I remember as a young girl before I could even reach the kitchen counter, I would be mesmerised watching my mother cook. There was always one consistent element that is almost always missing in our modern kitchens.
That element was a huge pot constantly simmering and steaming away for days on end. I am of course talking about bone broth (or stock - as it's often called).
Bone Broth is an essential part of all cuisines
In pretty much any traditional cuisine from any part of the world, stock has been of primary importance in the kitchen. And for good reason - it's delicious! It adds a deep warmth and fullness of flavour to soups, sauces and many dishes - and can even be drunk as a warming cup-soup. It has that elusive wholesome 'umami' taste that professional chefs are always hunting for.
But surprisingly taste is not the most important thing about bone broth. It was common knowledge in decades past, and it seems science is catching up to the fact that bone broth is extremely nutritious too.
It contains a huge range of healing compounds. Nutrients like collagen, proline, glycine and glutamine as well as chondroitin sulphate and glucosamine - ingredients that you may have seen on pricey skin and joint health supplements. I believe my youthful looking skin is thanks to years of having my mum’s daily bone broth soup.
Health Benefits of Bone Broth
Sally Fallon of the Weston A. Price Foundation, who's a big proponent of wholesome nutrition explains that bone broths contain minerals in forms that your body is easily able to assimilate. Vital minerals such as calcium, magnesium, phosphorus, silicon, sulphur and many others.
In most traditional cuisines, bone broths are frequently consumed in larger quantities in the winter. Ever have your grandma make you chicken soup when you were suffering from a cold? Well for good reason! Researchers at the University of Nebraska Medical Centre found that the amino acids in chicken broth reduced inflammation in the respiratory system, boosted the immune system and improved digestion. There's deep wisdom in traditional cooking!
Not all broth is made equal
Sadly nowadays it's rare to see real stock being used. It's incredibly time-consuming to prepare. It needs to be cooked for many hours - hence the constantly steaming pot in my mother's kitchen! Also, bone broths have largely been replaced by stock cubes - which are full of questionable fats, flavour enhancers, colouring, preservatives and loads of salt.
There has to be a better way right? With the demands of our modern lifestyle, we simply don't have the time to spend 12 hours minding a stock pot every week. So at Ginger & Parsley, we've decided to offer this delicious nutrient powerhouse to our customers. We make the real deal - no flavour enhancers, preservatives or any other unhealthy ingredients in sight. We use only Organic meat and bones along with lots of Organic veggies to distil all their wonderful flavours and nutrients into the broth - ready for you to enjoy at your convenience. We can't wait to add some warmth and wholesome goodness to your cosy winter evenings at home!
To celebrate we've got an exciting offer coming up! So sign-up to our newsletter for the first one to know about it.
Bone broths really are incredibly nutritious - and there are many studies showing that right now. Here are some articles and papers about bone broth and the benefits of the many nutrients it contains:
- Borth is Beautiful - www.westonaprice.org/health-topics/food-features/broth-is-beautiful/
- Why Broth is Beautiful: Essential Roles for Proline, Glycine and Gelatin https://www.westonaprice.org/health-topics/why-broth-is-beautiful-essential-roles-for-proline-glycine-and-gelatin/
- Chicken Soup for a Cold https://www.unmc.edu/publicrelations/media/press-kits/chicken-soup/
- Chicken soup inhibits neutrophil chemotaxis in vitro https://www.ncbi.nlm.nih.gov/m/pubmed/11035691/
- N-Acetylglucosamine for Treatment of Inflammatory Bowel Disease https://www.naturalmedicinejournal.com/journal/2015-04/n-acetylglucosamine-treatment-inflammatory-bowel-disease
- 24-Week study on the use of collagen hydrolysate as a dietary supplement in athletes with activity-related joint pain https://www.ncbi.nlm.nih.gov/pubmed/18416885
- Gelatin tannate reduces the proinflammatory effects of lipopolysaccharide in human intestinal epithelial cells https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3358810/
- Serum laminin and collagen IV in inflammatory bowel disease https://www.ncbi.nlm.nih.gov/pubmed/14600124
- Oral supplementation of specific collagen peptides has beneficial effects on human skin physiology: a double-blind, placebo-controlled study https://www.ncbi.nlm.nih.gov/pubmed/23949208
- Effects of orally administered undenatured type II collagen against arthritic inflammatory diseases: a mechanistic exploration. https://www.ncbi.nlm.nih.gov/pubmed/12837047
- Reversal of abnormal collagen production in Crohn's disease intestinal biopsies treated with regenerating agents https://www.ncbi.nlm.nih.gov/pubmed/14684581
- Glycine administration attenuates skeletal muscle wasting in a mouse model of cancer cachexia https://www.ncbi.nlm.nih.gov/pubmed/23835111
- Amino acids and their significance for Anti-aging http://www.aminoacid-studies.com/areas-of-use/anti-aging.html
- The effect of oral collagen peptide supplementation on skin moisture and the dermal collagen network: evidence from an ex vivo model and randomized, placebo-controlled clinical trials - https://www.ncbi.nlm.nih.gov/pubmed/26362110
- Collagen hydrolysate for the treatment of osteoarthritis and other joint disorders: a review of the literature - https://www.ncbi.nlm.nih.gov/pubmed/17076983