Bone broth and feet are not a remedy in the Nidam al-Tayyibat, but a cooking base whose place depends on the cuts used. According to the system, Sheep's feet (Green) can be part of daily use, while Beef feet / foot broth (Orange) remains linked to the weekly beef portion.
What is bone broth in the Nidam al-Tayyibat?
The Nidam al-Tayyibat, presented by the Egyptian physician Diaa Al-Awadi, does not treat bone broth as an isolated food. It links it to the cuts that make it up, to the cooking and to the seasonings. According to the system, what matters is not only the cooking water, but the nature of the bones, meat and fat used.
According to the system, prolonged cooking does not turn an excluded food into an admitted one. Broth can be a way of using collagen-rich cuts, but it is not presented as a treatment. The site publishes no result figures, no protocol duration and no promise of effect.
Conventional nutrition recognises that broth contains water, protein and minerals. It does not, however, ascribe any particular therapeutic virtue to it, beyond hydration and ordinary dietary intake.
What place do sheep's feet and beef feet have?
The distinction between the two types of feet is important in the system.
- Sheep's feet (Green): the system classifies them in the Green zone, which corresponds to possible daily use.
- Beef feet / foot broth (Orange): the system admits them only as a long-simmered broth, within the weekly beef portion.
- Lamb / mutton (Orange): if the broth contains meat, it falls within the frequency of twice a week, shared with goat and camel.
- Beef (Orange): if the broth is made from beef, it falls within the frequency of once a week, shared with buffalo.
This frequency logic is not based on scientific demonstration, but on a classification specific to the Nidam al-Tayyibat. To understand the protein rule, see One day yes, one day no: the Tayyibat protein rule.
What does the system say about cooking bones and cartilage?
According to the system, cooking is not a mere technical detail. For beef feet, for example, the broth must be simmered for a long time in order to remain within the conditions of the Orange zone. The system does not quantify the duration and does not promise that longer cooking brings more benefits.
It is possible to use an admitted fat, such as Smen / ghee (clarified butter) (Green), to brown the pieces before adding water. Salt (Green) can season the broth, without the system setting a quantity in its factsheets.
Conventional nutrition recalls that heat changes collagen-rich tissues, but it does not regard these changes as a treatment. People who expect a specific effect on an illness or pain should discuss it with a health professional.
Which ingredients are admitted, limited or excluded in broth?
The following table gathers some common broth ingredients, with their zone in the system and the applicable condition.
| Ingredient | Zone in the system | Condition or note |
|---|---|---|
| Sheep's feet | Green | admitted without particular condition in the available base |
| Beef feet / foot broth | Orange | long-simmered broth, within the weekly beef portion |
| Lamb / mutton | Orange | twice a week, shared with goat and camel |
| Beef | Orange | once a week, shared with buffalo |
| Carrot | Orange | cooked only |
| Garlic | Red | excluded by the system |
| Onion | Red | excluded by the system |
| Stock cube and flavour enhancers (glutamate) | Red | excluded by the system |
Other aromatics can go into the broth. According to the system, Black pepper (Green), Ginger (Green) and Cinnamon (Yellow) are admitted, cinnamon in a small quantity. Cane vinegar (Yellow) is possible in a small quantity, without being compulsory. Vegetables such as Squash / pumpkin (Green) or Potato (Green) can complete the broth, provided they are cooked in the case of squash.
By way of comparison, certain Purple foods remain very occasional and have no place in a daily broth, for example Green beans (Purple). The system also excludes industrial flavour enhancers, garlic and onion, without this being validated by conventional nutrition.
How to prepare a team broth while staying within the framework?
The following recipe is a team base. It does not come from Dr Diaa Al-Awadi and does not constitute a protocol.
Ingredients for the base
- Some Sheep's feet (Green), according to the size of the pot
- Some Water (Green)
- Two spoonfuls of Smen / ghee (clarified butter) (Green)
- A pinch of Salt (Green)
- Some Black pepper (Green)
- Some Ginger (Green)
- Some Cinnamon (Yellow), in a small quantity
- Some Carrot (Orange), cooked only
- Some Squash / pumpkin (Green), cooked
- Some Potato (Green)
Preparation
- Rinse the sheep's feet in clean water.
- Heat two spoonfuls of smen in a pot.
- Add the feet and brown them for a few minutes, without letting them burn.
- Cover with water and bring to a simmer.
- Leave to cook for one hour over a low heat, then add the vegetables.
- Continue cooking until the vegetables are tender.
- Season with salt, pepper, ginger and cinnamon.
For a beef foot broth, the system requires long cooking and respect for the weekly beef portion. The team does not add a quantified duration, because the system does not publish one.
Why is cane vinegar mentioned, and what does it change?
The source page consulted focuses on cane vinegar added to soup. In the Nidam al-Tayyibat, Cane vinegar (Yellow) is admitted in a small quantity. According to the system, this condiment is not a remedy and is not indispensable to the broth.
Conventional nutrition observes that vinegar can alter the taste of broth, but it does not recognise any particular therapeutic role for it. If you wish to use it, respect the logic of the Yellow zone: occasionally and with moderation.
Frequently asked questions
Can bone broth be drunk every day?
It depends on the ingredients. According to the system, a broth based on Sheep's feet (Green) can be part of daily use. By contrast, a broth based on Beef feet / foot broth (Orange) follows the weekly beef portion. No particular effect is guaranteed by this frequency.
Why are garlic and onion excluded from broth?
The system excludes Garlic (Red) and Onion (Red). This is a classification specific to the Nidam al-Tayyibat, not a demonstration of danger. Conventional nutrition regards them as ordinary vegetables, but they are not admitted in this approach.
Can a stock cube replace homemade broth?
No, according to the system. Stock cube and flavour enhancers (glutamate) (Red) is excluded. To remain within the framework, you must prepare a homemade broth with admitted ingredients, such as sheep's feet, smen, salt and permitted aromatics.
Is cane vinegar compulsory in broth?
No. Cane vinegar (Yellow) is admitted in a small quantity, but it is not presented as a compulsory ingredient. Its addition is a matter of taste, within the limits of the Yellow zone.
Is beef broth stronger than sheep broth?
The system does not compare broths in terms of strength. It classifies them differently: Sheep's feet (Green) are in the Green zone, while Beef feet / foot broth (Orange) is conditional on the weekly beef portion. The difference is a question of frequency, not superiority.
Further reading
- Nidam al-Tayyibat recipes: composing meals
- Tayyibat dinner: ten ideas for the evening, in under an hour
- One day yes, one day no: the Tayyibat protein rule
- Tayebat diet (al tayebat, taibat, tayabat): what it is
- The Egyptian doctor's diet: who are we talking about?
Sources
- Source of the subject: Bone broth — source page (consulted for the topic, not reproduced).
- Food classification: /aliments factsheets from the Nidam Tayebat site.
Disclaimer
This article does not replace medical advice. Consult a health professional before changing your diet, particularly if you have kidney disease, gout, a digestive disorder, a chronic illness, if you are pregnant or breastfeeding, if you are receiving treatment, or if symptoms persist. People who expect a specific effect on health should first talk to a doctor.