bone broth, recipe

Why everyone should be drinking bone broth

It’s an an ancient tradition, but over the past few months, boiling animal bones has become a health craze.

So what is bone broth, anyway? It’s exactly what it sounds like: broth made by boiling poultry, beef or fish bones until they break down. They can be boiled for as little as four hours or as long as 48,  and you can make it yourself in a soup pot or slow cooker. And when the bones are boiled long enough, they start to disintegrate and release nutrients and proteins — like calcium phosphate and collagen — in higher quantities than what’s found in regular broths.

Helps heal and seal your gut, and promotes healthy digestion: The gelatin found in bone broth is a hydrophilic colloid. It attracts and holds liquids, including digestive juices, thereby supporting proper digestion Inhibits infection caused by cold and flu viruses, etc.: A study published over a decade ago found that chicken soup indeed has medicinal qualities, significantly mitigating infection1
Reduces joint pain and inflammation, courtesy of chondroitin sulphates, glucosamine, and other compounds extracted from the boiled down cartilage Fights inflammation: Amino acids such as glycine, proline, and arginine all have anti-inflammatory effects.Arginine, for example, has been found to be particularly beneficial for the treatment of sepsis2(whole-body inflammation). Glycine also has calming effects, which may help you sleep better
Promotes strong, healthy bones: Bone broth contains high amounts of calcium, magnesium, and other nutrients that play an important role in healthy bone formation Promotes healthy hair and nail growth, thanks to the gelatin in the broth

How to Make

Along with any animal bones of your choice, all it takes is a big stainless steel pot, water, sea salt, pepper, garlic, onion, celery and acidic vinegar, lemon juice or tomatoes to insure maximum mineral release. Fish head stocks also require a fine screen to strain scales. Any vegetable, herbs like thyme, basil, bay, oregano and even gingerturmeric, pineapple skins, hot peppers, potatoes, noodles and rice work; check recipes on internet and use your imagination, because anything goes. Vegetables can be steamed or roasted separately or added near the end to prevent over cooking. The thickness of gelatin upon refrigeration is proof positive of success and gels themselves are full of richly structured water.  Reheat only the portion to be consumed.  Fresh stocks can be frozen.

Dr Mercola

New York Times

Green Med Info

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