Is Bone Broth the New Superfood?
Bone Broth is hip (in case you missed the memo). There is even a drive-through broth shop in New York. Kidding aside, people are returning to the basics and finding that there is excellent deep nutrition to be found in basic broths.
Homemade stock and bone broth are much more nutritious, economical and tastier than their sad canned or boxed cousins. It’s so simple and easy, once you learn a few tips. Broth and stock are an ideal item to have in your freezer. Make a lot and save time later, and you’ll always have a quick remedy on hand when feeling under the weather. Commercial broth is not simmered long enough to extract all the components of this healthful food, and canning renders it a dead food, in my opinion.
Bone broth provides our bodies with bioavailable (very easy to consume, digest and absorb) forms of calcium, magnesium, phosphorous and other trace minerals that are so lacking in our diets today due to depleted soils and high volumes of refined food consumption. (Plus it just tastes yum).
And there’s more…
Gelatin: Gelatin helps with digestibility, soothes the intestinal lining, and can decrease respiratory problems, allergies and colic. It is known for therapeutic support for those with ulcers, diabetes, muscle diseases, bone problems, infections and even cancer.
Amino acids glycine and proline: Glycine helps with liver detoxification, wound healing and any condition requiring rapid growth, such as pregnancy. Proline is part of connective tissue and is an important amino acid for people with tissue and joint problems.
Hyaluronic acid: This acid is a “colloid.” It attracts gastric juices to the surface of food, helping with digestion. Most foods repel gastric juices, impairing digestion.
All the components that make up connective tissue: The most important component is chondroitin sulfate. This is commonly sold as an expensive supplement for joint problems. Chondroitin sulfate is free with homemade bone broth.
What’s the difference between bone broth and stock?
Not much. If bones/meat are missing, then it is referred to as stock. Or if bone broth is filtered to just the liquid and then used as a base for another preparation, then it’s a stock. If other ingredients are added, then the term soup may be used. It’s the bones that create the magic, and the results are delicious.
Bone broth, like most traditional foods, is the most nutritious when the bones are sourced from the best circumstances. Ideally, grassfed pastured animals that are humanely raised, organic seasonal vegetables, local are all key concepts that led to the best results.
Using Stocks and Broths
- Drink like tea with every meal or as a snack
- Cook rice/grains with broth to add minerals and flavor
- Make soups
- Make reduction sauces
- Make gravies
- Sneak it into dips
- Use it as a base for stew
- Use to braise vegetables or over potatoes/rice
- Use to make chawanmushi—my favorite Japanese comfort food—savory egg custard
Soup is one of my most favorite meals. I find them comforting and always a crowd-pleaser with my family. We all love soup. Good soup can easily make the best use of what is offered seasonally, so you never get bored.
Ready to start simmering some broth?
Be sure to check out my book for more recipes and ideas in the Broth & Soup Section. Try the innovative recipe for bone broth leather (great for traveling since it’s shelf stable). I’d also recommend getting a copy of the fabulous ebook, Broth: Elixir of Life by Patricia LaCoss-Arnold. She covers every which way you can make and use broth. Want to make a continuous batch, use a pressure cooker, use the stove-top? Want a ton of ideas of recipes to try? This book has it all.
Click here to get a copy of Broth: The Elixir of Life
Try a few of my pressure cooker recipes:
Not quite ready to make your own or too busy?
You can get high-quality broth shipped right to your door.