Bone broth, what are the benefits and limitations for health according to the opinion of the nutritionist: what to know
Il bone broth has forcefully returned to the fore in the food and health scene, becoming a true viral phenomenon on social media and a sector experiencing strong economic expansion: in fact, it is expected that the global market will be worth 1.62 billion euros by 2030, according to Fortune Business Insights.
The nutritionist Valentina Galiazzorecognized expert and coordinator of the Nutrition Commission of the Order of Biologists of Puglia and Basilicata, sheds light on the real benefits and risks linked to the consumption of this product, also much loved by athletes and influencers.
Benefits and limitations of consuming bone broth
According to Dr. Valentina Galiazzo, bone broth should be prepared exclusively with beef bones coming from animals grass fedi.e. grass-fed and pasture-raised, as their bones and meat are richer in nutrients than those of intensively bred animals. The use of chicken bones, which is very widespread, does not provide particular nutritional advantages. The preparation involves a long cookingat least 12 oreto allow the collagen releasechondroitin and glucosamine in water. A distinctive element compared to traditional broth is the absence of salt and meat, to avoid excess saturated fats.
Bone broth is considered a functional food mainly due to the presence of three key nutrients. The collagen and the chondroitin they contribute to the health of cartilage, with potential benefits in reducing joint pain and improving the appearance of skin and nails. There glucosamine instead, it plays an important role in lining the intestinal mucosa, improving its permeability and therefore being useful in case of intestinal and inflammatory problems. Dr. Galiazzo therefore suggests it in particular to patients with these disorders.
Despite its popularity, science only confirms bone broth’s effectiveness in supporting gut health, while solid evidence regarding other purported benefits is lackingsuch as the role in fertility or assisted procreation, often attributed without foundation. It is important to underline that excessive consumption can pose risks, especially due to the possible presence of heavy metals — such as lead and cadmium — which accumulate in the bones of animals, especially if not raised according to high quality standards.
The doctor therefore advises not to exceed two weekly portions of 250 ml eachequal to a deep dish, to avoid potentially dangerous overdoses.
Quality is everything: homemade, ready-to-use bone broth
The quality of the raw materials is the determining factor in obtaining a truly beneficial bone broth. It is essential to select bones from sustainable and controlled farms, preferably Italian, where no drugs or artificial feed are used. A virtuous example comes from Accounts Workshop in Rho (Milan), a butcher’s shop that has combined family tradition and healthy innovation for over sixty years. The famous one is produced here Pandiani brothborn from the collaboration with a Milanese chiropractic doctor, which involves a long 24-hour cooking with the addition of apple cider vinegar and vegetables, without pasteurization but with vacuum preservation to keep the nutritional properties intact.
The butcher’s shop stands out for its care meat selectionfavoring semi-free or grass fed farming, and for the attention to Italian tradition and quality, with products that range from fresh meat to artisanal cured meats and cheeses. Pandiani broth, also available online, is an example of how it can be done combine quality and comfort for those who want to integrate this food into their diet.
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