The Soup on Broth

BoneBroth

Is Bone Broth the New Superfood?

Bone Broth is hip (in case you missed the memo). There is even a drive-through broth shop in New York. Kidding aside, people are returning to the basics and finding that there is excellent deep nutrition to be found in basic broths.

Homemade stock and bone broth are much more nutritious, economical and tastier than their sad canned or boxed cousins. It’s so simple and easy, once you learn a few tips. Broth and stock are an ideal item to have in your freezer. Make a lot and save time later, and you’ll always have a quick remedy on hand when feeling under the weather. Commercial broth is not simmered long enough to extract all the components of this healthful food, and canning renders it a dead food, in my opinion.

Bone broth provides our bodies with bioavailable (very easy to consume, digest and absorb) forms of calcium, magnesium, phosphorous and other trace minerals that are so lacking in our diets today due to depleted soils and high volumes of refined food consumption. (Plus it just tastes yum).

And there’s more…

Gelatin: Gelatin helps with digestibility, soothes the intestinal lining, and can decrease respiratory problems, allergies and colic. It is known for therapeutic support for those with ulcers, diabetes, muscle diseases, bone problems, infections and even cancer.

Amino acids glycine and proline: Glycine helps with liver detoxification, wound healing and any condition requiring rapid growth, such as pregnancy. Proline is part of connective tissue and is an important amino acid for people with tissue and joint problems.

Hyaluronic acid: This acid is a “colloid.” It attracts gastric juices to the surface of food, helping with digestion. Most foods repel gastric juices, impairing digestion.
All the components that make up connective tissue: The most important component is chondroitin sulfate. This is commonly sold as an expensive supplement for joint problems. Chondroitin sulfate is free with homemade bone broth.

What’s the difference between bone broth and stock?

Not much. If bones/meat are missing, then it is referred to as stock. Or if bone broth is filtered to just the liquid and then used as a base for another preparation, then it’s a stock. If other ingredients are added, then the term soup may be used. It’s the bones that create the magic, and the results are delicious.

Bone broth, like most traditional foods, is the most nutritious when the bones are sourced from the best circumstances. Ideally, grassfed pastured animals that are humanely raised, organic seasonal vegetables, local are all key concepts that led to the best results.

Using Stocks and Broths

  • Drink like tea with every meal or as a snack
  • Cook rice/grains with broth to add minerals and flavor
  • Make soups
  • Make reduction sauces
  • Make gravies
  • Sneak it into dips
  • Use it as a base for stew
  • Use to braise vegetables or over potatoes/rice
  • Use to make chawanmushi—my favorite Japanese comfort food—savory egg custard

Soup is one of my most favorite meals. I find them comforting and always a crowd-pleaser with my family. We all love soup. Good soup can easily make the best use of what is offered seasonally, so you never get bored.

Ready to start simmering some broth?

Be sure to check out my book for more recipes and ideas in the Broth & Soup Section. Try the innovative recipe for bone broth leather (great for traveling since it’s shelf stable). I’d also recommend getting a copy of the fabulous ebook, Broth: Elixir of Life by Patricia LaCoss-Arnold. She covers every which way you can make and use broth. Want to make a continuous batch, use a pressure cooker, use the stove-top? Want a ton of ideas of recipes to try? This book has it all.
Click here to get a copy of Broth: The Elixir of Life

Try a few of my pressure cooker recipes:

One Hour Oxtail Soup (Pressure Cooker)

One Hour Rockin’ Chicken Stock

Not quite ready to make your own or too busy?

You can get high-quality broth shipped right to your door.

 

Top 8 Reasons Why (Ferment) Storage Matters

Optimize probiotic potency Boost nutrient retention Reduce oxidation Maximize a digestive healing program (i.e., AIP or GAPS) Maintain flavor and texture Reduce pathogenic mold or off-flavors Long-term storage (Garlic and kraut can easily keep for a year or longer) Optimize fridge or cold storage space Probiotics, vitamins, minerals and enzymes are all optimally preserved with […]

Kauai: The Search for Good Eats (Part 2)

Part 2: Eating Out More to come: Part 3: Food to Pack In case you missed it, Part 1: Stocking Up Overview: It’s pretty easy to eat local, organic fresh food in Kauai. Many eateries have dedicated gluten-free menus printed (and on their websites) or menus with gluten-free items marked. I’m going to highlight the places […]

Kauai: The Search for Good Eats (Part 1)

Part 1: Stocking Up Coming Soon: Part 2: Eating Out and Part 3: Food to Pack Disclaimer: I absolutely LOVE Kauai and find almost everything tastes better here. So keep that in mind. I have been to Kauai at least six separate visits so far…perhaps a bit more. We tend to make certain indulgences on […]

Meal Ideas and a Workshop

Summer is winding down and fall is fast approaching…But the fermentation season is still going strong! I’ve was honored to contribute a guest post on Fermenting Green Tomatoes on my dear friend Jessica’s site, Delicious Obsessions. I love this site. Some of my favorite DIY and meal recipes are discovered on this jam-packed blog, recipe […]

Summer Fun and Official 2nd Edition Launch!

Summer time is here! I absolutely ADORE summer. Endless summer sounds like heaven to me here in California. I’ve been enjoying the expansion of my coaching practice (did you know that I offer this?) I can work with you locally or remotely on all sorts of health and wellness goals. From simple “How to hack […]

Make Your Own Cold Brew Decaf Coffee

My caffeine habit had started to sneak back up. My overall energy level had dropped and my sleep wasn’t as restful. I needed to detox or at least a caffeine vacation. A replacement or swap for my beloved afternoon tea and coffee was needed ASAP. My first thought is to think of a similar satisfying beverage.  […]

Here’s the lastest news from Lisa’s Counter Culture

I did it! I spent a boatload of time carefully updating and clarifying my cookbook. Why you ask? Cause I had nothing better to do…I’m just kidding. As my understanding of the art and science of fermentation continues to evolve, I feel compelled to update and refine the techniques and recipes shared in this book. […]

The information and opinions expressed on this website, Lisa’s Counter Culture, and all related notes, workshops, coaching and other products, are intended for informational purposes only. Lisa’s Counter Culture does not claim responsibility to any person or entity for any liability, loss, or damage caused or alleged to be caused directly or indirectly as a result of the use, application, or interpretation of the information presented herein.

This information is not meant to replace medical advice of any kind. The information presented herein has not been evaluated by the U.S. Food and Drug Administration, and it is not intended to diagnose, treat, cure, or prevent any disease. Full medical clearance from a licensed physician should be obtained before beginning or modifying any diet, exercise, or lifestyle program.

This website contains “affiliate links” where appropriate. Lisa’s Counter Culture earns a small commission or referral fee on your purchase. This has no effect on your price. The income earned help maintain and support this website and free content. The content on this site is copyright of Lisa’s Counter Culture and no part of any article or image should be used without express, written permission of the author.