Why Bone Broth?

Why Bone Broth?
– It is full of minerals
-It fortifies the immune system
-Enhances the digestion by healing the gut lining
-It nourishes joints, tendons, ligaments, skin, mucus membranes and bone
A well-made bone broth will give your body lots of different minerals.  Phosphorous, magnesium, sodium, potassium, sulfate, and fluoride will all be absorbed by your body in a way that it understands.  NOTE: In order to pull all of these vital minerals while you’re cooking the broth you will want to add an acid like apple cider vinegar to the water.
Bone broth is also good for your skin because it makes it supple. Cellulite doesn’t come from carrying excess fat it comes from a lack of connective tissue and the smoothness of skin comes from an abundance of connective tissue. Collagen-rich bone broth will supply your skin with what it needs to support itself.
How do you make it and with what?
When collecting bones, go for variety.  The marrow found in bones is either yellow marrow or red marrow.  Yellow marrow is found in the middle portion of long bones where fats are stored.  Red marrow is found in flat bones like hip, sternum, skull, ribs, scapula, and vertebrae.  Red marrow is valuable because it is where blood stem cells are found.  When you drink broth with good red marrow you’re drinking the stem cells that build you strength and support your immune system.
You can use an assortment of different animal bones.  Make sure that all the bones are sourced from animals that are organic and grass-fed or pastured and free-range.  You can purchase bones ready to cook at places such as Whole Foods, or you can collect bones from meals and store them until you have enough.
Cooking Instructions
1. Place bones (chicken or beef) into a large stock pot and cover with water.  Fill the pot with filtered water to boil.
2. Add two tablespoon of apple cider vinegar to water prior to cooking, as this helps pull the nutrients from the bones.
3. Heat slowly and bring to a boil.  Remove any scum as it rises then reduce heat to simmer for at least 6 hours.
4. Cook long and slow. Chicken bones can cook for 6 to 48 hours and beef bones can cook for 12-72 hours.
After cooking, the broth will cool and a layer of fat will harden on top. This layer protects the broth beneath and you should only discard this layer when you are about to eat the broth.  You should consume the broth within one week or freeze to use later.


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