Bone broth: benefits, harms, cooking features. Glucosamine Supplements Take Long Time to Maintain Healthy Joints

Bone broth is prepared from processed (cleared from meat) bones, as well as from cartilage and tendons. Pork, beef and lamb bones are great for making bone broth. You can also use the bones, legs and heads of birds, which contain collagen and are good for joints.

Why is bone broth good for joints?

Properly cooking fresh bones produces a nutritious liquid that improves bone and joint health. This broth is filled with amino acids, vitamins, minerals, which is ideal for the elderly and people with joint diseases. In addition, it is easily digested and soothes the intestines.

Some experts believe that instead of milk, juice, tea and coffee, it is better to drink bone broth in the morning. This is the perfect morning drink. This broth can be made from chicken.

Two American food experts, M. Gelula and A. Bry, note that bone broth has a lot of benefits that many are not even aware of. "It's rich in calcium, magnesium, which helps strengthen bones, and also contains collagen, which has anti-inflammatory properties." It is great for people who experience skin, joint, and digestive problems. However, they argue that high quality bones should be used to make such a healing drink.

Very often, such a broth is used in therapy, therapeutic diets. It has become more and more popular lately.

What does bone broth contain?

While the bones are simmering, beneficial elements enter the water: collagen, glucosamine, glutamine, arginine, glycine and proline. This bone broth is ideal for strengthening and healing joints, because. contains gelatin chondroitin and other health nutrients.

Thus, it contains beneficial collagen (). It makes up to 35% of the total protein in the human body. It is probably the most popular substance that is often recommended for use in arthritis.

Collagen also nourishes the skeleton, skin and hair. The use of bone broth will help maintain youthful skin, increase its elasticity, and also strengthen nails and hair.

Other benefits of collagen: promotes stomach health, improves digestion, promotes cell renewal and repair, thus. accelerates wound healing.

In addition to collagen, the broth contains glycine, which helps secrete stomach acid and also helps reduce the incidence of gastric reflux and indigestion.

Glycine also plays a role in the digestion of fats, which is important for the entire intestine, pancreas and gallbladder.

For individuals with rheumatic diseases, bone diseases, it is beneficial to consume bone broth due to the presence of glucosamine and glutamine in it. These substances are used to reduce joint pain, improve mobility, and also to maintain the health of the intestinal wall.

Benefits of meat broth

The broth made from meat and bare bones is great for preventing flu and colds. Even our ancestors used this broth to strengthen the body's defenses. You can also add herbs to the broth that increase immunity, such as turmeric, thyme, bay leaf.

Patients with osteoarthritis are usually prescribed various drugs with glucosamine, collagen (chondroitin sulfate), but these substances are found in sufficient quantities in bone broth.

People with arthritis who drink this broth daily instead of tea report a significant improvement in their joint-related symptoms. Not only calcium and phosphorus are important for bones, but also protein (collagen).

How to prepare and benefit?

To prepare the broth, use the bones of your choice, the main thing is that they are of high quality. It is not necessary to look for beef, you can buy poultry or even fish. Vegetables and aromatic herbs can also be added according to taste and choice.

Ready-made broth can be drunk like regular tea, or consumed as vegetable soup (if vegetables are added). You can also use it for making mashed potatoes, sauces, second courses, jellies.

This is a very economical and beneficial remedy for bones and joints. The finished broth can be stored in the refrigerator for up to five days, it can also be frozen.

In cooking, it is usually recommended to boil the broth for no more than 3-4 hours, but for medicinal purposes it is better to increase the cooking time from 8 hours or more (except for fish). It is better to add acid (vinegar, lemon juice) during cooking, it will help to remove nutrients from the bones into the broth. Thus, more nutrients will enter the broth. After cooling the broth, remove the fat and pour into a clean jar. The broth is best served warm.

Simple recipe: 4 liters of water; 2 tbsp. l. apple cider vinegar or lemon juice; 1 kg of bones; salt to taste. Pour all the ingredients with water and cook for 12 to 24 hours.

Bone broth is suitable for the treatment of such diseases: osteoarthritis, rheumatoid arthritis, osteoporosis. It can also be used to reduce weight, to quickly recover from an injury.

Chicken bouillon

The decoction is very rich in gelatin and amino acids such as proline and glycine. These substances are released from meat and connective tissues during the first hours of boiling meat. It is especially useful for joints to use broth from chicken paws and heads. If you don't like paws, then use a whole chicken. However, meat contains no more than 1% gelatin.

Suitable Poultry Parts: The medicinal broth is most useful when made from bones with cartilage, skin. Therefore, if we are talking about a chicken, then we should include not only the bones, but also the skin. Fat can be removed.

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Modern nutritionists unanimously claim that all meat and chicken broths are harmful. Why? The original purpose of the broth is the heat treatment of a piece of meat (not a bone!). Even at the dawn of civilization, primitive people compensated for the energy costs of hunting only with hearty and fatty foods, such as meat soups. Modern man no longer needs to actively work to get his own food. However, having got used to the taste of meat and rich broths, a person is still not able to refuse decoctions on the bone.

What is useful in meat broth?

As scientists have long proven, extractive substances that enter the meat broth during the cooking process unnecessarily overload our digestive system and even impede the functioning of the liver. And the chemicals (purine bases) contained in pork, lamb, beef, chicken broth are especially dangerous for the following diseases: arthritis, gout, blood diseases. What is weighted, treated, canned for transportation and storage, pieces of meat are processed (the so-called chemical "additives"), easily pass into a liquid, that is, into a broth during the cooking process of meat: this is how antibiotics, preservatives, growth hormones get into the soup .

Bone broth is considered the absolute champion in the content of harmful and undesirable substances for the human body. Few people know, but it is in the bones that salts of heavy metals are mainly deposited, compounds of mercury and arsenic are present. And therefore, the thicker and more concentrated the meat broth, the more harm you will do yourself, especially if there are problems with digestion. But the meat itself, which was cooked in the broth, is just freed from most of the unwanted additives, excess fat. It is boiled meat that is recommended for dietary nutrition for both adults and children.

Still, don't give up. The broths that our parents fed us from childhood are not so harmful if they are made from high-quality meat and according to all culinary rules. Meat broths, cooked from dietary meats, are recommended by doctors during the recovery period after severe infections and the cure for diseases of the gastrointestinal tract. In such patients, complex meals are not able to be fully digested, which becomes an obstacle to getting a recovering person all the necessary nutrients and restoring energy. Chicken breast broths are good, which at all times was sold to the sick and infirm patients. Concentrated beef broths are indicated for patients with chronic gastritis with low acidity and anemia, as well as for physical exhaustion.

And yet, soups should not be completely abandoned. Vegetable soups are a great alternative to meat broths. They are a storehouse of vitamins and minerals. They are completely free of harmful animal fat. Vegetable broths are dietary dishes that are not contraindicated to anyone.

