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FACT: I am a kitchen disaster.
- I chop vegetables, open plastic bags, and cut boxes open with steak knives.
- I have never once NOT set off my smoke alarm while making dinner.
- I'm pretty sure my husband likes deployment food more than home cooking. (But you'd never know it, sweetie-pie-mush-face that he is.)
- Yesterday, I dropped a whole beautiful meat loaf on the floor. I don't know how it happened. One second it was in the oven, the next it was on the floor. Here's an illustrated recreation of my view of the aftermath:
In case you're wondering: yes, I have monkey toes; and yes, I actually did cry. Also, no, I don't follow the five-second rule.
I did manage to eat a beet today without making my kitchen look like a murder scene, but that's the exception to the rule.
(And just to remind you that there are many things worse than my kitchen skills, here's an illustrated map of how soybeans are turned into isolated soy protein!)
Being the Henrietta Lowell-esque disaster that I am (name that movie), I have had to not only become comfortable with unabashedly flaunting the rules of safety and kitchen etiquette, but I've also had to figure out how to compensate for my powers-of-ruining so as not to jeopardize my health and safety. (Lulz.)
So here's the pre-story-story: I love bone broth for several reasons:
- It's a skincare food: it's rich in GELATIN, which provides amino acids like lysine, proline and glycine that improve the look and texture of the skin.
- Gelatin also provides amino acids that help heal the gut and digestive system from prior abuse.
- It's rich in minerals, including calcium, magnesium and trace minerals, derived from the most natural source: bone.
- It makes food better, soups more flavorful, and stews more tasty.
Bone broth is the easiest thing on the planet to make. It will always be rich in minerals, but sometimes, when it doesn't get all “gel-like” when cooled, I worry that the gelatin wasn't properly extracted from the bones. (On the other hand, it could have simply broken down into its constituent amino acids, but I don't always want to chance it.)
So, sometimes, I cheat.
Here's how I cheat: I use concentrated supplemental gelatin to bolster the gelatin content of my broth, soups and stews.
That was the long way of saying gelatin is well worth getting. Broth is well worth drinking. Combine them if you like. Why not?
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