What is Broth?
Broth – slow cooked bones and other connective tissue – is a gelatinous, nutrient-dense superfood. Easily digested, even when other foods are not, broth has been used in nourishing traditions the world over to heal and restore gut health.
In our modern environment of readily available, highly processed food, and growing rates of chronic disease, broths offer a welcome return to simple, effective supportive nutrition.
Who is Broth for? EVERYONE!
Everyone! It’s perfect for families looking for inexpensive, but nourishing food. It’s brilliant for active people from fitness newbies, gym-goers, cross-fitters and high-performing athletes and it’s ideal for most dietary philosophies (including Paleo, Keto, and Healthy Fat).
It’s nourishing properties can form the basis of a gut-healing protocol for sufferers of chronic disease and autoimmune conditions.
Some of the Nutrients in Broth:
Collagen holds the body together, plumps skin, lubricates joints, and builds mucosal barriers to protect the body from pathogens. Broths contain gelatine – a protein-rich, bioavailable form of collagen.
Proline is an anti-inflammatory amino acid which builds healthy cartilage.
Glycine is an anti-inflammatory amino acid, vital for wound healing. The liver requires it to produce the antioxidant glutathione.
Glutamine & Arginine keep the gut lining healthy and well equipped to heal in the face of constant challenge. They are known to relieve colitis. They also benefit brain health.
Threonine is a biogenic amine vital for keeping the gut lining in good health.
Bone Marrow is the nutrient dense component of bone that generates stem and blood cells.
Minerals, including: calcium, phosphorus, magnesium, sulphur, sodium and potassium.
Glycosaminoglycans (GAGs: including hyaluronic acid, chondroitin, glucosamine, chondroitin and keratan sulphate) are hydrophilic (water-attracting) proteins. They lubricate, cushion and protect cartilage and joints; support collagen and elastin production; benefit skin, hair, nails and the intestinal lining; and make up joint fluid – the body’s shock absorber.
GOT BROTH? GOT A MEAL!
Bone broth can be used in any cooking or baking that requires a liquid component. You can use broth as you would a stock. It is a perfect base for soups, stews and casseroles. You can makes dips and dressings with it. You can even use it in smoothies and baking!
It is also an excellent coffee alternative – learn more about BROTHEE here.
FOR A FAST & TASTY MEAL
Heat some broth, and add whatever ingredients you have on hand: a raw egg, some chopped meat or fish, chopped vegetables, fermented sauces (like soy, fish sauce, or coconut aminos), herbs and spices.
If you have a diary-intolerance, broth is an ideal replacement for making a creamy and delicious mash.
DON’T FORGET THE FAT!
You will find a lovely golden crown of fat perched on top of chilled or frozen broth. The fat is full of goodness: It helps the body to absorb vital micronutrients, it provides fatty acids to help regulate physiological pathways, and it adds flavour and mouthfeel. You can find out more about why fat (from a high quality, minimally processed food source) is good for you here.
Broth tastes best with the fat stirred through it, however you can scrape the fat layer off (while the broth is still chilled) and use it to saute or roast.