Photo: Bone Broth
You don’t hear people talking about bone marrow much these days, but I’d like to share a few interesting facts about this little-known nutrient-dense culinary delight:
The bone marrow from organic animals (beef, bison, game meats, and wild fowl) provides protein and lots of minerals (iron, calcium, phosphorous, magnesium, sodium, potassium, sulfate, and fluoride), intestinal/colon disease repair, and prevention for type 2 diabetes.
Collagen in the marrow provides important amino acids, including glutamine (which helps the body to secrete more human growth hormone, which helps kids grow taller, improves sleep, improves skin (preventing wrinkles, among other things), increases immunity, increases testosterone, increases energy, builds stronger bones, improves the heart and kidneys, minimizes muscle breakdown, breaks down body fat and decreases body weight, improves fat metabolism, and improves protein metabolism).
Collagen also heals the gastrointestinal tract (stomach and intestines), thus healing heartburn, reflux (which seems to be causing my chronic cough), intestinal inflammation, gastric ulcers, colitis, gut-related diseases, and irritable bowel syndrome (gut cramps like I have sometimes). A preparation note: In order to pull these precious minerals from the bone, add an acid, like apple cider vinegar, to the water before cooking.
Fats from organic tallow (beef) and lard (pork) have been shown to provide high levels of vitamin D (good for the immune system and strong bones); they also promote healthy, moisturized skin, reduce cancer, and provide Conjugated Linoleic Acid.
Sally Fallon’s “Nourishing Traditions”