How to cook the right, healthy meat soup?

• Choose only proven lean meat without any bones. Give preference to chickens, rabbits, veal.
• Wash the meat thoroughly, cut off all the veins and fat. Dip in cold water, bring to a boil, cook for at least 10-15 minutes, drain the entire broth. With the first water in which the meat boils, all dangerous extractive substances will leave. Re-fill the meat with fresh water, continue cooking. If you want to achieve a lower concentration of the decoction, repeat the procedure again. Ready-made vegetable broth is ideal for re-cooking meat.
• You can saturate the broth with vitamins, microelements and, of course, with a pleasant aroma and taste by adding fresh herbs to it.

What water is best for making broth?

The broth will turn out really tasty and healthy, if you choose the right one for it not only meat, but also water. The fact is that tap water can not always be used for cooking and broths. In order for the broth to turn out perfect, it is better to use bottled, spring or well water for cooking it. In extreme cases, tap water can still be used, but before that it must be filtered. If there are no filters, let the water stand for several hours.

About the secrets of making delicious broth

To prepare the broth, the meat must be poured only with cold water, and the cooking process should take place only with the lid tightly closed. The lid can only be removed when the broth boils, removing all the foam from its surface. Further, the cooking process should take place already without a lid so that drops of moisture do not settle on it. Otherwise, they can seriously spoil the taste of the broth.

When a greasy film appears on the surface of the broth, it must be removed. Otherwise, the fat will simply dissolve in the broth, spoiling its taste. Throwing fat is not necessary. This is a very valuable product, so it must be collected in a bowl. Subsequently, this fat can be used in the frying process. It is also used for dressing second courses and for making sauces.

As for dishes, it is better to choose a pot with thick walls and a bottom for making broth. In such a container, heat is distributed evenly, and the broth itself will cook slowly. Gradually, its taste will become more saturated. You can add salt half an hour before the end of cooking. During the boiling process, some of the water boils away. If you salt the broth at the beginning, it may turn out to be salty. It is also worth noting that in unsalted water, meat more actively gives up its beneficial components.

From different types of meat, the broth can be cooked for different times. So, beef broth will cook for about three hours. Pork broth will take more than two hours to cook. But lamb can be cooked in an hour and a half. The least time is needed to prepare the broth of veal, rabbit and chicken - up to an hour and a half. However, the readiness of the broth is determined quite easily. You just need to pierce the meat with a knife or fork. If it is pierced, then the pan can be removed from the heat. It is important not to overdo it here. If the broth is overcooked, then its taste will not be very pleasant. When the meat is ready, you need to get it, separate it from the bones, and then cut it up and put it on a dish. From this meat you can cook soup or add it to the second dish. Everything that remains after straining the broth - spices and bones, can simply be thrown away.

Speaking of spices. To give the broth a special taste, carrots, onions, celery, garlic, black pepper, parsley, cloves, bay leaves are added to it. But all this does not apply to chicken broth. All these spices can only interrupt its natural taste. In chicken broth, you can add only fresh parsley and carrots. All spices are added to the dish thirty minutes before it is ready. The same applies to vegetables. A small amount of onion peel gives the broth a golden color. And to make the broth more spicy, you can add a little hard cheese to it.

About the calorie content of the broth

Given that the problem of obesity is one of the main medical problems of our time, it makes sense to deal with the calorie content of meat broth. So, in one hundred grams of chicken broth there are about twenty kilocalories. The same amount of beef broth contains forty-five kilocalories. As for pork and veal broths, they contain fifty-four and twenty-eight kilocalories, respectively. These data were derived by calculating the average value from three liters of broth prepared from one kilogram of meat.

How to cook meat broth for a child?

To prepare the broth for a child, you need to take only lean meat, from which you need to remove all the veins, and then rinse it thoroughly. When the meat boils, it should boil for about ten minutes. After that, the liquid must be drained, pour the meat with fresh water, and cook until tender.

If the child is not yet a year old, then the meat for him needs to be cooked separately and added to the vegetable broth in the right amount. If the child is more than a year old, then the soup for him can be immediately cooked in meat broth.

Bone broth is considered the most budgetary. Indeed, bones cost a penny compared to meat and belong to the products of the lowest category. But our mothers and grandmothers had a completely different opinion about bone broth and did not doubt the benefits of bone broth.

Now science has studied, calculated and analyzed everything or almost everything. The bone broth was not left out. And it turned out that bone broth is very useful for humans. Why bone broth is useful, who needs to pay attention to it and be sure to include it in their menu will be discussed in this article.

What is bone broth

Bone broth is a broth made from bones. Bones can be very different: animal, bird or fish. In our country, animal and poultry broths are more popular. In Asian countries - fish bone broth. Of course, meat broths are also cooked there.

Bone broth is used not only for cooking first courses. Use it for stewing vegetables, meat, cooking sauces.

Benefits of bone broth

Bone broth simmered for several hours can be beneficial from boosting immunity to… keeping us young. It is hard to imagine that a simple broth, made mainly from bones alone, is so useful for the human body. And everything is explained by its composition. So what's good about bone broth?

important minerals. Bone broth is a rich source of important minerals such as calcium, magnesium, phosphorus, and potassium. And in an easily digestible form. It also contains other elements necessary for humans: silicon, sulfur and more.

collagen and protein. Bone broth is rich in protein, and it does not dissolve in liquid. The main component of the broth is gelatin. When boiled, it is extracted from bones, tendons, cartilage and ligaments.

Amino acids. Bone broth contains three important amino acids: proline, arginine, and glycine.

All three of these amino acids help reduce joint pain and inflammation.

Proline is involved in the formation of cellular structure, strengthening them. This amino acid is one of the important constituents of collagen. A strong collagen structure is a reduction in the appearance of cellulite, an improvement in the condition of the skin, vascular walls.

Glycine cleanses the body of harmful substances in the body, i.e. participates in the detoxification of the body, participates in the synthesis of collagen. Glycine also takes part in the process of digestion and secretion of gastric juice. In addition, glycine, which has soothing properties, will help you sleep better.

The amino acid arginine helps maintain strong immunity, cleanses the liver of harmful toxins, and is a direct participant in the production of growth hormone - somatropin.

Benefits of bone broth

Joint protection. Bone broth contains glucosamine and chondroitin, which help with joint pain and reduce inflammation. In addition, bone broth, as described above, contains amino acids, which also have anti-inflammatory properties.

It takes a long time to take supplements with glucasamine to maintain healthy joints. But bone broth contains this substance in excess. Unlike pills, bone broth contains many other beneficial substances that help keep joints healthy.

Chondroitin sulfate, found in bone broth, may help prevent conditions like osteoarthritis.

