In the last few years, bone broth has become a wildly popular health remedy. Supporters say you can boil some bones, drink the liquid, and get relief from inflammation, insomnia, joint pain, and autoimmune conditions.
Unfortunately, there is little scientific support for these claims.
Scientists have been hard-pressed to find what is special about bone broth. There are collagen, amino acids, and minerals in it. But not in higher amounts than are found in a variety of foods.
Researchers recently looked at whether bone broth can help your heart.
The results were surprising.
The study was published in the Journal of Agricultural and Food Chemistry. The research team wanted to know if bone broth could provide peptides that are beneficial to the heart.
Peptides are chains of amino acids. They are broken down from protein.
Certain enzymes are involved in heart disease. The scientists wanted to see if the bone broth peptides could counteract them.
The study authors point out that inhibition of the enzymes can alleviate other serious disorders in addition to heart disease. They include high blood pressure, type 2 diabetes, obesity, and atherosclerosis.
As one specific example, the enzyme ACE-1 can lead to high blood pressure. Drugs called ACE-1 inhibitors are often prescribed to lower blood pressure.
The scientists’ analysis showed that the peptides from ham bones did indeed block heart-disease related enzymes in the lab.
The study authors concluded: “These results suggest that dry-cured ham bones used in stews and broths could have a positive impact on cardiovascular health and a possible reduction of high blood pressure…”
Easy Bone Broth Recipe
Bone broth is easy to make. Here’s a simple recipe.
3-4 pounds dry-cured ham bones
2 pounds beef short ribs
1/2 cup apple cider vinegar
4 quarts of water
3 halved celery stalks
3 halved carrots
3 quartered onions
Put the bones in a large soup pot. Add the apple cider vinegar and water. Let sit for an hour.
If needed, add more water to cover the bones.
Add vegetables. Bring to a boil. Skim foam from the top and discard.
Reduce heat to a low simmer. Cover and cook for 24 to 72 hours. If you don’t like leaving the burner on all night, turn it off and resume cooking in the morning.
When you’re done cooking, allow broth to cool. Strain it. Remove any marrow remaining in the bones. Add to the broth.
Add sea salt to taste.
You can drink the broth right away or refrigerate it for five to seven days. It should keep in the freezer for up to six months.
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