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For the past few weeks I have been researching the healing power of bone broth. I read the book Nourishing Broth by Sally Falloon, which is a great book.
The benefits are staggering:
1. Heals leaky gut
Also good for non-leaky gut, the gelatin in the broth helps fill in the holes in the gut. It also helps with other digestive disorders. Leaky gut can stem from systemic candida.
2. Protect your joints
Chondroitin sulfate, glutamine, and other compounds. in bone broth has been shown to help prevent osteoarthritis and is excellent for joint care.
3. Immune support
The amino acids in glycine, arginine, and proline broth help fight inflammation and inhibit infection. Chicken soup is more than healing your soul.
4. Stronger bones
Calcium, magnesium, and phosphorus are great for your bones.
5. Sleep better
Wisteria will help you sleep better and help your memory.
6. Healthy hair, skin and nails
The collagen in cartilage helps with your skin, hair, and nails, helping you look younger.
7. Helps with cancer, rheumatoid arthritis, and sports and fitness
My problem was trying to get grass-fed cow bones that wouldn’t cost a ton. I finally realized that most of the cows are grass fed in New Zealand, so I managed to get a huge bag of bones for $ 1.99.
The ideal parts of a cow are the knuckle bones, any bone with a lot of cartilage or marrow.
Chickens are also good if they are grass fed, ideally you want the legs, back and neck, but the whole carcass will do if there is one meal left.
Fish heads can also be used.
You can also combine bones in a broth from different animals.
I’ve made 3 batches so far, experimenting with the flavor and how long I have it cooking in the slow cooker.
In the first batch I put in too much water, I filled the slow cooker to the top, but ideally you only want enough water to cover the bones. I put the veggies in it first and it gives off a terrible burning smell while cooking. I used only random beef bones, the ones I would give to a dog. I cooked for 24 hours.
If you find that you use too much water and it doesn’t gel, you can still use it, there is still goodness in the broth.
In the second batch I put less water and it got a good consistency, but I didn’t learn about vegetables until after making this batch. Ideally, put the vegetables in the last 8 hours. I cooked this batch for 36 hours. It had a nice jelly-like wobble. I used the same type of bones in the first batch.
Third batch I bought knuckle bones. Someone later suggested that I have the butcher cut them in half. There is quite a bit of marrow in the knuckle bones. I cooked for 31 hours and did not put vegetables. This would have to be the best consistency yet.
Next, I will try chicken feet. I am a bit tired because to have enough legs you have to buy a lot, and I am not sure if the chickens have been fed grain.
It has been too early to know the effects, as I have had a lot of changes in the last week, but what I will say is that I am very tired, I sleep a lot more and I know that the wisteria is doing it. My stomach has been gurgling a lot more lately too. I am also experiencing detox symptoms.
So be careful how much you drink. I drink 2 cups a day. I heat it in a saucepan on the fire. Ideally, don’t use a microwave to heat it up.
Recipe:
Bones depending on the size of your slow cooker or saucepan. Soak them in a bowl of water, just enough to cover them, and add half a cup of apple cider vinegar or lemon juice if you don’t have ACV. This helps remove minerals from the bones. Then I put them in the oven to brown for about 20 minutes. Some people do not do this step. I put the water from soaking the bones in the slow cooker.
Any vegetables, I added carrots, garlic, broccoli stalks, celery. You can put onions or leeks or even use the leftover vegetable scraps from the week. Put them 8 hours before the end. It is said that if you put them too early they absorb the minerals.
Simmer for as long as desired, 1 to 5 days. You may need to remove the layer of dirt from the top, I never did. Or you may need to refill the water if you go for several days.
When you’re done, strain the bones and vegetables and throw them in my garden for the birds to eat. Let cool in a container to room temperature and then pour into the containers you want to store the broth in and put it in the refrigerator. The fat will rise to the top, you can take it out when it is hardened and use it for cooking or feed it to your animals or throw it away.
The broth lasts about 5 days in the fridge, so I freeze some of mine.
Since I wrote this, I now buy bone broth protein.
Let me know how it goes if you make it or if you have any questions.