BREWING UP: Bone broth advocate Angela Deckker of Soulfull Broths.
BREWING UP: Bone broth advocate Angela Deckker of Soulfull Broths.

Tasty new life elixir

FOR centuries, cultures around the world have boiled leftover bones to create stock and broths.

 

 

Mullumbimby's Angela Deckker, who sells her home made broth by the cup and in take-home jars at the Mullumbimby Farmers Market, says a good broth is like medicine, with a whole host of health benefits. These include helping to heal the gut and promote healthy digestion, reducing joint pain and inflammation, boosting the immune system and promoting healthy hair, skin and nails.

These healing properties are thanks to the minerals and compounds that broth contains such as calcium, magnesium, silicon, collagen, glycine and glutamine, which are released during the cooking process and are present in the broth in a form your body can easily absorb.

Angela starts with organic chicken bones or grass fed beef bones from Hayters Hill Farm near Byron Bay, which she soaks in a little water and vinegar and then simmers for about 36 hours. The long cooking time helps break down the bones (they are soft and crumbly by the end, she says) and it ensures the maximum amount of nutrients are released. Angela says broths are so good that some local doctors are recommending them to their patients, especially pregnant and breastfeeding mums. The goodness broth contains has even convinced some vegetarians to make an exception and add it to their diet, Angela says.

In the US, bone broth has become a massive food trend, with whole cafes now dedicated to it , and the health conscious are now replacing their morning coffees for a cup of broth.

 

"It's a soul food," said Angela.

• Find Soulfull Broths at the Mullumbimby Farmers Market every Friday.


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