Major Constituents of Bones and Bone
Broth
Cartilage
Cartilage is formed primarily from collagen and elastin proteins, but also
contains glycosaminoglycans (GAGs), chondroitin sulfate, keratin sulfate, and
hyaluronic acid. The cartilage from joints is the kind incorporated into bone
broth.
Chondroitin sulfate is a structural
component of cartilage and is essential in maintaining the integrity of the
extracellular matrix. It also lines the blood vessels, and has been found to
play a role in lowering cholesterol and the incidence of heart attacks. It is
often sold as a supplement for treating joint pain associated with
osteoarthritis and has been shown to improve inflammatory conditions of the
gastrointestinal tract.
Studies have found shark cartilage to
be useful in the treatment of joint disease and in the stimulation of immune
cells, but these supplements can be very expensive. Using cartilage-rich beef
knuckles, chicken feet, trachea, and ribs in a bone soup can be an effective
and easily absorbable alternative. Cartilage may be useful in the treatment of:
·
Arthritis
·
Degenerative joint disease
·
Inflammatory bowel disease
·
Lowered immune function
Bone Marrow
There are 2 types of marrow in
bones, yellow and red. At birth, all bone marrow is red, and as we age it
gradually converts to the yellow type until only about half of our marrow is
red. In cases of severe blood loss, the yellow marrow can change back to red
marrow as needed, in order to increase blood cell production.
The yellow marrow is concentrated in
the hollow interior of the middle portion of long bones, and is where lipids
and fats are stored. The red marrow is found mainly in the flat bones, such as
the hip bone, sternum, skull, ribs, vertebrae and scapula, and in the
cancellous ("spongy") material at the proximal ends of the long bones
such as the femur and humerus. Red marrow is where the myeloid stem cells and
lymphoid stem cells are formed.
The red marrow is an important source
of nutritional and immune support factors extracted in the cooking of bone
soup. It contains myeloid stem cells which are the precursors to red blood
cells, and lymphoid stem cells, the precursors to white blood cells and
platelets. The red marrow produces these immature precursor cells, which later
convert to mature cell outside the marrow.
·
Red blood cells carry oxygen to other cells in the body
·
White blood cells are essential for proper functioning of the
immune system
·
Platelets are important for clotting
Glycine and
Proline
Glycine and proline are particularly important amino acids present in bone
broth. Glycine is a simple amino acid necessary in the manufacture of other
amino acids. It is a vital component in the production of heme, the part of the
blood that carries oxygen. It is also involved in glucogenesis (the manufacture
of glucose), supports digestion by enhancing gastric acid secretion, and is
essential for wound healing. It is a precursor amino acid for glutathione and
large amounts are needed for the liver to detoxify after chemical exposure.
Broths can be used in modified
fasting and cleansing programs. In these situations, glycine is used for
gluconeogenesis and to support phase I and II detoxification. During fasting,
because little or no food or energy source is being consumed, protein tissues
such as muscle often break down. With broth, glycine is consumed, which limits
or prevents degeneration during the fast and is also beneficial to the
detoxification process.
Proline is an amino acid essential to
the structure of collagen and is therefore necessary for healthy bones, skin,
ligaments, tendons and cartilage. It is found in small amounts in many foods,
but vitamin C is necessary to metabolize proline into its active form. Small
amounts can be manufactured by the body, but evidence shows that adequate
dietary protein is necessary to maintain an optimal level of proline in the
body. It has also been shown to have a beneficial effect on memory and in the
prevention of depression. Glycine and proline needed for:
·
Manufacture of glucose
·
Enhancing gastric acid secretion
·
Soft tissue and wound healing
·
Healthy connective tissue
·
Effective detoxification by the liver
·
Production of plasma
Collagen and
Gelatin
There are at least 15 types of collagen, making up about 25% of all the protein
in the body. It is present in bones, ligaments, tendons and skin (type I
collagen), in cartilage (type II collagen), and in bone marrow and lymph (type
III collagen, called reticulin fiber). The word collagen comes from the root
"kola", meaning glue.
Basically, collagen is the same as
gelatin. Collagen is the word used for its form when found in the body, and
gelatin refers to the extracted collagen that is used as food. Bone broth
produces a rubbery gelatin when cooled. Most commercial gelatin products are
made from animal skin and often contain MSG, but broth made from bones produces
a much more nutritious gelatin that contains a wide range of minerals and amino
acids.
