Understanding the HYPE behind Bone Broth
Humans have been making bone broth for thousands of years, but as modern life has become busier, many of us have turned to the convenience of bouillon cubes and packaged broths for our soups and stews. Unfortunately, these convenient alternatives can be full of salt, contain additives like MSG, and are mostly devoid of nutrients. As research is discovering how beneficial real bone broth is for our health, this ‘lost’ cooking practice is making a major come-back!
What is bone broth?
Bone broth is literally bones that you slow cook in water for 24-48hr and many recipes also include the addition of herbs and vegetables. The bones can be left over from say, a whole chicken, or you can buy them specifically from the grocery store. As the bones are cooked, it releases the following:
Calcium, phosphorus, magnesium, and potassium
Chondroitin sulfate, glucosamine, and collagen
Gelatin (which contains proline, hydroxyproline, and glycine)
What's in it for you?
The minerals and structural components listed above are essential nutrients for bone health (surprise surprise), immune function, and gut health. It also tastes much better than store-bought broth, adding flavour to your soups and stews!
Besides incorporating bone broth into your diet for general wellness, consider consuming it if you suffer from any of the following conditions:
-Menopause -Degenerative Disc Disease -IBS
-Frequent Colds/Infections -Osteoporosis -IBD
-Respiratory Conditions -Arthritis -Autoimmune disease
-Osteoarthritis -Degenerative Disc Disease -Skin Conditions -Rheumatoid Arthritis
How do you make it?
Firstly, consider the source of bones that you’re buying. If you can’t obtain bones from wild game, next best would be from organic, free-range animals and avoiding factory farm animals, if possible. Try asking the butcher at the grocery store and butcher shops for bones - apparently some give them away for free or provide a reduced rate!
Common FAQs & Tips:
-You can store bone broth in the fridge for 1 week, and place excess in the freezer.
-Once cooled, the broth will be ‘jiggly’ (this is the gelatin) and will become liquid when heated
-If your broth never becomes ‘jiggly’ that could be because too much water was added, or it wasn’t cooked for long enough.
-Thinner bones like chicken require less time (~24hr) than beef bones (~48hours)
Next time you're out grocery shopping, grab some bones, whip up a batch, and enjoy this flavourful, nutritious broth!
The Whole9 Bone Broth FAQ. Whole9. Available from: [http://whole9life.com/2013/12/whole9-bone-broth-faq/]
Alternative Medicine, Nutrition, and Health in the News. Vitamin Stuff. Available from: [http://www.vitaminstuff.com/amino-acid-glycine.html]