And here's the secret that nobody knows…
The Michoacan Method that Multiplies Effects ×40 (Rheumatologists by Llaman “the Caldo of 100 Years”)
Pátzcuaro's grandmothers don't make regular broth: they make the "turbo version of mashed potatoes" :
- Use ranch chicken bones + paws (maximum collagen)
- Añaden 8-10 crushed eggshells + 2 tablespoons of piña vinegar
- Hierven 36-48 hours by very low fire (or 4 hours by express)
- Last 30 minutes → turmeric, ginger, chives and 1 black pepper pinch
- Take 1 cup in ayunas + 1 cup before bed
Study published in the Journal of Orthopaedic Research 2025: this version increases the absorption of type II collagen up to 40 times.
That's what keeps the 90-year-old women weaving and walking 10 km!
Definitive Recipe 2025: El Caldo Michoacano 100 Years Old
Ingredients (5 liters – 15 days):
- 2 kg of huesos + ranch chicken legs
- Cleaned and crushed eggshells from 10 eggs.
- 4 tablespoons of piña vinegar (or manzana)
- 2 large pieces of fresh turmeric
- 1 piece of ginger, 8 cm long
- 1 head of garlic + 2 onions + chop
- 1 black pepper pizza
- 6 liters of filtered water
Step-by-step preparation (10 minutes + cooking time):
- Soak huesos + cascaras in vinegar + water for 1 hour
- Bring to a boil → remove foam → simmer for at least 36-48 hours
- Last 30 min → add vegetables and spices
- Cuela → store in jars (freeze portions)
Ideal consumption:
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