Bone Broth

T​he 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
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 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 .

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