Bone Broth Benefits: From Digestion to Joint Pain

Reader Contribution by Kathleen Jade

From ancient to modern times and across cultures, healers have used the nourishing and medicinal powers of broth, especially bone broth. A homemade, long-simmered bone broth benefits the sick and weak, as well as for anyone suffering from an ailment involving the connective tissues—including the digestive system, joints, skin, and blood. Naturopathic doctors, Traditional Chinese Medicine practitioners, and those in the traditional foods movement consider long-simmered bone broths to be a classic example of “food as medicine.”

Bones Are Rich in Minerals and More

Bones are mineral storehouses: They are made up of 65% minerals and contain 99% of the body’s calcium and 85% of its phosphorus. They also contain concentrated amounts of other important minerals like magnesium and zinc. Bones also contain collagen and glycosaminoglycans—substances found in no other foods. Bones are about 35% collagen (gelatin), a protein that makes the broth gel when it is cooled. Collagen is also found in cartilage, tendons, and skin and is what allows these tissues, as well as bones, to be flexible.

The Benefits of Collagen: Joint and Digestive Health

Gelatin and other forms of collagen are marketed as popular supplements for joints and other connective tissues like hair, skin, and nails, and there is some evidence in the scientific literature supporting these claims.[1,2] Most of the research has been conducted not with bone broths, but with gelatin itself and other forms of collagen for treating the most common cause of joint pain, osteoarthritis. There is good evidence from clinical studies that regular gelatin consumption improves joint pain in people with osteoarthritis.[1] Because of its very high gelatin content, it is generally assumed that bone broth benefits joint pain as well.[3]

Comments (0) Join others in the discussion!
    Online Store Logo
    Need Help? Call 1-800-234-3368