What’s the deal with Bone Broth
So what’s the deal with bone broth? Well if you’re into “Superfoods” than this should be a staple in your pantry! It’s as super as it gets. If chicken stock is Clark Kent, than bone broth is Superman! Here’s why: It reduces joint pain and lowers inflammation due to the glucosamine and chondroitin found in it. So quit buying those expensive joint supplements and drink some bone broth! It also promotes strong healthy bones. With plenty of easily absorbed calcium and magnesium, you can ditch the calcium supplements too! And thanks to the gelatin found in bone broths, gut disorders benefit too. Constipation, diarrhea, leaky gut, food sensitivities may all improve as a result of the healing potential of gelatin in your intestines. Gelatin simply aids in proper digestion. In case you’re more concerned with how you look on the outside instead of the inside, gelatin promotes healthy hair and nail growth too! So if you want to look good- make some bone broth! And you already know chicken soup is good for fighting infections such as the common cold. Well, imagine the healing potential of homemade chicken soup with bone broth at it’s core! Have you seen all those expensive detoxification products on the shelf of the health food store? Well, next time you see them just keep on walking because bone broth detoxifies too! Thanks to the abundance of an amino acid called glycine, bone broth actually detoxifies the liver too! So, there you have it! That’s the deal with bone broth.
Ingredients:
(Ingredients listed are general guidelines. Don’t stress over actual measurements and amounts. It’s not rocket science!)
1 chicken carcass (chicken feet and chicken necks are great to add too)
1 or 2 celery stalks
1 or 2 carrots
1 onion
1 bay leaf
2-3 garlic cloves
1 or 2 stems of parsley (optional)
10-15 whole black peppercorns
coarse sea salt to taste
1/8 cup apple cider vinegar (use a real, unfiltered apple cider vinegar such as “Bragg’s”)
Instructions:
1) Place all ingredients in stock pot and cover with cold water.
2) Let sit for 30-45 minutes
3) Bring to very low simmer for 24+ hours.** Make sure water level doesn’t drop below ingredients.
4) Strain
** If you are uncomfortable simmering on a stove for that long you have other options. 1) use a crock pot/slow cooker on the low setting or 2) put the stock pot in the an oven set at 200° with the lid slightly ajar
Why do we keep trying to reduce our salt intake? Medical literature has linked reduced salt intake to insulin resistance (diabetes), metabolic syndrome, increased cardiovascular mortality and readmissions, cognition loss in neonates and older adults, unsteadiness, falls, fractures, and lifelong avidity for salt. But high salt intake is linked to hypertension you say! Consider this – the standard hospital saline IV drip, which supplies an average of three liters of 0.9 percent sodium chloride per day. This is equivalent to twenty-seven grams of salt (4.5 teaspoons) per day while in the hospital in addition to the six grams (one teaspoon) of salt taken in food (if the Guidelines are followed). That is a total of thirty-three grams of salt per day or more than five times the Dietary Guideline recommendations! Yet patients’ blood pressure is checked every four to six hours and does not change. Where is the purported relationship of salt intake to blood pressure?