Unfortunately these days due to modern meatProVen+Review processing, the valuable bones for stock often are thrown away and we instead reach from the instant stock varieties that often lack the goodness of a true stock and can contain additives such as MSG and yeast that we would otherwise want to avoid.
Why is stock so good for us?Stock contains the minerals rich in bones, cartilage and marrow, electrolytes from vegetables and health boosting constituents of herbs all easily and quickly absorbed and assimilated into our bodies. The acid from vinegar added in the stock making process draws out minerals from the bones and the rich gelatine from the cartilage is full of healing properties specific to our digestive system and joints.
If you are vegetarian or vegan and aren’t using bones, add some shitake mushrooms for their immune boosting effects as well as flavour.
So this winter, let’s get back to basics and cook up a big batch of nutritious stocks. You can freeze in batches to use over a period of time in soups, sauces and stews for immune boosting benefits this winter. It’s easy!