Bone Broth - great for your gut . Great for you
Bone broth contains an amazing collection of essential amino acids, including glycine, glutamine and proline. It is also loaded with highly absorbable calcium, silicon, sulphur, magnesium, phosphorous & trace minerals.
It also contains gelatine (collagen); a colloidal substance that actually attracts digestive juices to itself and prevents bad gut bugs from attaching themselves to our gut wall thus aiding digestion.
Collagen (broth) can be considered for use in the following conditions: poor wound healing, soft tissue injury (including surgery), cartilage and bone injury (including dental degeneration) and even scurvy - a disease caused by a deficiency of vitamin C. The signs and symptoms of scurvy (such as bleeding gums etc) are actually due to a deficiency of collagen, because vitamin C is needed to synthesize collagen. It converts proline into hydroxy proline. Collagen, along with minerals, is needed for the creation and healing of bone. It is also integral to cartilage formation and repair.
Collagen is also a sensational way to help slow down the signs of skin ageing – and hopefully wrinkle development!
We evolved to eat bones and suck out their marrow – that’s what our genes are still programmed to absorb – after all we hunted and killed the bison and ate its bones- we didn’t drink it’s breast milk. By shunning these types of foods in favour of processed and incomplete proteins, we are possibly depriving our bodies of essential nutrients. Amino acids are the building blocks of protein and as such, are needed for healthy skin, hair and nail growth, as well as for the optimal functioning of our immune functions and weight regulation. Also, there have been studies to show that glycine is anti-inflammatory and can help to speed wound healing, as well as improving sleep ease and quality. Glutamine is essential for gut repair, so this is an invaluable addition into your diet if you have leaky gut.
And this is why bone broth is helpful in treating digestive disorders such as IBS, colitis and even Crohn’s disease.
· 1 – 1.5 kilos beef marrow and knuckle bones
· 1 kg meaty bones such as short ribs - a bit of meat attached is ideal.
· Handful of fresh parsley or celery tops
· 1 tsp Celtic Sea or Himalayan salt
· 30 ml apple cider vinegar
1. Place bones in oven at 180°C. Bake for 1 hour.
2. Transfer bones in a large pot or slow cooker; add filtered water to just cover the bones. Add salt and vinegar.
3. Cover and cook on low heat for 24-72 hours. If you aren’t comfortable leaving it on the stove overnight, it is OK to turn it off and then back on again in the morning. Slow cookers are wonderful for this reason!
4. During the last 30 minutes of cooking, throw in a handful of fresh parsley for added flavour and minerals.
5. Let the broth cool and strain it, making sure all marrow is knocked out of the marrow bones and into the broth.
6. Drink the broth as is or store in fridge up to 5 to 7 days or freezer up to 6 months for use in soups or stews.
7. Use if recipe calls for stock, in place of plain water.
8. It is also great for little ones as a beef jelly. They have no bias yet so enjoy all the amazing goodness without turning up their nose !