Have you heard of the “new magic elixir?” You know, that stuff your grandma was always in the kitchen cooking during your visit!
Bone broth, or stock, has recently become a very popular nutrient packed beverage. (Note: tastes best when warm!)
Marco Canora, owner of the New York bone broth shop Brodo (think Starbucks, but savory) says broth has been considered a great healer in many cultures.
Now, this stuff can’t bring back the dead, but it certainly does have some great nutrients to offer, PLUS it’s economical.
My good friend Stephanie Warren, a major foodie and lab research biologist, decided to reap some of its benefits after making her own beef stock. She loves the idea of a sodium-controlled stock that freezes well and doubles as a quick and tasty beverage with a good dose of nutrients.
She sent me pictures of the process and commented on just how easy and economical it is:
Very easy to make, you can use literally any bones – beef knuckles, chicken necks, ox tails, soup bones and feet – cram them into a crock pot with whatever vegetables and herbs you like, and boil on low for about 48-72 hours.
It smells wonderful and you’ll end up with a nutritious and inexpensive drink or soup base!
These are the health facts:
The gelatin found in knuckles and joints are beneficial to healing in the intestines (relieving chronic diarrhea, constipation, and even some food intolerances).
Glucosamine helps to keep joints happy, and the chondroitin sulfate has been shown to help prevent osteoarthritis.
It’s a rich source of collagen.
Glycine has been shown in several studies to help people sleep better and improve their memory.
Offers immune support and, in turn, helps give the body more energy.
In conclusion—please don’t believe the “cure-all, magic elixir” hype, but I highly recommend reaping these benefits and I simply can’t think of any reasons NOT to make bone broth.