Broths & Stocks
Broths and stocks are veritable powerhouses of nutrition, providing high quality protein in an easily absorbed form, as well as numerous minerals and nourishing compounds. Broths and stocks are made by boiling either bones or vegetables for long periods which helps to draw out nutrients. Bone broths are often a good source of gelatine, wonderful for digestive health.
For many generations, broth has been a staple of diets across the world, and many of us will recall the large stock pots our grandmothers would always have simmering on the stove. The nourishing properties of stock and broth are legendary, with chicken soup – a form of bone broth with added extras – an age-old remedy for all that ails you. Today, nutritional research is verifying what our ancestors have always known, and demonstrating the excellent nutritional profile of broths & stocks.
Broths & stocks come in a variety of forms – some powdered, and others in a paste, both of which can be easily added to soups as well as stir-fries. Broths add a richness of flavour to meals, making them a kitchen essential for any savoury dish.
Bone Broth Benefits
Bones are a good source of protein, extremely mineral-rich, and contain high quantities of gelatin, collagen and glutamine, required for healthy joints, bones and connective tissue, as well as nourishing and supporting immune and digestive health.