Get the Most Out Of Your Bones

Meat Bones and Broth

Who would have thought that the big soup bone used to make your favorite homemade soups and stews can actually be good for you. The truth is it can! Bones possess an abundance of nutrients many people seldom think about. When people think about bones, they automatically think of calcium and magnesium. Those aren't the only nutrients they contain, however. Bones are full of glucosamine, chondroitin sulfates, vitamins, antioxidants and minerals. In addition to calcium, they contain magnesium, sulfur and silicon as well.

Add "Mother of Vinegar" to Your Broth

How do you tap into this treasure of nutritional goodness? All you have to do is add one or tablespoons of apple cider vinegar to your stew pot when you are making your broth. The best type of apple cider vinegar to use is known as Mother of Vinegar. It is the least processed and will appear cloudy and somewhat denser than regular apple cider vinegar. When added to a pot with the soup bone, it can leach out many of the nutrients that would otherwise be lost when the soup bone is thrown away or given to the family pet.

Apple cider vinegar is well known for the benefits it offers to the digestive system. In addition, to the digestive benefits it offers, its ability to break down bones provides the body with even more vital nutrients than you can imagine. Apple cider vinegar also adds flavor to broths, soups and stews. While the use of "bone broth" has been around for centuries, many people have lost sight of this age old tactic to pull as many nutrients as possible from the foods we consume.


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