The Oliver Weston Company

Fundamental foods for health and healing

Bone broth: a recipe for good health

Hannah Springer

Many of our customers are first referred to us by a health practitioner for our traditional bone broths. These broths form the foundation of a nourishing diet and should be consumed daily for a healthy immune system, excellent digestion, and strong bones and teeth.

Bone broth is a rich source of gelatin (derived from the collagen found in the skin, bones, and cartilage of animals) which has many amazing properties, and other important elements useful in treating many disorders. Here are some reasons to enjoy bone broths daily:

  • Collagen strengthens and repairs joints, bones, tendons, ligaments, skin, cartilage, and the lining of the GI tract
  • Gelatin in bone broth provides hydrophilic colloids which attract digestive juices to the surface of cooked food particles, thus aiding in the digestion of cooked foods. Cooked foods are generally harder to digest than raw because they contain hydrophobic colloids which repel liquids, and therefore repel digestive juices away from the food particles. Bone broth can help remedy this problem.)
  • Gelatin is not a complete protein but it has the wonderful property of serving as a protein sparer, which means it helps the body better utilize the complete proteins that are taken in. This makes it a must in the diet of those who cannot afford to eat, or who choose not to eat, large quantities of meat.
  • Bone broth provides the amino acids glycine (for improved digestion) and proline (for the formation of collagen)
  • Gelatin is useful in treating many illnesses, including digestive disorders (hyperacidity, Crohn’s, and colitis), and chronic disorders (including anemia, diseases of the blood, muscular dystrophy, diabetes, and cancer). 
  • Bone broth contains glycosaminoglycans, special compounds commonly deficient in individuals with Crohn’s disease and ulcerative colitis.
  • Bone broths contain all the minerals of bone, cartilage, marrow, and added vegetables and herbs in electrolyte form, which means they are very easy to assimilate. When acidic wine or vinegar is added during cooking, it helps to draw minerals into the broth, particularly magnesium, calcium, and potassium. 
  • Also present in broth are components of cartilage and collagen which have been proven to be excellent in the treatment of cancer, bone disorders, and rheumatoid arthritis. Broth helps prevention of and recovery from infectious diseases, and was used in the treatment of colds and asthma by the 12th-century physician Moses Maimonides.
  • Fish broth is especially rich in minerals, including iodine, which is found in seafood. Broth made using the heads of fish, which contain the thyroid glands, will also contain thyroid hormone and other substances that nourish our own thyroid glands. As many as 40% of Americans, including babies and children, suffer from thyroid deficiency with symptoms like weight gain, susceptibility to infection, inability to concentrate, fatigue, and depression, so the importance of regularly incorporating good fish broth cannot be overstated.
  • Fish and meat bone broths also allow us to make the most delicious soups, stews, braised meats, slow-cooked beans and whole grains, gravies, and sauces, so if health reasons aren’t enough, the flavor and pleasure gained from enjoying good bone broth certainly is!