I cannot say enough about how much I love bone broth. It is one of the most nutritive and nourishing things I put in my body, and here’s why you should be putting it into yours…..
Gelatin is a translucent, colourless, brittle, flavourless solid substance, derived from collagen found in animal bones, cartilage, collagen and minerals. It is a great source of amino acids, which support healthy mood, strong bones, smooth skin, and proper muscle function. It is this gelatin that makes bone broth an extremely nourishing food.
Here are the top 10 reason to include bone broth in your diet:
Skin health – gelatin has amazing skin healing properties because it’s a rich source of dietary collagen, which is the key protein in the body made up of amino acids (25-35% total protein content in body). This protein content is vital for skin elasticity, tone, and renewal of skin cells. Gelatin makes up the connective tissues that are responsible for skin strength and firmness, targeting issues like cellulite and wrinkles.
Anti-aging – collagen depletion usually starts in our late 20’s. Skin creams that contain collagen are useless because collagen is too large a molecule to be absorbed by the skin. Collagen producing cells are key for supporting youthful-looking, resilient skin. Proline found in gelatin is a very important amino acid, which keeps skin’s youthful appearance. Degradation and loss of collagen is the real cause of wrinkles. Gelatin can stimulate and enhance production of new and non-fragmented collagen, making us much less prone to wrinkles. This super food also supplies abundant calcium, magnesium and phosphorus, which builds strong nails, teeth and hair.
Liver detox – gelatin is rich in glycine, which the body needs a great deal of for detoxification from exposure to chemicals. People without enough glycine will not produce enough glutathione, which is crucial for phase 2 liver detoxification. This also boosts the body’s metabolism and ability to burn fat.
Digestion – glycine in gelatin can help increase HCL in the stomach, which is needed for digestion and assimilation of nutrients. Levels of these are lowered by stress and aging. Lowered HCL can contribute to malnutrition including anemia. Gelatin increases the utilization and assimilation of protein from muscle meats.
Leaky gut/allergies – helps seal inflamed and porous gut linings. A permeable gut lining is a core issue in food allergies because it is an immune barrier responsible for keeping out pathogens
Strong bones – bones are living structures that can be built up or broken down daily by our nutritional choices. Gelatin contains easy to digest calcium, magnesium, phosphorous, silicon, sulphur, trace minerals, which all help build healthy bone matrix.
Arthritis support – contains chondroitin, long used supplement for helping those with arthritis pain and stiffness. Chondroitin found in gelatin supports joints, cartilage and tendons because it is the dissolved connective tissue of animals. It also dramatically improves rheumatic and degenerative joint conditions.
Adrenals – when we are under extreme stress our bodies require more minerals and amino acids. Bone broths and gelatin may actually help rejuvenate the renal organs, adrenals, thyroid, which help us deal with stress and cortisol.
Hormone balance – the glycine helps regulate insulin, preventing hypoglycemia, and also makes glutathione, which is crucial for removing excess estrogen. Excess estrogen comes from many sources such as toxic body care products, environmental pollution and diets high in processed foods.
Bone Broth Recipe
- Beef, chicken, turkey, pork bones (organic, pastured, hormone/antibiotic-free; can mix bones)
- 3 celery stalks
- 2 carrots
- 1 large cooking onion
- 2-3 cloves of garlic
- 2 Tbsp apple cider vinegar
- 1 bay leaf
- Herbs: thyme, rosemary, cardamom, salt (Himalayan or Celtic sea salt) and pepper to taste
- Fill Crock Pot or large pot with bones, cover with water.
- Cut celery, carrots, onion and garlic into large pieces, add in.
- Add 2 tbsp apple cider vinegar
- Add herbs
- Stir, cover with lid
- For crockpot and stovetop: set at High until boils, then turn setting to Low for 24-48 hours, lid on, stirring occasionally.
- After this time, you will notice the bones are thinner/less dense. Strain liquid into various containers, cool and refrigerate up to 1 week/or freeze and thaw as needed. Discard all other ingredients.
- Gelatin should form at the top after cooling. Use this for cooking/sautéing veg or simply re-heat it with the broth.
Drink the broth as needed or use it as a base for soups or any meal.