Stronger bones. Calcium, magnesium, phosphorus are the main "builders" of the skeletal system. Bone broth contains an abundance of these elements. In addition to these elements, there are other substances in the broth that play an important role in the formation of bones. Due to the presence of gelatin in the broth, this is reflected in the condition of the hair and nails. They become stronger and healthier.

Immune support. Bone broth contains minerals in very high concentrations. The bone marrow found in bones can help boost the immune system.

Bone broth is great for recovering from an illness. That is why during the period of influenza, SARS, after operations, doctors recommend drinking chicken broth.

It is scientifically proven that chicken bone broth has healing properties and alleviates the course of the disease. After all, all the nutrients in the broth are presented in an easily digestible form and a weakened body does not need to spend a lot of energy to digest it.

Chicken broth contains the amino acid cysteine, which helps loosen mucus and remove it from the lungs and bronchi. For a better effect, you can cook bone chicken broth (at least 4 hours) with a lot of pepper.

For digestion. Bone broth is very useful for leaky gut syndrome. Our health directly depends on the state of our gastrointestinal tract. Many of our modern diseases come from an inappropriate and unbalanced structure of microorganisms in the digestive system, an unbalanced diet. We eat too many high-sugar foods and too few of the healthy and healthy ones.

Bone broth is great for healing and "sealing" the intestines. It is easily digested, promotes healing of intestinal tissues, normalizes digestion, and contains valuable nutrients.

Gelatin, which is the main constituent of bone broth, is a hydrophilic colloid. It attracts and retains fluids, including digestive juices, thereby supporting proper digestion and suppressing infection caused by viruses and bacteria.

Look younger. Bone broth is a rich source of gelatin. It nourishes the connective tissues and helps prevent premature sagging of the skin and the appearance of cellulite. Proline, which is found in the broth, is necessary for the production of collagen.

Economical. Yes, this is also not a small benefit of bone broth for saving the family budget. What's more, it's good for health.

Damage to bone broth

Bone broth may be harmful for those who have a food intolerance to meat broth in general or from any one type of meat.

In addition, it should be taken into account that many farmers and livestock farms give animals and birds antibiotics and drugs for faster weight gain. Buying bones in the market will not save either. Frequent households also use antibiotics. Therefore, the first broth, after boiling for 30 minutes, is better to drain and fill the bones with new clean water. During this time, antibiotics are released from the bones and pass into the broth.

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The broth for the majority of the population is not only the basis for the future soup, but also a potential medicine. There are countless recipes for cooking broth and such national delights as jelly. And all of them are considered useful. We found out what is behind the belief in the healing power of the broth: traditions or proven facts?

Bouillon and disease

The broth, as a tonic and healing agent, has been known to mankind for a long time. Even Avicenna mentioned him in his writings. And in the 12th century, Moses Maimonides, a Jewish rabbi and physician, prescribed chicken broth to patients with colds and asthma, for which chicken broth was later nicknamed "Jewish penicillin."

It was previously believed that chicken broth not only strengthens the body, but even cures leprosy. However, other varieties of broths also had healing properties. For example, suckling pig broth was useful for migraines. Partridge broth, cooked without skin, led to constipation, and in the skin, on the contrary, cured it. A decoction of chicken and rooster meat was no less effective in softening the stool. Finally, the broth on the meat and fat of chickens was considered an excellent remedy for hemorrhoids.

Bone broths are highly valued by Paleo dieters who try to eat like the ancient people of the Paleolithic. In their opinion, bone-in broths were an indispensable element of the menu of hunters and gatherers.

Bouillon fans are ready to attribute the most fantastic properties to their favorite food. In fact, studies have shown that some of the expectations of those who like to be treated with broths are not justified.

The collagen myth

It is believed that if you cook the bones of cows, chickens, etc. for a long, long time, for 24 hours or more, then the resulting broth saturated with gelatin will be an excellent tool for strengthening human bone tissue, its ligaments, and even for treating white hernia. belly lines. It is assumed that collagen from the bone tissue of the animal enters the broth during the cooking process. The use of such a broth allows you to saturate the body with collagen, which rushes to disease-affected areas.

However, during digestion, any proteins break down into individual amino acids or, at least, into short oligopeptides consisting of several amino acids. Therefore, collagen, as such, will not reach either damaged ligaments or thinned bones. Moreover, the body itself decides where to send the received amino acids: to repair bone tissue or to another part of the body. That is, one cannot count on the fact that the drunk broth will have a therapeutic effect on a given area.

We add that disputes about the effectiveness of gelatin (and this is hydrolyzed collagen) and various collagen food supplements have been going on for a long time. However, studies in recent years have not proven the claimed effectiveness of gelatin and collagen for the health of connective tissues. And by themselves, these substances contain only a few amino acids that the body can synthesize on its own, and have nothing that could not be obtained in another way.

The myth of lysozyme and vitamins

Another myth says that when cooking meat broth, the enzyme lysozyme gets into it, which has a miraculous effect on human health. In reality, things are not so rosy. Firstly, a person himself knows how to produce this antibacterial substance. Secondly, lysozyme is, of course, a fairly stable compound, but it is still destroyed during prolonged cooking.

A similar situation is observed in relation to vitamins. The vast majority of them are destroyed when heated, so you should not rely on fortified broth.

As science developed, scientists began to explore various broths in order to test their healing properties. In 2000, American pulmonologists demonstrated that chicken broth actually helped patients suffering from colds. According to scientists, its use limits the spread throughout the body of neutrophils - white blood cells that protect a person from infection and activate inflammatory processes in different parts of the body. The broth can reduce the symptoms of an upper respiratory tract infection. But the active substance of the broth, which has this effect, could not be identified.

In another study, drinking chicken broth was shown to improve the movement of mucus in the nose with the help of the ciliated epithelium and make it easier to breathe. It has even been shown to do it better than cold or hot water. According to one version, this effect, as well as the unique taste of chicken broth, is provided by sulfur or hydrogen sulfide. One way or another, but the mechanism of action in this case was not disclosed.

Finally, the broth can be beneficial for athletes because it quickly restores electrolyte balance during hard training, and amino acids are used for muscle recovery and building.

The idea of ​​the broth itself is certainly good, and the resulting product should benefit the body. Among the extremely rare negative side effects of the use of the broth, only hypernatremia and anaphylaxis (due to the stones that fell into the patient's cup) were identified. Scientists also do not recommend feeding broth to patients who have undergone kidney transplantation, as this product has an increased concentration of creatinine.

But, speaking of the potential harm of the broth, some environmental factors should also be taken into account.

