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Why You Should be Drinking Bone Broth


Why you should be drinking bone broth

By Sally O’Neil, Editor in Chief


There’s a new trendy beverage filling mugs across Australia and health experts are singing its praises. So what’s this magical elixir? Bone broth. It’s been considered a healing tonic in many cultures for thousands of years, but like most things in health, we’re turning back the clock and looking at old ways of dealing with new health concerns.

Here’s why you should be drinking bone broth:

1. Digestive Support

The gelatin in the bone broth (found in the knuckles, feet, and other joints) helps seal up holes in intestines which has been shown to help cure chronic diarrhea, constipation, and even some food intolerances.

 

2. Beautiful hair, skin + nails

Skip the supplements and drink bone broth – it’s a rich source of collagen that not only plump your skin, but  can make your hair, and nails look just as radiant.

 

3. Improved Sleep

The glycine in bone broth has been shown in several studies to help people sleep better and improve memory.

 

4. Boost your immunity

Thanks to the high concentration of minerals found in the bone marrow, broth can help strengthen your immune system. (hence why people used to reach for chicken soup when they got sick!). A Harvard study showed that people with auto-immune disorders experienced symptom relief when drinking bone broth, with some achieving complete remission.

 

5. Increased energy

It’s time to skip your morning latte – regular drinkers of bone broth swear by the energy boost.

 

6. Healthy joints

You can even skip the glucosamine supplements (often recommended when you workout) to help with joint pain, but it turns out that bone broth is naturally packed with it too!

 

7. Strong bones

The nutrients from the bones (notably phosphorus, magnesium, and calcium) is drawn out into the broth through the cooking process, leaving you with the essential building blocks for healthy, strong bones.

 

Broth Basics:

Making a bone broth is simple: head to your local butcher and ask for…you guessed it, bones. Cram them all into a stock pot with whatever vegetables and herbs you have laying around, cover with water and boil on low for 24 to 72 hours (I know, it’s a SLOW process).

If you can’t be bothered to wait the achingly long time to brew your own, you can buy it from specialist butchers or health food stores. My favourite (because I hate cooking anything that takes over 20 minutes) is from 1888 Certified in Sydney (pictured). Their meat is locally and sustainably sourced, and the broth is made fresh on-site. Hella-conveniant + healthy. My two favourite things.

 

the fit foodie

About Sally O'Neil - Editor in Chief

Sal is on a mission to prove that healthy and nutritious doesn’t have to be boring – and that even while staying in shape you can have your cake and eat it too. After losing 14kg from adopting a healthier lifestyle, she shares her journey with others on The Fit Foodie Blog. She also writes for national health magazines, has launched a range of Protein Ball Mixes: Fit Mixes, and is the author of Love Move Eat (Bauer Media, 2017).

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