Reasons to Try Bone Broth


From a healthy gut to improved immunity and stronger bones, this ‘superfood’ offers sundry benefits.

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A centuries-old healer in many cultures, bone broth is considered by many a cure-all potion and has been proven so through numerous scientific studies. A stock made primarily from the bones and connective tissue of animals or fish, bone broth is rich in healthy nutrients. Read on for why you should give it a sip.

  1. Heals and seals your gut with gelatin (from knuckles and joints), which in turn seals up holes in intestines. Can help fight food sensitivities and constipation.
  2. Reduces joint pain and inflammation, courtesy of glucosamine and chondroitin sulfate from boiled-down cartilage. Has been shown to help prevent osteoarthritis.
  3. Contains phosphorus, magnesium and calcium, essential building blocks for healthy bone formation.
  4. Fights inflammation with the help of anti-inflammatory amino acids, including glycine.
  5. Offers immune support from a high concentration of minerals and amino acids, like arginine and glutamine.
  6. Promotes healthy hair and nail growth, thanks to gelatin.
  7. Inhibits infection caused by cold and flu viruses. A 2000 study revealed medicinal qualities in chicken soup.

TIP: Sip on bone broth, or use it as a cooking liquid for grains or legumes, or as a base for sauces and soups.

Try this easy recipe.

Basic Bone Broth

Author: Live Naturally Magazine
Serves: 4 quarts
Bone broth can be made from any types of bones you like—chicken, pork, beef, even fish. This recipe is easiest in a slow cooker, but you can also make it in a large pot with lots of water.


  • 3 medium carrots, chopped
  • 3 medium celery stalks, chopped
  • 2 medium onions, chopped
  • 7 garlic cloves, smashed
  • 3½ pounds beef bones
  • Kosher salt, to taste
  • ½ cup apple cider vinegar
  • Water


  1. Place vegetables and bones in a 6-quart slow cooker. Sprinkle with salt, and add vinegar. (Vinegar draws minerals out of the bones.) Add enough water to cover everything.
  2. Program slow cooker on low for 18–24 hours.
  3. Pour broth through a cheesecloth or strainer; discard any solids.
  4. When broth cools, it forms into a gel, so you just need to heat before serving. Broth will store in the fridge for a few days, or in the freezer for several months.
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