Lead from bones

So, scientists became interested in lead, which tends to accumulate in the bones of farm animals and birds. For humans, it is a neurotoxin that is dangerous to health. Lead can be found in feed, in the air, lead white is often used to paint livestock buildings, etc. The researchers compared 3 versions of chicken broth: boiled with skin and bones, chicken fillet, and skinned chicken bones. It turned out that the maximum amount of lead is found in chicken bone broths. Moreover, the concentrations of lead in them were quite high: 9.5 and 7.01 µg/l (for comparison: in tap water, the same figure does not exceed 0.89 µg/l). In the broth cooked on the fillet, the lead content was significantly lower: 2.3 µg/l. On the one hand, the amounts are small, on the other hand, we are talking about lead, and it can gradually accumulate in the body over the years. Sooner or later, its amount can become critical for health.

muscle antibiotics

Antibiotics are another group of substances that can be found in freshly brewed broth. True, on this point the opinions of experts differ. Agricultural experts say that antibiotics are rapidly eliminated from the body. And according to the rules, a week before slaughter, poultry workers stop giving drugs to chickens, that is, the chicken goes to the shelves clean. However, experienced compatriots believe that there is no guarantee that the poultry farm will comply with such standards, which means that there is no guarantee that the bird does not contain a large amount of antibiotics. It should be added that the farm origin of chickens also does not guarantee the purity of meat from various drugs. If the bird is sick, then the private farmer will treat it with the same medicines as a large enterprise. And with the same success, he may not withstand the prescribed "drug-free" week before slaughter.

Therefore, it is better to get rid of antibiotics “by default”. Studies have shown that only 20% of these substances are destroyed by boiling. In chicken remains from 5.9% (grisin) to 11.7% (chloramphenicol). And 70% of drugs pass into the broth. Therefore, for safety reasons, it is recommended to drain the first broth 30 minutes after the start of cooking, add water and set to cook again. And for drinking and soups, use the second broth, obtained no more than 40 minutes after boiling again.

conclusions

Is it possible to conduct such studies that would once and for all prove or disprove the effectiveness of the broth for the treatment of various ailments? According to scientists, this is impossible for the following reasons:

• There are too many options for recipes for making broth, it is almost impossible to standardize this process.
• To refute the medicinal properties of the broth, they must first be proven. And at the moment, there is no clear explanation of how the broth affects a person.
• Finally, as the scientists note, the control group in such studies would have to be left without broth, and this would be so unethical.

Is the broth worth it? Yes, sure. There are several reasons for this:

• It is a nutritious product that restores water and electrolyte balance.
• This is a delicious product, especially if you add some vegetables there.
• This is a product that is prepared in the home kitchen, from scratch, which means that it excludes the presence of any unwanted and unknown additives.
• Finally, as Stephen Rennard, an American doctor of medicine, put it, chicken broth plays the role of a TLC factor. This term combines three important meanings: tenderness (tender), love (love), care (care). That is, a cup of broth prepared for a sick person is a manifestation of care and love, which in themselves have a healing effect.

From childhood, my mother always said that you need to eat thin, but when I grew up, I realized that this thin was not so healthy! Let's figure out how to cook the broth so that it does not become for the body!

Eat right, exercise and!

How to make healthy broth

Hot liquid dishes such as broths, soups, borscht, hodgepodges and others are increasingly being squeezed out of the life of a modern person. They are replaced by such liquid components as beer, wine, juices, mineral waters or "synthetic" drinks, tea, coffee. They do not require a lot of time to prepare, are convenient for sale, they can be consumed practically on the go.

Even theories have been created in which the broth is called heavy food, harmful to the digestive tract and poisonous due to the presence of antibiotics, pesticides, cadaveric poison, hormones that were fed to animals, and fear hormones, salts of heavy metals, arsenic and mercury compounds in the meat for the broth. , fat, extractives. However, many of those who condemn meat broths eat quite calmly and recommend cutlets, steaks, baked or fried meat, as if the “poisons” have disappeared somewhere in these products. Another category of broth opponents recommends eating only boiled meat without broth.

Our parents and grandparents did not know anything about the dangers of the broth and could not afford to throw away food. They calmly ate both the meat from which they cooked the broth and soups based on the broth, considered them healing, as they felt it.

Perfectly described the effect of chicken broth Boris Polevoy in the book "The Tale of a Real Man." Remember, in order to save the pilot Maresyev, who was dying from frostbite and exhaustion, who had been crawling through the snow after being wounded for 18 days, the old woman sacrificed the only laying hen in the village and cooked broth from it. An excerpt from the book is given at the end of the publication.

So what is broth - a harmful and poisonous product or a healthy and even healing dish? What components of the broth make it healing or harmful? What good do we lose when we pour out the broth? In what diseases is the broth contraindicated? How long do contraindications last? These issues will be discussed in the next post. And now - about the benefits of the broth.

What is in meat or fish broth

Only things that are soluble in water or that can dissolve in water when heated can get into meat or fish broth.

The main nutritional protein of the broth is collagen dissolved in water. Meat and fish collagen is insoluble under normal conditions, therefore, in the gastrointestinal tract, its ability to come into contact with stomach enzymes that dissolve collagen to amino acids is reduced. This makes insoluble meat collagen a "heavy" food product. We get undissolved collagen in food, for example, as part of lightly fried meat, as well as fried and baked meat (if the process of frying and baking was accompanied by a loss of liquid from the meat). People with low acidity of gastric juice especially feel the “heaviness” of such meat.

When heated in the presence of water, both contained in meat and used for cooking, collagen undergoes the following changes: at a temperature of 50-55 ° C, collagen fibers swell, absorbing a large amount of water; at 58-62°C they denature (change their natural configuration), with further heating, collagen breaks down into separate polypeptide chains - collagen turns into soluble glutin.

Glutin (not to be confused with cereal protein gluten) is a transparent viscous mass that forms when animal collagen dissolves when it is heated with water. It is to glutin that we owe the transformation of strong broth into jelly in the cold.

The conversion of collagen to glutin is the main cause of meat softening during heat treatment in the presence of water. Depending on the culinary readiness, 20 to 60% of collagen passes into glutin.

In the stomach, glutin easily comes into contact with digestive enzymes and, under their influence, is broken down into individual amino acids that can be absorbed in the intestines. Any proteins cannot be absorbed and enter the bloodstream. Only components of proteins - amino acids - can be absorbed into the blood.

When meat enters the stomach, it must be processed by digestive enzymes. Undissolved meat collagen reduces the contact of enzymes with muscle proteins. Only after the dissolution of collagen, the proteins of muscle tissues begin to actively break down into amino acids and short proteins (peptides). Preliminary dissolution of collagen makes the meat easily digestible. Such meat does not cause "heaviness" in the stomach. Meat with undissolved collagen can stay in the stomach for up to 8-10 hours before it can move forward.

Supporters of the raw food diet claim that boiled meat, like fried meat, is poorly digested, as it denatures. Fortunately, they are wrong. Assimilation of meat without prior denaturation will never be assimilated. Meat can be denatured both when cooking the broth and in the stomach. Otherwise, it will come out undigested.

