Drinking at least one cup of bone broth every day, can be beneficial during cancer healing.
1.) Bone broth is a super-food: it contains the amino acid arginine (essential for immune system and liver function), glutamine (which helps with metabolism), and glycine (which aids in glutathione production and also quality of sleep).
2.) Bone broth contains collagen. The collagen content in the soup bones will break down into gelatin in the broth. This is why when you put the broth in the refrigerator you will see a jiggling layer on top (tip: DON’T throw that away!). This naturally sourced gelatin is very beneficial because collagen supports the function of healthy connective tissues.
3.) Drinking bone broth helps to reduce inflammation. Several studies have linked chondroitin sulphate to both anti-inflammatory as well as immune-regulatory effects.
4.) Bone broth helps heal the gut. This in large part is due to the glycosaminoglycans (or GAGS) found in it. GAGs help to restore the intestinal lining. They also play a role in maintaining collagen and elastin content between tissue fibres.
5.) Bone broth supports detoxification. It strengthens the liver, and its potassium and glycine content supports detoxification pathways as well.
Bone Broth Recipe
Calories: 379 per serving Prep Time: 10 minutes Cook Time: 25 minutes
Total Time: 35 minutes Serving Size: 3 quarts
Ingredients
- 1.8 kilograms of beef marrow and knuckle bones
- 900 grams meaty bones such as short ribs
- 1/2 cup raw apple cider vinegar
- 4 litres filtered water
- 3 celery stalks, halved
- 3 carrots, halved
- 3 onions, quartered
- Handful of fresh parsley
- Sea salt
Instructions
- Place bones in a pot or a crockpot, add apple cider vinegar and water, and let the mixture sit for 1 hour so the vinegar can leach the mineral out of the bones.
- Add more water if needed to cover the bones.
- Add the vegetables bring to a boil and skim the scum from the top and discard.
- Reduce to a low simmer, cover, and cook for 24-72 hours (if you're not comfortable leaving the pot to simmer overnight, turn off the heat and let it sit overnight, then turn it back on and let simmer all day the next day)
- During the last 10 minutes of cooking, throw in a handful of fresh parsley for added flavour and minerals.
- Let the broth cool and strain it, making sure all marrow is knocked out of the marrow bones and into the broth.
- Add sea salt to taste and drink the broth as is or store in fridge up to 5 to 7 days or freezer up to 6 months for use in soups or stews.
