Healing Broth, The Benefits


Bone Broths

 Broths and stocks are a delicious warm liquid to drink not only when feeling ill, but as often as daily. This rich, tasty liquid provides so many vital nutrients, minerals and important amino acids. It seems our world today has forgotten how easy we can help heal and improve our health by making foods from scratch; traditional, sacred foods that have been so long understood of their healing properties.


 Our ancestors placed great emphasis on using the whole animal, including the carcass and bones. Countries have used bones for stocks and broths for centuries in aiding good health, growing healthy children and healing the sick. Europe has used these broths to make soups, sauces, gravies and stews. Asia has used most times fish carcasses in their stocks to make many of their traditional healing soups. Places with large game animals like Africa and Australia pride themselves on using the whole animal after hunts, leaving the bones to make broths to feed and nourish their infants, mothers and children.


Why are broths so important?

 Broths are rich in many nutrients and minerals, especially amino acids which play a vital role on your health and believe it or not, your beauty.  Broths also play an important role on your very technical, complex inner workings of your body. Broths aid in healing stomach lining and intestines from ailments like constipation, diarrhea or leaky gut. Which is known as intestinal permeability or hyper permeable intestines, briefly meaning: Your gut lining can become too permeable, which can be caused by poor diet, yeast or bacteria over-growth, over-use of contraceptives or other over the counter drugs, alcohol or even eating certain solid foods prematurely as a baby. Leaky gut lets large undigested food particles and substances enter your blood stream causing the immune system to react and to attack those food particles. This, leaving a person with food sensitivities which more often than not can lead to a variety of auto immune diseases such as, IBS, MS, ulcerative colitis, fibromyalgia amongst many more. Having a warm cup of broth filled with gelatin can help ease and even heal these discomforts.

 Collagen and gelatin are largely known in broths to support your hair growth and to keep it strong and glossy, your skin smooth and nourished, and your fingernails firm and healthy.   I’d think having a mug of broth daily would be a lot healthier and cheaper than getting collagen injections for wrinkles and smoothness, give it to your body the natural, and way cheaper way.  

 Bone broth can aid with helping and healing joint pain, packed with glycosaminoglycans (GAGs) that you may know as glucosamine, which can be consumed by drinking bone broth.  Consuming glucosamine the whole food approach, will help a body better assimilate and absorb this protein, instead ingesting the powder and capsule product. Not only absorbing glucosamine with that mug of broth, but also consuming GAGS like hyaluronic acid and chondroitin minerals that compliment joint health.

 Broths are also rich in many amino acids like, arginine, glycine and proline. Glycine helps to support the body’s detoxification process, supports the secretion of gastric gases and even is necessary for the biosynthesis of creatine. All athletes know that creatine provides muscles with a direct energy source for strength and the ability to build muscle tissue. Proline supports great skin health, especially when paired with vitamin C, keeping muscles and joints flexible and preventing the skin from wrinkling due to UV exposure. Arginine is a powerhouse within itself and is often talked about being able to heal or fend off over 150 diseases.

 These few beneficial nutrients are what praised this food as being a sacred and powerful through our generations. Inflammation, bone repair, sleep promoting and calm are just a couple more benefits this beautiful, rich warm liquid can help with.


 How to use bone broth

 My favourite way to enjoy bone broth is to drink a mug of it in the morning or evening (or both) with some kelp salt, garlic and my whole- organic veggie seasoning.  You can use broth/stocks while making soups like French onion, creamed soups like coconut, squash, and mushroom or even in gravies for potatoes, meats or vegetables. Broths can be used to braise veggies or in specialty sauces for dinner.


Storing Broths/Stocks

 You can store your broth or stocks in glass mason jars (only when completely cooled) in the freezer. You need to make sure you leave at least 2 inches from the top to allow for expansion, or you may end up like me, and find a couple cracked or shattered jars of frozen broth in the freezer. You can then pop a jar into the fridge or on the counter to thaw for the next day or that evening.

Another great way to store broth or stock is in ice cube trays. Once the liquid is frozen you can transfer to a zip lock and keep for easy use with make sauces, gravies or braising. This way there is no need to thaw a large batch if you don’t want to.

You can store fresh bone broth or stock in the fridge for usually no more than a week.

jar of broth


The Difference between Bone Broths, Broths and Stocks

 These three ways of making this beautiful liquid is built on the same foundation of clean water, meat or bones, vegetables and seasonings.

 Bone broths are usually made with bones and very little meat (usually just the meat that is adhered to the bone) sometimes the bones are roasted and sometimes they are used raw. This broth is typically simmered for long periods of time (up to 24hrs) drawing out a lot of the nutrients and minerals. This leaves the smaller bones very brittle and they usually crumble apart.

 Broth usually make with meat and contains a small amount of bone (more of a whole chicken, than just the bone carcass) that is typically simmered for a very short period of time (1-2hrs) leaving the broth thin, clear and light in flavour.

 Stock is usually made with bones and contains a small amount of meat. Often the bones of a stock are roasted before boiling. This is to enhance the flavour of the stock and to cut out the acidity of the meat bones, especially marrow and other beef bones. Stocks are usually simmered for 3-4hrs.

 Stocks, broths and bone broths are all very easy to make and offer a huge reward for every part of your body and soul. Take some time to talk to a butcher or your local grocer to find out when and what kind of bones you can get.

Here is my recipe for a rich bone broth.

Enjoy some calm and healing,




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