Bone Broth

Bone Broth

Bone broth is really just stock that’s been cooked for a long time. We now know that slow-cooked bones are a great source of collagen (as is slippery elm) for beautiful skin, hair, nails and teeth, and guard against a leaky gut by sealing up the holes causing the ‘leak’. People also report that bone broth helps reduce allergic symptoms, improves a struggling immune system, improves brain health, and helps reduce cellulite by improving connective tissue.

Too much of a good thing? Have you been diagnosed with an autoimmune disease, or suffer with migraines, brain fog, severe mood swings or nervous tics? If so, then bone broth may not be for you. Also, children with nervous system disorders such as ADD, ADHD and autism spectrum disorder, should not drink long-cooked bone broth. There have been many reports of seizures after drinking bone broth, even just a small amount.

Cooking bones for a long time creates very high levels of glutamine, so if you have leaky brain—as those with leaky gut often do—high amounts of glutamic acid/glutamine can trigger seizures if you’re prone to them. Autoimmune issues usually means leaky gut, and leaky gut means leaky brain, and leaky brain means glutamic acid sensitivity.


Bone Broth Recipe:

1kg organic beef or lamb bones; or chicken or turkey carcus; or fish frames

1 onion

2 celery stalks, roughly chopped

1 large carrot, roughly chopped

1 tbsp apple cider vinegar

Method: Pop the chicken carcass, fish frame or beef bones on a baking tray at a high temperature of around 230°C. Roast until the bones are brown, almost too brown. This takes around 30 minutes.

Now you’re ready to boil the bones. Place them in the heaviest, biggest stockpot you have, along with your veggies. Don’t leave behind the crisped brown or stuck bits on the bottom of the baking tray; loosen them with a little water and a metal spatula, then add those to your stockpot too. These are some of the most flavoursome bits. At this stage, add whatever aromatics you like, but keep it simple. Things like black pepper, bay leaves and celery leaves work well, or just use the veggies.

Add enough filtered water to just cover the bones, then add the vinegar. Let the pot sit on the stove without heat for about 20 minutes. This lets the acid from the vinegar go to work on the bones, making their nutrients more available.

Bring to a rapid boil, then drop to a simmer and cover. How long you simmer it can vary, depending on how deep you want the flavour, and how much time you’ve got. Fish broth really only needs 30 minutes; chicken broth about two hours; whereas beef stock can be simmered anywhere from 1-2 hours. Cool slightly in the pot then get ready to strain. Remove all the scum and impurities floating on top, then use a fine colander to strain. Use in the next day or two, or freeze in 1 litre containers for up to 3 months.

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