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Bone broth may not sound very appetizing, but I’m sure you’ve read an awful lot about it over the last couple of years.
It really gained popularity among anti-aging enthusiasts who believed brewed bones were a great way to drink your way to smoother, younger-looking skin since the broth contained collagen — the skin supporting protein — among many other nutrients, amino acids and minerals.
But the thing about eating or drinking collagen is that it gets broken down by amino acids in your digestive system before it can reach your skin and joints. So, that was a little disappointing to learn.
I still make a large pot of the hearty broth a couple of times a year and use it as a soup base. I figured it might not turn back the clock, but there was still good nutrition there.
And boy, am I glad I kept it up.
Because even though valuable collagen doesn’t survive the trip inside the body when consumed, a new study has revealed there are heart-protective peptides derived from bone broth that do…
Peptide protection for your heart
During cooking and digestion, proteins from animal bones can be broken down into smaller pieces, or peptides, that have different properties than the whole protein you get when you eat meat.
This led researchers to launch a study, now published in the American Chemical Society’s Journal of Agricultural and Food Chemistry, to see if making a bone broth from ham bones could be a source of those beneficial peptides.
And, guess what…
They found that when they let that bone broth simmer, it became super-rich in those very important peptides — ones that come from hemoglobin (blood).
And, what’s even more important is their discovery that those peptides blocked the activity of enzymes known to lead to heart disease.
In fact, according to the lead researcher, Dr. Leticia Mora-Soler, “The ACE-I, ECE, DPP-IV and PAF-AH inhibitory activity of these peptides is directly related with antihypertensive, antidiabetic and antithrombotic activities, all of them affecting the cardiovascular system.”
Not all of those peptides remained stable through the heating and digestive processes, but the ACE-I and DPP-IV peptides did. If you have had any blood pressure issues, you know the impact of inhibiting the ACE-I enzyme to lower blood pressure and may even take an ACE inhibitor medication.
Simple bone broth recipe
I enjoy sipping on bone broth — even more knowing it’s indirectly beneficial for my blood pressure. But even if you don’t, using ham bones in soups and stews should afford you the same benefit.
I’m sharing my recipe for bone broth, which works as a great soup base too if you’d like to give it a try:
- Place bones in a slow cooker or a large stockpot. Beef or ham bones seem to do best.
- Fill the pot with water and two tablespoons of apple cider vinegar.
- Add in any veggies you want like carrots, celery, and onions for flavor.
- Cover and cook on low for 18 to 24 hours.
- Add salt to taste.
- When the broth cools, there will be a layer of fat on the top which can be removed and used for cooking.
The good news is that once it’s ready, it will keep for up to a week in your refrigerator so you can enjoy a little every day.
Editor’s note: There are numerous safe and natural ways to decrease your risk of blood clots including the 25-cent vitamin, the nutrient that acts as a natural blood thinner and the powerful herb that helps clear plaque. To discover these and more, click here for Hushed Up Natural Heart Cures and Common Misconceptions of Popular Heart Treatments!
- 8 Bone Broth Benefits That Will Convince You to Try the Trend — Shape
- Dry-cured ham bones — a source of heart-healthy peptides? — American Chemical Society
- Trendy ‘bone broth’ diets could have some cardiovascular merit — Cardiovascular Business