Bone Broth has been touted as a must have in the health world recently, and I’m on board, but why?
Well simply put, Bone Broth is a powerful drink rich in amino acids as well as trace minerals that your body can easily absorb such calcium, magnesium, phosphorus, silicon, sulphur – just to name a few! Bone Broth is cooked over a long period of time and this constant simmering causes the bones and ligaments to release collagen, proline (helps bone joints), glycine (helps with lean muscle mass) and glutamine.
I also personally love that I’m contributing to using an animal nose to tail and there’s no wastage.
There are several reasons why I personally drink Bone Broth, the first being the fact it’s great for those who suffer from Leaky Gut. Bone Broth helps to seal up the lining of your small intestine as well as reduce inflammation in the gut. It also supports growth of probiotics and is easily digested.
I also drink it to assist with joint health. I have bad knees and hips, so the collagen, proline and natural glucosamine and chondroitin sulfate combo is really effective in decreasing joint pain and supporting joints.
Other benefits include:
- Overcoming food intolerances and allergies
- Reducing cellulite
- Boosts immune system
- Maintains Healthy Skin (decreased acceleration in ageing anyone?)
Pretty cool right!? All of this and it’s so simple to make. The benefits of this aren’t always something you’re going to be able to see, but rest assured by the fact this broth will truly be healing you from the inside out.
Personally, I like to drink one cup of this each day by itself. It doesn’t matter when you drink it, although I like to drink it first thing in the morning about half an hour before I eat. I simply spoon the amount desired into a small pot and reheat. The sign of a great broth is if it turns to jelly after refrigeration – this means there’s a high gelatin content in it. Don’t worry – the jelly goes away again as soon as you heat it! You are less likely to get this with chicken frames, which is why I mention beef and lamb marrow bones are the best. If you’re a first time broth drinker, start off with chicken as its often a milder taste – you will still get loads of benefits but the gelatin content won’t likely be as high unless you add chicken feet and necks.
The recipe below is all credit to the lovely team over at BePure. I have just changed the method to reflect my way of doing it!
This lasts about a week in the fridge and also freezes well. Anything I haven’t used up in a week goes straight into the freezer!