Bone Broth Is Good For Your Aching Joints

Ancient cultures around the world include some kind of bone broth in their daily food. A South American proverb states “a good broth will resurrect the dead”. In today’s rapidly modernizing world, this traditional wisdom is largely lost.

Some of you might remember your grandmother making a chicken broth with a whole chicken fresh from the butcher. The feet are the most important element in the soup as it is rich in collagen and gelatin. Homemade soup has amino acids like proline, glysine and hydroxyproline which are necessary for collagen production.

Arginine (an amino acid) is necessary for the proper functioning of immune system and wound healing. It is needed in the production and release of growth hormones. Glycine prevents the breakdown of protein tissue like muscle and helps to detoxify the body of chemicals while acting as an antioxidant. Proline helps  generate cartilage and heal joints while reducing cellulite in the skin.

The chicken feet brings all the elements together and harmonizes the different flavours. Remember to get the butcher to properly scald and peel the feet before bringing them home.

How to make bone broth

You can make a broth with animal parts alone. The combination of animal products and vegetables work together to fortify each other. They are more beneficial if taken together. The things not commonly found in meat stores (like chicken feet and neck) are especially important. Make sure to buy animal products that are free from antibiotics and hormones.

Items like bones, meat, fat and vegetables are essential in making a good bone broth. If you choose to make beef broth then remember to brown the meat before putting it in a stock pot. Add a bit of apple cider vinegar to the pot to draw the

minerals from the bones.

Cooking suggestions

1. Place the bones in a stock pot and cover with water.

2. Add two tablespoons of apple cider vinegar to water before cooking.

3. Fill the pot with filtered water. Leave room for the water to boil.

4. Heat slowly. Reduce the heat after it starts to boil and then simmer for a few hours. Remove the scum as it rises.

5. Cook slowly at low temperature. The slow cooking time is necessary to extract the nutrients from the bones.

6. Then add vegetables like onions, garlic, carrots and celery for added nutrition.  

The only difference between a stock and a broth is that the stock is made from bones and vegetables, whereas a broth is made only with meat and vegetables.

Both stock and bone broth are rich in nutrients as they are full of collagen and gelatin as well as minerals. They are available in an easily digestible form. You can make them even more nutritious by adding a little fat in the form of cream. These bone broths are essential if you have weak or aching bones.



Courtesy by Zilaxo Advanced Pain Solution
www.zilaxo.org