Bone Broth is a savory, nutrient-dense, and collagen-rich liquid made from simmering marrow-rich animal bones (beef, chicken, turkey, pork). Not to be confused with making stock, the bones are cooked in water for an extended period of time (see below). In addition to the bones and connective tissue, vegetables like celery, carrots, and onions, fresh herbs, and garlic can be added for extra flavor, but are not necessary.
Bone broth is very valuable for digestion because gelatin is drawn from the bones, and is essential for connective tissue function. It literally acts to heal and seal the gut, making bone broth essential for those with chronic inflammation or leaky gut. Gelatin also absorbs water and helps to maintain the layer of mucus that keeps gut microbes away from the intestinal barrier.
How to Make Bone Broth
-Animal bones *free-range if at all possible
-Filtered water -enough to cover bones
-2-3 sheets Nori (seaweed) or 2-3 Tbsp apple cider vinegar *one of these is needed to draw the minerals out of the bones
-cook on low or high for min 24 hours
-I like to cook on the manual setting for 1 hr, leave on low for 1 hour, then on manual again for another hour
**tip: if you’re not a breakfast eater, try a cup of bone broth with miso paste. The broth contains protein, and the miso live enzymes that are good for your gut.
When adding miso, though, don’t add to boiling water, as it kills the friendly enzymes. Either wait a couple of min’s before whisking in the miso.