For people with reduced acidity of gastric juice, the broth is very useful. Muscle meat proteins are broken down into amino acids under the influence of the pepsin enzyme, the optimum of which is achieved only with normal acidity of gastric juice (pH = 0.9-2.0), therefore, with reduced acidity (the higher the pH, the higher the acidity) of gastric juice, the action of pepsin both collagen and other proteins are reduced. The gelatinase enzyme (aka pepsin B), which is able to break down collagen (glutin) into amino acids, has an optimum acidity of pH = 3.0-4.0, that is, even in people with reduced acidity. At pH=5.6 and above, the action of the enzyme is inhibited.

Thus, meat broth containing glutin may help people with low stomach acid to provide themselves with important amino acids, but not all. There are no such amino acids as tryptophan, cystine, thyroxine in the broth. Cystine and thyroxine are non-essential amino acids, as they can be synthesized in the body from other essential amino acids. Tryptophan is an essential amino acid that must be ingested with food. That is, only broth cannot be used as a protein product. It is necessary, along with the broth, to use other products with a complete amino acid composition (meat, fish, dairy products, eggs).

But the broth is a very good source of such important amino acids as glycine, proline, lysine, hydroxyproline, and hydroxylysine, which are necessary for the synthesis of the most important connective tissue protein, collagen, in the body.

Collagen is a complex fibrous protein of animal origin. Vegetable collagen does not exist. Maybe the collagen is, as they say, of "plant-marine origin", such a veiled name is intended to impose the opinion that the source of collagen is algae, not fish.

The rate of conversion of collagen to glutin and, consequently, the rate of achieving culinary readiness depends on a number of factors: the type and age of the animal, the part of the meat, temperature, environment. There are parts of meat in which collagen does not dissolve. As the temperature rises, the breakdown of collagen accelerates. It occurs especially rapidly at temperatures above 100°C (under autoclaving conditions). An acidic environment accelerates the breakdown of collagen. This is the basis for marinating meat, stewing it with sour sauces and seasonings.

Amino acids from glutin are the "building" material for the synthesis of our own collagen in the body.

Please pay attention, collagen (from any products, broth, dietary supplements, masks) is not able to integrate into our body. It has a positive effect on collagen building only as a source of amino acids necessary for collagen building. It is not a fact that the body will be able to synthesize collagen from these amino acids. The construction and renewal of collagen protein in our body is a very complex biochemical process.

To synthesize any protein in the body, first of all, building materials are required in the form of certain amino acids. However, the presence of "bricks" is far from always a guarantee of the construction of a building. In addition to building material, a project, sand, cement, builders, energy, allocated territory, building permits and much more are required. It's the same in the body.

The project is a program for building various types of collagen, embedded in the human genetic code. If there is an error in the project, the walls will not be strong or unfinished. In the body, similarly, mutations in genes or the structure and shape of collagen will differ from normal protein (“the building will not be strong or will remain unfinished”). With hereditary disorders in the genes responsible for the construction of collagen, little collagen is synthesized, or the structure and shape of collagen is different from the normal protein, no matter how many building materials are supplied. Identify errors in the "project", i.e. algorithm for building collagen helps genetic analysis. If genetic changes are detected, the diet should be agreed with a geneticist. Known hereditary diseases that lead to the synthesis of low-quality collagen: imperfect osteogenesis, Knist disease, Stickler and Wagner syndrome, a group of hereditary diseases Ehlers-Danlos-Rusakov syndrome.

The process of building collagen is a multi-stage process that requires the rapid flow of many reactions. Almost all reactions recorded in the genes require certain enzymes that speed up these reactions, as well as cofactors. Enzymes (or enzymes) are usually protein molecules that speed up chemical reactions in living systems. Without the necessary enzymes in our body, we would burn small amounts of glucose for years and could hardly be human.

Biosynthesis of enzyme proteins from amino acids usually requires vitamins. They themselves do not serve as a building material for biosynthesis, however, they are necessary for the functioning of enzymes. Inorganic substances usually act as enzyme activators - ions of zinc, copper, potassium, magnesium, calcium, iron, molybdenum, etc. In many cases, vitamins without minerals are absolutely useless, since the enzymes created with their help are not activated. Conversely, if there is a necessary trace element, but not the necessary vitamin, the enzyme is not synthesized and there will be nothing to activate.

Some trace elements are necessary to ensure the work of hundreds of enzymes (zinc is a member of about 300 enzymes, magnesium is 350). There is a certain synergy between vitamins and trace elements that provide certain reactions. So iron, in addition to being necessary for the creation of hemoglobin and myoglobin, thyroid hormones, a large group of P-450 enzymes, is also necessary for the synthesis of collagen. When building collagen, iron works in synergy with vitamin C.

With a deficiency of vitamin C, certain violations occur in the synthesis of collagen, which leads to the development of such a well-known disease as scurvy. With scurvy, less strong and stable collagen fibers are formed, which leads to great fragility and fragility of blood vessels. The clinical picture of scurvy is characterized by the occurrence of multiple petechial hemorrhages under the skin and mucous membranes, bleeding gums, tooth loss, and anemia. However, vitamin C in the process of building collagen, only acts as a cofactor that keeps iron Fe 2+ in the right form. With a deep iron deficiency, we will also not be able to build strong collagen, symptoms similar to those of scurvy will appear.

The dependence of our body on enzymes, that is, certain amino acids, vitamins and trace elements, is written in the genetic code - given from above. In the human body, essential amino acids, many vitamins, and no trace elements are not able to be synthesized. All this must be contained in food.

There are also hereditary forms of enzyme deficiency. Thus, deficiency or inactivity of the copper-containing enzyme lysyl oxidase, which is necessary for the synthesis of complete collagen, is possible with a deficiency in the diet of vitamin B6 or copper (they work in synergy), a hereditary deficiency in the formation of lysyl oxidase, as well as hereditary copper malabsorption (Menkes disease).

Hereditary or acquired insufficiency of the enzymes necessary for the construction of collagen can be considered as the absence of "builders".

In the absence of hereditary disorders in the synthesis of collagen and enzymes, the main causes of collagen weakness may be the absence or deficiency in the diet of at least one of the nutritional nutrients:

• amino acids glycine, proline, alanine, lysine;
• vitamins C, B6, B2, B3, A;
• trace elements iron, copper, zinc, magnesium, chromium, molybdenum;
• oxygen (all types of anemia, vasoconstriction, hypoxia, etc.).

These deficiencies can occur in diseases of the digestive tract, in which absorption disorders occur (diarrhea, low acidity, diseases of the pancreas, impaired bile synthesis in the liver and its outflow, etc.).

The broth, with collagen (glutin) dissolved in it, is a source of amino acids, some vitamins and trace elements necessary for building the collagen of our body. However, they are also needed for other purposes.

