron, phosphorus, zinc, selenium, magnesium, manganese), essential omega-3 fatty acids (for the proper brain functioning), and (alkylglycerols lipids. A shortage of microelements found in morrow can lead to anemia, weakening of the immune system, chronic fatigue, weakness, and the development of cardiovascular diseases. Bone marrow improves the cardiovascular and renal system, stimulates hormonal secretion and sexual function, as well as, improves memory, sleep, emotional mood, perception, and comprehension.
The Northern Indians putting great emphasis upon the eating of the organs of the animals (including the wall of parts of the digestive tract) and bone marrow. Large game animal skeletons are rarely found intact where the animals have been slaughtered by the Indians of the North. The skeletal remains are found as piles of finely broken bone chips or splinters that have been cracked up to obtain as much as possible of the marrow and nutritive qualities of the bones. These Indians obtain their fat-soluble vitamins and also most of their minerals from the organs and morrow of the animals. An important part of their children’s nutrition consisted of various preparations of bone marrow, both as a substitute for milk and as a special dietary ration.
Bone marrow helps the immune system by improving the carrying of oxygen to body cells. It is one of the most effective remedies for problems of the gut lining. Consuming bone marrow will help improve brain function, the maintainance of healthy bones, as well as, speed up the healing of injury, helping with digestion and even fighting cancer.
For fighting cancer, a Swedish oncologist administered calves' marrow to leukemia-stricken children in the 1950s, hoping it would replenish white blood cells destroyed by radiation therapy. After administering the marrow, many of the children improved immediately experiencing increased energy and white blood cell normalization. After conducting a decade of research, a group of lipid compounds called alkylglycerols (found in mothers’ milk) was isolated and found responsible for normalizing the white blood cell production. White blood cells protect the body against infections and contribute to health maintenance of cells under serious immune problems such as cancer. When a person has cancer, the level of alkylglycerols rises within tumor cells in order to control cell growth.
Collagen, the protein-rich substance found in gelatin, is used to repair the body and its deficiency leads to poor wound healing, easy bruising and bleeding gums. The collagen in bone marrow can help the body rebuild itself.
Morrow eases digestion and the healing of the GI Tract. It is prescribed, in the form of bone broth, for patients suffering from inflammatory conditions like irritable bowel syndrome, celiac disease, gluten intolerance and leaky gut syndrome. For people with digestive disorders who may have trouble digesting supplements or other certain foods, bone marrow's collagen can provide nutrition while rebuilding damaged tissues and intestinal lining.
Cooked morrow maybe eaten by spread it on toast or other foods for a delicate flavor boost. You can also boil the morrow bones with vegetables and spices to create a nutritious bone broth, or just roast the bones, extract the cooked morrow and eat it straight up.
Roasted and Whipped Bone Marrow
Two beef femur bones makes about a cup of rendered morrow and is made by roast the split marrow bones on a baking sheet at 450o F for 15 to 25 minutes. Scoop out the marrow (save the bones to make stock), spread it on toast and with salt. Or when the marrow has cooled to the consistency of softened butter, place it in the bowl and whisk it until it is white and fluffy, like whipped butter. Whip in herbs (like parsley, thyme or oregano) and season with salt and pepper to taste. You can use this whipped marrow like you would butter for cooking eggs, spreading on roasted vegetables, meat or on toast.
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