Nourishing Bone Broth Benefits and Gelatin Benefits
Unless you're really new to the real foodie world, surely you've heard at least something about how nourishing bone broth is and about the many benefits of gelatin, and hopefully you know that none of it is new information, it's traditional food at its finest. Our ancestors knew the power in bone broth, and we must know and apply these simple skills to nourish our generation, as well. There are plenty of tricks we can learn to make it even easier, such as what to do if our stock won't gel, and whether we should boil or simmer our broth.
Who better to teach us than Sally Fallon Morell, Weston A. Price Foundation founder and author of the “real food bible”, Nourishing Traditions, and Kaayla T. Daniel, author of The Whole Soy Story, a book for those who still mistakenly think that soy is a health food.
They sent me their brand new book and I'm sure it will now be known as the “broth bible”:
Nourishing Bone Broth Benefits
You'll learn about the healing power of nourishing bone broth and the undeniable health benefits of gelatin, with page after page of testimonies and information on how you can help and support your recovery from Graves Disease, Osteoarthritis, joint injuries, Rheumatoid Arthritis, Psoriasis, Scleroderma, Eczema, Multiple Sclerosis, infectious diseases, cancer treatments, mood disorders, obesity, libido issues, cellulite, digestive disorders, urinary tract infections, and more, all just from consuming something as delicious as homemade broth. It's no wonder that it is the main component of the gut healing found in the GAPS Diet.
Where do these benefits come from? A Little About Collagen…
Collagen is the glue that holds the body together. The word comes from kolla, the Greek word for glue, and our ancestors made glue by boiling down the skin and sinews of animals. When we make broth, we turn skin, cartilage, tendons, and ligaments into a gelatin-rich liquid glue instead.
Cooking breaks down collagenous protein into gelatin, which provides the amino acids the body needs to make the “glue” we call connective tissue. In the form of twisted cables, collagen strengthens the tendons that connect muscle to the bone and the ligaments that connect bones together. As vast, resilient sheets, collagen supports the skin and internal organs, helps skin retain its youthful firmness, suppleness, and elasticity, and builds a barrier that prevents the absorption and spread of pathogenic substances, environmental toxins, microorganisms, and cancerous cells. As found in cartilage, collagen is the secret to well-lubed and well-cushioned joints.”
The book goes on to explain the benefits of broth that also come from the marrow, minerals, glycine, proline, glutamine, proteoglycans and more!
Click here to buy the new book: Nourishing Broth
Click here for my favorite collagen to add to your broths, soups, sauces, etc. for a superfood boost!
Click here for my favorite gelatin — I use it to make things like homemade finger jello!
Just don't think you'll make it? I now know how quick and simple pressure cooker broth is so I can make some mineral-rich broth more quickly in a pinch. If you just don't think you will make it or want some on hand for when you're really crunched for time, try this bone broth — it's 100% grass-fed with a bunch of gelatin, organic ingredients, and it's shelf stable! I love keeping their beef and chicken broth on-hand for quick recipes because they make it just like I do here, and without the nasty msg-like ingredients, additives, or preservatives that store-bought has.
What's Wrong with My Broth? Is it “Broth” or “Stock”?
One of my favorite parts of the book were the sections that answer the common questions that are often asked, such as these (I answer some questions here and for some you'll need to get the book for the full explanation):
- Is there a difference between “stock” and “broth”?
- Why won't my stock gel? (Depends on type of bones, cooking temp, how long it cooked, and more… Hint: using feet helps!)
- Should I use raw bones or cooked? (Both are fine!)
- How can we get the best flavor?
- What if my broth is cloudy?
- Should we boil or simmer? (Bring to a gentle boil and then simmer on low.)
- The healing power of broth — Can broth help with my health issue?
***Be sure to read my reply in the comments below to a reader who has been a real foodie for years and teaches others how to make stock, and she asks, “Should I still buy this book?”
Click here to buy the book: Nourishing Broth
Here are more posts on bone broth:
- Spring Vegetable Stew from Jenny at Nourished Kitchen with instructions on using chicken feet in your broth!
- My post on using chicken feet: Chicken Feet in my Soup: SICK!
- Health benefits of homemade bone broth (part 1)
- HOW to make delicious homemade bone broth (part 2)
Speaking of Gelatin, Look What I found when cleaning out my Mom's house…
It's a vintage Knox Gelatin booklet I found in my Mom's stack of cookbooks. While I wouldn't recommend that brand anymore, since it's made with gelatin from factory farmed animals, instead I buy this gelatin made from grass fed cows.
Why use this grass fed gelatin?
