Article By Louise Garland, Naturopath & Medical Herbalist
@wild_love__ BHSc(CompMed), Dip. Naturopathy, Dip. Herbal Medicine
You’ve probably heard by now that bone broth is good for gut health. I’m here to say that it is good for much more than that! There is growing evidence that good gut health is the cornerstone of good whole-body health.
We are learning that a healthy gut is important for everything from mental health, to joint health, to skin health, to immune health. Get your gut functioning well and pretty much every body system is going to benefit.
Unfortunately, our modern diet and lifestyle doesn’t do our gut health any favours. Stress, processed food, coffee, alcohol, diets low in fibre, lack of bitter foods, some medications, and environmental toxins, all have negative impacts on our gut health, leading eventually to inflammation and damage.
Inflammation is a major driver of immune deregulation, therefore to keep your immune system healthy and ready to support you through the upcoming winter it’s important to have your gut in the best shape possible. Bone Broth is full of nutrients needed to support a healthy microbiome and gut lining, and the abundance of amino acids found in bone broth have been shown to directly support a healthy immune response. Incorporating bone broth into your diet, along with lots of fresh fruit and vegetables, exercise, and quality sleep is a great way to stay healthy this winter.
Bone broth can be made from scratch at home, however it needs to be prepared in the correct way to make sure you’re getting all the nutrients out of the bones and into the broth. Personally, I’m in love with dehydrated broth like Mitchells Bone Broth, all the hard work has been done for you!
Interested in working with Louise? Consults available on request email@example.com
Everyone is different, please consult your healthcare professional if you’re not experiencing positive effects after taking bone broth.
(Li, P., Yin, Y., Li, D., Woo Kim, S., & Wu, G. (2007). Amino acids and immune function. British Journal of Nutrition, 98(2), 237-252. doi:10.1017/S000711450769936X)