The soft muscle tissues in our body’s and Joints, the ligaments, and tendons depends mostly on the proper supply of collagen for their health and recovery, especially after a period of hard training.
Collagens are a large family of biomolecules that keep our joints Healthy
People used to eat soup and stock made from bones all the time and thus supplying their body’s with the whole spectrum of most usable and efficient collagen that can be found in nature.
Collagen is not only in joints but hair, bones skin, and arteries
aside from Collagen, bone broth also contains calcium, glycosaminoglycans, as well as magnesium and other bone-building minerals—basically a total bone- and joint-building package
Our grandparents of old used to eat not just Bone broths and soup but also something called Pacha or Pihtija, made from the parts tendons ligaments and bones from the pig
After leaving it overnight it turns into gelatin, thus this gelatine substance is a clear indicator of how collagen-rich this meal was
It is not a coincidence that our grandfathers raised on the the country side had extremely strong and tough joints and bones and thus sickness like Arthritis was very much fever if any.
Bone broth and the bones including bone marrow is best cooked on low-medium heat over longer period of time
Collagen that can be extracted in this way is supreme and far overweight’s the benefits in comparison with what we found in today's collagen and gelatine supplement and capsules mostly because of the destructive heat and pressure during production and plus bone broth gives you the entire complex of cartilage components
Bone Broth’s nutritional complexity makes it a nearly perfect bone-building, joint-health-supporting package, It is usually cooked from 10 + hours and above on low heat , adding apple vinegar to the boiling pot will help with extracting the bone marrow and other bone nutrients more efficiently .