Bone broth is made by simmering animal bones (usually chicken, turkey or beef) for a long time (8-24 hours) in order to extract the most healing properties.
Bone borth contains:
- Collagen (Collagen is a protein present in all the body's organs and tissues. It provides the matrix that sustains the body's structure. Collagen's main function is to sustain tendons, skin and cartilage. It provides integrity, firmness and elasticity to their structures.
- Minerals (Magnesium, Potassium, calcium)
- Amino Acids
Here are some benefits:
- It fills you up—without adding pounds. Bone broth and bone-broth soups are rich, complex, hearty, and soul-satisfying. It has virtually zero carbs and few calories, so you can indulge even when you’re fasting.
- It’s packed with collagen. Collagen helps your body burn fat and form lean muscle mass, shaping your arms, legs, and core.
- It detoxifies your body. The amino acids, glycine and proline, aids your liver in removing toxins from your body.
- It heals your gut. Helps your digestive system by battling problems like —constipation, diarrhea, and gas. The gelatin and other nutrients in bone broth help to heal the gut, curing digestive problems and facilitate weight loss.
- It supplies you with easy to absorb essential minerals. Including Calcium, magnesium, and phosphorus.
- It aids digestion. Bone broth is hydrophilic—it attracts and holds liquids, like digestive juices. This is another reason why it helps you digest food more efficiently.
- It heals your joints. Bone broth gives you a generous supply of glucosamine, chondroitin, and otherglycosaminoglycans (GAGs) that help heal your joints. GAGs also help your body lay down collagen where it’s needed.
- It’s anti-inflammatory. When you heal that inflammation with nutrients like those concentrated in bone broth—including anti-inflammatory proline, glycine, and arginine—your weight starts to fall off.
Take joint bones (either a free-range, organic whole turkey or chicken, knuckles/tails of beef/pork, or fish heads)
Place in crock pot and fill with water.
Add tablespoon of vinegar to extract minerals.
Simmer bones for eight to 48 hours, adding more water when necessary. If you’re making fish stock, it only takes two or three hours. Add onions, carrots, celery, and any herbs you like. Strain the broth through a double layer of cheesecloth. When your broth cools, it’ll be “jiggly” because it’s packed with healthy gelatin.
Some people love it. I tend to like it better when I add a tablespoon of sweet miso soup. (add a 1/4 cup of stock to the miso, stir until dissovled, than add 3/4 cup of stock.)
Keeps for up to a week in the refrigerator or freeze.