I have always made homemade stock not because it was healthy, who knew, but because I couldn't waste all those good bones and vegetable scraps. I guess I come from a long line of soup makers, my Dad to this day makes soup every week.

If you have never made homemade broth it's easy  healthy and very inexpensive. We often buy chicken legs in the 10 pound bags, you can't beat the price. I steam them and remove all the meat, which I use in soups, casseroles, and enchiladas. I have never known the difference between broth, stock or bone broth.

Different Types of Broths

• Broth is typically made with meat and can contain a small amount of bones (think of the bones in a fresh whole chicken).  Broth is typically simmered for a short period of time (45 minutes to 2 hours). It is very light in flavor, thin in texture and rich in protein.
• Stock is typically made with bones and can contain a small amount of meat (think of the meat that adheres to a beef neck bone).  Often the bones are roasted before simmering them as this simple technique greatly improves the flavor.  Beef stocks, for example, can present a faint acrid flavor if the bones aren’t first roasted.  Stock is typically simmered for a moderate amount of time (3 to 4 hours).  Stock is a good source of gelatin.
• Bone Broth is typically made with bones and can contain a small amount of meat adhering to the bones. As with stock, bones are typically roasted first to improve the flavor of the bone broth. Bone broths are typically simmered for a very long period of time (often in excess of 24 hours), with the purpose being not only to produce gelatin from collagen-rich joints but also to release minerals from bones.  At the end of cooking, the bones should crumble when pressed lightly between your thumb and forefinger.
  

Health Benefits of Bone Broth
Bone broths are extraordinarily rich in protein, and can be a source of Glycine and Proline.   Glycine supports the bodies detoxification process and is used in the synthesis of hemoglobin, bile salts and other naturally-occurring chemicals within the body.  Glycine also supports digestion and the secretion of gastric acids.  Proline, especially when paired with vitamin C, supports good skin health.  Bone broths are also rich in gelatin which may support skin health.  Gelatin also support digestive health.  

Chicken broth inhibits neutrophil migration; that is, it helps mitigate the side effects of colds, flus and upper respiratory infections. If you aren’t already, make bone broth a regular part of your kitchen routine. It’s a health boosting, easy and inexpensive… you can’t afford not to!

Recipe for Bone Broth

• 2 pounds (or more) of bones from a healthy source
• 2 chicken feet for extra gelatin (optional)
• 1 onion
• 2 carrots
• 2 stalks of celery
• 2 tablespoons Apple Cider Vinegar
• Optional: 1 bunch of parsley, 1 tablespoon or more of sea salt, 1 teaspoon peppercorns, additional herbs or spices to taste. I also add 2 cloves of garlic for the last 30 minutes of cooking.

 A good ratio is 2 pounds of bones per gallon of water. This usually works out to 2-3 full chicken carcasses.   If you don't have enough for the recipe freeze them until you have a stock pile of bones. You can use them directly out of the freezer. You’ll also need some vegetables for flavor. These are actually optional but add extra flavor and nutrition.

Typically, I add (per gallon of water and 2 pounds of bones):

• 1 onion
• 2 large carrots  (rough chop and don’t need to peel)
• 2 celery stalks, rough chopped

I also add, per batch, a bunch of parsley from the garden. Since I make in bulk, I usually use about 4 times the amount of each of these. You can make in any amount, just multiply or divide the recipe up or down.

If you are using raw bones, especially beef bones, it improves flavor to roast them in the oven first. I place them in a roasting pan and roast for 30 minutes at 350. Then, place the bones in a large stock pot (5 gallon pot). Pour the water over the bones and add the vinegar. Let sit for 20-30 minutes in the cool water. The acid helps make the nutrients in the bones more available.

Rough chop and add the vegetables (except the parsley and garlic, if using) to the pot. Add any salt, pepper, spices, or herbs, if using.

Now, bring the broth to a boil. Once it has reached a vigorous boil, reduce to a simmer and simmer until done. These are the times I simmer for:

• Beef broth/stock: 48 hours
• Chicken or poultry broth/stock: 24 hours
• Fish broth: 8 hours

During the first few hours of simmering, you’ll need to remove the impurities that float to the surface. A frothy/foamy layer will form and it can be easily scooped off with a big spoon. Throw this part away. Check it every 30 minutes for the first 2 hours to remove this.

During the last 30 minutes, add the garlic and parsley, to the broth.
Remove from heat and let cool slightly. Strain using a fine metal strainer to remove all the bits of bone and vegetable. When cool enough, store in the fridge for up to 5 days. I remove any fat that has hardened and come to the top of the container. Then freeze for later use in soups, gravies and sauces. 

Especially in the fall and winter,  drink at least 1 cup per day as a health boost. Heat about 8 ounces with a little salt and enjoy with breakfast instead of your usual coffee or tea. Bone broth supports your immune system and is easy to digest. If you have stomach issues, bone broth will calm them quickly letting your body start healing.

If you aren’t already, make bone broth a regular part of your kitchen routine. It’s  a perfect way to boost your health, along with being inexpensive and easy.


Sources:
http://nourishedkitchen.com

Jaggery or Gur is a traditional sweetener in India made by evaporating raw sugarcane juice without separating the molasses from the crystals. Jaggery is essentially unrefined sugar which is obtained from raw, concentrated sugar cane juice. It's prepared by boiling sugar cane juice till it solidifies and then put into blocks. Although it can be made from other sources like the date palm and the sap of coconuts, sugar cane juice is the most commonly used.

It is known as "panela" in South America & Mexico, "gur" in India, and is softer than refined sugar, varying in color from yellow to dark brown. Refined sugar loses much of its nutritional content during production, jaggery contains trace minerals and vitamins, making it a truly healthier alternative sweetener.

According to Naini Setalvad, a renowned nutritionist and obesity consultant, Jaggery is the closest substitute to white sugar and is healthy too. It can be used exactly like sugar as you get in powder, solid and liquid form.’ Not only isgur better than white sugar which only adds empty calories to your body, it also has a few health benefits. Here’s why it is good for your health.

Health Benefits
#1 Prevents constipation
Jaggery helps prevent and relieve constipation by stimulating bowel movements. It activates the digestive enzymes in our body and thus helps in

#2 Is good for anemics
Gur or Jaggery is also an excellent source of iron, a mineral that plays a key role in the production of haemoglobin.

#3 Cleanses the liver
Eat a small piece of jaggery. It helps detoxify your liver by flushing out harmful toxins from your body. Read about

#5 Reduces PMS
Eat a small piece of jaggery daily to combat these symptoms of PMS. Caused due to fluctuating levels of hormones in your body, jaggery causes the release of endorphins aka happy hormones. This in turn relaxes your body and makes you feel good thereby preventing from premenstrual syndrome.
#6 Increases immunity
Jaggery is loaded with antioxidants and minerals like zinc and selenium, which help prevent free-radical damage and also boost resistance against infections.

A word of caution!
There are no side effects but it is high in calories. Hence, people who are on a weight loss diet or are diabetic should monitor their consumption as it can lead to weight gain and fluctuations in the blood sugar levels.


Differences between organic jaggery and refined sugar:

• Refined sugar is processed using chemicals to clarify the cane sugar juice syrup, whereas organic jaggery is produced by simply boiling this syrup without the use of harsh chemicals.
• Refined sugar is solid and crystalline, whereas organic jaggery is soft and is pressed into blocks.

Sources:
wikipedia
7 health benefits of jaggery or gur you didn’t know about!
Kriti Saraswit Apr. 20, 2015
Organic Facts.net