Easily made with a crock or stock pot, a little apple cider vinegar, filtered water and…misc veggies. Broths from fish (heads and bodies are thyroid-strengthening), chickens (backs, necks, skins, organs, and feet) and beef (knuckle, oxtail, marrow) are one of my favorite super foods. I add sea salt and butter to my (strained) stock to make it extra yummy.
The bonuses of broths are multiple. First, and very importantly, is the tallow, or fat that rises to the top of your (strained) jar of broth. Not abundant in fish or chicken, beef fat is great for use in cooking. It is loaded with CLA (conjugated linoleic acid) and stearic acids. This amazing stuff can only be found in the fats of grazing animals and has been found to do wonderful things for a body such as reducing body fat, not being friendly to cancer cells, fighting clogged arteries and eliminating digestive inflammation.
Second- and just as amazing is the stuff that’s in the gelatin. Proline and lysine.
It’s collagen, connective tissue stuff, it’s mood elevating, memory improving, and wound healing….. amino acid Glycine supports the bodies detoxification process and is used in the synthesis of hemoglobin, bile salts and other naturally-occurring chemicals. Glycine also supports digestion and the secretion of gastric acids. Proline, (especially when paired with vitamin C), supports good skin health.
There are a series of carbohydrates called glycosaminoglycans (GAGs for short) that are highly concentrated in joint tissues. These GAGs are part of the tissues known as collagen. Over the past several years some GAGs, namely glucosamine, chondroitin and hyaluronic acid, have come into popularity for their documented support of joint and skin tissues. Once consumed, these nutrients go to the connective tissues of joints and other connective tissues of the body where they are needed.