Why Do I Still Recommend Bone Broth?

//Why Do I Still Recommend Bone Broth?

Why Do I Still Recommend Bone Broth?


‘Old News Can Be good News’

Bone Broth may be old news for some, but I thought there may be some people out there that haven’t heard about the benefits of Bone Broth.

One of my favorite subjects to share with people is how the diets of our ancestors were so much healthier than our modern diet.

They may not have had the science to know why, but our ancestors sure knew what they were doing. A great example is bone broth. There are broths made from the bones and joints of larger animals like Bison, Elk, Deer and, of course Cows. As well, there are broths made from the whole carcasses of chickens and turkeys and then there are broths made from the bones, heads and shells of sea foods.

There are Three Elements to a Nourishing and Medicinal Broth

They are dissolved bones, melted bone marrow and thoroughly dissolved cartilage. Each element has unique benefits.

Bone Marrow is the easiest to understand. 100% Nutrient Dense Fat! It is best to melt the marrrow slightly in your oven and then put it in a sicy soup.

Believe it or not your bones are biochemical “bank accounts” that store and release minerals and proteins that are essential to almost all of your body’s functions.

Your Bones Store and Release Minerals

Specifically, Calcium, Phosphorus, Magnesium, Sodium, Potassium, Sulfate, Fluoride and Boron.

All of these minerals, except Fluoride, are essential in significant amounts every day from our diets.

Calcium is necessary for healthy nerve conduction, muscle contraction, heart function, stable moods and hormonal balance as well a participating hundreds of enzyme reactions.

Phosphorus is essential to the activation and regulation of energy production and is essential to healthy the replication of our DNA.

Magnesium is essential in over 300 enzyme pathways and is necessary for the proper use of proteins and fatty acids. It helps your muscles contract and relax properly and ensures that we have healthy nerves.

Magnesium deficiency is the most common mineral deficiency in the developed world and a major factor in weakened immunity. Luckily people who regularly eat bone broth are absorbing 130 to over 2,500 percent more magnesium than people on a modern diet.

I could go on and on about the rest of the minerals, but I think I have made my point. The easiest way to get the most bio-available minerals, in the proportions of a living body, is bone broth. Think about it this way, we may be either putting money (minerals and proteins) in the bank or we are spending them, possibly to the point of an overdraft, weakening our whole bodies, especially your bones. Taking supplements with only a couple of bone nutrients like calcium and magnesium is, unfortunately, insufficient for maintaining or rebuilding healthy bones.

Sodium and Potassium are essential nutrient and also your primary electrolytes. Electrolytes help “pump” fluids in and out of cells, blood vessels and membranes and also ensure proper conduction in nerves, contraction in muscles and the release of signaling molecules like hormones and neurotransmitters. In an Ancestral Diet there is a sodium-potassium pump that occurs throughout the year that ensures the proper storage and release of Vitamin D.

Sulfur is also very essential to good health. It helps you build strong connective tissue like cartilage and membranes like your skin and fascia. Sulfur also helps with the production of many enzymes, immune system antibodies, hormones and even some of the B vitamins. Sulfur is also essential for your liver to detoxify itself and produce effective bile.

Bone Broth also Provides Collagen

the most important protein in your body

One quarter of your body’s protein is collagen and it keeps your bones strong, resilient and able to absorb the impacts of sports and falls. It is important to notice that people with brittle bones tend to focus on increasing their mineral intake, the substances that make your bones stronger but possibly more brittle. Without sufficient collagen, and an abundance of Vitamin D and Vitamin C these minerals cannot be deposited into your Bank Account bones. Think of collagen as the frame, or all of the lumber of a house, and the minerals as the drywall, doors and finishing touches that make a beautiful home.

The last and, in some ways, most important element of a good bone broth is dissolved cartilage. Cartilage is made of a group of intricate structures called Glycosaminoglycans or GAG’s. Now there is probably a joke about how you may think GAG’s may taste, but rest assured a good bone broth is delicious. One of my favorite GAG’s to speak of is N-Acetyl- Glucosamine or NAG. NAG has two very important jobs in your body.

First, it is essential for your joints to heal, especially from chronic inflammation like arthritis. Second, it is the primary molecule that makes up your mucous membrane, or the membrane that keeps you from digesting yourself. Have you ever thought about that? Humans can digest meat, we are made of meat (more or less) but we do not digest ourselves… This is because your body produces a mucous like fluid or film that coats your stomach and intestines. Cartilage is what dogs LOVE about bones!

Cartilage is a shock-absorbing structure in your body.

It has a necessarily small blood supply in order to keep it dense and strong. This is ensured by very specific enzymes that inhibit the growth of blood vessels. These enzymes have been shown to inhibit the growth of tumors and are now an accepted part of treatment. This has to do with Angiogenesis, which I will cover in another article.

It is important to cook a broth long enough to ensure the cartilage dissolves into the fluid and mixes in with the dissolved gelatin. It is important to know that cartilage is made up of the same substances that make up your mucous membrane, a membrane and substance that is, by necessity, indigestible. Once the cartilage is dissolved and dispersed something subtle and almost magical happens. The surface tension or thickness of the broth drops below that of your mucous membrane making it highly absorbable.

As well, the tendency of these molecules to attract and absorb water ensures that your digestive enzymes have maximum surface area to interact with all of your yummy broth and ensure that you will immediately begin assimilating the nutrients in the broth.

The integrity of your mucous membrane has almost unbelievable impact on your health.

A strong and well fed mucous membrane keeps you from absorbing the bad kind of chemicals, parasites, microbacteria and fungi (and their poop) into your blood stream. This membrane, with the support of your Lymphatic system make up the greater proportion of your immune system’s actual effort.
If this membrane breaks down you are at risk of developing Leaky Gut Syndrome, the suggested cause of all Auto-Immune disease.

So, there you have it!

A few of the reasons your Grandmothers or your ancestor’s Grandmothers almost always had a pot on the stove or Clay container over the fire making sure we had good broth and that we used all of the parts of the animals we eat.

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