Bone broth has raised its "health" awareness via best-selling diet books as well as top sports scientists and nutritionists adding it to the diet of Tour de France teams, NBA superstars and Olympic Athletes. Why has this age-old food become the embraced elixir of athletes, celebs, fitness buffs and the health-food crowd? Bone broth is more than the water, starch and monosodium glutamate that you can find for a few dollars that is called "stock". Bone broth is one of the most nourishing foods you can make for yourself and your family. Bone broth is recommended as a daily supplement by practitioners from naturopaths to dieticians to osteopaths. When made properly you are getting nutritional elements that you won't find in any other food.
A store bought stock typically is made is 30 minutes. A high quality bone broth, and why it is more complete than a typical supplement and thus highly nourishing is due to the quality of the bones and the time it takes to make. The longer you simmer, the more minerals and nutrients leach from the bones. The longer the better, putting it in a different category than a quick broth. Bone broths simmer for 24-48-72 hours and the colour and texture of the broth changes the longer you cook. By 48-50 hours you are beginning to get more creaminess in taste and colour thanks to the extraction of the bone marrow. A broth gelatine, such as "Best of the Bone" is cooked for well 50+hours after first having the bones cut which enables the cooking process to extract more of the marrow and omega 3,6, 9 essential fatty acids. You can make bone broth using pasture-raised game, beef, lamb and wild fish. There is a mountain of research regarding the benefits of bone broth as an anti-inflammatory, anti-aging, and a detoxifying food. It alleviates joint pain, heals and seals our gut and is incredible for hair, skin and nails. How? Bone broth is rich in minerals: ‘calcium, magnesium, phosphorus, silicon, sulphur and trace minerals. It contains the broken down material from cartilage and tendons–stuff like chondroitin and glucosamine, now sold as expensive supplements for arthritis and joint pain. These minerals are highly digestible and easily absorbed in this form, in part thanks to the healthy good fats and essential fatty acids which increase the absorption of micronutrients.
Do not use factory-farmed meat for your bone broth. Toxins, antibiotics and hormones are stored in the fat and bones of animals and will leach out during a slow cooking process like this and you will be increasing your toxic load as opposed to imbibing in the most complete detox food available. So look for grass-fed bones.
Our modern diet has replaced key nutrients needed by our gut and replaced them with fillers, starches, sugars and processed grains. We have traded in organ meats, fermented foods (which contain probiotics) and naturally occurring gelatin for dry, muscle meats (such as no-fat chicken breasts). Factors like toxic environments, antibiotic use, stress, lack of sleep, drugs and alcohol also play a huge role in messing up our gut.
Eighty-five percent of our immunity lies in our gut. The gut or digestive system is critical to our overall health and well-being. Due to a typical processed diet that is devoid of healthy fats, fresh vegetables and fruits we have lost good, vital bacteria in our intestines and as a result we see the epidemic of digestive issues, food sensitivities, autoimmune disease and a host of other illnesses. We need gelatin in our diets to heal and seal our guts.
"When broth is cooled, it congeals due to the presence of gelatin. The use of gelatin as a therapeutic agent goes back to the ancient Chinese….Just as vitamins occupy the center of the stage in nutritional investigations today, so two hundred years ago gelatin held a position in the forefront of food research. Gelatin was universally acclaimed as a most nutritious foodstuff particularly by the French, who were seeking ways to feed their armies and vast numbers of homeless in Paris and other cities. Although gelatin is not a complete protein, containing only the amino acids arginine and glycine in large amounts, it acts as a protein sparer, helping the poor stretch a few morsels of meat into a complete meal. During the siege of Paris, when vegetables and meat were scarce, a doctor named Guerard put his patients on gelatin bouillon with some added fat and they survived in good health." – Broth is Beautiful
Bone Broth As a Supplement
1. Reduces joint pain and inflammation (contains natural glucosamine and chondroitin)
2. Helps grow and repair bones (calcium, magnesium, phosphorous)
3. Incredible for skin, hair & nails (collagen & gelatin)
4. Fights cold & flu
5. Easily absorbed vs. over-the-counter supplements
6. In studies it has increased bone density; increase skin elasticity (fewer wrinkles); and had immediate impact on autoimmune issues.
How can you take your bone broth. You ready for this…
If you have a coffee mug then you can have bone broth - Best of the Bone makes it easy to sip a cup of broth a day if you aren't making your own broth.
Bone Broth Uses
- Base for soups
- Replace water with bone broth and cook your grains, beans and lentils
- Oh so many sauces (butter chicken, curries, pastas, black-bean . . .)
- Mashed potatoes
- Spaghetti Bolognaise
- Steam veggies in
- Risotto (great to add texture, flavour and increase digestibility
Share this post
- 3 comments
- Tags: arthritis, autoimmune, Best of the Bone, bone broth concentrate, bone broth health, broth gelatin, collagen protein, diabetes type 2, digestive health, food as medicine, gelatin, glycine, good fats, grass-fed, gut healing, healthy diet, healthy fats, ibs, immune system, inflammation, joint health, leaky gut, leaky gut syndrome, muscle growth, osteoporosis, paleo, paleo health, weight loss