Consider the main amino acids of dissolved collagen, that is, broth.

Glycine

Glycine appears in collagen much more often than other amino acids, making up about 35% of collagen. It is a non-essential amino acid as it can be synthesized in the liver. However, it is better if it comes from food, because the synthesis of glycine comes with energy costs and needs other amino acids, vitamins.

Glycine is essential for more than just collagen synthesis. It is part of many proteins and biologically active compounds. Porphyrins are synthesized from glycine in living cells, which are necessary for the synthesis of hemoglobin, myoglobin, cytochrome c, cytochromes P450. Without cytochromes P450, the synthesis of sex, stress hormones, the process of detoxification of steroids, and fat-soluble toxins in the liver is impossible.

With the help of glycine, bile acids are synthesized, that is, digestion and cholesterol excretion improve. From glycine, the strongest antioxidant in the body, glutathione, can be synthesized. Glycine supports the prostate gland.

Glycine acts as an inhibitory neurotransmitter, has a calming, weak antidepressant effect, reduces feelings of anxiety, fear, psycho-emotional stress, aggressiveness, conflict. Isn't that why in Russia after the funeral, broth with noodles was an obligatory memorial dish.

Glycine is able to reduce the toxic effect of alcohol, so dishes based on rich broth are eaten after excessive consumption of strong alcoholic beverages or before. So common throughout the Caucasus and Transcaucasia, the hot liquid dish khash, as well as shurpa in Central Asia, is usually eaten in the morning, before breakfast or for breakfast after the New Year, wedding. Among the Slavic peoples, such snacks for the festive table as jelly and aspic fish are common.

Glycine facilitates falling asleep, normalizes sleep, increases mental performance, and improves memory. Glycine reduces cravings for sweets.

Pouring out the broth, together with it we “throw out the baby” - the amino acid glycine, that is, we reduce the nutritional value of meat. With a deficiency of glycine for the most important functions (for example, the synthesis of stress hormones), the body is forced to take glycine from the body's collagen, having previously destroyed it.

It is especially important to get a sufficient amount of "ready" glycine in case of impaired liver function, since in this case the synthesis of the nonessential amino acid glycine may be disrupted and it will become indispensable.

Proline

The amino acid proline is responsible for the formation and accumulation of glycogen (glucose reserves) in the muscles and liver, participates in detoxification reactions, stimulates the pituitary gland, takes part in the synthesis of thyroid and adrenal hormones, takes part in hematopoiesis.

Proline improves the function of the gastrointestinal tract, has a tonic effect, reduces the sensation of pain, helps to relieve headaches and pain and pain associated with diseases of the joints, spine, as well as menstrual pain.

Alanine

Alanya is present in human muscles and connective tissue collagen. It is also one of several amino acids that, under the action of glucocorticoid hormones, can turn into glucose when it is deficient in the blood. This is important for “saving” the brain (which feeds only on glucose) during hunger, lack of carbohydrates in food, stress, and increased physical exertion. Alanine is involved in the production of lymphocytes, helps with prostate diseases in men (if used with glycine), regulates the adrenal glands, and strengthens the immune system.

Lysine

Lysine is an essential amino acid found in almost all proteins. It is especially necessary during the period of growth and tissue repair, for the production of antibodies, hormones, enzymes, and blood albumins.

Protein synthesis obeys the “all or nothing” law and is carried out under the condition that the cell has a complete set of all 20 amino acids and, above all, 8 essential amino acids. Lysine is the first of the limiting amino acids necessary for the digestion of dietary proteins. With a shortage of the essential amino acid lysine, food amino acids will be poorly absorbed, and protein synthesis from amino acids will be possible only as much as the content of lysine in food allows. Amino acids not used to build protein will be excreted or will be used for energy purposes, and not for plastic ones. With a lack of lysine, the entire protein metabolism is upset.

Lysine deficiency leads to fatigue, fatigue and weakness, poor appetite, stunted growth and weight loss, but not at the expense of fat, but due to a decrease in muscle mass.

Lysine is necessary for the synthesis of the vitamin-like substance L-carnitine in the body, without which it is impossible to "transport" fatty acids into the "energy factories" of cells - mitochondria. Fats can burn only in mitochondria, there is no other way to naturally get rid of excess fat mass. Without carnitine, people with huge reserves of body fat cannot turn it into energy, because of this they have an increased appetite. During hunger, lysine, which is part of collagen and muscle, is used to create L-carnitine and convert fats into energy, that is, first of all, we lose proteins, collagen, and then fats.

Fats are an excellent source of energy, especially at night, for the cells of many organs (muscles of the heart, liver, kidneys, skeletal muscles, etc., except for brain cells). L-carnitine is required to “feed fats into the furnaces of cells”. People with L-carnitine deficiency usually wake up at night and cannot sleep. Their blood pressure rises, their heart rate rises - this is a by-product of an increase in the level of the stress hormone cortisol, the synthesis of which stimulates the brain to provide itself and other organs with energy due to the breakdown of muscles and their conversion into glucose. Low-fat broth, as a source of lysine for the formation of L-carnitine, helps to reduce the level of triglycerides in the blood. We can get L-carnitine directly from food, especially from the meat of young animals. The synthesis of L-carnitine in the body can be disturbed even with a normal amount of lysine in food. This occurs with a deficiency of iron, vitamins C, B1 and B3.

Lysine has an antiviral effect, especially against viruses that cause herpes and acute respiratory infections. To prevent recurrence of a herpes infection, it is important to maintain the correct ratio between the amino acids lysine and arginine - it should be above 1, and even better - closer to 2 or higher. That is, lysine should be more than arginine. If you pour out the broth, then in the remaining boiled meat, the correct ratio between lysine and arginine may be violated.

Deficiency in the diet of these amino acids can lead to serious violations in the synthesis of its own collagen.

What does collagen mean for the human body?

Collagen is the main building block of the animal body and our body. It provides strength to body tissues, organ formation, tissue regeneration, and more. Collagen is moderately flexible, very durable, does not dissolve in water, that is, it is a reliable material.

Normally, collagen makes up more than 30% of the total protein in the human body. It, like a web, permeates the entire body, connecting and gluing it into a single whole. Approximately 10% of collagen proteins are located between the cells of various organs: lungs, kidneys, liver, heart, spleen, endometrium, uterus, placenta, esophagus, all blood vessels, cornea, vitreous body, heart and venous valves. 50% of the body's collagen is the main protein of bones, tendons, ligaments, fascia, cartilage, joints, intervertebral discs, teeth. The remaining 40% of collagen protein is found in the skin.

