The nose-to-tail principle
Behind the tradition lies the nose-to-tail principle: a slaughtered animal is used in its entirety, not just the parts that are quick to prepare. Bones, cartilage and connective tissue used to go into the pot as a matter of course. In the modern kitchen that has largely disappeared, and with it the broth that came from it.
At least 24 hours at a low temperature
The water that goes into the broth is first filtered three times, so that no chlorine or fluoride remains. The broth then simmers for at least 24 hours at a low temperature. That is the part of the process that cannot be rushed: collagen from bones and connective tissue only turns into gelatine with long, gentle heating.
Dried to powder, in Sydney
Broth of Life is a family business from Sydney. The simmered broth is reduced to a paste and dried, which makes the product keep for a long time and easy to measure out. The full composition is on the packaging: bones of pasture-raised chickens, celery, carrot, onion, garlic, Himalayan salt, pepper and apple cider vinegar.
What makes Broth of Life bone broth so special?
Not all bone broths are the same. That becomes clear once you understand what it takes to make a good bone broth. Broth of Life has put together a number of fine bone broths that are special for several reasons. First, the water used for the bone broth is filtered three times through a special system to make sure no chlorine or fluoride remains in it. The soup is then made with plenty of time and attention through a manual and extremely careful production process. Part of this process is simmering it for at least 24 hours, so that collagen and other nourishing components that animal bones and connective tissue are naturally rich in have time to be released. Through years of research and product development, Broth of Life has a head start on others in this sector. Broth of Life was the first in the world to dehydrate its products, so they could be packed in a handy powder form that keeps for a long time and is easy to use. What is more, Broth of Life broth is the first 100% certified bone broth in the world! Broth of Life considers it very important to be transparent about the ingredients it uses. That way you can be sure you are bringing home a high-quality product when you choose Broth of Life’s nourishing ‘golden elixirs’, as the company rightly likes to call its broths.
Bone broth as an age-old tradition
Traditional cultures and wild animals have known instinctively since the beginning of time that bones and cartilage are very nutritious. Their use dates back to the Stone Age. Archaeological finds all over the world have shown that our ancestors made broth from freshly caught animal food sources. An authentic, pure bone broth is still one of the best and tastiest ways to take in the nutrients from animal bones and bone marrow. It is a brew that is still made the traditional way today, by simmering animal bones and cartilage in water at a low temperature for a long time. The flavourful liquid contains dissolved nutrients and is a source of bioavailable collagen (gelatine). This primordial soup is one of the most nutrient-rich natural food sources in the world and has been used for generations as a powerful and beneficial food. Bone broth reminds us of the warm, safe kitchens of our grandparents, where food was prepared with love and brought us together.
The secret of bone broth
A good bone broth contains a range of essential nutrients that have a powerful, beneficial effect on your whole body. The long simmering releases readily absorbable vitamins, minerals and amino acids and converts collagen into gelatine, so that your body can absorb it. Broth also contains specific carbohydrates called glycosaminoglycans. Collagen is a glue-forming protein found in the bones of vertebrates, which is released in bone broth as readily absorbable gelatine. Because of its powerful nurturing properties, bone broth truly deserves to be called a superfood!
The importance of collagen for our body
Collagen fibres are important extracellular proteins in the body. They make up around 25% to 35% of the total protein content of the body and are used by the body to build the distinctive collagen triple helix structure. This structure ensures that tissues and fibres in our body keep their strength, cohesion and flexibility. Up to the age of 25, the body produces enough collagen by itself. After that, production declines and it can be useful to top up this substance, for example through food. More than 90% of the collagen in our body is type I. Type II collagen is found in joints, ribs, nose, larynx and intervertebral discs. Type III is common in the skin and blood vessels. Bovine collagen is the most widely used in collagen supplements and consists mainly of collagen types I and III.
Gelatine versus collagen hydrolysate
In bone broth made from high-quality animal food sources, slow heating converts collagen into gelatine, which the body absorbs easily. The gelatine in bone broth consists of several types of collagen and contains essential nutrients, including useful minerals, fats and special carbohydrates (glycosaminoglycans, often shortened to GAGs). Collagen hydrolysate is a further processed form of gelatine in which enzymes break the proteins down into smaller pieces. Collagen hydrolysate does not contain the extra nutrients found in bone broth. Both forms, however, contain the main essential amino acids, are easily absorbed and have the same body-nurturing properties.
A rich amino acid profile
Did your mother always give you chicken soup when you were ill? Few foods are as powerful and beneficial as a good bone broth. In today’s society, hardly anyone has the time to set aside a whole day for making soup. Broth of Life’s chicken bone broth is slowly simmered with pure water and fresh vegetables, just the way your mother used to make it. The consommé is then reduced to a paste and dried. The result is a pure broth powder with high concentrations of amino acids, including glycine, lysine, glutamine and proline.
Nose-to-tail eating
The nose-to-tail principle is an ethical and sustainable way of processing meat in which every part of an animal is used for consumption. Traditionally it was entirely normal to use an animal in full once it had been slaughtered, but in our modern society we usually limit ourselves to the parts of an animal that are quick and easy to prepare. A shame, because eating organs and glands is actually very valuable! It is wisdom that traditional healers from ancient cultures already knew how to use. It makes sense: every animal organ is a specific source of nutrients, enzymes and bioactive substances that are not only good for the whole body, but also seem to suit the nutritional needs of the corresponding organ in the human body. For targeted support, you can choose to add these specific nutrients to your diet by supplementing with glands and organs. People who eat according to the principles of ancestral eating believe that our body knows how to make good and specific use of the nutrients from healthy animal organs. A fine piece of work by Mother Nature!
In the kitchen
One teaspoon in 100 ml of hot water makes a cup of broth. You can also sprinkle the powder dry over a meal, the way you would use a spice mix, or add it to sauces, stews and risotto. The flavour is mild and savoury, with the vegetables and Himalayan salt clearly present.
About Broth of Life
Broth of Life bone broth is made from high-quality, natural ingredients that are selected by hand. The family business, based in Australia, is the only company in the world that makes certified bone broth in powder form. The company places great value on quality and therefore uses only pasture-raised chickens and grass-fed cattle that are kept in a natural way, so that the animals stay free from hormones, antibiotics and toxins, which are often stored in the bone marrow of animals. Every jar of Broth of Life bone broth is prepared with a lot of love and contains bone broth in powder form, which makes the broth easy to store and use. Not only can you mix the powder with boiling water into a warm drink, it is also a wonderful base for sauces and stews and gives your meals that little bit of extra depth. That way you can easily enjoy all the benefits a good bone broth has to offer, without spending hours in the kitchen yourself!
