Our bone broth is made by slow cooking local, pastured beef, lamb or chicken bones for 8-12 hours along with vegetables and seasonings, producing a delicious liquid that can be sipped solo or incorporated to create a delicious soup or sauce. The slow cooking process dissolves collagen from the joint tissue creating gelatin, which causes the liquid to thicken as it cools. It freezes well or should be used within 5-7 days in the refrigerator.
There is a reason people reach for chicken soup when they are sick. Bone broth is rich in amino acids like arginine, glutamine, and cysteine, which have been shown to boost immunity in humans and animals (1). Studies show that many of the amino acids in bone broth also reduce inflammation, L-glutamine specifically reducing gut inflammation (2). Bone broth is also a good source of vitamins and minerals that strengthen bones and teeth, such as calcium, protein, magnesium, phosphorus, vitamin D, potassium, zinc, manganese, copper, boron, iron, vitamin A, vitamin K, vitamin C, and the B vitamins. (3).
(1) Li, Peng et al. “Amino acids and immune function.” The British journal of nutrition vol. 98,2 (2007): 237-52. doi:10.1017/S000711450769936X
(2) Rao, Radha, et al. “Role of Glutamine in Protection of Intestinal Epithelial Tight Junctions.” Journal of epithelial biology & pharmacology vol. 5,Suppl 1-M7 (2012): 47-54. doi:10.2174/1875044301205010047
(3) Palacios C. The role of nutrients in bone health, from A to Z. Crit Rev Food Sci Nutr. 2006;46(8):621-628. doi:10.1080/10408390500466174