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The Healing Benefits of Bone Broth (for gut and joint health)

posted Mar 5, 2015, 2:15 PM by Web Master   [ updated Apr 16, 2015, 5:54 PM by Robert Chandler ]
Bone broth is good for your immune system, helps heal your gut lining and is a rich source of nutrients.

Bone broth contains a variety of minerals in an easily absorbed form including Collagen and other anti-aging, joint-healing nutrients, glucosamine and chondroitin.

Read the full article here: http://thenutritionwatchdog.com/bone-broth/
Article & recipe source by Mike Geary (The Nutrition Watchdog

Recipe:

Ingredients:
  • 3-4 pounds of beef marrow bones and knuckle bones (you can also use leftover chicken bones or turkey bones from a whole bird. Other useful additions are collagen-rich oxtail, and chicken feet are one of the richest sources of beneficial collagen, but hard to find)
  • 1/2 c of organic apple cider vinegar (the vinegar helps extract minerals from the bones)
  • 4 to 5 quarts of water
  • 4 stalks of celery – rough chop
  • 4 carrots – do not have to peel – rough chop
  • 3 onions – do not have to peel – rough chop
  • Parsley
  • Garlic
  • Sea Salt to taste (at the end)
  • Whole black peppercorns

Instructions:
  • Add all the bones to a large stockpot
  • Add water and vinegar to pot till bones are completely submerged. Let sit for 1 hour to allow vinegar to start working on the bones.
  • Add in carrot, onion and celery to pot.
  • Bring pot to a boil and then turn down to a simmer.
  • Once you are at a simmer you will want to skim any scum off the top of the pot (scum does not always form).
  • You will want the mixture to simmer for at least 24 hours (long simmer time is essential for a good bone broth!), adding water as needed to cover the bones.
  • During the last 30 minutes to an hour add in the parsley, garlic, handful of salt and whole black peppercorns.
  • Once the broth is finished, let it cool then drain it, making sure that any vegetables or bone have been removed.
  • Add sea salt to taste and drink both as is, or store in fridge for a week or in a freezer up to 6 months.



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