Bone Broth and Skincare
Bone broth has been known for its many beneficial properties, for overall health, but did you know that it can increase your skin health's as well?
Gelatin from the beef or chicken bones will promote healthy skin, shiny hair and a very happy belly. There is a difference between chicken/beef stock and bone broth. The easy way to identify the difference is to look at the protein content.
If you are worried about your sodium, look for a low or no salt option. The most obvious benefits are:
Bone Broth promotes Clearer Skin, and May Help Reduce Acne, Rosacea, Eczema, and Psoriasis. Broth is highly nutritious –iron, vitamins A and K, fatty acids, selenium, Zinc and manganeseIt may protect the joints – Consuming bone broth may be a good way to add gelatin to the diet, which may help protect these joints. Bone Broth may help fight osteoarthritis – Results show that collagen can improve knee joint symptoms, such as pain, stiffness, and poorer physical function, in people with osteoarthritis. It can help reduce inflammation and heal the gut – Drinking bone broth daily may be a simple way to get anti-inflammatory amino acids into the body. Lacking sleep? People who take glycine before going to sleep may feel that they sleep better and have less fatigue during the following day. For these people, drinking bone broth with a simple dinner may help provide this glycine. Is weight loss important? Drinking bone broth or making a simple soup may be a beneficial way to add more protein to the diet and feel more satisfied with a meal without consuming too many calories.
Interested to read more about the many health benefits of bone broth? Read this article by Cognitune Smarter Health: 10 Health Benefits of Bone Broth Protein Powder Supplements
Looking for Men’s specific skin care products? Come in to Skin Care For Gents and try our clinical grade skincare products. We will also recommend products for your specific needs, even if we do not sell them at our location.
BONE BRIOTH RECIPE
YIELD: Makes about 8 cups of broth, depending on cooking time
ACTIVE TIME 30 minutes
TOTAL TIME 24 hours - 48 hours
4 pounds beef bones, preferably a mix of marrow bones and bones with a little meat on them, such as oxtail, short ribs, or knuckle bones (cut in half by a butcher)
2 medium unpeeled carrots, cut into 2-inch pieces1 medium leek, end trimmed, cut into 2-inch pieces
1 medium onion, quartered
1 garlic head, halved crosswise
2 celery stalks, cut into 2-inch pieces
2 bay leaves
2 tablespoons black peppercorns
1 tablespoon apple cider vinegar
Special equipment: 6-quart (or larger) stockpot or a large slow cooker
Preheat oven to 450°F. Place beef bones, carrots, leek, onion, and garlic on a roasting pan or rimmed baking sheet and roast for 20 minutes. Toss the contents of the pan and continue to roast until deeply browned, about 20 minutes more. Fill a large (at least 6-quart) stockpot with 12 cups of water (preferably filtered). Add celery, bay leaves, peppercorns, and vinegar. Scrape the roasted bones and vegetables into the pot along with any juices. Add more water if necessary to cover bones and vegetables.Cover the pot and bring to a gentle boil. Reduce heat to a very low simmer and cook with lid slightly ajar, skimming foam and excess fat occasionally, for at least 8 but up to 24 hours on the stovetop. (Do not leave on stovetop unattended, simply cool and continue simmering the next day.) The longer you simmer it, the better your broth will be. Add more water if necessary to ensure bones and vegetables are fully submerged. Alternately, you can cook the broth in a slow cooker on low for the same amount of time.Remove the pot from the heat and let cool slightly. Strain broth using a fine-mesh sieve and discard bones and vegetables. Let continue to cool until barely warm, then refrigerate in smaller containers overnight. Remove solidified fat from the top of the chilled broth.
Broth can be stored for up to 5 days in the refrigerator and up to 6 months in the freezer.