Bone Broth - Part 2

To create a healthy bone broth, you need to begin with the healthiest ingredients you can find. Bones from organic, pastured, and grass-fed animals are always the best choice. These bones are more nutrient-dense and come from animals raised in a healthier environment with fewer toxins.

As Stephanie Seneff points out, consuming broth made from bones of conventionally raised animals can do more harm than good.  That is why it is so important to make sure that the bones you buy come from animals raised on pasture and not given genetically engineered feed. If you have any doubts, don’t buy that brand! [1]

Food is fuel for our bodies. When we are deciding what to fuel our bodies with, the first question we should always ask is where the fuel comes from and how did it come to be.

I am fairly confident that if you are reading this, you are thinking about what is fueling your body. When eating meat, we know that what the animal eats, we eat. This principal also applies to bones which contain marrow, and marrow in turn pretty much contains the essence of our being.

Just like humans if an animal is healthy, its bone marrow is healthy. If an animal is unhealthy, its bone marrow is unhealthy. The whole idea is that we want to extract all this healthy good stuff from the animal and use it as both a food and a medicine for our bodies.

Believe it or not, this all matters on a molecular level, where everything that makes you you is working hard to maintain your optimal health as efficiently as possible. If the animal was factory farmed, ate garbage and didn’t see a pasture a day in its life, you won’t be doing your body any favors in the long run by using its bones. [2]

Now that you know how to choose quality bones. You may be wondering what kind of bones should you use. Here are a few options:

  • Beef

  • Bison

  • Chicken

  • Duck

  • Goose

  • Lamb

  • Pork

  • Turkey

For me chicken bones are the easiest. Since our fourth son is allergic to all meats except poultry, I make one or two roast chickens a week. Every time we have a chicken I simply save the bones, skin and connective tissues. I place them in a pot, cover them with pure water, add vinegar, salt, peppercorns, carrots, onions, and cook for 24 hours.

So far I have only made bone broth from chicken bones, but my research has shown that the same method is used for making all types of bone broth. The only difference is the length of cooking time. Beef, bison, lamb and pork have thicker bones so a longer the cooking time is needed to fully extract the nutrients.

Always keep in mind that the key to the healthiest bone broth is to always use the highest quality bones you can afford.

Are you ready to make your own bone broth? Next time, we will take a look at some different methods used to make bone broth.