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Ancestral Tools and Why They Matter in the Modern Kitchen
The Knife: The Simplest Tool in the Kitchen Before blenders.Before aluminium pots.Before electricity. There was a sharp edge. The earliest known stone cutting tools date back roughly 2.6 million years (Oldowan tools, East Africa). They weren’t sophisticated instruments, just sharp flakes struck from stone. But they were enough. They allowed early humans to butcher animals, slice meat, and process plant foods. The tool was simple.The act was direct.Cut. Separate. Prepare. No motor. No containment. No transformation beyond what the hand could control. Cutting Came Before Cooking Vessels Archaeological evidence shows controlled use of fire by at least 400,000–1 million years ago. Pottery, appears much later, around 20,000 years ago in East Asia, and far more recently in many parts of the world. That means for the majority of human history, food preparation did not rely on pots. It relied on cutting, scraping, trimming, and roasting. The blade prepared the food before the fire touched it. Even where earth ovens were used, such as the hāngī in New Zealand, food was cleaned, opened, and portioned with cutting tools before being placed into the ground oven. Archaeological middens in New Zealand contain: Shells with clear cut marks Bird and fish bones showing butchery Obsidian flakes (mata) found near cooking sites Obsidian fractures into edges, sharper than many modern steel blades. Māori and other Pacific cultures used these flakes for filleting fish, and cutting flesh. Again, simple tool. Direct contact. The Blade Teaches Skill And Understanding A knife demands competence. You must know: Where the joint sits. Where the muscle separates. Where the bone ends. How the grain runs. A blender requires loading and pressing a button.A knife requires knowledge. The blade teaches anatomy. It teaches structure. It teaches patience. When you break down a fish with a knife, you see its architecture. When you portion meat by hand, you understand the muscle groups. You're not removed from the food. You're learning from it. The Blade Offers Choice Cutting is selective. You choose: What stays. What is trimmed. What is kept whole. What is sliced thin. What is left intact. Blending removes distinction. A blade preserves difference. Fat is fat. Lean is lean. Skin is skin. Each part can be treated according to its nature. Choice is physical and it happens at the fingertips. The Blade Represents Relationship This may be the most important piece. When using a knife: The food is unboxed, unwrapped, visible, and touched. There is proximity. You smell it. You feel resistance. You adjust pressure. Nothing separates your hand from the food except a thin edge of steel or stone. Across cultures, the blade has always symbolised provision and responsibility. In Māori culture, the toki (adze) represented authority, leadership, and capability. While primarily associated with carving and construction, stone cutting tools and obsidian flakes were also essential in food preparation. The person holding the blade determined how food was divided. That carries weight. Simplicity as Strength The knife does not: Plug in. Hum. Spin. Encase. It does one thing well. It divides with precision. And that precision matters. Research shows that food texture and structural integrity influence: Chewing time Satiety signalling Digestion rate Glycaemic response Whole pieces of food behave differently in the body compared to mechanically homogenised food. Structure changes function. The knife preserves structure. The Modern Kitchen Drift Today, food often arrives: Vacuum-sealed Pre-cut Pre-portioned Encased in plastic Or it is reduced to liquid before it is even eaten. We have gained convenience.But we have lost contact. The blade restores contact. It slows the process. It demands presence.It brings us back in contact with our food. The Argument, Clean and Simple The knife is humanity’s original food processor. It represents: Skill. Choice. Relationship. It keeps us physically close to the food.It preserves structure.It requires knowledge.It honours anatomy. It is simple.And simplicity is powerful.
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Fuel Your Brain and Body: The Essential Nutrients We Need Daily
We need a certain amount of nutrients daily to keep our brain functioning. Ultra processed foods have barely any nutrients, and medications can deplete our bodies of some nutrients, so being aware of what to eat to keep our nutrition optimal is key.
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The Nutrients You Get From Grass Fed Bone Marrow
Freeze-Dried Raw Bone Marrow – Nutritional Breakdown Our Bone + Marrow blend is freeze dried raw, keeping all the nutritional goodness 100% available to us. Below is the breakdown. Each capsule contains 500mg of natural beef bone matrix, marrow and cartilage blend. Bone and marrow have both been valued throughout history for their concentrated nutrient profile: Calcium: supports normal bone density and skeletal strength Phosphorus: supports structural integrity of bones and teeth Type I & II Collagen: supports joint health, connective tissue, and structural support Hyaluronic Acid & Chondroitin: support joint lubrication and cartilage integrity Fat-Soluble Vitamins A, D, E & K2: support normal immune function and cellular health Essential Fatty Acids: support connective tissue health and overall cellular function Stem Cell Cofactors & Specialised Lipids: support tissue regeneration and recovery Microcrystalline Hydroxyapatite: provides bioavailable mineral matrix for skeletal support Bone Marrow Compounds: deliver nutrients naturally found in whole bone for comprehensive support B Vitamins and Energy Production Bone marrow provides a small amount of the B vitamins pantothenic acid, thiamine, and biotin, which are needed for important bodily processes, including energy production. Collagen Content and Skin & Joint Health It’s also rich in collagen, the most abundant protein in your body. Supplementing your diet with collagen is thought to promote skin health and reduce joint pain Conjugated Linoleic Acid (CLA) and Immune Support Bovine bone marrow contains conjugated linoleic acid (CLA) ( https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3103755/), a type of fat that could decrease inflammation and enhance immune function and increases bone and calcuim metabolism. Additional Compounds Found in Bone Marrow Though more research is needed, bone marrow is also thought to provide several other key compounds, including glycine, glucosamine, and chondroitin. Summary Bone marrow is high in calories and fat. It also contains protein, vitamin B12, riboflavin, collagen, and conjugated linoleic acid. If you'd like to find out more this is a great place to start: https://www.researchgate.net/publication/6704137_The_Role_of_Nutrients_in_Bone_Health_from_A_to_Z
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Are Collagen Supplements Helpful for Arthritis?
