Hey all, just thought I'd post this here for people to try it out.
I've read nutrition blogs, books, posts and etc and everywhere I look, the virtues of bone broth is there. I've been saving up the bones from the meat I eat in a large ziplock freezer bag in the freezer (now I never buy boneless meat if I can help it) and made up a batch of bone stock yesterday. I had a mixture of pork, chicken and lamb bones that I just threw in a big pot, cover with water and add some malt vinegar (any acidic vinegar will do here, so you could use ACV if you want), and simmer for a long time. I try to get at least 24 hours cooking with my broth batches.
Apparently bone broth is rich in bio-available calcium (great for those who can't have dairy like me), magnesium, phosphorus, sulfur, fluoride, sodium and potassium, as well as collagen and hyaluronic acid, the presence of which promotes healing of wounds and healthy skin. I know that as a rosacea-sufferer, my skin can use all the help it can get to strengthen and heal itself from the p+p, inflammation and etc. Apparently it is also great for cellulite-reduction since it helps form collagen to support the underlying fat layers, so ladies listen up! lol. Collagen is also supposed to be super healing to the intestinal tract and glutamine, which is also found in bone broth, is the metabolic fuel of the cells in the small intestine which is why supplements like L-glutamine are sold for people with leaky gut syndrome.
Also bone broth is said to be a rich source of chondroitin sulfate, which is an anti-inflammatory substance, so rosaceans should see some benefit from that.
It really is the cheapest super-food you will ever make since for the most part you can use leftover bones from meals or buy soup bones for super cheap. You can also toss in vegetable scraps like the tops of carrots, ends and shavings and etc to get even more nutrients into the broth. Also, as long as the bones aren't disintegrating, you can keep reusing them for more stock! I didn't realize this and extracted the bones I threw away and washed them off to use again.
I like to drink mine straight up, it is rich and creamy and delicious. I just ground a bit of celtic sea salt in my cup for some extra minerals and taste. I guess because I used a myriad of bones as well as meat drippings and fat left over from the bottom of pans it turned out a cloudy yellow instead of clear, but tastes great anyway. I have also made some sushi rice in bone stock and it is so delicious I have to force myself to stop eating it. Of course you can use it to make heavenly soups too. I'm going to drink some every day and keep making more when I run out. It's like the poor man's super-multivitamin.
The books "chicken soup for the soul"- it is THIS chicken soup the books talk about, not that nasty processed boxed stuff with 'natural flavors' and 4 kinds of MSG. If you want to heal, go with long-simmered bone stock. Here are some articles and how-tos:
Anyone else make this?