Granny’s Superfood: The good old bone broth
Fermentation and bone broth are similar to ketogenic nutrition: it is currently experiencing a renaissance, and especially in the USA, it is virtually a hype. Our modern medical knowledge of protein and fat metabolism confirms what could only be suspected in the past: consommé is nutritious, good for the intestines and awakens the spirit. But why is that?
The secret of nutrition
Marrowbone, cartilage and periosteum contain collagen, which is converted into gelatine by the heat and gives the soup its taste body, its texture. Through the long simmering process, the nutrients obtained can build up a very special aroma, which the Japanese call “Kokumi” and Europeans “mouthful”. This unique fullness of taste is mainly due to the resulting combination of glutamic acid, fatty acids, minerals and trace elements and to amino acids that are released by long cooking.
So rich, so good
Especially in cases of gastrointestinal problems or a leaky gut symptom (perforated intestine), poorly digested proteins can penetrate the intestinal wall. In this case the lymphatic defence system of our body recognises these as “foreign” and can cause allergic reactions. This is not the case with the smallest building blocks of proteins – the amino acids – or with albumin. And this would also reveal the next secret: proteins are among the nutrients with the greatest allergenic potential. That is why a broth in which the food components are converted into the smallest molecules by long cooking (at least 3 hours) is not only aromatic, it simply does us good in several ways: it tastes good, warms us and helps us to regain our health more quickly.