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Whilst bone broth has been around for quite some time, it seems to have found a new lease of popularity over the last couple of years. Many people are confused with how bone broth differs from stock, and the biggest difference is that broth is simmered in water for much longer than stock, closer to 24 hours compared to a few hours for stock.


There is a number of health benefits associated with bone broth, with many experts around the world suggesting we should have a cup of bone broth a day or incorporate it into our daily cooking. Some of the claimed benefits include;

  • Gut health – the gelatin in bone broth supports normal digestive function and can be taken by those suffering chronic diarrhoea constipation, and managing food intolerances.
  • Bone strength – the magnesium, calcium and phosphorus from the bones seeps into the broth. These minerals are all necessary in a diet that promotes healthy bones.
  • Detoxification – the potassium and glycine in bone broth support your liver’s role in removing toxins from the body.

Bone broth recipe

When you are ready to make your own bone broth, consider adding some vegetables, and we’d suggest something like leek, carrot, celery or onion. You can always flavour with garlic, ginger, salt, pepper, rosemary and/or thyme but avoid using anything like turnip, broccoli, cabbage or Brussels sprouts as this can make your broth quite bitter.

Head in-store and ask your butcher about leftover bones – they’ll be happy to help! 

 

The information provided on this website is not intended as a substitute for professional medical or diet advice. Always seek the advice of your physician or qualified health care provider with any questions you may have regarding health and well-being.