May I introduce you to bone broth?
“Double, double toil and trouble, fire burn and cauldron bubble”.
Can you picture the Three Witches from Shakespeare’s Macbeth stirring their brew?
Wait, I am getting carried away… We are chatting about broth today. Beef bone broth to be specific.
Vegetarian alert though!
I have been experimenting with bone broth over the last two years and find it supportive to a healthy lifestyle in a number of ways. In my case, it definitely alleviates the dreaded afternoon slump and in such, steering clear from naughty snacks.
I believe you can pop in for a take away broth at Brodo’s in New York. (What a lovely name?) In sunny South Africa, we rarely find it to buy although I had some from www.jacksonsrealfoodmarket.co.za.
What, you may ask, are the benefits of bone broth?
Is bone broth the new green juice? No, but it comes packed with some other magic such as collagen, minerals and amino acids that support gut, bones and skin.
The believers hail the benefits it has to all the connective tissues in the body. (Funny enough, my best experience comes through the improvement in agility of our elderly pooches after they have been boosted with the collagen gold.)
We know that the use of broths has been part of grandma’s repertoire. There is something to be said about chicken soup (broth) for the soul.
I find that the broth does wonders for my digestion. Possibly, this can be ascribed to the gelatin which is a hydrophilic colloid that holds liquids such as digestive juices.
A friend reports that the broth reduces his achy joints. It is reported that broth reduces inflammation in the body due to the chondroitin sulfates, glucosamine and other compound extracted from cooking the bone cartilage.
Inflammation is also addressed by the high amino acid (glycine, proline and arginine) content.
Bone broth also contains high amounts of magnesium, calcium, phosphorous and potassium that may aid in bone formation but also a multitude of other processes in the body.
- Roasting the bones before starting the cooking process may enhance the flavour of the broth.
- You can add garlic to the recipe.
- I reuse the layer of fat on top of my cooled down broth and store it separately to use for stir-frying and other cooking needs.
- Broth can be made from any types of bones – chicken, game and even fish.
- Sometimes I sneak some bone broth into my elderly doggies’ food to aid with their stiff joints.
- My BEST tip is that broth is the ideal pick me up for that dreaded afternoon slump.
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