Bone broth, why we love it, and why it is so good for us!
Lets face it, bone broth is having a bit of a moment. Bone broth cafes are popping up all over the place and we often read about celebs and their latest broth must haves. So what is it about broths that as Acupuncturists we love?
Almost every culture has a history of preparing bone broths for health reasons.
In traditional Chinese medicine it is believed that the kidneys are the root of our health, our vitality. And that our kidney energy governs our bone health. This is why as we get older in life and our kidney energy reduces, so does our bone health. So consuming the goodness from bones can be a direct way of giving our kidney energy a good boost. People with chronic health problems, extreme fatigue, pregnant or post natal ladies will all benefit greatly from consuming bone broth.
The second important health benefit from a traditional Chinese medicine perspective is that bone broth can help build up Blood. Blood in Chinese medicine is slightly different than our western medical meaning. Blood is an essential fluid that nourishes the body. When it is used throughout the day it has to be replenished so that we do not become Blood deficient, a term that many will have heard their Acupuncturists talk about. Things like stress, over work, over exercise, anxiety and having lots of babies close together can use up too much blood in our body. Bone marrow is where our bodies make our blood, so by drinking nutritious bone broth, you are giving your body exactly what it needs to heal itself.
The third important health benefit is the ability to nourish our Qi. By nourishing our Qi it will help us maintain our energy for growth and development, help our immune systems and keep our bodies warm and balanced.
So if you are feeling a bit below par, have a chronic health complaint, or some fertility struggles, give this a go and feel the goodness seep in to your body with every sip. You wont regret it!
1 Chicken carcass
2 carrots roughly chopped
1 celery stick roughly chopped
3 spring onions roughly chopped
1 nub of ginger
Place the carcass in a large pan and cover with cold water. Add the rest of the ingredients and bring to a simmer. Simmer on a low heat for a minimum of 2 hours. Ideally 4-6 hours. Remove from the heat and strain the liquid in to a bowl and discard the carcass and vegetables. Don't be tempted to strain over a sink as the amount of times I have accidentally strained the delicious broth down the sink!
Some may be a bit squeamish about the concept of bone broth. However i like to look at it in that we are using every part of the animal, none is being wasted. We are honouring the earth by making the most out of it. And if you can buy organic, grass fed chickens then all the better.