Frontline Professionals Ltd

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Bone broth

December 30, 2024

A growing and popular trend in health and fitness being used in health eating and fitness is the increasing use of bone broth and making soups using broth from bones and connective tissue. Weight loss, improvement in skin condition and nourishment of joints are the perceived benefits from bone derived nutrients.

I think there is a need to promote the use of bones and connective tissue in the production broth in order to meet the lack of nutrients in some diets. vitamins minerals and other nutrients are available in bones, bone marrow and connective tissue.

Bone broth can be produced by the cooking and simmering of bones and connective tissue as well as bone marrow to produce what can be a nutrient rich stock, the addition of vinegar or lemon juice will assist in the extraction of these nutrients. These bones can be cooked on their own  to produce nutrient rich stock which can be used in cooking or can be used as a rich liquid soup consumed on its own.  In typical African cooking for instance where meat is usually cooked on the bone the necessity for  preparing broth as a stand alone product may not be necessary, but in many urban areas especially among medium and high income consumers there is an increased level of buying bone free steaks and therefore these consumers are depriving themselves of bone derived nutrients.

I believe the use and production of bone broth needs to be encouraged among low income house holds to supplement nutrient intake especially in low income countries where deficiencies in nutrient intake is low. Cooking practices can also lead to nutrient losses and supplementing by use of bone broth can always assist.

To break down the collagen and connective tissue use animal bones from edible animal sources such as cows, pigs, game animals, fish. bones, bone marrow, connective tissue including feet, hooves, spines, fins, oxtails can be used.

Nutrients to be extracted, will include:

• From Bone – nutrients such as calcium, phosphorous, magnesium, and potassium
• Marrow – Vitamins A, Vitamin K (the fat soluble vitamins will be found in bone marrow) in addition the beneficial fatty acids such as Omega 3 and omega 6 fatty acids and minerals such as iron, zinc, selenium, manganese are also found in bone marrow.
• Connective tissue – Glucosamine useful in reducing joint pains is also found in connective tissue.

Potential Health Benefits Include:

• Weight loss – this kind of broth will be low in calories, acts as a filler and therefore minimising food intake
• Joint Health – glucosamine is known to help joint health and reduce problems of arthritis
• Bone Health – magnesium, calcium and phosphorous are essential for bone health
• Anti- inflammatory – the amino acid glycine for instance has anti-inflammatory and antioxidant properties.

Make use of those bones , they might be that extra tonic you need for improved health.

Reuben Muzeya. (Msc Food Science/Technology) is a Trainer of Food Safety and Nutrition on courses accredited by the Royal Society of Public Health through  Frontline Professionals Ltd. (www.frontlineprofessionals.co.uk)