I love bone broth, and not even just a little bit. I make it every opportunity I have. If bone broth was equal to the price of gold, my freezer would hold millions of dollars right now.
There are several reasons that I love bone broth. The most important reason is because it helps heal your gut, and keeps young guts healthy. My husband has a boat load of allergies, and I have some pretty significant food sensitivities (eggs and dairy are not my best friends). Having a strong, healthy gut system helps minimize our reactivity to allergens, and keeps us healthier.
Here’s six healing benefits of Bone Broth:
- Helps heal and seal your gut. This is important because big molecules like gluten should not be able to pass through the lining of your gut. If your gut system is strong, and contain no holes then the gluten molecule, and other molecules your body doesn’t want, should pass right through and be eliminated.
- Reduces joint pain and inflammation. By boiling the bones you are breaking down the cartilage. The cartilage contains chondroitin sulphates, glucosamine, and other compounds that are anti-inflammatory in nature.
- Promotes strong, healthy bones. Bone broth contains high amounts of calcium and magnesium, both necessary for healthy bones.
- Inhibits infections. Bone broth has been found to have medicinal qualities that help keep colds and flus away.
- Reduces Inflammation. Amino acids found in bone broth have anti-inflammatory properties.
- Promotes healthy hair and nail growth. The gelatin in bone broth helps keep hair and nails healthy.
I made an awesome, yet simple, beef bone broth this morning. Here’s the recipe:
5 pounds beef marrow bones
4 peeled carrots, diced
4 celery stalks, diced
1 onion, diced
5 cloves of garlic, whole
4 sprigs of fresh thyme
4 sprigs of fresh rosemary
Handful of parsley
2 bay leaves
Salt and Pepper
Using a medium sized soup pot, add about a 1tsp of olive oil and heat. Salt and pepper both sides of the bone marrow and place in the pot. Cook until brown, about 4 minutes each side. Add the carrots, celery, onion and garlic. Cook until onions are translucent and there is a pleasant aroma coming from the pot. Add enough water to cover all ingredients. Add the thyme rosemary, parsley and bay leaves. Bring the water to a boil, then reduce the heat and simmer for 4 -8 hours.