- Overcome foods intolerance’s and allergies
- Improve joint health
- Boost immune system
Let’s be honest. If you suffer from fibromyalgia chances are you could use a little boost in joint health and a boost in your immune system wouldn’t hurt. There is a reason that Chicken soup is recommended by doctors and mothers alike when you are feeling bad. Bone broths beef, chicken, fish, lamb and more are nutrient-dense, easy to digest, rich in flavor and–they boost healing.
Bone broths contain minerals in forms that your body can easily absorb: calcium, magnesium, phosphorus, silicon, sulphur and others. Bone Broths contain chondroitin sulphates and glucosamine, which help to reduce inflammation, arthritis and joint pain
A study of the broth in chicken soup conducted by the University of Nebraska Medical Center found that the amino acids that are produced when making chicken stock reduces inflammation in the respiratory system and improves digestion, boosts the immune system and helps to heal allergies, asthma, and arthritis.
Most store bought “stock and “broth” today are not “REAL”. They are using lab-produced meat flavors in bouillon cubes, soup and sauce mixes. Manufacturers also use monosodium glutamate (MSG), which is recognized as a meat flavor but in reality is a neurotoxin.
If you would like some real bone broth you can make it easily and affordably yourself at home. There is a recipe from Dr. Axe a little ways down in this article.
Collagen and Gelatin
The source of stock’s immune-boosting properties is Real collagen. Collagen is the protein found in connective tissue of vertebrate animals. It’s abundant in bone, marrow, cartilage, tendons, and ligaments. The breakdown of collagen in bone broths is what produces gelatin. Gelatin provides bone-building minerals in easy absorbable ways, reducing join pain and preventing bone loss.
Healing Amino Acids
Gelatin in bone broths contains “conditional” amino acids arginine, glycine, glutamine and proline. These amino acids also contribute to stock’s healing properties.
What do these conditional amino acids do?
- Necessary for immune system function and wound healing
- Needed for the production and release of growth hormone
- Helps regenerate damaged liver cells
- Needed for the production of sperm
- Prevents breakdown of protein tissue like muscle
- Used to make bile salts and glutathione
- Helps detoxify the body of chemicals and acts as antioxidant4
- Is a neurotransmitter that improves sleep and improves memory and performance
- Helps regenerate cartilage and heal joints
- Reduces cellulite and makes skin more supple
- Helps repair leaky gut
- Protects gut lining
- Metabolic fuel for cells in small intestine
- Improves metabolism and muscle building
These are some amazing health benefits!
Making Bone Broth
You can make bone broth from animal components only, however in his chicken soup study, Dr. Rennard found that the combination of animal products and vegetables seemed to have synergistic effects, working together to be more beneficial than either alone.
Try using body parts that aren’t commonly found in the meat department of your grocery store, things like chicken feet and neck.
Try to buy animal products that are pasture-fed and free of antibiotics and hormones.
The essentials are bones, fat, meat, vegetables and water. If you’re cooking beef broth or lamb broth, you need to brown the meat before sticking it into a stock pot. Fish and poultry are ok to stick in a pot without having to brown it first. Add some apple cider vinegar to your pot to help draw the minerals from the bones.
- Put bones in a large stock pot & cover with water.
- Add 2 tablespoons of apple cider vinegar to water before cooking.
- Fill stock pot with water. Leave enough room for the water to boil.
- Slowly Heat. Bring to a boil and then reduce heat and simmer for 6 hours minimum. Remove the scum as it comes to the top.
- Chicken bones can cook for 24 hrs. Beef bones can cook for 48 hrs. Cooking low and slow is best so you can fully extract the nutrients in and around the bone.
- Feel free to add in vegetables such as onions, garlic, carrots, and celery for added nutrient value.
After cooking, the broth will cool and a layer of fat will harden on top. This helps to protect the broth beneath. Remove the fat layer only when you are about to eat the broth.
It is Recommended to consume 8oz of broth 1-2x daily as a soup or as a beverage.
Have you ever had bone broth? Do you think you might give it a try?
Dr. Axe, www.draxe.com/the-healing-power-of-bone-broth-for-digestion-arthritis-and-cellulite/
Kaayla T. Daniel, “Why Broth is Beautiful: Essential Roles for Proline, Glycine and Gelatin,” Weston A. Price Foundation. http://www.westonaprice.org/food-features/why-broth-is-beautiful (accessed 18 June 2013).
University of Nebraska Medical Center. “Chicken Soup for a Cold” http://www.unmc.edu/publicrelations/chickensoup_newsrelease.htm (accessed 21 October 2011).
Kaayla T. Daniel, “Taking Stock: Soup for Healing Body, Mind, Mood, and Soul,” Psychology Today http://www.psychologytoday.com/blog/naughty-nutrition/201202/taking-stock-soup-healing-body-mind-mood-and-soul (accessed 20 February 2012).
Sekhar RV, Patel SG, Guthikonda AP, Reid M, Balasubramanyam A, Taffet GE, Jahoor F. Deficient synthesis of glutathione underlies oxidative stress in aging and can be corrected by dietary cysteine and glycine supplementation. American Journal of Clinical Nutrition.2011;94(3):847-53
Gersten D, The 20 Amino Acids: What They Are and How They Keep You Alive and Vibrant. http://www.imagerynet.com/amino/20_amino.html (accessed 28 June 2013).