Print By Elizabeth McMillan, Integrative Nutritionist | 09/16/2020

Top 6 Healing Benefits of Bone Broth PLUS Recipe!

Why is bone broth popping up everywhere?

Simply put, it’s because the health benefits of bone broth are so many, and it’s been around for hundreds of years. Yet we are still learning more about vast benefits.

First and foremost, homemade bone broth is excellent for speeding healing and recuperation from illness. You’ve undoubtedly heard the old adage that chicken soup will help cure a cold, and there’s scientific support for such a statement. It’s because it contains BONE BROTH, which will help you get better faster than any drug on the market.

Top 6 Healing Benefits of Bone Broth:

Boost Your Immune System
Healing Leaky Gut Syndrome
Help with food intolerances and allergies
Improve Joint Health
Reduce Cellulite’s Appearance & Improve Your Skin
Sleep Better
Prevent Osteoporosis and Strengthen Bones

Here’s a great recipe we found that you can make at home:

Bone Broth

Author: Wellness Mama, Serves: 16+

Ingredients

2 pounds (or more) of bones from a healthy source
2 chicken feet for extra gelatin (optional)
1 onion
2 carrots
2 stalks of celery
2 tablespoons Apple Cider Vinegar
Optional: 1 bunch of parsley, 1 tablespoon or more of sea salt, 1 teaspoon peppercorns, additional herbs or spices to taste. I also add 2 cloves of garlic for the last 30 minutes of cooking.
You'll also need a large stock pot to cook the broth in and a strainer to remove the pieces when it is done.

Instructions

If you are using raw bones, especially beef bones, it improves flavor to roast them in the oven first. I place them in a roasting pan and roast for 30 minutes at 350.
Then, place the bones in a large stock pot (I use a 5 gallon pot). Pour (filtered) water over the bones and add the vinegar. Let sit for 20-30 minutes in the cool water. The acid helps make the nutrients in the bones more available.
Rough chop and add the vegetables (except the parsley and garlic, if using) to the pot. Add any salt, pepper, spices, or herbs, if using.
Now, bring the broth to a boil. Once it has reached a vigorous boil, reduce to a simmer and simmer until done.
During the first few hours of simmering, you'll need to remove the impurities that float to the surface. A frothy/foamy layer will form and it can be easily scooped off with a big spoon. Throw this part away. I typically check it every 20 minutes for the first 2 hours to remove this. Grass-fed and healthy animals will produce much less of this than conventional animals.
During the last 30 minutes, add the garlic and parsley, if using.
Remove from heat and let cool slightly. Strain using a fine metal strainer to remove all the bits of bone and vegetable. When cool enough, store in a gallon size glass jar in the fridge for up to 5 days, or freeze for later use.