Mum who lost 6st after concocting her own ‘weight loss broth’ shares her recipe – and turns it into a thriving business
A MUM-of two lost six stone and transformed her life – by drinking home-made broth.
Rachel Down hit 15st and became depressed after two difficult pregnancies.
Nothing she tried helped her to lose weight until she did her own research and cooked up her own broth – made from just animal bones, water and apple cider vinegar.
Combined with home-made kefir water, and switching to eating a diet of whole foods, Rachel lost an amazing 6st over two years.
She has developed her health kick into a thriving business, and she now has 10,000 customers, supplying both human and pet broth to more than 17 countries worldwide.
Rachel, 44, from Dorset, says: “I’m thrilled at the transformation in myself, and I want to share it with others.
“It’s not just about how I look, I feel healthier inside too.”
Rachel was fit and healthy and weighed around 10st when she fell pregnant with her first child, Jack, who was born in June 2014.
She says: “I was delighted to be pregnant, but I had one health issue after another.
“I suffered with thrush and a string of UTIs and I seemed to be on antibiotics constantly.
“I was back and forth from the doctor, and I felt generally very unwell.”
By the time Jack was born, Rachel weighed 15st, and despite breastfeeding and diets, she could not shift the extra pounds.
“I was back and forth from the GP, still struggling with infections, yet their only advice was to take either antibiotics, anti-fungal treatment or the contraceptive pill,” she says.
“I felt more medication was the problem and not the answer.”
Rachel had a second child, Skarlette, in January 2016, but her health problems continued.
She says: “I had digestive issues, and horrendous thrush, which I felt certain were linked to all the antibiotics I was taking.”
Rachel, who had previously worked in marketing and as a personal trainer, began her own research.
I remember how desperate I felt at 15st, with two babies and unable to lose weight. Gut health has transformed my life, and I want to do the same for others
Rachel Down
“I read about gut health and how antibiotics can affect the gut microbiome,” she says.
“I was sure I had a condition called Candida overgrowth, caused by too much sugar and too many antibiotics.
“I came across an ancient broth recipe – so old it was even mentioned in the Bible – to help with gut health.
“By now, I was desperate. I was sick of being overweight and feeling sluggish all the time with little energy to enjoy my children.”
SECRET RECIPE
In 2017, Rachel began boiling her own broth, made from animal bones, water and a little apple cider vinegar.
She also fermented her own kefir water (similar to kombucha) and switched to eating only whole foods – no sugar.
She says: “I drank my broth and kefir every day and followed a low sugar whole foods diet.
“Within three months, I’d lost two and a half stones.
“Better than that, I felt amazing. My health issues vanished.
“People started asking how I was losing weight and if I could make broth for them too.
“I had people knocking on my front door and taking broth away in old ice cream tubs.”
The benefits of bone broth
BONE broth is liquid made from boiling animal bones.
It’s often used as a base for soups, sauces and gravies, but many people drink it on its own.
Experts say it can great health benefits, including:
- Better hydration
- Improved sleep
- A collagen boost
- Reduced inflammation
- Weight loss
- Joint protection and maintenance
- Better gut health
Source: WedMD and MedicalNewsToday
Rachel realised she had the perfect idea for a new business and in 2018, she launched her own company – The British Broth Company (formerly Boil and Broth).
She also began a health science degree.
“At first, it was just a local business, around Dorset, but then I got an order from London,” she says.
“I was so excited, but panicking about how I would ship the broth, and how it would all work.
“I had nine slow cookers bubbling away in our conservatory whilst I coped with the growing demand.”
In 2019, Rachel obtained a pet licence and now supplies broth for dogs, which is said to be beneficial for issues with digestion, joints and ligaments, or for weekly maintenance.
A recent study showed significant improvements in gut health for dogs who have the broth.
‘TRANSFORMED MY LIFE’
As the business grew, Rachel and her husband, Simon, 56, moved house three times.
She now works out of a commercial unit.
Rachel employs six staff, including her husband, and the company has thousands of customers from around the world.
Rachel says: “It’s great that I have a thriving business, but the real reward is helping people, their dogs and other family members.
“I remember how desperate I felt at 15st, with two babies and unable to lose weight.
“Gut health has transformed my life, and I want to do the same for others.”
Bone broth recipe
RAMEN WITH CHICKEN BROTH
Filled with heaps of nutrition, this is a great meal for all of the family.
Serve with warm bread, sourdough is best.
Ingredients:
- 1 litre of water
- 50g British Broth Company chicken bone broth (dehydrated)
- 400g pork shoulder, thinly sliced
- 4 eggs
- 200g ramen noodles
- 100g spinach or other greens
- 4 spring onions, sliced
- 2 cloves of garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon mirin (optional)
- 1 tablespoon sesame oil
- 1 teaspoon vegetable oil
- Salt and pepper, to taste
Method:
- Prepare the broth: In a large saucepan, bring 1 litre of water to a boil. Add 50g of British Broth Company chicken bone broth dehydrated. Stir well until the broth powder has completely dissolved. Reduce the heat and let it simmer.
- Cook the pork: Heat the vegetable oil in a frying pan over medium heat. Add the thinly sliced pork shoulder. Cook until the pork is browned and cooked through, about 5-7 minutes. Remove from the pan and set aside.
- Prepare the eggs: Bring a small pot of water to a boil. Gently add the eggs and cook for 6-7 minutes for soft-boiled eggs. Remove the eggs and place them in an ice bath to cool. Once cooled, peel the eggs and slice them in half.
- Cook the noodles: In a separate pot, bring water to a boil and cook the ramen noodles according to the package instructions. Drain and set aside.
- Sauté the aromatics: In the same frying pan used for the pork, add the sesame oil, garlic, and ginger. Sauté for 1-2 minutes until fragrant. Add the spinach or other greens and cook for another 2-3 minutes until wilted.
- Combine and season: Add the sautéed greens and cooked pork to the simmering broth. Stir in the soy sauce and mirin (if using). Let it simmer for an additional 5 minutes. Season with salt and pepper to taste.
- Assemble the ramen: Divide the cooked ramen noodles among four bowls. Pour the hot broth with pork and greens over the noodles. Top each bowl with two egg halves and a sprinkle of sliced spring onions.
- Serve: Serve immediately while hot and enjoy your homemade ramen.
You can find the full recipe here