Bone broth also contains calcium, potassium, magnesium, manganese, zinc, and sodium.
The glycine in beef broth protects the mucosal layer in the stomach, small intestine, and gastrointestinal tract, Schiff says. “Glycine also improves sleep quality, and can help you relax by increasing serotonin levels in your body.”
Additionally, Schiff points out that glycine is present in high amounts in collagen. “Glycine helps build protein in the body and helps the body produce collagen—an essential component of muscles, tendons, skin, and bones.” This amino acid also helps with digestion, and can help regulate blood sugar levels. “Our bodies make glycine, but we benefit from absorbing it from collagen present in food.”
Collagen, she adds, is also a necessary component for healthy skin, hair, and nails. “Some people consider collagen to be anti-aging, due to its impact on the structure of skin and connective tissue, and bone broth is a good source of type I and type III collagen.” Type I collagen is the most abundant type of collagen in the body. Chicken broth is abundant in type II collagen, which is good for joints, cartilage, and bone.
However, Schiff points out that there are other differences between beef and chicken broth.
“While beef bone broth and chicken bone broth are healthful, beef bone broth has more collagen per serving. It is also better for gut health, for immunity, for sleep, and for mood. And it’s better for skin and nails,” Schiff says. “Chicken bone broth is better for tendons and joints, and better for hydrating with electrolytes; there's a reason chicken soup is so great when you're sick.”
However, she adds to be aware that some bone broths may contain heavy metals and chemicals. “If you're consuming bone broth, it's best if the cows are grass-fed and pasture-raised, with organic feed, because we're taking in what the cows have eaten,” she says.
It’s also important to take note of the sodium content, she adds.
“Like most soups and broths, sodium is often added with a heavy hand,” says Schiff. “That’s something to watch out for if you have high blood pressure, or are watching your sodium intake for other reasons. Don't overdo it; a cup a day should be fine.”
The best and easiest way to consume bone broth is to drink it, she says.
So I decide to pursue that strategy. I hold the sealed pouch of chicken broth in my hand and squeeze it gently, enjoying the sensation of moving the gel around inside. Do I want to drink this congealed substance? No, I do not. I turn the bag over and read the directions—apparently the broth congeals when it is cool. So I microwave a spurt in a mug. This turns the viscous liquid into something decidedly more sippable.
The taste reminds me of chicken noodle soup without the noodles, or maybe the start to a somewhat bland sauce. Drinking it is doable, and something I’d be willing to incorporate into my routine.
Heck, I’ve tried less-proven health crazes in the past. At least this one has a track record.
“It’s been popular for many years,” Schiff said. “Bone broth is not likely a passing fad.”
