WHY SHOULD YOU INCLUDE BONE BROTH IN YOUR AIP DIET?
Bone broth has garnered a new craze as a superfood by many paleo diet followers all over the world. Nutritionists say that bone broth is nutrient-dense, excellent therapeutic food to treat inflammation, leaky gut and associated conditions. It’s quite rare that one food can provide so many benefits but bone broth is nothing short of the nutrients required to work its magic on our bodies and speed up the healing process. This is the main reason why we should include this super functional drink in our AIP diet. For people with autoimmune diseases, bone broth can do wonders by replenishing the body with all the nutrients it requires to help reverse autoimmune disease and rebuild health. What is bone broth? Bone broth is a liquid made from bones and tissues of animals, like beef, chicken, fish, and lamb but largely from beef. Bone broth is a nutrient-dense, super delicious, easy to digest flavorful drink that helps control autoimmune diseases. Our ancestors made use of every part of the animal-like bone marrow, skin, feet, tendons and ligaments which is how bone broth came to be. It is made when these parts of the animal are boiled and then simmered for over a period of time usually 1-2 days to allow the nutrients to seep into the water. The main purpose of simmering the stock for longer duration is to allow the bones, ligaments to release healing compounds like collagen that has the power to boost and transform our health. Bone broth contains numerous beneficial nutrients such as calcium, phosphorous, iron, potassium, magnesium, silicon, sulfur, selenium, collagen, essential amino acids, fatty acids, and many more trace minerals. It also has much-needed co-factors to support digestion, absorption, metabolism, and other biochemical functions. This is why it is a good option for those living the autoimmune protocol diet. How to prepare bone broth? Ingredients you need: Marrow bones: select only the organic, grass-fed, pasture-raised animal bones such as joints, beef knuckles, etc Vegetables: Use carrot, onions, asparagus, celery, or any other vegetables for flavor Spices: Crushed peppercorns, bay leaf, garlic (for Aroma) Vinegar: 1-2tbsp (to help dematerialize bones and allow minerals seep into the water) Procedure: Place bones, vegetables in a soup pot covered with water until the bones immerse and add in the vinegar. Bring to boil, cover, reduce the heat and allow the mixture to simmer for over