Bone broth nutrition: Health advantages of homemade stock

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When it comes to stocks and broths, this appears everything old is completely new again.

For years home cooks made “stock” simply because knew it turned out packed with flavour, and presumably basically because they wouldn’t be seen dead using cubes or powders.

The wellness movement is pushing the goodness of broth – essentially, the boiling from animal bones and connective tissue, sometimes for approximately one half a day.

It’s a star on the paleo movement and super-hip broth bars are even sprouting up in cities worldwide.

What are often the benefits of bone broth?

Bone broth fans tout getting a remedy for colds and flu, plus a preventer of everything from chronic illnesses and auto-immune disorders to digestive distress and in many cases some cancers.

Certified nutritionist Emma Sgourakis says the magical consider bone broths stands out as the amino acid glycine, contained in the gelatine used in connective tissue.

Emma, who runs The Nutrition Coach, says glycine is anti-inflammatory, hydrating, can heal damaged intestinal lining (“leaky gut” syndrome) and could be useful in combating acid deficiency with the stomach (hypochlorhydria).

How to help make bone broth

Emma recommends using cuts good for cartilage, tendons and ligaments that are important, in addition than the bone.

Ideally it got to result in a good “rubbery – gelatinous broth”, rather than “bone broth”.

Emma suggests cuts along the lines of oxtail, neck, beef cheeks, oyster blade, chicken feet, necks and wings.

Cooking a broth more than three or four hours “damages the glutamine and various other amino acids, and degrades nutrients”, she says.

Testing those health claims

Accredited practising dietitian Lisa Donaldson acknowledges bone broth’s new-found acceptance, but says there may be “little evidence supporting the health advantages of bone broth beyond the battery life of stock or soup, simply because of the limited research with this area”.

“Bone broth is perfectly safe to nibble on,” she says.

“However, it is really not a cure-all drink and cannot be consumed at the expense of other nutritious foods or food groups.”

Lisa, of the Dietitians Association of Australia, says broths, soups and casseroles set with vegetables is usually enjoyed year long, and can all be a beneficial strategy to boost your veggie intake.

As many different soups, stocks and broths, you have to look at the salt content, the need a reduced-salt diet.

If you are looking to consume bone broth, include becoming a part of a healthy diet that makes a speciality of wholefoods – such as vegetables, lean meats, fresh fruits, wholegrains, healthy fats and dairy/dairy alternatives.

Bone broth recipes to try

Written by Mike Bruce.