Rich in collagen, gelatine, minerals and amino acids such as glycine and glutamine, bone broth is definitely something to add to your diet regularly if you are suffering from IBS and gut issues. As well as helping to repair the gut lining, so often ‘leaky’ in anyone with long-standing gut problems, it has been shown to increase HCl production in the stomach and bile secretion from the pancreas, both incredibly important for good digestion.
Makes approximately 1.5 litres:
750g marrow bones
1 onion, quartered
1 stick of celery
1 tbsp apple cider vinegar
A handful of herbs – sage, rosemary, bay, thyme (optional)
2 tsp salt
1 tsp black peppercorns
1.5L water (or to cover)
Simply add all ingredients to a pan, bring to the boil, turn the heat down low and simmer for 4-5 hours (the longer you can leave it, the better). Allow to cool slightly before straining. Discard the bones and vegetables and transfer the broth to glass jars. Store in the fridge and either heat through and drink, or use as a base for soups. Bone broth can also be frozen for up to three months – ensure that 2 cm of space is left at the top of the jar to avoid explosions!