Okay maybe not magical, but it’s pretty amazing stuff. It contains:
- The “spark plugs” you need to function: Minerals activate enzymatic processes needed to function well. Bone broth contains calcium, magnesium, phosphorus, silicon, sulfur and trace minerals in easily assimilated form.
- Nutrients that keep you moving, pain-free: Specifically, I’m talking about glucosamine and chondroitin, which support joint function. (You can often find expensive supplements featuring these two nutrients at health food stores) (source)
- Anti-aging components: Gelatin supports healthy digestion and strengthens hair, skin and nails. It also nourishes connective tissues, which helps to prevent premature skin sagging and cellulite. Broth also contains the amino acid proline, which is necessary for the production of collagen.
- Detoxification support: The amino acid glycine helps the liver with detoxification. Glycine is also essential for the production of glutathione, a powerful antioxidant that helps prevent premature aging
It’s budget-friendly, too. Not only is it inexpensive to make, regular consumption may reduce the amount of meat you need to consume for optimal health.
- 1 – 1.5 pounds of chicken, beef, lamb or fish bones
- 1 small onion, peeled and roughly chopped
- 2-3 carrots, chopped
- 1 stalk celery
- 1 ½ teaspoons unrefined sea salt, or more to taste
- 1 tablespoon vinegar for chicken bones, 1 tablespoon + 1.5 teaspoons for fish, 2 for beef (I use apple cider vinegar)
- enough water to cover the bones
- ½ teaspoon peppercorns, optional
- 2 chicken feet, optional (These are full of gelatin)
InstructionsNote: If you’re using meaty beef bones you’ll want to roast them in the oven at 350F for about half an hour before starting with step #1. It does wonders for the flavor.
1. Place one pound of chicken bones in a slow cooker with veggies, salt and peppercorns.
2. Pour in enough filtered water to cover the chicken.
3. Add 1 ½ teaspoons apple cider vinegar
4. Turn slow cooker on low and cook for the recommended amount of time:
Chicken bones: 8-24 hours
Beef bones: 8-72 hours
Fish bones: 6-24 hours
5. When desired, strain the broth and discard the bones, vegetables and peppercorns. Pour broth into jars and store in the fridge or freezer.