With fermentation and bone broth, it’s similar to ketogenic diet or Paleo: not only is it experiencing a renaissance, but especially in the USA, it’s a downright hype. Our modern medical knowledge about protein and fat metabolism confirms what was only suspected in the past: the healing power broth is nutritious, good for the gut, and invigorates the spirits. But why is that, and how can I make my own bone broth?
\nMarrow bones, cartilage, and bone skin contain collagen, which is converted into gelatin by heat and gives the soup its body and texture. The long simmering allows the nutrients to develop a unique aroma, which the Japanese call “Kokumi” and Europeans refer to as “mouthfeel.” This unique flavor is primarily due to the combination of glutamic acid, fatty acids, minerals, trace elements, and amino acids released through long cooking.
\nEspecially with digestive issues or a leaky gut syndrome (perforated gut), poorly digested proteins can penetrate the intestinal wall. In this case, our body’s lymphatic defense system recognizes them as “foreign” and can trigger allergic reactions. This is not the case with the smallest building blocks of proteins – amino acids – or with albumin. And thus, the next secret is revealed: proteins are among the nutrients with the greatest allergenic potential. Therefore, a broth like bone broth, where the food components are converted into the smallest molecules through long cooking (at least 3 hours), is not only aromatic but also beneficial in multiple ways: it tastes good, warms, and helps us regain our health faster. A good addition to your healthy diet and rightly called a superfood, as we believe.
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Preparation:
Additional Tips for Your Bone Broth:
Enjoy preparing and savoring your own healthy bone broth!
\nA broth made from bones has clear culinary and health advantages over a simple beef, chicken, or vegetable broth. Bone broth is not only healthy but also more flavorful and provides additional nutritional benefits through the collagen released from bones, cartilage, and marrow. Collagen is the basis for natural thickening, so you don’t need a roux, which only adds unnecessary unhealthy carbohydrates through processed extraction flours to a recipe.
To achieve the clearest and most nutritious broth possible, fresh ingredients like vegetables, herbs, meat, and bones are essential. The fat layer that forms on the surface after simmering and cooling the soup can be skimmed off to save calories or during fasting. To skim the coarse fat from the warm soup at the end of the cooking process, a fine sieve with an additional cloth is required.
\nPlease do not make the mistake of straining the broth through a paper towel! This dissolves substances like chlorine bleach and glyphosate present in the towels. Both substances are suspected of being carcinogenic. When fine-straining with food, always use a linen cloth that you can wash again.