- Bone broth is rich in amino acids – the building blocks of calcium
- also contains calcium and collagen for bright skin and shiny hair
- Advocates claim it is nutritious and can soothe joint and stomach aches
- Sarah Maber, founder of Brighton Bone Broth Co, explains why the meaty soup can give you more energy than a morning cappuccino
Madlen Davies for MailOnline
05:10 EST, 26 May 2015
05:17 EST, 26 May 2015
A bunch of meat bones simmering in a pot doesn’t sound like a fashionable drink.
But bone broth was all the rage at this year’s New York Fashion Week.
Devotees claim the meaty drink can ward off illnesses, ease joint and stomach pains, boost the immune system, brighten the skin and make the hair shiny.
And now, the trend has spread from Manhattan to cities across the globe.
Writing for Healthista, Sarah Maber, founder of the Brighton Bone Broth Co, explains why she believes we will soon all be ditching our cappucinos for cups of meat soup…
Sarah Maber, founder of Brighton Bone Broth Co believes more people will be ditching coffee in favour of a nutritious cup of bone broth – which she says is even more energising than caffeine
The latest bone broth trend emerged after the celebrity food writers the Hemsley sisters, Melissa and Jasmine, hailed it as a forgotten superfood
It’s a question I’m often asked: Why did I start a broth company?
It’s not, after all, the obvious business choice for a journalist – especially one who was vegetarian for nigh on two decades.
The answer? I care about my health, I care about what I eat (years of interviewing experts for health stories has taught me that the food we eat can heal or harm).
And I believe that more and more of us will be swapping our flat whites for restorative takeaway broths in the next few months.
Six months ago, however, I confess I had no idea how wonderful a nutritious cup of bone broth could be.
I first heard about broth via celebrity food writers the Hemsley sisters, who hailed it as a forgotten superfood.
But the trend for takeaway bone broth was firmly set during New York fashion week earlier this year.
Instead of their usual takeout Starbucks, the fash pack were instead snapped sipping health-boosting cups of broth at the shows.
Queues at Brodo, the city’s first broth bar, stretched round the block and suddenly, the US press was dedicating cookery columns, features pages, news stories and airtime to ‘the new miracle drink’.
Well, we all know by now that what starts Stateside soon follows here, and as health journalist and food writer, I was soon commissioned to write a feature on the emerging bone broth trend.
A quick Google search revealed that it wasn’t just Manhattan’s food-savvy fashion editors who had embraced the trend.
Bone broth is a staple for fans of the Paleo diet, and that a growing number of nutritionists are also raving about broth’s restorative properties.
WHAT ARE THE HEALTH BENEFITS OF BONE BROTH?
Aficionados claim protein broth is rich in amino acids – the building blocks of protein – calcium and collagen, and that drinking it will do everything from warding off illnesses to curing joint pain, and giving you healthy skin, nails and hair.
And at just 86 calories per cup, it’s a very slimming lunch option.
Bone broth is rich in amino acids – the building blocks of protein – calcium and collagen
But Sian Porter, spokesman for the British Dietetic Association, isn’t convinced. ‘Bone broth does contain nutrients, minerals and vitamins, but in pretty low quantities. You’d get far more goodness from just eating meat.’
However, she says, making your own stock is ‘certainly better than buying it in a cube, as you can control what goes in it’. Bone broths have traditionally been prescribed for colds, flu and digestive health, says Laura Tilt, a registered dietitian.
‘The main protein in bone broth is gelatine. Gelatine supplements have been shown to improve pain and stiffness in osteoarthritis sufferers, but whether you get the same benefits from broth is unclear.’
Stockpots full of bones, vegetables and water have simmered quietly away in kitchens the world over for centuries, gently extracting vital vitamins and minerals into a delicious, nutrient-dense, protein-rich broth.
In India and China, broth is still ladled out as an immunity booster, a secret weapon against sickness.
The long cooking time allows valuable minerals deep within the bones to be extracted.
Drink a cup of broth and you’ll also be getting a hit of calcium, phosphorus, magnesium, sodium and potassium, minerals that are known to help heal your digestive system and prevent insomnia, fatigue and anxiety.
You’ll also be packing in the collagen, which strengthens hair, skin and nails and which may even help with inflammatory conditions such as osteoarthritis and IBS.
The U.S. broth revival also dovetails neatly into food trends – the Paleo diet, nose to tail eating and the clean eating movement, to name just a few.
No wonder it had been welcomed so heartily by Manhattan’s hip, health-conscious foodies.
While I’m no stranger to a culinary challenge – I was tasked with conjuring up delicious, nutritious, low calorie meal plans for the best-selling Fast Diet – the process of making a pot of bones and water taste good took a few weeks.
Trial and error eventually threw up some basic rules.
I was soon drinking two-three cups of broth a day, and the benefits were noticeable.
My skin was visibly better, and I felt healthier and less sluggish. Bone broth comes in at around 80 calories for an 8oz cup and is perfect for keeping you going between meals, so my sugar/snack consumption nose-dived.
Soon the whole family was happily tucking in, from my four year old who started requesting bone broth as his bedtime drink, to my dad, who has suffered from serious digestive issues for years but found a mug of broth soothing and comforting.
We launched the Brighton Bone Broth Co four weeks ago, selling chicken and beef broth made from locally sourced, free range bones, to cafes in Brighton and Hove.
We are lucky to live in a foodie city that embraces new trends, and our broth regularly sells out.
But as a health writer and formerly wiped out, haggard mother-of-two, I also want to shout about it as loudly and as often as possible.
Ditch the sugar-loaded juices and jitter-inducing cappuccinos, and choose health-boosting, healing bone broth instead.
Advocates say bone broth can ease stomach and joint pains, as well as brighten skin and make hair shiny
6 RULES FOR COOKING BONE BROTH
1. Treat chicken and beef bones differently
Chicken and beef bones should be treated differently.
Beef bones taste best when roasted first, then need to be cooked for a minimum of 12 hours with lots of garlic, tomato puree, herbs, vegetables and, in the final stages, lime juice, ginger and a kick of chilli.
Chicken carcasses are easier – simply simmer for 8-12 hours with a big handful of veg and herbs, and add lemon and extra helping of parsley towards the end.
2. Cider vinegar helps
Don’t forget to add a good splash of cider vinegar to your pot at the beginning of cooking – this helps extract the minerals.
3. Skim – and skim some more
Set aside the first hour or two of cooking to skim, skim and skim some more.
Try and keep the water as clean and clear as possible and wipe the edges of your pot when they are dirty.
Skimming fat from the surface needs to be done regularly throughout the cooking process.
4. Uses loads of bones
For a rich, robust broth, you need a whole lotta bones. I fill the pot, and then cover with water.
5. If it turns to jelly, you’ve won
You know you’ve made a good broth when it turns into jelly in the fridge.
That’s the gelatin from deep inside the bones, which is full of amino acids and a sign of a really good, nutrient-rich broth.
This article originally appeared and has been reproduced with the permission of Healthista.