Drinking bone broth several times a week is a fantastic way to build better gut health. It is loaded with glycosaminoglycans (GAGs) and glucosamine. The broth is excellent for joint health. When you consume the super tasty food, you also get chondroitin, and hyaluronic acid which is excellent for stimulating cells called fibroblasts which lay down collagen in the joints, tendons, ligaments, and even the arteries.

Bone broth is also awesome for hair, skin and nails because of the collagen. It heals the gut because of the gelatin. The wall of the gut is permeable to allow nutrients in, but it can become too permeable due to processed foods, rancid grains, stress, anti-biotics, medication etc. Then undigested food slips through and gets into your bloodstream! Its almost like shit getting into your viens! And you dont want to be full of shit right! The body gets so confused by this and starts to think your organs are protein and it starts to attack itself. This causes an auto-immune response. The main cause being leaky gut.

Bone Broth:

  • Good for your gut. The gelatine helps seal these holes in the gut lining. When there is a lot of gelatine in your diet you also need less meat - that is a good thing. Too much meat in the diet is not ideal.
  • Very easy and economical to make. Bones are super cheap and great way of getting quality gelatine. It is easy to make and it tastes great. It is also packed with the amino acid glycine. This supports good liver function.
  • Also supports the adrenals and teeth. The gelatine aids kidney function as it can patch holes in the kidney tissue. It is packed with minerals calcium and phosphorous.
  • Is good for your health as it contains the bone marrow. Bone marrow is where the body manufacturers both red and white blood cells.
  • Is a nourishing tradition in many cultures. I was looking back though my Nana’s recipes last week and found this recipe for Brawn - the old fashioned named for bone broth.

Easy Bone Broth Recipe

1 shin of beef, 1 veal knuckle, bacon bones, a bunch of herbs, salt and cayenne, A whole bulb of garlic; cloves, separated, peeled and crushed

3 Tbsp. apple cider vinegar (organic, unfiltered) and sufficient water to cover the bones.

Cover with water, bring to the boil. then reduce the heat setting to low.

Allow the stock to cook for a minimum of 6 hours and up to 24 hours (depends on size of bones, chicken less, beef more). The longer the bones brew the better! Remember to keep topping up the water you do not want it to go dry.

Turn off the crockpot and allow the stock to cool slightly.

Strain the stock through a fine mesh metal strainer and throw away all the debris.

Place the cooled stock into glass jars for storage in the fridge (for up to a few days) or pour into freezer-safe containers for later use.