Bone broth is an up and coming thing but is actually an ancient tradition that has been used for thousands of years by our ancestors!

So really, it’s not new. The funny thing about society now days is that we are always looking for the new and upcoming thing while leaving ancient traditions that actually worked behind. We then realize that the new food fads aren’t as effective as ancient traditions such as sauerkraut and other fermented foods, Soaking grains and preparing foods slowly.

WHY IS BONE BROTH SO GOOD?

Bone broth is loaded with nutrients. Minerals, healthy fats, collagen, glutamine, glycine and proline. The minerals that are extracted from the bones are easily absorbed by the body and the collagen from the bone marrow is one of the most healing nutrients for the gut lining, joints, and ligaments. It helps to nourish and strengthen the immune system. So when those cold winter months start to come on, consider making the bone broth soup to help avoid those nasty flues and colds.

And the best part?

It’s SO easy to make!

If you are wanting to heal your gut, strengthen your joints, get rid of allergies, and boost your immune system then go make friends with a butcher and have him save the bones for you. Get a mixture of different bones.

HOW TO MAKE BONE BROTH

Get any type of bones from an animal, chicken, goat, fish, cow etc.. you name it and you can make bone broth. The most popular are chicken and cow. Get about 3-4 big bones put them in a crock pot or if you have a big pot for the stove top then you can use that. Let it simmer for 24-48 hours. The reason you want it to cook that long is so you can have an extremely nutriment dense batch of broth. The less time you do it for the less nutrients you’ll get. I put some sliced onions and some type of acid such as lemon, lime, apple cider vinegar to help extract minerals from bones. You let it cook. It’s that simple.

After it’s done cooking it will store in the fridge fro up to 5 days. After that just throw it in the freezer. After it has cooled you want the broth to be like a jello texture. That’s when you know you have made an extremely good and nourishing batch of broth.

Be consistent.

It’s in the consistency and potency of the batches that you make that you will start to notice a difference in your health. It takes time. Be patient and eat other healing foods such as sauerkraut and other fermented foods.