For starters, people have been making bone broth since the beginning of human kind. An ancestral tradition that almost disappeared in the 20th century with the introduction of the MSG laden Bouillon cube.

Yes, it has been part of the Paleolithic diet since man first lit a fire. During the middle ages, Europeans drank a restorative broth handsomely called the ‘restaurer’. And let’s not forget the Victorian era, the English loved sipping bone tea!

For main course, bone broth is associated with collagen, a structural protein found in skin, cartilage and bone. When boiled for an extended period of 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, alongside other amino acids, aids in conditions such as inflammatory bowel disease.

Consuming 300ml per day has been shown to heighten plasma levels of glycine and proline that are required to form collagen. Supplemental collagen improves hydration, elasticity and appearance of wrinkles in human skin.

However, very importantly collagen also increases bone mineral density and is effective in pain relieve, stiffness and joint function in patients with osteoarthritis.

Finally for dessert, bone broth takes a place of honor in most culinary traditions and renowned kitchens. Bone broth distinguishes itself from stock due to its lengthy cooking time for nutrient and collagen extraction, and is used as the foundation in sauces, soups, stews, risottos. ramens or simply sipped as a tasty restorative!

Good ‘n Wholesome!