Bone broths made properly contain much more than the gelatin. The major constituents of bones and bone broth are cartilage, the amino acids glycine and proline, collegene, gelatin and minerals. When making bone broths always add a couple tablespoons of vinegar per quart of water. This will keep the solution acidic which will allow better extraction of these constituents from the bones. Quality bones are recommended, such as those from organic free range meats. Place the bones in a stock pot and just cover with cold water and add the vinegar. Heat the stock very slowly, gradually bringing to a boil, then reduce the heat and simmer at least 6-12 hours (longer is even better). Properly prepared broth will cool to a rubbery, jelly-like consistency due to the high gelatin content of the collagen. It can be reheated and used as a nutritious drink or base for soups and gravies. The broth will keep for about 5 days in the refrigerator or for months in the freezer. These bone broths contain important amino acids, highly absorbable minerals and a generous quantity of gelatin. Basically, collagen is the same as gelatin. Collagen is the form found in the body and gelatin refers to extracted collagen that is used as food. Most commercial gelatin products are made from animal skin and often contain some form of the toxic MSG. Gelatin in the bone broth can help heal the mucus membranes of the gastrointestinal tract in cases of inflammation such as irritable bowel syndrome and leaky gut syndrome. It also helps maintain a healthy digestive system. Also, extracted into the bone broth is the many constituents of cartilage - one of these being chondroitin sulfate. The chondroitin sulfate is a structural component of cartilage and also improves inflammatory conditions of the gastrointestinal tract. it is a very healthy habit to regularly incorporate HOME MADE bone broths into the diet. youtube/watch?v=3qBLsGUchvA
Posted on: Fri, 30 Aug 2013 13:40:00 +0000