Granny’s Superfood: The Good Old Bone Broth
Fermentation and bone broth are similar to the ketogenic diet, which is currently experiencing a renaissance, especially in the United States. Our modern medical knowledge of protein and fat metabolism confirms what could only be suspected in the past: broth is nutritious, good for the gut, and awakens the spirit. But why is that?
The Secret of Nutrition
Marrowbone, cartilage, and periosteum contain collagen, which is converted to gelatin by the heat and gives the soup its flavor, body, and texture. The long cooking process allows the nutrients to develop a special flavor that the Japanese call “kokumi” and the Europeans call “mouthful”. This unique flavor is mainly due to the resulting combination of glutamic acid, fatty acids, minerals and trace elements, and amino acids released by the long cooking process.
So Rich, So Good
Especially in the case of gastrointestinal problems or leaky gut, poorly digested proteins can penetrate the intestinal wall. In this case, the body’s lymphatic defense system recognizes them as “foreign” and can cause allergic reactions. This is not the case with the smallest building blocks of proteins – the amino acids – or with albumin. And this would also reveal the next secret: proteins are among the nutrients with the greatest allergenic potential. Therefore, a broth in which the food components are broken down into the smallest molecules by cooking for a long time (at least 3 hours) is not only aromatic, it is also good for us in several ways: it tastes good, it warms us and it helps us to recover more quickly.