The Rich Tradition of Broth or Stock-Based Gravy & Sauces is About Dig – The Herbal Doctors - Best of the Bone
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The Rich Tradition of Broth or Stock-Based Gravy & Sauces is About Digestion

Posted by Doctor Lucas on

Photo: A nice steak or any meat from chicken to pork is digested better with a real stock-based gravy and a multi-vegetable salad can also be improved both in terms of taste and digestibility with a healthy dressing.  

A broth, also known as stock -based sauce or gravy can add flavour and rich texture to any meal.  The tradition in numerous cultures from French, Chinese, South American, African, even early cooking by settlers in America, Canada, Australia was that the sauces and gravies not only added complexity to any meal but that it improved the digestion of that meal.  (Note: To be clear, not the stock found in most grocery stores that is comprised of fillers, starches and cooked for only 30 minutes.)

Research has shown that the gelatin from real broth stimulates the appetite and prepares the digestion.  The American researcher Francis Pottenger pointed out that as gelatin is a hydrophilic colloid, which means that it attracts and holds liquids, it facilitates digestion by attracting digestive juices to food in the gut.  Additionally, the gelatin from broth delivers bio-available collagen protein to the digestive system.  Collagen is a critical pillar of joint, bone, and tissue development and health.  This includes the digestive tract.  These are a few of the reasons bone broth is considered such an important component of digestive or gut health - both for those with issues such as leaky gut, irritable bowel, and numerous autoimmune-related maladies that can be traced to gut health.  

Stock contains minerals in a form the body can absorb easily—including calcium, magnesium, phosphorus, silicon, sulphur and trace minerals. Stock/broth slow-cooked for long hours also contains the broken down material from cartilage and tendons–stuff like chondroitin sulphates and glucosamine, now sold as expensive supplements for arthritis and joint pain.

Now, elite chefs look to marrow-rich broths to add depth and richness to sauces and soups.  Isn't it nice that it also helps our digestive health.   Another benefit of the stock or broth is that it contains healthy fats which also have been shown to increase the absorption of numerous nutrients including fat soluble vitamins such as vitamin D and the benefits of spices such as turmeric.

Try creating your rich, nutritious gravies with the grass-fed slow-cooked, gelatin and marrow-rich Best of the Bone products.

 


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