Bone Broth Benefits

If you aren’t making your own bone broth (stock) you should start. Not only are the health benefits unbelievable, it is also very cheap. If you have bones as leftovers you can use them. If not you can buy bones cheap.

Making stock is easy! Throw the bones in a pot add water, a splash of vinegar to pull the minerals out of the bone, and seasonings if desired. Simmer for several hours – five hours will do, overnight is great. You can do it on the stove or in the crock pot. The easiest way is to throw the bones from your meal in after dinner and let it slow cook.

What’s in real bone broth?

Calcium
Phosphorus
Magnesium
Potassium
Sulfate
Fluoride
Collagen
Chondroitin sulfate
Hyaluronic acid
Glycine
more…

The amount and types of substances in your bone broth will depend partly on the types of bone you use. Bone marrow and cartilage provide the most beneficial ingredients.

Bone broth is good for

Joint health
Asthma
Cancer patients
Immune system
Cold, flu, sore throat
Digestive problems, including inflammatory bowel disease
Many other health conditions

Unlike most stocks, broths, and soup bases you can buy at the store, homemade bone broth does not contain MSG and you control the sodium level. Store-bought broth and stock typically does not have all of the nutrients and health benefits of homemade.

You can use it to make soups, sauces, cook rice, or even sip it as a tea.

I recommend reading the following pages for more in-depth information on the health benefits of bones broth:

Homemade Supplement & Super Food: Bone Broth

Traditional bone broth in modern health and disease

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  1. Have you actually measured the Ca, Mg, P, and K amounts in broth? What\’s your evidence for the claimed nutrient levels?

  2. Dear Anonymous, No, I have not measured the amounts of anything in my broth. I do not have a lab or access to a lab to do so. You asked: \”What\’s your evidence for the claimed nutrient levels?\” I think you need to reread the post. There is nothing in there about any specific levels of anything, nor would I try to give those levels. That will be different on a case to case basis, depending on the quality of your ingredients and your method of making the broth. However, I did provide a couple of links for those who wish to delve deeper into the subject.

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