Bone Broth02 Mar 2017, Posted by FYS Recipes in
Bone broth has become increasingly popular in the last few years, but let’s not forget that most traditional cuisines have traditionally used some form of broth. My grandmother always made a broth from the carcass of a roasted turkey or chicken. It is really only in the last 20 years as our food became more processed that we forgot those skills.
It has been a great loss to our nutritional diversity. Broth contains the ingredients that are in bone and the cartilage that covers and attaches bone in the joints. Bone and cartilage classify as connective tissue, it’s role is to support and strengthen the body. The nutritional content of connective tissue very rich and contains a number of substances which we might not find in a typical western diet, or even in some seemingly healthy diet. What we are realizing more and more is that the diversity of nutrients is so important. Consuming broth regularly increases you diversity of nutrients plus gives you back the building blocks for your own connective tissues. There are two places that particularly need connective tissue. First, our guts, this is why bone broth is a key part of any therapeutic ‘gut healing’ protocol from Functional Medicine Doctors and Nutritional Therapists. Second, our skin, which is why hip health bars in LA and New York are serving bone broth – in short, it can make your skin look and feel better.
On the plus side, broth is simple and cheap to make. You are basically using left-overs so from a food waste perspective it’s fantastic. On the down side it is quite odorous and you need to let it cook for some hours, a small price to pay for a healthy gut and glowing skin, just burn your favorite candle while you make it.
Nutrients from connective tissues found in bone broth: magnesium, sulfur, potassium, sodium, calcium, keratin, hyaluronic acid, collagen (I & II), elastin, glycosaminoglycans and chondroitin sulfate.