What’s the buzz?
Bone broth ─ a miracle superfood to help keep you well ─ or just another crock of soup?
What does the science say?
Bone broth is made by roasting bones (usually chicken, beef, or fish) then simmering them, sometimes with the meat attached, along with vegetables (typically carrots, celery, and onion) and herbs and spices for up to 24 hours before straining it. Bone broth differs from most traditional culinary stocks because it’s simmered for a much longer time in order to maximize the extraction of flavors and minerals from the bones and marrow.
Proponents make bone broth sound like a miracle in a bowl, claiming benefits ranging from healing the gut and protecting joints to reducing stress, supporting the immune system, strengthening bones, and making those who drink it look younger. However, these claims are not well supported by research. Bone broth does contain collagen and other important nutrients such as calcium, potassium, and magnesium, but these are not unique to this food and nutritional values can vary from batch to batch.
What’s the takeaway?
Sipping on bone broth can be soothing when you’re under the weather, and you may reap some health benefits from the immune-boosting nutrients provided by the broth. However, be wary of some of the grandiose claims (and high price tags) surrounding bone broth, especially in grocery aisles. Bone broth should be cooked for over 6 hours and food companies can call their product “bone broth” as long as bones were used during production. Bone broth is tasty and can also be used in soups, stews, rice, gravies, or just to sip on. Just know that not all bone broths contain the same amount of nutrients, and it isn’t the cure all for everything that ails you.