The Power of Bone Broth
Bone broth has so many beneficial effects, I just had to write about it! I recommend it to almost everyone. Some things it helps with is leaky gut, food intolerances and allergies. It also improves joint health, reduces cellulite, boosts the immune system, reduces bloating and gas, and reduces inflammation of the gut and joints.
Bottom line is bone broths are nutrient-dense, easy to digest, rich in flavour and they boost healing!
Here are some of the reasons why bone broth is so amazing:
It is rich in minerals that support the immune system.
Contains healing building blocks such as collagen, glutamine, glycine and proline.
Helps prevent food allergies.
Contain minerals in forms that your body can easily absorb: calcium, magnesium, phosphorus, silicon, sulphur.
In it bioavailable form it contains chondroitin sulfate and glucosamine, gelatin, and collagen. These compounds reduce inflammation, arthritis and joint pain, while building the meniscus in joints. As bone broth simmers, collagen from the animal parts leaches into the broth and becomes readily absorbable to help restore cartilage.
It is considered a powerful detoxification agent, since it helps the digestive system expel waste and promotes the liver’s ability to remove toxins. It also helps maintain tissue integrity, and improves the body’s use of antioxidants.
It contains potassium and glycine, which support both cellular and liver detoxification. It contains sulfur and glutathione, which supports phase II detoxification in the liver. Glutathione helps with elimination of fat-soluble compounds, especially heavy metals like mercury and lead.
The amino acids that are released in bone broth reduce inflammation in the respiratory system and improve digestion.
Some things to consider:
To get all the benefits of bone broth use ALL parts of the animal you cannot eat including: bones and marrow, skin and feet, tendons and ligaments. Simmering for hours or even over days causes many of the nutrients and healing compounds to be released.
Most store-bought “stock and “broth” today aren’t real. Instead, companies use lab-produced meat flavours in bouillon cubes, soup and sauce mixes. Also, manufacturers began using monosodium glutamate (MSG), which is recognized as a meat flavour but in reality is a neurotoxin. Note: there are MANY names for MSG… but that’s for another article
Use grass-fed bones, skin, feet, and other animal parts from your local farmers market or from a online health food store.