Article reproduced from arthritis.org You’ve read the hype, gelatin, collagen supplements, even bone broth will ease your arthritis. But can collagen supplements or bone broth really help your arthritis? What is Collagen? Collagen is the most abundant protein in the animal kingdom. There are 16 types of collagen, but nearly all the collagen in your body is type I, II or III. Types I and III are found in your skin, tendons, organs and bone. Type II collagen is found in your cartilage – and hence, its link to arthritis. Collagen is made of amino acids (the building blocks of protein). The idea behind taking these supplements is that your body will use the amino acids to protect and rebuild your joint cartilage. Types of Collagen Supplements There are three types of collagen supplements: gelatin, hydrolyzed and undenatured. Gelatin and hydrolyzed collagen have been broken down from large proteins to smaller bits. When collagen is boiled for a long time (as in bone broth), it gets broken down into gelatin. Collagen can be further “predigested” into its basic amino acids and is called collagen hydrolysate, hydrolyzed gelatin, collagen peptides, or hydrolyzed collagen. Undenatured collagen is not broken into smaller proteins or amino acids. Undenatured type II collagen (UC-II) is not intended to be used by your body as a collagen re-builder. In a process called oral tolerance, very small doses of UC-II are taken to train your body’s immune system to stop attacking its own collagen, explains Kimberly Sanders, ND, Assistant Professor of Clinical Sciences at the University of Bridgeport College of Naturopathic Medicine. Do They Work? From a dietary perspective, your body can’t tell whether you ate a hydrolyzed collagen supplement, a piece of chicken, or some black beans. They’re all sources of protein, and once your digestive system has broken them down into amino acids, they are indistinguishable. So why bother with collagen supplements? Dr. Sanders says the “predigested” collagen supplements make the amino acids more easily available to your tissues. And, she explains, “When you take hydrolyzed collagen, you’re getting a boost of the specific amino acids that are rich in collagen.” But, she agrees, amino acids are amino acids and it doesn’t ultimately matter where they come from. The results of hydrolyzed collagen supplements research have been mixed. Some small studies, including a 2017 review article published in the British Journal of Sports Medicine, have shown that people taking collagen supplements do experience pain relief. Other studies have found no benefit. No studies have found that collagen hydrosylates grow or repair cartilage. Studies for UC-II have not been conclusive. A 2016 study published in Nutrition Journal divided 191 people with osteoarthritis into three groups: one group received placebo; one group received UC-II and the third group received chondroitin sulfate supplements. After 180 days of treatment, the UC-II group had better pain, stiffness, and function than the placebo group (and a bit better than the chondroitin group). UC-II studies done on people with rheumatoid arthritis have had mixed results. A 2009 double-blind trial that included more than 500 people with RA found that undenatured collagen improved participants’ pain, morning stiffness, tender joint count and swollen joint count, but not as well as methotrexate. The study, published in Arthritis Research and Therapy, concluded that UC-II is safe and effective in the treatment of RA. “There’s not enough evidence to say that every patient with arthritis would benefit from any collagen supplement. But enough to say it’s promising, and studies should continue,” says Dr. Sanders. What to Look for Although evidence for the use of collagen supplements is unclear, you can be certain they’re not harmful if taken as directed. Some people do, however, complain of stomach upset or diarrhea. Dr. Sanders gives these recommendations for people wanting to give collagen supplements a try: UC-II should be taken in very small doses – usually 20–40 mg per day. Gelatin and hydrolyzed collagen should be taken in higher doses – 10 gm per day. It’s easiest to get this in powder form and blend it into a smoothie or other drink. Be aware that most collagen supplements are derived from animal tissues. If you are vegetarian or vegan, look for supplements labeled as “plant-based collagen builder.” These should have the same amino-acid balance as collagen, but not derived from animal sources. Unlike prescription and over-the-counter medications, the Food and Drug Administration (FDA) does not “approve” dietary supplements like collagen or UC-II for safety and efficacy. Always tell your doctor what you’re taking and look for seals of approval from U.S. Pharmacopeia, ConsumerLab or NSF International to be more sure the products are manufactured properly. Author: Beth Axtell Related Resources Supplement & Herb Guide 9 Supplements for Arthritis 9 Supplements to Avoid Herbs for Arthritis
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The Benefits of Eating Organ Meats
The standard diet, does not contain any organ meats. In fact, organ meats are demonized for having fat and cholesterol. This is truly a shame, because organ meats from grassfed animals are one of the most nutrient-dense foods available, being packed with vitamins, minerals, amino acids, and other nutrients. Our ancestors knew the value of organ meats. They gave great value to liver, heart, and kidney, and used these foods to support the health of their own organs. We can do the same.
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