It’s an old custom to boil animal bones in water to extract the broth’s rich flavour. Although it has been consumed for thousands of years, the position of bone broth as a superfood has only recently emerged.
There are now restaurants in large cities that specialize in bone broth, and you can find it in powdered or broth form at the supermarket. Those who swear by it say that it lifted their spirits, gave them thicker hair and nails, and made their complexion gleam. In addition, during the frigid winter months, no one can refuse a delicious, hot drink.
The use of stocks and broths made from bones in the kitchen is nothing new. But now, more than ever, this focus on health and wellbeing is in vogue. The collagen in bone broth, along with any other vitamins and minerals it may contain, is the main reason for its popularity. Is there any basis for this excitement in the scientific community? We had a professional nutritionist break down the data for us.
Real health benefits to drinking bone broth.
The good news is that there is some truth to the health claims made about drinking bone broth. According to nutritionist Tamar Samuels, bone broth’s health advantages stem from a combination of numerous elements that are typically lacking in the typical American diet. She mentioned that bones are rich in collagen and other elements like iron, calcium, vitamin D, vitamin C, and thiamin (B1).
She also mentioned that bone broth’s gelatin, which is made from collagen, provides health benefits like better sleep and a more positive disposition. And it’s healthier than the chicken or beef broth you’re used to, which also includes meat.
As we get older, our bodies make less collagen; despite its central function in our health (it maintains skin elasticity, among other things, as well as the health of our joints and bones). If you care about your health and appearance, drinking a collagen-containing beverage makes sense. Wait a minute. Collagen cannot be absorbed in its native form after ingestion, according to Steven Gundry, a pioneering cardiac surgeon and nutritionist.
Canned bone broth, homemade stock
The bones were cooked for longer and a bit of vinegar was probably added if the product is labeled as “bone broth” rather than stock or broth at the grocery store. However, there isn’t much of a taste difference between bone broth and stock, so there’s definitely no need to shell out extra cash for the former. Jones recommends opting for reduced-sodium or salt-free options and adding your own spices and herbs for taste.
Making your own bone broth is also a simple process. You can experiment with different amounts of bones to water, according on your tastes and the number of bones you have on hand; there is no set formula. To get you started, here is a simple recipe:
Combine in a big saucepan:
- 1 liter of liquid
- 2 lb. of bone from an animal
- Vinegar, 2 Tablespoons
- Cook the concoction for 12 to 24 hours at a simmer after bringing it to a boil.
- Strain it
- You may also like our beef bone broth, to which we have added veggies and herbs.
While bone broth has many health benefits, it should not be seen as a miracle treatment. And it could be harmful in excessive quantities.
“There’s definitely a lot of hype about bone broth and its supposed health benefits—as a bone builder, immune booster and cure-it-all,” adds Jones. “But there is very little scientific research to support these health claims.” However, it does include some useful nutrients and can spice up meals without adding too much salt or calories.
Bone broth is generally safe to consume in any form, and is unlikely to cause harm unless consumed in extremely high quantities. “Animal bones are known to contain trace amounts of toxic metals along with minerals,” says Jones. Lead may be emitted while cooking of bone bones. The lead concentration in organic chicken bone broth was the subject of a short 2013 British study. There was more lead in the soup than in the water by itself. However, a 2017 study out of Taiwan found that commercial bone broth was low in lead and a poor provider of calcium and magnesium.
Conclusion
It is possible to use bone broth in cooking, which is something that humans have always done; nevertheless, it is not necessary to consume huge quantities of bone broth internally, and doing so may even be harmful.