Congenital or acquired weakness of collagen is always a pathology of these organs and structures. So the skeleton of bone tissue, into which calcium is embedded, consists of 30% collagen, and only 70% of the bone is a mineral component. There is no collagen backbone - calcium has nowhere to be embedded. Actually, osteoporosis is the destruction of the collagen backbone, and not the primary loss of calcium. The primary low level of calcium in the bone is osteomalacia in adults or rickets in children.

With weakness and insufficiency of collagen synthesized in the body, the risk of many diseases increases sharply. Here are some of them:

• spinal deformities (scoliosis, hyperkyphosis, hyperlordosis),
• osteocondritis of the spine,
• intervertebral hernia,
• mitral valve prolapse,
• weakness of the vascular wall (aneurysms, varicose veins of the upper and lower extremities, hemorrhoids, endothelial dysfunction),
• arrhythmic syndrome (ventricular arrhythmia, extrasystole),
• pathology of the organs of vision (myopia, astigmatism, strabismus, nystagmus, retinal detachment),
• prolapse of the gastrointestinal tract, kidneys, pelvic organs,
• dyskinesia,
• reflux,
• incompetence of the sphincters,
• hiatal hernia,
• flat feet longitudinal and transverse,
• clubfoot,
• joint hypermobility (frequent joint dislocations),
• malocclusion,
• pronounced asymmetry of the face,
• limb deformity (O- or X-shaped),
• skin abnormalities (thin, overly extensible, vulnerable skin),
• tendency to gastritis,
• the formation of ulcers
• blue sclera,
• increased fatigue, deterioration in the tolerance of physical and psycho-emotional stress,
• depression and others.

As you can see, the list of diseases associated with the formation of low-quality collagen in the body is very large. Naturally, it is important to ensure the construction of strong collagen. Unfortunately, many current recommendations lead to degradation of collagen or a deficiency in the diet of substances necessary for its construction. The advice to pour out the broth, which is an important supplier of "building blocks" for building collagen, belongs to such harmful recommendations.

Of course, you can replace the required amino acids with collagen from dietary supplements, amino acid complexes in the form of dietary supplements, gelatin, but this is only necessary in some situations, not on an ongoing basis. And amino acids for collagen are constantly needed, otherwise it will not be able to fully recover, especially after hunger, serious illnesses. On an ongoing basis, the source of amino acids is a complete food. By pouring out the broth, we violate the necessary optimal ratio between the amino acids of meat and fish, which will gradually affect health.

Other broth ingredients

A large amount of calcium enters the bone broth. After dairy products, broth is an excellent source of calcium, especially for children.

When meat is cooked, fat melts, and a significant part of it passes into water. The melted fat is insoluble in water, so it floats to the surface of the broth. A small part of it emulsifies with water, that is, it mixes with water (does not dissolve in it), which makes the broth cloudy. This usually happens when the broth boils violently. To make the broth transparent, slowly heat the meat with water, and then maintain a barely noticeable boil.

With a sufficiently long heating in contact with water and a temperature above 100 ° C (when cooking in a pressure cooker, for example), the fat undergoes chemical changes, which changes the aroma of the broth for the worse, gives it the smell of salting. Salting is associated with the oxidation of unsaturated fatty acids that make up the membrane of meat cells. The more actively the broth boils and mixes, the more contact with oxygen, the more unsaturated fatty acids are oxidized. The broth should boil barely noticeable, it is not recommended to mix it often. In the process of cooking the broth, it is desirable to constantly remove the top layer of fat.

The reduction in the nutritional value of fat depends on the severity of the heating. So at high temperatures during the frying of meat and fish, processes occur that lead to spoilage of fat.

Cholesterol is found in meat in the form of esters with free fatty acids, and about 80% of cholesterol is in free form (in cell membranes). Cholesterol is insoluble in water. Cholesterol esters and free cholesterol are insoluble in water, therefore, like fat, it accumulates on the surface of the broth, from where it can be partially removed by simmering. In the blood, cholesterol is in protein-bound form (part of lipoproteins), which makes it soluble in water. With proper cooking of the broth, only cholesterol in combination with proteins can remain in it. By eating meat with cholesterol partially transferred to the broth, as well as broth with the top layer of fat removed, we will get much less cholesterol than when frying and baking meat.

Vitamins, primarily water-soluble vitamins, enter the broth from meat. Some of them are not stable when heated and are destroyed. Vitamins B1 and C are the least stable. Fat-soluble vitamins A and D generally do not pass into the broth. When cooking meat, vitamins A and D practically do not change (withstand temperatures up to 130 ° C. With strong dry heat in contact with air, for example, when frying meat products, vitamins A, E, D and C are actively destroyed.

Numerous substances are involved in creating a specific "bouquet" of taste and aroma of meat and various meat products. They appear during autolysis from proteins, lipids, carbohydrates and other components of meat and during heat treatment. As a result of heating meat, complex reactions occur, leading to the formation of new products with taste and aroma properties. These substances are either released from the bound state in which they were in the meat, or appear as a result of the transformation of precursors, or are formed as a result of the interaction of one substance with another.

Extractive substances play a decisive role in the formation of the taste and smell of boiled meat. Thoroughly washed from water-soluble substances, meat after cooking is tasteless and has a very slight odor. The extractive substances of meat accumulate as a result of the decomposition of high-molecular compounds, and at the same time, their quantity decreases as a result of their own decomposition under the influence of heating. An important role in the formation of the taste of boiled meat is played by 1-glutamic acid and its sodium salt (monosodium glutamate). It is they, in small quantities, that give the product a taste close to the taste of meat. Glutamic acid can appear when meat is exposed to heat as a result of the release of glutamic acid contained in muscle tissue.

In recent years, there has been constant discussion about the dangers of glutamic acid and monosodium glutamate. If they are formed naturally (in broth, soy sauce, hard cheeses, miso paste), then they are completely harmless, unlike the chemically created food additive monosodium glutamate, which is added to chips, crackers to give them a characteristic taste of meat.

In the manufacture of bouillon cubes, glutamic acid or its salt, monosodium glutamate, is added to give a rich taste to the broth. They are obtained from blood protein - fibrin, containing 14% glutamic acid, as well as from milk protein - casein, containing 15-20% glutamic acid and other sources. Other components are also involved in the formation of taste.

Glutathione is also a possible source of glutamic acid formation.

100 ml of chicken broth contains:

• 3-4 g of proteins (the average daily norm is 54 g of animal protein), the amino acid composition of the broth proteins is incomplete;
• 1.5-2.0 g of fat (average daily allowance 110 g);
• 1.5-2.0 g of carbohydrates (average daily intake of about 400 g). Carbohydrates in meat come from glycogen stored in the muscles (or liver).

Calorie content of 100 ml of chicken broth 30-40 kcal.

