Indeed, bone broth benefits are numerous and extensive. To make it even better, there are many different kinds of bone broths (chicken, beef, fish, powder and more) that you can make, all bringing new health benefits of bone broth to the table.
With that in mind, let me share a few ancient secrets with you on what makes bone broth so remarkable, including its health benefits and nutrition facts.
All bone broths — beef, chicken, fish, lamb and more — are staples in the traditional diets of every culture and the basis of all fine cuisine. They’re also now a staple in the Paleo diet and the keto diet.
That’s because bone broths are nutrient-dense, easy to digest, rich in flavor and boost healing.
Bone broth or stock was a way our ancestors made use of every part of an animal. Bones and marrow, skin and feet, tendons and ligaments that you can’t eat directly can be boiled and then simmered over a period of days.
This simmering causes the bones and ligaments to release healing compounds like collagen, proline, glycine and glutamine that have the power to transform your health.
Why is bone broth good for you? Nutrition researchers Sally Fallon and Kaayla Daniel of the Weston A. Price Foundation explain that bone broths contain minerals in forms that your body can easily absorb:
- calcium
- magnesium
- phosphorus
- silicon
- sulphur
- and others
They contain chondroitin sulfate and glucosamine, the compounds sold as pricey supplements to reduce inflammation, arthritis and joint pain.
A study of chicken soup (broth) conducted by the University of Nebraska Medical Center wondered what it was in the soup that made it so beneficial for colds and flu. Researchers found that the amino acids that were produced when making chicken stock reduced inflammation in the respiratory system and improved digestion.
Also, research shows it can also boost the immune system and help overcome disorders like allergies, asthma and arthritis.
But it’s important to understand that most store-bought “stock” and “broth” today aren’t bone broth or, in some cases, even made from animals. Instead, companies use lab-produced meat flavors in bouillon cubes, soup and sauce mixes.
Also, manufacturers began using monosodium glutamate (MSG), which is recognized as a meat flavor but in reality, is a neurotoxin.
Remember Joint health, gut health, skin health, these are the major take aways from why you should start a regimen of bone broth!
My recipe for bone both is one that I have experimented with for some time. You will not I do not add salt to my broth as I want to watch my sodium intake.
Ingredients:
5# Chicken leg quarters
5-8 quarts water
Boil this for 45-60 minutes, remove the meat only, leave the skin and all connective tissues and return to the stock pot. Prior to returning the bones to the stock pot, I crack them with a pair of pliers to ensure the marrow is exposed for the nutrients to leach out into the broth
We cook our dogs food so we combine the meat with rice and vegetables for their meals, or you can make a nice chicken salad with the meat.
To the stock pot now add:
1/2 hand of ginger, grated
2 medium onions, quartered
6 ribs celery, rough chopped
1# carrots, rough chopped
2 tsp red pepper flakes OR 2 whole red-hot peppers
2 tablespoons ground black pepper
8-10 cloves garlic, crushed
1/2 cup unfiltered apple cider vinegar with the mother
Bring to a boil in a large stock pot, reduce to a simmer and cover.
You will simmer this about 12-18 hours. This can also be made in a large crock pot, but you will need to simmer this for 48 hours in a crock pot.
After this has simmered, I refrigerate then remove the fat that accumulates on the top.
I also save the carcass from when I roast a chicken and add this as well as any other bones you have saved from cooking chicken. The key is you need as much connective tissue and skin as possible to ensure you reap the most benefits from the broth. If you so desire you can add salt, I just choose not to.
During a 72 hour bone broth fast, I drink 6 cups of the broth a day; on a regular basis, I drink 1-2 cups a day
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