Homemade bone broth contains many important nutrients that can help you heal and seal your leaky gut, which is especially important if you have been experiencing digestive issues, such as IBS (irritable bowel syndrome), celiac disease, gluten intolerance, SIBO (small intolerance bacterial overgrowth) or fructose malabsorption (learn more about these digestive issues in DHwRF).
In addition, bone broth is also an excellent source of bone-building minerals, which is especially important if you’re on a dairy-free or Paleo diet. The vinegar in this recipe is very important to help you leach out as much of the minerals found in the bones as possible.
Only homemade bone broth, prepared as it has been prepared for generations, is beneficial for your health. CAUTION: Avoid commercial bone broths. Not only do they not contain any of the beneficial ingredients of REAL homemade bone broth, but they are filled with ingredients like soy, gluten and MSG (monosodium glutamate) that could actually be bad for you!
Make your own… it’s worth it!
Here is what you will need to prepare your own bone broth:
- bones from grass-fed, pastured animals or the carcass of a free-range chicken
- onions (omit if you’re sensitive to FODMAPs)
- garlic (omit if you’re sensitive to FODMAPs)
- salt, pepper and other seasonings to taste
- 2-4 tbsp (30-60 ml) of vinegar (apple cider or red wine for example)
Here’s how to prepare your homemade bone broth:
- Roughly chop the vegetables.
- Place all the vegetables and bones in a crock-pot or large saucepan.
- Cover with water, add vinegar (to help leach the minerals from the bones) and season to taste.
- Cook at low temperature (so it is barely simmering) for at least 6 hours and up to 24-48 hours.
- Let cool down a couple of hours and drain.
- Portion out and keep in the fridge. You can also freeze some if you have too much. Heat your bone broth in a saucepan (not in the microwave) to preserve nutrients. Drink it by the cup or use it for preparing sauces and soups.