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Nutritional Servings by Kristin Moses

Why Bone Broth is on Everyone’s List

Bone broth has been a staple in every culture and diet dating way back in time. It’s nutrient dense, easy to digest with loads of healing properties. Our ancestors made use of every part of an animal, skin and feet, tendons and ligaments that you don’t directly eat. Boiled and simmered they release healing compounds like glutamine, collagen, glycine and proline along with minerals magnesium, calcium silicon, phosphorus and sulphur. All of these nutrients have the power to heal and transform our health. They also contain chondroitin sulphates and glucosamine which you might pay a hefty price for in supplement form for arthritis, joint pain and inflammation.

 

Unfortunately chicken soup in a can today isn’t real but replaced with lab produced meat flavors in bouillon cubes as well as MSG which is a neurotoxin, Yuk!

 

Real collagen is the main source of stock’s immune-boosting properties. It’s that jiggling layer atop the broth in your roasting pan that we usually think is bad fat and throw out. This is the good stuff, keep it! It also contains gelatin which helps people with food allergies such as cows milk and gluten. Collagen protects and soothes the lining of the digestive tract which aids in healing ulcerative colitis, crohn’s, IBS and acid reflux. Listen to this ladies, the real collagen helps smooth out wrinkles and cellulite helping your skin look supple, love that. Cellulite comes from a lack of connective tissue. Rich bone broth can help tighten your skin. Drink up!

 

The gelatin in the broth contains “conditional” amino acids. Meaning our bodies don’t produce them very well when we are stressed or sick. Out western diets full of processed carbohydrates and low in grass-fed animal products make these amino acids chronically essential.

 

Bone Broth Recipe

 

If you’re making beef or lamb broth you should brown the meat before putting it into a pot. If you’re making chicken broth you don’t need to brown first. The apple cider is essential to help draw the minerals from the bones.

 

  1. Place meat and bones into large stock pot and cover with filtered water. Leave room for water to boil.
  2. Add 2 tablespoons apple cider vinegar to water prior to cooking to pull nutrients from the bones.
  3. Add in garlic, carrots, onions, celery and other vegetables you like. Studies show adding the vegetables with the broth have synergistic effects improving their benefits.
  4. Bring to a boil then reduce to simmer for at least 6 hours. Remove scum as it arises.
  5. Chicken can cook for 24 hrs. Beef can cook for 48 hrs. The slow cook time is necessary to fully extract the nutrients around the bone.

 

**Interested in a consultation with our BEYOND nutritionist? email Kristin at khmoses07@yaho.com to schedule one today!**

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