I have to say I love everything about bone broth. It’s one of those completely satisfying things that has been around forever, and is just as healthy as it is ancient. And now is the time to start simmering.
What’s so great about bone broth? Well, for one thing you get to use something that you would normally throw away! Gotta love that. It is chock full of minerals such as calcium, magnesium, phosphorus, potassium and silicon, in a form that your body can easily absorb. In addition, it’s great for your gut. The gelatin that it contains is a hydrophyllic colloid that attracts and holds juices, supporting your digestive process perfectly. This same gelatin helps people with food allergies tolerate things like cows milk and gluten. It also helps probiotic balance and growth. The collagen it supplies can aid in healing IBS, crohn’s, ulcerative colitis and acid reflux.
Feeling achy? Bone broth carries both chondroitin, and glucosamine – those expensive compounds that you buy for your joints, as well as amino acids like arginine, and proline that are inflammation fighters. (Grandma was right, its great for treating cold symptoms!)
Bone broth may be the easiest thing you ever make. All you need is about a gallon of water and about two pounds of bones.
Be sure the bones are from animals that are free of growth hormones, ideally organic or grass fed. Since all of the bodily compounds are concentrated in the bones and marrow, this is important.
You can create a full-fledged stock to freeze by adding garlic, onion, carrots, celery, parsley or other herbs, or you can wait and sauté those things and add them later. The process is really just as simple as simmer and wait. You can add couple teaspoons of vinegar to the water to help leach out all the minerals, but it is fine without. You need a large pot, water and bones.
Forty eight hours for beef, 24 hours for chicken, 8 hours for fish. Done.
So if you want a super simple, inexpensive, healthy addition to your diet – try bone broth.