The Power of Bone Broth
People spend a lot of money on expensive supplements for sore joints. I prefer a more natural approach: Get all these joint-strengthening, bone building substances and more by making your own bone broth and drinking it every day. Bones with cartilage and tendons attached have more glucosamine to help benefit bones and joints even more. Those with a lot of marrow have more DHA (Docosahexaenoic acid) fat, which is really good for you too!
Bone broth will keep in the refrigerator for three days, in sealed airtight glass jars, or in the freezer for three months. The more bones you have in the pot, the longer you should let it stream and simmer to increase the collagen and minerals in the broth. Knucklebones and chicken feet add a lot of gelatin and collagen. A good goal is to have 1-2 cups a day, especially during the winter.
water (filtered), enough to fill the pot or Crock Pot
1 onion, chopped
3-4 cloves of garlic
2-4 tbsp cider vinegar (1 tbsp per quart of water added)
1/2 tsp black pepper
1/2 tsp sea salt
bones (knucklebones are particularly good)
4 chicken feet (optional but recommended)
any vegetables in your fridge that are getting a little bit limp
Heat the water to steaming or a light simmer and add the rest of the ingredients. Simmer anywhere from 4 hours to 2 days (Crock Pot). If any foamy materials come to the top of the pot, skim them off and discard. After you turn off the heat, allow to cool. Strain out the vegetables and the bones.
*excerpt taken from “The Wahls Protocol” by Terry Wahls, M.D.