09 Aug 2018
In fact, it’s one of the most popular health foods today, with far-reaching benefits for anything from digestion and gut problems to arthritis and cellulite.
So let’s boil up a few bones and see what we get!
We might get wiser as we get older, but we also get stiffer as our joints feel the wear and tear of carting us through life. Joint cartilages wither and degrade. Cushioning between bones flops like a bad flan. The result is nasty bone-on-bone friction that can be painful and debilitating.
Enter natural collagen, a protein noted for its ability to rejuvenate creaking joints, reducing the effects of ageing and helping joints to work comfortably again.
Bone broth is full of natural collagen. It’s also packed with cushioning gelatin, which helps bones glide over each other, not grind against each other.
Gelatin, again, is excellent for a strong gut lining. It also helps to reduce insensitivities to dairy products and overall intestinal and digestive health.
In fact, the offshoot effects of bone broth’s gut-enhancing abilities can even impact our immune system, making it stronger and more resistant to illness.
You can, but we don’t recommend it. Bone broth stock is available in supermarkets, but these are not the sort of bones you want anything to do with. The basic problem seems to be that they’re not real bones, a decent enough issue.
From all accounts, they are lab-produced meat flavours made from everything but meat, including delicious MSG.
Definitely, and it’s not hard. All you need is a stock pot and apple cider vinegar.
Oh, and bones, they’re important too. For the best bone broth, stay away from your stock standard supermarket fare. Instead, go for bones from organic, grass-fed animals with no pesticides in sight.
Be it chicken bones, beef bones, lamb bones or fish bones, your cooking method is basically the same, though it does pay to brown beef and lamb bones first.
And remember, we’re talking bones, but they don’t have to resemble something your dog’s been gnawing on all afternoon. A bit of meat and fat still attached is absolutely fine.
Place bones in a stock pot
Cover with filtered water
Add two tablespoons of apple cider vinegar to draw nutrients from the bones
Bring to a boil and then simmer
Remove surface scum as it rises
Cook slow and at low heat
Chicken bones can cook for 24 hours, and beef bones for 48 hours to give all those wonderful nutrients time to be prised from the bones. If you like, you can add celery, garlic, and carrots to crank up the health factor even more.
Proud member of