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The Truth about Bone Broth
bone broth has hit the big time
for proof just check out our recent review of the Coachella of bone Brass that took place in New York City this winter
or head online where the staff is beyond tipping point with Paley L. Peters trendy chefs food blockers and everyone in between all who
have helped push the term bone broth up to near one million hits on google have one 10th the activity of coconut water
that getting their Hui say despite the fanfare of bone broth is no more and novelty then sliced
bread both are simply marketing variations of a dietary staple
bone broth is just soup stock prepared the same way it has been for millennia by boiling animal or fish bones until they liquefy and
release minerals gelatin and college and the main difference between bone broth and soup stock is that the former is cooked longer
or for at least 12 hours
which some believe causes less degradation of nutrients and makes the broth the beneficial healing food
but as NPR reported in February
there's no scientific consensus yet
and some studies about bone broths benefits are probably overblown
the first company to make a commercial package bone broth was Pacific natural foods
which introduced five flavors of are Gannett bone broth to supermarket shelves last August
since then the product has flown off shelves
despite no obnoxious labels like great for the Paley oh diet for endorsement deals from the dozen or so a lester's who swear by it like
when each Paltrow and Kobe Bryant of Pacific's success has also left dozens of other broth manufacturers scrambling to launch
similar products were still waiting for them to hit stores
interestingly enough Pacific didn't develop a bone broth because it was looking to become a
trendsetter the because after years of development
Pacifico founder chuck Eggert finally found something he liked long before bone broth
made chef mark Oken aura of New York city's bread dough into an Internet Food celebrity
Eggert began tinkering with hundreds of broth recipes
is goal was to create a sipping broth that would have no added sodium or flavors and be high in protein
the best way to do this seem to be to return to traditional methods
the way you would make it at home
which involves slowly boiling the bones
seven years later
Eggert Spohn broth went to stores as the first widely commercially sold bone broth
each flavor boasting 9 g protein per cup whether the great bone broth breakthrough of 2015 will prove to be just another food fad
anybody still on the cabbage diet? We're a permanent shift in culinary trends remains to be seen
of course if bone broth really is that good for us maybe scientists will discover it can cure the
common cold of and then that might be worth a whole new era in Health Food
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