Health Self Improvement

Add Flavor and Nutrition to Meals With This!

Our Mama’s and Big Mama’s might not have known that adding this to food was making staple meals far more nutritious. The addition of these hard, inedible things were likely included for the extra flavor, and most of us probably just wished we could skip the gristle in our chicken soup, or go without clunky chunks in our greens.

Because we didn’t appreciate the inconvenience, we didn’t care much about the increased flavor after the influx of MSG-laden seasonings like Lawry’s (it might not be in the ingredients anymore, but the original recipe was loaded with it), and the additional nutrients weren’t a perk that many knew about to begin with, we got rid of one of the best things for us.

Next to fruits and veggies, this packs a powerful nutritional punch! What is it? Bones! Broth from bones is packed with nutrients, many of which you can’t get in high enough amounts from several other foods. It isn’t easy to access the treasure trove of nutriment bliss from bones, but it is definitely simple. Just cook them or cook with them.

Every cup of bone broth delivers balanced protein and other nutrients like glycine, glucosamine, gelatin, collagen, zinc, iron, and calcium, along with loads of flavor. You can use the broth for soups and stews, use it in place of water in various recipes, or just warm up a cup to sip on as easy ways to get bone broth into your diet.

Bone broth can be very helpful for:
-detoxing
-supporting gut health
-support of immune function
-recovery from surgery
-reducing joint pain
-providing electrolytes for the ill and for athletes, or just for daily benefits
-extra nutrients during pregnancy & breastfeeding
-healthy bones, teeth, hair, nails, skin
-providing additional nutrients to the young and old
-supports overall general health for everyone

Making bone broth takes a while, but it’s worth it. Making big batches at once, can minimize time usage. You can cook the bones on a regular stove or use a crock pot. Simply cook, on medium heat, neck bones, ox tail, turkey legs, whole chickens (legs are great), even fish spines and heads, etc. Add any seasonings you’d like. One hour will yield a good broth, especially from turkey and chicken legs, but you can cook them for about 4 hours or longer.

If you’re cooking chicken parts, go ahead and cook them on medium heat, after bringing it to a boil, for about an hour. Remove the pieces with tongs and remove the meat. At this point, there’s already a good amount of nutrients in the broth, but why not get all you can? Place the bones back into the pot/crock and cook for an additional 4-6 hours.

You deserve to be mo better!

Leave a Reply