PERSONAL NOTE: If you are a vegetarian, vegan or a member of PETA, this article may not be for you….#justsayin
If you have ever heard of the term “collagen” then the neural networks within your brain may fire with images of beauty products, lotions and everything else that keeps your skin healthy, glowing and full of youthful vitality. But did you know collagen actually comes from bones, connective tissue (like cartilage) and the skin of mammals? While collagen is one of the most abundant proteins within our bodies, it also has multitudinous medicinal uses which have been used throughout the ages. There are even accounts of Ancient Egyptians using bone broth, and it has been common in Chinese cuisine and medicine for thousands of years. It’s the gelatin I tell you!
As it turns out, grandma was right! There are many benefits to drinking that brothy deliciousness so many of us have come to avoid as adults. But when you hear about what it does to your skin and even your waistline, you may be busting out grandma’s old cookbook… or you could just read further – we have an age-old recipe below (we’re efficient like that). Just remember, it’s going tibia OK (haha, get it?). But first, what are the benefits?
The Benefits of Bone Broth, Collagen, and All that Other Good Stuff
Bone broth is an amazing cure-all which fixes everything from sore throats to stomach issues. Bone broth is nutrient-dense, flavorful and can boost healing. Here is a list o’ benefits from Dr. Axe:
- treats leaky gut syndrome,
- supports people in overcoming food allergies,
- improves joint health,
- reduces cellulite,
- improves the immune system.
In short, as you simmer the bones, connective tissue and so on over several hours, the bones and ligaments releases healing compounds such as collagen, proline, glycine, and glutamine. Drink it up and all this glory goes right into your body. What about the benefits of collagen?
Collagen does the following:
- improves the health of skin and hair,
- reduces joint pains and degeneration,
- boosts metabolism,
- reduces cellulite and stretch marks (ingested and/or topical)
- strengthens teeth and nails.
Beauty, strength, what does bone broth NOT give us?
4 Day Bone Broth Fast
To do a 4-day broth fast using a 5-6 quart crock pot, you will need time and some ingredients. After all, the longer the broth simmers the better!
First of all, get real bones… none of the bullion cubes or packaged broth. I’m patellaing ya. You want to keep this as close to the source as possible. Hit up your local farmers market or make friends with City Butcher in Springfield, Mo – maybe they’ll throw you a frickin’ bone. I know… I’m so humerus…*crickets chirping*
Plan to start your broth with 2-3 marrow, feet, neck, or shank bones, and a piece of organ meat, such as the liver or the heart.
If you’re using chicken or turkey, choose either whole birds, or cuts such as thighs, backs, drumsticks, and necks that have the skin and bones intact; include the giblets if they’re available. You can also use the carcass from a roasted bird
If you’re using fish, include the entire head and all the bones.
If you’re using beef, then I like you.
Add the following to your crock pot (if you need one, I hear JJ has a good one from Pampered Chef):
- 3 – 4 quarts of purified water (hopefully you’ve installed an RO system from Cory).
- Celtic Sea Salt, 2-4 tablespoons (best to start low and adjust flavor as needed after cooking)
- A couple of tablespoons of either apple cider vinegar, organic balsamic vinegar or rice vinegar. This helps break down the bones.
- A little seaweed is good. This will increase the iodine composition of the broth. A couple of pieces of dulse or kombu, a sheet of nori, 4-5 pieces of wakame.
- You can add veggies and herbs like garlic, parsley, celery, onion, pepper, etc…but wait until the last 30 minutes to chuck it in.
Throw it all in the pot (minus the veggies and herbs), and bring to a boil. Once it is bubbling, reduce to a simmer. If you are cooking fish or chicken, simmer for 24 hours. If it is beef, best to make it 48.
During the first few hours of simmering, you may want to remove any impurities which float to the top. After it’s done cooking, strain out the pot and enjoy your broth!
If you do decide you want to use it as a three or four-day fast, here’s what you do:
- Bring the level of liquid back up to the original amount with fresh, boiling water each time you pull a mug from it
- Add a little Celtic Sea Salt, to taste
- Add a splash of vinegar if you like, to continue to demineralize the bone
- Add a sprinkle of seaweed from time-to-time, to keep the iodine and other trace minerals up in the broth
Voila! You have successful concocted your own bone broth bliss to be used for your own personal medicinal or beautification needs! You, Springfield, Mo, are welcome!
*holds up mug o’ broth*