This soup has characteristics that serve to heal or strengthen different parts of the body. Its consumption should be moderate, taking care not to increase the levels of cholesterol in the blood.
The coldest days begin to arrive, and many seek to warm up with a rich broth. One of the soups with more beneficial properties is that of bones. Why? This preparation has a high concentration of minerals, such as calcium, magnesium, phosphorus, sulfur, potassium and sodium.
All these nutrients help maintain good health, however, we must moderate the consumption of this broth because it contains animal fat that can increase the blood cholesterol levels of overweight or obese people .
Claudio Vega, head of the international gastronomy career at AIEP, highlighted the benefits of bone broth in the body:
– Joints : bone broth contains glucosamine and chondroitin that can help mitigate the damaging effects of arthritis and joint pain.
– Digestive system : its high content of gelatin and collagen contributes to the gastric juices of the stomach. In addition, it repairs the walls of the intestine and helps people with ulcers. At the same time, collagen helps keep hair and nails strong and healthy. There are even experts who say it fights cellulite by improving adipose tissue.
– Source of amino acids : This broth contains arginine, glycine and proline. Glycine supports the processes of detoxification of the body and is used in the synthesis of hemoglobin, bile salts and others. Glycine helps fight stress and inflammation by promoting natural sleep. Proline is very good for the health of the skin.
– Immune system : In periods of diseases these soups help to hydrate the patient giving important minerals to restore their defenses.
– Oral health : The teeth need minerals such as calcium and magnesium to stay healthy and strong, elements that are found in large quantities in bone broth.
How to make a broth of bones
-1 kilo of beef or chicken bones
-8 cloves of garlic
-1 large onion cut in four
-1 tablespoon of sea salt
-1 tablespoon of black pepper
-4 tablespoons of apple cider vinegar
Preparation: put the bones in a pressure cooker and cover with water. Place salt, pepper, garlic and onions in the preparation, as well as apple cider vinegar. Let the broth simmer for two hours.
Over time, pour more water to the middle of the pot and return to simmer for two more hours.
To make it more tasty, you can add parsley or cilantro to serve it.