My New Bone-a-fide Liquid Gold for Great Health

Disclaimer: This article is for informational purposes only and is not intended as medical advice. Always consult a qualified healthcare provider, especially if you have existing health conditions or take medications.

Let's be honest: quality meat has become incredibly expensive.

My weekly grocery bill was skyrocketing, with grass-fed beef costing over $15 per pound in my area.

Who isn’t spending hundreds of dollars monthly to maintain a good protein intake, which feels unsustainable?

Meanwhile, despite consuming all this expensive meat, have you noticed slight inflections in your recovery time after working out?

For example:

Is any joint pain after intense sessions lingering longer?

Most importantly ...

Does your gut health seem compromised?

I had this happen to me, so

I wondered if there was a better way to nourish my body.

Discovering Liquid Gold

One day, while reading the book I picked up for free at a local shop,

I discovered that Edgar Cayce, in the 1930s, advised the drinking of bone broth.

More than eating meat itself.

Initially skeptical, I thought... (drink bones?),

Still, I took his advice

I made a batch using beef bones and marrow brought from the grocery.

The first thing I noticed was the incredible economy.

I created over two gallons of nutrient-rich liquid from bones that would have otherwise been discarded.

This broth can be jarred and saved for a rainy day.

Beyond Budget: The Health Revolution

Almost immediately, I noticed several changes:

1. Joint relief: The collagen in bone broth provides building blocks for joint cartilage. My post-run knee discomfort diminished significantly.

2. Improved digestion: The gelatin in bone broth helps seal leaky gut and promotes beneficial gut bacteria. My bloating decreased, and my digestion became more consistent.

3. Better sleep: The glycine in bone broth improves sleep quality. I found myself falling asleep faster and waking more refreshed.

4. Enhanced immunity: Bone broth, rich in minerals and amino acids, strengthened my immune system. While my training partners caught seasonal colds, I stayed healthy despite an increased training load.

5. Sustained energy: Unlike the energy spikes and crashes I experienced with meat-heavy meals, bone broth provided steady, sustained fuel for workouts.

The Science Behind the Sip

What makes bone broth superior to plain meat consumption?

The slow-simmering process extracts nutrients from bones and connective tissues that we cannot access by eating muscle meat alone:

• Collagen and gelatin: These proteins support joint health, skin elasticity, and gut lining integrity.

• Glycine and proline: Amino acids essential for detoxification and tissue repair.

• Glucosamine and chondroitin: Natural compounds that reduce inflammation and joint pain.

• Minerals in highly absorbable form: Calcium, magnesium, phosphorus, and potassium in forms your body can efficiently utilize.

Conventional meat preparation focuses on muscle tissue, which provides protein but lacks these specialized nutrients in bones, marrow, and connective tissue.

My New Routine

I haven't eliminated meat, but I've revolutionized my approach.

Now, bone broth serves as my foundation at least once a week,

with smaller portions of meat as a complement rather than a centerpiece.

An optimal day for me includes:

• Lunch or dinner: Cup of bone broth with my meal

• Pre-workout: Small protein snack

• Post-workout: Bone broth with added collagen

• Dinners with vegetable-heavy meals with much smaller, if any at all, meat portions, often cooked in bone broth

The results speak for themselves. I feel much healthier overall; my strength gains have continued despite consuming less animal protein, and my monthly food budget has decreased by at least 30%.

Getting Started: Easier Than You Think

Making bone broth sounds time-intensive, but modern cooking methods have simplified the process. I use a slow or pressure cooker to create large batches with minimal active preparation time.

Basic formula:

• 2-3 pounds of bones (chicken, beef, pork, or mixed)

• 2 tablespoons apple cider vinegar (helps extract nutrients)

• Vegetable scraps (onion ends, carrot peels, celery leaves)

• Water and herbs to taste

The vinegar is crucial—it helps break down the bones and release minerals and collagen into the broth.

The Bottom Line

Transitioning from a meat-centric diet to one centered around bone broth has enhanced my health and reduced my food costs, and I have fun discovering new ways to make the broth.

I've discovered that the most nutritious foods aren't always the most expensive or obvious choices.

I can't recommend this switch highly enough for anyone looking to optimize their nutrition while managing costs.

Your body—and wallet—will thank you.