Bone Broth: Why it’s the drink to be drinking

Bone broth has been buzzing in the health and wellness world lately. Is it just a hot new trend? Heck no!



Dr. Jennifer Lococo and myself sipping on some homemade beef bone broth

This nourishing, nutrient-packed beverage has been around for ages and it’s something I strongly recommend sipping on daily if optimal health and wellness are important to you.

So…what are some of the key nutrients in bone broth? 

  • Super high in minerals like phosphorous, calcium, magnesium and potassium.
  • Collagen, the main structural protein found within the human body.
  • 19 Essential and non-essential amino acids, like proline, glycine and glutamine.

What are some of the top health and wellness benefits?

  • Supports healthy immune function
  • Assits in detoxification
  • Healthier hair and nails: faster growth, and stronger strands and nails.
  • Supports skin health: Reduces cellulite, fine-lines and wrinkles
  • Great for gut health: leaky gut, auto-immune disease, IBS, diarrhea, and constipation.
  • Fat burning and boosts metabolic function
  • Supports joint health

But Dr. Renata, what if I’m a vegetarian(but you eat fish?) or vegan? Try a fish  or vegetation “bone” Broth alternative!


You are what you eat and absorb. Make sure your bones are organic.  Because the quality of the bones determine the health quality of the broth. You don’t want non-organic bones because the nutrient level isn’t as good AND they contain synthetic  growth hormones, pesticides, antibiotics, chemicals, and toxins that we really don’t need to be ingesting.


Below is a super easy and yummy bone broth recipe that Dr. Lococo and I created .  It a breeze to make, literally taking only 10 minutes to throw together. So their is no need to be intimidated.

Feel free to share this post with others who can benefit from all the goodies this superfood provides.

In the meantime,  make it a great day!

With Love,

Dr. Renata

Dr. Lococo and Dr. Renata’s Bone Broth Recipe


  • Prep Time: 10m
  • Cook Time: 24h
  • Total Time: 24h
  • Yield: varies


  • 4 lbs of beef or chicken bones
  • 18 cups of cold water
  • 2 tablespoons of apple cider vinegar
  • 2 medium onion, peel on, sliced in quarters
  • 2 lbs of carrots, washed, peel on, chopped in half
  • 2 lbs of parsnips, washed, peel on, and chopped in half
  • 5 stalks of celery, chopped in half
  • 3 bay leaves
  • 5 fresh sprigs of thyme
  • 1 bunch of fresh parley, washed
  • 3 -5 gloves of garlic, peel on and smashed
  • 1 teaspoon of sea salt
  • 1 teaspoon of black pepper


  1. Fill a 10 quart pot with water, add bones, and apple cider vinegar and let sit for 15 minutes.
  2. Place remaining ingredients in the pot and bring to a boil over high heat, reduce and simmer gently, skimming the fat that rises to the surface occasionally.
  3. Simmer for 24-48 hours( the longer the better).
  4. Remove from heat and allow to cool slightly.
  5. Discard solids and strain remainder in a bowl through a colander or cheesecloth. Let stock cool to room temperature, cover and chill.
  6. Use within 5 days or freeze up to 3 months.
  7. Store in an airtight mason jar or freeze until ready to use. Frozen: When ready to use, slowly warm the broth over a low heat to bring it back to a liquid consistency.



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