B Well, B Fit, B Happy

The 3 B's – by Sheri Myers
Fokus Pilates Studio
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Beauty and the Broth

“Beauty and the Broth”

For centuries, broth made from the bones of animals has been used for food, health and medicine. Mention of the medicinal use of chicken soup (bone broth) goes back to the 12th century when the Egyptian physician Moses Miamonides prescribed it as a remedy for colds and asthma. The gelatin in bone broth was popularized during the Victorian Era as an ingredient to make gelatin desserts. In 1845 the industrialist Peter Cooper obtained a US patent for powdered gelatin. Practitioners of Chinese medicine have used bone broth to support the digestive system, as a blood builder and to strengthen the kidneys. The marrow of bones is considered to nourish and sustain ‘jing’, meaning “the reservoir from which we draw energetic sustenance during our entire lives”.

So what is bone broth? Basically, it’s a homemade stock made from animal bones. I know, sounds gross… But it’s the real deal!!! Chickens, turkey, beef, lamb, pig, you name it, nutrient rich broth is derived from what you thought was a disposable remnant of a meal. But the truth is that the good stuff is in the bones! Collagen, amino acids, glycine, proline, glucosamine, chondroitin, and gelatin are the majority of the goods that when extracted can then be ingested and provide noticeable and reparable results. For example, gelatin, which is a form of the coveted collagen, can not only improve skin elasticity and wrinkles and support hair and nail growth but can also help digestion and gastrointestinal disorders. Glucosamine has been known to support the structure and function of joints and both glucosamine and chondroitin have both had success in providing relief of some cases of osteoarthritis. All of these elements have also been shown to support bones, joints and reduce inflammation throughout the body.

To make the broth, the bones are simmered in water for hours or even days. Many broth preparers will add vegetables such as onion, garlic, celery or parsley to flavor it. The simmering of the bones allows the extraction of the many nutrients mentioned above. Once prepared, the broth should be jarred and frozen or refrigerated until consumption and heated only slightly in a sauce pan before serving. Overheating can potentially negate the nutritional elements and microwaving is discouraged entirely.

The broth craze is not a new fad nor is it losing any steam! If you have the time, make it at home using bones from animals raised with integrity – organically and humanely treated. If you don’t have the time, it’s becoming more and more available either online, in restaurants or at local markets. Try Healing Mama’s Bone Broth. Small batch beef and poultry broth made locally with love. Contact Jody at jody.reis@gmail.com to order or for more information. Love your broth!

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