There’s all kinds of buzz words in the weight loss industry and one that has had its share of the spotlight is bone broth. What is bone broth and how does it differ from regular broth or stock?
All three are very similar and thus, can be used interchangeably. First, regular broth is made by simmering meat with water, vegetables, herbs and spices for a short period of time. It’s generally a thin liquid that is light in color. Both stock and bone broth are made from simmering bones of meat with vegetables, herbs and spices. The only difference is that bone broth is simmered for longer, sometimes up to 24 hours. The result is slightly more nutrients, including protein. It’s also somewhat thicker due to more collagen being released from the bones, and some say it has a richer flavor and fuller mouth feel. When comparing the same name brand of 1 cup chicken broth, chicken stock and chicken bone broth the protein content is 1 gram, 4 grams and 8 grams respectively. (Note that the sodium content varies but is high unless purchasing low sodium or unsalted).
Bone broth is touted as having a long list of benefits, such as being good for the skin and lessening joint pain, but the science is lacking. There’s even a specific bone broth diet, a 21-day plan that involves consuming mostly bone broth. Like most all fad diets, initial weight loss may occur due to a restriction in calories, but it’s difficult to maintain and may lead to nutrient deficiencies. Bone broth is nutritious, but it’s not a magical food. Enjoy it along with a variety of other nutritious foods!
About the Author
Jenna Smith is a Nutrition and Wellness Educator with University of Illinois Extension, serving Livingston, McLean, and Woodford Counties. Smith uses her experience as a registered dietitian nutritionist to deliver impactful information and cutting-edge programs to Livingston, McLean, and Woodford Counties and beyond.