4 Wonderful Healing Benefits Of Bone Broth

12 Sep

Traditional foods are the ones that satisfy us at the deepest level of our being because they connect us back to family history, Mother Earth, and the building blocks that fuel our physical bodies and nourish our minds. Bone broth is a simple, time-tested traditional food with major health and mood benefits. It is based on ancient wisdom, but it is also the latest trend too. Celebrities are raving about bone broth as a better alternative to Botox and a bone-healing miracle. No wonder it’s being called the new green juice!

Here are 4 healing benefits of bone broth that your body, wallet, and the planet will love:
1. Bioavailable Collagen – This is the health and beauty star that makes bone broth a unique healing food. Collagen is the body’s most abundant protein. Collagen supports, strengthens, cushions, provides structure, and holds the body together like glue. In bone broth, the collagen has been broken down into gelatin, which is easily digested and assimilated into the body. This can be very helpful for sufferers of leaky gut. And your skin, hair, teeth, nails, bones, joints, and organs will love it too!

2. Bioavailable Nutrients – Bone broth contains easily digested amino acids, vitamins, minerals, and essential fatty acids. Consuming the broth is a gentle way to get important nutrients into your body.

3. Less Waste – Better for Your Wallet and the Planet – Bones, vegetable scraps and water can make a delicious bone broth. In this way, you turn what was destined for the trash into a tasty, nutrient-dense food source.

4. Healing Flavor Enhancer – Bone broth has been used for hundreds of years as a gourmet flavor enhancer. Chefs call it liquid gold because it adds rich flavor to many foods. It’s delicious on its own or can be used as a flavor base for soups, sauces, stews, breads and grains! It is a beautiful and versatile way to let food be your delicious medicine.


Here’s a super simple bone broth recipe:

• 1 pound oxtail bones
• 1 pound marrowbones
• 1 beef knuckle bone or 1 split pig’s food
• 1/2 cup apple cider vinegar


• Put bones and skin into a large stockpot. (While it’s not necessary, some people like to roast the bones first at 350° F, then add to your stockpot.)
• Add filtered water to cover by about an inch or two.
• Add apple cider vinegar.
• Bring to a boil, then immediately reduce to a very low simmer. Simmer for 24 to 48 hours. (You can remove from stove, refrigerate overnight, and start again the next day if you prefer.)
• Strain the liquid through a fine mesh strainer into a bowl. You can then remove the meat from the oxtail bones and set it aside for pate or other recipes.
• Allow the broth to cool and ladle into wide mouth Ball jars (fill only 2/3 of the jar if you plan on freezing the broth).
• Refrigerate or freeze. When ready to use, remove the fat cap that has risen to the top (you can discard the fat cap or save it for cooking). The broth will last in your refrigerator for up to 6 days and in the freezer for up to 2 months.

Heather Dane is a certified health coach and 21st century medicine woman specializing in resolving chronic health conditions, addictions and out-of-balance lifestyles.



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