One of the main reasons to learn how to make bone broth as a base for homemade soups and sauces is to supply hydrophilic colloids to the diet. This opens up the door to obtaining the numerous benefits of gelatin to health.
The hydrophilic nature of the gelatin in homemade meat broths has the unusual property of attracting digestive juices to itself. This is in the same manner as raw foods.
There is an extensive amount of research on gelatin benefits in the diet. Gelatin obviously aids digestion by rendering digestive juices more effective by attracting them to itself. It also has been found successful in treating digestive disorders such as IBS, colitis, and even Crohn’s disease.
Anemia and other blood disorders respond in healing fashion to gelatin in the diet. Interestingly, the first known reference to gelatin is from 204 AD. Chinese writings of that time describe gelatin as an agent to arrest bleeding or hemorrhage.
Benefits of Gelatin as a Home Remedy
Homemade stock is indispensable when a stomach flu makes its way around a household. It can slow and stop diarrhea when small amounts are consumed every few minutes.
In addition to stopping the runs, gelatin assists in neutralizing whatever intestinal poison is causing the problem. Unlike anti-diarrhea medicine from the pharmacy which only masks symptoms, gelatin goes to the root of the problem and facilitates healing.
Households where gelatinous broths, soups, and sauces are frequently consumed often get passed by when a stomach bug is making the rounds. Time spent in the kitchen preparing this age old remedy will be repaid many times over with fewer sleepless nights from ill children. No doubt fewer visits to the doctor and ER too.
How to Enjoy More Gelatin Benefits
A frequent question from folks new to Traditional Cooking who are enthusiastically seeking the benefits of gelatin to health, is “how do I get my stock to gel?” What does this mean? A successful batch of homemade bone broth turns into a jelly like substance in the refrigerator. This is due to the gelatin solidifying into a semi-solid state as it cools.
The #1 most common reason for stock that does not gel in the refrigerator is too much water was used to make the stock.
The amount of filtered water should just cover the bones. As the water boils off, feel free to add more water as the stock simmers for the required 4- 24 hours (or up to 72 hours if making beef stock), but only ever add enough additional water to cover the bones.
Stock can always be boiled down on the stove if too much water was inadvertently used. You can even boil it way down to a very concentrated, syrupy, reduction sauce, known as fumee, and then reconstitute with water when you are ready to use it.
Get More Gelatin in Your Stock
Is your stock is already gelling nicely but you want even more gelatin in the final product? Then be sure to ask your local poultry farmer for the heads and feet from your pastured chickens. They add loads of nutritious and healing gelatin to stock.
Another tip is to scald the feet in boiling water to remove the skin before placing them in the stockpot. This will allow even more gelatin to get into your stock.
One final tip is to always start with cold water. Let the bones sit in the water with the bit of vinegar for 30 minutes to an hour before turning on the heat. This allows the fibers of bones and cartilage to open slowly. When this occurs, the maximum amount of flavorful juices and gelatin are released.
The Reason You Need More Gelatin in Your Diet
Gelatin and Collagen Hydrolysate: What’s the Difference?
Hydrolyzed Collagen Benefits
5 Reasons Your Stock Won’t Gel
Sarah, The Healthy Home Economist
Source: Gelatin in Nutrition and Medicine, Gotthoffer
Hi! I’ve started taking gelatin and it’s GIVING my diarrhea. Do you have any idea why that might be and what I can do about it? Thanks!
Sarah Pope MGA
Gelatin has a detoxifying effect. It won’t do this to you if you get it through bone broth. Supplements can do this so start slow.
I am 79 year old and beginning to have some health issues. So I made some chicken broth. Mine did not make gelatin. I have now found out I had too much water. Is it still good for me or is it very little benefit for my body. I want to make it right.
Sarah Pope MGA
It’s still beneficial to drink, but here are some ideas on how to get more gelatin next time. https://www.thehealthyhomeeconomist.com/5-reasons-why-your-stock-wont-gel/
If the bone broth has turned to a gelatin state, may I know how long can it keep in the fridge?
Sarah Pope MGA
Bone broth in a gelatin state will last about 4-5 days refrigerated … freeze what you won’t use in that time.
I ended up with a huge amount of gelatinized chicken broth when I pressure cooked a whole chicken. I think I cooked it too long and it was far whiter than most stocks I have made. I did not add any seasonings to this. My dog has kidney problems and I’m hoping this will help him.