I’m sure you’ve all heard about bone broth & how nutritious & healing it is for your gut.
Think of it like Food Botox !!
It’s bursting with collagen which is great for gut, skin, joints & is anti-inflammatory…& comforting for your soul. Fish Broth is also great for your thyroid – plus…it’s actually the quickest & cheapest bone broth you can make – DOUBLE BONUS!!
There are also some ‘cons’….if you’re sensitive to glutamate, then you will need to cook your bone broth for a lot less – start with half hour & consume smaller quantities. If this goes well, then you can slowly build. Glutamate may cause anxiety in sensitive people or in children it may manifest behaviourally – where there’s more agitated & anger outbursts, trouble sleeping, insomnia. Glutamates are the main excitatory neurotransmitter in the brain. They keep us alert, are important for memory & learning. If you’re sensitive to glutamate, then bone broth may put you into ‘overload’, so just start low & slow. Glutamate needs to be converted into GABA which is the brain’s most calming neurotransmitter which promotes calm, sleep etc. Vinegar is included in most bone broths, though again….many glutamate sensitive people are sensitive to vinegar – so just skip the vinegar to be sure!
2.5-3L filtered water
1kg fish heads &/or bones of non-oily fish is best
1/4C apple cider vinegar
sea salt to taste
Place water & fish heads/bones into large stock pot on the stove (or use a slow cooker set on high)
Stir in vinegar whilst bringing water to gentle boil. (skip this if glutamate sensitive)
As the water begins to boil, skim off any foam that forms – this has any impurities in it.
Reduce heat to a simmer for at least 4hrs, or up to 24hrs if preferred. (or if glutamate sensitive ~30mins to begin with)
Cool & then strain into containers for storage in fridge up to a week, or freeze for use 3-6mths later.
You can add bone broth to stews, stirfries, soup, or enjoy it on it’s own.