Even our hunter-gatherer ancestors realized that drinking bone broth was like striking nutritional gold, as its earliest version dates back over 2,500 years.
Throwing away any part of the animal back then was out of the question, so hooves, knuckles, bones, and any other part you could imagine never went to waste. Bone broth has a rich history of being used in traditional Chinese medicine as a digestive tonic, blood builder, and kidney strengthener due to the high collagen content, bioavailable minerals, anti-inflammatory amino acids, and healing compounds that can only be found in bones and connective tissue.
Bone broth is made by simmering any kind of animal bone and tissue for at least 10 hours with veggies, herbs, and spices such as thyme, garlic, and bay leaves. We always say that killer bones = killer broth because grass fed and organic bones yield the most nutrient-rich broths. And while any bone or ligament will do the trick, knuckles, feet, and femur bones tend to contain the most collagen.
The slow simmer time of bone broth is crucial for all of the beneficial proteins, minerals, and compounds to be released from the bones. This also makes the nutrients incredibly easy for your body to absorb, so they can go where you need them most.