It’s easy to forget the traditions that surround food with the modernization of food production.
Back in the day, our ancestors didn’t go to the supermarket to select cartons of broth based on sodium content or price. They boiled leftover animal scraps and vegetables from their meals and made bone broth themselves, which, according to Dr. Alex Carrasco, is an important part of a healthy diet.
Here are a few reasons why she feels strongly that those leftover bones can dramatically improve your quality of life.
Reason #1: Great for Your Gut
Most modern digestive problems stem from inflammation (irritation) in the digestive tract—SIBO, IBS, leaky gut, and dysbiosis, to name a few. Bone broth is a great way to heal and strengthen your gut from the damage that can be caused by modern diets. With its healing properties and soothing benefits, think of it as massage oil for your gastrointestinal tract.
Reason #2: Easily Absorbable Nutrients
The slow-cooking process used to make bone broth leaves a considerable amount of easily absorbable and economically preferable nutrients left over—you don’t need to spend money on expensive supplements. You’ll find a ton of vitamins, minerals, and amino acids in bone broth.
Reason #3: Supports Joints, Bones, Skin, and More
Did you ever think that consuming certain animal parts could be beneficial for your equivalent body part? Bone broth contains glucosamine, glycine, collagen, chondroitin sulfates, and gelatin, which all contribute to bone, joint, and skin health. This sure beats popping a pill per problem.
Reason #4: Helps with Detoxification
Glycine is an amino acid that plays an important role in your liver’s ability to detoxify toxins in the blood. Bone broth can help alleviate conditions such as anemia, allergies, gastritis, inflammation, osteoporosis, osteoarthritis, inflammatory bowel disease, and more.
A Simple Bone Broth Recipe
Collect your favorite animal bones (beef, pork, chicken, fish).
Add bones (with a little meat on them) and veggie scraps to a stock pot.
Add water to cover the bones by about one inch.
Add 2 tsp of apple cider vinegar or 1/2 cup of white wine vinegar.
Add some peppercorns and bay leaves.
Bring the pot to a medium heat, but not to a boil (which can throw the flavor off).
Cook beef/lamb bones for 24-48 hours, chicken or pork bones for 6-24 hours, and fish bones for 2 hours.
Strain into glass containers. Should last about a week in the fridge and 6 months in the freezer.
Use for all your broth/stock needs!