In the modern world, I believe we’ve almost forgotten the power of many ancient superfoods. Herbs, spices and even homegrown vegetables are often relics of the past. Sadly, they’ve been replaced with “convenience foods” that include not only processed foods but “ultra-processed foods.”
In my opinion, for every superfood that gets added to the “forgotten” list, we can lose ground nutritionally.
One of the most notable “forgotten superfoods”? Bone broth.
Yet today, many people don’t recognize bone broth for the amazing food it is. Instead, it’s taken for granted. Or it’s simply thought of as the base for soups and stews and nothing more.
But what many don’t know is that beneath the modern names and common uses is an amazing ancient superfood.
A Deep Dive Into the Making of Bone Broth
Bone broth has been a culinary staple for centuries. In fact, cultures worldwide have their own version of traditional bone broth, which is made by simmering the bones from chicken, turkey, beef, fish and other animals for at least 12 to 24 hours—sometimes as long as 36 to 48 hours or more.
Truth be told, it’s this LONG simmering and boiling that makes bone broth rich in the goodness it has become famous for.
The bone broth can then be consumed as is, or can be slightly flavored with vegetables or even spiced up with ingredients such as turmeric, herbs, mushrooms and more.
Of course, a balanced diet and a healthy lifestyle are critical. But bone broth is something we should all consider adding back into our diet for these benefits — benefits I believe we can’t get from almost any other food.
Another “secret” to the ancient benefits of bone broth comes from the spices used in traditional recipes. In fact, bone broth is a great delivery system for certain herbs and spices.
Take turmeric, for example.
At first glance, turmeric (a close cousin to ginger) may seem rather inconsequential. After all, it’s just a spice used in cooking, right? Not so fast.
It can have tremendous benefits. Let’s take a closer look.
For over 4,000 years, Ayurvedic herbalists looked to turmeric for its benefits.
In fact, some new research even suggests turmeric’s uses date back thousands of years — all the way to early cultures in India. While others say ancient Polynesians carried turmeric with them on their voyages.
There are other accounts of turmeric being used historically, too. Marco Polo, while in China in 1280 A.D., recorded this in his diary:
There is also a vegetable which has all the properties of true saffron, as well as the smell and color, and yet it is not really saffron.
(Turmeric has since been used as a substitute for saffron, an Olde World spice, in Europe for over 700 years.)
It’s also one of the main spices used in Indian meals.
The Golden Secret to Turmeric’s Benefits
What’s turmeric’s “golden secret”? The answer lies in one of the compounds inside turmeric: curcumin.
In the 1970s, scientists found that the bright orange color of turmeric is due to it curcuminoid compounds. Of the curcuminoid compounds, curcumin is believed to be the most potent.
That’s why I believe it’s a good idea to add turmeric to your everyday diet.
And combining turmeric with bone broth — like the ancients did — is a great way to incorporate it!
If you’re looking for a quick, easy and delicious way to add two ancient superfoods to your diet, check this out: My Bone Broth Protein Turmeric supplement! (Just click the link below to learn more.)