Bone Broth
Bone Broths are found in culinary traditions throughout the world.
Preindustrial societies across the globe have always placed particular and special emphasis on the preparation of the whole animal – and that includes emphasis on using bones for making broth.
In Asia, emphasis is placed on stocks and broths made from fish and fish bones, as well as beef bones for popular soups like Korean bone soup. In Europe, stocks and broths have become the foundation of cooking and are used in not only making soups and stews, but also for preparing reductions, sauces and for braising vegetables and meats.
What’s the difference between broth, stock and bone broth?
In traditional foods circles, you’ll hear a lot about broth, stock, and bone broth – and they’re typically used interchangeably. Bone broth, broth, and stock are built on the same basic foundation: water, meat or bones (or both), vegetables, and seasonings.
As it cooks, the liquid is typically skimmed (although this is not necessary since the foam that rises to the top of the stock pot – off-putting as it is – is rich in protein) and eventually the solids are removed by straining the stock with a fine-mesh sieve or reusable coffee filter.
· Broth is typically made with meat and can contain a small amount of bones (think of the bones in a fresh whole chicken). The broth is typically simmered for a short period of time (45 minutes to 2 hours). It is very light in flavor, thin in texture, and rich in protein.
· Stock is typically made with bones and can contain a small amount of meat (think of the meat that adheres to a beef neck bone). Often the bones are roasted before simmering them as this simple technique greatly improves the flavor. Beef stocks, for example, can present a faint acrid flavor if the bones aren’t first roasted. Stock is typically simmered for a moderate amount of time (3 to 4 hours). Stock is a good source of gelatin.
· Bone Broth is typically made with bones and can contain a small amount of meat adhering to the bones. As with stock, bones are typically roasted first to improve the flavor of the bone broth. Bone broths are typically simmered for a very long period of time (often for 8 hours, and sometimes in excess of 24 hours), with the purpose being not only to produce gelatin from collagen-rich joints but also to release a small amount of trace minerals from bones. At the end of cooking, the bones should crumble when pressed lightly between your thumb and forefinger.
Why Bone Broths Are Good for You
Bone broths are extraordinarily rich in protein, and can be a source of minerals as well. Glycine supports the bodies detoxification process and is used in the synthesis of hemoglobin, bile salts and other naturally-occurring chemicals within the body. Glycine also supports digestion and the secretion of gastric acids. Proline, especially when paired with vitamin C, supports good skin health.
Bone broths are also rich in gelatin which may support skin health. Gelatin also supports digestive health .
And, lastly, if you’ve ever wondered why chicken soup is good for the cold, there’s science behind that, too. Chicken broth inhibits neutrophil migration; that is, it helps mitigate the side effects of colds, flu and upper respiratory infections Pretty cool, huh?
From the Nourishedkitchen.com
What Is the Nutritional Value of Bone Broth?
Well, it’s hard to say. The nutritional content of bone broth varies greatly, and changes based on recipe, type of bones, ingredients, and cooking time. The USDA Nutrient Database states that 1 cup of homemade chicken or beef stock ranges from 31 to 86 calories, 0.2 to 2.9g fat, 4.7 to 6g protein, and varying amounts of calcium, iron, potassium, and other minerals.
Proponents of bone broth state the protein collagen, gelatin, and amino acids such as glycine, glutamine, and proline are what promote joint healing and gut health. However, these aren’t nutrients typically measured or assessed in food analysis. And remember, the amounts of these will also vary among broths and cooking methods.
Does It Help Gut Health?
New research continues to suggest that there is a link between our gut microbes and overall health, and this has triggered an interest in eating to restore the intestinal linings and microbe balance. Gelatin and amino acid glutamine in bone broth are suggested as two ways to naturally heal the gut lining. However, there is little to no evidence that compounds in it can improve gut health or digestion.
How About Joint Health?
Collagen is a major component in bones, muscles, cartilage, ligaments, tendons, skin, and even blood vessels, and most will agree that bone broth is a good source of collagen and its components.
Immunity
Your grandmother may have been ahead of her time when she told you to eat chicken soup to get well because there’s actually some research to back this home remedy. Bone broth (that homemade chicken soup is made from) appears to have some anti-inflammatory and immune-boosting effects in the body. In fact, studies suggest that consuming chicken soup reduced mucus better than other hot liquids and inhibited white blood cells associated with inflammation. But were these effects seen from drinking a warm, protein-rich liquid or specifically from the chicken bone broth in that liquid? We really don’t know.
Detoxification
“Detoxing” has a range of meanings these days, but for many, it means cutting out the chemicals, preservatives, and toxins, and using food to restore the body.
Taken from CookingLight.com