Green juice, maple water and kombucha step aside – bone broth is the new hot (literally) beverage this season. Though bone broth has been a staple of many eating patterns for years (Weston A. Price, Paleo, etc.), it is just recently gaining steam in mainstream media.
Bone broth is made simply by simmering beef or poultry bones with vegetables, a small amount of vinegar, herbs and spices for 12-48 hours. When bones are simmered for a long period of time, their collagen gets broken down into gelatin in the broth. This gelatin makes bone broth gel and jiggle once cooled (this is also how traditional European aspics are prepared).
To date, there isn’t much research that directly supports the claims that bone broth heals gut inflammation and fights cellulite. However, bone broth provides many nutrients that are lacking in the typical American diet. The gelatin in bone broth has been linked to improved gut health by increasing gastric acid secretion (1). Gelatin consumption may also prevent and alleviate joint pain (2). Furthermore, bone broth boasts a favorable mineral content of phosphorus, magnesium and calcium, which play a major role in bone health. Taste-wise, the umami flavor of bone broth can provide a sense of satiety and fulfill the craving for a salty snack.
It is difficult to quantify the nutrients in each cup of bone broth since there are many factors that affect the type and amount of nutrients in each batch. Variables include: the health of the animal and its bones, the type and amount of bones used, how long the broth was simmered, and what type of vinegar and aromatics were used.
Store-bought stock or broth does not provide the same health benefits or nutrients as traditionally prepared bone broth. Mass produced broth is heated to high temperatures for a short amount of time, which does not allow for the bones’ collagen to break down into gelatin. Store-bought stock also tends to have a large amount of added sodium or MSG.
An added benefit of bone broth is that it helps make use of an entire animal, which falls in line with our snout-to-tail cooking philosophy. Its health-supportive properties, rich flavor, and sustainability factor make bone froth the ideal beverage for keeping warm and nourished this winter, and the seasons that will follow.
If you’re passionate about the snout-to-tail philosophy and would like to learn more, check out our upcoming Sustainable Meat Certificate Program.
1. Richardson, CT, et al. Studies on the mechanism of food-stimulated gastric acid secretion in normal human subjects. Journal of Clinical Investigation. 1978;58:623-631.
2. Moskowitz, W. Role of collagen hydrolysate in bone and joint disease, Seminars in Arthritis and Rheumatism. 2000;30(2):87-99.
3. Rennard, BO, et al. Chicken soup inhibits neutrophil chemotaxis in vitro. Chest. 2000;118:1150-1157.