Bone broth has become a huge trend in the alternative health and nutrition community, and for good reason. The sudden popularity of the Banting diet and the Low Carbohydrate movement means that bone broth is starting to become more main stream.
Bone broth involves the prolonged cooking of poultry, beef, lamb or fish bones with some vegetables, spices and apple cider vinegar. The bones need to be simmered for between 8-24 hours, and the longer the better. As the bones start to disintegrate they release proteins, minerals, chondroitin, glucosamine and collagen.
Collagen is helpful for reducing joint pain, cellulite and wrinkles. When collagen breaks down it produces gelatine which is known to heal the gut and reduce inflammation which is useful for anyone with IBS or inflammatory digestive problems.
Our diets are generally high in processed foods and carbohydrates and low in healthy animal products. If we do eat animals products we tend to avoid nutrient-dense parts of the animal like the organ meats, bones, ligaments and fat. Consuming bone broth is an easy way to access these nutrients. It may also save you money by decrease your need for muscle meat.
You can use a cup of bone broth as a daily tonic or add it to soups. Only home-made bone broth will provide the above health benefits as shop bought versions typically contain flavourants, additives and MSG.