Why Meat Stock (and NOT Bone Broth)

If you know me, even as a passing acquaintance, and happen to mention (almost) anything, you might find the conversation somehow comes around to meat stock. That would be funnier if wasn't kinda true. 

Meat stock is the liquid gold that results from short-cooked meat and bones. Bone broth - as you may know - is the long-cooked version of just bones. Meat stock is NOT bone broth. Again - for those in the back: meat stock is not bone broth. 

The key to a rich, potent, healing meat stock is using cuts that are close to the bone. Where the meat and bone touch is where you find the reparative connective tissue that is all-important for gut health, immune health, joint health, mood, and overall wellness. 

The number one reason I recommend meat stock is to heal and seal the gut lining. Most people - yes, really, most people - have a less-than perfect gut lining, which can cause digestive issues, inflammation, and a host of other downstream problems. The abundant gelatin, glycine, proline, and other amino acids in meat stock soothe and coat the gut wall and reseal the intestinal lining. 

Meat stock is not bone broth.

Meat stock provides highly digestible, critical nutrients in one of the gentlest foods available. It's why the foundation of all my dietary protocols rests on this one super-food. 

Feeling under the weather? Have some meat stock.

Feeling anxious, agitated, or depressed? Have some meat stock.

Feeling unsettled, achy, gassy, bloated, etc.? Have some meat stock.

It's not the end-all, be-all solution to every problem, but it's usually the absolute best starting place. 

Meat stock provides highly digestible, critical nutrients in one of the gentlest foods available

Meat stock is super-rich in glycine, an amino acid helpful in all sorts of situations. Glycine inhibits stress, regulates cortisol, and generally improves sleep. 

90% of serotonin is manufactured in the gut. A calm, whole, functioning gut produces sufficient serotonin - critical for stable mood regulation. 

It's also rich in tryptophan and tyrosine - amino acids that the body uses to make the above-mentioned serotonin, melatonin, and dopamine. Again, these are critical neurotransmitters that affect our day-today quality of life and our sleep. 

It's ridiculous to me that we were told in the 80s and 90s to eat boneless, skinless, lean meats (e.g. all the cuts without the abundant collagen, glycine, and proline) and lo-and-behold, 20-30 years later, you find we're all struggling with thinning hair, skin issues, failing joints, and skyrocketing anxiety/depression. We paid more for the leaner, skinless cuts and now we're going back and paying even more for collagen supplements, collagen injections, amino acid supplements, knee replacements, medications, etc. It's pure evil marketing madness. 

We paid more for the leaner, skinless cuts and now we're going back and paying even more for collagen supplements, collagen injections, amino acid supplements...

Bone broth contains glycine too, but it's also very high in glutamine and histamine, which can be excitatory, cause histamine reactions such as headaches, itchiness, allergies, (achoo!), exacerbate gut issues such as diarrhea or bloating, and further agitate an already nervous or stressed individual. And it's really not good for persons with seizures or those on the autism spectrum because of its excitatory capacity. The irony is that histamine intolerance is a symptom of poor gut health, so that really brings you back to gentle meat stock anyway.

So, my recommendation to you is make some meat stock. Regularly. Use it as a base for other foods - stews, soups, etc. or sip it in a cup once or twice a day (more often if you're using it for improving a certain condition). Make it a part of your household, and get everyone on board. Download my free recipe card for how to make it. 

Remember, health is a birthright.