Chef James Avery
Bone Broth is made of slowly simmering bones in water from various animals along with some aromatics. Think of it as “meat tea”. The LONG simmering process at a low temperature extracts minerals, like calcium, phosphorus, magnesium, and potassium, in forms that your body can easily absorb. It’s also rich in glycine (blood and detoxing), glutamine (gut repair and immunity), alanine (anti aging), proline (collagen and cartilage), amino acids not available in substantial amounts in muscle meat. It also contains chondroitin sulphates and glucosamine, the compounds sold as supplements to reduce inflammation, arthritis, and joint pain. Finally, soup bones include collagen, a protein found in connective tissue of vertebrate animals, which is abundant in bone, marrow, cartilage, tendons, and ligaments.
Bone broth has been consumed dating back 22,000 years in China. IN the last century with the rise of “food science” bone broth has been replaced by a poor replica made from chemicals like MSG, hydrolyzed corn starch, and freeze dried animal industrial meat scraps to name a few.
Our mission is to reintroduce Bone Broth as a NECESSARY and ESSSENTIAL part of everyone’s diet.
300 Emory St Unit 1 Asbury Park NJ 07712
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