Albert Einstein proposed, "Once you stop learning, you start dying."
Thankfully, for many seniors there lingers a hunger for knowledge and insight about their aging body and our world. Geriatricians agree it behooves elders to treat each new day as an opportunity to acquire new knowledge that will grease the wheels of a higher quality of late life and broaden world view. Geriatric specialists urge not giving up quite yet just because of chronological age. Take the current bone broth collagen phenomena, for example.
When we get sick, grandma was correct serving steaming steamy bowls of rich chicken soup made from slowly simmered bone-in whole chicken laced with a bazillion garlic cloves, carrots, celery, onion, chopped parsley and a splash of dry white wine. The cooled stock quivered like Jell-O due to collagen, a protein in bone broth. Collagen is the most abundant protein in the human body – the tie that binds living human tissues together. This amino acid is found in our bones, muscles, ligaments, tendons, joints, blood vessels, digestive system, organs and skin. It’s the “glue” that helps hold the aging body together.
As we grow long in the tooth, our body’s collagen production naturally slows down, accelerating the degenerative process of aging, such as wrinkles, sagging skin and joint pains due to weaker or decreased cartilage. Medical science supports consuming bone broth collagen that may prevent or relieve osteoarthritis, osteoporosis and other bone- or skin-related diseases. Not cans of stock from the grocer, however.
Ingesting bone broth “re-inflates” cells and builds strong, resilient skin-cell walls – therefore reversing damaging inflammation when combined with unprocessed, anti-inflammatory, clean, plant foods. Plus, you’ll load your body with nutrients that protect against photoaging, so it’s possible to preserve beautiful skin at any age.
Collagen, a “complete protein,” contains a whopping 19 different amino acids – proline, glucosamine, chondroitin, gelatin, among other nutrients that can also help leaky gut, increase metabolism, muscle mass and energy output, protect heart health, strengthen nails, reverse signs of hair loss, strengthen hair and teeth, and promote liver health. Along with replacing dead skin cells, collagen gives our aging skin strength and elasticity. Consistent daily use is a factor.
The lining of the human gut can be negatively affected by antibiotics, the environment, antacids, alcohol, and processed food. Consuming bone broth collagen can help heal the lining of the digestive tract.
To understand how much nutritional goodness is in bone broth, consider its source: bones. Free of dairy, grains, gluten, and soy, bone broth’s nutrients and vitamins are rendered from boiling chicken or beef bones. Don’t have the time or energy? Today, anyone can visit a health food grocer and purchase non-GMO bone broth collagen powder. Some are even flavored for your pleasure. Even some long-time vegetarians have learned their unavoidably degrading temples needed more protein and animal collagen.
Want to make your own gelatinous bone stock? Most people only simmer their locally sourced chicken / beef bones for a few hours, but for highest nutrient release it’s necessary to simmer the whole the bone broth for much longer periods of time, ideally 20+ hours. It freezes well. You can also augment casseroles, soups, stews, gravy and sauces with the stock as you would with canned stocks. Your dog or cat will enjoy and reap benefits when their daily meal is bathed with warmed broth.
Regardless of age, everyone has so much more we can learn about caring for aging bodies and the world around us. Living Einstein’s suggestion to keep exploring, learning and growing seems worthy. Earth is a school, the vast universe a library, nature our pharmacist, experience the teacher.
Bone Broth
- 2 lbs. beef or chicken bones from a healthy source
- 2 chicken feet (optional)
- 1 gal. water
- 2 tbsp apple cider vinegar with mother
- 2 cups dry white wine
- 1 onion
- 6 cloves fresh garlic
- 2 carrots, skin on
- 2 stalks of celery
- 1 bunch parsley
- 1 tbsp Himalayan salt
- 1 tsp. turmeric powder
- 1 tsp black pepper
- Poultry seasoning or sage to taste (optional)
If you’re using raw bones, particularly beef, it intensifies flavor to roast them in the oven first for 30 minutes at 350°F.
Place bones in a large stock pot.
Pour cool filtered water and the vinegar over the bones and let sit for 20-30 minutes. The acid helps make the nutrients in the bones more available.
Rough chop and add the onion, carrots, and celery to the pot.
Add salt, pepper, spices, and herbs.
Simmer no less than 8 hours. In a crockpot, for 24 hours for optimum results.
Chef Wendell hosts Eat Right Now on WISH TV 8 CBS Indianapolis. He can be reached at 317-372-2592 or This email address is being protected from spambots. You need JavaScript enabled to view it. .