Beauty By The Bite
8 years ago by
We’re not talking about eating that lip balm, no matter what flavor it is!
And no, we’re not talking about an avocado face mask (even though we are big fans of avocado toast). Have you noticed that, when it comes to beauty, trends are looking more towards what we ingest and how that affects our outward appearance? The green juice craze, almond milk, açai…
Now it’s bone broth.
Yes, that’s right. Before you go for the eggs or oatmeal, the new thing is to sip on a small bowl of bone broth.
To break it down, the idea is that you boil these bones for over 24 hours and the long simmer time releases collagen, gelatin, and glucosamine into more easily digestible forms. This, in turn, is claimed to improve skin health, strengthen nails, and boost energy.
Or maybe it’s just another mad fad? And although it’s great to try new things, we’re feeling a little overwhelmed by the constant updates of what we should eat and when — are you too? Somehow the simple idea of just a well-balanced diet seems the most alluring to us right now…
But maybe you’ve tried bone broth and swear by it? What do you think?
This is hilarious! My mom and granny have been making bone broth for drinking and for soups their whole lives, but it has always been considered the least sexy thing to eat, let alone make yourself. It’s crazy how the beauty industry constantly has to come up with the new crazy exciting things. But hey, broth is not bad for you, so why not.
never heard of this but I guess it makes sense
http://hashtagliz.com
Bone broth is just stock base made the old-fashioned way. I use it all the time and if I don’t have time to make it, there is a really good butcher nearby that sells different types of bone broth from grass-fed animals raised ethically and without hormones, antibiotics and so on.
It tastes far more flavourful than most commercial stocks, and although bone broth is potentially an excellent source of nutrients, it’s only as good as the quality of life the animals had.
bone broth is great-far from being a fad, it’s been made for centuries, probably since fire first was discovered by man ;)
most good chefs if they’re worth their salt use and make bone broth of some sort when making their stocks for soups, etc–especially in France! and Japan–think truly good ramen :)
it’s also real food, (as opposed to a vitamin supplement, etc), and is, truly, a proven health benefit and a medicine in
some instances.
it feels good when eating it in soups and when drinking it–that’s a good tip off that it IS a good thing…most especially in winter or when one has a cold.
what IS of utmost importance, is to obtain broth (or bones if you’re making it yourself), from grass-fed/pastured and if possible, Organically raised animals–whether chicken,turkey, duck, beef, lamb, or pork.
…yes, what Aline said…
Eating healthy will definitely make you glow from the inside out, but I prefer Michael Pollan’s approach : “Eat food. Not too much. Mostly plants.” and ignore all these strange fads.
http://www.allconqueredbylove.com
It’s just stock! Properly made soups and casseroles have this as their base anyway!
It’s just soup stock. My mom and grandma have been making it for as long as I can remember.
Bone broth! Wow. That’s the first I’ve heard of it! My first reaction to it was that it must be a mad fad, as you put it. But I guess it makes sense. Bones are the strongest part of any mammal. They have most of the requisite nutrients that we need on a daily basis. They are especially filled with calcium and protein.
It would ideally be the perfect wonderfood, like nuts are. But bones are not exactly edible. So I guess it makes complete sense that we would try to make a broth of it to imbibe those nutrients.
But my question is, obviously boiling it will transfer some of the nutrients into the water that you’re boiling it in, but is it worth it? I mean, is the amount of nutrients that you’re getting from it proportionate to the amount of effort that you’r putting into it? From what I understand, you need to let it boil for quite some time…so is it worth it?
I’m Asian (Vietnam, to be specific) and I have been having bone broth soup my whole life. Bone broth is ubiquitous here, it presents in almost every dish that is eaten with soup. It gives the dish that unami taste, like fish sauce.
According to Orient medicine (mainly my mom), bone broth is very good for your health, that includes skin, physical strenth, hair,…So basically if I get the flu, I will almost certainly get a bowl of bone broth rather than chicken soup. It is also popular for sick people, elders and pregnant women to have it once or twice a week.
We mostly cook the bone for around 2-6hrs though.
We actually have a slow-cooked stew in Pakistan called “nihari” which basically uses bones (with the marrow and all) and meat from lamb or beef… it’s nothing new, and it’s delicious :)
c’est vrai que cela a du sens, mais personnellement je ne l’essaierai pas. Je reste sur mes fruits et légumes et produits riches en fibres + un peu de sport :)
xo xo from Paris
http://www.rosesinparis.com
Moi, c’est ce que j’appelle du pot au feu. On sait depuis toujours que la moëlle et le bouillon de viande et d’os renforcent l’immunité en hiver et aident l’organisme à se régénérer.
This is properly another mad fad. If you are into Vietnamese food, Pho is a noodle soup that uses bone broth (12 hours of boiling bones I would say). I’m sure many other places have similar versions of bone broth as part of their daily food too. So for me it’s quite hilarious that bone broth is the new “beauty” secret :)
moi j’ai une rectocolite hémorragique et le bouillon c’est génial pour mon pauvre ventre, hyper digeste, nourrissant et très sain (sans trop de sel). Le cuir 4h à feu très doux suffit. C’est une recette de grand-mère qui a longtemps été très pratiquée partout dans le monde où on faisait cuir de la viande : tu utilise tout dans la viande quand il n’existe pas de surabondance, même les os. On l’a juste mis de côté dans certains endroits urbains du globe car c’est pas du tout prêt.
Ok for the bone broth. Ok for the organically raised animals. Mais où trouver des os bio à Paris ? C’est ma grande question !
Coucou Linh, pour trouver des os bio tu peux aller en demander chez n’importe quel boucher bio (le Bio C’bon de Sèvres Lecourbe a un rayon boucher par exemple, tu leur demandes des os, ils t’en donneront gratuitement mais je te conseille de leur proposer de les payer par politesse). Une autre option est de conserver au congélateur tous les os que tu récupères comme une carcasse de poulet rôti, un os de cuisse de poulet, un os à moelle de boeuf etc et dès que tu as quelques os de côté tu prépare ton bouillon avec un bouquet garni et quelques “déchets” de légumes bio comme des bouts de carottes, le vert des poireaux, des bouts de fenouil, un oignon, du vinaigre de cidre bio et de l’eau filtrée! Tu peux également ajouter du gingembre, curcuma, algue Kombu, clous de girofle, les possibilités ne manquent pas :)
My mum has made ‘bone broth’ for as long as I can remember. As a child I couldn’t stand it! Particularly when she put large lumps of vegetables in it. Different versions would cure different ailments apparently, according to my mum…
J’ai découvert le bouillon d’os grâce aux chefs britanniques Hemsley & Hemsley et Madeleine Shaw. Je souffre de trouble fonctionnel des intestins (super glamour je sais) et c’est devenu un indispensable dans mon réfrigérateur ! J’en prépare une cocotte entière tous les dimanches et je m’en fais des soupes le soir ou tout simplement avec un peu de miso non pasteurisé en entrée pour mieux digérer le repas qui suit! Au delà du côté “beauté”, c’est un très bon aliment pour la digestion et cela donne un goût délicieux aux soupes! C’est très simple à faire et vous pouvez en congeler si vous ne consommez pas la totalité dans les 5 jours ;)