Bone Broth

Doctors used to prescribe bone broth for many ailments until around 1930, when drugs began to take over. It was even added to infant formulas to treat colic. Bone broth is the best source of gelatin, a protein rich in amino acids. Gelatin can assist digestion by normalizing stomach-acid levels and promoting the flow of gastric juices. It is a great source of minerals, containing exactly the same ones found in your bones – and in the same proportions: calcium, phosphorus, magnesium, sulfur and potassium. These minerals help you develop strong bones and teeth without consuming dairy. It also many be helpful for your immune system and your liver.

To make bone broth simmer bones or a chicken carcass in water with a few seasonings for about six to twenty-four hours. Add a little vinegar to help leach more minerals from the bones.

You can drink it instead of coffee, add it to soups and stews, or use it as a base for sauces.

Bone broth will keep in the fridge for five to six days or for months in the freezer. Just make sure you never use a microwave to thaw it or heat it as studies have shown microwaves destroy the amino acids.

Information is courtesy of: Digestive Health with Real Food, by Aglaee Jacob, Paleo Media Group, 2013.

By | 2015-05-25T16:25:31+00:00 May 25th, 2015|Recipes|Comments Off on Bone Broth

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