There was a time when soup broth was made fresh with vegetables, herbs, meat and the bones from the animal. As soup became a canned convenience food, bones were often left out of preparation. Today, bone broth has made a resurgence for important health reasons, including supporting the structures of the musculoskeletal system. Naturopathic provider Jacob Wolf, ND, LAc, Dipl OM, shares how this trendy broth is beneficial:
While it is not possible to know the exact measurements of each nutrient contained in bone broth (every batch is different depending on ingredients), we do know it contains a wide variety of nutrients. In preparing bone broth, you are simmering animal bones and connective tissue, which are rich in calcium, magnesium, potassium, phosphorus, zinc and other trace minerals that our own bones rely on to maintain strength. During cooking, the collagen found in bone and connective tissue transforms into a gelatin and releases amino acids into the broth. Amino acids (AA) are the building blocks for proteins that help form muscles, other tissues, and facilitate cellular activity in the body. For example, the AA glycine is used by the body to form tendons and ligaments, which support joints. Another AA, arginine, reduces inflammation. Bone broth also contains glucosamine and chondroitin, both of which are associated with healthy bones and joints.
You can use bone broth as a base for soups and entrees, as a marinade, or depending on how it’s seasoned, you might enjoy sipping it as a hot drink. There isn’t a specific recommendation for drinking bone broth. You can even make wholesome bone broth at home with simple ingredients using a stovetop, slow cooker or Instant Pot. Bone broth is not necessarily good for everyone, so check with your naturopathic practitioner about adding it to your ongoing health-building strategies.