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Health Benefits of Bone Broth

Cooking bones, whether beef, chicken, fish, bison, etc., breaks down the bone marrow, connective tissue, fats and proteins to be used as powerful “medicine” to build health. As the bones slowly simmer, they release nutrients like collagen, gelatin and minerals such as phosphorus and calcium.

Bone broth is very healing. It promotes healthy digestion, boosts your immune system, reduces joint pain and inflammation, and promotes healthy bones and healthy hair and nail growth. It is great to have when recovering from viral or bacterial infections because it supplies the body with the raw materials to rebuild healthy cells.

Because you are pulling out everything from the bones, it is very important to make sure to use bones from grass-fed beef, as conventionally raised animals are fed GMO grains loaded with herbicides and pesticides, not to mention hormones and antibiotics. You don’t want to pull these out the bones and into your broth!

A couple of years ago I noticed that quite a few of our health-conscious customers were asking if they could get the soup bones with the rest of their meat. I told them just to ask the butcher to put them in with the rest of their order. I did a little research of my own and found out just how good they are. Then, I told the butcher to include them with my order!

I found an article by Dr. Amy Myers that lists the health benefits of bone broth that I found very interesting.

-“Bone broth contains valuable minerals in a form your body can easily absorb and use, including calcium, magnesium, phosphorus, silicon, sulfur, chrondroitin, glucosamine, and a variety of trace minerals”.

-“The gelatin found in bone broth is a hydrophilic colloid. It attracts and holds liquids, including digestive juices, thereby supporting proper digestion”.

-“Bone broth also inhibits infection caused by cold and flu viruses, for example, and fights inflammation, courtesy of anti-inflammatory amino acids such as arginine”.

-“Making your own bone broth is very cost effective, as you can make use of leftover bones that would otherwise be thrown away. And making your own broth is quite easy”.

Sally Fallon, writing for the Weston A. Price Foundation notes: “perhaps the most important caveat when making broth, whether you’re using chicken or beef, is to make sure they’re from organically-raised, pastured or grass-fed animals”.

Conventional beef is raised on corn grown with GMOs, antibiotics and hormones. I can just imagine how much of this would be leached out of the bones during the long cooking process. That would certainly defeat the purpose of healthy bone broth. Anyway, the broth was excellent!

Try my recipe for Bone Broth.

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