“Good soup is one of the prime ingredients of good living. For soup can do more to lift the spirits and stimulate the appetite than any other one dish.” – Louis P. De Gouy
In the old days, stock pots boiled and bubbled on stovetops across the world, transforming the left-over bits of meat, bones, and vegetable scraps into liquid gold. Homemade stocks and bone broths were once the foundation of soups, stews, sauces, and gravies. This tradition was passed down from generation to generation as many recognized the that the regular consumption of stock was part of the foundation to good health.
Unfortunately, as food became increasingly mass produced, we lost that wisdom.
By incorporating bone broth into your diet on a daily basis, this one simple act would have profound benefits.
Here are someone the reasons why bone broth is so good for your health:
It’s great for your gut.
Unfortunately, gut ailments are rampant these days. One of the main things I see in my practice is gut pathology – this includes leaky gut, IBS, SIBO, dysbiosis, and inflammatory bowel disease and bone broth is a simple and affordable way to nourish and heal your gut.
An excellent source of vitamins, minerals, and amino-acids that your body can easily absorb.
Bone broth is very bioavailable because of the way in which it is gently and thoroughly cooked. The milieu of of nutrients that are available and absorbable in one 8 ounce cup of bone broth is pretty amazing.
Supports mucus membranes, skin, joints, ligaments, tendons, and bones.
Because cooked bones release gelatin, glycine, glucosamine, collagen, and chondroitin sulphates you are receiving a host of nutrients that simultaneously build and support all of these parts of your body.
Helps with detoxification.
Glycine plays an important role in your liver’s ability to efficiently detoxify toxins. Bone broth is an excellent source of glycine, and thus supports your liver in it’s most important task.
Bone broth can be beneficial in the following conditions:
- food sensitivities
- inflammatory bowel disease (Crohn’s disease and ulcerative colitis)
- intestinal hyperpermeability (Leaky Gut)
- irritable bowel syndrome
- joint pain
- rheumatoid arthritis
- wound healing
You can make bone broth from pastured chicken, beef, lamb, pork, wild game, or fish.
Here how I do it:
- Add bones with bits of meat (can be previously roasted) to a stockpot
- Add cool filtered water to cover the bones by 1 inch
- Add 1/2 cup of white wine or 2 tsp of apple cider vinegar
- Add any veggie scraps (I typically use carrots, yellow onion, and celery)
- Add 8 peppercorns and a couple of bay leafs
- Bring pot to medium heat, but do not boil as this can create off flavors
- Cook for:
- 2 hours if using fish
- 6-24 hours if using chicken or pork
- 24-48 hours if using beef or lamb
- Strain and store in glass containers – stays good in the fridge for 1 week and up to 6 months in freezer
- Use in everything!