Bone broth is a nutritious addition to the daily diet of anyone, but especially those suffering with arthritis. As a natural source of collagen, amino acids, glycine, proline, arginine and glutamine it performs a range of roles in keeping your joints and cartilage in condition. These range from helping to form the cartilage itself, to reducing chronic inflammation. Victoria Tipper is a Wellbeing & Life Coach that swears by this healthy liquid.
How To Make Bone Broth
Making bone broth at home is simple and requires few ingredients. Choose the bones you desire and boil in a large pan of water for 8-72 hours. Add 2 tablespoons of apple cider vinegar to draw minerals out of the bones. You can also add vegetables of your choice such as onion, celery and garlic.
The longer the bones are cooked for the more nutritious the broth gets, although fish bones are only cooked for a few hours due to their smaller size. It’s essential to check the water levels regularly and top up when they reduce, particularly if cooking for more than 8 hours.
Pressure cookers are becoming more popular for cooking all kinds of broth, and your timing will be reduced to around 3 hours for poultry or 4.5 hours for beef or lamb bones. You’ll know it’s ready when the bones crumble a little when you poke them, and all the cartilage has dissolved.
Once the broth is cooked, remove the vegetables and bones, then pour the broth through a strainer into a bowl.
If you want to store the broth for later, fill up glass jars with the broth, cool for an hour then store in the fridge. A layer of fat will form on top of the broth one cooled in the fridge, and this fat will keep it fresher for longer. The fat can also be used for cooking.
Drink the broth as is or add to soups, stews, casseroles, cauliflower rice dishes or anything to add depth of flavor and a powerful punch of healing great nutrients.
By Victoria Tipper Wellbeing and life coach