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6 reasons to give bone broth a try
- It’s tasty — and versatile. Use it for soups, rice or just drink it by the mugful.
- Collagen. It’s a beauty aid for healthy hair, skin and nails. And it strengthens connective tissues and joints.
- Amino acids. They’re easily absorbed in broth and build tissues, muscles and bones.
- Electrolytes. You’ll get key electrolytes, including calcium, potassium, sodium and magnesium.
- Vitamins, minerals and phytonutrients. Thanks to veggies and herbs.
- Digestive benefits. Bone broth has potential gut healing and anti-diarrheal properties.
Caution: Due to the potassium, sodium, protein and liquid content of bone broth, check with your healthcare provider before consuming if you have kidney disease.
How to make it
Bones (4 lbs) Beef, chicken, turkey or venison. Ask your butcher for organic or grass-fed.
Apple cider vinegar (3 tbsp) + a squeezed lemon. Acid helps pull collagen from bones.
Carrots (2, chopped). They’re a very good source of Vitamin A.
Celery (2 stalks, chopped). It’s a very good source of Vitamin K.
Onion (1 medium, chopped). You’ll get antioxidants and prebiotics.
2 bay leaves
1 bunch parsley
1 Tbsp salt
Water (2 quarts)
- Add all ingredients to your crockpot.
- Cook for 4+ hours on high (until the nutrients come off the bones).
- Enjoy. But be careful not to burn your mouth! And don’t be put off by a gel-like texture once refrigerated. That signifies a quality broth!