Bone broth can reduce pain

I often recommend bone broth to my patients who suffer with chronic muscle and joint inflammation. If you drink this for several days, the reduction in pain can be remarkable!

To make bone broth there a few essential components – a crockpot /slow cooker or a stainless steel/ ceramic stock pot and filtered water. The hardest item to find is a trusted butcher that will provide best quality bones/carcasses from organically grown grass fed animals.

Here are some reasons for everyone to invest in making bone broth -

  • Bone broth is a great source of minerals, collagen and gelatin, to support strong connective tissues and bones and beautiful hair, skin and nails.
  • Bone broth slowly and gently extracts the valuable nutrients from the bone, making it a dietary powerhouse.
  • Bone Broth can help anyone who experiences intestinal, immunological, inflammatory and autoimmune health conditions.

The connective tissue components in bone broth - gelatin, collagen and glucosamine are renowned anti-inflammatory nutrients to reduce joint pain and inflammation.

You will need:

1 x Organic marrow bone (thigh bone - the big one people get for their dogs)

Cut into 2 or 3 pieces and 1 chuck bone (a length of backbone which is desirable as it has more meat). It is best to try and get bones that have some meat still on them to add flavor to the broth. You may choose lamb, veal or beef. Organic chicken carcasses may also be used.

Bake in slow oven (250-300 degrees F or 120 – 150 degrees C) for approx. 30 – 40 minutes or until it smells well roasted.

Place in a slow cooker and cover with filtered water. Cook just below simmer slowly for 24 hours, cool, remove meat, and reserve meat in the refrigerator. Return bones to broth and keep slow cooker on lowest heat for a further 24 – 36 hours. Ensure water level is maintained throughout the extraction process.

Refrigerate broth to remove all solid fat from top of liquid to be used in other cooking. Marrow fat may be retained.

Strain the broth and use the liquid alone as a wholesome broth or you may choose to use the broth as a base for soup.

Remember to add the meat you have reserved to the completed broth.

To the broth, add a variety of in season vegetables to your taste. It is also most beneficial to add sea vegetables such as kelp or wakame.

Season to taste and I always encourage turmeric and cumin for their healing/restorative properties. Powdered is fine if not available fresh. Remember to add sea or pink salt, pepper and seasoning to your taste.

The broth or soup can be frozen for later consumption or you may choose to freeze some of the initial broth and use it for a different soup later.