Bone broth is loaded with glycosaminoglycans (GAGs) such as glucosamine. When you consume broth you also get chondroitin, hyaluronic acid, and likely a bunch of other equally important GAGs that have yet to be discovered. What’s more, the GAGs we get from bone broth are resistant to digestion and are absorbed in their intact form. According to Dr. Cate, these intact GAGs like hormones, stimulating cells called fibroblasts which lay down collagen in the joints, tendons, ligaments, and even the arteries.
Gorgeous Skin Hair and Nails
I know people who will pay top dollar for products that boost collagen — also the main constituent of hair, skin, and nails. As we age, production of collagen declines and we start to see the outward signs of aging. Bone broth is the poor mans botox, much healthier too!
One of the most vital nutrients for healing the gut is gelatin. To make a long story short, the intestinal lining is supposed to be permeable in order for nutrients to pass through. However, this lining can become too permeable due to lifestyle factors such as poor diet, stress, long-term contraceptive use, as well as bacterial and fungal overgrowths. Just think of poking huge holes in your window screens at home. Yes, the good air will pass through, but the flies, gnats, and mosquitoes will too.
This is how leaky gut — or gut hyper-permeability — works. Undigested food particles can slip through the gut lining and pass directly into the bloodstream. No bueno! When this happens, the immune system freaks out and starts attacking the very foods you eat — we call these food sensitivities.
What does bone broth have to do with any of this? Well, the gelatin in bone broth spackles the excess holes in the gut lining, so to speak. It’s quite the handyman, and should be part of any gut-healing protocol.
Get those toxins out
The liver is the master organ of detoxification. Unfortunately, it was never intended to withstand the very toxic, chemical nature of today’s world. The liver is certainly under assault on a daily basis, and its capacity to detoxify is limited by the availability of the amino acid glycine. found in bone broth of course
It’s an all round super food
Bone broth is a source of minerals, like calcium, phosphorus, magnesium, and potassium, in forms that your body can easily absorb. It’s also rich in glycine and proline, amino acids not found in significant amounts in muscle meat (the vast majority of the meat we consume). It also contains chondroitin sulphates and glucosamine, the compounds sold as supplements to reduce inflammation, arthritis, and joint pain. Finally, “soup bones” include collagen, a protein found in connective tissue of vertebrate animals, which is abundant in bone, marrow, cartilage, tendons, and ligaments. (The breakdown of collagen in bone broths is what produces gelatin.)
Can I just buy broth from the grocery store?
Nope. Broth (often labelled “stock”) from the grocery store relies on high temperature, fast-cooking techniques, which result in a watered down, non-gelling liquid, so you’re missing out on some of the benefits of a gelatin-rich broth. In addition, unnatural additives (like MSG) and flavors are often added. If you just need a small amount for a recipe, store-bought stuff will do, but if you’re interested in the healing properties of bone broth, you have to make it yourself.
What kind of bones should I use?
You can use bones from just about any animal—beef, veal, lamb, bison or buffalo, venison, chicken, duck, goose, turkey, or pork. Get a variety of bones—ask for marrow bones, oxtail, and “soup bones.” Make sure you include some larger bones like knuckles, or feet (like chicken feet), which will contain more cartilage, and therefore more collagen. You can even mix and match bones in the same batch of broth—some beef, some lamb, some chicken—but know that will change the flavor. (Most folks prefer to stick to one animal source at once.)
Do I have to skim the fat?
Only if you want to. Feel free to drink your broth as-is, but if you prefer a broth with less fat, then follow these instructions: After you’re done cooking, remove your broth from the heat, and run it through a strainer as usual. Then let your broth sit in the fridge for several hours, until the fat rises to the top and hardens. Scrape off the fat with a spoon, and your broth is ready to go. We think skimming off most of the fat is more important if you’re using bones from animals that are conventionally raised. aim for grass fed organic or pastured bones
What other kind of thing could I add to my broth to help with flavor?
Here is a list of vegetables, herbs, and spices you could add. Feel free to mix and match, or invent your own recipe.
- Green onion
- Whole peppercorns
- Red pepper flakes
- Bay leaf
Avoid using broccoli, turnip peels, cabbage, Brussels sprouts, green peppers, collard greens, or mustard greens, as they will make your broth bitter.
Why do you add vinegar to the broth?
Adding an acid (like lemon juice or vinegar) will help to extract minerals from the bones. Use a mild-flavored vinegar, like apple cider or rice wine, as white vinegar may taste too harsh in a mellow broth.
Why does my broth look so jiggly?
That’s the gelatin—when cool, it makes your broth look a little like meat Jell-O. No worries—just heat it gently on the stove-top and it will return to a liquid state.
Can you reuse bones for another broth?
You sure can—Paul Jaminet of The Perfect Health Diet says you can reuse bones to make multiple batches of broth until the bones go soft. (Make sure you use fresh vegetables, herbs, and spices each time, though.)
What do I do with my broth?
We like to drink a mug of it, just like you would coffee or tea. In fact, a warm cup of broth is a great way to start your morning—try drinking 8 ounces a day, every day. Of course, you can use it in recipes wherever it calls for broth or stock, or turn it into a base for your favorite soup.