Bone broths, the richest source of collagen helps to rapidly repair leaky gut and improving overall immune function. Hence, inside the gut it tends to draw water molecules towards itself and that helps in easing bowel movements and keeping intestines lubricated.
Collagen is one of the most commonly available protein in our body cells. It is present everywhere including skin cells, blood cells, bones cells, cartilage and ligaments cells etc. Glutamine, which is present in the collagen has a key role in preventing inflammation.
The long cooking time ranging from eight to over 24 hours draws gelatin and minerals, including Calcium and phosphorus, out of the bones and into the broth.
Collagen can be introduced in many ways but they are all derived from non-vegetarian sources since it comes from the bones, cartilage and hides of animals. The most potent sources of collagen through food is bovine, chicken, fish and eggs (however, cooking eggs denatures collagen). Bone broth in the form of Paya soup/ Chicken broth soup / Mutton broth soup, can be consumed.
- Organic grass-fed beef/goat marrow bones
- Water as needed
- Salt and Pepper to taste
- Lemon juice
- Garlic or green onion chopped
- Celery stalks
- Handful basil leaves
*add more or less ingredients based on taste preference*
All of above in Slow cooker for about 12-16 hours
Pressure cooker 60-90 minutes