Note: 54 grams of protein does not mean you have to eat 54 grams of meat or fish. For an approximate calculation, it should be taken into account that 100 g of meat or fish contains 17-20 g of pure protein. That is, if you meet the need for animal protein only at the expense of meat or fish (excluding dairy products, eggs), then to get 54 g of pure animal protein per day, you need to eat 270 g of meat or fish.

So, if you eat only meat or fish broth, then the amino acid composition of the diet will be inferior. But no one does this (only for a short time during illness, after surgery). Many people eat boiled meat and broth. However, more and more often in our time it is recommended to boil the meat, and pour out the broth completely. As a result, in boiled meat without broth, the correct ratio between amino acids decreases, which affects its nutritional value.

How to cook healthy broth

• The meat for the broth should be "tested" and dietary.
• Residual quantities of animal growth stimulants (including hormonal drugs), drugs (including antibiotics) used for fattening, treatment and prevention of diseases of livestock and poultry (groups of bacitracin, tetracycline, penicillin, streptomycin, chloramphenicol) are controlled in meat.
• Buyers control the quality of meat by smell, the depth of the indentation formed when it is pressed on the meat and the speed of disappearance of the indentation, color.
• From the point of view of taste, the meat of more mature is the most delicious for broths, but the meat of young animals (chicken, turkey, guinea fowl, rabbit, as well as veal and even young lamb) is more dietary.
• Proper rapid freezing of meat and fish does not affect their quality. Incorrect defrosting is affected. Defrost the meat slowly, transferring it from the freezer to a regular refrigerator compartment or to the zero compartment.
• When cooking meat for broth, the bones do not need to be removed. Inert broth is especially useful for children.
• The meat should be washed well, remove visible fat, cut into pieces, put in a saucepan and pour clean cold water.
• Meat should not boil quickly. It is advisable to bring it to a boil for 20-30 minutes. Fish for broth should boil even more slowly (up to 40 minutes). It is very important not to miss the moment when the water starts to boil. Firstly, at this moment it is necessary to actively remove the foam from the surface of the water, and also reduce the fire in time so that there is absolutely no violent boiling. The foam should be removed a few more times after the start of a slow boil.
• Boil the meat for about 15 minutes, and then it is not necessary to pour it out (for well-washed meat). In the first minutes after boiling, extractive substances enter the broth, giving a pleasant aroma to the broth. The "second" broth will be less fragrant.
• The lid of the pot must be closed when preparing the broth.
• A tasty and healthy broth cannot be cooked quickly. The cooking time for young meat is from an hour (for young poultry, rabbit and fish), up to 2-3 hours for other types of meat (the older, the longer to cook). Cooking meat for more than 3.5-4 hours should not be. For 4 aces, the meat is cooked for jelly.
• During the cooking process, constantly remove the top layer of fat.
• Avoid violent boiling. If this rule is violated, the broth will become cloudy.
• Salt the broth should be about half an hour before readiness.
• After readiness, the broth should be filtered. There are ways to increase the transparency of the broth (adding egg whites and then straining), but at home this is useless.
• If the foam has settled at the bottom of the pan and stuck, you should carefully pour the broth through a sieve into another container, but so that the foam does not get into it.
• At the end of cooking, onions, celery, parsnips, carrots can be added to the broth, but not everyone likes it.
• The broth should be stored in the refrigerator, but it is better to eat it fresh.
• To reduce the amount of fat in the broth, cool it in the refrigerator, and then remove the top frozen layer of fat.
• The broth can be used as a separate dish, for example, in the morning or in the evening instead of tea, and you can also cook various soups based on it.

Meat broths are very common among many peoples. Even in those countries where broths are not particularly accepted, they are present in a "hidden" form. Few people know that a delicious Spanish paella cannot be cooked without a strong fish broth.

The broth and boiled meat were presented to the person. They had a decisive effect on the restructuring of the human digestive organs, and primarily the stomach, which began to drastically decrease in volume. A person, having received digestible collagen and well-digestible meat from the broth, could really straighten up, become slender, straight, tall. And, who knows, people would be able to reach the modern level of civilization, survive in the conditions of global glaciation without hot broth and boiled meat.

In modern conditions, the value of dissolved collagen and meat has not lost its significance. The broth is especially indicated for people with weak collagen caused by a lack of certain amino acids. You can go back to the list of problems that occur with weak collagen to see if you belong to this group.

And now the promised excerpt from the story of Boris Polevoy "A Tale of a Real Man":

And here, look, I brought some soup ... Maybe the soup will take a soul.

Aunt Vasilisa! Varya screamed. - Really...

Well, yes, chicken, why are you alarmed? Ordinary business. Touch him, wake him up - maybe he will eat.

And before Alexei, who heard all this in a half-consciousness, had time to open his eyes, Varya shook him vigorously, unceremoniously, joyfully:

Lexei Petrovich, Lexei Petrovich, wake up! Grandma Vasilisa brought some chicken soup! Wake up, I say!

The splint, crackling, burned, stuck in the wall at the entrance. In the uneven fumes of her light, Alexei saw a small, hunched-over old woman with a wrinkled, long-nosed, angry face. She fiddled around at a large bundle that stood on the table, unrolled the burlap, then the old shushun, then the paper, and there a cast-iron was found; such a tasty and fatty spirit of chicken soup hit the dugout from it that Alexei felt convulsions in his empty stomach.

Grandmother Vasilisa's wrinkled face maintained a stern and angry expression.

I brought it here, do not disdain, eat to your health. Maybe, God willing, it will be useful ...

And Alexei remembered the sad story of the grandmother's family, the story of the chicken that bore the funny nickname: Partizanochka, and everything - the grandmother, and Varya, and the bowler hat smoking deliciously on the table - blurred in a haze of tears, through which they looked sternly, with infinite pity and participation his stern old woman's eyes.

Thank you, grandmother, - he only managed to say when the old woman went to the exit.

And from the door I heard:

On nothing. What is there to thank? Mine also fight. Maybe someone will give them soup. Eat to your health. Get well soon.

And right next to his face Alexei saw a large spoon, blackened with time, with a gnawed wooden edge, full of amber broth.

The very first spoonfuls of the soup awoke in him an animal appetite - to the point of pain, to a spasm in the stomach, but he allowed himself to eat only ten spoons and a few fibers of white soft chicken meat. Although his stomach insistently demanded more and more, Alexei resolutely pushed the food away, knowing that in his position, excess food could be poison.

Babkin's soup had a miraculous property. Having eaten, Alexei fell asleep - did not fall into oblivion, but fell asleep - a sound, healing sleep. He woke up, ate, and fell asleep again, and nothing - not the smoke of the hearth, not the woman's conversation, not the touch of Varya's hands, who, fearing that he was dead, no, no, and bent down to listen to whether his heart was beating, could not to wake.

He was alive, breathing evenly, deeply. He slept the rest of the day, night and continued to sleep in such a way that it seemed that there was no force in the world that could disturb his sleep.