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When prepared properly, this gelatinous substance is rich in healthy minerals, collagen, cartilage, glycine, and more.Click Here to Download the Recipe PDF Bone is mineralized collagen (hydroxyapatite + collagen); in fact, by weight, bone is nearly 25 percent collagen.1 In addition to collagen, bones are rich in osteocalcin (a compound that helps stabilize the mineral structure of bone), albumin, and alkaline phosphatase (an enzyme that helps neutralize bacterial endotoxin).Cooking bones in a stock can help liberate these nutrients, which are hard to get from other dietary sources.The marrow from bones has long been used to increase red blood cell count.2 (In the video above, we discuss how to cook the bones to get the marrow out prior to making the broth.) When cooked in a broth, beef knuckle bones, chicken and pigs’ feet, and fish heads release many glycosaminoglycans, gelatin-like substances that include keratin, hyaluronic acid, and chondroitin sulfate.2014 was considered by many to be the year of the gut.We learned that leaky gut is linked with belly fat, that gut bacteria imbalances are linked with obesity, and even that exercise and whey protein increase the health of the gut microbiome.With all this new science, we still need to get back to the basics in the kitchen to support gut health.Nutrient-rich bone broth has been a favorite staple by many functional medicine practitioners and primal nutrition experts.
I’ve been experimenting with bone broth on and off for the past six years, and have recently found the best strategy to get really thick, gelatinous bone broth.
Click Here to Download the Recipe PDF Step 1) Purchase organically raised beef marrow and rib bones, wild-caught salmon heads, and either chicken or pigs’ feet.
If you can’t get the feet, you can settle with knuckle bones, but I’ve found that pigs’ feet in particular really help get the broth thick and gelatinous.
Step 2) Cook marrow bones at 400 degrees for 35-40 minutes.
Pull out the marrow and eat or save and mix in a vegetable dish.