CHICKEN BONES

Harvard Medical School scientists report that a chicken bones extract is the source of a protein (gelatine) - and perhaps other substances - that stopped the pain and swelling in a group of 60 rheumatoid arthritis patients who had not responded well to conventional medical treatment.

Of the 29 patients who took the collagen extract, 28 got significant relief, 4 of whom went into complete remission. The disease progressed in the 31 patients given a placebo. Dr David Trentham described the technique as ‘oral tolerisation’, or teaching rogue immune system cells in the body to stop inflaming the normal joint tissues.

Freeze 'em

1. Cover the bones with boiling water and boil for one hour, together with a few pepper corns. You can also use the skin and the carcass, and any bits of cartiage, of the chicken.

2. Pour off the gelatine-rich stock whilst it's still hot.

3. Add more boiling water and do a second extraction (for 20 mins), and even a third if you want. The stock is rich in nutrients, calcium and the gelatine that will reduce inflammation in your joints.

4. Cool and refrigerate. Scrape the fat on the surface off.

This protein rich stock does wonders for any soup.

If you're concerned about the fat, think EGGPLANT RECIPES .... The eggplant / aubergine is known to lower cholesterol ...

FISH BONES