Bone Broth For Your Joint Pain, And Gut Health

Last year, @Lara Moss was telling us about making bone broth to drink for extra vitamins and minerals, plus collagen and gelatin to help joints. I had never even heard of it when Lara mentioned it, but now I am trying some.
Bone broth has a lot of glucosamine and chrondoitin , which are the main things that we buy as joint supplements. But it also helps stop things like leaky gut, which would seem to be totally unrelated to joint pain.
I have been listening to the fat summit speakers, and one of them was Dr. Kellyann Petrucci, who has written a book about the benefits of bone broth. I am including one of her talks, which looks like it is similar to the one I listened to yesterday. It is a long one, but very informative.
After listening to the lecture, I decided to make bone broth last night, so we got some chicken, and I cooked it in the Ninja, had most of the chicken meat for dinner, and then left the bones and veggies to simmer all night long.
This morning, I added some pumpkin to give it extra body and vitamins, and I didn't strain mine because I like the thick richness of all of the veggies in the broth.

Since I am on the low-carb diet, and it is very cold here now, I needed something HOT that I can eat that is still low-carb, and this looks like it will fill the ticket, plus all of the other benefits.

 

Most of the information said to use a crockpot, but some people make it in a pressure cooker, and then it only takes about 3 hours of cooking. We have one of the Ninja Cooking Systems, which is like a glorified crockpot. It is a slow cooker like a crockpot, but with variable temp settings, so you can roast or bake things as well.
Anyway, after watching the video, and seeing all of the benefits, we got some chicken wings to try. Since they have lots of joints, and not much meat, it seemed like a good choice. After it had cook a while last night, we ate most of the meat, but there was still some in the broth. I added carrots, celery, onion, and some greens, plus a bay leaf and seasonings, lots of water, and just left it on low heat to simmer all night long.
You are supposed to strain the broth, and then drink the liquid, but since I like the veggies in the broth, I didn't strain mine, so it is somewhere between a rich broth and a soup.
I read that you can cook it for up to two days, so it is still in the Ninja on low, and I will drink some during the day, and then cool it and put it in the refrigerator in a jar to have some each day.
I added just a dab of vinegar, and you can't taste that at all, and I also put in a tsp of cayenne to make it spicier, and because that is also a pain-killer.
Here is what my first cup of it looks like. I had this for breakfast, and it was hot, delicious, and filled me up.

 

Actually, it looks like you can use just about anything that has bones, even fish, @Holly Saunders .
There are some free books about bone broth on the Kindle store, too. I found one yesterday and it was almost the same idea of meat and veggies cooked for hours and hours to leach out all of the nutritious goodies from both the bones and the veggies.
One of the recommended things is knuckle bones, which can be beef, pork, lamb, or just about any of the large meat animals. I am going to try some ox-tail next, and see how that comes out.
Pretty much, you can add whatever vegetables you like, and then either strain it or not, as you prefer.

The video is a long one, and has a lot of worthwhile information; but there are a lot of shorter tutorials on youtube if you just want to see how to make the broth. I like to know why something is beneficial , and the long video is perfect for explaining that part.

 

I may make some bone broth as a way to get some collagen in my diet. It's a topic that's been touched on in a Joint Health thread. I've made oxtail stew a handful of times in my life. I had a short list of friends who liked it (with slightly overlapped the Liver & Onions crowd.) Perhaps I need to make a batch of that. I know it had plenty of collagen in it the way the gelatin set up when the stew cooled.

 

My Kroger has bags of bones from the butcher shop stuck in the corner of one of the freezers. They're priced for sale, but are unceremoniously piled there as an after-thought.

I tried a recipe once that called for smearing the bones with tomato paste before roasting them, to add flavor. I was unimpressed with the tomato paste idea...it ended up being "weird." But I would roast root veggies with the bones to use in your recipe.

I'm gonna try my hand at making Pho, which is a Vietnamese bone broth poured over slices of beef, tripe, tendons and rice noodles. It's very good, and I think the broth simmers for days. Or I may use the pressure cooker, since that helps intensify flavors.

 

I have not tried it myself, but my cats do. Because they are picky little creatures, I add it to whatever food they are refusing to eat at the moment, and it seems to enhance the taste. Cat food has become too expensive for it to go to waste because they want something else today.