I add some to soups on the rare occasion when I'm out of my own broth in the freezer and only have organic broth on hand, or I'll add a little to sauces for extra protein and nutrition, but my kids' favorite is when I use it to make homemade jello!
Click here to buy grass fed gelatin.
Have you seen these posts?
- More Real Food recipes
- The pain of low libido and 10 solutions
- What if the financial gurus have led us wrong just like the dietary gurus have?
Meal Planning Help!
Sick of planning meals and answering the question, “What am I going to feed these people?” No matter what kind of eater you are… Check out these affordable interactive easy-to-use meal plans where the work is done for you! Also read over my review to see what I thought of it.
Can’t wait to try the real jello! I found the easiest chocolate pudding at nourishingjoy.com … it uses 5 ingredients and of course one of them is grass fed gelatin. There are only 3 of us in our family and I’m lucky if it lasts 3 days and I have to be quick on my feet to even get one!
Thanks for all your great info!
Kelly,
Help me out here! I’m a dedicated Real Foodie since 2009. I know all this stuff! I teach it to newbies. I’m already a fan of Sally Fallon Morell and Kaayla Daniel.
Broth is kind of a no-brainer. I just throw it into the crockpot and go. My broth isn’t always fantastic, but it’s all variable depending on what I have on hand. I cook on the fly and adjust from there. I balance the seasonings when I turn it into soup.
I have so many cookbooks, ebooks and nutrition books. I spend a LOT of money on Real Food. Is it worth the money and space in my cupboard?
Why should I buy this book?
Hi Val,
Well, a few things come to mind…
First, I think you should have it on hand to show the newbies that you teach! They’ll want one for sure, it’s not just a how-to, it’s a good reference manual to refer back to over and over.
Second, I’ve also been making broth for years, but still learned a lot of new stuff I hadn’t read (or I’d forgotten) about the benefits, so it renewed my commitment to give it to my family more, PLUS there were things I never really learned “right”, like how long to cook each different type of bone (fish vs. chicken, etc.), and other things, too.
Since we’ve both been real foodies for years, it’s easy to slip out of good habits, or forget why we’ve done something all these years, so this book helped me get back on track and I know I’ll refer back to it a lot. 🙂
I probably should’ve put all that stuff in the post, huh?!
Kel
I’m excited to read this! I cannot figure out what I’m doing wrong. I used to make great broth, and always save the carcass of any chicken or turkey I roast for making broth. But this year my broth is just OFF. The flavor is…not good. I cannot turn it into soup or stews or anything else because the flavor is just so bad…I’ve had to throw out many batches. I can’t figure out what I’ve changed from my previous (successful) broth-making. So looking forward to figuring it out. Probably just going to start as though I’ve never made it and work the steps like a newbie.
Hmmmmm, that IS weird… Maybe you’re boiling too hard or too long? This book will definitely help you, though, there’s a section on taste!
Kel
Boiling too hard might be the issue. I bring it to a simmer, but often it “simmers” while I’m out and about running kids around, and I have come home to find it simmering harder than I left it because other people have moved things around on the stove and taken it off then put it back on the burner and tried to get it back to where I had it. I might have to train everyone in stock-making to ensure it gets attended to properly.
I love your blog and have learned so much from you! I was wondering, though, if you could possibly make your links open in a new tab instead of leaving your blog and going to the link. I am usually opening several links on each of your posts so it would be much easier for me. Just a suggestion! Keep up the great work! I look forward to reading your blog every day!
Hi K,
Thank you for your input, the problem is, I used to have all my links open in a new tab, but then I had a LOT of people complain about THAT!
Thanks for your encouragement, though. 🙂
Kel
Hi Kelly,
I too look forward to reading your blog each day. I am sorry for complaints that you get (I know K is not complaining), but thank you for keeping on going despite the negative. I imagine that you really must have a passion for blogging to keep it up so many years.
You’re a sweetheart for saying that, and really I get only a few complainers, most of my readers are so kind & thoughtful that it often brings tears to my eyes, you are all like my extended family. 🙂 Especially when Mom was so sick & then after she passed, or when I’m struggling with this or that issue, you guys are always there for me & I’m grateful!!
Love,
Kel
K, I think this tip should work for all browsers: right click on the link you want to follow and click the option that says “Open Link in a New Tab.” 🙂
Yes, gosh I feel so dumb for not thinking of suggesting that! Thanks Linda!
Kel
I do middle click(pressing the scroll wheel, instead of scrolling). So much easier.
K, hold down the control key and the links will open in a new tab and not go to link.