Poor wound healing, bleeding gums,
and bruising are often been attributed to vitamin C deficiency, however the
problem is actually a collagen deficiency, as vitamin C is needed to synthesize
collagen. Gelatin has also been found to help heal the mucus membranes of the
gastrointestinal tract in cases of inflammation such as irritable bowel
syndrome or in "leaky gut syndrome".
Gelatin is rich in the amino acids
proline and glycine. Although it is not a complete protein itself, it provides
many amino acids and therefore decreases the amount of complete protein needed
by the body. Dr. N. R. Gotthoffeer spent 20 years studying gelatin and found
that convalescing adults who have lost weight due to surgery, dysentery, cancer
and other diseases fare much better if gelatin is added to their diet. Studies
on gelatin show that it increases the digestion and utilization of many dietary
proteins such as beans, meat, milk and milk products. Collagen is helpful in:
·
Soft tissue and wound healing
·
Formation and repair of cartilage and bone
·
Healing and coating the mucus membranes of the gastrointestinal
tract
·
Facilitating digestion and assimilation of proteins
Minerals
Minerals are essential to life, providing the basis for many important
functions in the body. They are necessary for the development of connective
tissue and bone, create electrical potential that facilitates nerve conduction,
and are catalysts for enzymatic reactions. Many people in the U.S. are
deficient in one or more minerals, usually due to dietary deficiencies or poor
absorption. Broth offers easily absorbed extracted minerals and supports
utilization of the minerals by promoting the health of the intestinal tract.
Bone is an excellent source of
calcium and phosphorus, and to a lesser degree, magnesium, sodium, potassium,
sulfate and fluoride. Hydrochloric acid, produced by the stomach, helps to
break down food but is also necessary to extract elemental minerals from food.
For this reason, when making bone broth, an acid is necessary in order to
extract the minerals from the bone. This is the purpose of adding a
"splash" of vinegar when making broth.
·
Calcium is necessary for healthy bones, muscle contraction and
relaxation, proper clotting and tissue repair, normal nerve conduction, and
endocrine balance. Calcium deficiency includes symptoms of osteomalacia and
osteoporosis, brittle nails, periodontal disease, muscle cramps and spasms,
palpitations, depression, insomnia, and hyperactivity.
·
Phosphorus is necessary for the generation of energy in the
body, as it is an important ingredient of ATP. It is also a critical component
of cell membranes and helps regulate intracellular pressure. A deficiency in
phosphorus can lead to symptoms such as fatigue, weakness, muscle weakness,
celiac disease, osteomalacia, and seizures.
·
Magnesium is the most common dietary deficiency in the U.S. The
mineral is involved in over 300 enzyme reactions, is a cofactor for vitamins B1
and B6, and is involved in the synthesis of proteins, fatty acids, nucleic
acids and prostaglandins. Proper nerve transmission, muscle contraction and
relaxation, and parathyroid gland function are dependent on magnesium.
Ingredients:
Cold Water
4 carrots, peeled and chopped
1 head of celery, chopped
2 onions, chopped
4 cloves of garlic, chopped
4 lbs of Grass Fed Beef Marrow Bones
2 tbsp Sea Salt
1/4 cup of Raw Apple Cider Vinegar (This aids in the extraction of
minerals without really altering the flavor)
In a piece of cheesecloth add the following dried herbs:
1 tsp Rosemary
1 tsp Thyme
1 tsp bay leaves
Tie cheesecloth shut and let it float in the broth
Directions:
- Roast
your bones beforehand. This
adds color and flavor. For big bones like beef, 400 degrees Fahrenheit for
45 minutes usually works. I've read that not roasting bones beforehand
results in a very bad smell while your bones are simmering for hours, and
an unpleasant taste. I've always roasted mine and added veggies to my broth
to add flavor and nutrients. It always smells so good and tastes great!
- Dump your
chopped vegetables in the bottom of a slow cooker. Drop in roasted bones,
sprinkle on salt and drizzle with vinegar.
- Add
enough water to cover and fill your slow cooker near the top and cook on low for 24 hours. The longer it goes the more nutrients your broth has and the better
it tastes.
- When
your broth is finished strain it through a fine wire mesh strainer.
Discard the vegetables and store broth in glass mason jars. The broth will
keep for 5 days in the fridge, so I suggest you freeze what you’re not
going to use up within 5 days. Will keep in the freezer for months. To
thaw let broth set in fridge for 2 days or so.
To drink broth, just pour how ever much you would like into a small saucepan over low heat till heated. Broth can also be used in
place of stocks and vegetable broths, in recipes like soups and such.
Bone broth is great for healing Leaky Gut Syndrome. It helps to restore the healthy gut flora and heals and seals the gut.
