I love bone broth especially because of it's healing qualities! I have found bone broth stock to be the No. 1 thing you can consume to help treat:
Treat leaky gut syndrome
Overcome food intolerances and allergies
Improve joint health
Boost immune system
You need to get grass-fed bones from your local farmers market or perhaps from an online health food store.
Bone broth has all of the valuable amino acids, collagen, gelatin and trace minerals. In fact, there are dozens of different nutrients found within bone broth, many of which can’t be obtained easily from other commonly eaten foods. That’s why there are so many incredible bone broth benefits and I'm such a huge fan. Especially trying to heal SIBO and leaky gut.
By regularly drinking bone broth or using it in recipes, you can help promote healthy gut integrity while reducing permeability and inflammation.
Bone broth stock is easily digested and soothing to the digestive system, unlike many other foods, which can be difficult to fully break down. Most foods are really only useful if we have the means of absorbing its nutrients which if you have SIBO or leaky gut more than likely you are having a hard time absorbing your nutrients. This is where bone broth works amazingly well!
For my classic bone broth recipe, you need the essentials as bones, fat, meat, vegetables and water. If you’re making beef broth, you should brown the meat before putting it into a stock pot. Add about 2T of apple cider vinegar to your pot to help draw the minerals from the bones.
Place bones about 4-5 pounds on a cookie sheet and bake for 20-25 mins. at 425 degrees.
Pull out bones and place bones into instant pot and cover with filtered water and two tablespoons of apple cider vinegar prior to cooking. This helps to pull out important nutrients from the bones. Make sure not to overfill the filtered water. There is a line inside instant pot for how high you can fill the liquid.
Soup setting on Instant Pot for 120 minutes.
You can also add in vegetables, such as leeks, carrots, garlic oil (for flavor and low fodmap), pealed ginger, an entire lemon, and 2 teaspoons of salt.
Herbs I like to add in as well, rosemary and thyme.
After cooking, the broth will cool and a layer of fat will harden on top. This layer protects the broth beneath. Discard this layer only when you are about to eat the broth.
Enjoy! This is such an amazing yummy recipe! I hope you enjoy it as much as I do!