The use of bone broth is not only historical but also highly  beneficial for gut and bone health to name but two.

For starters, it is associated with collagen, a structural protein found in skin, cartilage and bone. When boiled, like we do at Freed Broths for an extended period 24 hours the collagen in connective tissue is broken down into gelatin.

Gelatin is the most abundant protein in bone broth. Once in the digestive tract, gelatin is able to bind with water which is key to a healthy gut.

Gelatin, together with other amino acids found in bone broth, aids in conditions such as inflammatory bowel disease.

Consuming 300ml of  broth has been shown to heighten plasma levels of glycine and proline necessary to form collagen.

Supplemental collagen improves hydration, appearance of wrinkles and overall elasticity in human skin.

Very importantly collagen also increases bone mineral density. Thus aiding in pain relief, stiffness and joint function in patients with osteoarthritis.

Bone Broth distinguishes itself from stock due to its lengthy cooking time, ensuring the maximum extraction of beneficial collagen and minerals.

a Culinary fortifying base for sauces, soups, stews and risottos or simply sipped as a restorative!