Making bone broth is a timeless tradition and conscious way to use up the whole animal, maximising all of the beneficial nutrients. Made by slowly simmering bones and joints in water, often with the addition of vegetables and herbs to create a clear, protein-rich liquid.
Bone broth is used across many traditions as a go-to for comfort and restoration when feeling under the weather. Think Japanese ramen, Welsh cawl and Jewish chicken soup.
Collagen are structural proteins found in skin, cartilage and bone which release during the cooking process. Oral ingestion of collagen has been shown to improve the hallmarks of ageing in the skin including improved hydration and increasing the collagen synthesis in the skin itself.
Collagen breaks down into a number of beneficial amino acids including glutamate and glycine, which work to support tissue repair and maintenance throughout the body.
Glutamine supports gut integrity and repair which in turn can help to maximise nutrient absorption and create optimum gut based immune function. This is especially useful for those suffering with intestinal permeability (‘leaky gut’) IBS or inflammatory bowel disease.
Glycine has many roles throughout the body including as a neurotransmitter in the central nervous system, regulation of immune function, digestion and absorption of lipids and lipid soluble vitamins via bile acid conjugation. It also has anti-inflammatory, anti-oxidant and immunomodulatory effects.
If making your own bone broth isn’t for you, there are various pre-formed options available including pastes, tasty drinks and flavourless powders.
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